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Newspaper
Cedar Rapids Gazette
Location
Cedar Rapids, Iowa, United States of America
Date
Jan 30, 2001
Page
21
The Drive-Thru Gourmet reviews a Bacon Ranch Crispy Chicken Sandwich from McDonald’s in Friday’s Weekend. Gourmet Mushroom Fettuccini is the featured recipe in Saturday’s Cue with One Twenty Six restaurant spotlighted in the Local Forecast.
Gourmet blend by Johann Wulff using Guatemalan beans processed to reduce heartburn irritants. Two ounce sampler bags priced at $1.99. Orders via phone 1-888-376-2777 or at www.theconsideratecoffee.com.
Progresso expands its ready to serve soup line with Beef & Vegetable, Five Vegetable Steak, and Beef & Mushroom with portabella mushrooms penne pasta and steak. Each 18.5 ounce can carries a suggested retail price of $1.99.
This earthy full bodied red wine offers lush texture and rustic charm with blackberry flavors. It pairs with hearty winter stews and roasts and represents excellent value for use over the next year as a house red. Baltimore Sun
Sara Perry’s Valentine Treats offers kid friendly recipes like Peanut Butter with Love Sandwiches and Princess Royales and adult options such as Hearts-On-Fire Grilled Prawns Filet Mignon with Four Butters and a Pink Whipped-Cream Cake. A breakfast in bed feature completes the festive menu.
The Working Mother editors publish a cookbook of popular recipes and time saving tips. It features 29 minute meals, freezing ideas, and weekly dinner plans with a suggested price of 24.95 dollars.
Iowa Farmer Today writer Dan Zink visits Florida teacher Julie Faulk and her fourth grade class to explore corn foods. The piece recounts a Corn Festival, corn dish recipes including Corn Casserole and Cinnamon Corn Pudding Cake, recipe mishaps, and cautionary notes about following directions and using cream.
A shared kitchen note presents two corn based dishes. Lora Burnett’s corn casserole combines cream style and whole kernel corn with sour cream and muffin mix baked until golden. Jamie McFadden’s cinnamon corn pudding cake uses cornmeal milk cream eggs and cinnamon for a custard like Bundt cake dusted with sugar.
A Fort Lauderdale chef shares a Frozen Thin Mint based dessert using Girl Scout Thin Mint cookies. The recipe includes crust, white chocolate filling, and a chocolate topping with steps and measurements, noting it is labor intensive and a diet buster but worth the holiday treat.
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