Cooking tips

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.

Oven Tips : With conventional ovens, minimize the preheating time. Unless you're baking breads or pastries, you may not even need to preheat.

Oven Tips : Stagger pans and baking sheets on upper and lower racks to improve airflow, and don't cover racks with foil. Food cooks more quickly and efficiently when heat circulates freely.

Dubliner Dip with Rustic Vegetables Recipe

	Category	Vegetable Recipes
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Ingredients And Procedures

1 c Mayonnaise

3 c Mixed fresh greens, such as

-spinach, parsley, -watercress, or Fresh dill, washed and -patted dry 1/4 c Chopped green onion

1 Clove Garlic, minced

1 c Sour Cream or yogurt

1 ds Hot pepper sauce

Mixed fresh vegetables, such as radishes, green onions, celery or turnip sticks, boiled and chilled small new potatoes, blanched carrots, cauliflower and broccoli pieces. Combine mayonnaise, mixed greens, onion and garlic in food processor or blender. Puree until smooth. Spoon into mixing bowl. Stir in sour cream and blend well. Season with hot pepper sauce. Chill overnight. Serve with vegetables. Makes 2 1/2 cups. SOURCE: *Oneida Daily Dispatch POSTED BY: Jim Bodle 3/93

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<h1>Dubliner Dip with Rustic Vegetables</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 c Mayonnaise <P>3 c Mixed fresh greens, such as <P>-spinach, parsley, -watercress, or Fresh dill, washed and -patted dry 1/4 c Chopped green onion <P>1 Clove Garlic, minced <P>1 c Sour Cream or yogurt <P>1 ds Hot pepper sauce <P>Mixed fresh vegetables, such as radishes, green onions, celery or turnip sticks, boiled and chilled small new potatoes, blanched carrots, cauliflower and broccoli pieces. Combine mayonnaise, mixed greens, onion and garlic in food processor or blender. Puree until smooth. Spoon into mixing bowl. Stir in sour cream and blend well. Season with hot pepper sauce. Chill overnight. Serve with vegetables. Makes 2 1/2 cups. SOURCE: *Oneida Daily Dispatch POSTED BY: Jim Bodle 3/93 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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