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Newspaper
Cedar Rapids Gazette
Location
Cedar Rapids, Iowa, United States of America
Date
Jun 13, 1995
Page
15
The National Restaurant Association reports rising appetizer orders with a 5 percent gain in 1994 over 1993 and 1992 likewise showing growth. More than nine in ten menus include appetizers, median eight per menu.
Sourcebooks releases 365 Foods Kids Love To Eat by Sheila Ellison and Judith Gray. Oxmoor House introduces Low Fat Ways to Cook Pasta by Susan McIntosh with over 160 recipes. The Chicken Cookbook catalogs 51 finalist recipes and can be ordered for 2 dollars to Coventry Connecticut.
National Cattlemen's Association survey shows 116,509,000 Americans ate beef over Memorial Day Weekend. Consumption peaked on Memorial Day with an estimated 61.1 million pounds, more than any other day of the year.
More than 14.5 million Americans prepare for canning and pickling season as Heinz Ball Home Canning Products publish free guides. Readers can request Heinz Successful Pickling Guide and Consumer Newsline by mail. Additional free brochures cover Slaw by T. Marzetti Co and frozen cherry tips from Northwest Cherry Growers, plus Enjoy Georgia Peaches from the Georgia Peach Commission.
The recipe outlines Italian steaks with Parmesan grilled vegetables for a Father’s Day meal and features a Father’s Day Necktie Cake. It details garlic basil pepper seasoned steaks grilled with peppers and onions, plus a cocoa butter cake with buttercream icing in a tie design.
Swanson introduces California Bakes with five new flavors, two gram fat per serving, 8 ounce bags priced 2.39 to 2.59. Claussen adds Sandwich Slices pickle product for 125th anniversary. Planters debuts Reduced Fat snacks with various fat reductions and prices. Hostess offers Lights Low Fat Muffins Banana Bran and Blueberry at 3.29. Robert Rothschild launches Honey Mustard Pretzel Dip 14-ounce jars for 7.70. Campbell Soup launches Swanson Mac & More frozen entrees in multiple flavors priced 0.69 for 6-ounce portions.
The article introduces six salad greens green leaf and red leaf lettuces butter lettuce radicchio curly endive watercress and escarole. It describes flavor textures and pairings with dressings and other ingredients and offers tips for selecting keeping greens fresh and tasty.
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