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This newspaper page contains 8 articles. Subscribers can read the full text of each article.
Newspaper
The Chronicle Telegram
Location
Elyria, Ohio, United States of America
Date
Jul 02, 2008
Page
8
Kristen Nowak Winh provides potluck safety guidance from Klimas on food handling for crowd events. Emphasizes variety, ample ice, small serving bowls, prompt refills, and discarding doubtful leftovers. Includes two simple one pan recipes and contact for Winn.
Marinade combines yogurt with red wine vinegar garlic ginger serrano cumin and salt. Lamb leg is marinated then grilled over direct heat to crusty exterior and 130 degrees internal, rested before carving into thick slices. serves 6 to 8 with per serving values.
The recipe outlines marinating and dry rub steps for naked ribs. It covers trimming, removing the membrane, applying a chile salt sugar rub, refrigerating, smoking with hickory chips for 1 to 2 hours, then resting wrapped in foil before serving. Nutritional per serving: 851 calories, 62 g protein, 64 g fat, 24 g saturated fat, 1337 mg sodium.
Dear reader asks if miracle creams work. Advertorial claim says EBS Facial Cream smooths wrinkles with dual-day use and EBS Eye Gel reduces puffiness and dark circles. Sales mention available at JCPenney with toll free and online contact.
A compact guide offering inexpensive tomato based dishes. It suggests using thick sliced fresh or green tomatoes in low cost preparations and provides practical ideas to stretch pantry staples into flavorful meals.
Pigeon peas are soaked and boiled, then cooked with oil or onions, peppers, smoked bacon or ham, tomato paste, thyme, and long grain rice. Add reserved liquid if needed, simmer until rice is tender and grains separate. Makes 12 servings with 268 calories per serving.
A dessert recipe using 8 flour tortillas filled with a cream cheese and sour cream mix, fruit fillings, and a fruit syrup. baked at 325 degrees for 10 minutes, plated with optional toasted pecans or whipped cream, yields 8 servings with detailed nutrition.
A 1 quart casserole combines onions, margarine, bread crumbs, tomatoes and seasonings baked at 350 degrees for one hour yields six servings. Per serving shows 140 calories and 1047 mg sodium with fat and carbohydrate details.
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