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.

Buying an Oven : If you need to purchase a gas oven or range, look for one with an automatic, electric ignition system. An electric ignition saves gas-because a pilot light is not burning continuously.

Oven Tips : Fan-forced ovens cost 35% less to run than a conventional electric oven.

Kitchen safety

Keep the oven, hob and grill clean. A build-up of fat and bits of food can start a fire.
Keep electrical leads from trailing over or going near the cooker.

Red Snapper Soup Recipe

	Category	Rice Recipes
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Ingredients And Procedures

2 sm Potatoes

2 sm Carrots

1 lb Red snapper fillets

4 ts Olive oil

2 c Boiling water

1 ts White-wine vinegar

1 1/2 ts Salt (or to taste)

2 qt Fish Broth (or canned

-chicken broth) 3/4 c Arborio rice (5 oz) (or

-long-grain rice) 2 tb Fresh flat-leaf parcley

-(minced) 1/4 ts Dried red-pepper flakes

Freshly ground black pepper PREPARATION: Peel and cut the potatoes into 1/2-inch dice. Peel and coarsely shred the carrots. Cut the fish fillets into 1/2-inch pieces. COOKING: Heat oil in a 6-quart soup kettle. Add the diced potatoes and saute over high heat until lightly browned, about 5 minutes. Add the shredded carrots and saute until slightly softened, about 2 minutes longer. Add the boiling water along with the vinegar and salt. Simmer until vegetables are tender, about 10 minutes. Add the broth and rice and simmer for 15 minutes. Add the fish and simmer until fish is cooked and rice is tender, about 5 minutes longer. Remove kettle from heat and stir in parsley and hot red-pepper flakes. Adjust seasoning if necessary. SERVING: Ladle soup into warm bowls and sprinkle with freshly ground black pepper. Serve immediately/ Makes 8 to 10 servings. [COOKS; Jan/Feb 1989] Posted by Fred Peters.

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<h1>Red Snapper Soup</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 sm Potatoes <P>2 sm Carrots <P>1 lb Red snapper fillets <P>4 ts Olive oil <P>2 c Boiling water <P>1 ts White-wine vinegar <P>1 1/2 ts Salt (or to taste) <P>2 qt Fish Broth (or canned <P>-chicken broth) 3/4 c Arborio rice (5 oz) (or <P>-long-grain rice) 2 tb Fresh flat-leaf parcley <P>-(minced) 1/4 ts Dried red-pepper flakes <P>Freshly ground black pepper PREPARATION: Peel and cut the potatoes into 1/2-inch dice. Peel and coarsely shred the carrots. Cut the fish fillets into 1/2-inch pieces. COOKING: Heat oil in a 6-quart soup kettle. Add the diced potatoes and saute over high heat until lightly browned, about 5 minutes. Add the shredded carrots and saute until slightly softened, about 2 minutes longer. Add the boiling water along with the vinegar and salt. Simmer until vegetables are tender, about 10 minutes. Add the broth and rice and simmer for 15 minutes. Add the fish and simmer until fish is cooked and rice is tender, about 5 minutes longer. Remove kettle from heat and stir in parsley and hot red-pepper flakes. Adjust seasoning if necessary. SERVING: Ladle soup into warm bowls and sprinkle with freshly ground black pepper. Serve immediately/ Makes 8 to 10 servings. [COOKS; Jan/Feb 1989] Posted by Fred Peters. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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