General kitchen advice

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.

One of the best elements of travelling is sampling local delicacies, so please don't order a burger and chips when you are in India - not only is the meat likely to be of a poor quality (sometimes so poor that it will make you sick), but you are turning down some of the most wonderful food in the world - and possibly offending your hosts.

Special Cinnamon Rolls Recipe

	Category	Baking Recipes
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Ingredients And Procedures

2 pk Active dry yeast

1/2 c Warm water; 110 to 115 degre

8 c All-purpose flour

1 pk Instant vanilla pudding mix

2 c Warm milk; 110 to 115 degree

2 Eggs; lightly beaten

1/2 c Vegetable oil

2 ts Salt

1/4 c Butter; melted

Filling: 1 c Packed brown sugar

2 ts Ground cinnamon

1 c Raisins

1 c Walnuts; chopped

Glaze: 1 c Confectioner's sugar

1 tb Milk; 1-2 tablespoon

1/4 ts Vanilla extract

Recipe by: TASTE OF HOME - FEB/MARCH 1996 In a mixing bowl, dissolve yeast in water. Add next 7 ingredients; mix well (do not knead). Place in a greased bowl; turn once. Cover and let rise in a warm place until doubled, about 1 hour. Punch down. Turn onto a lightly floured board; divide in half. Roll each half into a 12x8" rectangle; brush with butter. Combine filling

ingredients; spread over dough. Roll up from long side; seal seam. Slice each roll into 12 rolls; place cut side down in two greased 13x9x2" baking pans. Cover and let rise until nearly doubled, 45 min. Bake at 350 degrees for 25-30 minutes or until golden brown. Combine glaze ingredients; drizzle over rolls. Cool in pans on wire racks. -----

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<h1>Special Cinnamon Rolls</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 pk Active dry yeast <P>1/2 c Warm water; 110 to 115 degre <P>8 c All-purpose flour <P>1 pk Instant vanilla pudding mix <P>2 c Warm milk; 110 to 115 degree <P>2 Eggs; lightly beaten <P>1/2 c Vegetable oil <P>2 ts Salt <P>1/4 c Butter; melted <P>Filling: 1 c Packed brown sugar <P>2 ts Ground cinnamon <P>1 c Raisins <P>1 c Walnuts; chopped <P>Glaze: 1 c Confectioner's sugar <P>1 tb Milk; 1-2 tablespoon <P>1/4 ts Vanilla extract <P>Recipe by: TASTE OF HOME - FEB/MARCH 1996 In a mixing bowl, dissolve yeast in water. Add next 7 ingredients; mix well (do not knead). Place in a greased bowl; turn once. Cover and let rise in a warm place until doubled, about 1 hour. Punch down. Turn onto a lightly floured board; divide in half. Roll each half into a 12x8" rectangle; brush with butter. Combine filling <P>ingredients; spread over dough. Roll up from long side; seal seam. Slice each roll into 12 rolls; place cut side down in two greased 13x9x2" baking pans. Cover and let rise until nearly doubled, 45 min. Bake at 350 degrees for 25-30 minutes or until golden brown. Combine glaze ingredients; drizzle over rolls. Cool in pans on wire racks. ----- <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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