Cooking advice

Buy Local Food : As an ‘everything in moderation’ kind of guy, I’d find a strict local food diet fascinating but obsessive and intimidating, says Peter Marks, program coordinator for the Appalachian Sustainable Agriculture Project in Asheville, N.C. He suggests a more gradual approach: Every week or month, replace one food in your diet that’s provided by a big, faraway company with a locally grown food.

Microwave Tip : Microwave ovens use around 50 percent less energy than conventional ovens; they're most efficient for small portions or defrosting. For large meals, stovetop cooking is usually more efficient

Kitchen Tip : Use a covered kettle or pan to boil water; it's faster and it uses less energy.

Safety in the kitchen

Make sure your ventilation is working properly and not blocked up, especially if you have a gas cooker.
Keep the oven, hob and grill clean. A build-up of fat and bits of food can start a fire.

Possum Stuffing Recipe

	Category	Stuffing Recipes
	Views	183
	Ratings	0

Ingredients And Procedures

1 Onion, large, finely chopped

1 tb Fat

Possum liver (optional) 1 c Bread crumbs

1 ts Red peppers, chopped

Worcestershire sauce, dash 1 Egg, hardboiled, finely chop

Salt to taste Brown onion in hot fat, add finely chopped liver. Cook until tender. Add other ingredients plus enough water to moisten mixture. Mix, stuff possum and skewer or sew the opening shut. Suggestions: Some parboil the possum before roasting. Others remove the skin and fat. Try rubbing possum with a little sage before roasting. Sweet potatoes are absolute requirement to a Southerner.

Rate this recipe!

Post this recipe to your site