Worcestershire Sauce

Planning to cook a holiday roast this year? You'll first have to figure out how much to buy. The National Cattlemen's Beef Association suggests 6 ounces of cooked, trimmed beef per person. Lean boneless roasts, such as tenderloin and eye of round, will yield two 6-ounce servings per pound before cooked. Rib-eye roasts, which have more trimmable fat, will yield one to two servings per pound before being cooked. Here are other tips on selecting, storing and preparing roasts: * Choose beef with a bright cherry-red color and make sure to check the "sell-by" date.

Donna Degen of Rapid City, S.D., has been seeking a bourbon-chicken recipe for some time. She writes that she went on the Internet looking for it and found many people who were also seeking this same recipe. "I know it is served at the Cajun Cafe as well as many restaurants, but I can't find it and sure would appreciate your assistance in this matter," she wrote. Antonia Hartnett of Timonium responded with a recipe and a note. "Enclosed please find the Cajun Cafe Bourbon Chicken recipe I found on the Internet at www.kitchenlink .com.

Unlike hamburgers that need some fat in the meat to produce a juicy burger, sloppy Joes can be made with lean ground beef because it is cooked in a sauce. Yes, it is a "sloppy" meal, especially for kids, but it also is quick and easy. For a change of pace, team the sandwiches with cubed pineapple and try frozen yogurt for dessert. MENU Sloppy Joes Home fries Cubed fresh pineapple Vanilla frozen yogurt with chocolate sauce Soda or beer TIME-SAVING TIPS * Instead of onions, use green onions, shallots or minced dried onion.

Holiday shrimp sauce Holiday foods don't have to be fattening, Weight Watchers International shows with its shrimp-cocktail recipe. Combine 1/2 cup of ketchup, 2 tablespoons of lime juice, 2 teaspoons of Worcestershire sauce and 1/2 teaspoon of hot-pepper sauce. Serve with 1 1/4 pounds of medium-sized, prepared shrimp. This makes 4 servings, 158 calories each. Ethnic groceries Do you have a particular place that you buy Asian noodles or German bread? We want to hear about it. The Sun is compiling a list of ethnic groceries in the Baltimore area.

A cookbook in honor of Columbia's Wilde Lake village's 30th anniversary will be sold this weekend during the town's 30th birthday celebration at the Columbia Festival of the Arts.The 197-page book, "Wilde and Wonderful Recipes," is a compilation of about 250 recipes sprinkled with bits of history and personal recollections from village residents.The book, initially available by special order and at a birthday celebration in Wilde Lake on June 7, has sold as many as 400 copies at $6 each."The personal touches make it very, very special," says Bernice Kish, village manager.

We fret about meat, relegate it to a limited spot on the Food Guide Pyramid and vow, often halfheartedly, to limit consumption. Paradoxically, though, we continue to enjoy steaks, chops, roasts, ribs and burgers, affording them all the status due something that long has symbolized a prosperous country."

Bubble and squeak is a recipe that Pamela K. Howell of Baltimore is trying to find. "It is a dish that contains potatoes and cabbage and the name comes from the noise it makes when it is cooking," she wrote.Her answer came from many directions, including Barbara Cantor of St. Leonard, who is a volunteer to the Calvert Marine Museum in Solomons and is editor of the museum's 25th anniversary cookbook "Charting Your Courses."This recipe "is a favorite among the volunteers and members of the museum.

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.

When it comes to preparing meals in a short period of time most busy cooks say a well-stocked kitchen is the best place to start. Here are some of the items readers say they always keep on hand:On shelves:*Pasta sauces*Soups that can be used as sauces*Chicken-cooking sauces*Dried pasta, in various shapes and sizes*Rice*Canned vegetables*Canned stock*Olives*Canned tomatoes, in several varieties including the new seasoned types*Bottled salad dressings*Canned tuna,...

Ribs and shanks -- bone-in meats seldom used these days -- are a comfort food from yesteryear. Yet they can fit right into a modern schedule.It could be the quintessential American short ribs, cooked with cola and chili sauce, or the Italian classic osso buco, using lamb shanks instead of veal.Braising, the technique often used for such dishes and for pot roasts and stews, isn't necessarily at odds with a busy lifestyle, says cooking teacher Carol Ritchie.The meat is first browned either in the oven or on top of the stove, then smothered with a liquid and cooked at a low temperature until tender.