Food and cooking tips

Kitchen Tip : Use a covered kettle or pan to boil water; it's faster and it uses less energy.

Buy Local Food : Check out farmers markets, roadside farm stands and tailgate markets (where parking lots are temporarily transformed into areas of commerce), and don’t be afraid to ask questions about where the food is grown.

Kitchen Tip : Even though they are like magnets for spills, keep stovetop reflectors clean. They will reflect heat better and save energy. If you need new ones, buy quality. The best on the market can save as much as 1/3 of the energy used with inferior reflectors.

Ruby Pears Recipe

	Category	Fruit Recipes
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Ingredients And Procedures

4 Large pears -- peeled

1 Bottle Beaujolais Wine Or Grape Juice -- 26 Oz.

1 Jar currant jelly -- (12-ounce)

1 lemon

2 Sprigs rosemary

1/2 vanilla bean

4 whole cloves

4 Whole black peppercorns

Core pears from the bottom keeping stem intact. Place wine and jelly in a 4- or 6-quart Presto Pressure Cooker; heat and stir to melt jelly. Pare thin strips of peel from lemon with a vegetable peeler; add to wine mixture. Squeeze lemon juice and add to cooker. Cut four 12-inch squares of aluminum foil. Dip pear in hot liquid and place on aluminum squares. Bring 4 corners of foil up over pear and twist securely, repeat until all pears are wrapped. Add remaining ingredients. Place cooking rack in cooker. Arrange pears, upright, on rack. Close cover securely. Place pressure regulator on vent pipe and cook 4 to 8 minutes with regulator rocking slowly. Cool cooker at once. Carefully remove pears and place in a deep bowl; pour hot liquid over pears. Cool and refrigerate for at least 24 hours. Makes 4 servings.

Posted To Fabfood September 1998~Busted With 2.0 by <melizajane@aol.com>

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<h1>Ruby Pears</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>4 Large pears -- peeled <P>1 Bottle Beaujolais Wine Or Grape Juice -- 26 Oz. <P>1 Jar currant jelly -- (12-ounce) <P>1 lemon <P>2 Sprigs rosemary <P>1/2 vanilla bean <P>4 whole cloves <P>4 Whole black peppercorns <P><P>Core pears from the bottom keeping stem intact. Place wine and jelly in a 4- or 6-quart Presto Pressure Cooker; heat and stir to melt jelly. Pare thin strips of peel from lemon with a vegetable peeler; add to wine mixture. Squeeze lemon juice and add to cooker. Cut four 12-inch squares of aluminum foil. Dip pear in hot liquid and place on aluminum squares. Bring 4 corners of foil up over pear and twist securely, repeat until all pears are wrapped. Add remaining ingredients. Place cooking rack in cooker. Arrange pears, upright, on rack. Close cover securely. Place pressure regulator on vent pipe and cook 4 to 8 minutes with regulator rocking slowly. Cool cooker at once. Carefully remove pears and place in a deep bowl; pour hot liquid over pears. Cool and refrigerate for at least 24 hours. Makes 4 servings. <P>Posted To Fabfood September 1998~Busted With 2.0 by <melizajane@aol.com> <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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