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Lewes, Delaware
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January 30, 1998     Cape Gazette
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January 30, 1998

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CAPE GAZETTE, Friday, January 30 - F(00OD & DRINK February 5, 1998 - 47 Soup's on: Recipes to please hearty appetites Soup-based meals please hearty ful and nutritious punch. What's kets nationwide. Stockpot soups eaters, kids and nutrition-con- more, soups appeal naturally to scious consumers alike. Your mis- people "on the go" who want to sion, should you choose to accept it, is to create a nutritious, well- balanced meal that pleases hearty eaters, kids and health-conscious family members alike - and to do it in only a few short minutes. Where do you begin? With soup, of course. As a perfect dish (or bowl, as the case may be) around which to build a meal, soups take little time to prepare, yet still pack a flavor- eat healthy or serve healthy meals to their families. Simply add a small side dish, a glass of milk, and something for dessert and you've got a complete meal. Stockpot, a Redmond, Wash.- based soup company, has used this "complete meal" philosophy as one of the driving forces behind its recent introduction of 20 fresh, refrigerated soups into supermar- Master Food Educator training The University of Delaware Cooperative Extension will Offer Master Food Educator food/nutri- tion training program on Mondays and Wednesdays, from 12:30 to 3:30 p.m., beginning Feb. 9 and ending March 11. The workshops are designed for those individuals interested in nutrition, food safety, food selec- tion and issues facing consumers today. The workshops will be held in Milford for both Kent and Sus- sex counties. The program offers volunteers 30 hours of intensive and compre- hensive nutrition training over a five-week period. The instructors are the University of Delaware Cooperative Extension specialists, faculty and industry experts. Upon completion, Master Food program begins soon Educators are expected to donate 40 hours of time to help the Uni- versity of Delaware Cooperative Extension expand nutrition and food safety in their local counties. Volunteer activities may include preparing or manning educational displays, giving presentations or demonstrations, and/or writing news releases and fact sheets. The choice of activities is up to the volunteer. For those who would like to par- ticipate in the class and use the information for themselves or a career update, and who would pre- fer not to volunteer, the course fee is $75. For more information or to reg- ister, call the Cooperative Exten- sion's Georgetown office at 856- 7303. I are made with .only fresh ingredi- ents and have no preservatives or MSG added. Stockpot offers a wide variety of soup choices, including a vegetarian line, as well as "smart choice" varieties that contain 30 percent or less calories from fat. "Most people don't know what they are going to serve for dinner until about the time they get home," said Mike Fortun, Stock- pot's vice president of sales and marketing. "If you're looking for a quick, healthy solution, soup is definitely one way to go." Stockpot has put together easy meal solutions sure to satisfy even the most discerning eaters. A favorite among hearty eaters is the Italiano Delicioso meal. The ' aroma of rich chicken broth, pasta, meatballs, fresh herbs and vegeta- bles fills the room, drawn from the Stockpot Italian Wedding Soup simmering on the stove. Italian deli sandwiches, with roasted red peppers; mozzarella, proscuitto and parmesan cheeses; and garlic and other spices, complement the soup's homemade flavor. Top off the meal with Italian ice cream sundaes and even the hungriest hero will be satisfied. The younger crowd will love the Old-Fashioned Kids Meal. What kid wouldn't go for a steaming bowl of Stockpot Old-Fashioned Turkey Noodle Soup, easy-to- make apple and peanut butter pin- wheels and an ice cream cookie sandwich. Those people counting A big pot of hearty soup is winter evening. calories will savor the taste of Stockpot French Onion Soup gar- nished with garlic croutons. A piece of sourdough bread with goat cheese, and a side of spring vegetable salad with carrots, snap peas, spinach and tomato, help round out the meal. Finally, indulge in a low-fat serving of deep chocolate pudding and you're in low-cal heaven. If the 13 different vegetables in Stockpot's Vegetarian Vegetable Soup aren't enticing enough, adding a few parmesan basil toasts and a flavorful mango-berry com- pote to complete the meal surely will give some zing to the soup's the perfect greeting on a cold zip. "Soup is a healthy, hearty, and satisfying meal anytime of the year," Fortun said. "Soups easily can be garnished and accompanied by foods that make them pleasing meals-in-a-bowl for everyone in the family." Stockpot produces a line of soups, sauces, gravies, chili and entr6es for restaurant and home use. Stockpot also markets soups through its own showcase restau- rant in Sun Valley, Idaho. Compa- ny headquarters are located at 18211 N.E. 68th Street, Building E-120, Redmond, Wash. 98052. Stockpot can be reached at 1-800- 468-1611,206-885-0779. All-Mexican meal making headlines How many Mexicans does it take...? Hey! Wait! I don't want to get arrested. But here are some great Mexican recipes. The enchi- ladas are excellent and can be frozen. First, let's look at some of the latest headlines. Of course, the Cape Gazette-would never run these headlines, but I have been told that other newspapers actually have. "Chef Throws His Heart into Helping Feed the Needy," "Kids Make Nutritional Snacks" and "Include Your Children When Baking Cookies." Moving right along, here is a great Mexican dinner. Mexican Coffee 1 strong 6-cup pot of Colom- bian coffee 2 C sugar I qt. half-and-half 1 (5.5 oz.) can of chocolate syrup 1 gal. vanilia ice cream, soft- ened. Combine coffee, sugar, and water, cool. Add half-and-half, FOCUS ON FOOD Anne Graham syrup and ice cream. Freeze. Remove two and a half hours before serving. Place in punch bowl for serving. Guacamole 2 ripe avocados, halved and pitted 4 t fresh lemon juice 1 large plum tomato, seeded and chopped 1 T red onion, chopped 1 t garlic, minced. Coarsely mash avocados and add lemon juice. Gently mix in tomato, onion, salt, pepper and garlic. Serve with tortilla chips. Gemma's Chicken Enchiladas 2 cans cream of chicken soup (do not dilute) 4 oz. light cream 6-7 boneless chicken breasts (cut into small pieces) I pkg. sharp cheddar cheese (grated) 10-12 corn tortillas 2 cans green chilies (chopped) 1/2-i medium onion, sliced butter oil Dip tortillas in hot oil and drain on paper towels. Warm soup and cream on stove to make sauce. Saut chicken breasts with onion in butter until completely cooked. Layer sauce, tortillas, chilies, chicken and cheese in a large glass baking dish. Bake at 350 F for 20 to 30 minutes. Frijoles Rancheros 2 lb. dry pinto beans 3/4 lb. salt pork 1 clove garlic, minced 1 Tsalt 3 tomatoes, chopped 1 medium onion, chopped 1 serrano chili, chopped 3 T thick and chunky picante sauce -2 oz. sour mash bourbon (optional) sour cream and chives for gar- nish Rinse beans and place in large pot filled half-full of water. Cook on medium-low heat for one hour; add salt and salt pork. Add bour- bon (alcohol will evaporate). Cook for two hours on medium heat. Reduce heat to very low and cook one more hour. Refill pot with water and add tomatoes, onion, chili and picante sauce. Simmer until beans are soft, adding water if needed. Garnish .with sour cream and chives. Bananas Runge 1/2 C brown sugar, firmly packed 4 T butter 1 t cinnamon 4 bananas, sliced lengthwise 2 T dark rum 2 T brandy 1 qt. vanilla ice cream Melt sugar and butter in a skil- let. Add cinnamon and bananas. Pour rum over bananas. Cook until fruit is soft. Add brandy and ignite. Run for cover. Pour over ice cream; serve immediately. A few more headlines you will not, I repeat, not, find in the Cape Gazette: "Red Tape Holds Up New Bridge," "Typhoon Rips Through Cemetery; Hundreds Die," "Old School Pillars are Replaced by Alumni," "Two Sovi- et Ships Collide; One Dies," "British Union Finds Dwarfs in Short Supply," "Cold Wave Linked to Temperature," "Stolen Painting Found by Tree" and "Two Sisters Reunited After" 18 Years in Checkout Counter." Actually, the last one probably could happen in the Rehoboth Outlets. Finally, think about this: If Teflon sticks to nothing, how do we get Teflon pans? Next week: Two Swedes were walking down the street...No! Walt!