General cooking tips

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

Buy Local Food : As an ‘everything in moderation’ kind of guy, I’d find a strict local food diet fascinating but obsessive and intimidating, says Peter Marks, program coordinator for the Appalachian Sustainable Agriculture Project in Asheville, N.C. He suggests a more gradual approach: Every week or month, replace one food in your diet that’s provided by a big, faraway company with a locally grown food.

Buy Local Food : It’s easy to take locally abundant foods for granted when they’re in season, but you can enjoy many locally produced foods out of season by stocking up. Storing big baskets of hazelnuts (in the Northwest) or pecans (in the Southeast) will come naturally if you start thinking like a squirrel. Look for foods that keep well, such as nuts, honey, winter squash and sweet potatoes and stock up.

Mrs Glicks Potatoes

	Category	Casserole Recipes
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Ingredients And Procedures

3 lb Large Yukon Gold or russet

-potatoes (about 6), -scrubbed but not peeled 6 lg Cloves garlic, unpeeled

1 1/2 c Low-fat cottage cheese

1/2 c Reduced-fat sour cream

1 1/2 t Salt

1/4 t Freshly ground black pepper

1 bn Scallions, trimmed & sliced

1/2 c Grated extra-sharp Cheddar

1/4 t Paprika

Preheat oven to 350 degrees. Lightly coat a 2 quart baking dish with nonstick cooking spray or oil. Place potatoes and garlic in a large saucepan and cover with cold water. Bring to a simmer over medium heat. Reduce the heat to low and cook until the potatoes are barely tender, 15 to 20 minutes. Drain and let sit until cool enough to handle, about 20 minutes. Peel the potatoes and grate them into a large bowl; set aside. Squeeze the garlic cloves from their skins into a food processor. Add cottage cheese and process until completely smooth. Add sour cream, salt and pepper and process briefly to combine. Add the cottage cheese mixture and scallions to the grated potatoes and mix well. Turn into the prepared baking dish and sprinkle with grated Cheddar and paprika. (The recipe can be prepared ahead to this point and stored, covered, in the refrigerator for up to 2 days.) Bake for 30

to 40 minutes, or until golden brown.

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<h1>Mrs Glicks Potatoes</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>3 lb Large Yukon Gold or russet <P>-potatoes (about 6), -scrubbed but not peeled 6 lg Cloves garlic, unpeeled <P>1 1/2 c Low-fat cottage cheese <P>1/2 c Reduced-fat sour cream <P>1 1/2 t Salt <P>1/4 t Freshly ground black pepper <P>1 bn Scallions, trimmed & sliced <P>1/2 c Grated extra-sharp Cheddar <P>1/4 t Paprika <P>Preheat oven to 350 degrees. Lightly coat a 2 quart baking dish with nonstick cooking spray or oil. Place potatoes and garlic in a large saucepan and cover with cold water. Bring to a simmer over medium heat. Reduce the heat to low and cook until the potatoes are barely tender, 15 to 20 minutes. Drain and let sit until cool enough to handle, about 20 minutes. Peel the potatoes and grate them into a large bowl; set aside. Squeeze the garlic cloves from their skins into a food processor. Add cottage cheese and process until completely smooth. Add sour cream, salt and pepper and process briefly to combine. Add the cottage cheese mixture and scallions to the grated potatoes and mix well. Turn into the prepared baking dish and sprinkle with grated Cheddar and paprika. (The recipe can be prepared ahead to this point and stored, covered, in the refrigerator for up to 2 days.) Bake for 30 <P>to 40 minutes, or until golden brown. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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