The Dish


February 16, 2005|By Liz Atwood | By Liz Atwood,Sun Food Editor


Scientists say eating tomatoes and other red fruit rich in lycopene can boost the body's defenses against cancer. Now Heinz has come up with a way to give your family members a shot of lycopene where they least expect it.

The Heinz Ketchup's Love Apple Pie looks just like an ordinary pie, but cut into it and -- surprise -- along with the apples you'll find a filling tinted red with ketchup.

The sight may be off-putting, but the tomato taste is barely noticeable. For those brave enough to try: Blend 1/3 cup ketchup and 2 teaspoons of lemon juice. Combine with 6 cups of peeled and sliced tart cooking apples. For the topping, combine 2 / 3 cup of flour, 1/3 cup of sugar and 1 teaspoon of cinnamon.

Cut in 1/3 cup unsalted, softened butter or margarine until thoroughly mixed. Fill unbaked 9-inch shell with apples, and sprinkle topping over apples. Bake in 425-degree oven 40 to 45 minutes or until apples are cooked. Makes 6 servings.

Per serving: 396 calories; 3 grams protein; 18 grams fat; 9 grams saturated fat; 59 grams carbohydrate; 5 grams fiber; 26 milligrams cholesterol; 288 milligrams sodium

A cool debut

The Pillsbury Doughboy has jumped from the oven to the freezer with the recent launch of Pillsbury Ice Cream.

The baking company has teamed up with Minnesota-based dairy company Kemps Ice Cream to produce seven flavors: Chocolate Chip Cookie Dough, Turtle Fudge Brownie, Peanut Butter Fudge Chunk, Lovin' Caramel Swirl, Brownies 'N Cream, Cake & Ice Cream and Homemade Vanilla.

Each 56-ounce container sells for between $4.99 and $5.49.

Pocket guide for hungry travelers

Afraid you'll look foolish when you try to order a fillet in France? Berlitz Publishing has come up with help: the European Food & Drink Guide.

The pocket-sized book includes a range of useful information, including a simplified pronunciation guide, conversion charts and regional information regarding local foods and restaurants. It also contains tips on how to make reservations, pay the bill and make complaints.

The European Food & Drink Guide includes 11 of the most popular European languages -- Czech, Dutch, French, German, Greek, Italian, Polish, Portuguese, Russian, Spanish and Swedish.

It can be purchased at most bookstores and travel stores, and from online booksellers for about $10. For more information, visit

Sweet news about onions

If onions bring you to tears, rejoice. From now until the end of next month, it's winter sweet onion season.

OSO Sweet Onions, developed in Chile to provide the American market with sweet onions during the winter, are among the most popular of the variety. They have a high sugar content, but a low level of the pyruvic acid that makes onions strong.

Look for onions with thin, papery outer skins that are free of bruises. They should be firm and heavy for their size. Store them in single layers in the vegetable bin of the refrigerator.


Taste dessert wines from 10 a.m. to 6 p.m. Saturday, noon to 5 p.m. Sunday and 10 a.m. to 5 p.m. Monday at Berrywine Plantations-Linganore Winecellars, 13601 Glissans Mill Road, Mount Airy. Call 800-514-8735.

Learn about a melange of culinary traditions from the Middle East, North Africa and Europe 6:30 p.m. to 9:30 p.m. Wednesday, Feb. 23, at the Arnold campus of Anne Arundel Community College, 101 College Parkway. $44. Call 410-647-7100 or visit

Learn to make appetizers 10 a.m. to 1 p.m. Saturday at Hammond High School, 8800 Guilford Road, Columbia. $24, plus $15 materials fee. Call 410-313-4700 or visit Howard County Department of Recreation and Parks at / RAP / RAP_HomePage.htm.

Learn to make winter seafood dishes 6:30 p.m. to 8:30 p.m. Wednesday, Feb. 23, at Donna's in Columbia, 5850 Waterloo Road. $35. Call 410-659-5248, ext. 112.

Develop your knife skills 7 p.m. Tuesday at For the Love of Food, 20 Clarks Lane, Reisterstown. $45. Call 410-833-5579, 443-865-0630.

Learn about classic food and wine pairings 7 p.m. to 9:30 p.m. Tuesday at Roland Park Country School, 5204 Roland Ave. $95. Call 410-323-5500 or visit

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

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