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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.

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Woodruff Special Recipe

	Category	Beef Recipes
	Views	71
	Ratings	0

Ingredients And Procedures

4 Slices bacon

Cabbage leaves (1/4 head) 1 md Onion, chopped

2 c Rice, cooked

1 cn Sauerkraut (large can, well

Drained) 1 qt Spaghetti sauce

1 lb Chopped beef

1/2 ts Oregano

Garlic salt to taste Salt and pepper to taste DIRECTIONS Fry the bacon fairly crisp and reserve it. Use the bacon fat to grease a pan or casserole (a 10" x 12" x 2" pan is just about right for this recipe). Tear cabbage leaves as necessary to line the bottom of the pan, about 2-3 leaves thick. Break up the chopped beef and crumble on top of the cabbage leaves. Crumble the bacon pieces on top of the beef. Add the chopped onion, and then add salt, pepper, garlic salt and oregano. Cover this with the cooked rice and then the sauerkraut. Cover with another layer of cabbage leaves, about 2-3 leaves thick. Finally, pour the spaghetti sauce on top, distributing it evenly. Bake, covered at 325 degrees for 3-4 hours.

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<h1>Woodruff Special</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>4 Slices bacon <P>Cabbage leaves (1/4 head) 1 md Onion, chopped <P>2 c Rice, cooked <P>1 cn Sauerkraut (large can, well <P>Drained) 1 qt Spaghetti sauce <P>1 lb Chopped beef <P>1/2 ts Oregano <P>Garlic salt to taste Salt and pepper to taste DIRECTIONS Fry the bacon fairly crisp and reserve it. Use the bacon fat to grease a pan or casserole (a 10" x 12" x 2" pan is just about right for this recipe). Tear cabbage leaves as necessary to line the bottom of the pan, about 2-3 leaves thick. Break up the chopped beef and crumble on top of the cabbage leaves. Crumble the bacon pieces on top of the beef. Add the chopped onion, and then add salt, pepper, garlic salt and oregano. Cover this with the cooked rice and then the sauerkraut. Cover with another layer of cabbage leaves, about 2-3 leaves thick. Finally, pour the spaghetti sauce on top, distributing it evenly. Bake, covered at 325 degrees for 3-4 hours. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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