General tips

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.

Oven Tips : Close the oven door gently - slamming forces out the hot air.

Buy Organic Foods : There are 12 foods where buying organic makes even more sense than normal.
According to the EWG (Environmental Working Group) the 12 most contaminated foods are:

apples
bell peppers
celery
cherries
imported grapes
nectarines
peaches
pears
potatoes
red raspberries
spinach
strawberries

All tested positive for pesticide residue – even after having been washed! Sweet bell peppers were the vegetable with the most pesticides overall, with 39 pesticides detected on a single sample. Conversely, if you're going to buy conventional, peas, broccoli, onions, pineapples, mangoes, bananas, kiwi and papaya had the lowest occurrence of pesticide residue.

Gingered Shrimp Appetizer Recipe

	Category	Appetizer Recipes
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Ingredients And Procedures

2 tb Teriyaki sauce

1 1/2 ts Chopped pared ginger root

2 tb Rice vinegar

1 ts Dry sherry

1/2 ts Granulated sugar

1 ds Salt

8 oz Shelled, deveined cooked

-large shrimp 1/2 md Cucumber, pared, cut into

-sticks In small flameproof container or metal measuring cup bring teriyaki sauce to a boil. Reduce heat to low, add ginger, and let simmer until liquid is slightly reduced, about 3 minutes. Add vinegar, sherry, sugar, and salt and stir to combine; let simmer 3 minutes. In glass or stainless -steel container large enough to hold shrimp in single layer arrange shrimp,; pour in teriyaki mixture aand toss to coat. Cover with plastic wrap and refrigerate for at least 3 hours. Use slotted spoon to remove shrimp to serving plate. Pour marinade into small bowl and serve as dipping sauce with shrimp and cucumber. Makes 4 servings [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.

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<h1>Gingered Shrimp Appetizer</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 tb Teriyaki sauce <P>1 1/2 ts Chopped pared ginger root <P>2 tb Rice vinegar <P>1 ts Dry sherry <P>1/2 ts Granulated sugar <P>1 ds Salt <P>8 oz Shelled, deveined cooked <P>-large shrimp 1/2 md Cucumber, pared, cut into <P>-sticks In small flameproof container or metal measuring cup bring teriyaki sauce to a boil. Reduce heat to low, add ginger, and let simmer until liquid is slightly reduced, about 3 minutes. Add vinegar, sherry, sugar, and salt and stir to combine; let simmer 3 minutes. In glass or stainless -steel container large enough to hold shrimp in single layer arrange shrimp,; pour in teriyaki mixture aand toss to coat. Cover with plastic wrap and refrigerate for at least 3 hours. Use slotted spoon to remove shrimp to serving plate. Pour marinade into small bowl and serve as dipping sauce with shrimp and cucumber. Makes 4 servings [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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