Food and cooking tips

Time for cooking is often in short supply, but you can cut cooking time in half by making large batches and eating the leftovers another day. In an age when the average American spends only 32 minutes a day preparing food, strategy is crucial to increasing your consumption of local food.

Microwave Tip : Microwave ovens use around 50 percent less energy than conventional ovens; they're most efficient for small portions or defrosting. For large meals, stovetop cooking is usually more efficient

Buy Local Food : As an ‘everything in moderation’ kind of guy, I’d find a strict local food diet fascinating but obsessive and intimidating, says Peter Marks, program coordinator for the Appalachian Sustainable Agriculture Project in Asheville, N.C. He suggests a more gradual approach: Every week or month, replace one food in your diet that’s provided by a big, faraway company with a locally grown food.

Fat-Free Pineapple Upside Down Cake Recipe

	Category	Cake Recipes
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Ingredients And Procedures

----------------------------------TOPPING---------------------------------- No stick vegetable spray 1/4 c Packed light brown sugar

2 tb Brown sugar

2 tb Karo light corn syrup

1 tb Lemon juice

7 ea Canned pineapple rings,

-well drained 7 ea Maraschino cherries

------------------------------------CAKE------------------------------------ 1 c Flour

1/4 c ARGO Corn Starch

1 1/2 ts Baking powder

1/2 ts Salt

1 c Sugar

2/3 c Skin milk

2 Egg whites

1/3 c Karo light corn Syrup

1 ts Vanilla

Preheat oven to 350?F. Spray 9-inch round cake pan with cooking spray. Add brown sugar, corn syrup and lemon juice; stir to combine. Place pan in oven for 3 minutes. Remove. Arrange pineapple rings and cherries in pan; set aside. In large bowl combine flour, corn starch, baking powder and salt. In medium bowl with wire whisk or fork, stir sugar and milk, 1 minute. Add egg whites, corn syrup and vanilla; stir until blended. Gradually stir into flour mixture until smooth. Spoon batter over pineapple. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Immediately loosen cake from pan; invert onto serving plate. Makes 12 servings.

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<h1>Fat-Free Pineapple Upside Down Cake</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>----------------------------------TOPPING---------------------------------- No stick vegetable spray 1/4 c Packed light brown sugar <P>2 tb Brown sugar <P>2 tb Karo light corn syrup <P>1 tb Lemon juice <P>7 ea Canned pineapple rings, <P>-well drained 7 ea Maraschino cherries <P>------------------------------------CAKE------------------------------------ 1 c Flour <P>1/4 c ARGO Corn Starch <P>1 1/2 ts Baking powder <P>1/2 ts Salt <P>1 c Sugar <P>2/3 c Skin milk <P>2 Egg whites <P>1/3 c Karo light corn Syrup <P>1 ts Vanilla <P>Preheat oven to 350?F. Spray 9-inch round cake pan with cooking spray. Add brown sugar, corn syrup and lemon juice; stir to combine. Place pan in oven for 3 minutes. Remove. Arrange pineapple rings and cherries in pan; set aside. In large bowl combine flour, corn starch, baking powder and salt. In medium bowl with wire whisk or fork, stir sugar and milk, 1 minute. Add egg whites, corn syrup and vanilla; stir until blended. Gradually stir into flour mixture until smooth. Spoon batter over pineapple. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Immediately loosen cake from pan; invert onto serving plate. Makes 12 servings. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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