Dinner-in-bag trend boosts quick home cooking
A hygienic kitchen trend uses oven bags for marinating, sealing, and cooking meats. Duck orange and marinated steak recipes show bags reduce spatter and retain juices, with instructions for bag preparation, marinade, and timing to yield multiple servings.
Fish protein concentrate gains interest as dietary additive
The Arizona Dietetic Association notes FPC is a complete protein used to fortify foods. FDA rules, revised in 1973, require labeling as whole fish protein concentrate and set limits on fluoride content and child intake while permitting broader use in manufactured foods with mercury considerations noted.
MENTIONED IN THIS ARTICLE
Arizona Dietetic Association
Food and Drug Administration
FDA
United States
Salad Deluxe Mushroom Dressing
Remove stems from 16 fresh mushrooms. Place caps in a neat dish. Put in blender and puree. Pour over mushroom caps and refrigerate one hour. Drain caps and reserve dressing. Tear Belgian endive or mixed greens to obtain 3 cups. Toss greens mushrooms and dressing. Yields eight portions.
The Art of Israeli Cooking in a Peaceful Moment
A light column notes the Israeli Army asking families to stop sending extra food as news of a possible cease fire circulates. It discusses Israeli dining habits in kibbutzim, cites a cookbook titled The Art of Israeli Cooking, and ends with a simple Sharon Valley Salad recipe.
MENTIONED IN THIS ARTICLE
Middle East
Israel
Sharon Valley
Beef and Eggplant Stew with Onion and Tomatoes
Slice eggplant and salt. Cube meat and brown in oil with onion and spices. Simmer with tomatoes and water, then fry eggplant slices and add to meat. Finish with lemon juice and serve with rice, potatoes, or macaroni.
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