Cooking tips

Have a Local Food Party : Instead of counting time or distance, simply enjoy the pleasures of local food by organizing a potluck meal in which everything must be local. Keep your fingers crossed that someone will splurge on handmade goat cheese, and don’t forget some local wine, beer or juice. If you’re organizing a big catered event, the Society for Nutrition Education has a downloadable brochure to help you line up local food resources.

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.

1995 3rd Place- Christmas Rocks Recipe

	Category	Baking Recipes
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Ingredients And Procedures

3 c All-purpose flour

1 tb Unsweetened cocoa

3/4 ts Baking soda

1 ts Cinnamon

1 ts Mace

1 ts Nutmeg

1/2 ts Ground ginger

1/2 ts Allspice

1/4 lb Candied pineapple

1/4 lb Citron

1/4 lb Candied orange peel

1/4 lb Pitted dates

1/4 lb Figs

1/4 c Dried or candied cherries

1 lb Chopped pecans

1 c Raisins

1/2 c Dried currants

1 c Unsalted butter, softened

1 1/2 c Sugar

3 Eggs

1 tb Cold, strong coffee

1. Heat oven to 350 degrees. Have ready ungreased or parchment-lined

baking sheet(s). Sift together the flour, cocoa, baking soda and spices. Cut candied fruits, dates and figs into small pieces and toss with a small amount of the flour mixture. Combine in a large bowl with the pecans, raisins and currants. Set aside. 2. Beat butter and sugar in large bowl of electric mixer on high

speed until light, about 2 minutes. Add the eggs, one at a time, mixing well after each addition. Mix in the coffee. Stop the mixer and add the flour mixture. Mix on low speed just until combined. Using a wooden spoon, fold in the fruit and nut mixture to coat all the pieces. 3. Drop batter onto baking sheet in walnut-size mounds leaving about

2 inches between each cookie. Bake until set and tops are lightly

browned, 14 to 16 minutes. Transfer to a wire rack to cool. Store in an airtight container, with a small wedge of apple to keep them soft. The cookies may be glazed or sprinkled with confectioners' sugar, if desired. Third-place winner in the 1995 Chicago Tribune Holiday Cookie Contest: by Phyllis Theodos -----

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<h1>1995 3rd Place- Christmas Rocks</h1>
 Ingredients And Procedures
 <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD>3 c All-purpose flour 1 tb Unsweetened cocoa 3/4 ts Baking soda 1 ts Cinnamon 1 ts Mace 1 ts Nutmeg 1/2 ts Ground ginger 1/2 ts Allspice 1/4 lb Candied pineapple 1/4 lb Citron 1/4 lb Candied orange peel 1/4 lb Pitted dates 1/4 lb Figs 1/4 c Dried or candied cherries 1 lb Chopped pecans 1 c Raisins 1/2 c Dried currants 1 c Unsalted butter, softened 1 1/2 c Sugar 3 Eggs 1 tb Cold, strong coffee 1. Heat oven to 350 degrees. Have ready ungreased or parchment-lined baking sheet(s). Sift together the flour, cocoa, baking soda and spices. Cut candied fruits, dates and figs into small pieces and toss with a small amount of the flour mixture. Combine in a large bowl with the pecans, raisins and currants. Set aside. 2. Beat butter and sugar in large bowl of electric mixer on high speed until light, about 2 minutes. Add the eggs, one at a time, mixing well after each addition. Mix in the coffee. Stop the mixer and add the flour mixture. Mix on low speed just until combined. Using a wooden spoon, fold in the fruit and nut mixture to coat all the pieces. 3. Drop batter onto baking sheet in walnut-size mounds leaving about 2 inches between each cookie. Bake until set and tops are lightly browned, 14 to 16 minutes. Transfer to a wire rack to cool. Store in an airtight container, with a small wedge of apple to keep them soft. The cookies may be glazed or sprinkled with confectioners' sugar, if desired. Third-place winner in the 1995 Chicago Tribune Holiday Cookie Contest: by Phyllis Theodos ----- </TD></TR></TBODY></TABLE> 
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