Food and cooking tips

Buy Local Food : It’s easy to take locally abundant foods for granted when they’re in season, but you can enjoy many locally produced foods out of season by stocking up. Storing big baskets of hazelnuts (in the Northwest) or pecans (in the Southeast) will come naturally if you start thinking like a squirrel. Look for foods that keep well, such as nuts, honey, winter squash and sweet potatoes and stock up.


Kitchen Tip : On electric stovetops, use flat-bottomed pans that make full contact with the element. A warped or rounded pan may be a conversation piece, but will waste most of the heat.









Spaghetti Recipe
Spaghetti Category Pasta Recipes 
Views 57 
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Ingredients And Procedures

1 lb Spaghetti

1/2 lb Cheese (cheddo)

1/2 lb Ham

2 ea Glasses of milk

1 T Flour or maize

1 c Tomato sauce

1 cn Tuna

1 x Butter

1 x Onion

1 x Salt

1 x Black pepper

1 x Sour cream

Cook the spaghetti and set aside. Put butter in a pan and chopper onions and let the onions get brown. Mixt the flour in a glass of milk. Pour the mixture in the pan and add the other glass of milk and the tomato sauce. Let until it is cooked, add salt, pepper, and the tuna. Add the sour cream (0.70 pounds). Get a retangular container and put sauce at the bottom. Put spaghetti, some slices of ham, some slices of cheese. More spaghetti, the sauce, ham and cheese - at the top and put the sauce. Sprinkle with apated cheese, put small pieces of butter. Take to oven and cook until cheese melt.

 
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