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This newspaper page contains 7 articles. Subscribers can read the full text of each article.
Newspaper
News
Location
Frederick, Maryland, United States of America
Date
Aug 22, 2001
Page
11
A regional newspaper piece urges redefining breakfast to fuel children for school. It cites nutritionist Leanne Ely on balancing carbs and protein, warns against processed foods and juice drinks, and highlights eggs and various morning recipes like overnight French toast and garden frittata.
Associated Press instructions describe freezing whipped cream for later use and piping decorative shapes. Recipes include chocolate mint mocha and vanilla varieties using heavy cream confectioners sugar cocoa coffee and peppermint candy. Serve with seasonal berries and fruit as a topping.
The article notes studies and FDA authorized health claims for foods such as soy, oats, and fiber aimed at lowering cardiovascular risk. It mentions fiber intake of 3 grams daily, the potential benefits of omega rich fish, and polyphenols in grape juice for supporting heart function, with daily intake guidance and ongoing research.
A guide highlights lycopene from tomato products and tea catechins may aid health. It urges variety with five to ten daily servings of fruits and vegetables, and shares a salmon with Mustard Dill Sauce recipe and a salmon dish method. Column by Lisa L. Kelber notes practical meal ideas.
The Food and Friends meal program lists menus and reservation contact for Aug 27 through Aug 31. Locations include Frederick Salisbury Street EMMITSBURG THURMONT BRUNSWICK senior centers and Mount Pleasant Raritan Club Hall. Meals feature grape juice or juice, Salisbury steak with gravy, beef pot pie, potatoes, vegetables, bread, Jell-O and pudding. Reservations via (301) 694-1605 weekdays 8:30 am to 4 pm.
A partial cooking note describes how to keep greens crisp by tossing with vinegar during a fete. The fragment mentions clingy leaves and the risk of wilting when dressed too long. Source hints at a Food Network origin.
A lentil and rice dish is described as part of Epicure 135 Recipes for Eating, highlighting healthful, low fat options. The Lentil and Rice recipe emphasizes balance of amino acids, with onions, rice, water, raisins and nuts, and yields four servings with 313 calories per serving and 2.8 g fat.
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