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.

Harvest Apple Dressing Recipe

	Category	Chicken Recipes
	Views	63
	Ratings	0

Ingredients And Procedures

---------------------------------CORN BREAD--------------------------------- 3/4 c Enriched Corn Meal

-- (Aunt Jemima or Quaker) 1/4 c All-purpose flour

1 tb Sugar

2 ts Baking powder

1/4 ts Salt

1 Egg

1/2 c Milk

1/4 c Margarine or butter; melted

---------------------------HARVEST APPLE DRESSING--------------------------- 3 c Soft bread cubes

1/2 lb Bulk pork sausage

-- cooked and drained 1 c Chopped apple

1/2 ts Sage, crushed

1/8 ts Pepper

1/2 c Chopped onion

1/4 c Margarine or butter

1 ts Chicken bouillon granules

1 1/4 c Warm water

1 Egg

CORN BREAD: Heat oven to 425 F. Grease 8x4-inch loaf pan. Combine 3/4 cup Aunt Jemima or Quaker Enriched Corn Meal, 1/4 cup all-purpose flour, 1 tablespoon sugar, 2 teaspoons baking powder and 1/4 teaspoon salt. Combine egg, 1/2 cup milk, and 1/4 cup melted margarine or butter. Add to corn mixture; mix just until dry ingredients are moistened. Pour into prepared pan. Bake about 30 minutes or until golden brown. Cool on wire rack. DRESSING: Heat oven to 350 F. In large bowl, crumble Corn Bread. Add bread cubes, sausage, apple, sage and pepper; mix well. Cook onion in margarine until tender; add to corn bread mixture. Stir bouillon granules into warm water; add to corn bread mixture. Stir in egg. (For moister dressing, stir in additional water.) Spoon into 2-qt. casserole. Cover;* bake 45 minutes or until heated through. Serve with chicken, turkey, ham or pork. SIXTEEN 1/2 CUP SERVINGS *NOTE: At this point, dressing may be refrigerated several hours or overnight. Increase baking time to about 1 hour. NUTRITIONAL ANALYSIS per serving: * calories 149 * carbohydrates 13 g * protein 4 g * fat 9 g * calcium 51 mg * sodium 300 mg * cholesterol 40 mg * dietary fiber 1 g Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias

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<h1>Harvest Apple Dressing</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>---------------------------------CORN BREAD--------------------------------- 3/4 c Enriched Corn Meal <P>-- (Aunt Jemima or Quaker) 1/4 c All-purpose flour <P>1 tb Sugar <P>2 ts Baking powder <P>1/4 ts Salt <P>1 Egg <P>1/2 c Milk <P>1/4 c Margarine or butter; melted <P>---------------------------HARVEST APPLE DRESSING--------------------------- 3 c Soft bread cubes <P>1/2 lb Bulk pork sausage <P>-- cooked and drained 1 c Chopped apple <P>1/2 ts Sage, crushed <P>1/8 ts Pepper <P>1/2 c Chopped onion <P>1/4 c Margarine or butter <P>1 ts Chicken bouillon granules <P>1 1/4 c Warm water <P>1 Egg <P>CORN BREAD: Heat oven to 425 F. Grease 8x4-inch loaf pan. Combine 3/4 cup Aunt Jemima or Quaker Enriched Corn Meal, 1/4 cup all-purpose flour, 1 tablespoon sugar, 2 teaspoons baking powder and 1/4 teaspoon salt. Combine egg, 1/2 cup milk, and 1/4 cup melted margarine or butter. Add to corn mixture; mix just until dry ingredients are moistened. Pour into prepared pan. Bake about 30 minutes or until golden brown. Cool on wire rack. DRESSING: Heat oven to 350 F. In large bowl, crumble Corn Bread. Add bread cubes, sausage, apple, sage and pepper; mix well. Cook onion in margarine until tender; add to corn bread mixture. Stir bouillon granules into warm water; add to corn bread mixture. Stir in egg. (For moister dressing, stir in additional water.) Spoon into 2-qt. casserole. Cover;* bake 45 minutes or until heated through. Serve with chicken, turkey, ham or pork. SIXTEEN 1/2 CUP SERVINGS *NOTE: At this point, dressing may be refrigerated several hours or overnight. Increase baking time to about 1 hour. NUTRITIONAL ANALYSIS per serving: * calories 149 * carbohydrates 13 g * protein 4 g * fat 9 g * calcium 51 mg * sodium 300 mg * cholesterol 40 mg * dietary fiber 1 g Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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