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Newspaper
News
Location
Frederick, Maryland, United States of America
Date
Feb 02, 1994
Page
7
Simple, economical one pot meals save time and money by using protein plus vegetables and starch with a sauce, baked until hot and bubbly. Recipes include broccoli cheese casserole cabbage beef and chicken vegetable variations with clear steps and yields.
Two recipes from The Province feature chicken breasts and tuna steaks with Blue Ridge golden and amber lager. For chicken, boneless breasts browned in oil, oven‑finished, with a reduced onion stock and ale sauce enriched with Cheddar, served with parsley. For tuna, four six‑ounce steaks grilled or baked, brushed with a dill vinaigrette emulsified with lager, Dijon, maple, and vinegar, served with the remaining vinaigrette.
Rice varieties are categorized by kernel shape into long medium and short grain. Rice color is normally white. Texture ranges from fluffy to sticky and flavor from nutty to sweet. Trusted source Riviana Kitchens notes these distinctions.
A homey country style yeast cake with raisin and cinnamon. The batter rises once with no kneading, yielding a light spongy texture. The mix includes flour sugar oil walnuts and raisins, baked in a 13 by 9 inch pan at 350 degrees for forty minutes.
The Food and Friends program lists meal schedules from February 5 to February 11 for seniors 60 and older. Meals include milk, with sites accessible to the handicapped except Burkittsville, and reservations via 694-1605. The roster covers SENIOR FELLOWSHIP CENTER in Frederick area and multiple community sites with daily menus featuring beef, chicken, spaghetti, pork, and varied sides, with times around noon at most locations.
A recipe adds zip to macaroni and cheese with onion, celery, nuts, and horseradish. Saute onions and celery, mix milk with cornstarch, blend mustard oregano garlic pepper horseradish and blue cheese, heat gently until melted, fold with pasta, top with nuts, serve hot or warm for four to six servings.
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