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Newspaper
Lawrence Journal World
Location
Lawrence, Kansas, United States of America
Date
Jun 14, 1973
Page
17
A concise overview of cream types including cream with 18 percent milk fat and 30 percent whipping cream, half and half at 11 percent, sour cream cultured flavors, and powdered dairy products. It notes pressurized cream uses nitrous oxide, and highlights calories in sour cream versus similar foods.
Quick ideas to flavor foods using sour cream while keeping calories in check. Toppings include dollops on soups with chives or parsley, and mixing into beans squash or fruit desserts. Also notes on substituting non dairy creams and their higher saturated fat content.
Eggs offer a nutritious affordable option with a 75 cent dozen price. The Asparagus Frittata blends eggs with fresh or frozen asparagus, Swiss cheese, and minimal seasoning for a two step cook: stove top then oven bake until puffed and golden.
Mrs Homer King attended grandson John Thomas Scott and Kinda Killian's wedding in Covington Virginia. Bridegroom born in Lawrence, son of Max Scott of Santa Rosa California. Mrs Wilma Morris returned from Terry Georgia for another grandson's wedding. Jimmy Hathaway wed Sheila Pickard June 3 with Mrs Morris singing. Mrs Earl Sanford and children returned from California visiting Bruce Robertson family in San Francisco and touring Long Beach Redwood Forest Disney land and Chinatown. Mrs Vernon Bahnmaier attended her son John and Lanna Moyer's wedding at Highland Christian Church in Independence Missouri.
Seasonal prices rise and fall for canned and frozen fruits and vegetables as spring and early summer sales clear last season's stock. Processors and wholesalers push promotions to prepare for the new growing season, reducing available stock as sales dwindle.
The color of meat reflects lighting and oxygen exposure more than quality. Freshly cut beef is dark, and air brightens it naturally. No additives are used or allowed, ensuring the meat remains wholesome and safe.
Prepare Hollandaise with minced fresh mint leaves and drizzle over sliced lamb. Serve the meat at room temperature to ensure optimum flavor and texture.
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