6:00 PM, Saturday, December 11th, 2010

Nega-Carbon Non-Event Event with recipes.

Climate change is a reality that we all need to become more aware of. By taking steps to reduce our carbon footprint, we are actively engaging in tackling this problem.

Your local Green Party of Ontario Association, Lanark, Frontenac, Lennox and Addington, is conducting a low carbon fundraiser, a Nega-Carbon Non-Event Event.

On Saturday, December 11th, 2010, at 6:00 PM, join with other green-minded friends in staying home, and sharing a meal prepared with locally grown ingredients. Use your own home grown ingredients, or go to www.lanarklocalflavour.ca or www.fooddowntheroad.ca

Power off your phantom loads while you’re at it. Share your carbon reduction ideas. As well, go online to http://www.youtube.com/user/OntarioGreens on Dec 11 to watch to a video of Mike Schreiner, Leader of the Green Party of Ontario, in which he talks about local food, and related Green Party policy.

Please consider donating your gas mileage/carbon-saving footprint. A suggested donation of $25.00 or more, up to $372, results in a 75% tax rebate, so please give generously. Ck required @ $25.00+. Send cheque, payable to Green Party of Ontario LFLA, to John Clarke, Financial Agent, LFLA, 2076 Rosetta Rd. RR2 Lanark, ON. K0G 1K0.

Thank you for helping the Green Party of Ontario to be a strong voice for the environment in the upcoming provincial election.

Menu:

 Sauté in large kettle

 Add and simmer until vegetables are tender:

 Add, stirring until cheese is melted:

 Discard bay leaf. Serve hot with parslety sprinkled over.

 Serves 6.

 Glamorgan Sausages

Serves four:

2 cups fresh wholewheat breadcrumbs

6oz mature cheddar cheese, grated

2tbsp leeks or spring onion finely chopped

2tbsp parsley, chopped

1tbsp marjoram, chopped

1tbsp course grain mustard

2 eggs, 1 separated

Ground black pepper

½ cup dried breadcrumbs

1. Mix fresh breadcrumbs with the cheese, leek or onion, parsley, marjoram, mustard, whole egg, one egg yolk and pepper to taste. The mixture may appear dry at first but knead it lightly with fingers and it will come together. Make 8 small sausage shapes.

1. Whisk egg white until lightly frothy and put dried breadcrumbs into a bowl. Dip the sausages first into the egg white and then coat evenly with the breadcrumbs, shaking off any excess.

1. Place sausages on a baking sheet and bake in 350 oven for 30 minutes turning sausages at 10 minute intervals. You may deep fry sausages in oil for 2 to 4 minutes, drain on paper towel.

1. Keep sausages warm in the oven uncovered or open freeze, bag and seal, thaw for 1 hour and cook at 325 for 15 minutes.

Colcannon

Traditionally British, this was made with cabbage and green onions. This variation is with kale and leeks instead of the cabbage and onions.

Serves 8

2lbs potatoes (about 6-7 medium).

Water

1tsp salt

1 bunch kale

3tbsp butter

2 cups diced leeks, (1 big one)

½ to 1cup half and half cream

½ - 1 cup milk

½ - 1 cup grated old cheddar

Peel  potatoes and cut into small chunks. Boil potatoes with salt on medium heat until soft. Drain.

In another pot, bring 2 litres of water to boil. Add kale. Cook for approx. 5 minutes as kale should not be fully cooked. Drain and chop.

Melt butter and cook leeks, with a little salt on medium heat until very soft.

Add leeks to cooked potatoes, add kale, cream and milk, mash together. Add salt to taste.

Put mash in baking dish, sprinkle top with grated cheese and bake at 350F until top is nicely brown, about 20 minutes.

Easy Apple Crisp

Peel,core and slice maybe 6-8 apples into a pan.
Combine 2 cups flour with 1 cup brown sugar and rub in about 2/3 cup butter.
Cover the apples with the flour/sugar/butter mix and cook until the apples are soft.