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Newspaper
Scottsdale Progress
Location
Scottsdale, Arizona, United States of America
Date
May 05, 1976
Page
7
This guide shows long low temp cooking for healthy meals using electric slow cookers. It covers meat prep with trimmed fat and skin removed, browning with polyunsaturated oil, vegetable prep, liquid limits, and adding thawed frozen ingredients late in cooking. Provides beef and vegetable stew and spiced chicken recipes with step by step timings.
Polenta 76 links a modern kitchen to 1776 with a meat sauce over polenta. The recipe blends onions, green pepper and ground beef in a tomato sauce served over sliced polenta baked until hot. The dish emphasizes corn meal history and authentic flavor with a contemporary twist.
A Cooperative Extension column offers practical guidance for kitchen mishaps. It covers safely destroying pantry pests like flour beetles, including cleaning, vacuuming, and using approved insecticides, plus storing dry foods in sealed containers. It also explains when it is safe to refreeze thawed foods and when to discard items to avoid spoilage.
Dietitian Shirley Bright Boody argues affluence fuels a national paunch through calorie dense junk foods and misleading advertising. She links heart disease diabetes and cancer to poor eating, cites sugar loaded snacks, milk promotions of junk foods, and emotional eating driven by ads affecting children and adults alike.
Forbes tested processed foods against fresh cooked versions and found homemade generally cheaper and faster. Comparisons include Eggplant Parmigiana, Spinach Souffle, Broccoli Macaroni and Cheese, Apple Pie, Rice with Herbs, and sides like orange juice and mashed potatoes. Frozen options often save time but cost more per serving.
Readers explore today's Progress Food pages for flavorful recipe ideas. The section highlights quick weeknight dishes and comfort foods, inviting home cooks to try new techniques and ingredients.
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