Cooking tips

Buy Local Food : As an ‘everything in moderation’ kind of guy, I’d find a strict local food diet fascinating but obsessive and intimidating, says Peter Marks, program coordinator for the Appalachian Sustainable Agriculture Project in Asheville, N.C. He suggests a more gradual approach: Every week or month, replace one food in your diet that’s provided by a big, faraway company with a locally grown food.

Oven Tips : If you don't have one, consider buying a self-cleaning oven. They use less energy for normal cooking because of higher insulation levels. They also save on your rubber glove and cleanser purchases! However, if you use the self-cleaning feature more than once a month, you'll end up using more energy than you saved. When you clean the oven, do it right after cooking to take advantage of residual heat.

Hot Scallop Salad with Potato Chips

	Category	Salad Recipes
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Ingredients And Procedures

1 lb Sea scallops

1/3 c Salad oil

1 tb Minced fresh ginger

2 tb Lime juice

2 ts Minced fresh marjoram leaves

1 ts Dried marjoram leaves

1 ts Sugar

1/4 ts Pepper

1/3 c Thinly sliced green onion

1/8 lb Mixed salad leaves*

3 oz Thick-sliced pototo chips

* - Rinsed and crisped (arugula, Belgian endive, butter lettuce, curly endive, escarole, radicchio, or romaine.) ====================================================================== === 1. Rinse scallops well, pat dry, and cut crosswise about 1/4" thick.

2. To a 10-12" frying pan over medium-high heat, add oil and ginger. When

hot, add 1/2 the scallops; turn often with a wide spatula until scallops are tinged with gold and no longer translucent in center (cut to test), about 4 minutes. 3. With a slotted spoon, transfer scallops to a small bowl. Cook remaining

scallops; add to bowl. Drain juices from scallops back into frying pan; bring to a boil; then remove from heat. Stir in lime juice, marjoram, sugar, pepper, and onion. 4. Put leaves in a wide, shallow bowl. At once, pour hot dressing over

them; mix, then push leaves to 1 side of the bowl. Mound scallops and potato chips separately beside leaves. Present salad, then mix.

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<h1>Hot Scallop Salad with Potato Chips</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 lb Sea scallops <P>1/3 c Salad oil <P>1 tb Minced fresh ginger <P>2 tb Lime juice <P>2 ts Minced fresh marjoram leaves <P>1 ts Dried marjoram leaves <P>1 ts Sugar <P>1/4 ts Pepper <P>1/3 c Thinly sliced green onion <P>1/8 lb Mixed salad leaves* <P>3 oz Thick-sliced pototo chips <P>* - Rinsed and crisped (arugula, Belgian endive, butter lettuce, curly endive, escarole, radicchio, or romaine.) ====================================================================== === 1. Rinse scallops well, pat dry, and cut crosswise about 1/4" thick. <P>2. To a 10-12" frying pan over medium-high heat, add oil and ginger. When <P>hot, add 1/2 the scallops; turn often with a wide spatula until scallops are tinged with gold and no longer translucent in center (cut to test), about 4 minutes. 3. With a slotted spoon, transfer scallops to a small bowl. Cook remaining <P>scallops; add to bowl. Drain juices from scallops back into frying pan; bring to a boil; then remove from heat. Stir in lime juice, marjoram, sugar, pepper, and onion. 4. Put leaves in a wide, shallow bowl. At once, pour hot dressing over <P>them; mix, then push leaves to 1 side of the bowl. Mound scallops and potato chips separately beside leaves. Present salad, then mix. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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