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Newspaper
Cedar Rapids Gazette
Location
Cedar Rapids, Iowa, United States of America
Date
Feb 06, 1990
Page
11
The piece notes pizza as the most popular American food, with about 11 billion slices yearly, edging out hamburgers. It contrasts regional styles such as Chicago deep dish and California lighter pies, and includes a classic all American pizza dough recipe yielding two 12 inch crusts.
Debbie and George Schaerer of The Grape Vine Winery in Amana introduce Lovers' Wine a cranberry plum blend priced at 9.50 for a 14 litre bottle. The couple developed the wine after taste testing with patrons of The Barn Restaurant and say the wine enhances romance for Valentine’s Day.
St Luke's Hospital starts Gourmet Learning Lab cooking classes led by dietitian Sandra Shultice. Classes run Mondays 5:30 to 7:30 p.m. with Thai Greek and Pacific Northwest themes and 10 dollar fees. 20 participant limit. Phone 369 7776 for preregistration. The piece also recounts readers' Pemmican recipes shared after John Payne's request for his updated version.
Brief note directs readers to page 2B for an A la Carte listing. The readable text provides no additional details about the item or context.
Health note explains shellfish can fit a low cholesterol diet. Clams and scallops have about 35 milligrams per 3 ounce serving, far less than skinless roast chicken which exceeds it in cholesterol and fat.
The U S Olympic Committee Division of Sports Medicine and Science emphasizes water as essential since body water makes up 60 to 70 percent of the body. Without adequate hydration performance can drop within an hour, so athletes should drink water before during and after workouts and events.
The American Egg Board advises buying eggs from refrigerated cases and refrigerating them immediately. Use only clean unbroken eggs for dishes not thoroughly cooked. Do not leave cracked eggs or egg dishes at room temperature for more than one hour. Use cracked shell eggs in dishes cooked to 165 degrees F or higher, such as baked goods custards and casseroles.
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