Cooking advice

Buy Organic Foods : Organic food helps protect the planet.
Organic farming ensures that bio-diversity remains available in the foods we eat and the wildlife that live on the farms.

Fruits and vegetables are naturally available in 100's of varieties. Commercial growing limits the variety of each food available by mass producing only a handful. Many species of birds, insects and other animals are affected by the chemicals and farming conditions used in growing commercial foods.

Organic farms grow a mix of crops and promote a balanced ecosystem including insects that protect crops from pests and worms and other micro-organisms which fertilize the soil.

Buy Local Food : See if you can find out where your food has gone before it gets to your plate. You may be suprised by the results. Often it will make financial sense for companies to transport food enourmous distances by planes, boats and lorries. This dosn't take the environmental cost into account (which of course is likely to lead to greatly increased economic costs in the long term).

Buy Local Food : Strawberries, blueberries and many other kinds of fruit often are available from farms that allow you to do the harvesting (or not, if you prefer to pay for the cost of picking). Many fruits are easy to freeze, and apples will keep all winter in a cool corner of the garage.

French Rabbit Ste Recipe

	Category	Alcoholic Drink Recipes
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Ingredients And Procedures

-JUDI M. PHELPS 1 Rabbit; disjointed

3 T Butter

1 1/2 ts Salt; optional

1/2 ts Freshly ground black pepper

2 T Flour

1/4 c Beef broth

1/2 c Dry white wine

4 sl Bacon; diced

12 sm White onions

1 cl Garlic; minced (it really

-needs 2 or 3) 1/2 lb Mushrooms; sliced

Clean, wash, and dry the rabbit. Melt the butter in a Dutch oven. Brown the rabbit in it. Sprinkle with the salt (optional), pepper, and flour, stirring until the flour browns. Add the broth and wine; bring to a boil, cover and cook over low heat 45 minutes to one hour or until tender. While the rabbit is cooking, brown the bacon lightly in a skillet; pour off half the fat. Add the onions; saute until golden. Add the garlic and mushrooms; saute 3 minutes. Add this mixture to the rabbit; cook 15 minutes longer or until the rabbit is tender. Note: If mixture seems dry, you can add a little more beef broth or wine to the mixture while it is cooking. Source: The Complete Round the World Meat Cookbook by Myra Waldo. Shared and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com

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<h1>French Rabbit Ste</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>-JUDI M. PHELPS 1 Rabbit; disjointed <P>3 T Butter <P>1 1/2 ts Salt; optional <P>1/2 ts Freshly ground black pepper <P>2 T Flour <P>1/4 c Beef broth <P>1/2 c Dry white wine <P>4 sl Bacon; diced <P>12 sm White onions <P>1 cl Garlic; minced (it really <P>-needs 2 or 3) 1/2 lb Mushrooms; sliced <P>Clean, wash, and dry the rabbit. Melt the butter in a Dutch oven. Brown the rabbit in it. Sprinkle with the salt (optional), pepper, and flour, stirring until the flour browns. Add the broth and wine; bring to a boil, cover and cook over low heat 45 minutes to one hour or until tender. While the rabbit is cooking, brown the bacon lightly in a skillet; pour off half the fat. Add the onions; saute until golden. Add the garlic and mushrooms; saute 3 minutes. Add this mixture to the rabbit; cook 15 minutes longer or until the rabbit is tender. Note: If mixture seems dry, you can add a little more beef broth or wine to the mixture while it is cooking. Source: The Complete Round the World Meat Cookbook by Myra Waldo. Shared and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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