Food and cooking tips

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.

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.

Walnut Triangles

	Category	Cookie Recipes
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Ingredients And Procedures

1 oz Unsweetened chocolate

1/4 c Butter or margarine2

2 Eggs

1 1/2 c C and H Powdered Sugar

-- unsifted 1/4 ts Salt

1 ts Vanilla

1/4 c Milk

3/4 c All-purpose flour

1 c Walnuts, finely chopped

-----------------------------FROSTING (OPTIONAL----------------------------- 1 c C and H Powdered Sugar

-- unsifted 1/4 c Soft butter or margarine

1 ts Vanilla

Melt chocolate and butter over low heat. Set aside. Beat eggs until light (about 5 minutes). Beat in sugar until smooth. Add salt, vanilla and milk; mix until smooth. Gradually stir in flour. Fold in chocolate mixture and walnuts. Pour into greased and paper-lined 8-inch square pan. Bake in 350 degree oven 30 minutes. Cool in pan. Frost. Cut into 2-inch squares and each square diagonally into triangles. Makes 32 cookies. FROSTING: Combine 1 cup C and H Powdered Sugar, 1/4 cup soft butter or margarine and 1 teaspoon vanilla. Beat until smooth and creamy. Spread over cookies before cutting. Reprinted with permission from: Bar Cookies from the C and H Sugar Kitchen by Jean Porter Electronic format by Karen Mintzias

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<h1>Walnut Triangles</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 oz Unsweetened chocolate <P>1/4 c Butter or margarine2 <P>2 Eggs <P>1 1/2 c C and H Powdered Sugar <P>-- unsifted 1/4 ts Salt <P>1 ts Vanilla <P>1/4 c Milk <P>3/4 c All-purpose flour <P>1 c Walnuts, finely chopped <P>-----------------------------FROSTING (OPTIONAL----------------------------- 1 c C and H Powdered Sugar <P>-- unsifted 1/4 c Soft butter or margarine <P>1 ts Vanilla <P>Melt chocolate and butter over low heat. Set aside. Beat eggs until light (about 5 minutes). Beat in sugar until smooth. Add salt, vanilla and milk; mix until smooth. Gradually stir in flour. Fold in chocolate mixture and walnuts. Pour into greased and paper-lined 8-inch square pan. Bake in 350 degree oven 30 minutes. Cool in pan. Frost. Cut into 2-inch squares and each square diagonally into triangles. Makes 32 cookies. FROSTING: Combine 1 cup C and H Powdered Sugar, 1/4 cup soft butter or margarine and 1 teaspoon vanilla. Beat until smooth and creamy. Spread over cookies before cutting. Reprinted with permission from: Bar Cookies from the C and H Sugar Kitchen by Jean Porter Electronic format by Karen Mintzias <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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