Food tips

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.

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.

Raised Sausage Meat and Egg Pie~ Recipe

	Category	Sausage Recipes
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Ingredients And Procedures

8 Ounces Frozen Puff Pastry

1 Pound Pork Sausage Meat

1 Small Onion -- Finely Chopped

1 Pinch Sage

2 Ounces Soft White Bread Crumbs

1 Egg -- Beaten

2 Eggs -- Hard-boiled

Grease an oblong loaf or cake tin. Roll out thawed pastry into a large oblong about the thickness of a penny. Cut off a piece of pastry to fit top of loaf and reserve. Use remainder to line base and sides of tin.

In a mixing bowl, combine sausagemeat, onion, sage and breadcrumbs. Bind with beaten egg, reserving a little for glazing pastry. Turn mixture into pastry-lined tin and press hard-boiled eggs down in the centre, covering them with sausagemeat.

Put on pastry lid. Trim corners and seal edges. Roll out trimmings and cut decorative "leaves". Make a small hole in centre of pie to allow steam to escape. Flute edges of pastry. Brush with reserved beaten egg, put pastry leaves in position, and brush these, too. Bake in a pre-heated, hot oven (425 F, gas mark 6) for 10 to 15 minutes until pastry has set. Then reduce heat to moderate (375F gas mark 4) and continue baking for a further 30 minutes. Serve hot with cooked vegetables, or serve cold with salad or pickles.

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<h1>Raised Sausage Meat and Egg Pie~</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>8 Ounces Frozen Puff Pastry <P>1 Pound Pork Sausage Meat <P>1 Small Onion -- Finely Chopped <P>1 Pinch Sage <P>2 Ounces Soft White Bread Crumbs <P>1 Egg -- Beaten <P>2 Eggs -- Hard-boiled <P><P>Grease an oblong loaf or cake tin. Roll out thawed pastry into a large oblong about the thickness of a penny. Cut off a piece of pastry to fit top of loaf and reserve. Use remainder to line base and sides of tin. <P>In a mixing bowl, combine sausagemeat, onion, sage and breadcrumbs. Bind with beaten egg, reserving a little for glazing pastry. Turn mixture into pastry-lined tin and press hard-boiled eggs down in the centre, covering them with sausagemeat. <P>Put on pastry lid. Trim corners and seal edges. Roll out trimmings and cut decorative "leaves". Make a small hole in centre of pie to allow steam to escape. Flute edges of pastry. Brush with reserved beaten egg, put pastry leaves in position, and brush these, too. Bake in a pre-heated, hot oven (425 F, gas mark 6) for 10 to 15 minutes until pastry has set. Then reduce heat to moderate (375F gas mark 4) and continue baking for a further 30 minutes. Serve hot with cooked vegetables, or serve cold with salad or pickles. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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