General kitchen advice

Buy Local Food : Cultivate an awareness of how far your food travels. When Rich Pirog, Food Systems Program Leader for the Leopold Center for Sustainable Agriculture at Iowa State University, tracked the miles traveled for 16 types of produce, he found that locally sourced fruits and vegetables such as apples, lettuce and tomatoes traveled an average of 56 miles, compared to 1,494 miles — nearly 27 times farther — for the same fruits and vegetables delivered through conventional retail channels. Things get stickier with combination foods, strawberry yogurt for example. Pirog came up with 2,216 miles by adding up the distance traveled for the yogurt’s milk, sugar and strawberries. That figure could be slashed by 90 percent if you buy plain yogurt and stir in some locally grown honey and fruit.

Chocolate Fudge Variations

	Category	Candy Recipes
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Ingredients And Procedures

-Nancy Speicher DPXX20A 3 c Sugar

1 Env unflavored gelatin

1 c Milk

3 oz Unsweetened chocolate (sqs)

1 1/4 c Butter or margarine

2 ts Vanilla extract

1 c Walnuts; coarsely chopped*

*For delightful variations, in place of walnuts stir in 1 cup of any of the following: coarsely chopped pecans, coconut, whole toasted almonds, party mints, butter mints or crushed peanut brittle. 1. Butter an 8x8x2" pan.

2. In a 3 1/2-quart saucepan, mix sugar with dry gelatin. Add milk,

corn syrup, chocolate and butter. 3. Cook over medium heat, stirring frequently, to 238F on candy

thermometer, or until a little in cold water forms a soft ball that flattens when removed from water. 4. Remove from heat; pour into a large mixing bowl. Stir in vanilla.

Cool 25 minutes. 5. Beat with wooden spoon until candy thickens. Stir in walnuts.

Spread in prepared pan. Let cool; then cut into squares. Makes about 2 1/2 lbs.

Source: McCall's Cookery No. 13

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<h1>Chocolate Fudge Variations</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>-Nancy Speicher DPXX20A 3 c Sugar <P>1 Env unflavored gelatin <P>1 c Milk <P>3 oz Unsweetened chocolate (sqs) <P>1 1/4 c Butter or margarine <P>2 ts Vanilla extract <P>1 c Walnuts; coarsely chopped* <P>*For delightful variations, in place of walnuts stir in 1 cup of any of the following: coarsely chopped pecans, coconut, whole toasted almonds, party mints, butter mints or crushed peanut brittle. 1. Butter an 8x8x2" pan. <P>2. In a 3 1/2-quart saucepan, mix sugar with dry gelatin. Add milk, <P>corn syrup, chocolate and butter. 3. Cook over medium heat, stirring frequently, to 238F on candy <P>thermometer, or until a little in cold water forms a soft ball that flattens when removed from water. 4. Remove from heat; pour into a large mixing bowl. Stir in vanilla. <P>Cool 25 minutes. 5. Beat with wooden spoon until candy thickens. Stir in walnuts. <P>Spread in prepared pan. Let cool; then cut into squares. Makes about 2 1/2 lbs. <P>Source: McCall's Cookery No. 13 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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