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Newspaper
News
Location
Frederick, Maryland, United States of America
Date
Aug 08, 2001
Page
15
A torn page details a zucchini bread recipe with ingredients like zucchini, nutmeg, ground ginger, orange extract, and vegetable oil. Instructions cover mixing dry and wet components, folding in shredded zucchini, baking in a greased pan at 350 degrees for about 53 minutes, cooling before slicing, and serving cold or as sandwiches with cream cheese.
A compact guide explains pepper heat varies by climate soil and interior veins. It lists habanero Scotch bonnet and serrano with appearance heat and common uses and provides two salsa recipes and handling tips.
Wilton Connecticut AP generous profile of Recipes From Home by David Page and Barbara Shinn. The couple run Home restaurant in New York and Shinn Vineyards on Long Island, sharing approachable farmhouse style dishes and family inspired plates like oven fried chicken scalloped potatoes and lemon bars. The book celebrates American cuisine evolving with time, featuring open kitchens and a vine covered North Fork project.
The Food and Friends program lists meals Aug 13 through Aug 17 for Frederick Emmitsburg, Brunswick and other senior centers. Meals include juice and varied entrees such as meatloaf, baked chicken, chef's salad, pound hamburger, and turkey sandwich. Reservations: 301 694 1605, Mon–Fri 8:30 a.m. to 4 p.m. Accessibility noted.
AP reports two onion types: spring summer fresh onions available March through August with light colored skins and sweet flavor. fall winter storage onions available August through April with thick skins and stronger flavor. Notes on yellow red white varieties and cooking uses. Sulfide compounds cause crying. chill and cut at the root end last. Source: National Onion Association.
The National Cattlemen's Beef Association reports sirloin as the top choice for home grillers, followed by T bone and porterhouse, rib eye, strip loin, and tenderloin filet mignon.
A 14 inch Italian loaf is filled with Jarlsberg cheese sour cream horseradish turkey cabbage and pepper. The loaf is wrapped in foil and grilled or baked until hot and crispy yielding six to twelve servings. Return slices with salad or fruit.
An acre of peanuts can yield about 30 000 peanut butter sandwiches highlighting the vast scale of peanut production and its impact on food spreads and nutrition initiatives nationwide.
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