Food and cooking tips

Oven Tips : If you don't have one, consider buying a self-cleaning oven. They use less energy for normal cooking because of higher insulation levels. They also save on your rubber glove and cleanser purchases! However, if you use the self-cleaning feature more than once a month, you'll end up using more energy than you saved. When you clean the oven, do it right after cooking to take advantage of residual heat.


One of the best elements of travelling is sampling local delicacies, so please don't order a burger and chips when you are in India - not only is the meat likely to be of a poor quality (sometimes so poor that it will make you sick), but you are turning down some of the most wonderful food in the world - and possibly offending your hosts.


Microwave Tip : Use your microwave as often as possible in the summer. You'll be more comfortable and save on air conditioning costs.














Stuffed Mushrooms No.4 Recipe
Stuffed Mushrooms No.4 Category Appetizer Recipes 
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Ingredients And Procedures

1 Whole chicken breast

24 md Mushrooms

1/2 Lemon; juiced

2 tb Butter or margarine

1 Garlic clove; crushed

1 ts Chopped parsley

Salt, pepper 1 Egg yolk; lightly beaten

Fine dry bread crumbs Cook chicken in boiling salted water until tender. Drain, reserving broth. Remove skin and bones and dice meat finely. Rinse and dry mushrooms. Remove, finely chop and reserve stems. Sprinkle mushroom caps with lemon juice. Melt butter and add stems and garlic and cook 10 minutes, stirring now and then. Add 2 to 3 tablespoons reserved chicken broth and parsley. Season to taste with salt and pepper. Add chicken and egg yolk and mix. Spoon into mushroom cavities. Arrange on lightly greased baking sheet and sprinkle with bread crumbs. Bake at 350 F 15 to 20 minutes. Serve hot. Created by: Robaire's, Los Angeles (C) 1992 The Los Angeles Times

 
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