Chefs create buffet supper to help Meals on Wheels

TIDBITS

April 16, 1995|By Karol V. Menzie

Meals on Wheels of Central Maryland will be the beneficiary when nearly two dozen area chefs serve up a Culinary Extravaganza May 3 at the Harbor Court Hotel. It's the third annual appearance for this buffet-style supper, which lasts from 6 p.m. to 9 p.m. Among chefs participating are:

* Holly Forbes, Harbor Court executive chef

* Karim Lakhani of Citronelle at the Latham Hotel

* G. Patrick Campbell of Turf Valley Hotel and Country Club

* Spike Gjerde of Spike and Charlie's

* Billy Himmelrich of Stone Mill Bakery

* J. Ashley Sharpe of Piccolo's of Fells Point

* Rudy Speckamp of Rudys' 2900

* Jayne Irvin Vieth of Henninger's Tavern

Also appearing will be Michael Rork, former Harbor Court executive chef, now at the Town Dock restaurant in St. Michaels. Tickets are $100 per preson. To order, call Kay Bogdanski of Meals on Wheels at (410) 558-0932.

Good and quick

Even the American Heart Association recognizes that "life in the '90s" sometimes refers to the blinding speed at which everything must be done -- race to school, race to work, race home, race to get dinner on the table. And not just any dinner; these days we know it needs to be nutritious and healthful as well as tasty and appealing. The organization's new "Quick & Easy Cookbook" (Times Books, $25) uses canned, frozen and convenience foods to speed up meal preparation and plenty of herbs and spices to make sure "fast" doesn't also mean "fat." The book has more than 200 recipes plus tips on stocking the kitchen and getting organized. Here's a sample recipe from the section on one-dish meals.

Salmon and Brown Rice Bake

Serves 3

1 9- or 10-ounce package frozen no-salt-added corn

1 6 1/2 -ounce can boneless, skinless salmon, drained

3/4 cup quick-cooking brown rice

2/3 cup water

2 tablespoons sliced green onions

1/2 teaspoon low-sodium chicken bouillon granules

1/4 teaspoon dried dill weed

1/4 cup shredded low-fat Cheddar cheese

1/4 teaspoon salt (optional)

Heat oven to 375 degrees.

In a 1 1/2 quart casserole, combine corn, salmon, uncooked rice, water, green onions, bouillon granules and dill weed. Cover and bake 30 minutes, or until rice is tender. Sprinkle with cheese. Bake, uncovered, 5 more minutes or until cheese melts. Season with salt if desired.

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