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Newspaper
Cedar Rapids Gazette
Location
Cedar Rapids, Iowa, United States of America
Date
Mar 14, 1995
Page
12
A syndicated column evaluates Kid Cuisine frozen meals for children. It notes fat ranges from 11 to 15 grams per meal with some higher options and contrasts these with fast food equivalents. The piece urges balanced intake and suggests serving fruits or vegetables alongside meals for better nutrition.
The article discusses a recipe makeover with higher milligram content per serving. Bills previously adjusted the recipe without full satisfaction, while Gamble recommends using traditional chicken base for fuller flavor. Ingredients include carrots celery onions chicken base pepper sage and basil.
A reader describes a cooperative cooking session from the FYIowa COOKING forum on Gazette Net. The recipe uses thyme garlic parsley bay leaf and chicken with Reames noodles to make a large two gallon broth and a daylong simmering process.
A festive Irish inspired recipe for Blarney Stone shaped cookies glazed in green and topped with milk chocolate kisses. Butter sugar and vanilla blend with egg then combined with flour cocoa baking powder and salt to form logs. After chilling bake at 325 degrees for 15 minutes then glaze and finish with a chocolate kiss. Makes 36 cookies.
Easy traditional dinner with steam vegetables and a tangy butter horseradish sauce. Then corned beef broccoli Swiss cheese pockets use minced onion, defrosted broccoli and cheddar style fillings wrapped in pizza dough and baked until golden.
A national survey from mid January shows only 1 percent of 806 Americans still frequently use fondue pots once popular in the 1970s. Other findings include 8 percent owning a pasta machine with 6 percent using it regularly and 10 percent with espresso machines, while 92 percent own a microwave and 82 percent use it often.
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