General cooking tips

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.

Kitchen Tip : On electric stovetops, use flat-bottomed pans that make full contact with the element. A warped or rounded pan may be a conversation piece, but will waste most of the heat.

Buy Local Food : The most local food of all comes from your own garden. Plant a new garden, enlarge the one you already have, or extend your growing season by using row covers and cloches.

Parmesan Cheddar Grits Pudding

	Category	Cheese Recipes
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Ingredients And Procedures

1/2 c Butter

5 c Milk; divided, see eggs

1 c Cream

2 c Regular Grits; or

-long cooking grits 10 oz Spinach; frozen, chopped

-defrosted and squeezed dry 7 Green Onions; chopped

3 Garlic Cloves; chopped

2 c Cheddar Cheese; grated

2 Eggs; lightly beaten with

-1/2 cup milk Salt and fresh black pepper -to taste ----------------------------------TOPPING---------------------------------- 1 c Parmesan Cheese; grated

Preheat the oven to 375F degrees. Butter a large casserole dish and set aside. Combine the butter, milk and the cream in a heavy saucepan and heat nearly to the boil. Stir i the grits and cook for 20-25 minutes, stirring as necessary to prevent scorching. A non-stick pan is handy for this task. Remove from the heat and stir in the spinach, green onions, and the grated cheddar cheese. Stir in the eggs whisked with the milk. Season to taste with salt and pepper. Pour into the prepared casserole dish and sprinkle with the parmesan cheese. Bake for 30 minutes or until the top is golden. serve at once.

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<h1>Parmesan Cheddar Grits Pudding</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1/2 c Butter <P>5 c Milk; divided, see eggs <P>1 c Cream <P>2 c Regular Grits; or <P>-long cooking grits 10 oz Spinach; frozen, chopped <P>-defrosted and squeezed dry 7 Green Onions; chopped <P>3 Garlic Cloves; chopped <P>2 c Cheddar Cheese; grated <P>2 Eggs; lightly beaten with <P>-1/2 cup milk Salt and fresh black pepper -to taste ----------------------------------TOPPING---------------------------------- 1 c Parmesan Cheese; grated <P>Preheat the oven to 375F degrees. Butter a large casserole dish and set aside. Combine the butter, milk and the cream in a heavy saucepan and heat nearly to the boil. Stir i the grits and cook for 20-25 minutes, stirring as necessary to prevent scorching. A non-stick pan is handy for this task. Remove from the heat and stir in the spinach, green onions, and the grated cheddar cheese. Stir in the eggs whisked with the milk. Season to taste with salt and pepper. Pour into the prepared casserole dish and sprinkle with the parmesan cheese. Bake for 30 minutes or until the top is golden. serve at once. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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