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This newspaper page contains 6 articles. Subscribers can read the full text of each article.
Newspaper
The Chronicle Telegram
Location
Elyria, Ohio, United States of America
Date
Jan 24, 1996
Page
15
Melissa Melton joins a Dallas area cooking cooperative where five families cook once a week and deliver dinners to each other. Sheri Martin reports co ops vary in structure but mainly save time, money, and expand kids’ palates while keeping meals healthy and convenient.
Co op members cook a weekly dinner for all households in the group with rotating hosting. A four family unit would prepare and deliver one dinner per week while others receive meals on other nights. Typical prep time is three to four hours and meals are usually ready to serve after minor warming. Groceries per meal run about 30 to 60 dollars.
Decide how many nights per week to cook. Match members by schedules eating habits and family size. Hold a meeting to cover basics likes dislikes allergies cooking days delivery volume and storage containers. Each member buys four plastic container sets to simplify next night meals. After four weeks review progress and adjust.
A recipe for teriyaki beef using ground ginger mustard garlic and round steak. Meat is marinated two hours, then cut into thick strips, skewered, and grilled about five minutes per side for medium. Yields about 24 servings.
Oven roasted potatoes tossed with dry onion soup mix and olive oil baked until tender. Tomatoes with green onions parsley thyme are marinated in cider vinegar and spices, then chilled before serving.
A feature on the rising popularity of rice in the United States. It notes diverse varieties like Jasmine and Basmati, consumer enthusiasm, and the shift from plain to aromatic rice. Quotes from shoppers and chefs highlight rice as versatile, nutritious, and easily pairing with spices.
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