Visiting the Central Adirondacks? McCauley Mountain's cross-country ski trails are FREE for the whole month of March!
Showing posts from March 3, 2013
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Inspired by Jr Iron Chef VT, a project of Burlington School Food Project and Vermont FEED , North Country Iron Chef Jr is helping to bolster the local food movement in school cafeterias. North Country Iron Chef Jr is making its debut on March 9, 2013 at the Eben Holden Center, St. Lawrence University in Canton, NY. A cooking competition for middle and high school students from Clinton, Essex, Franklin, Hamilton, Jefferson, Lewis, and St. Lawrence Counties. , North Country Iron Chef, Jr. The goal of North Country Iron Chef Jr. is for students, using a combination or local and USDA foods create a recipe that could be prepared in a school cafeteria. While promoting the use of local foods in school menus, North Country Iron Chef Jr also provides students with hands-on experience and an opportunity to lifelong skills that relate to healthy living. Each team had to submit a recipe the the committee by February 1 that met a list of criteria including the use of 2 local products
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I love Benne wafers. They have a slightly sweet taste and crisp texture. Just a few can satisfy my sweet tooth. Sesame is also high in protein, contains no cholesterol and is rich in calcium, iron, zinc, and vitamins B and E. Of course, when you toss it into a cookie, it has to fend for itself. Benne (the Bantu word for sesame) was brought to America from East Africa in the 17 th century during the slave trade era. Here are two recipes I found the BENNE WAFERS RECIPE ( 1954 Gourmet magazine ) INGREDIENTS: 1 1/2 tablespoons butter 1 1/2 cups light brown sugar 1 egg 2 tablespoons flour 3/4 cup sesame (benne) seeds (toasted) 1 teaspoon vanilla 1/4 teaspoon salt PREPARATION: Lightly toast the sesame (benne) seeds in a nonstick pan until golden brown. Watch carefully so the seeds won't burn. Cream butter and sugar together and mix with other ingredients in the order given. Use a 1/2 teaspoon to measure the dough and drop onto a cookie pan covered with parchmen