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Newspaper
Cedar Rapids Gazette
Location
Cedar Rapids, Iowa, United States of America
Date
Jul 16, 1996
Page
15
Pace Foods in Antonio claims a jalapeno variety as mild as a bell pepper and markets it under Operation Big Chill. The firm notes a patent pending on the new pepper and is patenting its DNA profile amid competition in the picante sauce market.
The Cooking Light magazine hosts a Recipe of the Decade Cookoff with a $20,000 grand prize. Ten finalists will be chosen to compete at the April 19 and 20, 1997 cookoff in Birmingham Alabama. Entries must be low fat and include at least one Kraft Foods product with ingredients listed in order of use and exact quantities. Postmark deadline is October 7.
McDonald’s restaurants have replaced low-fat soft serve yogurt with ice cream while keeping calories and fat close to prior levels. Detroit-area rep Anne Hoyt notes a 120 calorie serving with 2 grams of fat versus 120 calories and 1 gram of fat for the yogurt, adding customers prefer the taste of the ice cream.
A new Gerber Baby Food flavor Chicken Alfredo signals changing trends in baby foods as manufacturers expand the lineup to include pasta inspired options for infants and toddlers.
The National Cattlemen's Beef Association offers five ground beef and cheese family meal ideas that can be prepared in 30 minutes or less with on-hand ingredients. A free Fast Family Favorites booklet with perforated recipe cards and photos is available by mail to NCBA in Chicago Illinois.
Recipe notes for 4 servings from Great Taste Low Fat Grilling. Includes ingredients: potatoes, Dijon mustard, lemon juice, thyme, pepper, chicken breast, mushrooms, cherry tomatoes. Step by step grilling method with skewering and cooking times.
Reporter Sue Davis Smith describes Iowa reenactors cooking with cast iron Dutch ovens and tin pie plates to illustrate pioneer kitchens. Curator Pat Crawford and antique dealer Kathy Banowetz discuss utensils from sheet metal to pewter and enamel coffee pots, showing how iron and brass replaced tin over time.
A refreshing frozen treat idea uses sorbet scooped into hollow pineapple quarters and topped with tropical fruit slices and maraschino cherries. Prepare bowls ahead, freeze scooped sorbet on plastic trays, and serve with dry ice for long-lasting chill at picnics.
Remove edible part of pineapple leaving 2 inch skin canoe. Cut into spears and place on sauce. Spoon sauce into canoe and add pineapple spears. Scoop three sorbet flavors on sauce. Garnish with remaining fruits maraschino halves and a cherry. Makes 1 serving. Nutrition facts list protein 0.9 g fat 2 percent calories from fat 118.19 carbohydrates 0 mg cholesterol 0 and sodium 827 mg.
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