Cooking advice

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.

Microwave Tip : Microwave ovens use around 50 percent less energy than conventional ovens; they're most efficient for small portions or defrosting. For large meals, stovetop cooking is usually more efficient

Kitchen Tip : Use a covered kettle or pan to boil water; it's faster and it uses less energy.

Safety in the kitchen

Make sure your ventilation is working properly and not blocked up, especially if you have a gas cooker.
Keep the oven, hob and grill clean. A build-up of fat and bits of food can start a fire.

Cornmeal Bread Recipe

	Category	Bread Recipes
	Views	99
	Ratings	0

Ingredients And Procedures

--------------------------------MEDIUM LOAF-------------------------------- 1 c Water

1/4 c Vegetable Oil

1 Egg

2 tb Sugar

1 ts Salt

1 c Yellow Cornmeal

2 c Bread flour

1 1/2 ts Yeast

This loaf rises very high and is suprisingly good. We have tried other breadmaker cornmeal breads but none have equaled this one. Gaye (from Donna German CB I)

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