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By Rita Calvert and Rita Calvert,Contributing Writer | August 4, 1993
This low-fat dish is a speedy stir-fry that even the kids will love, especially with the presence of noodles. With stir-fry, tiny pieces of food are sauteed in a large pan with very little fat over high heat with continuous tossing and stirring.The secret to even cooking is in the slicing and chopping. Meat and vegetables need to be cut in small and similar shapes.While stir-fry is an efficient, streamlined technique, it's essential to get organized before cooking begins. All the ingredients should be assembled, chopped and laid out to cook next to the stove top. The cooking goes so quickly that you don't have time for in-between prep.
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NEWS
By NEW YORK TIMES NEWS SERVICE | December 3, 1996
WASHINGTON -- It is settled ground at the Supreme Court that businesses have a First Amendment right, within limits, to advertise their products. An unusual free-speech case argued before the court yesterday presented the justices with the other side of the advertising coin: whether businesses have a constitutional right to decline to participate in a government-required advertising program intended to bolster the health of an entire industry.Under an agricultural marketing law from the New Deal era, the federal government requires companies that pack and ship a variety of products to contribute to industrywide, generic advertising campaigns that urge consumers, for example, to "buy California peaches."
FEATURES
By Rita Calvert and Rita Calvert,Contributing Writer | August 26, 1992
The word "casserole" all too often calls to mind the image of dated and tired dish, but that doesn't always have to be the case. Casseroles can be updated to be simple, elegant, fast and tasty enough to satisfy the changing eating habits of the '90's.This very fresh and fast dish can be completed in less than 20 minutes with the use of a food processor and microwave. In fact, the entire meal can be microwaved following some very progressive techniques.Items you should have in your pantry are: fresh garlic, scallions, 4 slices fresh bread, fresh or dried basil, Parmesan cheese (fresh preferred)
FEATURES
By Ellen Hawks and Ellen Hawks,Sun Staff | August 11, 1999
Alexander A. Chasan of Baltimore has been looking for a recipe for chremslech (fruit fritters) for many years. He said his mother used to make it.Anne Tallarico of Laurel sent in this recipe for a fritter batter for fruit.CHREMSLECH OR FRUIT FRITTERSServes 8-102 cups assorted sliced fruits and whole berriessugar to taste plus 1 tablespoon2 eggs, yolks and whites separated2/3 cup cup milk or liquid from sugared fruit1 tablespoon melted butter1 cup sifted all-purpose flour1/4 teaspoon salt1 quart vegetable oil, for fryingconfectioners' sugar, for dustingSprinkle fruit with sugar to taste and allow to sit 1 hour.
NEWS
By Annette Gooch and Annette Gooch,Universal Press Syndicate | April 30, 2000
Ripe strawberries, fragrant and sweet, are the stuff of dream desserts and drinks. Big reds fresh from the fields need only a quick rinse and they're ready for eating au naturel or dipping into whipped cream. It takes only a little more effort to turn a quart of berries into a kid-pleasing frosty or other treats, such as a sophisticated daiquiri for adults or a spectacular fresh strawberry tart. Strawberry Frosty Makes 3 to 4 cups (about 6 servings) 4 cups sliced fresh strawberries (see note)
FEATURES
By Nancy Berkoff and Nancy Berkoff,ORANGE COUNTY REGISTER | February 7, 2001
When fresh fruit isn't readily available, dried fruit is another way to obtain sunshine in a package. Concentrated in taste, dried fruit is also concentrated in nutrients. For example, about one-fourth of a cup of dried cherries has about 20 percent of your vitamin A needs and 4 percent of your daily iron. We found a dried-plum (formerly known as prune) product, produced by Mariani Packing Co., called "Premium Pitted Prunes Plus," which contains 10 percent of the recommended daily allowance of vitamin A, 20 percent of vitamin B-6, 20 percent of vitamin B-12, 20 percent of vitamin E and 20 percent of iron, all from a one-fourth cup serving.
NEWS
By Erica Marcus and Erica Marcus,NEWSDAY | July 2, 2008
Which fruit ripen after they are picked - and why? For the lowdown on ripening, I called the postharvest information center at the University of California, Davis (postharvest.ucdavis.edu) and the California Tree Fruit Agreement (eatcaliforniafruit.com). Ripening, I learned, is a complex process involving three changes in fruit: Starch is converted to sugar; acidity levels decrease, and the cell walls of the fruit begin to break down, making the fruit soften. Not every fruit experiences all these changes, but all of them experience at least one. Climacteric fruit ripen after they are picked; nonclimacteric fruit do not. Nonclimacteric fruit include pineapples, cherries, grapes, citrus fruit, berries and watermelon.
NEWS
By Erica Marcus and Erica Marcus,Newsday | November 1, 2006
Where should I store fruit and vegetables? Fruit and vegetables manifest strong and diverse preferences for how they should be stored. Going against these preferences can result in a loss of flavor or texture. Tomatoes, for example, should never be refrigerated; the cold air will kill their taste. Apples, on the other hand, will retain their firm texture much longer if kept just above freezing. Home cooks have only two storage temperatures available to them: room temperature and refrigerator temperature, which is usually between 35 and 38 degrees.
NEWS
By Annette Gooch and Annette Gooch,Universal Press Syndicate | July 25, 1999
Abundant flavor in a naturally beautiful, aromatic package makes apricots, peaches, nectarines, plums, early apples and pears some of summer's most welcome gifts.For peak appearance, flavor and nutrition, choose fruit that is in season and that has been handled and stored properly.To gauge the softness of an apricot, peach, nectarine or plum without bruising it, cradle the fruit in your palm and close your fingers around it, applying gentle pressure. Ripe fruit will yield slightly.Ripe fruit is highly perishable; purchase relatively small amounts frequently rather than attempting to stock up.In the first recipe, fruit gives natural sweetness to a breakfast or post-workout smoothie.
EXPLORE
September 22, 2012
Watermelons and tomatoes from Deep Run Farms, apples from Baugher's Orchard and potatoes from Wike Farm — all were served up this past week in Carroll County Public Schools as part of the celebration of Maryland Homegrown School Lunch Week. The statewide focus, which ran Sept. 17-21, called upon school systems to feature locally grown produce in their school lunch menus. Signage was created to accompany the products when possible, identifying for students the farms where the food was purchased.
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