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Newspaper
News
Location
Frederick, Maryland, United States of America
Date
Dec 26, 2001
Page
12
University of Massachusetts study found canned foods can rival fresh or frozen when used in recipes. Use leftovers to craft dishes like morning-after French toast, bread pudding, smoothies, veggie-topped pizzas, and turkey fajitas, with tips on soups, casseroles, quiche, and pureed vegetables.
Prominent chefs predict 2002 trends focus on home cooking and semi or fully prepared foods as people nest at home post 9 11. Emphasis on comfort regional dishes simple ingredients and sustainable organic options shape a year of cozy, flavorful eating and ethnic foods sought outside the home.
Fragmented OCR presents a jumble of recipes and notes. It mentions light heating steps for black eyed peas with bacon grease, saffron cake instructions from a Pennsylvania Dutch influence, and various unclear kitchen directions. The text is garbled with misspellings and partial phrases.
The piece urges resolutions rooted in healthful eating rather than weight loss. It cites USDA DHHS dietary guidelines updated to include exercise and safe food handling, plus practical tips such as more whole grains, fruits, vegetables, and lower fat choices. It covers increasing daily activity, meal ideas, and simple recipes for a healthier lifestyle.
Compiled notes for canapes and salads include a lemony mayo egg yolk mixture with tarragon and mustard for stuffed whites, garnish with caviar. Crab salad ideas mix lump crab, endive spears, green apple, fennel, peppers, and herbs with a mustard mayonnaise dressing.
Prepare two dozen small red potatoes halved and baked 25 minutes at 400 degrees until tender. Cool, scoop centers, mix cream cheese sour cream salmon dill and lemon juice, then fill potatoes and garnish with dill fronds. Yield 24. Distributed by Scripps Hemord News Service.
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