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Newspaper
News
Location
Frederick, Maryland, United States of America
Date
Apr 01, 1987
Page
6
Learn to plan simple meals from freezer and pantry, cutting prep time with strategies like batch cooking, oven versatility, and ready to heat dishes. Use a flexible menu, bake multiple items together, and freeze stews or creamed chicken for future meals. Include oven fried chicken recipe details.
Health minded Americans seek fresh fish as a protein source and sauces like Yogurt Wine Sauce and Tomato Cream Sauce turn baked or broiled fish into elegant meals. The recipes blend yogurt with white wine and herbs for a piquant French touch and a velvety tomato cucumber cream. Each sauce yields about 1.4 to 1.3 cups and elevates salmon halibut and other firm white fish for immediate serving.
A kitchen note shows Creole Baked Rice with tomatoes and green pepper baked 400 degrees for 30 to 45 minutes yielding six servings. Peas with Thyme instructs steaming frozen peas with water and salt, then stirring in thyme before serving with fruit salad. A yogurt wine sauce offers a quick enhancement for salmon or white fish.
A food piece argues sides can elevate any main dish into a complete meal. It outlines quick strategies and provides recipes for spinach rice, chickpea salad, and red peppers with onions, offering practical tips for speed and flavor.
A Gold Note newsletter notes chicken salad has become a gourmet takeout favorite, with dozens of varieties sold in plastic containers. A New York City spot offers chicken with pecan halves for more than 20 dollars per pound, illustrating sky high prices amid diners and aggi.
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