Food and cooking tips

Buy Seasonal Food : If you're eating foods out of season, it's likely that they have come a long way - try to eat food that is both locally produced and can be found at that time of year, locally!

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.

Buy Fairtrade Food : The FAIRTRADE Mark is an independent consumer label which appears on products as an independent guarantee that disadvantaged producers in the developing world are getting a better deal.

For a product to display the FAIRTRADE Mark it must meet international Fairtrade standards. These standards are set by the international certification body Fairtrade Labelling Organisations International (FLO).

Producer organisations that supply Fairtrade products are inspected and certified by FLO. They receive a minimum price that covers the cost of sustainable production and an extra premium that is invested in social or economic development projects.

Find out which fair trade products are available at which supermarkets
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Cook safely

Never leave your cooking unattended. Even if the phone or doorbell rings. Remember - fires start when your attention stops.
If a deep fat frying pan catches fire don't move it (it could give you terrible burns).

FONDUE Recipe

	Category	Appetizer Recipes
	Views	159
	Ratings	0

Ingredients And Procedures

Ingredients
1	each	envelope lipton onion soup
2	cup	tomato juice
4	teaspoon	lemon juice
1	pound	american cheese shredded
1		bread, fresh cut into bit sized pieces

Directions:
In medium saucepan, combine onion soup, tomato juice, and lemon juice. Heat slowly. When juice begins to simmer, add small portions of cheese and stir constantly until melted. Continue to add cheese gradually, stirring constantly, making sure each addition is melted. Remove to fondue pot or chafing dish or heated casserole. Spear cubes of bread, then dip and stir in fondue.

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<h1>FONDUE</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD colSpan=3><B>Ingredients</B></TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>each</TD><TD class=ingredient>envelope lipton onion soup</TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>cup</TD><TD class=ingredient>tomato juice</TD><TD></TD></TR><TR><TD class=ingredient>4</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>lemon juice</TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>pound</TD><TD class=ingredient>american cheese shredded</TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient></TD><TD class=ingredient>bread, fresh cut into bit sized pieces</TD><TD></TD></TR><TR><TD></TD><TD></TD><TD></TD><TD></TD></TR><TR><TD colSpan=4><BR><B>Directions:</B><BR><BR></TD></TR><TR><TD colSpan=4>In medium saucepan, combine onion soup, tomato juice, and lemon juice. Heat<BR>slowly. When juice begins to simmer, add small portions of cheese and stir<BR>constantly until melted. Continue to add cheese gradually, stirring<BR>constantly, making sure each addition is melted. Remove to fondue pot or<BR>chafing dish or heated casserole. Spear cubes of bread, then dip and stir<BR>in fondue.<BR><BR><BR><BR></TD></TR></TBODY></TABLE>     <p>
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