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View Sample Pages : Syracuse Post Standard, November 07, 2001

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Post-Standard, The (Newspaper) - November 7, 2001, Syracuse, New York JUST A TASTE OF BEEF Does the combination of kalamata olives and chuck steak strike you as a like the judges in the 2001 National Beef you may have to eat it to believe it. To try this grand-prize winner and four others that copped awards in the call 848-9088 or visit www.beef- cookoff.org for information on getting a free recipe brochure. NOVJEMIER C Living With Palliative care eases the final days New York among states settling with Microsoft 1 Digest r Here's your chance to win a cookbook for chocoholics on the Fool- proof Recipes for Umepentant by Kevin Mills and Nancy Mills Mif- offers more than 100 recipes for everything from Fudge Cake to Chocolate Chip Mini-Bagels. 'CNY is giving away a copy of fhe'book in a random drawing. Call NewsLine at enter category 2665 and leave your phone number and birth- date. The winner of' Company's 150 Reci- pes for Stress-Free is jeannette Riley of Liverpool. McCormick introduces 14 new ethnic spices V growing interest in ethnic cuisine and bold flavors has led the- McCormick company to in- troduce 14 new herbs and blends. The new flavors include chipotle and ancho chile wasabi lemon garam masala and red curry pow- der. Suggested retail price for each is 'Rood Food'Web site is well worth the trip Some of the best eating in the country is in burger barbe- cue pits and clam bars the kmd of places Jane and Michael Stern write about in their 'Road Food'' column in Gourmet mag- azine. The Web site www.road- food.com offers information about restaurants worth a trip. Staff and news service reports Rogu puts sauce in fnkrowave pouches Ragu Express Sweet Tomato and Garlic pasta. for a box with six in- dividual servings. Main Enriched mac- aroni tomato high fructose com soybean oil. NutrttlofMl Each serving has 200 25 of them from 2.5 grams or 4 percent recommended daily Value of total no saturated no 320 milli- grams or 13 percent 39 grams or 13 percent total carbo- 3 grams or 10 percent dietary 8 grams 7 grams 6 percent Vitamin 2 percent 4 percent Vitamin 10 percent iron. What's new about Pasta and sauce in microwavable pouches designed for youngsters to pre- pare. Like canned spaghetti. Kids might find it but few adults would. Barbara Stith Staff writer Local chapter of American Culinary Federation names Chef of the Year By Barbara Stith Staff writer Ron DeLeonardis Jr.'s career aspirations were obvious at an early age. all the boys hoped they would get Hot Wheels for De- Leonardis prayed for an' Easy Bake He got the oven. At age he won his first culinary for entering the most colorful sand- wich in a 4-H contest. DeLeonar- dis went on to study work in join the Syr- acuse Chapter of the American Culinary Federation m start his own catering company with his Lynn. His Creative Cater- ing in landed jobs cat- ering for the likes of Mick Jag- Sen. Hillary Rodham Clinton and Gov. George Pataki. De- Leonardis' work on behalf of the culinary federation has paid too. This chapter members named him their chef of the year. The award recognizes De- Leonardis' many years of in- volvement with the says Chris .Gestai'exetutrve-'cHefiat The InnjEJetween in.Camillustand presidentr'of Leonardos started'the chapter's newsletter and has participated in all of the chapter's chanty fund- raisers and community work. is a hard-work- ing chef with a passion for the culinary Cesta says. DeLeonardis grew up in a fam- ily that valued good cooking. His mother encouraged nun to and his grandmothers were inspi- rations. His paternal grandmother was his source for culinary ad- vice until her death in his maternal grandmother made memorable Sunday dinners. Sunday she would make the traditional Italian 'gravy' a rich tomato sauce loaded with sausage and pork DeLeonardis says. would start on Satur- day and cook it He made pasta and sauce a much lighter angel hair pasta with fat-free mannara for Mick Jagger during the Rolling Stones' 1994 stop in Syracuse. DeLeonardis heard through a friend that Pataki liked so he incorporated them when he catered a fund-raiser for the gov- ernor last year. He created a dish Oysters Pataki for the event. ate probably a dozen of he says. That's the best part about being a DeLeonardis seeing people enjoy his'food. love it when I cater an event and people enjoy what I have put together for he says. Al photographer .Chef Ron DeLeonardis Jr. 38. Liverpool. two Ron 12. and 9. He attended Minute Man .Culinary Arts Program in .Cicero High School and BOCES in Syracuse.' Professional Chef and co- owner with wife of Creative Catering in Liverpool since 1988. He has worked at The Century Sterio's Landmark and Mancini's restaurants and was a part-time teaching assistant at BOCES. Favorite source of The Internet. like to research authentic recipes for theme he says. What he cooks for Foods he grew such as Italian sausage with greens and lobster pie. Usually when he cooks for himself he's experimenting with new recipes usually eat the he says. Advice for aspiring Work in a hotel or restaurant before investing money in tuition. know a lot of people still paying off culinary school loans who are no longer in the business. It is not all he says as much as you can from the bakers who you work develop your own recipes and have fun with Tomatoes are perfect for making a bowl of soup Index DMT Abb DrDonohw C-2 ____ 01 C-2 .C-2 BmntiM DJMMR times ____ HZ Notebook _________ C-3 ____ C-4 ___ C-5 ___ C-5 _ _.C-7 Ttduwlofy __ __ ___ C-l MM OfOMl iMtfTIS CntOf TV --1 I- i. Tomato soap h easy to COR be smooth or served hot or cold. By Fein TheStamford Advocate Thousands of years in pre-Incan natives discov- ered tiny spheres of red fruit that grew wild on the slopes of the Andes mountains. They knew they had come upon a feast and for many years took delight in the juicy tomatoes. One would think that such a find couldn't remain a secret and it didn't. But it did take sev- eral centuries for tomatoes to be- come acceptable. Some termed the fruit food for savages while others thought it poisonous. Who could have predicted millennia tomatoes would be among our most popu- lar tomatoes are but we treat them as Even with about three-quarters of this country's crop going to sauce and there are tons of tomatoes out there for the picking and as table food. After eating your fill of tomato salad and after you've put away enough sauce for several nights of spa- make soup. Tomato soup is with a rust-red color that The Stamford Advocate TOMATO-CHILE SOUP is a spicy way to enjoy a warm bowl of tomato soup on a cold fall day. New studies are finding health benefits of Hie oMattroted fats can lower cholesterol levels and redvce disease risk. By Carole Sugarman The Washington Post Scientists are studying health experts are convening about and even weight-loss specialists are recommending them. Joining olive nuts are the latest food to fall into the category. The simple advice of the last two decades eat less de- monized all without respect to their differences. With a grow- ing consensus that some fats are actually good for your these previously sinfut'Snacks are being reconsidered Researchers have1 long known that too much saturated fat the kind found in marbled meats and. high-fat dairy bad for your there is con- vincing evidence that nnsaturated fats foufcd in foods such as vegetable oils and fish can lower cholesterol levels and reduce the risk of heart disease. Some studies have found that people who eat nuts frequently have lower rates of heart disease than those who eat nuts rarely or never. An analysis of women participating in the Har- vard Nurses' Health for PMt C-3 B ;
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