Food tips

Buy Local Food : Cultivate an awareness of how far your food travels. When Rich Pirog, Food Systems Program Leader for the Leopold Center for Sustainable Agriculture at Iowa State University, tracked the miles traveled for 16 types of produce, he found that locally sourced fruits and vegetables such as apples, lettuce and tomatoes traveled an average of 56 miles, compared to 1,494 miles — nearly 27 times farther — for the same fruits and vegetables delivered through conventional retail channels. Things get stickier with combination foods, strawberry yogurt for example. Pirog came up with 2,216 miles by adding up the distance traveled for the yogurt’s milk, sugar and strawberries. That figure could be slashed by 90 percent if you buy plain yogurt and stir in some locally grown honey and fruit.

Track down specials and buy in bulk. Buying in bulk means less trips, and can be a good way of reducing your food miles.

Veal Stroganoff Stew

	Category	Slow Cooker Recipes
	Views	25
	Ratings	0

Ingredients And Procedures

1/2 cup Flour

1/2 teaspoon Salt

1/2 teaspoon Mace -- ground

1/4 teaspoon Pepper

2 pounds Veal -- 1" cubes

2 tablespoons Vegetable oil

2 cans Beef broth (10 1/2 oz each)

4 medium Potatoes -- cubed

1 medium onion -- chopped

1/2 pound fresh mushrooms -- halved

8 ounces sour cream

In a plastic bag or shallow pan, combine flour, salt, mace and pepper. Coat veal cubes with flour mixture. Heat in oil in slow cooker or skillet on top of range over medium heat. Add veal cubes and brown. Transfer to heating unit or to slow cooker. Add all remaining ingredients, except sour cream, to slow cooker. Stir to combine. Cover and cook at setting #3 in West Bend, or low, and cook for 7 - 9 hours...OR at high or setting #5 in West Bend for 3 - 4 hours until meat and vegetables are tender. Just before serving, stir in sour cream. Source: West Bend Slow Cooking for Fast Meals

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<h1>Veal Stroganoff Stew</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>1/2 cup Flour <P>1/2 teaspoon Salt <P>1/2 teaspoon Mace -- ground <P>1/4 teaspoon Pepper <P>2 pounds Veal -- 1" cubes <P>2 tablespoons Vegetable oil <P>2 cans Beef broth (10 1/2 oz each) <P>4 medium Potatoes -- cubed <P>1 medium onion -- chopped <P>1/2 pound fresh mushrooms -- halved <P>8 ounces sour cream <P><P>In a plastic bag or shallow pan, combine flour, salt, mace and pepper. Coat veal cubes with flour mixture. Heat in oil in slow cooker or skillet on top of range over medium heat. Add veal cubes and brown. Transfer to heating unit or to slow cooker. Add all remaining ingredients, except sour cream, to slow cooker. Stir to combine. Cover and cook at setting #3 in West Bend, or low, and cook for 7 - 9 hours...OR at high or setting #5 in West Bend for 3 - 4 hours until meat and vegetables are tender. Just before serving, stir in sour cream. Source: West Bend Slow Cooking for Fast Meals <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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