by Anne Papina on July 8, 1998
Have you ever been to a chili cook-off? I’ll admit chili cook-offs are not normally my “scene.” But, if it involves a good cause, you can count me in. If you’ve visited COMDEX (COMputer Dealers EXposition) in the past, you probably know all about the Micrografx Chili for Children Foundation, the coordinators of an annual chili cook-off at trade show time.
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by Anne Papina on February 2, 1998
Throughout history, food’s role has spanned far beyond being a source of fuel. Literature of our times
recounts many epicurean tales, emphasizing one of life’s greatest pleasures: eating. In the spirit of St. Valentine’s Day, I’ve culled an assortment of Web sites devoted to the art of creating sensual meals.
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by Anne Papina on January 5, 1998
Contributed with permission by King’s Hawaiian and ARA Content.
King's Hawaiian Grilled Aloha Ham Sandwich
Author: King's Hawaiian
Recipe type: Sandwich
- 4 (3/4 inch) center slices King's Hawaiian Sweet Bread
- 8 slices (4 oz.) cheddar cheese
- 6 oz. shaved deli ham
- 4 slices canned pineapple, drained
- Place 2 slices of cheese side by side on 2 slices of bread; top with ham. Layer 2 pineapple slices side by side over ham, then add remaining cheese. Top with remaining bread slices.
- Cook over medium heat on a grooved stovetop indoor grill until cheese is melted, turning once. Cut each sandwich in half; serve hot.
2.2.8
by Anne Papina on January 5, 1998
Contributed with permission by King’s Hawaiian and ARA Content.
King's Hawaiian Original Recipe French Toast
Author: King's Hawaiian
Recipe type: Breakfast
- 1 loaf King's Hawaiian Sweet Bread
- 4 eggs
- ½ cup milk
- ½ teaspoon vanilla
- ¼ teaspoon cinnamon
- Slice bread crosswise so that each slice is about 1-inch thick. Cut slices in half. Combine remaining ingredients. Quickly dip slices (do not soak) in egg mixture and cook on hot buttered or oiled griddle until golden brown on both sides.
- Sprinkle with powdered sugar and serve with warm syrup.
2.2.8
by Anne Papina on January 5, 1998
(ARA) – Some of the things we eat today are rather new to the human diet. Tomatoes were at one time thought to be inedible, possibly even poisonous, but are now part of the everyday diets of people worldwide. Other foods that make a regular appearance on our table have been feeding people since ancient times. Squash and Eggplant are two such ancient foods.
Some botanists believe squash is the oldest cultivated vegetable in the Americas. Seeds found in Mexican caves have been carbon-dated to 9000 B.C. Squash varieties fall into two categories: summer squash and winter squash. Summer squash includes yellow crookneck squash, yellow straight-neck squash, zucchini and Mexican gray squash — these are soft-skinned and don’t require a lot of cooking. Winter squash have a hard skin, like acorn, butternut, spaghetti, and banana squash. All varieties of squash are rich in potassium.
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by Anne Papina on July 19, 1997
(ARA) – Got a hungry crowd to please? Fire up the grill! Cookouts are an easy way to serve a gathering of any size — whether you’re feeding three or 100 — for any occasion. From holiday celebrations, birthday parties and family reunions to camping trips and weekday cookouts, grilling is a fun and flavorful way to bring together family and friends. That’s why Kingsford is sharing tips to help you stay safe when turning up the heat at your next gathering.
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