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A local veg box shared between friends is a few quid a week, and the perfect way to slash your food miles while eating good food. So if you're self-catering at university why not try a doorstep delivery from one of the many veg box scheme providers?

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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.

Baked Stuffed Red Snapper Recipe

	Category	Seafood Recipes
	Views	80
	Ratings	0

Ingredients And Procedures

3 To 6 lb. red snapper

6 Slices bread (white)

2 tb Butter

2 tb Chopped parsley

1/8 ts Thyme

-Basting sauce: 3/4 c Salad oil

3 tb Melted butter

1 1/2 Lemons, juiced

1/8 ts Sage

2 tb Chopped tomato

-few drops Tabasco sauce 4 tb Finely minced celery

1 1/2 ts Salt

3 tb Worstershire sauce

-Tabasco sauce Saute minced celery in butter over low heat. Add chopped tomato, Tabasco sauce, parsley, thyme, salt, sage and bread which was soaked in cold water, then squeezed dry. Blend all in skillet, then stuff into fish cavity. Skewer opening closed. Bake, uncovered, in preheated oven set at 350 degrees, basting often with sauce. Allow about 10 minutes baking time per pound of fish. A greased sheet of paper or white cloth left under the snapper will make it easier to transfer to serving platter. Now back to the basting sauce: Blend butter, lemon juice, salt, Worstershire sauce and Tabasco sauce, adding oil a little at a time. Pour over fish before starting baking. Baste often. Converted by MMCONV vers. 1.20

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<h1>Baked Stuffed Red Snapper</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>3 To 6 lb. red snapper <P>6 Slices bread (white) <P>2 tb Butter <P>2 tb Chopped parsley <P>1/8 ts Thyme <P>-Basting sauce: 3/4 c Salad oil <P>3 tb Melted butter <P>1 1/2 Lemons, juiced <P>1/8 ts Sage <P>2 tb Chopped tomato <P>-few drops Tabasco sauce 4 tb Finely minced celery <P>1 1/2 ts Salt <P>3 tb Worstershire sauce <P>-Tabasco sauce Saute minced celery in butter over low heat. Add chopped tomato, Tabasco sauce, parsley, thyme, salt, sage and bread which was soaked in cold water, then squeezed dry. Blend all in skillet, then stuff into fish cavity. Skewer opening closed. Bake, uncovered, in preheated oven set at 350 degrees, basting often with sauce. Allow about 10 minutes baking time per pound of fish. A greased sheet of paper or white cloth left under the snapper will make it easier to transfer to serving platter. Now back to the basting sauce: Blend butter, lemon juice, salt, Worstershire sauce and Tabasco sauce, adding oil a little at a time. Pour over fish before starting baking. Baste often. Converted by MMCONV vers. 1.20 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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