General cooking tips

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.

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).

Track down specials and buy in bulk. Buying in bulk means less trips, and can be a good way of reducing your food miles.

Cook safely

Dry food before putting it in a deep fat fryer (water can make the oil explode).

Don't overload sockets - one plug per socket is the rule, especially if the appliance takes a lot of power (like a kettle).
Don't run extension cables across the floor as they can become worn.
Is the electric kettle leaking? This can be dangerous.

Angel Biscuit Recipe

	Category	Baking Recipes
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Ingredients And Procedures

2 C Buttermilk

1 C Shortening

1 Pkg Dry Yeast

1/4 C Warm Water

4 Tbsp Sugar

5 C Flour

1 Tbsp Baking Powder

Melted Butter

Warm buttermilk and add shortening, stirring to melt, and cool. Add the yeast which has been softenend in 1/4 cup warm water. Add sugar. Sift together and add flour, salt, and baking powder. Stir to mix and cover with a damp cloth and an inverted plate. Chill overnight. At this point, the dough will keep about 5 dayse to be used as needed. The 6th & 7th days, use the dough as cobbler topping or for fried pies.

When ready t use dough, roll out 1/4" thick, cut in 1 1/2" rounds, brush each round with melted butter and stack two together. Place in greased pan, almost touching. Let rise 1 hour, then bake at 400? for 10 minutes or until done, depending on size of biscuits.

A good use for Angel Biscuit Dough on the 6th & 7th days is Fried Apple Pies.

Source: "Mountain Measures"-- Junior League of Charleston, WV ed. 1974

Typed for you by billspa@icancect.net

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<h1>Angel Biscuit</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>2 C Buttermilk <P>1 C Shortening <P>1 Pkg Dry Yeast <P>1/4 C Warm Water <P>4 Tbsp Sugar <P>5 C Flour <P>1 Tbsp Baking Powder <P>Melted Butter <P>Warm buttermilk and add shortening, stirring to melt, and cool. Add the yeast which has been softenend in 1/4 cup warm water. Add sugar. Sift together and add flour, salt, and baking powder. Stir to mix and cover with a damp cloth and an inverted plate. Chill overnight. At this point, the dough will keep about 5 dayse to be used as needed. The 6th & 7th days, use the dough as cobbler topping or for fried pies. <P>When ready t use dough, roll out 1/4" thick, cut in 1 1/2" rounds, brush each round with melted butter and stack two together. Place in greased pan, almost touching. Let rise 1 hour, then bake at 400? for 10 minutes or until done, depending on size of biscuits. <P>A good use for Angel Biscuit Dough on the 6th & 7th days is Fried Apple Pies. <P><P><P>Source: "Mountain Measures"-- Junior League of Charleston, WV ed. 1974 <P><P>Typed for you by billspa@icancect.net <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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