When the heat's on, dinner's in the bag


July 14, 1999|By Suzanne Loudermilk

Reynolds Hot Bags take the heat off summertime cooking. Place a few ingredients in a foil bag, seal, and cook in the oven or on the grill. After dinner, toss out the used packet. We loved the Ginger Shrimp and Broccoli recipe included in the package. Arrange 1 1/2 pounds medium raw shrimp, peeled; 3 cups broccoli florets; and 1/2 medium red-bell pepper, cut in strips, in bag. Sprinkle with 1 clove garlic, minced, and 1 tablespoon grated fresh ginger. Drizzle with 1 tablespoon dark sesame oil. Seal bag and bake 15 minutes at 450 degrees or for 10 minutes in covered grill. Sprinkle with soy sauce. Serves 4.

The pick of tomatoes

Tomato tip from Old Farmer's Almanac Family Favorites magazine: Smell tomatoes before you buy them. A lack of fragrance means they may be bland.

We relish hot dogs

Pass the mustard, please. Americans eat almost 2 billion pounds of hot dogs every year. That's about 60 hot dogs per person per year, according to the National Hot Dog and Sausage Council.

Baltimore Sun Articles
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.