General kitchen advice

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.

Microwave Tip : Microwave ovens use around 50 percent less energy than conventional ovens; they're most efficient for small portions or defrosting. For large meals, stovetop cooking is usually more efficient

Kitchen Tip : Match the size of the pan to the heating element; more heat will get to the pan and less will be lost to the surrounding air or found by the pan handle! A 6-inch pan on an 8-inch burner will waste over 40 percent of the energy.

Shrimp Rice Casserole Recipe

	Category	Casserole Recipes
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Ingredients And Procedures

2 lb Shrimp

1 Onion; chopped

2 Celery ribs; chopped

Garlic to taste 1 tb Butter

1 cn Cream of mushroom soup

1/2 tb Lemon juice

Salt and pepper to taste 1 1/2 c Rice; cooked

1/2 c Sour cream

3/4 c Cheese; grated

Green pepper rings Boil shrimp and peel, devein, and cut into bite sized pieces. Saute onion, celery, and garlic in butter. Do not brown. Add soup, lemon juice, and seasoning. Fold in rice and shrimp. Then fold in sour cream and pour into buttered casserole dish. Sprinkle with cheese and decorate with pepper rings. Bake at 325~ for 30 minutes. From Pirate's Pantry

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