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Buy Local Food : With local food you'll get exceptional taste and freshness, strengthen your local economy, support endangered family farms, safeguard your family's health, and protect the environment.

Buy Local Food : ...but at the same time, figure out what makes sense. It is more energy efficient to raise lambs in New Zealand and ship them to the UK than to raise them in the UK, because New Zealand lamb farming is more energy efficient. It is also more energy efficient to buy produce raised in Spain, than produce that has to be grown in greenhouses in the UK. Baby steps require figuring out which things make sense and which don't.

Buy Seasonal Food : Food in season is the best you can buy. Apples taste better when they haven't been flown half way around the world. And buying in season encourages local producers who, boosted by factors like the rise in farmers' markets, are building a more sustainable food industry.

Kushli (Coconut and Cream Of Wheat Dessert)

	Category	Dessert Recipes
	Views	177
	Ratings	0

Ingredients And Procedures

1 c Flour (all purpose)

1 pn Salt

1 pn Baking soda

6 tb Butter/oleo

1/2 c Water

1/2 c Coconut, fresh and shredded

2 tb Almonds, blanched

1 c Cream of wheat

1 c Sugar

10 ea Cordamom pods

2 tb Raisins

Vegetable oil for deep fryng Sift flour, salt and baking soda together. Rub in 2 tb butter/oleo. Prepare a stiff dough with some water, about 1/2 cup. Set aside. To prepare the pastry filling, heat remaining butter/oleo in a skillet. Add coconut, almonds and cream of wheat. Cook until mixture is golden. Remove seeds from the 10 cardamom pods. Add sugar, cardamom seeds and raisins. Cook until sugar is completely dissolved, about 5 to 7 mins. Divide dough into 12 equal portions. Roll each portion into a 4-in round. Place some filling on half of the round, leaving 1/4 inch border around the edge. Fold the other half over the mixture and seal edges completely. Heat vegetables oil for deep frying. Fry the pasteries until golden.

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<h1>Kushli (Coconut and Cream Of Wheat Dessert)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 c Flour (all purpose) <P>1 pn Salt <P>1 pn Baking soda <P>6 tb Butter/oleo <P>1/2 c Water <P>1/2 c Coconut, fresh and shredded <P>2 tb Almonds, blanched <P>1 c Cream of wheat <P>1 c Sugar <P>10 ea Cordamom pods <P>2 tb Raisins <P>Vegetable oil for deep fryng Sift flour, salt and baking soda together. Rub in 2 tb butter/oleo. Prepare a stiff dough with some water, about 1/2 cup. Set aside. To prepare the pastry filling, heat remaining butter/oleo in a skillet. Add coconut, almonds and cream of wheat. Cook until mixture is golden. Remove seeds from the 10 cardamom pods. Add sugar, cardamom seeds and raisins. Cook until sugar is completely dissolved, about 5 to 7 mins. Divide dough into 12 equal portions. Roll each portion into a 4-in round. Place some filling on half of the round, leaving 1/4 inch border around the edge. Fold the other half over the mixture and seal edges completely. Heat vegetables oil for deep frying. Fry the pasteries until golden. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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