Food and cooking tips

Kitchen Tip : Even though they are like magnets for spills, keep stovetop reflectors clean. They will reflect heat better and save energy. If you need new ones, buy quality. The best on the market can save as much as 1/3 of the energy used with inferior reflectors.

Buy Local Food : Bringing more local produce into your kitchen may leave you wondering what to do with unusual things such as Jerusalem artichokes, kohlrabi or mizuna. “I get requests all the time from CSAs asking permission to put my recipes into their delivery boxes,” Madison says. “I always say yes.” Get a good produce-based cookbook and don’t be reluctant to ask for recipe ideas from growers.

Our survival no longer depends on our knowledge of nature's cycles, but there is much to be gained from getting back this lost wisdom. Regardless of technology's advances, the fact remains that food in season is the best. Apples taste better when they haven't been flown half way around the world. And buying in season encourages local producers who, boosted by factors like the rise in farmers' markets, are building a more sustainable food industry.

Cooking safety

Don't put oven gloves or tea towels down on the cooker after you've used them.
Never fill a chip pan more than a third full of oil.

Veal and Wild Rice Casserole

	Category	Casserole Recipes
	Views	213
	Ratings	0

Ingredients And Procedures

3 lb Veal, boneless; cut in cubes

1/4 c Margarine; melted

1 c Onion; chopped

1/2 c Celery; chopped

3 tb Margarine; melted

4 oz Wild rice; cooked

1 cn Soup, mushroom; undiluted

8 oz Sour cream

2 1/2 oz Mushrooms, sliced; undrained

1 ts Worcestershire sauce

1/2 c Sherry

1 ts Salt

1/4 c Cheese, Romano; grated

Saute veal in 1/4 cup margarine until lightly browned; drain and set aside. Saute 1 cup chopped onion and 1/2 cup chopped celery in 3 tablespoons margarine until tender. Combine all ingredients except cheese; mix well. Spoon into a greased 2-quart casserole, and sprinkle with cheese. Bake at 350 degrees for

1 hour.

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