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Newspaper
News
Location
Frederick, Maryland, United States of America
Date
Jan 03, 2001
Page
7
Fragmented recipe notes describe browning brisket in oil, searing pieces, and cooking slowly with vegetables in liquid until tender. Instructions mention using a flat dish or waxed paper, optional oven or stove simmer, and approximate 45 minutes per large carrot. Includes reference to Mark Bittman variations.
Recipe roundup with kale chard and beans including notes to add potatoes and summer ingredients. Describes cooking steps for greens sautéed with onion garlic ginger soy sauce and broth, plus a side with potatoes and wilted greens, yielding four servings with calorie and fat details.
Souper cuisine offers homemade soup as a nutritious comforting winter staple. The article details fat reduction, low sodium options, and quick cooling to avoid the danger zone, ending with a chunky chicken and pasta soup recipe using chicken, onions, peppers, beans, tomatoes, and low-sodium broth.
A mixed recipe fragment outlines two dishes. One references oats with butter and spices for breakfast serving about 4 cups, while the other describes mini meatloaf boats using lean beef, tomato juice, oats, onion, and cheese, baked until 160 degrees internal. Nutrition figures accompany each item.
The article notes many foods first cultivated in Mexico before European discovery, including peppers and chiles, which later influenced cuisines across Europe and beyond. It emphasizes how items like peppers and other crops were not present in Europe prior to the 16th century.
The Food and Friends program lists meal options and times, with activities at Brunswick and Liberty Town United Methodist Church Hall. Monday January 8 offers meatloaf with cabbage and bread, desserts. lunch service runs 8:30 am to 4 pm. Tuesday and Thursday feature spaghetti with gravy and side dishes, fruit cocktail and biscuits.
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