Cooking tips

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.

Oven Tips : If you don't have one, consider buying a self-cleaning oven. They use less energy for normal cooking because of higher insulation levels. They also save on your rubber glove and cleanser purchases! However, if you use the self-cleaning feature more than once a month, you'll end up using more energy than you saved. When you clean the oven, do it right after cooking to take advantage of residual heat.

Turkey Chili- 4 Recipe

	Category	Bean Recipes
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Ingredients And Procedures

--- -------BEV CHRISTENSEN MGBE35A------------------ Vegetable cooking spray 2 lb Raw ground turkey

2 md Green peppers, seeded and

- chopped 1 md Onion, chopped

1 md Jalapeno pepper, seeded and

- chopped 2 tb Minced garlic

1 tb Beef-flavored bouillon

- granules 3 c Water

2 1/2 c Cooked pinto beans

2 cn (28 oz) crushed tomatoes,

- un-drained 1 cn (6 oz) tomato paste

3 tb Chili powder

2 ts Ground cumin

2 Bay leaves

1/8 ts Salt

1/8 ts Pepper

1/2 c Chopped green onions

Coat a large Dutch oven with cooking spray, place over medium heat until hot. Add turkey, cook 5 minutes or until browned, stirring to crumble. Drain turkey in a colander. Wipe Dutch oven dry with a paper towel. Re-coat Dutch oven with cooking spray; place over medium heat until hot. Add green peppers, onion, jalapeno pepper and garlic; saute until tender. Add turkey to Dutch oven. Dissolve bouillon in water; add to Dutch oven with beans and next 7 ingredients. Cover and bring to a boil; reduce heat, and simmer 1 hour, stirring occasionally. Remove and discard bay leaves. Ladle hot chili into a large serving bowl; top with chopped green onions. Yield 12 cups. Source:Cooking Light. Bev in Orange 9/94

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<h1>Turkey Chili- 4</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>--- -------BEV CHRISTENSEN MGBE35A------------------ Vegetable cooking spray 2 lb Raw ground turkey <P>2 md Green peppers, seeded and <P>- chopped 1 md Onion, chopped <P>1 md Jalapeno pepper, seeded and <P>- chopped 2 tb Minced garlic <P>1 tb Beef-flavored bouillon <P>- granules 3 c Water <P>2 1/2 c Cooked pinto beans <P>2 cn (28 oz) crushed tomatoes, <P>- un-drained 1 cn (6 oz) tomato paste <P>3 tb Chili powder <P>2 ts Ground cumin <P>2 Bay leaves <P>1/8 ts Salt <P>1/8 ts Pepper <P>1/2 c Chopped green onions <P><P>Coat a large Dutch oven with cooking spray, place over medium heat until hot. Add turkey, cook 5 minutes or until browned, stirring to crumble. Drain turkey in a colander. Wipe Dutch oven dry with a paper towel. Re-coat Dutch oven with cooking spray; place over medium heat until hot. Add green peppers, onion, jalapeno pepper and garlic; saute until tender. Add turkey to Dutch oven. Dissolve bouillon in water; add to Dutch oven with beans and next 7 ingredients. Cover and bring to a boil; reduce heat, and simmer 1 hour, stirring occasionally. Remove and discard bay leaves. Ladle hot chili into a large serving bowl; top with chopped green onions. Yield 12 cups. Source:Cooking Light. Bev in Orange 9/94 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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