General tips

Buy Local Food : ...but at the same time, figure out what makes sense. It is more energy efficient to raise lambs in New Zealand and ship them to the UK than to raise them in the UK, because New Zealand lamb farming is more energy efficient. It is also more energy efficient to buy produce raised in Spain, than produce that has to be grown in greenhouses in the UK. Baby steps require figuring out which things make sense and which don't.

Buy Local Food : The most local food of all comes from your own garden. Plant a new garden, enlarge the one you already have, or extend your growing season by using row covers and cloches.

Buy Organic Foods : Organic food helps protect the planet.
Organic farming ensures that bio-diversity remains available in the foods we eat and the wildlife that live on the farms.

Fruits and vegetables are naturally available in 100's of varieties. Commercial growing limits the variety of each food available by mass producing only a handful. Many species of birds, insects and other animals are affected by the chemicals and farming conditions used in growing commercial foods.

Organic farms grow a mix of crops and promote a balanced ecosystem including insects that protect crops from pests and worms and other micro-organisms which fertilize the soil.

Rice, Cabbage & Spaghetti Sauce Casserole

	Category	Casserole Recipes
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Ingredients And Procedures

1 sm Head of cabbage, shredded or

-chopped fine 1 lg Jar of favorite spaghetti

-sauce (or make your own) 1 c Rice (I used white, but I'm

-sure that brown would work -too, though -you may need to add more -water) 1 c Water

1 c Sliced mushrooms (I'm sure

-other veggies would work -too) In a dry, nonstick skillet "fry" the rice until it's brown in color. Then put half of it in the bottom of a large casserole dish. Layer half of the shredded cabbage on top of it. Mix the water and the spaghetti sauce and then pour half of it over the cabbage. Spread half of the mushrooms over this. Then repeat your layers. Bake for about an hour in a 350 degree oven. "LISA REDWINE" Fatfree Digest, Vol. 8, Issue 40, June 1, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

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<h1>Rice, Cabbage & Spaghetti Sauce Casserole</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 sm Head of cabbage, shredded or <P>-chopped fine 1 lg Jar of favorite spaghetti <P>-sauce (or make your own) 1 c Rice (I used white, but I'm <P>-sure that brown would work -too, though -you may need to add more -water) 1 c Water <P>1 c Sliced mushrooms (I'm sure <P>-other veggies would work -too) In a dry, nonstick skillet "fry" the rice until it's brown in color. Then put half of it in the bottom of a large casserole dish. Layer half of the shredded cabbage on top of it. Mix the water and the spaghetti sauce and then pour half of it over the cabbage. Spread half of the mushrooms over this. Then repeat your layers. Bake for about an hour in a 350 degree oven. "LISA REDWINE" <REDWINE@ENGR.MSSTATE.EDU>Fatfree Digest, Vol. 8, Issue 40, June 1, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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