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 Seasonal Food : Food in season is the best you can buy. Apples taste better when they haven't been flown half way around the world. And buying in season encourages local producers who, boosted by factors like the rise in farmers' markets, are building a more sustainable food industry.

Buy Local Food : Strawberries, blueberries and many other kinds of fruit often are available from farms that allow you to do the harvesting (or not, if you prefer to pay for the cost of picking). Many fruits are easy to freeze, and apples will keep all winter in a cool corner of the garage.

Corn Chowder(C) (Lacto) Recipe

	Category	Soup Recipes
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Ingredients And Procedures

2 tb Celery -- finely chopped

2 tb Onions -- finely chopped

2 tb Green bell peppers -- finely c

10 oz Frozen whole kernel corn

1 c Peeled -- diced potatoes

2 tb Chopped fresh parsley

1 c Water

1/4 ts Salt

1/8 ts Fresh ground black pepper

1/4 ts Paprika

2 tb Flour

2 c Evaporated skim milk

2 c 1% lowfat milk -- or skim milk

Altered from original recipe to reduce fat %. Add a mixed green salad, whole grain bread plus a fruit for a satisfying supper. . . Put celery, onion, and green pepper in a pan sprayed with Pam and saute for 2 minutes. Add corn, potatoes, water, salt, pepper and paprika. Bring to a boil; reduce heat to medium; and cook, covered, about 10 minutes or until potatoes are tender. Place 1/2 cup milk in a jar with tight fitting lid. Add flour and shake vigorously. add gradually to cooked vegetables and add remaining milk. Cook stirring constantly until mixture comes to a boil and thickens. Serve garnished with chopped fresh parsley. Nutrition (per serving): 274 calories Total Fat 2 g (7% of calories) Source: National Heart, Lung and Blood Institute : D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80?

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<h1>Corn Chowder(C) (Lacto)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>2 tb Celery -- finely chopped <P>2 tb Onions -- finely chopped <P>2 tb Green bell peppers -- finely c <P>10 oz Frozen whole kernel corn <P>1 c Peeled -- diced potatoes <P>2 tb Chopped fresh parsley <P>1 c Water <P>1/4 ts Salt <P>1/8 ts Fresh ground black pepper <P>1/4 ts Paprika <P>2 tb Flour <P>2 c Evaporated skim milk <P>2 c 1% lowfat milk -- or skim milk <P><P>Altered from original recipe to reduce fat %. Add a mixed green salad, whole grain bread plus a fruit for a satisfying supper. . . Put celery, onion, and green pepper in a pan sprayed with Pam and saute for 2 minutes. Add corn, potatoes, water, salt, pepper and paprika. Bring to a boil; reduce heat to medium; and cook, covered, about 10 minutes or until potatoes are tender. Place 1/2 cup milk in a jar with tight fitting lid. Add flour and shake vigorously. add gradually to cooked vegetables and add remaining milk. Cook stirring constantly until mixture comes to a boil and thickens. Serve garnished with chopped fresh parsley. Nutrition (per serving): 274 calories Total Fat 2 g (7% of calories) Source: National Heart, Lung and Blood Institute : D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80? <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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