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Newspaper
News
Location
Frederick, Maryland, United States of America
Date
Mar 17, 1999
Page
4
A recipe feature explains Eye Opener Eggs baked in ramekins with Tabasco style hot sauce, salt, and cheese. It offers variations including pepper sauces, breakfast pies, and an eggs pizza recipe, plus a pie eating survey note from Scripps Howard News Service.
Consumers grow unhappy with apples as quality and taste suffer despite red color. USDA researchers note strains sacrificing flavor for color and growers report higher costs and waste. Experts advise delaying harvest, cooling fruit, and controlled atmosphere storage to improve overall quality.
A healthful St Patrick's Day guide features slimmed down Irish classics and greens. Recipes include chunky Irish split pea soup Irish soda bread and spinach and cheese trish pie with reduced fat ingredients and whole grains.
The Food and Friends program for March 2010 schedules senior meals at multiple sites. Menus run March 20 to 26 with items such as beef stew, sloppy joe, meatloaf, pasta, ham, chicken, and varied side dishes. Reservations info via phone provided. sites include Senior Fellowship Center and community halls in Emmitsburg Thurmont Liberty Town and others.
Noon meals planned at Brunswick Senior Center from Monday March 22 to Friday March 26 feature items like pineapple juice, hot beans and cheese on roll, beef stew, Sloppy Joe, and chicken patty with sides. Related notes reference Woordsboro Fire Hall, Fergaville Ballenger Community Hall, and Middletown Zion Lutheran Church with similar March 25 service times.
In New York, Lee Zalben opens Peanut Butter & Co offering six peanut butter flavors in thirteen sandwiches priced at five to six dollars each. The shop features bright yellow decor and nostalgic comfort food vibes, with menu options including PB&J and more adventurous blends like Rilvis. Enthusiasts praise the concept while skeptics warn about overexposure to peanut butter.
Zagat notes the thin tube concept may not hurt business and compares it to eateries serving only french fries or hot dogs. Patrons question whether $5 to $6 meals are worth it versus home-made options. NYU junior Mark Kawar says going out is the reason to eat out.
Reading through the soup aisle reveals a rise in canned broths including beef chicken and vegetable varieties. Low sodium options exist though salt levels vary. tips outline turning canned stock into flavorful dishes and feature a promoter offering a recipe booklet by phone.
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