Potato comes into its own as snack food
New York report notes the potato skin, long debated for labor and nutrition, is gaining popularity as a snack. It recalls maids, soldiers, and housewives peeling spuds for fried or mashed dishes while physicians and mothers argued baked skins held superior nutriment and urged finishing the skin with butter.
MENTIONED IN THIS ARTICLE
New York
UPI
Simplot publicizes Skincredibles potato skin snacks
Bill Daniels of J. R. Simplot Co. explains Skincredibles, two shapes of potato skin snacks for foodservice. The strips and shells are par fried and frozen for quick cooking, with by products used in other potato products. Simplot is not targeting retail, but some customers private brand the product.
MENTIONED IN THIS ARTICLE
Bill Daniels
J. R. Simplot Co
Caldwell
Idaho
Simplot Company
Daniels
Simplot
General Foods Corp
Kankakee
Beef Kebabs with Cubed Chuck Roast and Sides
Cooks cut 1% to 2 pounds beef from chuck roast into 1 inch cubes and coat with seasoned flour. Brown in fat, then simmer with water onion vinegar and garlic until tender, about 1 1/2 hours. Serve on broccoli and rice. Waldorf salad and rolls with butter complement the meal.
Slim Gourmet Spaghetti Shows It Is Not Fattening
The article argues spaghetti is not fattening and provides calorie data for tender and al dente pasta. It offers leftovers guidance including freezing, reheating, and a Genovese style reuse recipe with ham mushrooms onions and wine. It promotes careful portioning and ends with a lighter Italian recipe pitch from Slim Gourmet Italian Recipes.
Aspic Adds Refreshing Change In Side Dish Dish
Aspic as a refreshing change for menus is highlighted. The Tangy Chicken in Aspic recipe uses lemon gelatin, cocktail vegetable juice, vinegar, Worcestershire, canned chicken and green pepper folded into a mold to chill into a firm five-cup dish serving about four. The kitchen tested yield is about five cups.
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