General tips

Buy Local Food : Cultivate an awareness of how far your food travels. When Rich Pirog, Food Systems Program Leader for the Leopold Center for Sustainable Agriculture at Iowa State University, tracked the miles traveled for 16 types of produce, he found that locally sourced fruits and vegetables such as apples, lettuce and tomatoes traveled an average of 56 miles, compared to 1,494 miles — nearly 27 times farther — for the same fruits and vegetables delivered through conventional retail channels. Things get stickier with combination foods, strawberry yogurt for example. Pirog came up with 2,216 miles by adding up the distance traveled for the yogurt’s milk, sugar and strawberries. That figure could be slashed by 90 percent if you buy plain yogurt and stir in some locally grown honey and fruit.

Microwave Tip : Use your microwave as often as possible in the summer. You'll be more comfortable and save on air conditioning costs.

Pina Colada Pie Recipe

	Category	Alcoholic Drink Recipes
	Views	238
	Ratings	0

Ingredients And Procedures

-----------------------------------CRUST----------------------------------- 7 oz Roasted Macadamia nuts

3/4 c Sweetened shredded Coconut

3 tb Brown Sugar

1 tb Unsalted Butter-melted

----------------------------------FILLING---------------------------------- 1 1/2 pt Pineapple sorbet, softened

1 c Sweetened cream of Coconut

4 ts Dark Rum

1/2 ts Imitation coconut Extract

3/4 c (packed) sweetened shredded

1/2 Large Pineapple thinly slice

Toasted sweeetened shredded Fresh Mint sprigs 2 pt Vanilla frozen yogurt, soft

CRUST: Preheat oven to 350 degrees F. Line a 10 inch glass pie dish with foil, overlapping sides. Finely chop the first 3 ingredients in a food processor. Add butter and blend until moist crumbs form. Press mixture onto bottom and up sides (but not rim) of prepared pie dish. Freeze 10 minutes. Bake crust until golden brown, about 15 minutes. Freeze for 20 minutes. FILLING: Spread sorbet in crust, smooth top. Place in Freezer. Boil cream of coconut in heavy small saucepan over med-high heat until reduced to 3/4 cup, stirring frequently, about 7 minutes. Pour into a large bowl, mix in rum and extract, then 3/4 cup coconut. Cool slightly. Add frozen yogurt to coconut mixture and fold until blended. Freeze until semifirm, stirring occasionally, about 1 hour. Spoon filling over sorbet in pie dish , mounding slightly.Cover and freeze overnight. (can be prepared 2 weeks ahead) Turn out pie onto platter. Peel off foil. Turn pie right side up. Arrange pineapple slices decoratively atop. Sprinkle with toasted coconut. Garnish with mint. Now make a pig of yourself and eat the whole thing!!!

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<h1>Pina Colada Pie</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>-----------------------------------CRUST----------------------------------- 7 oz Roasted Macadamia nuts <P>3/4 c Sweetened shredded Coconut <P>3 tb Brown Sugar <P>1 tb Unsalted Butter-melted <P>----------------------------------FILLING---------------------------------- 1 1/2 pt Pineapple sorbet, softened <P>1 c Sweetened cream of Coconut <P>4 ts Dark Rum <P>1/2 ts Imitation coconut Extract <P>3/4 c (packed) sweetened shredded <P>1/2 Large Pineapple thinly slice <P>Toasted sweeetened shredded Fresh Mint sprigs 2 pt Vanilla frozen yogurt, soft <P>CRUST: Preheat oven to 350 degrees F. Line a 10 inch glass pie dish with foil, overlapping sides. Finely chop the first 3 ingredients in a food processor. Add butter and blend until moist crumbs form. Press mixture onto bottom and up sides (but not rim) of prepared pie dish. Freeze 10 minutes. Bake crust until golden brown, about 15 minutes. Freeze for 20 minutes. FILLING: Spread sorbet in crust, smooth top. Place in Freezer. Boil cream of coconut in heavy small saucepan over med-high heat until reduced to 3/4 cup, stirring frequently, about 7 minutes. Pour into a large bowl, mix in rum and extract, then 3/4 cup coconut. Cool slightly. Add frozen yogurt to coconut mixture and fold until blended. Freeze until semifirm, stirring occasionally, about 1 hour. Spoon filling over sorbet in pie dish , mounding slightly.Cover and freeze overnight. (can be prepared 2 weeks ahead) Turn out pie onto platter. Peel off foil. Turn pie right side up. Arrange pineapple slices decoratively atop. Sprinkle with toasted coconut. Garnish with mint. Now make a pig of yourself and eat the whole thing!!! <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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