Food tips

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.

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.

Farfallette Dolci (Fried Bow Wings Or Bow Kno Recipe

	Category	Baking Recipes
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Ingredients And Procedures

6 Eggs

3 tb Granulated sugar

1/4 ts Salt

1/2 ts Orange flavoring

1 ts Almond flavoring

3 c Flour

2 tb Butter; - softened

Oil; for frying 1/2 c Confectioner's sugar

Variation: 6 c Flour

2 tb Baking powder

1/4 c Sugar

1 ts Salt

1/2 c Lard; softened

6 Eggs

Oil; for frying 1 c Confectioner's sugar

Beat eggs, sugar, salt and flavorings; place flour on board, cut in butter; add eggs and knead until s smooth ball; if dough is too soft, gradually add a little flour; divide dough into 4 pieces and roll each piece to 1/4 inch thickness on a floured board; cut with pastry cutter into strips 6 inches long and 1 inch wide; tie into a loose knot and deep fry until golden brown; drain and sprinkle with confectioner's sugar. Variation: Combine dry ingredients and mix well; cut in lard and add eggs, one at a time, mixing well after each addition; knead as above; cut into strips, tie into a knot, fry and drain on paper towels; cool and sprinkle with confectioner's sugar. Chuck Ozburn -----

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<h1>Farfallette Dolci (Fried Bow Wings Or Bow Kno</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>6 Eggs <P>3 tb Granulated sugar <P>1/4 ts Salt <P>1/2 ts Orange flavoring <P>1 ts Almond flavoring <P>3 c Flour <P>2 tb Butter; - softened <P>Oil; for frying 1/2 c Confectioner's sugar <P>Variation: 6 c Flour <P>2 tb Baking powder <P>1/4 c Sugar <P>1 ts Salt <P>1/2 c Lard; softened <P>6 Eggs <P>Oil; for frying 1 c Confectioner's sugar <P>Beat eggs, sugar, salt and flavorings; place flour on board, cut in butter; add eggs and knead until s smooth ball; if dough is too soft, gradually add a little flour; divide dough into 4 pieces and roll each piece to 1/4 inch thickness on a floured board; cut with pastry cutter into strips 6 inches long and 1 inch wide; tie into a loose knot and deep fry until golden brown; drain and sprinkle with confectioner's sugar. Variation: Combine dry ingredients and mix well; cut in lard and add eggs, one at a time, mixing well after each addition; knead as above; cut into strips, tie into a knot, fry and drain on paper towels; cool and sprinkle with confectioner's sugar. Chuck Ozburn ----- <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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