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.

Bean Stew with Corn Dumplings Recipe

	Category	Rice Recipes
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Ingredients And Procedures

1 Not so Meaty Bean Soup rec.

-----DUMPLINGS----- 1/2 c Flour, all purpose

1/2 c Cornmeal, yellow

1 t Baking powder

1/2 ts Salt

1/3 c Soy, rice or almond milk

2 tb Vegetable oil

Preapare soup as directed in Not-So-Meaty Bean Soup recipe, EXCEPT do not blend the cooked mixture. Instead, using a fork, slightly mash the cooked bean mixture. Return the mixture to boiling. Combine the ingredients for the dumplings in a medium bowl and mix with a fork until combined. Drop mixture from a tablespoon into 6 to 8 mounts atop bubbling stew. Reduce heat. Cover and simmer for 10 to 12 minutes or until a toothpick inserted near

the center of a dumpling comes out clean. Do not lift cover until dumplings have cooked for 10 minutes. Makes 6 to 8 servings. From the files of DEEANNE

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<h1>Bean Stew with Corn Dumplings</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>1 Not so Meaty Bean Soup rec. <P>-----DUMPLINGS----- 1/2 c Flour, all purpose <P>1/2 c Cornmeal, yellow <P>1 t Baking powder <P>1/2 ts Salt <P>1/3 c Soy, rice or almond milk <P>2 tb Vegetable oil <P><P>Preapare soup as directed in Not-So-Meaty Bean Soup recipe, EXCEPT do not blend the cooked mixture. Instead, using a fork, slightly mash the cooked bean mixture. Return the mixture to boiling. Combine the ingredients for the dumplings in a medium bowl and mix with a fork until combined. Drop mixture from a tablespoon into 6 to 8 mounts atop bubbling stew. Reduce heat. Cover and simmer for 10 to 12 minutes or until a toothpick inserted near <P>the center of a dumpling comes out clean. Do not lift cover until dumplings have cooked for 10 minutes. Makes 6 to 8 servings. From the files of DEEANNE <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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