Food tips

When you are travelling, you should have a quick think about where your food has come from. When/if it is locally produced, your food is likely to be tastier, better for the local economy and fresher.

Buy Local Food : Take a child shopping with you, pick up one of the offending products and say quite loudly "Well we’re not buying that, think of the energy it’s used up just getting here!"

Fresh Fruit a La Grand Marnier Recipe

	Category	Fruit Recipes
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Ingredients And Procedures

1 ea Banana; peeled and sliced

1/4 ea To 1/2 cup lemon juice

1/4 ea To 1/2 cup sifted conf sugar

1/2 c Fresh pineapple chunks; drai

1 ea Apple; cut in wedges

1/2 pt Strawberries; hulled

1 ea Peach; washed and sliced

4 T Walnut pieces

1 ea Orange; peeled and sectioned

1 ea Pear; washed and sliced

1 c Red raspberries

1/2 c Plus 1 T Grand Marnier

1/2 c Heavy cream

1 t Sugar

1 t Orange rind; grated

Grate orange rind before peeling orange. Prepare in 4 large "on the rocks" glasses with straight sides. Divide and layer the banana slices in the bottom of each glass. Sprinkle generously with lemon juice, then sprinkle lightly with confectioner's sugar. Arrange the remaining fruit and nuts in layers on bananas, sprinkling each layer with lemon juice and confectioner's sugar. Pour Grand Marnier, 2 tablespoons per glass, over the fruit. Cover and chill overnight to blend flavors. When ready to serve, whip the cream to stiff peaks. Add the sugar and 1 tablespoon Grand Marnier and beat to mix thoroughly. Fold in the orange rind. Mound on chilled fruit. From "Cooking Yankee with a French Accent" by Monique a Belisle. Posted by Garlic.Queen on GEnie Formatted for you in MM by: Rita Taule BTVC62A

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<h1>Fresh Fruit a La Grand Marnier</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 ea Banana; peeled and sliced <P>1/4 ea To 1/2 cup lemon juice <P>1/4 ea To 1/2 cup sifted conf sugar <P>1/2 c Fresh pineapple chunks; drai <P>1 ea Apple; cut in wedges <P>1/2 pt Strawberries; hulled <P>1 ea Peach; washed and sliced <P>4 T Walnut pieces <P>1 ea Orange; peeled and sectioned <P>1 ea Pear; washed and sliced <P>1 c Red raspberries <P>1/2 c Plus 1 T Grand Marnier <P>1/2 c Heavy cream <P>1 t Sugar <P>1 t Orange rind; grated <P>Grate orange rind before peeling orange. Prepare in 4 large "on the rocks" glasses with straight sides. Divide and layer the banana slices in the bottom of each glass. Sprinkle generously with lemon juice, then sprinkle lightly with confectioner's sugar. Arrange the remaining fruit and nuts in layers on bananas, sprinkling each layer with lemon juice and confectioner's sugar. Pour Grand Marnier, 2 tablespoons per glass, over the fruit. Cover and chill overnight to blend flavors. When ready to serve, whip the cream to stiff peaks. Add the sugar and 1 tablespoon Grand Marnier and beat to mix thoroughly. Fold in the orange rind. Mound on chilled fruit. From "Cooking Yankee with a French Accent" by Monique a Belisle. Posted by Garlic.Queen on GEnie Formatted for you in MM by: Rita Taule BTVC62A <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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