Cooking advice

Buy Local Food : If you were to turn back the clock 100 years, what would gardeners in your area be growing? Try regional heirloom varieties of garden standbys such as beans, squash, tomatoes and melons, which were selected for their flavors and reliability in the days when personal survival often depended upon a garden’s success. Appalachian “greasy” beans or creamy New England-bred butternut squash can help open the door to great flavors from the past.

Buy Local Food : Begin by taking baby steps, such as committing to spend £10 pounds a week on locally grown foods.

Buy Organic Foods : Organic food helps protect the planet.
Organic farming ensures that bio-diversity remains available in the foods we eat and the wildlife that live on the farms.

Fruits and vegetables are naturally available in 100's of varieties. Commercial growing limits the variety of each food available by mass producing only a handful. Many species of birds, insects and other animals are affected by the chemicals and farming conditions used in growing commercial foods.

Organic farms grow a mix of crops and promote a balanced ecosystem including insects that protect crops from pests and worms and other micro-organisms which fertilize the soil.

Safety in the kitchen

Keep electrical leads away from water.
Don't put a plant pot or anything wet on top of an electrical appliance.
Check the toaster is clean and well away from curtains.

Electrical appliances - especially those that work at high speeds, such as the washing machine - should be serviced each year.

Creamy Pork & Apples W Cornmeal Biscuits

	Category	Slow Cooker Recipes
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Ingredients And Procedures

1 sm Onion, finely chopped

3 Garlic cloves, minced

2 lg Apples, tart green, peeled,

-cored and sliced 2 ts Sugar

2 ts Dry sage

1/4 ts White pepper

1/4 ts Ground nutmeg

2 1/2 lb Pork, boneless fresh leg,

-trimmed & cubed 1" 3 tb Flour

1/2 c Dry white wine

1 1/2 tb Cornstarch

1/3 c Whipping cream

--------------------------CORNMEAL-YOGURT BISCUITS-------------------------- 1 1/2 c Flour

1/2 c Yellow cornmeal

1 tb Baking powder

1 ts Sugar

1/2 ts Salt

1/3 c Cold butter/margarine

3/4 c Plain nonfat yogurt

Combine onion, garlic, and apples; sprinkle with sugar, sage, white pepper, and nutmeg. Coat pork cubes with flour, then arrange over apple mixture (in crockpot). Pour in wine. Cover and cook LOW until pork very tender. When pork is almost done, prepare Cornmeal Biscuits: In a loarge bowl, mix flour, cornmeal, baking powder, sugar and salt. Cut in butter. Add yogurt, stir just to form sticky ball. Gather into ball and knead slightly on floured board. Roll or pat out about 1/2" thick. Using a 2 1/2" cutter, cut 12 rounds. Place about 1" apart on an ungreased baking sheet Bake at 450F until golden brown. While biscuits are baking, mix cornstarch and cream in a small bowl; blend into pork mixture. Increase cooker heat setting to HIGH; cover and cook until sauce is hot and bubbly (10-15 minutes). Season to taste. Arrange 6 biscuits around pork mixture in cooker. Serve remaining biscuits hot in

a basket. Sunset Crockery cookbook From Marie Campbell

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<h1>Creamy Pork & Apples W Cornmeal Biscuits</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 sm Onion, finely chopped <P>3 Garlic cloves, minced <P>2 lg Apples, tart green, peeled, <P>-cored and sliced 2 ts Sugar <P>2 ts Dry sage <P>1/4 ts White pepper <P>1/4 ts Ground nutmeg <P>2 1/2 lb Pork, boneless fresh leg, <P>-trimmed & cubed 1" 3 tb Flour <P>1/2 c Dry white wine <P>1 1/2 tb Cornstarch <P>1/3 c Whipping cream <P>--------------------------CORNMEAL-YOGURT BISCUITS-------------------------- 1 1/2 c Flour <P>1/2 c Yellow cornmeal <P>1 tb Baking powder <P>1 ts Sugar <P>1/2 ts Salt <P>1/3 c Cold butter/margarine <P>3/4 c Plain nonfat yogurt <P>Combine onion, garlic, and apples; sprinkle with sugar, sage, white pepper, and nutmeg. Coat pork cubes with flour, then arrange over apple mixture (in crockpot). Pour in wine. Cover and cook LOW until pork very tender. When pork is almost done, prepare Cornmeal Biscuits: In a loarge bowl, mix flour, cornmeal, baking powder, sugar and salt. Cut in butter. Add yogurt, stir just to form sticky ball. Gather into ball and knead slightly on floured board. Roll or pat out about 1/2" thick. Using a 2 1/2" cutter, cut 12 rounds. Place about 1" apart on an ungreased baking sheet Bake at 450F until golden brown. While biscuits are baking, mix cornstarch and cream in a small bowl; blend into pork mixture. Increase cooker heat setting to HIGH; cover and cook until sauce is hot and bubbly (10-15 minutes). Season to taste. Arrange 6 biscuits around pork mixture in cooker. Serve remaining biscuits hot in <P>a basket. Sunset Crockery cookbook From Marie Campbell <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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