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General tips

Oven Tips : Switch your oven off a few minutes before your food is ready - it will stay hot enough to finish cooking the food.


Have a Local Food Party : Instead of counting time or distance, simply enjoy the pleasures of local food by organizing a potluck meal in which everything must be local. Keep your fingers crossed that someone will splurge on handmade goat cheese, and don’t forget some local wine, beer or juice. If you’re organizing a big catered event, the Society for Nutrition Education has a downloadable brochure to help you line up local food resources.


When you are travelling, you should have a quick think about where your food has come from. When/if it is locally produced, your food is likely to be tastier, better for the local economy and fresher.






Slow Cooker Stuffing
Slow Cooker Stuffing Category Slow Cooker Recipes 
Views 22 
Ratings 0 
Ingredients And Procedures
Ingredients
1eachbutter, or margarine, stick
1cuponion, finely chopped
1cupcelery, finely chopped
1eachmushrooms, 8 oz can, drained
1/4cupparsley, fresh, chopped
1 1/2teaspoonpoultry seasoning
1/2teaspoonsalt
1/8teaspoonpepper
12cuptoasted bread cubes
2eacheggs, well beaten
1 1/2cupchicken bouillon

Directions:

Melt butter in skillet. Add onion and celery and saute until tender. Stir in mushrooms and parsley. Combine seasonings and sprinkle over bread cubes. Add eggs, bouillon and onion mixture. Toss thoroughly until well combined. Spoon lightly into slow cooker. Cover and set on high for 1 hour, then reduce to low and cook for 1 to 2 hours.

Note: 22 bread slices (24 ounce loaf) cubed and toasted for 15 minutes in a 300 degree oven to make toasted bread cubes.

 
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