Tangy salmon entree For a tangy spring entree, combine...


May 02, 2001|By Liz Atwood

Tangy salmon entree

For a tangy spring entree, combine one 15 1/2 -ounce can of sliced peaches, drained and coarsely chopped; one 8-ounce can of pineapple chunks, undrained; 2 tablespoons of sugar; 1 tablespoon of cornstarch; and 1 teaspoon of grated fresh ginger. Bring to a boil over medium-high heat. Stir in 2 tablespoons of lemon juice. Serve with grilled salmon and sprinkle with almonds. This recipe, from Canned Food Alliance, serves 4.

Kids and juice

Researchers from the University of Tennessee say they have found no connection between overweight children and the amount of juice they drink. Rather, they found, children who drink less juice tend to drink more soda. The researchers say parents should encourage children to consume nutritious beverages such as water, milk and 100 percent juices.

Shedding shells

It's the time of year when blue crabs lose their modesty and shed their shells. Each crab sheds as many as 23 times during its natural three-year life, according to the John T. Handy Co. in Crisfield, the world's largest processor of soft-shell crabs.

Tidbits welcomes food news and notes. Send to Tidbits, Attn.: Liz Atwood, The Sun, 501 N. Calvert St., Baltimore, MD 21278; fax to 410-783-2519; e-mail liz.atwood@baltsun.com.


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