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.

Oven Tips : Use glass or ceramic pans in ovens. You can turn down the temperature about 25° and foods will cook just as quickly.

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.

Cook safely

Keep the oven door shut.
If a deep fat frying pan catches fire never throw water over it, if you have a fire blanket, put it over the pan.

Hearty Cornbread

	Category	Egg Recipes
	Views	245
	Ratings	0

Ingredients And Procedures

1 1/2 c Cornmeal

1/2 ts Baking soda

1/4 ts Black pepper

2 tb Fresh basil leaves; minced

-or 2 ts Dried basil leaves

4 tb Butter; melted

1 cn Cream-style corn (17-oz)

1 c Sour cream

2 Garlic cloves

1 Onion; finely chopped

1 1/2 c Grated mozzarella (6 oz)

1/2 c Sun-dried tomatoes in oil

-slivered Preheat the oven to 375 degrees F. Oil a 10-inch cast iron skillet and place in the oven to preheat. In a large bowl, mix together the cornmeal, baking soda, pepper and basil. In another bowl, mix together the butter, eggs, corn, sour cream, garlic, onion, mozarella, and tomatoes. Make a well in the center of the cornmeal mixture. Pour in the egg mixture. Stir just enough to combine. Pour the batter into the preheated skillet. Bake for 50-60 minutes, until the bread is golden and fairly

firm, but not hard. Serve warm. Source: Sun-Dried Tomatoes Cookbook. Shared and MM by Judi M. Phelps - The San Jose Kid. Gourmet Cooking Echo, 11/93.

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<h1>Hearty Cornbread</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 1/2 c Cornmeal <P>1/2 ts Baking soda <P>1/4 ts Black pepper <P>2 tb Fresh basil leaves; minced <P>-or 2 ts Dried basil leaves <P>4 tb Butter; melted <P>1 cn Cream-style corn (17-oz) <P>1 c Sour cream <P>2 Garlic cloves <P>1 Onion; finely chopped <P>1 1/2 c Grated mozzarella (6 oz) <P>1/2 c Sun-dried tomatoes in oil <P>-slivered Preheat the oven to 375 degrees F. Oil a 10-inch cast iron skillet and place in the oven to preheat. In a large bowl, mix together the cornmeal, baking soda, pepper and basil. In another bowl, mix together the butter, eggs, corn, sour cream, garlic, onion, mozarella, and tomatoes. Make a well in the center of the cornmeal mixture. Pour in the egg mixture. Stir just enough to combine. Pour the batter into the preheated skillet. Bake for 50-60 minutes, until the bread is golden and fairly <P>firm, but not hard. Serve warm. Source: Sun-Dried Tomatoes Cookbook. Shared and MM by Judi M. Phelps - The San Jose Kid. Gourmet Cooking Echo, 11/93. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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