General kitchen advice

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.

Oven Tips : If you don't have one, consider buying a self-cleaning oven. They use less energy for normal cooking because of higher insulation levels. They also save on your rubber glove and cleanser purchases! However, if you use the self-cleaning feature more than once a month, you'll end up using more energy than you saved. When you clean the oven, do it right after cooking to take advantage of residual 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.

Ham, Cheese, and Herb Baguette Recipe

	Category	Cheese Recipes
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Ingredients And Procedures

1 1/2 tb Active dry yeast

1 1/2 c Warm water

1 tb Honey

4 c (approx.) unbleached white

-flour 1/2 ts Salt (optional)

4 tb Olive oil

1 1/2 c Cubed ham or pork

1/2 c Freshly grated Parmesan

-cheese 2 ts Chopped fresh rosemary OR 1

-tsp crumbled dried 2 ts Chopped fresh thyme OR 1 tsp

-crumbled dried 2 ts Chopped fresh sage OR 1 tsp

-crumbled dried ...This French style loaf can be made from start to finish in a little over an hour. It's a hearty loaf that is delicious sliced and lightly toasted and served with soups, stews, and salads... generous grinding of black pepper 1. Place the yeast in a large mixing bowl. Mix in the warm water and

honey and set aside in a warm spot for about 10 minutes, or until the yeast is dissolved and begins bubbling. (If the yeast does not bubble it is probably dead. Begin again, using fresh yeast.) Gradually sift the flour and salt into the yeast mixture, stirring constantly until the dough begins to pull away from the sides of the bowl. 2. Sprinkle some flour over a working surface and gently knead the dough

for several minutes. Cut the dough in half and roll out one half into a rectangle (like a rectangular pizza) about 14 inches by 10 inches. Brush the dough with 1 1/2 tablespoons of the olive oil. Scatter half the ham over the surface, pressing it gently into the dough.. Sprinkle half the cheese on top and scatter half the herbs and a generous grinding of fresh black pepper over the dough. Using your hands, gently roll the dough lengthwise, into the shape of a long cigar. Lightly seal the edges of the dough. Place in a well-greased French bread pan (or on a well-greased cookie sheet) and cover with a clean tea towel. 3. Preheat the oven to 450 degrees F.

4. Make the second loaf. Place the two loaves of bread in a dry warm spot

and let the sit, covered, for 15 minutes. 5. Just before baking, lightly brush the loaves with the remaining 1

tablespoon of olive oil. Place in the middle shelf of the hot oven and bake 20 to 25 minutes, or until the bread has a golden brown crust and sounds hollow when tapped on the bottom. Serves 8. Makes 2 loaves. From: LEFTOVERS by Kathy Gunst, Harper Perennial, New York. 1991. ISBN 0-06-096863-X Shared by: Karin Brewer, Cooking Echo, 5/93

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<h1>Ham, Cheese, and Herb Baguette</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 1/2 tb Active dry yeast <P>1 1/2 c Warm water <P>1 tb Honey <P>4 c (approx.) unbleached white <P>-flour 1/2 ts Salt (optional) <P>4 tb Olive oil <P>1 1/2 c Cubed ham or pork <P>1/2 c Freshly grated Parmesan <P>-cheese 2 ts Chopped fresh rosemary OR 1 <P>-tsp crumbled dried 2 ts Chopped fresh thyme OR 1 tsp <P>-crumbled dried 2 ts Chopped fresh sage OR 1 tsp <P>-crumbled dried ...This French style loaf can be made from start to finish in a little over an hour. It's a hearty loaf that is delicious sliced and lightly toasted and served with soups, stews, and salads... generous grinding of black pepper 1. Place the yeast in a large mixing bowl. Mix in the warm water and <P>honey and set aside in a warm spot for about 10 minutes, or until the yeast is dissolved and begins bubbling. (If the yeast does not bubble it is probably dead. Begin again, using fresh yeast.) Gradually sift the flour and salt into the yeast mixture, stirring constantly until the dough begins to pull away from the sides of the bowl. 2. Sprinkle some flour over a working surface and gently knead the dough <P>for several minutes. Cut the dough in half and roll out one half into a rectangle (like a rectangular pizza) about 14 inches by 10 inches. Brush the dough with 1 1/2 tablespoons of the olive oil. Scatter half the ham over the surface, pressing it gently into the dough.. Sprinkle half the cheese on top and scatter half the herbs and a generous grinding of fresh black pepper over the dough. Using your hands, gently roll the dough lengthwise, into the shape of a long cigar. Lightly seal the edges of the dough. Place in a well-greased French bread pan (or on a well-greased cookie sheet) and cover with a clean tea towel. 3. Preheat the oven to 450 degrees F. <P>4. Make the second loaf. Place the two loaves of bread in a dry warm spot <P>and let the sit, covered, for 15 minutes. 5. Just before baking, lightly brush the loaves with the remaining 1 <P>tablespoon of olive oil. Place in the middle shelf of the hot oven and bake 20 to 25 minutes, or until the bread has a golden brown crust and sounds hollow when tapped on the bottom. Serves 8. Makes 2 loaves. From: LEFTOVERS by Kathy Gunst, Harper Perennial, New York. 1991. ISBN 0-06-096863-X Shared by: Karin Brewer, Cooking Echo, 5/93 <P><BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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