Food tips

Oven Tips : Check the seal on your oven door for wear. Even a small tear or gap can allow heat to wander away from your meal. A clean seal also provides better heat retention.

Oven Tips : If you don't have one, consider buying a self-cleaning oven. They use less energy for normal cooking because of higher insulation levels. They also save on your rubber glove and cleanser purchases! However, if you use the self-cleaning feature more than once a month, you'll end up using more energy than you saved. When you clean the oven, do it right after cooking to take advantage of residual heat.

Buy Local Food : It’s easy to take locally abundant foods for granted when they’re in season, but you can enjoy many locally produced foods out of season by stocking up. Storing big baskets of hazelnuts (in the Northwest) or pecans (in the Southeast) will come naturally if you start thinking like a squirrel. Look for foods that keep well, such as nuts, honey, winter squash and sweet potatoes and stock up.

Cook safely

Don't ever leave the deep fat frying pan unattended.
Never fill a chip pan more than a third full of oil.

Vegetable Bean & Noodle Casserole Recipe

	Category	Bean Recipes
	Views	42
	Ratings	0

Ingredients And Procedures

1 1/2 c Onion,diced

1 1/2 c Celery,diced

3 tb Salad oil

1/3 c Flour,whole wheat

3 c Veggie broth

1 Potato,medium,peeled/grated

1/2 lb Mushrooms,fresh,sliced

1 Tomato,peeled/chopped

1/2 ts Rosemary

1/2 ts Thyme

1/2 ts Sage

1/2 ts Salt,seasoned

1/4 ts Pepper,seasoned

1/4 ts Mustard,dry

2 c Soy beans,cooked

3 c Noodles,whole wheat cooked

3 Tomatoes,medium-size,sliced

1/3 c Parsley,minced

1. Saute onion and celery in oil in a large Dutch oven until soft.~ 2. Stir

in flour; cook several minutes, stirring over medium heat.~ 3. Reduce heat; slowly add soy bean stock, stirring constantly.~ 4. Add carrots, potato, mushrooms, chopped tomato, herbs and seasonings; bring to boil to thicken, stirring constantly.~ 5. Remove from heat and set aside.~ 6. Alternate layers of soy beans and noodles in a greased 12x8x2-inch baking dish; pour some of the vegetable gravy over each layer. (Gravy should come almost to top of mixture.)~ 7. Arrange tomato slices over top; sprinkle with parsley.~ 8. Bake in preheated 350'F. oven 40 minutes.~

Rate this recipe!

Post this recipe to your site

<h1>Vegetable Bean & Noodle Casserole</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 1/2 c Onion,diced <P>1 1/2 c Celery,diced <P>3 tb Salad oil <P>1/3 c Flour,whole wheat <P>3 c Veggie broth <P>1 Potato,medium,peeled/grated <P>1/2 lb Mushrooms,fresh,sliced <P>1 Tomato,peeled/chopped <P>1/2 ts Rosemary <P>1/2 ts Thyme <P>1/2 ts Sage <P>1/2 ts Salt,seasoned <P>1/4 ts Pepper,seasoned <P>1/4 ts Mustard,dry <P>2 c Soy beans,cooked <P>3 c Noodles,whole wheat cooked <P>3 Tomatoes,medium-size,sliced <P>1/3 c Parsley,minced <P>1. Saute onion and celery in oil in a large Dutch oven until soft.~ 2. Stir <P>in flour; cook several minutes, stirring over medium heat.~ 3. Reduce heat; slowly add soy bean stock, stirring constantly.~ 4. Add carrots, potato, mushrooms, chopped tomato, herbs and seasonings; bring to boil to thicken, stirring constantly.~ 5. Remove from heat and set aside.~ 6. Alternate layers of soy beans and noodles in a greased 12x8x2-inch baking dish; pour some of the vegetable gravy over each layer. (Gravy should come almost to top of mixture.)~ 7. Arrange tomato slices over top; sprinkle with parsley.~ 8. Bake in preheated 350'F. oven 40 minutes.~ <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
     More <a href="http://www.recipe-file.co.uk" title="Free recipe">free recipes</a>