General cooking tips

Buy Local Food : It’s easy to take locally abundant foods for granted when they’re in season, but you can enjoy many locally produced foods out of season by stocking up. Storing big baskets of hazelnuts (in the Northwest) or pecans (in the Southeast) will come naturally if you start thinking like a squirrel. Look for foods that keep well, such as nuts, honey, winter squash and sweet potatoes and stock up.

Kitchen Tip : On electric stovetops, use flat-bottomed pans that make full contact with the element. A warped or rounded pan may be a conversation piece, but will waste most of the heat.

Buy Local Food : The most local food of all comes from your own garden. Plant a new garden, enlarge the one you already have, or extend your growing season by using row covers and cloches.

Gruibensalat (Crackling Salad) Recipe

	Category	Salad Recipes
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Ingredients And Procedures

1 kg Potatoes, boiled in their

-jackets and peeled (a Generous 2 lbs) 1 lg Onion, sliced

125 g Lard (1/2 cup plus 1 Tbsp)

100 g Cracklings (3 1/2 oz)

1/2 tb Pepper

1 tb (level) salt

A few Tbsp meat broth or -water This is an old-style recipe from grandma's more thrifty age, and is rarely found today. Slice the potatoes while still hot, and mix in the sliced onion. Add the liquid and seasoning. Meanwhile, heat the cracklings in the lard, and when very hot, pour over the potato salad, and lightly stir in. In olden times, this was eaten with a slice of rye bread. Today, one could serve it with something like an endive (escarole) salad. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92

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<h1>Gruibensalat (Crackling Salad)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 kg Potatoes, boiled in their <P>-jackets and peeled (a Generous 2 lbs) 1 lg Onion, sliced <P>125 g Lard (1/2 cup plus 1 Tbsp) <P>100 g Cracklings (3 1/2 oz) <P>1/2 tb Pepper <P>1 tb (level) salt <P>A few Tbsp meat broth or -water This is an old-style recipe from grandma's more thrifty age, and is rarely found today. Slice the potatoes while still hot, and mix in the sliced onion. Add the liquid and seasoning. Meanwhile, heat the cracklings in the lard, and when very hot, pour over the potato salad, and lightly stir in. In olden times, this was eaten with a slice of rye bread. Today, one could serve it with something like an endive (escarole) salad. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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