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Newspaper
News
Location
Frederick, Maryland, United States of America
Date
Jul 18, 2001
Page
13
A home cooking guide from Extension educator Lisa L. Kelber covers using fresh herbs, spices, citrus, and roasting to boost flavor with less salt. It includes tips on herb selection, buying and grinding spices, citrus zest and juice use, and two low sodium recipes Chicken A L Orange and Gingered Carrots, with notes on reduced sodium products and substitutes.
In New York chef Charlie Palmer popularizes speidies a Central New York kebab of marinated cubed meat and optional vegetables skewered and grilled. The marinade blends white wine vinegar shallots parsley bay thyme oregano and salt and pepper. Soak wooden skewers first and grill 8 minutes turning until done. Serve hot with pita bread.
The Food and Friends program offers July 23 to 27 meals for people 60 and older. Mil meals provided at all sites, which are handicapped accessible. Reservations: call 3m 493-165 weekdays 6 30 a.m. to 4 p.m. Locations include Alnoun Frederick and senior centers in Emmitsburg Thurmont and Brunswick. Prime dishes feature hot pork sandwich with sauerkraut, chili cow carne, chicken and gravy, and tuna salad among others.
A compact collection of summer party recipes includes Italian style stuffed tomatoes with white beans, grilled balsamic chicken salad, walnut stuffed mushroom caps, and prosciutto with melon and arugula. The guide outlines prep steps, ingredients, cooking times, yields, and serving suggestions for a fresh garden party menu.
A vivid description of cold green summer soup praising its fresh taste and attractive presentation. The imagined creator ranges from a farmer’s wife to a caterer using garden bounty and leftovers. Garnish suggested with parsley and optional creme fraiche or sour cream. The recipe appears to come from the first edition of the Three Rivers Cook.
Combine 5 cups chicken broth 2 cups chopped green vegetables with 2 cups raw or frozen ingredients. Simmer 15 to 20 minutes until tender. Blend in batches until smooth. Season generously with salt and pepper. Chill and garnish with parsley. Makes six to eight servings.
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