Main dish pairs pasta vegetables in baked eggplant shells
A recipe uses canned beefaroni with eggplant shells filled with sautéed onions garlic and vegetables. The mix adds Parmesan and mozzarella then bakes at 325 for 35 to 40 minutes for a hearty inexpensive main dish.
MENTIONED IN THIS ARTICLE
Coarsley
Amateurs lift fund raising cookbooks with charm
New York Times review notes amateur cookbooks blend lore with regional recipes and charity. They offer insight into quirky dishes though often rely on dehydrated soup mixes and gelatin salads. Several regional titles from Mississippi Louisiana Wisconsin South Carolina Georgia and Alaska are highlighted with purchase details.
MENTIONED IN THIS ARTICLE
Mimi Sheraton
New York Times News Service
New York
Margaret Cook
United States
South
Mississippi
Louisiana
St. Stephen’s Episcopal Church
Indianola
Miss
P.O. Box
Service League of Lafayette
Lafayette
New Orleans
Wisconsin
Wauwatosa
North 83d
Wis
Carolina
Junior League of Greenville Inc
Greenville
S.C
Georgia
Cassina Garden Club
St. Simons Island
Gordon Woodruff
Colonial Drive
Santa Fe
N.M
West Orange
N.J
Shishmaref Day School
Anchorage
Alaska
Chef declines royal offer to become palace chef at king Hussein's court
Andre Torres, executive chef of the Lodge of the Four Seasons at Lake Ozark, recounts his week in Jordan for King Hussein who offered him the palace post. He declined to stay with his family, preferring a stable life at the Ozarks while continuing to travel and cook globally.
MENTIONED IN THIS ARTICLE
Ozark Lake
Andre Torres
Ozarks
Hussein
Jordan
Torres
Lodge of the Four Seasons
France
Italy
Norway
Boston
Algeria
Switzerland
Amsterdam
Tunis Hilton
Wartorn Dacca
Nairobi
Tokyo
Los Angeles
Anja
Lake of the Ozarks
India
Paris
Florida
Louisiana
St. Louis
Peanut Soup Recipe Variation
A simple peanut soup combines 2 cups chicken stock and 4 chopped onions simmered 30 minutes. Strain, whisk in 1 cup cream 1 cup coconut milk 4 cups peanut butter and red pepper, then blend and chill.
Brown bag lunches not cheaper than school meals say USDA
A USDA release summarizes Virginia and Utah findings that home packed lunches can cost more than school meals and may be nutritionally inferior. Virginia compares two bag lunches with school versions, noting higher homemade turkey and peanut butter options. Utah reports elementary and secondary home costs around $1.10 and $0.82 versus school meals. The study also cites nutrition advantages and sanitation of school lunches.
MENTIONED IN THIS ARTICLE
Washington
UPI
School Food Service
Virginia
Usda News Center
D.C
Fairfax County
Food Service
Utah
H.H. Winawer
Carolyn Klein
Pella
Joanne Styer
Montgomery County
New Hartford
N.Y
Anne B. Gennings
USDA
United States
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Easter Seal Society For
Shishmaref Schools
Gilded Cage
West Fourth Street
Rochester
University of Rochester
Miron Zuckerman
Eric Newhouse
Diated Press
Menachem Begin
Egypt
Anwar Sadat
Camp David
Dial
Younkers Lindale Mall
Lindale Mall
Westdale Mall
Younkers Label
Missy Sportswear
Gazette
Lindale
Westdale
Missy