Food tips

Have a Local Food Party : Instead of counting time or distance, simply enjoy the pleasures of local food by organizing a potluck meal in which everything must be local. Keep your fingers crossed that someone will splurge on handmade goat cheese, and don’t forget some local wine, beer or juice. If you’re organizing a big catered event, the Society for Nutrition Education has a downloadable brochure to help you line up local food resources.

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.

Coquilles Saint-Jacques Recipe

	Category	Seafood Recipes
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Ingredients And Procedures

6 tb Butter

3 tb Flour

1/4 ts Dry mustard

1/2 ts Lemon peel

1/2 ts Bon appetit

1/2 ts Powdered horseradish

2 c Light cream

1/2 c Sliced mushrooms

2 ts Instant minced onion

1/2 lb Scallops

1/2 lb Cleaned, cooked shrimp

1/4 lb Crab meat

2 tb Dry sherry

Bread crumbs Melt 4 tbsp of the butter in saucepan. Add flour, dry mustard, lemon peel, bon appetit and powdered horseradish, then stir until well blended. Add cream. Cook, stirring, until thickened. Saute mushrooms and onion in the remaining 2 tbsp butter. Remove from pan with slotted spoon. To butter in pan add scallops, which have been cut into bite sized pieces, and saute 3 minutes. Cut shrimp into small pieces. Combine sauce, mushrooms, scallops, shrimp, crab meat and sherry. Spoon into shells or ramekins; top with bread crumbs. Bake in 400 oven for 10 minutes, then broil a few minutes until lightly browned. Serves 8-10 people. Source: Spices of the World Cookbook, by McCormick Shared by: Sharon Stevens

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<h1>Coquilles Saint-Jacques</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>6 tb Butter <P>3 tb Flour <P>1/4 ts Dry mustard <P>1/2 ts Lemon peel <P>1/2 ts Bon appetit <P>1/2 ts Powdered horseradish <P>2 c Light cream <P>1/2 c Sliced mushrooms <P>2 ts Instant minced onion <P>1/2 lb Scallops <P>1/2 lb Cleaned, cooked shrimp <P>1/4 lb Crab meat <P>2 tb Dry sherry <P>Bread crumbs Melt 4 tbsp of the butter in saucepan. Add flour, dry mustard, lemon peel, bon appetit and powdered horseradish, then stir until well blended. Add cream. Cook, stirring, until thickened. Saute mushrooms and onion in the remaining 2 tbsp butter. Remove from pan with slotted spoon. To butter in pan add scallops, which have been cut into bite sized pieces, and saute 3 minutes. Cut shrimp into small pieces. Combine sauce, mushrooms, scallops, shrimp, crab meat and sherry. Spoon into shells or ramekins; top with bread crumbs. Bake in 400 oven for 10 minutes, then broil a few minutes until lightly browned. Serves 8-10 people. Source: Spices of the World Cookbook, by McCormick Shared by: Sharon Stevens <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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