Cooking tips

Try Organic Food : Organically-grown food costs more, but you get what you pay for. It is 2-10 times richer in minerals, contains no pesticides, and tastes better. It is better for you, your planet, and your palate. Wild unhybridized food is what your body was designed for, before our ancestors started messing with Mother Nature. Take it easy with highly hybridized fruits (bananas, seedless anything) and vegetables (carrots, beets, white potatoes).


Buy Local Food : If you were to turn back the clock 100 years, what would gardeners in your area be growing? Try regional heirloom varieties of garden standbys such as beans, squash, tomatoes and melons, which were selected for their flavors and reliability in the days when personal survival often depended upon a garden’s success. Appalachian “greasy” beans or creamy New England-bred butternut squash can help open the door to great flavors from the past.














THANKSGIVING PIE Recipe
THANKSGIVING PIE Category Holiday Recipes 
Views 233 
Ratings 0 
Ingredients And Procedures
Ingredients
1eachpie crust, (deep dish) unbaked
3eacheggs
1cupcorn syrup, dark
1/2cupsugar 1/4 c butter, melted
1cuppumpkin
1teaspoonvanilla
1cuppecan halves

Directions:

Preheat oven to 350 degrees F. Beat eggs. Add other ingredients except
pecans and beat well. Put pecans in bottom of pie crust and slowly pour
egg mixture over nuts. Bake 45 minutes, or until knife inserted one inch
from edges comes out clean. Let pie cool (if cut warm, the pie will be
runny) Serve with whipped cream.

NOTES:

* A rich pie with pumpkin and pecans -- I've been cooking this recipe for
a few years, and my people love it. It combines the best of the flavors of
pumpkin and pecan.

* You can use chopped pecans, but pecan halves are prettier.
 
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