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Newspaper
The Chronicle Telegram
Location
Elyria, Ohio, United States of America
Date
Oct 10, 2007
Page
11
A pasta dish featuring homemade sheets layered with ricotta, roasted tomato slices, and basil pesto. Tomatoes are roasted in olive oil, then pasta squares are filled with ricotta and pesto, topped with tomatoes, baked briefly, and served hot for four.
Charlie Boghosian brings deep fried Pepsi to The Big Fresno Fair alongside deep fried frogs legs and other novelty items like deep fried s mores and a fried Elvis peanut butter banana sandwich. He reports strong sales at prior fairs and describes his fry technique and nutritional notes as zero trans fats and zero carbs.
Lexington interview with Debbie Moose promotes Fan Fare a playbook of great tailgating recipes. Moose discusses regional sports entertaining NASCAR gatherings and the link between fans and food. The book offers planning tips a recipe approach and stories from tailgaters including Wally McKeel of Ahoskie NC.
Quick tailgate recipe for chicken halves in a tangy sauce with cider vinegar butter ketchup sugar lemon juice and hot peppers. Includes prep grilling bake finishing in foil pans with optional shredded chicken sandwiches and ready to serve okra ham cream cheese bites as a separate appetizer.
A kitchen method for a creamy hot dip uses canned chiles or jarred peppers, Rotel tomatoes, and a cheese blend. Roast poblanos or Anaheim chiles, peel and chop, then cook with onions, cayenne and flour, add tomatoes and milk, melt Cheddar and Pepper Jack, and serve with tortilla chips. Makes about 372 cups, 14 servings.
A creamy baked noodle dessert combines bread noodles cottage cheese cream cheese milk eggs vanilla cinnamon nutmeg and golden raisins baked in a 13 by 9 inch pan at 325 degrees. The dish yields 12 servings with nutritional details per serving.
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