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Newspaper
Southern Illinoisan
Location
Carbondale, Illinois, United States of America
Date
Mar 10, 2004
Page
15
Baton Rouge readers learn canned salmon quality has greatly improved, making salmon cakes a versatile, affordable option any time. The article highlights Chicken of the Sea pink salmon, notes fewer bones, cleaner taste, and provides a tested recipe with red pepper, green onion, mayonnaise, lemon, cheese etc.
A recipe collection describes assembling fruit filled pastries using crescent rolls for apple dumplings, cherry and berry cobblers, and lattice crust pies. It includes ingredients such as Granny Smith apples, almond extract, frozen berries, pie fillings, and baking guidance with temperatures and times for multiple servings.
A simple four serving pasta dish uses 8 ounces pasta and a skillet sauce of onion mushrooms zucchini garlic and tomatoes. Simmer with balsamic vinegar and finish with fresh basil parsley and pepper then toss with pasta and Parmesan for serving.
Ground beef mixed with garlic bread crumbs and seasonings forms twelve meatballs. Microwave on high then in 30 second bursts until done. Freeze single layer, then bag. Each meatball tops 63 calories with 7.5g protein and 63 percent fat.
A simple tortellini soup combines onion garlic tomatoes broth and balsamic vinegar. Simmer 10 minutes add tortellini and spinach until heated through then season with pepper top with Parmesan and serve. Makes four servings with 207 calories per serving.
A simple skillet dish builds meatballs in a tangy tomato sauce with onions and peppers. Serve on crusty bread with mozzarella, yielding six servings and a hearty 312 calories per portion.
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