Food and cooking tips

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!

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.

Crispy Caterpillar Cocoons^ Recipe

	Category	Holiday Recipes
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Ingredients And Procedures

8 ounces Tube refrigerated crescent

Rolls 8 Brown & serve sausages

1 Squeeze bottle yellow

Mustard -----TOOLS----- Frying pan Metal tongs Paper towels Knife Cutting board Carrot peeler Cookie sheet

With an adult's help, preheat the oven according to directions on crescent roll package.

Prepare the sausages according to package directions. Use tongs to remove the cooked sausages from the frying pan and place them on paper towels. Allow them to cool fopr 10-15 minutes.

With an adult's help, carefully cut the sausages in half lengthwise. Then use the rounded tip of a carrot peeler to scoop out a long, shallow trough down the length of each half. Squeeze a thin line of mustard into each through.

Separate the cresent roll dough into its precut triangle pieces, and lay them flat on an ungreased cookie sheet. To form insect larve, take two sausage halves and, with their mustard sides touching, put them together to form a whole. Place a whole larve on a baking sheet and bake accoring to package instructions.

(Allow the little buggers to cool 15-20 minutes before chowing down on their tender torsos. Serves 4 goo gobblers.

From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0 Shared by Carolyn Shaw 10-95

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<h1>Crispy Caterpillar Cocoons^</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>8 ounces Tube refrigerated crescent <P>Rolls 8 Brown & serve sausages <P>1 Squeeze bottle yellow <P>Mustard -----TOOLS----- Frying pan Metal tongs Paper towels Knife Cutting board Carrot peeler Cookie sheet <P>With an adult's help, preheat the oven according to directions on crescent roll package. <P>Prepare the sausages according to package directions. Use tongs to remove the cooked sausages from the frying pan and place them on paper towels. Allow them to cool fopr 10-15 minutes. <P>With an adult's help, carefully cut the sausages in half lengthwise. Then use the rounded tip of a carrot peeler to scoop out a long, shallow trough down the length of each half. Squeeze a thin line of mustard into each through. <P>Separate the cresent roll dough into its precut triangle pieces, and lay them flat on an ungreased cookie sheet. To form insect larve, take two sausage halves and, with their mustard sides touching, put them together to form a whole. Place a whole larve on a baking sheet and bake accoring to package instructions. <P>(Allow the little buggers to cool 15-20 minutes before chowing down on their tender torsos. Serves 4 goo gobblers. <P>From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0 Shared by Carolyn Shaw 10-95 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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