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This newspaper page contains 7 articles. Subscribers can read the full text of each article.
Newspaper
News
Location
Frederick, Maryland, United States of America
Date
Jun 20, 2001
Page
5
A nostalgic recipe page presents coffee flavored cookies and black and white spree chip cookies. It provides ingredient lists for brown butter cookies with instant coffee and two chocolate chip styles, bake temperatures, timing, and yields about 40 cookies.
The Food and Friends program lists meals and serving details for June 23 to June 29 at Frederick Emmitsburg Thurmont Brunswick centers plus Liberty Town Jefferson Woodsboro and Middletown locations. Menus include juices, meats like chicken Parmesan and roast turkey, sides such as potatoes broccoli and rice, breads and desserts. Accessible sites invite reservations via 301 694 1505 weekdays 8:30 am to 4 pm.
The guide advises preheating the pan before adding oil and resisting the urge to move food while it cooks. Letting a crust form ensures food grips the surface and browns properly, producing undisturbed results for meats, fish, and potatoes.
National health guidance urges higher milk intake for calcium and bone health. Lactose intolerance solutions include low lactose milks and enzymes. dairy-rich recipes and menus emphasize calcium, vitamin D, and protein delivery.
The article explains adding asparagus or green beans to rapidly boiling salted water, cooking uncovered to preserve jade green color. It notes that starting in cold water or cooking with a covered pot can produce an olive hue, as advised by the Food Network Kitchens.
This feature outlines a melon centered menu with cantaloupe balls and honeydew, prosciutto, and balsamic dressing served on chilled plates. It also provides a cold cantaloupe cream soup recipe with apricot nectar, lemon, honey, ginger, allspice, and half and half, served in chilled glasses with optional sherbet and mint garnish.
A vegetarian friendly dish from Maria Robbins notes a fusion of Italian, Chinese and North American influences. The quick one dish meal features fusilli broccoli and a peanut sauce with soy Worcestershire garlic and cayenne. Serves four to five with chopped peanuts on top.
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