General tips

Oven Tips : Switch your oven off a few minutes before your food is ready - it will stay hot enough to finish cooking the food.

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.

When you are travelling, you should have a quick think about where your food has come from. When/if it is locally produced, your food is likely to be tastier, better for the local economy and fresher.

Ranchera Sauce Recipe

	Category	Mexican Recipes
	Views	31
	Ratings	0

Ingredients And Procedures

1 tb Lard; or salad oil

1 Cl Garlic; pureed

1 qt Water

Ranchera roux 1 c Tomato paste

3 tb Lard; or salad oil

2 3/4 tb Chicken base

3 tb Flour; all purpose

1/4 tb Salt

1 tb Garlic powder

1 tb Cumin

1/2 Brown onion

1 pn Marjoram; ground

1 Bell pepper chopped

1 pn Basil

2 Celery chopped

1 pn Bay leaf; ground

1. HEAT THE LARD IN A STOCK POT, ADD THE GARLIC AND SAUTE OVER MEDIUM HEAT

UNTIL LIGHT BROWN (ABOUT 5 MIN.). ADD THE WATER. 2. ADD THE TOMATO PASTE, CHICKEN BASE, SALT AND SPICES, STIRRING UNTIL THE TOMATO PASTE IS COMPLETELY DISSOLVED. BRING TO A BOIL AND SIMMER ON LOW ABOUT 20 MIN. RANCHERA ROUX: WHEN THE SAUCE HAS ALMOST FINISHED SIMMERING, MELT THE LARD IN A SAUCEPAN AND ADD THE FLOUR, STIRRING CONSTANTLY OVER MED. HEAT UNTIL THE MIXTURE IS LIGHT BROWN (ABOUT 5 MIN.) WHEN THE SAUCE HAS FINISHED SIMMERING, SLOWLY ADD THE ROUX TO THE SAUCE, WHIPPING CONSTANTLY TO DISSOLVE THE ROUX INTO THE SAUCE WITHOUT LUMPING. aDD THE VEGETABLES AND RETURN THE SAUCE TO A BOIL. SIMMER 20 MIN. OVER LOW HEAT. GOOD ON THE RICE AND OTHER MEXICAN DISHES.

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<h1>Ranchera Sauce</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 tb Lard; or salad oil <P>1 Cl Garlic; pureed <P>1 qt Water <P>Ranchera roux 1 c Tomato paste <P>3 tb Lard; or salad oil <P>2 3/4 tb Chicken base <P>3 tb Flour; all purpose <P>1/4 tb Salt <P>1 tb Garlic powder <P>1 tb Cumin <P>1/2 Brown onion <P>1 pn Marjoram; ground <P>1 Bell pepper chopped <P>1 pn Basil <P>2 Celery chopped <P>1 pn Bay leaf; ground <P>1. HEAT THE LARD IN A STOCK POT, ADD THE GARLIC AND SAUTE OVER MEDIUM HEAT <P>UNTIL LIGHT BROWN (ABOUT 5 MIN.). ADD THE WATER. 2. ADD THE TOMATO PASTE, CHICKEN BASE, SALT AND SPICES, STIRRING UNTIL THE TOMATO PASTE IS COMPLETELY DISSOLVED. BRING TO A BOIL AND SIMMER ON LOW ABOUT 20 MIN. RANCHERA ROUX: WHEN THE SAUCE HAS ALMOST FINISHED SIMMERING, MELT THE LARD IN A SAUCEPAN AND ADD THE FLOUR, STIRRING CONSTANTLY OVER MED. HEAT UNTIL THE MIXTURE IS LIGHT BROWN (ABOUT 5 MIN.) WHEN THE SAUCE HAS FINISHED SIMMERING, SLOWLY ADD THE ROUX TO THE SAUCE, WHIPPING CONSTANTLY TO DISSOLVE THE ROUX INTO THE SAUCE WITHOUT LUMPING. aDD THE VEGETABLES AND RETURN THE SAUCE TO A BOIL. SIMMER 20 MIN. OVER LOW HEAT. GOOD ON THE RICE AND OTHER MEXICAN DISHES. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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