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Newspaper
Cedar Rapids Gazette
Location
Cedar Rapids, Iowa, United States of America
Date
Sep 25, 1990
Page
17
A vintage style guide promotes using marshmallows in gelatin salads puddings and cereals and in quick desserts or fudge. It covers making peach mousse and marshmallow cream desserts with brandy evaporated milk graham crust and microwave steps. Includes tips for S'mores and storage details.
A Girl Scout troop from the nation’s capital tastest 10 dinners and five frozen and shelf-stable meals in each category. Swanson Fried Chicken Dinner and Stouffer’s Spaghetti with Meatballs win, Tyson’s Looney Tunes and My Own Meal fare well, healthful entrees impress moderately, Canagra Kid Cuisine ranks lowest among the options.
At an International Egg Conference in San Francisco Dr James P Cox of Bon Dente International Inc introduces Egglite a man made egg with real white and yolk mimicked by chicken meat and broth held by a membrane The product has about 30 calories and aims to reduce cholesterol fear with a 18 month timeline for consumer availability
Walter Scott started the first horsedrawn lunch wagon in 1872 in Providence, selling nickel items and pies. Diners later added counters and indoor space, with 24 hour operations evolving from night lunch wagons. key early manufacturers included T H Buckley, Jerry O Mahony, and Patrick Tierney.
A New York waitress recalls diner slang still heard at Pearl Street Diner in Manhattan. Terms like stack and 86 survive in pockets, but fast food culture and casual dining endanger the old lexicon used by short order cooks and servers.
Experts outline two canning methods boiling water bath and pressure canner. Boiling water bath suits most foods with no special equipment while pressure canner handles low acid vegetables and high acid foods as appropriate.
The article quotes Gerhold and Pasold on selecting lean meats and low fat products. It notes beef cuts like tenderloin and sirloin provide about 165 calories per 3 ounces and pork loin options under 200 calories. It invites readers to read labels and call 395-0635 for a class at 7.50.
Recipe fragments describe toppings for baked potatoes using cheddar cheese sour cream buttermilk or yogurt and broccoli florettes with peppers green onion bacon and garlic powder. Each yields about two cups of topping with approximate nutrition per serving.
Limit calories from fat to 30 percent or less and sodium to about 5 grams daily. Choose low-saturated fat margarines and liquid oil as first label ingredient. Maintain a 2:1 polyunsaturated to saturated fat ratio and avoid lard coconut palm oils. Prefer corn soybean safflower and other acceptable oils. Select whole grain breads using specific wheat flour terms and choose 100 percent fruit juice over cocktails drinks punches sparkles or beverages.
A catalog of beverage calories lists Sundance Cranberry Sparkler at 133, Cascadia Cranberry Apple at 70 and 2 for diet, Tropicana Cranberry Orchard at 159, Ocean Spray Cranberry Juice at 183, Diet Cranberry Juice at 58, and Tropicana Orange Juice at 150.
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