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Newspaper
Lawrence Journal World
Location
Lawrence, Kansas, United States of America
Date
Apr 19, 2000
Page
13
A one dish Italian style pasta featuring turkey sausage with fennel, Great Northern beans and a light cream sauce. The recipe yields two servings with about 638 calories per serving and includes steps for sautéing vegetables, boiling linguine, and mixing in beans cream and basil.
Sliced chive tomatoes with Parmesan and fresh chives provide a light dish. The recipe yields two servings and lists nutritional values such as 29 calories per serving and 64 milligrams of sodium. Author Linda Gassenheimer is noted with contact and book details.
Oven baked potato wedges served with a warm chili cheese dip. Potatoes tossed with oil and garlic, seasoned, and browned. Chili combines beans cheddar and jalapenos, cilantro added, served with sour cream and green onions optional. Makes eight servings.
Lawrence public schools will offer at least two lunch choices daily including ham burgers, peanut butter and jelly, school sack lunches, or all three depending on the school. Elementary menus include fruit and vegetable bars. prices are 1.40 for elementary 1.60 for older students and 2.10 for adults with 0.30 extra for milk. St John School lists a separate lunch option with price 1.35 and includes a cold bar.
Free recipe brochure titled Quick and Easy Alaska Seafood Dinners invites readers to call 800 745 4000 or visit reynoldskitchens.com. Recipes highlighted include Salmon Fajitas and Honey Dijon Salmon.
Ginger, sweet and pungent, was valued by ancient Greeks and Romans and even on Queen Isabella's shopping list for Columbus. The spice enhances foods from stir fries to pumpkin pie and vegetables, adding warmth and depth to dishes.
A fast light dinner featuring potato gnocchi in a tomato meat sauce. The recipe from The No Time To Cook Cookbook by Joanne Abrams and Marie Caratozzolo promises meals under 45 minutes with simple steps and low-fat stance. Includes ingredients, steps, yields four servings and nutrition per serving.
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