General tips

Kitchen Tip : On electric stovetops, use flat-bottomed pans that make full contact with the element. A warped or rounded pan may be a conversation piece, but will waste most of the heat.

Buy Local Food : ...but at the same time, figure out what makes sense. It is more energy efficient to raise lambs in New Zealand and ship them to the UK than to raise them in the UK, because New Zealand lamb farming is more energy efficient. It is also more energy efficient to buy produce raised in Spain, than produce that has to be grown in greenhouses in the UK. Baby steps require figuring out which things make sense and which don't.

A local veg box shared between friends is a few quid a week, and the perfect way to slash your food miles while eating good food. So if you're self-catering at university why not try a doorstep delivery from one of the many veg box scheme providers?

Fidos Ranch Biscuits Recipe

	Category	Pet Recipes
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Ingredients And Procedures

1 pk Dry Yeast

2 c Warm Chicken or Beef Broth

1/4 c Margerine or Hamb. Grease

1 Egg, Beaten

2 c All Purpose Flour

1 c Wheat Germ

4 c Whole Wheat Flour

1/2 c Warm Water

1/2 c Powdered Milk

1/4 c Honey

1/4 ts Salt

1 c Cornmeal

2 c Cracked Wheat

In small bowl, dissolve yeast in warm water. In large bowl combine broth, powdered milk, margerine, honey, egg and salt. Add yeast/water and mix well. Stir in flour, cornmeal, wheat germ and cracked wheat. Mix well. Add whole wheat flour, 1/2 cup at a time, mixing well after each addition. Knead in the final amounts of flour by hand and continue kneading for 4 or 5 minutes until dough is not sticky. Pat or roll dough to 1/2 inch

thickness and cut into bone shapes. Place on a greased cookie sheet, cover lightly and let set for 20 minutes. Bake in a 350 degree oven for 45 minutes. Turn off heat and leave in oven several hours or over night. Makes approximately 3 1/2 pounds.

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<h1>Fidos Ranch Biscuits</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 pk Dry Yeast <P>2 c Warm Chicken or Beef Broth <P>1/4 c Margerine or Hamb. Grease <P>1 Egg, Beaten <P>2 c All Purpose Flour <P>1 c Wheat Germ <P>4 c Whole Wheat Flour <P>1/2 c Warm Water <P>1/2 c Powdered Milk <P>1/4 c Honey <P>1/4 ts Salt <P>1 c Cornmeal <P>2 c Cracked Wheat <P>In small bowl, dissolve yeast in warm water. In large bowl combine broth, powdered milk, margerine, honey, egg and salt. Add yeast/water and mix well. Stir in flour, cornmeal, wheat germ and cracked wheat. Mix well. Add whole wheat flour, 1/2 cup at a time, mixing well after each addition. Knead in the final amounts of flour by hand and continue kneading for 4 or 5 minutes until dough is not sticky. Pat or roll dough to 1/2 inch <P>thickness and cut into bone shapes. Place on a greased cookie sheet, cover lightly and let set for 20 minutes. Bake in a 350 degree oven for 45 minutes. Turn off heat and leave in oven several hours or over night. Makes approximately 3 1/2 pounds. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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