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This newspaper page contains 7 articles. Subscribers can read the full text of each article.
Newspaper
The Chronicle Telegram
Location
Elyria, Ohio, United States of America
Date
Jan 03, 2001
Page
10
A reader asks how to handle a four year old who believes she has no father and how to pursue child support. Abby advises against reengaging with the father, suggests surrogate male figures or group support, and proposes therapy to address the child’s feelings.
The Bon Appetit editors survey a year of trends in 2000 noting dessert dominance and a travel destination for the year. Highlights include the bistro as restaurant trend, sausage as ingredient, meat free dishes as food trend, sea bass as dish, Cuban cuisine, molten chocolate cake dessert, cool cocktail parties, Berlin as destination, focaccia bread, and eclectic kitchen. A feature by Michael McLaughlin expands on sausages with a kielbasa and fennel mustard dressing recipe.
Evelyn Raab offers The Clueless Vegetarian a guide for beginners and curious eaters seeking meatless dishes. The book features ideas like Baked Barbecue Tofu Steaks and Stuffed Portobello Mushrooms designed to appeal to new vegetarians who crave scratch cooking and straightforward meals.
The FDA finalizes labeling to prevent Salmonella enteritidis illness affecting about 60 billion eggs. Labels will urge refrigeration and thorough cooking starting September. The piece also notes other consumer trends from energy bars to decorative barware and flavored spirits.
Marinated tofu slices bake in barbecue sauce until tender. Also prepared is a warm lentil and kielbasa salad with fennel, carrot, onion, and frisee, served as a first course or main. Makes 7 or 3 servings for tofu and 6 or 4 for lentil dish.
Readers share fish chowder ideas from crock pot booklets and family recipes. Notes include haddock cod or snapper options, evaporated skim milk, salt adjustments for salt water fish, and a Manhattan style tomato version using fish instead of clams.
Recipes describe a Crock Pot fish chowder with potatoes and evaporated milk plus a baked beef noodle dish. Ingredients include onion, salt pork, potatoes, noodles, ground beef, eggs, and dry onion soup mix. Portions yield eight and twenty servings respectively with nutritional notes.
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