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.

Trying Organic Food : If you are sick, you might feel sicker temporarily, as your body dumps stored toxins (heavy metals, drugs, cooked-food residues) that overwhelmed it and accumulated over a lifetime. This is called detoxification. Take it slow-eat more raw fat or cooked starch to slow down detoxification, if needed. Your body has tremendous healing power. Give it time (months or years) to fully recover from years of abuse.

Track down specials and buy in bulk. Buying in bulk means less trips, and can be a good way of reducing your food miles.

Macaroni and Cheese with Tuna Recipe

	Category	Alcoholic Drink Recipes
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Ingredients And Procedures

1 pk Elbow macaroni(7oz)

1 c Digonally sliced celery

1/2 c Pimiento-stuffed olives

1 cn Tuna,drained(9 1/2oz)

2 T Grated onion

2 t Salt

1/4 t Ground pepper

3 c Shredded American cheese

2 T Butter or margarine

1 T Flour

1/2 t Salt

1/4 t Ground pepper

1 c Dairy sour cream

1 c Dry white wine

1 T Butter or margarine

Cook macaroni as directed on package; drain and rinse. Stir celery and olives into macaroni. Heat oven to 375'. Place half of the macaroni mixture in ungreased baking dish, 13 1/2x8 3/4x1 3/4 inches. Mix tuna, onion, 1 teaspoon salt, 1/4 teaspoon pepper and the cheese. Sprinkle macaroni mixture with half of the una mixture; repeat. Melt 2 tablespoons butter in 2-quart saucepan over low heat; stir in flour, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook over low heat, stirring

constantly, until mixture is smooth and bubbly. Remove from heat. Stir in sour cream and wine. Heat to boiling, stirring constantly. Pour over tuna mixture; dot with 1 tablespoon butter. Cover with aluminum foil and bake 30 minutes. Uncover; bake until golden, about 15 minutes.

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<h1>Macaroni and Cheese with Tuna</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 pk Elbow macaroni(7oz) <P>1 c Digonally sliced celery <P>1/2 c Pimiento-stuffed olives <P>1 cn Tuna,drained(9 1/2oz) <P>2 T Grated onion <P>2 t Salt <P>1/4 t Ground pepper <P>3 c Shredded American cheese <P>2 T Butter or margarine <P>1 T Flour <P>1/2 t Salt <P>1/4 t Ground pepper <P>1 c Dairy sour cream <P>1 c Dry white wine <P>1 T Butter or margarine <P>Cook macaroni as directed on package; drain and rinse. Stir celery and olives into macaroni. Heat oven to 375'. Place half of the macaroni mixture in ungreased baking dish, 13 1/2x8 3/4x1 3/4 inches. Mix tuna, onion, 1 teaspoon salt, 1/4 teaspoon pepper and the cheese. Sprinkle macaroni mixture with half of the una mixture; repeat. Melt 2 tablespoons butter in 2-quart saucepan over low heat; stir in flour, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook over low heat, stirring <P>constantly, until mixture is smooth and bubbly. Remove from heat. Stir in sour cream and wine. Heat to boiling, stirring constantly. Pour over tuna mixture; dot with 1 tablespoon butter. Cover with aluminum foil and bake 30 minutes. Uncover; bake until golden, about 15 minutes. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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