General cooking tips

Kitchen Tip : Match the size of the pan to the heating element; more heat will get to the pan and less will be lost to the surrounding air or found by the pan handle! A 6-inch pan on an 8-inch burner will waste over 40 percent of the energy.

Buy Local Food : See if you can find out where your food has gone before it gets to your plate. You may be suprised by the results. Often it will make financial sense for companies to transport food enourmous distances by planes, boats and lorries. This dosn't take the environmental cost into account (which of course is likely to lead to greatly increased economic costs in the long term).

Forfar Bridies (Irish) Recipe

	Category	Lamb Recipes
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	Ratings	0

Ingredients And Procedures

12 oz Lean ground lamb or

-ground beef 1 md Onion, chopped

3/4 ts Worcestershire sauce

Salt, freshly ground pepper 2 tb Beef broth or stock

Pastry for double-crust pie 1 Egg white, frothed lightly

-with a fork 1. Cook meat until it is no longer pink; drain thoroughly and add onion,

Worcestershire sauce, salt, pepper and just enough stock or broth to moisten the mixture. 2. Heat oven to 350 degrees. Roll pastry on a floured board to a 1/8-inch

thickness. Cut into rounds; depending on preference, they can be from 3 to 6 inches in diameter.

3. Spoon filling onto the bottom half of each circle; fold over and crimp

edges tightly. Brush lightly with egg white and cut three slashes in top of each. 4. Place on flat baking sheet. Bake until golden, 30 to 35 minutes. Serve

hot Posted By japlady@nwu.edu (Rebecca Radnor) On rec.food.recipes or rec.food.cooking

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<h1>Forfar Bridies (Irish)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>12 oz Lean ground lamb or <P>-ground beef 1 md Onion, chopped <P>3/4 ts Worcestershire sauce <P>Salt, freshly ground pepper 2 tb Beef broth or stock <P>Pastry for double-crust pie 1 Egg white, frothed lightly <P>-with a fork 1. Cook meat until it is no longer pink; drain thoroughly and add onion, <P>Worcestershire sauce, salt, pepper and just enough stock or broth to moisten the mixture. 2. Heat oven to 350 degrees. Roll pastry on a floured board to a 1/8-inch <P>thickness. Cut into rounds; depending on preference, they can be from 3 to 6 inches in diameter. <P>3. Spoon filling onto the bottom half of each circle; fold over and crimp <P>edges tightly. Brush lightly with egg white and cut three slashes in top of each. 4. Place on flat baking sheet. Bake until golden, 30 to 35 minutes. Serve <P>hot Posted By japlady@nwu.edu (Rebecca Radnor) On rec.food.recipes or rec.food.cooking <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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