General 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.

Oven Tips : With conventional ovens, minimize the preheating time. Unless you're baking breads or pastries, you may not even need to preheat.

Oven Tips : Stagger pans and baking sheets on upper and lower racks to improve airflow, and don't cover racks with foil. Food cooks more quickly and efficiently when heat circulates freely.

Cook safely

Don't ever leave the deep fat frying pan unattended.
If a deep fat frying pan catches fire never throw water over it, if you have a fire blanket, put it over the pan.

Pork-And-Succotash Stew

	Category	Bean Recipes
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Ingredients And Procedures

1 tb Vegetable oil

2 lb Pork butt; cut into 2" cubes

1 sm Onion; finely diced

5 c Chicken stock

-OR low-sodium chicken broth 3/4 c Dried Lima beans

1 ts Caraway seeds

1/2 ts Salt; or to taste

1 c Corn kernels

3 md Red peppers; seeded & diced

1/2 c Plain yogurt

1/2 ts Salt; or to taste

Freshly ground pepper - to taste PREHEAT OVEN TO 325F. In a Dutch oven or heavy 3-quart pot, heat the oil over high heat on top of the stove, add the pork in batches and brown very well. Do not crowd or the meat will not brown. Remove and reserve the meat on a plate as it is browned. Discard the fat in the pot. Lower flame, add the onion and cook, stirring, for 5 minutes to dissolve the browned bits that have stuck to the bottom of the pot. Return the meat to the pot, add the stock, beans and caraway. Cover and place in oven for 1 1/2 hours or until pork is tender and the beans are cooked. Transfer pot to the top of the stove. Add salt, corn and peppers. Cook, uncovered, over high heat for 5 minutes to thicken the liquid in the pot. Stir constantly. Remove from

heat and stir in the yogurt. Add the salt and freshly ground pepper to taste.

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<h1>Pork-And-Succotash Stew</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 tb Vegetable oil <P>2 lb Pork butt; cut into 2" cubes <P>1 sm Onion; finely diced <P>5 c Chicken stock <P>-OR low-sodium chicken broth 3/4 c Dried Lima beans <P>1 ts Caraway seeds <P>1/2 ts Salt; or to taste <P>1 c Corn kernels <P>3 md Red peppers; seeded & diced <P>1/2 c Plain yogurt <P>1/2 ts Salt; or to taste <P>Freshly ground pepper - to taste PREHEAT OVEN TO 325F. In a Dutch oven or heavy 3-quart pot, heat the oil over high heat on top of the stove, add the pork in batches and brown very well. Do not crowd or the meat will not brown. Remove and reserve the meat on a plate as it is browned. Discard the fat in the pot. Lower flame, add the onion and cook, stirring, for 5 minutes to dissolve the browned bits that have stuck to the bottom of the pot. Return the meat to the pot, add the stock, beans and caraway. Cover and place in oven for 1 1/2 hours or until pork is tender and the beans are cooked. Transfer pot to the top of the stove. Add salt, corn and peppers. Cook, uncovered, over high heat for 5 minutes to thicken the liquid in the pot. Stir constantly. Remove from <P>heat and stir in the yogurt. Add the salt and freshly ground pepper to taste. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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