Classes to teach how to cook healthy meals quick and cheap


December 25, 1991|By Charlyne Varkonyi

When cooking teacher Bunny Dwin first decided to offer cooking classes, she thought students would want to know how to get a meal on the table as fast as possible. But then came the triple threat of recession, layoffs and plain old economic paranoia.

The result: She's come up with "Cooking for the '90s," a four-part series to show how to cook good food on a budget.

The classes will include quick and easy meals that can be prepared in less than 30 minutes, economy-wise freezable meals, low-cholesterol cooking and cheap and cheerful Southwestern fare. Participants in the 2 1/2 -hour classes will prepare three different meals. Recipes and tips on where to buy hard-to-find ingredients will also be provided.

The first class begins at 6:30 p.m. Jan. 20 at Bunny Dwin's Commissary in Fells Point. The other classes will be held on consecutive Mondays -- Jan. 27, Feb. 3 and Feb. 10. Cost is $35. To request a registration form, call (410) 276-4333.

Tea for you

Go back to the past for an old-fashioned English tea and benefit the Enoch Pratt Free Library at the same time at 2:30 p.m. and 4 p.m. Dec. 29 at the Old Waverly History Exchange and Tea Room in Charles Village.

Lisa Simeone of WJHU-FM and Stephanie Shapiro of the Evening Sun, will assist in serving the tea. Tickets are $18 and must be purchased in advance. For more information, call (410) 889-7112.

New uses for olive oil

Any good cook knows that the taste of good quality olive oil can transform an average recipe into a stellar dish.

Here are some suggestions from "101 Ways to Use Olive Oil," a 14-page booklet filled with recipes, cooking tips and serving suggestions:

* When dreaming of Rome . . . do like the Italians do: Dip bread or rolls into a small pool of extra virgin olive oil instead of using butter or margarine.

* Want a new twist on French toast? Brown the egg-dipped bread in mild olive oil and serve with fresh fruit and yogurt.

* Offer a new dip for cooked artichokes -- use olive oil with a few squirts of lemon.

To get a copy of the booklet, send a check or money order for $1 per copy to Filippo Berio "101 Ways" Offer, P.O. Box 5021, Clinton, N.J. 07015-5021.

Seeking high school cooks

If you are a high school senior and have a great recipe, the people at Johnson & Wales University may have a scholarship for you.

Johnson & Wales, known as the world's largest culinary school, is seeking applications for its third annual high school recipe contest and cook-off to be held March 27 through 29 in Providence, R.I. Entries will be accepted in two categories -- dinner and pastry arts. Contestants are asked to submit recipes for a healthful family dinner, including a main entree, a vegetable and a starch or recipes for a healthful bread and a dessert. The entries will be judged on taste, nutrition and cost. Deadline is Feb. 7.

Grand prize winners will take home full four-year scholarships, valued at more than $35,000 each.

Entry forms are available by calling the University Information Center toll-free at (800) 343-2565, Ext. 1892. Or write to: Recipe Contest, Johnson & Wales University, 8 Abbott Park Place, Providence, R.I. 02903.

The Tidbits column welcomes interesting nuggets of food news -- new products, food-related news events, local cookbooks, great mail order finds, openings and closings of restaurants and food shops. Please send press releases to Tidbits, Attn: Charlyne Varkonyi, The Sun, 501 N. Calvert St., Baltimore 21278.

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