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This newspaper page contains 8 articles. Subscribers can read the full text of each article.
Newspaper
News
Location
Frederick, Maryland, United States of America
Date
Jan 06, 1999
Page
9
The National Institute on Aging partners with NASA to provide Americans over one year old a free 100 page booklet titled Exercise: A Guide From the National Institute on Aging. The guide details an activity program with 45 deal game exercises and practical routines.
A Country Living article by Lucy Wing advises planning well in advance to entertain two dozen guests. Chefs share strategies to prepare parts of dishes ahead, assemble plates at the last moment, and ensure every course is ready together for a smooth, celebratory meal.
The article discusses a guide on endurance strength balance and flexibility with progress charts and step by step exercise illustrations. It stresses regular activity reduces risks of heart disease diabetes stroke and cancer and cites testimonials including former NASA astronaut Penis Jot Glenn who links vitality to lifelong activity. Calls to order a free copy via 1 800 222 2225 or NASA site.
The Food and Friends meal program lists daily menus for January 9 through January 15, serving adults age 60 plus. Meals include varied dishes such as fried chicken, ham, meatloaf, turkey a la king, and roast pork with sides. reservations via 694 1605, hours Monday to Friday 8 30 a.m. to 4 p.m.
Cooking writer Joyce Rosencrans reports on braising as a revived method for tender pot roasts. Betty Rosbottom promotes a savory root-vegetable sauce, blending beef broth and red wine, with herbs to brighten the dish. Her cookbook American Favorites highlights twists on American classics and regional specialties.
Readable recipe section offers pot roast with rich root vegetable sauce and cream of cauliflower soup, plus winter corn pudding and related dishes. Includes steps for beef roast with thyme parsley and Italian parsley and several serving suggestions.
A winter friendly dessert option, Cherry Ginger Cake uses canned cherries with a cherry sauce and whipped cream. The recipe yields 16 servings and includes batter ingredients, spices, and a rum-like glaze, plus a cherry sauce with cherry liquid and sugar.
A compact guide to enhancing Brussels sprouts with bacon chestnuts pears and maple syrup. Recipes include bacon and pine nuts with garlic carrots and parsley and a tangy peanut sauce version with ginger jalapeño cumin rice vinegar peanut butter and lime juice. Also includes braised sprouts with pears and a chestnut maple butter sauté with onions and chestnuts.
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