General kitchen advice

Buy Local Food : Take a child shopping with you, pick up one of the offending products and say quite loudly "Well we’re not buying that, think of the energy it’s used up just getting here!"

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.

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.

Cook safely

If you're called away from the cooker - by the phone, say, or by someone at the door - take pans off the heat. It's the easiest thing in the world to forget about them.
Don't put oven gloves or tea towels down on the cooker after you've used them.

Uncle Bucks Currant Jelly Sauce

	Category	Jelly Recipes
	Views	391
	Ratings	0

Ingredients And Procedures

1/2 c Cider vinegar

1 1/2 c Water

1 ts Dry mustard

1/4 ts Cayenne pepper; to taste

1 ts Paprika; hungarian

2 tb Worcestershire sauce

1 tb Tabasco sauce

1 tb Chili powder

1 tb Black pepper; freshly ground

Juice of 1/2 lemon 1 md Onion; coarsely chopped

1 Cl Garlic; crushed

2 tb Currant jelly

8 tb Unsalted butter

Recipe by: Uncle Buck's Venison, Littleton, NH Combine all ingredients except the butter in a stainless steel or enamel pa Bring the mixture to a boil, then reduce heat and simmer for 15 minutes. (Don't let it burn. Add a small amount of water if it cooks down too low.) Strain sauce into a clean pan. Add butter. Simmer until the butter melts. Stir with a wooden spoon until well mixed. Remove from heat. NOTE: This sauce keeps well in your refrigerator. Do not freeze!

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<h1>Uncle Bucks Currant Jelly Sauce</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1/2 c Cider vinegar <P>1 1/2 c Water <P>1 ts Dry mustard <P>1/4 ts Cayenne pepper; to taste <P>1 ts Paprika; hungarian <P>2 tb Worcestershire sauce <P>1 tb Tabasco sauce <P>1 tb Chili powder <P>1 tb Black pepper; freshly ground <P>Juice of 1/2 lemon 1 md Onion; coarsely chopped <P>1 Cl Garlic; crushed <P>2 tb Currant jelly <P>8 tb Unsalted butter <P>Recipe by: Uncle Buck's Venison, Littleton, NH Combine all ingredients except the butter in a stainless steel or enamel pa Bring the mixture to a boil, then reduce heat and simmer for 15 minutes. (Don't let it burn. Add a small amount of water if it cooks down too low.) Strain sauce into a clean pan. Add butter. Simmer until the butter melts. Stir with a wooden spoon until well mixed. Remove from heat. NOTE: This sauce keeps well in your refrigerator. Do not freeze! <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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