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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 23, 1999
Page
7
A Hearst cookbook highlights speedy, flavorful cooking with nouvelle scampi using jumbo shrimp, lime, basil, and pantry staples. It offers step by step prep for a 20 minute dish with 10 minutes cook time and 10 grams fat per serving, plus tips for flavorful meals.
In Redding California, waitress Charly Butler estimates about 60 percent of adults are picky eaters who avoid vegetables and garlic. Debra Van Eperen, Catherine Dickson, and dietitian Julie McKenzie describe familiar patterns, picky constraints, and health risks when entire food groups are skipped. They advise exploring unfamiliar produce at the market and trying new items in moderation.
Dairy Management Inc cites caterers who include cheese on party items as more likely to feature cheddar brie Swiss and Gouda in offerings. Scripps Howard News Service reports the trend reflects emphasis on varied cheeses to appeal to guests.
Youths among Redding students discuss coffee as study aid and social ritual. Dietitian Julie McKenzie warns against heavy caffeine use, urging moderation and water replacement. Exercise physiologist Joe Sanders cautions about combined caffeine intake and dehydration. Teen interviewees Lauren Wild Liz Miser and Rachelle Farrer describe coffee as social and functional, often starting in middle school.
The National Organization for Women releases a cookbook with recipes such as Overnight French Toast Gouda Wedges and Malaysian Coconut Pork. It lists ordering details and shows a mix of breakfast and appetizer items plus Moroccan influenced Carrot and Orange Salad. The pamphlet gives instructions, yields, and serving ideas for entertaining and rallying support.
An article outlines lactose intolerance causes and management, noting true intolerance is rare. It recommends small milk portions with meals, lactose reduced or free milk, lactase tablets, and cultured products like yogurt. It includes recipes for scalloped potatoes with cheese and yogurt garlic herb spread, plus a roasted garlic guide and a columnist credit.
The Food and Friends menus list daily meals for seniors aged 60 and over across multiple sites. July 2 features meatloaf with macaroni and cheese, kale, and peaches. June 28 offers cheeseburger and potato salad. June 30 includes oven fried lasagna and tossed salad. Information on reservations available by calling 694 1803, with accessibility notes for handicapped individuals.
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