Cooking advice

Oven Tips : Use glass or ceramic pans in ovens. You can turn down the temperature about 25° and foods will cook just as quickly.

Buy Local Food : If you were to turn back the clock 100 years, what would gardeners in your area be growing? Try regional heirloom varieties of garden standbys such as beans, squash, tomatoes and melons, which were selected for their flavors and reliability in the days when personal survival often depended upon a garden’s success. Appalachian “greasy” beans or creamy New England-bred butternut squash can help open the door to great flavors from the past.

Buffalo & Beans Recipe

	Category	Bean Recipes
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Ingredients And Procedures

1/4 c Vegetable oil

1 Green pepper, chopped

1 Red pepper, chopped

2 c Mushrooms, sliced

4 md Onions, sliced

1 1/2 lb Lean beef, ground

1 1/2 lb Buffalo meat, ground

28 oz Kidney beans (2 cans)

28 oz Tomatoes crushed or stewed

2 Cloves garlic, crushed

1/4 c Chili powder

Spices & herbs to taste Saute vegetables in oil. Add meat and cook until no longer pink. Add beans, tomatoes and spices/herbs. (Suggested oregano, cumin, basil, cayenne.) Simmer uncovered until liquid begins to evaporate and chili thickens. Skim excess fat if necessary. Continue to simmer covered for several hours to allow flavours to blend. Serves 8-12. One cup serving 3 protein choices, 1 starch, 1 fat Source: Canadian Diabetes Association Cook-Off fund-raiser recipe Stampede Week July 14, 1990 Calgary, Alberta Shared but not tested by Elizabeth Rodier 6/93

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<h1>Buffalo & Beans</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1/4 c Vegetable oil <P>1 Green pepper, chopped <P>1 Red pepper, chopped <P>2 c Mushrooms, sliced <P>4 md Onions, sliced <P>1 1/2 lb Lean beef, ground <P>1 1/2 lb Buffalo meat, ground <P>28 oz Kidney beans (2 cans) <P>28 oz Tomatoes crushed or stewed <P>2 Cloves garlic, crushed <P>1/4 c Chili powder <P>Spices & herbs to taste Saute vegetables in oil. Add meat and cook until no longer pink. Add beans, tomatoes and spices/herbs. (Suggested oregano, cumin, basil, cayenne.) Simmer uncovered until liquid begins to evaporate and chili thickens. Skim excess fat if necessary. Continue to simmer covered for several hours to allow flavours to blend. Serves 8-12. One cup serving 3 protein choices, 1 starch, 1 fat Source: Canadian Diabetes Association Cook-Off fund-raiser recipe Stampede Week July 14, 1990 Calgary, Alberta Shared but not tested by Elizabeth Rodier 6/93 <P><BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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