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This newspaper page contains 6 articles. Subscribers can read the full text of each article.
Newspaper
News
Location
Frederick, Maryland, United States of America
Date
Oct 07, 1998
Page
12
A health oriented feature urges balanced snacks like yogurt and crackers, and small rich desserts to signal fullness. It highlights coffee preparation tricks, salmon weekly benefits, night cereal, and a list of ten nutrient dense foods including sweet potatoes and oranges, plus simple salmon recipes and a cranberry pineapple frozen dessert.
A kitchen diary notes a baking project based on The Dean and Deluca Cookbook. The recipe for baked penne with peppers zucchini squash and fontina is outlined in four steps from sautéing vegetables to thick white sauce and final baking. A red cabbage and green apple salad accompanies the dish.
The Food and Friends program lists senior meals open to those 60 and older with accessibility noted at sites except Burkittsville. Reservations: 694-1605 weekdays. The schedule shows menus and venues across multiple locations including SENIOR ELLOWSHIP CENTER, LIBERTYTOWN UNITED METHODIST CHURCH HALL, MT. PLEASANT RARITAN COMMUNITY CENTER, WOLFSVILLE ELEMENTARY SCHOOL, BRUNSWICK SENIOR, WOODSBORO FIRE HALL, POINT OF ROCKS, FRAGAVILLE BALLENGER COMMUNITY HALL, ZION LUTHERAN CHURCH with daily meals and specific menus for Oct 10–16, featuring items like V-8 juice, salisbury steak, turkey a la king, meat loaf, and baked chicken.
The piece discusses cravings from mercury poisoning to pregnancy and mood. It notes chocolate and salt as common desires, serotonin links to carbohydrate intake, and cultural cues. It cites Pelchat and Dye on cravings, mood, and learned associations, with gender differences and timing patterns.
Extension educator Rebecca J. Davis provides guidance on managing child food allergies at school. Health tips cover identifying common allergens, reading labels, notifying school staff, and using allergen free recipes such as peanut butter cookies and granola bar options with nutrition facts.
A decorative almond pear tart with a ground almond filling and pear slices in a spoke pattern. The method uses a flour sugar salt crust, almond filling, and apricot glaze baked at 375 F for 38 to 40 minutes, then served room temperature for six servings.
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