Hot Mustard Nectarines for Meats
Easy nectarine mustard sauce boosts ham franks and pork chops. Slice nectarines and cook with butter sugar mustard cornstarch vinegar for two minutes, then serve as compote or in a bowl for an attractive table presentation. Makes about 1 1/2 cups.
MENTIONED IN THIS ARTICLE
San Joaquin Valley
Newspaper Enterprise Assn
Easy cocktail snack balls from shelf-stable spreads
Simple after golf treats mix deviled ham chicken or liverwurst with cream cheese and seasonings. Form chilled mixtures into sesame-rolled balls, then serve with assorted crackers for quick party bites.
MENTIONED IN THIS ARTICLE
Newspaper Enterprise Assn
Shrimp supplies stretch far beyond local shores
A United States shrimp overview notes annual consumption above 400 million pounds with 70 percent eaten in restaurants. Mexico leads foreign suppliers followed by India and others as the industry grows through quick freezing and a new International Shrimp Council led by Mauricio Madero of Mexico City.
MENTIONED IN THIS ARTICLE
United States
Midwest
South
Mexico
India
Panama
Nicaragua
Salvador
Guiana
Venezuela
Brazil
Thailand
Japan
Spain
International Shrimp Council
Washington, D.C
U.S
Mauricio Madero
Mexico City
Madera
Gulf Ports
Contry
Madero
Newspaper Enterprise Assn
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