Tom Jones probes appetite and travel from Las Vegas
Las Vegas interview with Tom Jones reveals a shift from fast meals to savoring food and champagne. The Welsh star, born Thomas Jones Woodward in 1940, details diets, curry favorites, and family cooking memories while promoting his 1981 Las Vegas shows and sharing recipes for Curried Chicken Rangoon and Frozen Peanut Butter Pie.
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Tom Jones
Caesar Palace
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Tom
Pontypridd
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Thomas Jones Woodward
Thomas and
Freda Woodward
Treforrest Secondary Modern School
South Wales
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California
Baked Pear Ham Casserole from Fresh Anjou Pears
A quick springtime dish using Western winter pears diced with celery green pepper and ham mixed with a zesty mustard mayonnaise binder. Add cooked rice and bake in six individual casseroles at 350 degrees for about 30 minutes, garnished with pear slices and parsley.
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Anjous
Cheesy Hot Dog Pita Tote and Golden Apple Bran Muffins
A kitchen tested recipe feature with two mains. The Cheesy Hot Dog Pita Tote describes making pockets from pita with hot dogs olives eggs cheese and mayo mixed with mustard and chili sauce then wrapped and heated by grill or oven. The Golden Apple Bran Muffins instructs mixing bran muffin batter with a Golden Delicious apple and nutmeg baked in cups at 400 for 15 to 18 minutes.
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