Food and cooking tips

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.

Buy Local Food : See if you can find out where your food has gone before it gets to your plate. You may be suprised by the results. Often it will make financial sense for companies to transport food enourmous distances by planes, boats and lorries. This dosn't take the environmental cost into account (which of course is likely to lead to greatly increased economic costs in the long term).

Making your own lunch instead of buying from a sandwich shop saves on packaging, and could also save you approx £4 a day or £1,000 per year!

Cinco De Mayo Bread Recipe

	Category	Regional Recipes
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Ingredients And Procedures

PAM GONZALEZ (GFNS81B) 2/3 c Water

2 c White bread flour

2 ts Sugar

1/2 ts Salt

2 ts Olive oil

2/3 c Corn meal

1/3 c Creamed corn

2 tb Green chilies; (canned; dice

1 ts Jalapeno peppers; (canned; d

1 ts Dried cilantro

2 ts Yeast

This is from Electric Bread. I'm putting the ingreds for what they call a "regular loaf" because the "large loaf" could've been used for special effects for a volcanic eruption. My sister and I are drooling over the idea of serving this with chili at a football party this fall. Would also be great cut into triangles (which is how I cut my bread when I don't want to plop a big square slice >>> down for somebody); toasted, then run under the broiler with cheddar cheese on it. YUMMM. Make sure to drain chilies and peppers well; don't get juice in eyes; I didn't bother to chop since they were decimated by the kneading anyway... Adios! 07/16 04:58 pm EDT Pam in Atlanta,GA Re-Formatted by Elaine Radis; 3/92

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<h1>Cinco De Mayo Bread</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>PAM GONZALEZ (GFNS81B) 2/3 c Water <P>2 c White bread flour <P>2 ts Sugar <P>1/2 ts Salt <P>2 ts Olive oil <P>2/3 c Corn meal <P>1/3 c Creamed corn <P>2 tb Green chilies; (canned; dice <P>1 ts Jalapeno peppers; (canned; d <P>1 ts Dried cilantro <P>2 ts Yeast <P>This is from Electric Bread. I'm putting the ingreds for what they call a "regular loaf" because the "large loaf" could've been used for special effects for a volcanic eruption. My sister and I are drooling over the idea of serving this with chili at a football party this fall. Would also be great cut into triangles (which is how I cut my bread when I don't want to plop a big square slice >>> down for somebody); toasted, then run under the broiler with cheddar cheese on it. YUMMM. Make sure to drain chilies and peppers well; don't get juice in eyes; I didn't bother to chop since they were decimated by the kneading anyway... Adios! 07/16 04:58 pm EDT Pam in Atlanta,GA Re-Formatted by Elaine Radis; 3/92 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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