Cooking tips

Buy Local Food : It’s easy to take locally abundant foods for granted when they’re in season, but you can enjoy many locally produced foods out of season by stocking up. Storing big baskets of hazelnuts (in the Northwest) or pecans (in the Southeast) will come naturally if you start thinking like a squirrel. Look for foods that keep well, such as nuts, honey, winter squash and sweet potatoes and stock up.

Oven Tips : With conventional ovens, minimize the preheating time. Unless you're baking breads or pastries, you may not even need to preheat.

Weight loss info

The Glycaemic Index Diet
The gi index weight loss program is based on the gi index, a chart showing food types and a score illustrating the ease with which the glucose and energy in the food gets changed to sugar in your bloodstream. The theory is that slow release foods (ie those food types with a low Glycaemic index score), will keep you feeling full for longer and mean that you can consume fewer food without feeling you are missing out.
It's also extremely effective for folk with diabetes, as the low GI types of food are useful in preventing rises in blood sugar amount.

Everything You Ever Wanted On a Bagel... But Were Afraid To Recipe

	Category	Bread Recipes
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Ingredients And Procedures

*INGREDIENTS* 1/2 c Mayonnaise

1 ts Spicy brown mustard

1 tb Onion, finely chopped

1 Dill pickle, medium, finely

-chopped 1/2 ts Celery seeds

Pepper, dash 2 c Cabbage, finely chopped

4 Monterey Jack cheese slices

2 Bagels

4 oz Corned beef, sliced

8 Liverwurst slices

4 Dill pickles, sliced

-diagonally 4 Radish roses

Serves 4 *DIRECTIONS* Mix mayonnaise, mustard, onion, chopped dill pickle, celery seeds and pepper; mix into cabbage in small bowl. Refrigerate covered several hours for flavor to blend. Place cheese slices on bagels; spoon half the cabbage slaw on the cheese. Arrange beef on slaw; top with remaining slaw and the liverwurst. Spear pickle slices and radishes on 4 toothpicks; place on top of each sandwich. Makes 4 servings. From: "Bagels! Bagels! and more Bagels!" by Nao Hauser and Sue Spitler, c. Lender's Bagel Bakery, Inc., Bantam Books, 1982. Shared by June Hoffman, 6/93

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<h1>Everything You Ever Wanted On a Bagel... But Were Afraid To</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>*INGREDIENTS* 1/2 c Mayonnaise <P>1 ts Spicy brown mustard <P>1 tb Onion, finely chopped <P>1 Dill pickle, medium, finely <P>-chopped 1/2 ts Celery seeds <P>Pepper, dash 2 c Cabbage, finely chopped <P>4 Monterey Jack cheese slices <P>2 Bagels <P>4 oz Corned beef, sliced <P>8 Liverwurst slices <P>4 Dill pickles, sliced <P>-diagonally 4 Radish roses <P>Serves 4 *DIRECTIONS* Mix mayonnaise, mustard, onion, chopped dill pickle, celery seeds and pepper; mix into cabbage in small bowl. Refrigerate covered several hours for flavor to blend. Place cheese slices on bagels; spoon half the cabbage slaw on the cheese. Arrange beef on slaw; top with remaining slaw and the liverwurst. Spear pickle slices and radishes on 4 toothpicks; place on top of each sandwich. Makes 4 servings. From: "Bagels! Bagels! and more Bagels!" by Nao Hauser and Sue Spitler, c. Lender's Bagel Bakery, Inc., Bantam Books, 1982. Shared by June Hoffman, 6/93 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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