General 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.

Oven Tips : Fan-forced ovens cost 35% less to run than a conventional electric oven.

Dinuguan (Blood Stew) Recipe

	Category	Stew Recipes
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Ingredients And Procedures

1 lb Pork, diced

2 tb Oil

2 Cloves garlic, minced

1 Onion, diced

1/4 lb Pork liver, diced

1/2 c Vinegar

2 tb Patis (fish sauce)

1 ts Salt

1/4 ts MSG (optional)

1 1/2 c Broth

1 c Frozen pigs blood

2 ts Sugar

3 Hot banana peppers

1/4 ts Oregano (optional)

1. Cover pork with water and simmer for 30 minutes. Remove from brot

dice. Save 1-1/2 cups of broth. 2. In a 2-quart stainless steel or porcelain saucepan, heat oil and s

garlic and onions for a few minutes. Add pork, liver, patis, salt and Saute for 5 minutes more. 3. Add vinegar and bring to a boil without stirring. Lower heat and

simmer uncovered until most of the liquid has evaporated. 4. Add broth. Simmer for 10 minutes. Stir in blood and sugar; cook

until thick, stirring occasionally to avoid curdling. 5. Add hot banana peppers and oregano and cook 5 minutes more. Serve

Preparation Time: 15 minutes Cooking Time: 50 minutes Serves 4 Recipes by Dennis Santiago, TWS bbs (1-310-676-0492), formatted by Man Rothstein (1/24/94)

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<h1>Dinuguan (Blood Stew)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 lb Pork, diced <P>2 tb Oil <P>2 Cloves garlic, minced <P>1 Onion, diced <P>1/4 lb Pork liver, diced <P>1/2 c Vinegar <P>2 tb Patis (fish sauce) <P>1 ts Salt <P>1/4 ts MSG (optional) <P>1 1/2 c Broth <P>1 c Frozen pigs blood <P>2 ts Sugar <P>3 Hot banana peppers <P>1/4 ts Oregano (optional) <P>1. Cover pork with water and simmer for 30 minutes. Remove from brot <P>dice. Save 1-1/2 cups of broth. 2. In a 2-quart stainless steel or porcelain saucepan, heat oil and s <P>garlic and onions for a few minutes. Add pork, liver, patis, salt and Saute for 5 minutes more. 3. Add vinegar and bring to a boil without stirring. Lower heat and <P>simmer uncovered until most of the liquid has evaporated. 4. Add broth. Simmer for 10 minutes. Stir in blood and sugar; cook <P>until thick, stirring occasionally to avoid curdling. 5. Add hot banana peppers and oregano and cook 5 minutes more. Serve <P>Preparation Time: 15 minutes Cooking Time: 50 minutes Serves 4 Recipes by Dennis Santiago, TWS bbs (1-310-676-0492), formatted by Man Rothstein (1/24/94) <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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