General cooking tips

When you are travelling, you should have a quick think about where your food has come from. When/if it is locally produced, your food is likely to be tastier, better for the local economy and fresher.

Buy Local Food : Take a child shopping with you, pick up one of the offending products and say quite loudly "Well we’re not buying that, think of the energy it’s used up just getting here!"

Basic Green Sauce

	Category	Chicken Recipes
	Views	12
	Ratings	0

Ingredients And Procedures

1 c Onions; Chopped, 2 Med.

1/2 c Vegetable Oil

10 oz Fresh Spinach; Chopped

1/2 lb Tomatillos; Coarsely Chopped

4 oz Green Chiles; Chopped, 1 cn

2 ea Cloves Garlic; Crushed

1 T Oregano Leaves; Dried

1 c Chicken Broth

2 c Dairy Sour Cream

Cook and stir onions in oil in a 3-quart saucepan until tender. Stir in remaining ingredients except broth and sour cream. Cover and cook over medium heat for 5 minutes, stirring occasionally. Place mixture in food processor workbowl fitted with steel blade or in a blender container; cover and process until smooth, about 1 minute. Return mixture to saucepan; stir in broth. Heat to boiling; reduce heat. Simmer uncovered for 10 minutes. Stir in sour cream. Cover and refrigerate any remaining sauce. Makes about 4 cups of sauce.

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<h1>Basic Green Sauce</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 c Onions; Chopped, 2 Med. <P>1/2 c Vegetable Oil <P>10 oz Fresh Spinach; Chopped <P>1/2 lb Tomatillos; Coarsely Chopped <P>4 oz Green Chiles; Chopped, 1 cn <P>2 ea Cloves Garlic; Crushed <P>1 T Oregano Leaves; Dried <P>1 c Chicken Broth <P>2 c Dairy Sour Cream <P>Cook and stir onions in oil in a 3-quart saucepan until tender. Stir in remaining ingredients except broth and sour cream. Cover and cook over medium heat for 5 minutes, stirring occasionally. Place mixture in food processor workbowl fitted with steel blade or in a blender container; cover and process until smooth, about 1 minute. Return mixture to saucepan; stir in broth. Heat to boiling; reduce heat. Simmer uncovered for 10 minutes. Stir in sour cream. Cover and refrigerate any remaining sauce. Makes about 4 cups of sauce. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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