Food and cooking 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 : See if you can find out where your food has gone before it gets to your plate. You may be suprised by the results. Often it will make financial sense for companies to transport food enourmous distances by planes, boats and lorries. This dosn't take the environmental cost into account (which of course is likely to lead to greatly increased economic costs in the long term).

Making your own lunch instead of buying from a sandwich shop saves on packaging, and could also save you approx £4 a day or £1,000 per year!

Chicken-And-Fruit Casserole Recipe

	Category	Casserole Recipes
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	Ratings	0

Ingredients And Procedures

4 1/2 lb Chicken parts

Salt 6 Peppercorns

1 Whole clove

1 1/2-in piece of cinnamon

1 tb Sugar

1/4 c Dry sherry

3 Garlic cloves; minced

1/4 c Vinegar

1 lg White onion; thinly sliced

2 md Tomatoes; peeled and sliced

1 sm Apple; peeled, cored and

- thickly sliced 1 sm Pear; peeled, cored and

- thickly sliced 2 Bay leaves

1/8 ts Thyme

1/8 ts Oregano

--------------------------------FOR GARNISH-------------------------------- 1/4 c Vegetable oil

1 Plantain; peeled and sliced

2 tb Capers; drained

15 Green olives, pitted

- halved SPRINKLE THE CHICKEN with salt. Grind the peppercorns, clove and cinnamon together in a spice mill and mix with the sugar, sherry, garlic, vinegar and 1 1/2 teaspoons salt. Spread 1/3 of the onion in the bottom of the crockpot; cover with 1/3 each of the tomatoes, chicken and fruit. Add the bay leaves and sprinkle with some of the seasonings and pour on half the vinegar-spice mixture. Repeat the layers, finishing up with a topping of onion, tomatoes and fruit. Cover and cook for about 1 hour, then uncover and cook for 30 minutes longer, or until the chicken is tender and some of the juices have been reduced. Discard bay leaves. FOR THE GARNISH: Heat the oil and fry the plantain slices until deep golden brown. Remove and drain. To serve, cover the top of the stew with the capers, olives and plantain.

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<h1>Chicken-And-Fruit Casserole</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>4 1/2 lb Chicken parts <P>Salt 6 Peppercorns <P>1 Whole clove <P>1 1/2-in piece of cinnamon <P>1 tb Sugar <P>1/4 c Dry sherry <P>3 Garlic cloves; minced <P>1/4 c Vinegar <P>1 lg White onion; thinly sliced <P>2 md Tomatoes; peeled and sliced <P>1 sm Apple; peeled, cored and <P>- thickly sliced 1 sm Pear; peeled, cored and <P>- thickly sliced 2 Bay leaves <P>1/8 ts Thyme <P>1/8 ts Oregano <P>--------------------------------FOR GARNISH-------------------------------- 1/4 c Vegetable oil <P>1 Plantain; peeled and sliced <P>2 tb Capers; drained <P>15 Green olives, pitted <P>- halved SPRINKLE THE CHICKEN with salt. Grind the peppercorns, clove and cinnamon together in a spice mill and mix with the sugar, sherry, garlic, vinegar and 1 1/2 teaspoons salt. Spread 1/3 of the onion in the bottom of the crockpot; cover with 1/3 each of the tomatoes, chicken and fruit. Add the bay leaves and sprinkle with some of the seasonings and pour on half the vinegar-spice mixture. Repeat the layers, finishing up with a topping of onion, tomatoes and fruit. Cover and cook for about 1 hour, then uncover and cook for 30 minutes longer, or until the chicken is tender and some of the juices have been reduced. Discard bay leaves. FOR THE GARNISH: Heat the oil and fry the plantain slices until deep golden brown. Remove and drain. To serve, cover the top of the stew with the capers, olives and plantain. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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