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.

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.

Oven Tips : Cook with the oven door closed. A partially open door wastes energy, costs you money, and warms you instead of the food.

Beef Stew with Zucchini Recipe

	Category	Slow Cooker Recipes
	Views	130
	Ratings	0

Ingredients And Procedures

2 lb Boneless chuck or beef stew

1 tb Vegetable oil

1/4 tb Pepper

1/2 c Water

1 md Green pepper -- sliced

2 lg Celery -- cut 2" pcs

2 sm Zucchini or other squash

2 tb All-purpose flour

Cut 1-1/2" cubes 2 ts Salt

1 md Onion -- slice

1/4 tb Marjoram

1 Bay leaf

6 md Potatoes -- peel, quarter

Unpeeled --

In a large skillet over medium heat, thoroughly brown the meat in the oil. Sprinkle half the salt and pepper over the meat. Lift the meat into a bowl. Saute the onion in the skillet until transparent and lift out into the crockpot. In the same skillet swirl the water, scraping up the juices, then turn the liquid into the crockpot. Add the marjoram, green pepper, bay leaf, celery, potatoes and zucchini. Sprinkle the rest of the salt and pepper. Place the meat on top and cook on low for 8 to 10 hours. Before serving, remove the meat and veggies to a platter and keep warm. Skim 2 tb fat from the top of the liquid and heat in a skillet. Stir the flour and heat rapidly to make a smooth sauce. Simmer until the sauce is as thick as whipped cream, then pour over the meat and veggies. -JEAN ALLEN

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<h1>Beef Stew with Zucchini</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>2 lb Boneless chuck or beef stew <P>1 tb Vegetable oil <P>1/4 tb Pepper <P>1/2 c Water <P>1 md Green pepper -- sliced <P>2 lg Celery -- cut 2" pcs <P>2 sm Zucchini or other squash <P>2 tb All-purpose flour <P>Cut 1-1/2" cubes 2 ts Salt <P>1 md Onion -- slice <P>1/4 tb Marjoram <P>1 Bay leaf <P>6 md Potatoes -- peel, quarter <P>Unpeeled -- <P>In a large skillet over medium heat, thoroughly brown the meat in the oil. Sprinkle half the salt and pepper over the meat. Lift the meat into a bowl. Saute the onion in the skillet until transparent and lift out into the crockpot. In the same skillet swirl the water, scraping up the juices, then turn the liquid into the crockpot. Add the marjoram, green pepper, bay leaf, celery, potatoes and zucchini. Sprinkle the rest of the salt and pepper. Place the meat on top and cook on low for 8 to 10 hours. Before serving, remove the meat and veggies to a platter and keep warm. Skim 2 tb fat from the top of the liquid and heat in a skillet. Stir the flour and heat rapidly to make a smooth sauce. Simmer until the sauce is as thick as whipped cream, then pour over the meat and veggies. -JEAN ALLEN <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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