Cooking tips

Oven Tips : Check the seal on your oven door for wear. Even a small tear or gap can allow heat to wander away from your meal. A clean seal also provides better heat retention.


Good food alone cannot make you healthy and happy. You also need sunshine (for vitamin D and strong biorhythms), moderate exercise, relaxation, and love. A daily walk outdoors will give you the first three. Use a water-filter and nontoxic household products (available from us & elsewhere). Get mercury fillings out of your teeth. Avoid drugs and manmade chemicals whenever possible. If your health remains poor, find a doctor who will search for the root causes, not suppress the symptoms with drugs and surgery.


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














Peach Pie--10-Inch Recipe
Peach Pie--10-Inch Category Fruit Recipes 
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Ingredients And Procedures

1 pk For 10-inch two-crust pie

1 c Sugar

1/2 c All-purpose flour

1/4 ts Ground cinnamon

8 c Sliced fresh peaches (8 to 1

-Medium)* 1 ts Lemon juice

2 tb Margarine or butter

*substitute: Frozen sliced peaches, partly Thawed and drained. Make this southern favorite at summer's peak with juicy, ripe peaches. Heat oven to 425 degrees. Prepare pastry. Mix sugar, flour and cinnamon in large bowl. Stir in peaches and lemon juice. Turn into pastry-lined pie plate. Dot with margarine. Cover with top crust that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking.Bake about 45 minutes or until crust is brown and juice begins to bubble through slits

in crust. Serve with ice cream and Raspberry-Curran Sauce if desired. 8 SERVINGS; 560 CALORIES PER SERVING.

 
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