Food tips

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 : Bringing more local produce into your kitchen may leave you wondering what to do with unusual things such as Jerusalem artichokes, kohlrabi or mizuna. “I get requests all the time from CSAs asking permission to put my recipes into their delivery boxes,” Madison says. “I always say yes.” Get a good produce-based cookbook and don’t be reluctant to ask for recipe ideas from growers.

Buy Seasonal Food : If you're eating foods out of season, it's likely that they have come a long way - try to eat food that is both locally produced and can be found at that time of year, locally!

Lattice-Topped Raspberry Pie

	Category	Baking Recipes
	Views	149
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Ingredients And Procedures

Filling: 5 c Whole raspberries

Fresh or whole frozen; -thawed 1 1/4 c Sugar

5 tb Cornstarch

1 ds Salt

Crust: Pre-made pastry double -crust pie Divided in two balls/chilled 1 tb Butter; cut into pieces

Garnish: Powdered sugar Chocolate leaves 1 Raspberries, if desired

THE DESSERT SHOW SHOW #DS3160 In saucepan, mix together raspberries, sugar, cornstarch and salt. Cook over medium heat. Stir constantly until mixture comes to boil and is thickened. Remove from heat and refrigerate about 1 hour until mixture comes to room temperature. Divided dough in half and roll 1 half to circle and fit into pie plate. Leave overhang of dough. Cover and chill. Preheat oven to 425 degrees. Pour cooled filling into crust. Dot filling with butter pieces. Roll second dough ball out to a circle and cut into strips. Arrange strips in lattice design over top of pie. Trim edges of top and bottom crust and flute. Place pie on baking sheet and bake until golden brown, about 35-45 minutes. Serve garnished with powdered sugar and chocolate leaves and whole berries. -----

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<h1>Lattice-Topped Raspberry Pie</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>Filling: 5 c Whole raspberries <P>Fresh or whole frozen; -thawed 1 1/4 c Sugar <P>5 tb Cornstarch <P>1 ds Salt <P>Crust: Pre-made pastry double -crust pie Divided in two balls/chilled 1 tb Butter; cut into pieces <P>Garnish: Powdered sugar Chocolate leaves 1 Raspberries, if desired <P>THE DESSERT SHOW SHOW #DS3160 In saucepan, mix together raspberries, sugar, cornstarch and salt. Cook over medium heat. Stir constantly until mixture comes to boil and is thickened. Remove from heat and refrigerate about 1 hour until mixture comes to room temperature. Divided dough in half and roll 1 half to circle and fit into pie plate. Leave overhang of dough. Cover and chill. Preheat oven to 425 degrees. Pour cooled filling into crust. Dot filling with butter pieces. Roll second dough ball out to a circle and cut into strips. Arrange strips in lattice design over top of pie. Trim edges of top and bottom crust and flute. Place pie on baking sheet and bake until golden brown, about 35-45 minutes. Serve garnished with powdered sugar and chocolate leaves and whole berries. ----- <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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