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Newspaper
Aiken Standard
Location
Aiken, South Carolina, United States of America
Date
Apr 13, 1994
Page
6
Aiken Standard wire service recipes offer fresh ideas for tonight's dinner. Charlotte Balcomb Lane of Knight Ridder Newspapers is credited with compiling the collection.
Vegetarian enchilada wedges baked in a pie pan with zucchini beans corn and salsa. Layers of tortillas and cheese create six servings with cilantro and optional pepper and a 391 calorie per serving estimate.
Fresh avocado leaves and fennel flavor a black bean soup with chorizo. The recipe serves 3 cups for enfrijolada, then adds shrimp and crispy tortilla strips with queso fresco as a final topping.
The article extols ribs as America's favorite grilling food and stresses patient, indirect grilling. It outlines rib types spareribs back ribs and country style ribs, plus proper sauce timing and charcoal setup for juicy tender meat.
The article notes a renewed interest in beef as Americans seek balance and moderation. Lean cuts like eye of round offer lower fat and cholesterol than chicken breast, with chefs and shoppers urged to monitor portion sizes and consider fat and cooking losses.
Dietitian Patricia Horbink demonstrates the new standardized FDA mandated labels due by May 8 for all packaged foods. She shows how to read the front claim, the bold Nutrition Facts panel, portion size, calories, percent daily values, vitamins and minerals, and how to compare fat and calories across products. She argues the changes reflect major health concerns and will speed shopping and promote healthier choices.
2 pounds country style pork ribs cut into 1 rib portions. For sauce mix tomato paste brown sugar orange juice concentrate red wine vinegar mustard Worcestershire pepper. Grill ribs over slow coals covered, about 20 minutes per side, brushing with sauce. Cook 25 to 35 minutes more until done. Serves four.
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