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By Betty Rosbottom and Betty Rosbottom,Tribune Media Services | September 24, 2005
Menu Roasted Fish With Guacamole, couscous scented with saffron, pan-fried zucchini with garlic, plum sundaes My husband, a college professor who loves to entertain, is always suggesting we invite people over for dinner. "Just keep it simple," he advises. Recently, he unexpectedly proposed that we ask two students for a meal. I was hesitant, but then it came to me: I could anchor the meal with an easy fish dish I had made several times before. It takes only a few minutes to assemble and needs a short time in a hot oven.
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By JOE AND TERESA GRAEDON and JOE AND TERESA GRAEDON,peoplespharmacy.com | January 5, 2009
I foolishly picked up a plastic honey bear that was in a pot of boiling water, and the honey squirted out all over the palm of my hand. Immediately, I ran it under cold water, and then I ran to get your book because I knew there was something I could put on burns that was natural: mustard. I had mustard in the fridge, and I poured it all over the palm of my hand. It still burned like the devil, but I left it on while I read more. I put more mustard on, wrapped gauze bandage around it and left it on for a while until the pain subsided.
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By Ann Walker and Larry Walker and Ann Walker and Larry Walker,Universal Press Syndicate | August 24, 1994
California's history has been shaped by newcomers, and nowhere is this more true than in California cuisine. The early Spanish missionaries established an agricultural base, introducing fruit trees, chili peppers, olives and grapevines, all of which still play a significant role in local cooking. Later settlers discovered gold in the mid-19th century, and the waves of immigrants that followed -- Italians, French, Portuguese, Germans, Spanish, Irish, Japanese and Chinese -- brought a different kind of treasure with them: Collectively they created a cuisine of almost unparalleled diversity.
NEWS
By Arthur Hirsch | January 28, 2004
Research on low-carbohydrate diets has yet to produce a conclusive medical recommendation. Scientific literature supplies material that affirms advocates and opponents, although the preponderance of evidence doesn't support low-carb diets. The Journal of the American Medical Association, for instance, last April published a review of more than 30 years of relatively short-term studies of low-carbohydrate diets. Low-carb advocates like to talk about how the report seems to answer the criticism that the relatively high-fat regimen poses a risk of cardiovascular disease.
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February 20, 1994
The Howard County Arts Council presented its 1993 Outstanding Artist Award to Ellen Kennedy, one of the founders of the Howard County Poetry and Literature Society, and its 1993 Outstanding Arts Educator Award to Valerie Costantini, chair, performing arts division at Howard Community College.*Johns Hopkins University biophysicist Ernesto Freire has been awarded a $110,000 grant from Johnson & Johnson to study themolecular forces that control how blood clots.*Saul Roseman, a biology professor at Johns Hopkins University who has spend more than 40 years in research on complexcarbohydrates, has received the 1993 Karl Meyer Award for his work.
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By ROHINA PHADNIS | April 22, 2006
What it is -- Doctor Kracker's version of graham crackers, made with 100 percent whole-grain spelt, sprinkled with organic raw sugar and organic cinnamon What we like about it --This cracker is a healthy alternative to sugary graham crackers. It doesn't have the same sweetness, but the extra crunchiness is satisfying. What it costs --$5.50 for an 8-ounce box Where to buy --Available at Whole Foods Market, Wegmans, Eddie's of Roland Park and drkracker .com Per serving (five pieces) --120 calories, 4 grams protein, 3 grams fat, 1 gram saturated fat, 20 grams carbohydrates, 3 grams fiber, 5 milligrams cholesterol, 130 milligrams sodium
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By Deborah S. Hartz and Deborah S. Hartz,Fort Lauderdale Sun-Sentinel | September 20, 1992
In the '50s, those of us trying to emulate June Cleaver wer wrapping up pigs in blankets to serve with martinis at cocktail hour.In the '60s, we went a little more "gourmet" by shaping Swedish meatballs.The '70s had us worshiping nouvelle cuisine, French chefs, salmon mousse and miniature quiches.In the '80s, we munched our way through regional/ethnic tidbits such as sushi, blackened chicken, empanadas and quesadillas.Hors d'oeuvres. Over the years, our thinking about these tasty tidbits clearly has changed.
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By SUSAN REIMER | January 14, 1996
DIETARY recommendations issued last week by the federal government declared that a little wine with dinner is not such a bad thing, that some meats should be consumed only in moderation and that even modest weight gains with age are not healthy.These recommendations surprised a great many, who have found the federal guidelines in the past to be wishy-washy and covered with the fingerprints of various agricultural lobbyists. Equally surprising, however, was the fact that nowhere in the new guidelines was it recommended that we consume miles of spaghetti on plates the size of garbage-can lids.
FEATURES
March 27, 1991
Easy cheese and pasta is low in fat, high in carbohydrates, and provides important nutrients, including protein. The dish takes about 10 minutes to prepare.Cook fun-shaped pasta like wagon wheels or rotelle. Add frozen peas and corn kernels during the last minute of cooking time. Drain and toss with shredded Cheddar cheese until it melts. Add cherry tomatoes and prepared salsa.Easy Cheese and Pasta8 ounces (3 1/4 cups) wagon wheel or rotelle pasta1 cup frozen peas1 cup frozen corn kernels4 ounces (about 1 cup)
NEWS
By Cox News Service | March 31, 1991
Chocolate, chewing gum and red licorice are not as bad for your teeth as you thought.But the bad news: Bread, bananas, raisins, cereals and chips are probably worse, according to the latest dental research."
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