Food 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 : As an ‘everything in moderation’ kind of guy, I’d find a strict local food diet fascinating but obsessive and intimidating, says Peter Marks, program coordinator for the Appalachian Sustainable Agriculture Project in Asheville, N.C. He suggests a more gradual approach: Every week or month, replace one food in your diet that’s provided by a big, faraway company with a locally grown food.

Lamb Rib Chops Wih Quince Jelly Glaze Recipe

	Category	Jelly Recipes
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Ingredients And Procedures

-----QUINCE JELLY GLAZE----- 1 t Minced Garlic

1 tb Unsalted Butter

1/2 c Quince Jelly

1 tb Freshly Chopped Rosemary, or

1 t Dried Rosemary

1/4 ts Freshly Cracked Black Pepper

Salt to Taste -----BROILED LAMB CHOPS----- 8 Lamb Rib Chops, 1" thick

Quince Jelly Glaze: In small saucepan, saute garlic in butter over medium heat. Add jelly, rosemary, pepper and aslt. Mix well. Cook, stirring constantly, until jelly has just melted. Remove from heat and set aside. Broiled Lamb Chops: Preheat electric broiler. It is not necessary to preheat a gas broiler. Arrang chops on rack in broiler pan. Generously brush top side of each chop wtih half the glaze. Broil chops 3-4" from the heat for 6 minutes until browned. Turn chops over. Brush with remaining glaze. Broil for 4-5 minutes until done to your liking. Source: Victoria Magazine, March 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120

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<h1>Lamb Rib Chops Wih Quince Jelly Glaze</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>-----QUINCE JELLY GLAZE----- 1 t Minced Garlic <P>1 tb Unsalted Butter <P>1/2 c Quince Jelly <P>1 tb Freshly Chopped Rosemary, or <P>1 t Dried Rosemary <P>1/4 ts Freshly Cracked Black Pepper <P>Salt to Taste -----BROILED LAMB CHOPS----- 8 Lamb Rib Chops, 1" thick <P><P>Quince Jelly Glaze: In small saucepan, saute garlic in butter over medium heat. Add jelly, rosemary, pepper and aslt. Mix well. Cook, stirring constantly, until jelly has just melted. Remove from heat and set aside. Broiled Lamb Chops: Preheat electric broiler. It is not necessary to preheat a gas broiler. Arrang chops on rack in broiler pan. Generously brush top side of each chop wtih half the glaze. Broil chops 3-4" from the heat for 6 minutes until browned. Turn chops over. Brush with remaining glaze. Broil for 4-5 minutes until done to your liking. Source: Victoria Magazine, March 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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