General kitchen advice

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.

Oven Tips : Close the oven door gently - slamming forces out the hot air.

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.

Venison(Deer-Elk-Etc.) Swiss Steak

	Category	Slow Cooker Recipes
	Views	323
	Ratings	0

Ingredients And Procedures

3 pounds round steak 3/4-1" thick -- cut 3" X 4"

1/2 cup flour -- for dredging

1/2 teaspoon salt -- for dredging

1/2 teaspoon black pepper -- for dredging

1/2 cup bacon grease

1 can stewed tomatoes

1 medium onion -- chopped fine

1 large carrot -- chopped fine

1 can beer (dark beer is best!)

1 tablespoon Worcestershire sauce

1/2 teaspoon ground marjoran (or thyme)

2 cubs beef bouillon

1 tablespoon brown sugar

salt & pepper to taste

Dredge your meat pieces in salted and peppered flour with the dry mustard sprinkled over it and brown pieces in bacon grease. Put in covered casserole or crock pot and cover with a mixture of all the other ingredients. Add enough liquid(stock or water) to make sure pieces will be under. Bake covered at 300 degrees F. for 2 1/2-3 hrs until meat is tender. Take off cover and bake until sauce is good and thick.

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<h1>Venison(Deer-Elk-Etc.) Swiss Steak</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>3 pounds round steak 3/4-1" thick -- cut 3" X 4" <P>1/2 cup flour -- for dredging <P>1/2 teaspoon salt -- for dredging <P>1/2 teaspoon black pepper -- for dredging <P>1/2 cup bacon grease <P>1 can stewed tomatoes <P>1 medium onion -- chopped fine <P>1 large carrot -- chopped fine <P>1 can beer (dark beer is best!) <P>1 tablespoon Worcestershire sauce <P>1/2 teaspoon ground marjoran (or thyme) <P>2 cubs beef bouillon <P>1 tablespoon brown sugar <P>salt & pepper to taste <P>Dredge your meat pieces in salted and peppered flour with the dry mustard sprinkled over it and brown pieces in bacon grease. Put in covered casserole or crock pot and cover with a mixture of all the other ingredients. Add enough liquid(stock or water) to make sure pieces will be under. Bake covered at 300 degrees F. for 2 1/2-3 hrs until meat is tender. Take off cover and bake until sauce is good and thick. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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