Cooking 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.


Oven Tips : Use glass or ceramic pans in ovens. You can turn down the temperature about 25° and foods will cook just as quickly.


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.


Cook safely

Keep the oven door shut.
If a deep fat frying pan catches fire never throw water over it, if you have a fire blanket, put it over the pan.











Crispy Caterpillar Cocoons^ Recipe
Crispy Caterpillar Cocoons^ Category Holiday Recipes 
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Ingredients And Procedures

8 ounces Tube refrigerated crescent

Rolls 8 Brown & serve sausages

1 Squeeze bottle yellow

Mustard -----TOOLS----- Frying pan Metal tongs Paper towels Knife Cutting board Carrot peeler Cookie sheet

With an adult's help, preheat the oven according to directions on crescent roll package.

Prepare the sausages according to package directions. Use tongs to remove the cooked sausages from the frying pan and place them on paper towels. Allow them to cool fopr 10-15 minutes.

With an adult's help, carefully cut the sausages in half lengthwise. Then use the rounded tip of a carrot peeler to scoop out a long, shallow trough down the length of each half. Squeeze a thin line of mustard into each through.

Separate the cresent roll dough into its precut triangle pieces, and lay them flat on an ungreased cookie sheet. To form insect larve, take two sausage halves and, with their mustard sides touching, put them together to form a whole. Place a whole larve on a baking sheet and bake accoring to package instructions.

(Allow the little buggers to cool 15-20 minutes before chowing down on their tender torsos. Serves 4 goo gobblers.

From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0 Shared by Carolyn Shaw 10-95

 
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