General kitchen advice

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.


Time for cooking is often in short supply, but you can cut cooking time in half by making large batches and eating the leftovers another day. In an age when the average American spends only 32 minutes a day preparing food, strategy is crucial to increasing your consumption of local food.












Greek Vegetable Stew Recipe
Greek Vegetable Stew Category Bean Recipes 
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Ingredients And Procedures

2 md Zucchini, sliced

1 md Eggplant, sliced & peeled

2 md Onions, sliced

1/2 lb Small okra, stemmed

1 c Green beans, halved

1 lg Potato, thinly sliced

4 md Tomatoes, peeled & sliced

Olive oil 2 tb Fresh basil leaves

2 ea Garlic cloves, minced

Salt & pepper Preheat oven to 350F. In a deep casserole make a layer of each vegetable. Dribble a little oil over each layer & sprinkle lightly with garlic & basil, salt & pepper. Layer in any order but have potatoes in the middle & end with tomatoes. Bake covered for 1 1/2 hours basting once or twice. If vegetables are too watery, bake uncovered for the last 10 minutes. Vera Gewanter, "A Passion for Vegetables"

 
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