General kitchen advice

Buy Local Food : Begin by taking baby steps, such as committing to spend £10 pounds a week on locally grown foods.

Track down specials and buy in bulk. Buying in bulk means less trips, and can be a good way of reducing your food miles.

Kitchen Tip : Using a pressure cooker saves up to two-thirds of the cooking time, saves energy, and preserves the goodness in your food.

Cooking safety

If you're called away from the cooker - by the phone, say, or by someone at the door - take pans off the heat. It's the easiest thing in the world to forget about them.
Don't ever leave the deep fat frying pan unattended.

Gingered Sweet Potatos with Crispy Walnut Crust Recipe

	Category	Egg Recipes
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Ingredients And Procedures

3 lg Sweet potatoes

1 c Granulated sugar

2 ea Eggs, lightly beaten

10 T (1-1/4 sticks) butter

1/2 t Ground ginger

1 1/2 t Grated orange rind

1/4 t Salt

1/4 t Freshly ground pepper

1 T Finely minced crystallized

-ginger 1/4 c All-purpose flour

1/2 c English walnuts

1/2 c Black walnuts

3/4 c Dark brown sugar

Bake the potatoes at 425 degrees (F) for 1 hour, then turn the heat down to 350 (F) [see Note]. Scoop out the potato flesh and place in the bowl of a food processor; puree until smooth. In a large mixer bowl, combine the sweet potato puree, granulated sugar, eggs, 4 Tablespoons of the butter, orange rind, ground ginger, salt, pepper, and crystallized ginger. Blend well and spread in a greased 13x9-inch flat baking dish. In a small bowl, combine the flour, nuts, remaining 6 Tablespoons of butter and the brown sugar. Sprinkle ovver the potato mixture and bake for 1 hour, or until the top is browned and puffs slightly. [Note: If using a glass dish, reduce baking temperature to 350 degrees (F).] From Heartland, by Marcia Adams, ISBN 0-517-57533-7, 1991

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<h1>Gingered Sweet Potatos with Crispy Walnut Crust</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>3 lg Sweet potatoes <P>1 c Granulated sugar <P>2 ea Eggs, lightly beaten <P>10 T (1-1/4 sticks) butter <P>1/2 t Ground ginger <P>1 1/2 t Grated orange rind <P>1/4 t Salt <P>1/4 t Freshly ground pepper <P>1 T Finely minced crystallized <P>-ginger 1/4 c All-purpose flour <P>1/2 c English walnuts <P>1/2 c Black walnuts <P>3/4 c Dark brown sugar <P>Bake the potatoes at 425 degrees (F) for 1 hour, then turn the heat down to 350 (F) [see Note]. Scoop out the potato flesh and place in the bowl of a food processor; puree until smooth. In a large mixer bowl, combine the sweet potato puree, granulated sugar, eggs, 4 Tablespoons of the butter, orange rind, ground ginger, salt, pepper, and crystallized ginger. Blend well and spread in a greased 13x9-inch flat baking dish. In a small bowl, combine the flour, nuts, remaining 6 Tablespoons of butter and the brown sugar. Sprinkle ovver the potato mixture and bake for 1 hour, or until the top is browned and puffs slightly. [Note: If using a glass dish, reduce baking temperature to 350 degrees (F).] From Heartland, by Marcia Adams, ISBN 0-517-57533-7, 1991 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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