Cooking advice

Oven Tips : Check the seal on your oven door for wear. Even a small tear or gap can allow heat to wander away from your meal. A clean seal also provides better heat retention.

Oven Tips : Stagger pans and baking sheets on upper and lower racks to improve airflow, and don't cover racks with foil. Food cooks more quickly and efficiently when heat circulates freely.

Buy Local Food : ...but at the same time, figure out what makes sense. It is more energy efficient to raise lambs in New Zealand and ship them to the UK than to raise them in the UK, because New Zealand lamb farming is more energy efficient. It is also more energy efficient to buy produce raised in Spain, than produce that has to be grown in greenhouses in the UK. Baby steps require figuring out which things make sense and which don't.

Cranberry, Cornbread and Sausage Stuffing Recipe

	Category	Sausage Recipes
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Ingredients And Procedures

1 1/3 lb Italian sausage - hot

2 2/3 lb Italian sausage - sweet

1 c Butter - salted

1/2 c Olive oil

4 lg Onions; fine chop

16 Celery ribs; fine chop

8 Carrots; peel, fine chop

8 c Cranberries; coarse chop

3/4 c Maple syrup

3/4 c Rosemary - fresh, chopped

- or 1/4c dried rosemary 1/2 c Marmalade

24 c Cornbread - day old,crumbled

Cranberries may be fresh or frozen. Remove casings from italian sausages. 1. Cook italian sausage with salted butter and oil in two frying pans and

crumble as fine as possible with potato masher. Drain in sieve and catch drippings. Transfer drained crumbled sausage to large mixing bowl. 2. Saut? onions with reserved drippings until translucent. Drain in sieve

and catch drippings. Transfer trained onions to mixing bowl with sausage. 3. Saut? celery and carrots with reserved drippings until translucent.

Transfer celery and carrots with drippings to mixing bowl with sausage and onions. 4. Add cranberries, maple syrup, rosemary and marmalade, and mix very

well. Add crumbled cornbread and mix very well. You might need two big bowls. This stuffing can be baked inside a turkey, or in a separate pan.

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<h1>Cranberry, Cornbread and Sausage Stuffing</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 1/3 lb Italian sausage - hot <P>2 2/3 lb Italian sausage - sweet <P>1 c Butter - salted <P>1/2 c Olive oil <P>4 lg Onions; fine chop <P>16 Celery ribs; fine chop <P>8 Carrots; peel, fine chop <P>8 c Cranberries; coarse chop <P>3/4 c Maple syrup <P>3/4 c Rosemary - fresh, chopped <P>- or 1/4c dried rosemary 1/2 c Marmalade <P>24 c Cornbread - day old,crumbled <P>Cranberries may be fresh or frozen. Remove casings from italian sausages. 1. Cook italian sausage with salted butter and oil in two frying pans and <P>crumble as fine as possible with potato masher. Drain in sieve and catch drippings. Transfer drained crumbled sausage to large mixing bowl. 2. Saut? onions with reserved drippings until translucent. Drain in sieve <P>and catch drippings. Transfer trained onions to mixing bowl with sausage. 3. Saut? celery and carrots with reserved drippings until translucent. <P>Transfer celery and carrots with drippings to mixing bowl with sausage and onions. 4. Add cranberries, maple syrup, rosemary and marmalade, and mix very <P>well. Add crumbled cornbread and mix very well. You might need two big bowls. This stuffing can be baked inside a turkey, or in a separate pan. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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