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.

Buy Seasonal Food : Food in season is the best you can buy. Apples taste better when they haven't been flown half way around the world. And buying in season encourages local producers who, boosted by factors like the rise in farmers' markets, are building a more sustainable food industry.

Deviled Crab Recipe

	Category	Seafood Recipes
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	Ratings	0

Ingredients And Procedures

1 lb Louisiana crabmeat

2 T Onion,chopped

2 T Flour,all-purpose

1 T Lemon juice

1 t Worcestershire sauce

3 dr Tabasco sauce

1 pn Cayenne pepper

1 T Parsley,chopped

3 cn Crabmeat(6.5oz ea)

3 T Butter or margarine,melted

3/4 c Milk

1 t Mustard,powdered

1/2 t Salt

1 pn Black pepper

1 ea Egg,beaten

1/4 c Bread crumbs,dry

1. Thaw frozen crabmeat or drain canned crabmeat; pick over.

2. Cook onion in tablespoons butter until soft, then blend in flour.

3. Add milk gradually and cook until thick, stirring constantly.

4. Stir in lemon juice and seasonings.

5. Stir a little of the hot sauce into beaten egg; add egg mixture to

remaining sauce, stirring constantly. 6. Add parsley and crabmeat; blend well.

7. Divide among six well-greased individual shells or 5-ounce custard

cups. 8. Combine 1 tablespoon melted butter and the crumbs; sprinkle over

mixture in each shell. 9. Bake in 350'F. oven 20 to 25 minutes or until tops are brown.

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<h1>Deviled Crab</h1>
 Ingredients And Procedures
 <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD>1 lb Louisiana crabmeat 2 T Onion,chopped 2 T Flour,all-purpose 1 T Lemon juice 1 t Worcestershire sauce 3 dr Tabasco sauce 1 pn Cayenne pepper 1 T Parsley,chopped 3 cn Crabmeat(6.5oz ea) 3 T Butter or margarine,melted 3/4 c Milk 1 t Mustard,powdered 1/2 t Salt 1 pn Black pepper 1 ea Egg,beaten 1/4 c Bread crumbs,dry 1. Thaw frozen crabmeat or drain canned crabmeat; pick over. 2. Cook onion in tablespoons butter until soft, then blend in flour. 3. Add milk gradually and cook until thick, stirring constantly. 4. Stir in lemon juice and seasonings. 5. Stir a little of the hot sauce into beaten egg; add egg mixture to remaining sauce, stirring constantly. 6. Add parsley and crabmeat; blend well. 7. Divide among six well-greased individual shells or 5-ounce custard cups. 8. Combine 1 tablespoon melted butter and the crumbs; sprinkle over mixture in each shell. 9. Bake in 350'F. oven 20 to 25 minutes or until tops are brown. </TD></TR></TBODY></TABLE> 
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