General cooking tips

Buy Local Food : See if you can find out where your food has gone before it gets to your plate. You may be suprised by the results. Often it will make financial sense for companies to transport food enourmous distances by planes, boats and lorries. This dosn't take the environmental cost into account (which of course is likely to lead to greatly increased economic costs in the long term).

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.

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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