General kitchen 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.

One of the best elements of travelling is sampling local delicacies, so please don't order a burger and chips when you are in India - not only is the meat likely to be of a poor quality (sometimes so poor that it will make you sick), but you are turning down some of the most wonderful food in the world - and possibly offending your hosts.

Italian Fig Cookies Recipe

	Category	Baking Recipes
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Ingredients And Procedures

Dough: 5 1/2 c All-purpose flour

1/2 c Granulated sugar

6 tb Double acting baking powder

1/4 ts Salt

2 tb Anisette liqueur

6 lg Eggs

2 ts Pure vanilla extract

1 lb Unsalted butter

Filling: 3 c Raisins

1 lb Dried figs

1/2 c Light brown sugar

1 c Walnuts

3/4 ts Ground cinnamon

2 ts Water

Recipe by: MGBE35A B Christensen Mix Flour, Sugar, Salt and Baking Powder in a large bowl. Cut in Butter until coarse meal. Make a well and add Eggs and vanilla, mixing with fingers or fork until mixture leaves side of bowl. Knead until smooth, set aside. Immerse dried Figs in hot water for about 5 minutes, drain, remove stem and chop. Chop or grind Figs and Walnuts. Add Cinnamon, Brown Sugar and Water. Cook over low heat until fruit is soft and filling has thickened. Set aside, cool. Roll dough thin, cut in " circles with cookie cutter. Put 1 Tablespoon of filling in center, fold and seal edges by moistening edge with a little water. Bake in 350F oven for 15 to 20 minutes or until golden brown. Contributed by Bev Christensen. Formatted by Olivia Liebermann. -----

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<h1>Italian Fig Cookies</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>Dough: 5 1/2 c All-purpose flour <P>1/2 c Granulated sugar <P>6 tb Double acting baking powder <P>1/4 ts Salt <P>2 tb Anisette liqueur <P>6 lg Eggs <P>2 ts Pure vanilla extract <P>1 lb Unsalted butter <P>Filling: 3 c Raisins <P>1 lb Dried figs <P>1/2 c Light brown sugar <P>1 c Walnuts <P>3/4 ts Ground cinnamon <P>2 ts Water <P>Recipe by: MGBE35A B Christensen Mix Flour, Sugar, Salt and Baking Powder in a large bowl. Cut in Butter until coarse meal. Make a well and add Eggs and vanilla, mixing with fingers or fork until mixture leaves side of bowl. Knead until smooth, set aside. Immerse dried Figs in hot water for about 5 minutes, drain, remove stem and chop. Chop or grind Figs and Walnuts. Add Cinnamon, Brown Sugar and Water. Cook over low heat until fruit is soft and filling has thickened. Set aside, cool. Roll dough thin, cut in " circles with cookie cutter. Put 1 Tablespoon of filling in center, fold and seal edges by moistening edge with a little water. Bake in 350F oven for 15 to 20 minutes or until golden brown. Contributed by Bev Christensen. Formatted by Olivia Liebermann. ----- <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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