Cooking advice

Buy Fairtrade Food : The FAIRTRADE Mark is an independent consumer label which appears on products as an independent guarantee that disadvantaged producers in the developing world are getting a better deal.

For a product to display the FAIRTRADE Mark it must meet international Fairtrade standards. These standards are set by the international certification body Fairtrade Labelling Organisations International (FLO).

Producer organisations that supply Fairtrade products are inspected and certified by FLO. They receive a minimum price that covers the cost of sustainable production and an extra premium that is invested in social or economic development projects.

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One of the best elements of travelling is sampling local delicacies, so please don't order a burger and chips when you are in India - not only is the meat likely to be of a poor quality (sometimes so poor that it will make you sick), but you are turning down some of the most wonderful food in the world - and possibly offending your hosts.

Kitchen Tip : Even though they are like magnets for spills, keep stovetop reflectors clean. They will reflect heat better and save energy. If you need new ones, buy quality. The best on the market can save as much as 1/3 of the energy used with inferior reflectors.

Thai Pasta and Seafood Salad

	Category	Salad Recipes
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Ingredients And Procedures

---------------------------PEANUT GINGER DRESSING--------------------------- 1/4 c Smooth or chunky peanut

-butter 1/4 c Hot water

1/3 c Cider vinegar

2 tb Soy sauce

1 tb Grated fresh ginger root

1 ts Minced garlic

-----------------------------------SALAD----------------------------------- 7 c Chilled cooked shrimp and

-scallops 3 md Kirby pickling cucumbers,

-halved lengthwise, seeded -and thinly sliced crosswise 2 md Red bell peppers, cored,

-seeded and thinly sliced 1 c Cilantro leaves, chopped

-(optional) 1/2 c Sliced scallions

Peanut-Ginger Dressing: Whisk peanut butter and hot water in a large bowl until smooth. Whisk in vinegar, soy sauce, sugar, gingerroot and garlic. Add remaining ingredients. Toss to mix. Makes about 12 cups/6 servings. For a spicier version, sprinkle with crushed red pepper.

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<h1>Thai Pasta and Seafood Salad</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>---------------------------PEANUT GINGER DRESSING--------------------------- 1/4 c Smooth or chunky peanut <P>-butter 1/4 c Hot water <P>1/3 c Cider vinegar <P>2 tb Soy sauce <P>1 tb Grated fresh ginger root <P>1 ts Minced garlic <P>-----------------------------------SALAD----------------------------------- 7 c Chilled cooked shrimp and <P>-scallops 3 md Kirby pickling cucumbers, <P>-halved lengthwise, seeded -and thinly sliced crosswise 2 md Red bell peppers, cored, <P>-seeded and thinly sliced 1 c Cilantro leaves, chopped <P>-(optional) 1/2 c Sliced scallions <P>Peanut-Ginger Dressing: Whisk peanut butter and hot water in a large bowl until smooth. Whisk in vinegar, soy sauce, sugar, gingerroot and garlic. Add remaining ingredients. Toss to mix. Makes about 12 cups/6 servings. For a spicier version, sprinkle with crushed red pepper. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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