Food tips

Buy Local Food : If you were to turn back the clock 100 years, what would gardeners in your area be growing? Try regional heirloom varieties of garden standbys such as beans, squash, tomatoes and melons, which were selected for their flavors and reliability in the days when personal survival often depended upon a garden’s success. Appalachian “greasy” beans or creamy New England-bred butternut squash can help open the door to great flavors from the past.

Kitchen Tip : Make sure stovetop electric coils work properly. A worn-out element is a real power drain.

Have a Local Food Party : Instead of counting time or distance, simply enjoy the pleasures of local food by organizing a potluck meal in which everything must be local. Keep your fingers crossed that someone will splurge on handmade goat cheese, and don’t forget some local wine, beer or juice. If you’re organizing a big catered event, the Society for Nutrition Education has a downloadable brochure to help you line up local food resources.

Kitchen safety

If you've consumed alcohol, don't be tempted to cook with a chip pan.
Don't put anything metallic inside the microwave.

Favorite Chili Recipe

	Category	Bean Recipes
	Views	42
	Ratings	0

Ingredients And Procedures

1/2 lb Beans, pinto or kidney *

2 lb Tomatoes

2 lb Beef chuck; coarsely ground

-(browned) 2 md Onionl coarsely chopped

1 Bell pepper, green;

-coarsely chopped 2 Garlic clove; crushed

2 tb Chili powder

1 ts Pepper

1 ts Cumin

Salt; to taste * For baked beans and chili with beans, it will be necessary to simmer the dry beans in three times their volume of unsalted water for 30 minutes in a saucepan. Allow to stand, covered, for an hour and a half or until softened; drain and add remaining ingredients. Parboil dry beans until soft; drain well. Put all ingredients in crock pot in order listed. Stir once. Cover and cook on LOW for 10 to 12 hours. (HIGH: 5 to 6 hours.)

NOTE: When using canned beans (two 1-pound cans), drain liquid. Source: [Rival Crock-Pot Recipe Book]

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<h1>Favorite Chili</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1/2 lb Beans, pinto or kidney * <P>2 lb Tomatoes <P>2 lb Beef chuck; coarsely ground <P>-(browned) 2 md Onionl coarsely chopped <P>1 Bell pepper, green; <P>-coarsely chopped 2 Garlic clove; crushed <P>2 tb Chili powder <P>1 ts Pepper <P>1 ts Cumin <P>Salt; to taste * For baked beans and chili with beans, it will be necessary to simmer the dry beans in three times their volume of unsalted water for 30 minutes in a saucepan. Allow to stand, covered, for an hour and a half or until softened; drain and add remaining ingredients. Parboil dry beans until soft; drain well. Put all ingredients in crock pot in order listed. Stir once. Cover and cook on LOW for 10 to 12 hours. (HIGH: 5 to 6 hours.) <P>NOTE: When using canned beans (two 1-pound cans), drain liquid. Source: [Rival Crock-Pot Recipe Book] <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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