Food tips

Kitchen Tip : Solid disk elements and radiant elements under glass stove tops are easier to clean than conventional electric coil elements, but they take longer to heat up and use more electricity.

Buy Local Food : Cultivate an awareness of how far your food travels. When Rich Pirog, Food Systems Program Leader for the Leopold Center for Sustainable Agriculture at Iowa State University, tracked the miles traveled for 16 types of produce, he found that locally sourced fruits and vegetables such as apples, lettuce and tomatoes traveled an average of 56 miles, compared to 1,494 miles — nearly 27 times farther — for the same fruits and vegetables delivered through conventional retail channels. Things get stickier with combination foods, strawberry yogurt for example. Pirog came up with 2,216 miles by adding up the distance traveled for the yogurt’s milk, sugar and strawberries. That figure could be slashed by 90 percent if you buy plain yogurt and stir in some locally grown honey and fruit.

Microwave Tip : Use your microwave as often as possible in the summer. You'll be more comfortable and save on air conditioning costs.

Safety in the kitchen

Consider using a thermostatically controlled deep fat fryer.
If you've consumed alcohol, don't be tempted to cook with a chip pan.

Potato & Red Onion Roast (Vrg) Recipe

	Category	Vegetarian Recipes
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Ingredients And Procedures

4 lb Small red potatoes, halved

But Unskinned 2 lg Red onions cut into 1/2-inch

Bits 2 tb Olive oil

1 tb Crushed dried parsley

1 tb Crushed dried rosemary

Salt and pepper to taste Preheat oven to 400 degrees. Coat uncooked potato halves and onion bits in oil and seasonings. Spread in a deep-sided roasting pan and roast for about 40 minutes. Turn the onion/potato mixture several times while roasting

until all pieces are light brown. Total Calories Per Serving: 471 Fat: 7 grams This article was originally published in the September/October 1993 issue of the _Vegetarian_Journal_, published by The Vegetarian Resource Group. From: bobbi@clark.net (Bobbi Pasternak). rfvc Digest V94 Issue #204, Sept. 22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using

MMCONV.

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<h1>Potato & Red Onion Roast (Vrg)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>4 lb Small red potatoes, halved <P>But Unskinned 2 lg Red onions cut into 1/2-inch <P>Bits 2 tb Olive oil <P>1 tb Crushed dried parsley <P>1 tb Crushed dried rosemary <P>Salt and pepper to taste Preheat oven to 400 degrees. Coat uncooked potato halves and onion bits in oil and seasonings. Spread in a deep-sided roasting pan and roast for about 40 minutes. Turn the onion/potato mixture several times while roasting <P>until all pieces are light brown. Total Calories Per Serving: 471 Fat: 7 grams This article was originally published in the September/October 1993 issue of the _Vegetarian_Journal_, published by The Vegetarian Resource Group. From: bobbi@clark.net (Bobbi Pasternak). rfvc Digest V94 Issue #204, Sept. 22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using <P>MMCONV. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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