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Newspaper
The Chronicle Telegram
Location
Elyria, Ohio, United States of America
Date
Oct 15, 1986
Page
8
Reading like a vintage lunch guide the article presents nutritious bag lunch options. It highlights bran bread with raisins or dried fruit, fat-light spreads like cream cheese and apple butter, a chicken sandwich on whole wheat, and a salmon chowder rich in protein and omega three. It includes a full recipe for bran bread, a sandwich build, and a salmon chowder servings, plus freezing tips and storage notes.
Millet, a hardy ancient grain, is undervalued in the United States though it thrives in drought and flood. It yields a nutty flavor rich in fiber and protein, used in breads, pilafs, and as cereal. The guide covers types, cooking methods, storage, and recipes with millet flour and buttered mixtures.
Shredded carrots and orange segments are tossed with lemon juice sugar cinnamon and salt then chilled. Serve in a lettuce lined bowl for 4 to 6 servings with nutrition per serving listed as 87 calories 2 g protein 22 g carbohydrate 0.3 g fat 63 mg sodium and vitamins A and C.
Popcorn snack recipes describe making toffee coated popcorn by melting English toffee with corn syrup over low heat then pouring over two quarts of popped corn. A microwave version blends toffee and syrup for two quarts. A sesame soy glaze coats popcorn in a separate method yielding two quarts.
The guide covers when to salt for best texture, advising against adding salt to oil before popping. It suggests using finely ground Popcorn salt for better adhesion and emphasizes gentle, gradual butter and salt addition. A “Spin the bowl” method is recommended: add seasonings in stages by rotating the bowl.
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