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Newspaper
Southern Illinoisan
Location
Carbondale, Illinois, United States of America
Date
Aug 08, 2007
Page
6
Fire & Flavor Cedar Grilling Papers promise a smoky taste with a soak heat smoke method. They can grill salmon and other seafood or be used in the oven with a ten minute soaking time. A pack of four 6 by 9 inch or eight 6 by 6 inch sheets costs about $9.13 at markets and fireandflavor.com, with some Whole Foods carrying the larger size.
A.M. wrap-up notes Boca breakfast wraps in whole-wheat tortillas with egg whites cheese and soy protein sausage. Each wrap has 200-220 calories 7 g fat and 6 g fiber. A 9.2 ounce box contains two wraps and costs $3.70 at Sunset Foods Whole Foods Market and peapod com.
Use an oven thermometer to avoid temperature drift. Check doneness with a clean toothpick, edge pull away, and a springy top. Grease pans with spray or shortening. butter can scorch. Follow cooling times carefully to prevent sticking and crumbling.
Melons offer a tasty tour from field to fork with varieties grown locally. The guide covers selecting washing cubing and serving melons plus nutritional notes and historical tidbits about watermelon cantaloupe and honeydew. It notes major producing states and sources for further reference.
Dessert skewers feature twelve watermelon chunks and twelve pineapple chunks threaded in alternating pairs. Sugar mix and cinnamon sugar dust the fruit before grilling over medium coals for about thirty seconds per side, then warm fudge sauce is poured atop. Substitutions: granulated, brown, or turbinado sugar.
Watermelon citrus soup serves 6 to 8. Dissolve lemon and lime gelatin in boiling water, then mix with chilled seedless watermelon puree. Divide into bowls, top with fresh mint leaves, and serve immediately.
Scoop out seeds from cantaloupe and honeydew halves. Cut into wedges, remove skins, wrap 1 or 2 slices of prosciutto around each, secure with four toothpicks, and cut wedges into four bite sized pieces. Chill, serve cold. Can be made 2 to 3 hours ahead.
A Cooking Light inspired recipe trims fat with reduced fat blue cheese and center-cut bacon, using whole-wheat pitas and a light mayonnaise sour cream dressing. The chicken salad fills four pita halves, delivering 453 calories and 19.5 fat grams per serving while adding fiber from celery and whole-wheat bread.
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