Food and cooking tips

Buy Seasonal Food : If you're eating foods out of season, it's likely that they have come a long way - try to eat food that is both locally produced and can be found at that time of year, locally!

Buy Local Food : Bringing more local produce into your kitchen may leave you wondering what to do with unusual things such as Jerusalem artichokes, kohlrabi or mizuna. “I get requests all the time from CSAs asking permission to put my recipes into their delivery boxes,” Madison says. “I always say yes.” Get a good produce-based cookbook and don’t be reluctant to ask for recipe ideas from growers.

Making your own lunch instead of buying from a sandwich shop saves on packaging, and could also save you approx £4 a day or £1,000 per year!

Oysters and Wild Rice Casserole Recipe

	Category	Casserole Recipes
	Views	70
	Ratings	0

Ingredients And Procedures

Ingredients: 3 cups hot wild rice -- drained*

1/2 cup onions -- chopped

2 cups celery -- chopped

1/2 stick butter -- or margarine

1/2 cup milk

3 tablespoons flour

1/2 teaspoon salt -- optional

1/4 teaspoon sage

1/4 teaspoon thyme

1/8 teaspoon black pepper

16 ounces oysters -- drained, 2 cans

1 stick butter -- melted, (1/2 cup)

Ritz cracker crumbs

* (may substitute wild rice and long grain rice mixture)

Directions: While rice is cooking according to package directions, brown onions and celery in butter. Remove from heat and add milk, flour, salt, sage, thyme, and black pepper. Add well-drained rice to mixture. Pour into 2-quart casserole. Drain oysters and let soak in lukewarm, melted butter over rice mixture and spread the oysters evenly. Top with Ritz cracker crumbs. Bake at 350 Degree F. for 45 minutes or until oysters curl

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<h1>Oysters and Wild Rice Casserole</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>Ingredients: 3 cups hot wild rice -- drained* <P>1/2 cup onions -- chopped <P>2 cups celery -- chopped <P>1/2 stick butter -- or margarine <P>1/2 cup milk <P>3 tablespoons flour <P>1/2 teaspoon salt -- optional <P>1/4 teaspoon sage <P>1/4 teaspoon thyme <P>1/8 teaspoon black pepper <P>16 ounces oysters -- drained, 2 cans <P>1 stick butter -- melted, (1/2 cup) <P>Ritz cracker crumbs <P>* (may substitute wild rice and long grain rice mixture) <P>Directions: While rice is cooking according to package directions, brown onions and celery in butter. Remove from heat and add milk, flour, salt, sage, thyme, and black pepper. Add well-drained rice to mixture. Pour into 2-quart casserole. Drain oysters and let soak in lukewarm, melted butter over rice mixture and spread the oysters evenly. Top with Ritz cracker crumbs. Bake at 350 Degree F. for 45 minutes or until oysters curl <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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