1 1/2 tablespoons polyunsaturated oil in bottom of pan

Add 2 to 3 kernels of corn, cover and set heat to medium.  When test kernels pop, add 1/3 cup popping corn; cover.  Turn heat to low when kernels start to pop.  Because of the very even heat distribution across the bottom and up the sides of your stainless steel cookware, it is very important that you keep the heat low to prevent burning.  Shake pan constantly while kernels are popping.  When popping slows down, remove pan from burner and allow remaining kernels to pop.  Place in serving bowls and sprinkle with salt and melted butter if desired.

Basic_Rutabagas_and_ Turnips

Basic Rutabagas and Turnips

1 pound turnips
1 pound rutabagas
2 tablespoons water
salt and pepper to taste

Scrub vegetables and peel.  Cut into cubes, strips or thin slices.  Place in saucepan, add water and cover.  Cook over medium heat until vapor seal occurs then turn off.  Continue to let cook for 20-25 minutes, or until tender.  Season.


Potato Pancakes

3 medium potatoes, shredded
1 small onion, copped
3 tablespoons milk
2 eggs
1/8 teaspoons pepper
1/3 cup flour
1/2 teaspoon baking powder
1 teaspoon salt

Shred potatoes and chop onion.  Beat eggs.  Mix dry ingredients together and add to eggs.  Add potatoes and onion.  Mix well and drop by large spoonfuls onto preheated skillet.  Brown each side, then cover and reduce heat to low to tenderize for 3 to 4 minutes.