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Oven Tips : Check the seal on your oven door for wear. Even a small tear or gap can allow heat to wander away from your meal. A clean seal also provides better heat retention.

Making your own lunch instead of buying from a sandwich shop saves on packaging, and could also save you approx £4 a day or £1,000 per year!

Most food, from fruit to fish, has a season -a time when it is abundant and at its best. Knowledge about food's seasons was once essential to survival and became culturally ingrained over the centuries. Today, we have all but lost this accumulated wisdom. Does this matter, in an age where technology can bring us anything we want to eat, whenever we want it?

Cook safely

Consider using a thermostatically controlled deep fat fryer.
Keep the oven door shut.

Baeckaoffa (Alsatian Pork, Lamb and Beef)

	Category	Lamb Recipes
	Views	18
	Ratings	0

Ingredients And Procedures

1/2 lb Pork shoulder

1/2 lb Bonelss lamb shoulder

1 lb Lean chuck

1/2 ts Fresh thyme OR

1/4 ts Dried thyme

1 cl Garlic, minced

1 tb Chopped parsley

1/2 ts Salt, or to taste

1/4 ts Fresh ground pepper, plus

6 Cracked peppercorns

2 c Alsatian Sylvaner or

-Riesling wine 1 tb Butter

4 lg Onions, sliced

4 lg Potatoes, sliced

4 Bay leaves

Cut meats into 2-inch size chunks and place in large bowl. Add the herbs, garlic, bracked peppercorns, and chopped parsley. Pour wine over the mixture and marinate overnight. Remove meats from marinade. Season with additional salt and freshly ground pepper. Heat oven to 350 degrees. Butter the inside of a 3-quart earthenware casserole. Begin with a layer of potatoes and onions (season each layer with salt and pepper), then add a layer of combined meats. Continue alternating layers, finishing with a layer of potatoes. Pour marinage over all, place the bay leaves on top, and cover the pot. To prevent steam from escaping, seal all around the lid with a dough paste made by mixting flour and water to a dough consistency. Bake for two hours. Serve in the same pot directly from the oven with a green salad. Per serving (6): 503 caloires, 37 g protein, 24 g fat, 22 gr carbohydrate, 126 mg choletrerol, 377 mg sodium

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<h1>Baeckaoffa (Alsatian Pork, Lamb and Beef)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1/2 lb Pork shoulder <P>1/2 lb Bonelss lamb shoulder <P>1 lb Lean chuck <P>1/2 ts Fresh thyme OR <P>1/4 ts Dried thyme <P>1 cl Garlic, minced <P>1 tb Chopped parsley <P>1/2 ts Salt, or to taste <P>1/4 ts Fresh ground pepper, plus <P>6 Cracked peppercorns <P>2 c Alsatian Sylvaner or <P>-Riesling wine 1 tb Butter <P>4 lg Onions, sliced <P>4 lg Potatoes, sliced <P>4 Bay leaves <P>Cut meats into 2-inch size chunks and place in large bowl. Add the herbs, garlic, bracked peppercorns, and chopped parsley. Pour wine over the mixture and marinate overnight. Remove meats from marinade. Season with additional salt and freshly ground pepper. Heat oven to 350 degrees. Butter the inside of a 3-quart earthenware casserole. Begin with a layer of potatoes and onions (season each layer with salt and pepper), then add a layer of combined meats. Continue alternating layers, finishing with a layer of potatoes. Pour marinage over all, place the bay leaves on top, and cover the pot. To prevent steam from escaping, seal all around the lid with a dough paste made by mixting flour and water to a dough consistency. Bake for two hours. Serve in the same pot directly from the oven with a green salad. Per serving (6): 503 caloires, 37 g protein, 24 g fat, 22 gr carbohydrate, 126 mg choletrerol, 377 mg sodium <P><BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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