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Buy Seasonal Food : If you're eating foods out of season, it's likely that they have come a long way - try to eat food that is both locally produced and can be found at that time of year, locally!

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.

Pretty Party Mousse Recipe

	Category	Dessert Recipes
	Views	52
	Ratings	0

Ingredients And Procedures

18 Vanilla wafers

20 California dried figs

-- stewed and cut up 1 c Evaporated milk

-OR- light cream 1 c Water

1/2 c Sugar

1/2 ts Instant coffee

1 ts Cinnamon

1 ts Vanilla

1 c Minced toasted walnut meats

2 c Heavy cream; whipped

1 qt Chocolate ice cream

Whole figs for garnishing Crumble vanilla wafers and cut the figs into saucepan. Add evaporated milk or cream, sugar, and instant coffee. Place over medium heat and stir constantly until cookies and figs are blended with the liquid. Chill until cold. Add cinnamon and vanilla. Meanwhile, mince walnut meats and place in moderate oven (350 F.) for about 10 minutes or until crisp. Whip cream, reserving one-fourth for garnishing. Place ice cream in mixing bowl, stir until somewhat softened. Quickly add fig cookie mixture, nuts and whipped cream. Combine thoroughly, working fast. Before ice cream melts turn it into a mold and place in freezing compartment of refrigerator. Freeze fast until firm. To serve, dip quickly into just-warm water, turn out on chilled serving plate, garnish with whipped cream that has been sweetened and flavored with vanilla. Surround with whole figs. Serves 10 to 12. Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias

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<h1>Pretty Party Mousse</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>18 Vanilla wafers <P>20 California dried figs <P>-- stewed and cut up 1 c Evaporated milk <P>-OR- light cream 1 c Water <P>1/2 c Sugar <P>1/2 ts Instant coffee <P>1 ts Cinnamon <P>1 ts Vanilla <P>1 c Minced toasted walnut meats <P>2 c Heavy cream; whipped <P>1 qt Chocolate ice cream <P>Whole figs for garnishing Crumble vanilla wafers and cut the figs into saucepan. Add evaporated milk or cream, sugar, and instant coffee. Place over medium heat and stir constantly until cookies and figs are blended with the liquid. Chill until cold. Add cinnamon and vanilla. Meanwhile, mince walnut meats and place in moderate oven (350 F.) for about 10 minutes or until crisp. Whip cream, reserving one-fourth for garnishing. Place ice cream in mixing bowl, stir until somewhat softened. Quickly add fig cookie mixture, nuts and whipped cream. Combine thoroughly, working fast. Before ice cream melts turn it into a mold and place in freezing compartment of refrigerator. Freeze fast until firm. To serve, dip quickly into just-warm water, turn out on chilled serving plate, garnish with whipped cream that has been sweetened and flavored with vanilla. Surround with whole figs. Serves 10 to 12. Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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