Cooking tips

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 Local Food : Check out farmers markets, roadside farm stands and tailgate markets (where parking lots are temporarily transformed into areas of commerce), and don’t be afraid to ask questions about where the food is grown.

Oven Tips : Close the oven door gently - slamming forces out the hot air.

Pirates Pies (Festival) Recipe

	Category	Beef Recipes
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Ingredients And Procedures

----------------------------------FILLING---------------------------------- 1 lb Ground beef (round)

1 Garlic clove, chopped

1 c Onion, chopped

1/2 c Green bell pepper, chopped

1/3 c Celery, chopped

1/3 c Green onion, chopped

1 1/2 ts Salt

1 ts Black pepper

1 ds Red pepper

1 c Cooked rice

1/2 c Catsup

1 tb Parsley flakes

-----------------------------------DOUGH----------------------------------- 5 1/2 c Self-rising flour

2/3 c Shortening plus

2 tb Shortening

2 Eggs, beaten

1 3/4 c Milk

8 c Vegetable oil

FILLING: Combine beef, garlic, onion, bell pepper, celery, green onion, salt, black pepper, and red pepper. Cook until meat is thoroughly browned. Add rice, stirring until well-mixed with beef. Remove from heat, cool. Drain off excess fat. Add catsup and parsley. Mix well. DOUGH: Sift flour; cut shortening into flour. Mix egg and milk together. Add to shortening/flour mixture. Stir to form a dough. Form dough into a ball. Roll about 1/3 of the dough at a time on a lightly floured board. Cut dough in 5 1/2 inch diameter circles (or squares). Place two heaping tablespoonsful of filling on dough. Dampen edges of dough circles. Fold over meat. Crimp edges with a fork. Prick with a fork at the top. Deep fry at 350 degrees F. until golden brown. From: Louisiana Festivals Cookbook, Book 1, Contraband Days, Lake Charles Recipe: Janet L. Hoste Typing: J. White -----

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<h1>Pirates Pies (Festival)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>----------------------------------FILLING---------------------------------- 1 lb Ground beef (round) <P>1 Garlic clove, chopped <P>1 c Onion, chopped <P>1/2 c Green bell pepper, chopped <P>1/3 c Celery, chopped <P>1/3 c Green onion, chopped <P>1 1/2 ts Salt <P>1 ts Black pepper <P>1 ds Red pepper <P>1 c Cooked rice <P>1/2 c Catsup <P>1 tb Parsley flakes <P><P>-----------------------------------DOUGH----------------------------------- 5 1/2 c Self-rising flour <P>2/3 c Shortening plus <P>2 tb Shortening <P>2 Eggs, beaten <P>1 3/4 c Milk <P>8 c Vegetable oil <P>FILLING: Combine beef, garlic, onion, bell pepper, celery, green onion, salt, black pepper, and red pepper. Cook until meat is thoroughly browned. Add rice, stirring until well-mixed with beef. Remove from heat, cool. Drain off excess fat. Add catsup and parsley. Mix well. DOUGH: Sift flour; cut shortening into flour. Mix egg and milk together. Add to shortening/flour mixture. Stir to form a dough. Form dough into a ball. Roll about 1/3 of the dough at a time on a lightly floured board. Cut dough in 5 1/2 inch diameter circles (or squares). Place two heaping tablespoonsful of filling on dough. Dampen edges of dough circles. Fold over meat. Crimp edges with a fork. Prick with a fork at the top. Deep fry at 350 degrees F. until golden brown. From: Louisiana Festivals Cookbook, Book 1, Contraband Days, Lake Charles Recipe: Janet L. Hoste Typing: J. White ----- <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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