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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 20, 1999
Page
5
A reader asks for a reliable biscotti recipe with baking and cooling times while sharing a tested version from Amy J. Smith. Other letters request borscht mold ideas for buffets, freezing canned tuna tips, microwave peanut brittle, and a family bread pudding with white corn dish hints.
A biscotti recipe uses 1 cup sugar, 4 eggs, 2 cups flour, 2 tsp vanilla, 2 tsp almond extract, and 1 cup toasted slivered almonds. Bake a thick batter at 350 degrees for 20 minutes, cool, slice, then toast until firm. Makes about six dozen cookies with detailed nutrition per cookie.
A recipe instructs to boil borscht then cool and strain gelatin. Whisk in sour cream and lemon juice, pour into a greased bar mold, and chill at least one day. Yields 24 servings with per serving values of 71 calories, 3 g protein, 5 g carbs, 4 g fat, 56 percent fat, 1 g fiber, 9 mg cholesterol, and 146 mg sodium.
Combine sugar for four minutes. Sir in peanuts. Microwave on high for three to five minutes until brown. Stir in butter and peanuts until lightly brown and syrup very hot. Remove from microwave. Add baking soda. stir gently. Add seven ounce package dry roasted cashews. Nutritional analysis per serving: 104 calories, 2 g protein, 17 g carbohydrate, 4 g fat, 31 percent calories from fat, 0.6 g fiber, 0.5 mg cholesterol, 49 mg sodium.
Registered dietitian Karen Bakies of the Ohio Dietetic Association shares ten supermarket rules to improve dietary choices. Build a planned list with varied meals, avoid shopping hungry, shop perimeter sections, and watch product pairings and nutrition labels. Be mindful of serving sizes, sodium, and fiber while checking expiration dates and involving children in selections. Explore new items weekly to diversify meals.
A reader advises ending a seven year engagement due to financial strain from supporting Evy and two households. Abby cautions choice, while another letter urges using libraries over bookstores for information, praising librarians as trained sources. Donna R. Berryman of Farmington, Minnesota, writes in with thanks.
The article describes tea bag use and brewing in a teapot for best flavor, compares British milk and sugar practice with American lemon additions, and notes optional rum. It also covers afternoon tea foods like watercress cucumber sandwiches, salmon or chicken salad, desserts, and warm scones with Devon or double cream, plus storage tips and serving ideas.
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