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Southern Illinoisan in Carbondale, Illinois

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This newspaper page contains 6 articles. Subscribers can read the full text of each article.

Newspaper

Southern Illinoisan

Location

Carbondale, Illinois, United States of America

Date

Dec 18, 2002

Page

16

Gifts for food lovers and safe holiday prep tips

A guide highlights Epicurious gift ideas such as movie night baskets sushi kits and gourmet assortments plus an exotic mushroom basket and truffle oil. It advises food safety steps for holidays including disposable cutting sheets hot soapy washings separate boards for raw foods proper hand hygiene and temperature guidelines to prevent bacterial growth.

Epicurious.com

Walnut Arugula Gorgonzola Crostini Holiday Appetizer

A simple holiday crostini recipe combines butter walnuts and Gorgonzola with arugula. Bake bread slices, then top with cheese walnut arugula mix and rewarm briefly for melty, toasty bites. Ends with serving idea and notes on trying new dishes.

Hot Artichoke Dip Recipe Card

Cream cheese mayonnaise and sour cream blend with Parmesan garlic dill and chopped artichoke hearts. Bake in 350 degree oven thirty minutes in an eight inch round pan. Serve with crackers chips or vegetables makes about six cups.

Coming Up In MONEY Career Tips For The Holidays

The Money section notes that holidays should not halt job search efforts and previews tomorrow's Money feature with practical tips and guidance for continuing career momentum during holiday periods.

Steak Pizzaiola from pantry friendly recipe

A pantry friendly steak dish from The All New Good Housekeeping Cook Book battering pantry staples into a quick midweek meal. The Steak Pizzaiola uses beef minute steaks onions peppers mushrooms crushed tomatoes and olive oil with salt and herbs to yield four servings in about 30 minutes.

All New Good Housekeeping Hearst Books Sterling Susan Westmoreland

Chevre Fig Appetizer with Thyme and Marscapone

A soft goat cheese blend with marscapone and thyme is spooned into a serving bowl. Figs simmer with onions in butter oil and balsamic until tender, then folded into the fig topping. Rewarm and serve over chevre with crackers for about 10 servings.

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