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This newspaper page contains 13 articles. Subscribers can read the full text of each article.
Newspaper
Cedar Rapids Gazette
Location
Cedar Rapids, Iowa, United States of America
Date
Jan 02, 1996
Page
13
Light magazine selects Risotto Beets Roasted chicken Mashed potatoes Apples Balsamic vinegar Ginger root Mushrooms Flavored oils Greens as the year s top foods. The list reflects Americans experiments with spices and new flavors.
The Passionate Gourmet offers monthly newsletters with gourmet recipes and themed menus for couples seeking rekindled romance. Subscriptions cost 12 dollars for one year, with the first 500 subscribers receiving a free Cookin In Ventura copy. Free sample issues available by calling 800 642 6346.
A roundup highlights Coffeetime Indulgences by Linda Hegeman and Barbara Hayford with 68 coffee pairings and treats. Also noted is Memories Of A Midwestern Farm by Nancy Hutchens with over 100 recipes and grandmotherly journals, plus The New Professional Chef Sixth Edition from Van Nostrand Reinhold detailing essential culinary skills.
New Season's Gourmet Seasonings markets nine blends of salt free seasonings with no artificial ingredients or chemicals. For details call 1 800 325 5619 or write P O Box 376 Azusa California 91702 to receive a free descriptive pamphlet and order form.
Pepperidge Farm launches its third annual Puff Pastry Recipe Round Up offering 500 dollars as grand prize and five charity donations. Entries must be postmarked by March 15 and complete rules are available via Pepperidge Farm Pastry Kitchen booklet free by mail or phone.
Bread machines now create more than loaves including pizza crust focaccia and bread bowls for dips. Hands on options allow shaping dough after kneading or using a dough cycle, with specialty baking ingredients recommended and a phone line for traditional hand kneading recipes.
A simple spicy mustard focaccia recipe uses bread flour sugar salt and yeast. Mix dough on the bread machine then rise bake at 400 degrees for 15 to 18 minutes until golden brown and cool on a rack. Makes 1 focaccia.
A basic white bread dough with dill and caraway is baked in a loaf pan. After cooling the loaf is hollowed to create a bread bowl for dip, using the top as a lid and reserving the hollowed center for dippable cubes.
Bread Basics outlines careful measuring and proper loading order for bread machines. It warns on dough moisture, tepid water, and fruit sugar effects. It advises draining canned fruit and avoiding sulfur dioxide treated fruit to protect yeast. Store yeast cool and refrigerate after opening to prevent spoilage.
Gerber 3rd Foods Dinner Sauces target older babies nine to twelve months, offering Vegetable Trio Beef Spaghetti Sauce Alfredo and Rice options Broccoli Beef Garden Vegetables Chicken. Campbell Healthy Request adds Hearty Pasta Vegetables and Cream of Chicken Broccoli soups. Prices vary 66 cents to 99 cents.
The Los Angeles Times recounts murri and kamakh, rotted Near Eastern condiments once made from barley dough or milk, stored in fig leaves for 40 days and rooftop maturation. Murri resembled Worcestershire sauce while kamakh flavored bread with herbs and petals, yet both carried aflatoxin risks.
A busy schedule era fades as smoothie breakfasts gain traction. The recipe uses frozen raspberries and strawberries to deliver needed nutrients quickly. A simple, no-fuss option suited for hectic mornings.
A blender drink mix using raspberries strawberries ice sugar and milk makes about 2 cups. Variants include Blueberry Blockbuster with blueberries and vanilla and Peachy Keen with peaches. nutrition facts are garbled but mention low fat milk and various cholesterol and carbohydrate values.
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