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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 : Stagger pans and baking sheets on upper and lower racks to improve airflow, and don't cover racks with foil. Food cooks more quickly and efficiently when heat circulates freely.

Buy Local Food : ...but at the same time, figure out what makes sense. It is more energy efficient to raise lambs in New Zealand and ship them to the UK than to raise them in the UK, because New Zealand lamb farming is more energy efficient. It is also more energy efficient to buy produce raised in Spain, than produce that has to be grown in greenhouses in the UK. Baby steps require figuring out which things make sense and which don't.

Corn Squash Casserole Recipe

	Category	Main Meal Recipes
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Ingredients And Procedures

2 cups butternut squash -- skin & seeds removed

1 1/2 ounces butter -- 1/3 stick

1 medium red bell pepper -- seeded and chopped

1 zucchini -- sliced into rounds

about 6 inches long 2 cups whole kernel corn, frozen -- thawed

2 cups chopped tomatoes -- skinned

1/2 tablespoon coriander seed

1/4 teaspoon ground ginger

1/4 teaspoon ground allspice

1/2 teaspoon thyme

1/2 teaspoon dried basil

salt and pepper -- to taste 1 1/2 cups grated cheddar cheese

Saute squash in butter for 3 minutes in a saucepan. Add bell pepper, zucchini, corn and tomatoes with all seasonings and saute 2 to 3 minutes longer. Transfer the mix to a deep oiled casserole dish and covere with grated cheese. Bake at 350 degrees for 25 to 30 minutes. Makes 3 main dish servings or 6 side dishes.

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<h1>Corn Squash Casserole</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>2 cups butternut squash -- skin & seeds removed <P>1 1/2 ounces butter -- 1/3 stick <P>1 medium red bell pepper -- seeded and chopped <P>1 zucchini -- sliced into rounds <P>about 6 inches long 2 cups whole kernel corn, frozen -- thawed <P>2 cups chopped tomatoes -- skinned <P>1/2 tablespoon coriander seed <P>1/4 teaspoon ground ginger <P>1/4 teaspoon ground allspice <P>1/2 teaspoon thyme <P>1/2 teaspoon dried basil <P>salt and pepper -- to taste 1 1/2 cups grated cheddar cheese <P><P>Saute squash in butter for 3 minutes in a saucepan. Add bell pepper, zucchini, corn and tomatoes with all seasonings and saute 2 to 3 minutes longer. Transfer the mix to a deep oiled casserole dish and covere with grated cheese. Bake at 350 degrees for 25 to 30 minutes. Makes 3 main dish servings or 6 side dishes. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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