General cooking tips

Kitchen Tip : Using a pressure cooker saves up to two-thirds of the cooking time, saves energy, and preserves the goodness in your food.

Track down specials and buy in bulk. Buying in bulk means less trips, and can be a good way of reducing your food miles.

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.

Safety in the kitchen

If you've consumed alcohol, don't be tempted to cook with a chip pan.
Test the temperature of deep fat fryer oil with a small piece of bread or potato. If it crisps quickly, the oil is hot enough.

Kasseri, Tomato and Basil Cresents (Kasseropites)

	Category	Appetizer Recipes
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Ingredients And Procedures

Karen Mintzias 1/2 c Warm water

1/4 c Olive oil

1/4 c Red wine vinegar

1 Egg

1 ts Salt

3 c All-purpose flour; (sifted)

1 lb Kasseri cheese

-- coarsely grated 2 lg Tomatoes; chopped

1/4 c Chopped fresh basil

Paprika Blend water, oil, vinegar, egg and salt in large bowl. Gradually stir in enough flour so dough pulls away from sides of bowl. Turn dough out onto lightly floured surface and knead until smooth and elastic, about 10 minutes. Shape dough into round. Grease bowl. Add dough, turning to coat surface. Cover with damp towel and let stand in warm draft-free area 30 minutes. Preheat oven to 350?F. Grease baking sheets. Combine cheese, tomatoes and basil in bowl. Divide dough into 8 pieces. Shape each into smooth round. Roll each out on lightly floured surface to thickness of 1/4 to 1/8 inch. Spoon some of cheese mixture down center of each round. Fold one side over filling; press edges to seal. Arrange cresents on prepared sheets. Sprinkle with paprika. Bake until cheese has melted and pastry is golden brown, about 40 minutes. Serve hot. Source: Sofi Lazarides (Bon Appetit, 1987) Typed for you by Karen Mintzias

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<h1>Kasseri, Tomato and Basil Cresents (Kasseropites)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>Karen Mintzias 1/2 c Warm water <P>1/4 c Olive oil <P>1/4 c Red wine vinegar <P>1 Egg <P>1 ts Salt <P>3 c All-purpose flour; (sifted) <P>1 lb Kasseri cheese <P>-- coarsely grated 2 lg Tomatoes; chopped <P>1/4 c Chopped fresh basil <P>Paprika Blend water, oil, vinegar, egg and salt in large bowl. Gradually stir in enough flour so dough pulls away from sides of bowl. Turn dough out onto lightly floured surface and knead until smooth and elastic, about 10 minutes. Shape dough into round. Grease bowl. Add dough, turning to coat surface. Cover with damp towel and let stand in warm draft-free area 30 minutes. Preheat oven to 350?F. Grease baking sheets. Combine cheese, tomatoes and basil in bowl. Divide dough into 8 pieces. Shape each into smooth round. Roll each out on lightly floured surface to thickness of 1/4 to 1/8 inch. Spoon some of cheese mixture down center of each round. Fold one side over filling; press edges to seal. Arrange cresents on prepared sheets. Sprinkle with paprika. Bake until cheese has melted and pastry is golden brown, about 40 minutes. Serve hot. Source: Sofi Lazarides (Bon Appetit, 1987) Typed for you by Karen Mintzias <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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