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Newspaper
Cedar Rapids Gazette
Location
Cedar Rapids, Iowa, United States of America
Date
Mar 21, 2000
Page
23
The Gazette highlights a Dunkin Donuts Black Forest doughnut in Friday's Weekend feature. Orange-Loy Glazed Salmon headlines Saturday's Cue with The Corner Tavern in Walker spotlighted in Local Forkcast.
Accent/Food seeks reader picks for a monthly Last Bite feature in The Gazette. Send the dish, restaurant, your name, daytime number, and address to Last Bite Food Editor The Gazette Cedar Rapids IA.
The Iowa Egg Council holds its annual cooking contest on Saturday April 1 from 10 am to 2 pm at Westdale Mall Cedar Rapids. Five students and five adults compete in egg dish finals judged for a $500 first prize in each category. Kids and adults may join egg decorating yolk painting and tasting new recipes as KDAT broadcasts live.
Louis Rich introduces fully cooked seasoned Beef Steak Strips ready to eat. Priced at $3.29, they will reach grocery refrigerated sections nationwide by April 1 and suit fajitas stir fry salads and more.
DiGiorno unveils Half and Half Rising Crust Pizza in 12 inch size with four varieties. Available in grocer freezers at a suggested retail price of 5.79 dollars.
The Nestle Culinary Center predicts ravioli cappelletti and tortellini will be prominent menu items in the coming years, signaling a shift toward premium filled pastas in dining trends.
The fourth annual Southern Living Holiday Recipe Contest offers five $1,000 grand prizes. Entry instructions are on southernliving.com and entries must be postmarked by May 1.
A brief feature notes shifts in food service and meals in schools and workplaces, highlighting new trends in presentation, packaging, and nutritional emphasis as dining habits evolve. The piece cites evolving tastes and influences from modern menus and consumer expectations.
Frontier's Norway plant uses an on site cafeteria run by Liz Hopkins to serve about 150 workers and children. The menu features meat and potatoes, vegetarian options like Baked Curry Tofu with Vegetables, and everyday items such as soups and baked potatoes. Organic ingredients are prioritized when possible and special diets are accommodated.
Cedar Rapids reader Pat Waskow asks in a Back Burner letter to clear up confusion about margarines and spreads. The writer seeks guidance on choosing products, mentioning guidance on labeling and baking performance.
The Good Housekeeping Baking guide says margarine can replace butter in many baked goods if a solid stick margarine with 80 percent fat is used. Tub margarine and water-rich diet varieties should be avoided as they alter results. Oil is optional but only as a flavorless fat, not a replacement for solid shortening. Shortening like Crisco enhances pie crusts and yields taller cookies due to slower melting.
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