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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 07, 1987
Page
9
A guide to making filling soups with stocks and pantry staples. Recipes include lentil frankfurter soup, Scotch broth with lamb shank and barley, and a cauliflower soup with turmeric. Instructions cover soaking lentils, simmer times, and substitutions for calories.
A hearty fish soup combines white fish pieces with onion celery and tomatoes simmered in butter. Add water salt thyme parsley and pepper, cook gently for about thirty minutes, yielding four to six servings.
A concise guide to finishing dishes with sunflower seeds and raisins for extra flavor. Recommends sprinkling over salads and cooked vegetables, and suggests using a mix with raisins on baked squash or sweet potatoes.
Cozy Restaurant Thurmont will host the seventh annual Frederick County cook-off on January 13 at 1:30 p.m. Entries from nonprofit groups are due February 20 with a recipe. Junior and senior divisions run with weekly semifinal showcases March 16 to April 16 and finals April 21.
The Food and Friends program lists menus for Jan 10 through Jan 16 at multiple sites including Catoctin View and Emmitsburg Thurmont. Accessible sites exclude Point of Rocks and Burkittsville. Contact 644-1605 for reservations.
Microwave method for preparing chicken stuffed acorn squash. Halve squash, scoop pulp, sauté apple and scallions with butter, add chicken walnuts lemon juice tarragon thyme, refill halves, reheat until warmed. Yields four servings.
Tangarine and tangelo recipe section continues with a method to prepare a tangerine pork dish with peppers and onion, plus a tangerine cream pudding. Steps cover juice extraction, sauce thickening, and serving yields. Also includes tangerine puree jelly canning instructions and yields for several servings.
Mrs Dash test kitchen presents Turkey a la Dash a quick light supper using leftover turkey. Toast cups hold a rich mushroom stock and cream soup mix with celery onions mushrooms and pimento. Bake cups crisp then ladle turkey mixture over croutons for four servings.
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