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Newspaper
Baytown Sun
Location
Baytown, Texas, United States of America
Date
May 07, 1986
Page
9
A fanciful salmon salad served in baked basket cups made from crescent dough. The recipe uses salmon, peas, carrots and onion tucked in lettuce lined baskets with a dill vinegar dressing, yielding four servings.
Advice from the Texas Medical Association on preventing choking in children and older adults. Do not leave a child unattended while eating, avoid eating in cars, cook and cut foods small, ensure proper sitting posture, and consult a pediatrician if choking occurs. Also notes that topical teething anesthetics can affect swallowing and encourages giving varied tastes while staying present during meals.
A compact feature on artichokes tracing their history and forms from fresh to canned and frozen. It highlights two dishes Chicken in a Hurry and Shrimp and Artichoke Casserole with step by step notes, serving sizes, and tips on ingredients like Gruyere and optional wine. The piece notes cultural reach from ancient legends to Louisiana and California production.
Quick pressure cooker chicken dish from San Francisco features moist meat with a gingered orange sauce. Serve over rice or noodles with a green salad. uses thickened breast halves, green pepper, onion, orange rind, water, orange juice, sherry or cider, soy sauce.
A collection of kitchen tested canape recipes including Florentine canapes from spinach souffle and a foil wrapped chicken with orange sauce. Contains microwave method steps, ingredients like Parmesan breadcrumbs ginger orange sauce and directions to cook and serve for party nibblers.
Microwave method for crumb topped cod uses Alaska cod, bread crumbs, parsley, butter and lemon. Conventional baking also yields flaky cod, with a note on boneless meat popularity due to convenience and storage efficiency. The piece blends a kitchen-tested recipe with market trends, highlighting boneless cuts as easier to handle.
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