Chili, lime flavor pork Chili-Lime Pork couldn't be...

Tidbits

May 31, 2000|By Suzanne Loudermilk

Chili, lime flavor pork

Chili-Lime Pork couldn't be easier for harried cooks trying to get a home-cooked meal on the table. Combine 3 tablespoons honey, 2 tablespoons chili powder and 2 teaspoons grated lime peel. Spread half of chili mixture over bottom of 2M-=-pound boneless top loin pork roast. Place pork in large oven bag; spread remaining chili mixture over top of pork. Arrange 3 medium sweet potatoes, peeled and cut into quarters, around pork in the bag. Close with a tie and cut 6 tiny slits in the top of bag. Bake 1 to 1M-

hours in preheated 325-degree oven or until meat thermometer reads 160 degrees. Serves 8.

White out of the blue

Don't be blue when it comes to trying to make snow-white icing for a wedding cake, or any cake. A drop of blue food coloring will brighten the off-white color of a typical buttercream frosting, according to Fine Cooking magazine.

Singing in the kitchen

Sing for your supper takes on new meaning if you follow the American Dietetic Association's recommendations for proper hand washing during food preparation. Besides using warm, soapy water, the organization urges cooks to sing two choruses of "Happy Birthday" to make sure they've lathered long enough.

Tidbits welcomes food news and notes. Send to Tidbits, Attn.: Suzanne Loudermilk, The Sun, 501 N. Calvert St., Baltimore, Md. 21278; fax to 410-783-2519.

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