Cooking advice

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.

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.

Savory Beef Stew Recipe

	Category	Beef Recipes
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Ingredients And Procedures

1/4 c Oil

2 Parsnips, diced

2 Stalks celery, diced

1 Onion chopped

1 28 oz can crushed tomatoes

3/4 c Beef broth

1/2 ts Thyme, crushed

1/4 ts Salt

2 lb Chuck stew meat

2 Turnips, dices

1 Carrot, diced

2 Cloves garlic, minced

3/4 c Red wine

1/4 ts Rosemary, crushed

1 10 oz pkg frozen succotash

1/8 ts Pepper

In a large saucepan, heat oil over medium high heat. Coat the beef chunks with flour then add to the oil and cook, turning, until browned. Remove and set aside. Add next 6 ingredients to saucepan; saute 5 minutes. Return beef to saucepan. Add tomatoes, and next 5 ingredients. Bring to a boil. Reduce heat cover and simmer until meat is tender, about 45 minutes. Add succotash, salt and pepper. Cook until heated through. Serve over rice or noodles. This is from one of my MIL's clippings from Women's Day. Date unknown Shared by Robert Rostrup

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<h1>Savory Beef Stew</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1/4 c Oil <P>2 Parsnips, diced <P>2 Stalks celery, diced <P>1 Onion chopped <P>1 28 oz can crushed tomatoes <P>3/4 c Beef broth <P>1/2 ts Thyme, crushed <P>1/4 ts Salt <P>2 lb Chuck stew meat <P>2 Turnips, dices <P>1 Carrot, diced <P>2 Cloves garlic, minced <P>3/4 c Red wine <P>1/4 ts Rosemary, crushed <P>1 10 oz pkg frozen succotash <P>1/8 ts Pepper <P>In a large saucepan, heat oil over medium high heat. Coat the beef chunks with flour then add to the oil and cook, turning, until browned. Remove and set aside. Add next 6 ingredients to saucepan; saute 5 minutes. Return beef to saucepan. Add tomatoes, and next 5 ingredients. Bring to a boil. Reduce heat cover and simmer until meat is tender, about 45 minutes. Add succotash, salt and pepper. Cook until heated through. Serve over rice or noodles. This is from one of my MIL's clippings from Women's Day. Date unknown Shared by Robert Rostrup <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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