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By EATING WELL United Feature Syndicate | June 23, 1996
He's young, he's talented and he's the new chef at Atlanta's hot Horseradish Grill. This July, Dave Berry will introduce thousands of hungry Olympic visitors to real Southern food. With this menu, you can join them.Grilled pork tenderloinMakes 6 servings2 3/4 -pound pork tenderloins, trimmed of fat1 tablespoon Worcestershire sauce1 teaspoon freshly ground black pepperNorth Carolina barbecue sauce (recipe below)Brush tenderloins with Worcestershire sauce and sprinkle with pepper. Place in a shallow dish, cover and marinate in the refrigerator for at least 2 hours or up to 8 hours.
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By Patsy Jamieson and Patsy Jamieson,EATING WELL | September 30, 1998
Several years ago, I was challenged to revamp the favorite family recipes of each of the hosts on ABC's "Good Morning America." Working out a delicious low-fat version of a recipe in the test kitchen is one thing, but demonstrating it to the host on live national television is quite another!I have to admit that Spencer Christian's recipe for a classic, homey lasagna really had me puzzled at first. It wasn't because it was so laden with fatty ingredients that I couldn't imagine how to make it healthy, but because it was already pretty lean - at least as lasagnas go. Spencer's recipe used ground turkey rather than beef and part-skim instead of whole-milk ricotta.
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By Eating Well Magazine United Feature Syndicate | November 13, 1994
These sure-fire dips and spreads are great to have in your entertainment arsenal. From the classic Hot Artichoke-Parmesan Spread to the ubiquitous Black Bean Dip, these low-fat noshes amid the holiday surfeit will make your guests grateful -- and you, too, for how quickly they are put together.Serve tortilla chips with this lively dip. Fresh-baked low-fat chips have a more pronounced corn flavor than store-bought.To make your own, lightly brush corn tortillas on one side with corn oil and sprinkle the oiled side with salt.
FEATURES
By Susanne A. Davis and Susanne A. Davis,EATING WELL MAGAZINE | September 23, 1998
On Monday nights, when I'm thinking about what to make for dinner, I check the fridge to see what's left over from the weekend. Nine times out of 10, I find potatoes, a few other vegetables and either chicken or pork. From there, it's a game to see if I can make something out of "nothing." Likely as not, the winning dish will be an old-fashioned hash. Hash, after all, makes perfect weeknight fare: Everybody loves it and it takes only one pan - quick to cook, and even quicker to clean up.Hash is also flexible.
FEATURES
By Pat Dailey and Pat Dailey,CHICAGO TRIBUNE | December 25, 1996
Brunch is an ideal format for connecting with the family or entertaining during the party-dense holiday season.To make the early hours of the day less stressful, it helps to plan a simple menu that includes at least one recipe that can be made ahead of time.Few people understand the dynamics of brunch better than those who operate bed-and-breakfasts. A recent contest sponsored by Jones Dairy Farm and open to members of the American Bed & Breakfast Association gathered more than 400 entries.
FEATURES
By Sherrie Clinton and Sherrie Clinton,Evening Sun Staff | February 27, 1991
Dreary winter weather got you down? We can't fly you to warmer climate but we can help your taste buds escape.Try one or more of these Caribbean recipes for a tropical treat.Banana Fritters1 egg, beaten4 tablespoons sugar1/2 cup all-purpose flourSalt to taste4 to 5 ripe bananas, thoroughly mashed with a potato ricer or a forkVegetable oil for frying1 teaspoon cinnamon powderMix together the egg, sugar, flour and salt. Then blend in the mashed banana very thoroughly.Add one-quarter inch of the oil to a skillet and heat to 370 degrees.
FEATURES
By Susanne A. Davis and Susanne A. Davis,EATING WELL MAGAZINE | September 23, 1998
On Monday nights, when I'm thinking about what to make for dinner, I check the fridge to see what's left over from the weekend. Nine times out of 10, I find potatoes, a few other vegetables and either chicken or pork. From there, it's a game to see if I can make something out of "nothing." Likely as not, the winning dish will be an old-fashioned hash. Hash, after all, makes perfect weeknight fare: Everybody loves it and it takes only one pan - quick to cook, and even quicker to clean up.Hash is also flexible.
FEATURES
By Gerald Etter and Gerald Etter,Knight-Ridder News Service | February 10, 1991
Leslie Newman believes that when it comes to serving guests, anyone with money can call a caterer, but money can't buy the magic that turns bones into broth. Nor can it buy the love that goes into making a feast.Entertaining is something that Ms. Newman -- a food writer and author -- seems to do quite easily. Her New Year's Eve parties for 200 have become legend and her skill for handling groups of all sizes is envied.In "Feasts" (HarperCollins, $25), Ms. Newman shows how to treat guests with a collection of menus for home-cooked celebrations.
FEATURES
By Patsy Jamieson and Patsy Jamieson,Eating Well Magazine United Feature Syndicate | November 6, 1994
We've barely readjusted to school schedules, extracurricular activities and work, and now the holidays are approaching. A relaxed meal at the end of the day eases the increased pressures of the season. The following recipes should easily fit into your family's routine.Jamaican Chicken with Rice and Bean SaladMakes about 8 cups, serves 6Pickapeppa sauce is a sweet-and-sour, mild hot-pepper sauce, imported from Jamaica and available in many supermarkets.1 cup long-grain white rice1/3 cup fresh lime juice2 tablespoons plus 1 teaspoon vegetable oil, preferably canola oil2 teaspoons unsulfured molasses2 cloves garlic, finely chopped1 jalapeno pepper, seeded and finely choppedsalt and freshly ground black pepper to taste1 15-ounce can adzuki beans or black beans, drained and rinsed1/2 cup chopped scallions (3 scallions)
FEATURES
By Sherrie Clinton and Sherrie Clinton,Evening Sun Staff | August 28, 1991
AFTER A SUMMER of hot dogs and hamburgers I like to splurge on Labor Day and indulge in an elegant repast.This menu makes abundant use of seasonal fruits and vegetables for a luxurious taste on a small budget. Moderately priced flank steak is stuffed with a flavorful spinach mixture, a trick that stretches the menu to accommodate six generously.The meal can be made one day ahead of time and whisked from the refrigerator to the table. The macaroni salad tastes best if allowed to warm to room temperature.
FEATURES
By Pat Dailey and Pat Dailey,CHICAGO TRIBUNE | December 25, 1996
Brunch is an ideal format for connecting with the family or entertaining during the party-dense holiday season.To make the early hours of the day less stressful, it helps to plan a simple menu that includes at least one recipe that can be made ahead of time.Few people understand the dynamics of brunch better than those who operate bed-and-breakfasts. A recent contest sponsored by Jones Dairy Farm and open to members of the American Bed & Breakfast Association gathered more than 400 entries.
FEATURES
By EATING WELL United Feature Syndicate | June 23, 1996
He's young, he's talented and he's the new chef at Atlanta's hot Horseradish Grill. This July, Dave Berry will introduce thousands of hungry Olympic visitors to real Southern food. With this menu, you can join them.Grilled pork tenderloinMakes 6 servings2 3/4 -pound pork tenderloins, trimmed of fat1 tablespoon Worcestershire sauce1 teaspoon freshly ground black pepperNorth Carolina barbecue sauce (recipe below)Brush tenderloins with Worcestershire sauce and sprinkle with pepper. Place in a shallow dish, cover and marinate in the refrigerator for at least 2 hours or up to 8 hours.
FEATURES
By Patsy Jamieson and Patsy Jamieson,Eating Well United Feature Syndicate | June 11, 1995
Like many cooks, I have an insatiable appetite for cookbooks. Spending a weekend with a new cookbook allows me to try the signature dishes of some of this country's best chefs or to travel to home kitchens around the world. I admire and take pleasure in a recipe that knits together flawlessly, but what I value most is a great idea, a new combination of seasonings or an exciting technique. I often tailor a recipe to my taste and to the ingredients on hand, creating my own spin on the dish.
FEATURES
By Eating Well Magazine United Feature Syndicate | November 13, 1994
These sure-fire dips and spreads are great to have in your entertainment arsenal. From the classic Hot Artichoke-Parmesan Spread to the ubiquitous Black Bean Dip, these low-fat noshes amid the holiday surfeit will make your guests grateful -- and you, too, for how quickly they are put together.Serve tortilla chips with this lively dip. Fresh-baked low-fat chips have a more pronounced corn flavor than store-bought.To make your own, lightly brush corn tortillas on one side with corn oil and sprinkle the oiled side with salt.
FEATURES
By Patsy Jamieson and Patsy Jamieson,Eating Well Magazine United Feature Syndicate | November 6, 1994
We've barely readjusted to school schedules, extracurricular activities and work, and now the holidays are approaching. A relaxed meal at the end of the day eases the increased pressures of the season. The following recipes should easily fit into your family's routine.Jamaican Chicken with Rice and Bean SaladMakes about 8 cups, serves 6Pickapeppa sauce is a sweet-and-sour, mild hot-pepper sauce, imported from Jamaica and available in many supermarkets.1 cup long-grain white rice1/3 cup fresh lime juice2 tablespoons plus 1 teaspoon vegetable oil, preferably canola oil2 teaspoons unsulfured molasses2 cloves garlic, finely chopped1 jalapeno pepper, seeded and finely choppedsalt and freshly ground black pepper to taste1 15-ounce can adzuki beans or black beans, drained and rinsed1/2 cup chopped scallions (3 scallions)
FEATURES
By Sherrie Clinton and Sherrie Clinton,Evening Sun Staff | August 28, 1991
AFTER A SUMMER of hot dogs and hamburgers I like to splurge on Labor Day and indulge in an elegant repast.This menu makes abundant use of seasonal fruits and vegetables for a luxurious taste on a small budget. Moderately priced flank steak is stuffed with a flavorful spinach mixture, a trick that stretches the menu to accommodate six generously.The meal can be made one day ahead of time and whisked from the refrigerator to the table. The macaroni salad tastes best if allowed to warm to room temperature.
FEATURES
By Patsy Jamieson and Patsy Jamieson,Eating Well United Feature Syndicate | June 11, 1995
Like many cooks, I have an insatiable appetite for cookbooks. Spending a weekend with a new cookbook allows me to try the signature dishes of some of this country's best chefs or to travel to home kitchens around the world. I admire and take pleasure in a recipe that knits together flawlessly, but what I value most is a great idea, a new combination of seasonings or an exciting technique. I often tailor a recipe to my taste and to the ingredients on hand, creating my own spin on the dish.
FEATURES
By Patsy Jamieson and Patsy Jamieson,EATING WELL | September 30, 1998
Several years ago, I was challenged to revamp the favorite family recipes of each of the hosts on ABC's "Good Morning America." Working out a delicious low-fat version of a recipe in the test kitchen is one thing, but demonstrating it to the host on live national television is quite another!I have to admit that Spencer Christian's recipe for a classic, homey lasagna really had me puzzled at first. It wasn't because it was so laden with fatty ingredients that I couldn't imagine how to make it healthy, but because it was already pretty lean - at least as lasagnas go. Spencer's recipe used ground turkey rather than beef and part-skim instead of whole-milk ricotta.
FEATURES
By Sherrie Clinton and Sherrie Clinton,Evening Sun Staff | February 27, 1991
Dreary winter weather got you down? We can't fly you to warmer climate but we can help your taste buds escape.Try one or more of these Caribbean recipes for a tropical treat.Banana Fritters1 egg, beaten4 tablespoons sugar1/2 cup all-purpose flourSalt to taste4 to 5 ripe bananas, thoroughly mashed with a potato ricer or a forkVegetable oil for frying1 teaspoon cinnamon powderMix together the egg, sugar, flour and salt. Then blend in the mashed banana very thoroughly.Add one-quarter inch of the oil to a skillet and heat to 370 degrees.
FEATURES
By Gerald Etter and Gerald Etter,Knight-Ridder News Service | February 10, 1991
Leslie Newman believes that when it comes to serving guests, anyone with money can call a caterer, but money can't buy the magic that turns bones into broth. Nor can it buy the love that goes into making a feast.Entertaining is something that Ms. Newman -- a food writer and author -- seems to do quite easily. Her New Year's Eve parties for 200 have become legend and her skill for handling groups of all sizes is envied.In "Feasts" (HarperCollins, $25), Ms. Newman shows how to treat guests with a collection of menus for home-cooked celebrations.
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