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Snacks; you can count on.

You can count on snacks for every kind of impromptu eating: munch-in-the-morning, afternoon pick-me-up, and late-night nibbling. Snacks are so simple even the youngest cooks can concoct them with ease. And many are so nutritious that you can indulge even when you're watching

your weight. One of the best things about snacks is that you can put them together in minutes. Use your microwave oven for the versatility and speed it brings to snack preparation during your busy day. When you mingle with friends, rely on snack both sizzling from the barbecue and stocked in the refrigerator. Savory snacks in taste-teasing variety add to the fun of every kind of party, whether you're sprawled on the patio or seated around the fireplace. You can take them along for a spur-of-the-moment picnic. Snacks are also known for their easygoing adaptability. With more planning, select a group of these dishes to make

an all-snacks potluck. When you stock up on snack foods,

don't forget your sweet tooth. Look for favorite flavors to sweeten your September snacking.

PARTY NIBBLES

Guests are always grateful for snacks that satisfy without overstuffing. Each of these light and festive tidbits offers a surprising taste, leading partygoers from one pleasure to the next.

SWEET AND SPICY ALMOND BRITTLE

Southwestern flavors enliven these crisp-coated almonds. They're a natural accompaniment to margaritas or other tequila beverages. Or chop nuts coarsely and sprinkle over a lettuce and orange salad,

1 tablespoon chili powder

1/2 teaspoon salt

1/2 teaspoon cayenne

3 tablespoons salad oil

1/2 cup sugar

2 cups blanched almonds

in a small bowl, combine chili powder, salt, and cayenne. Set aside.

Pour oil into a 10- to 12-inch frying pan over medium-high heat. When hot, add sugar and stir until sugar is melted and begins to turn a golden color, about 4 minutes. Add almonds and stir until melted sugar is a rich caramel color, about 4 minutes longer. Add spices and stir about 1 minute more; remove from heat at once if mixture begins to scorch.

Immediately pour almonds onto a large sheet of foil, spreading with spoon to make nuts 1 layer thick. Let cool and harden. Break into small pieces and serve; if made ahead, store airtight up to 2 weeks. Makes 4 cups, 8 to 16 snacks.

GORGONZOLA PESTO

A bowl of blue cheese- thickened pesto sprouting red-purple radiccbio leaves and pale Belgian endive spears makes a picture-pretty party snack.

3 cups lightly packed fresh

basil leaves

2/3 cup lightly packed

crumbled gorgonzola

1/4 cup olive oil

Salt and pepper

3 heads (about 9 oz. total)

Belgian endive, separated into leaves, rinsed, and crisped

1 head (about 5 oz.)

radicchio, separated into leaves, rinsed, and crisped

In a food processor or blender, whirl basil, cheese, and oil until smoothly pureed Scrape into a small bowl. If made ahead, cover and chill up until next day; serve at room temperature. Tuck some leaves of endive and radicchio into bowl with gorgonzola pesta. On a tray, arrange remaining leaves around the bowl. Dip leaves into pesta to eat. Makes about 3/4 cup sauce, 10 to 12 servings.

PICKLED QUAIL EGGS

AND BABY BEETS

Beet-red pickled eggs, a staple of pub lunches, become bite-size snacks when made witb petite quail eggs.

1 can (8 1/2 oz.) pickled baby

beets

8 black peppercorns

Hard-cooked quail eggs (directions follow)

2 tablespoons minced

red onion

1 tablespoon chopped fresh

dill, or 1 teaspoon dry dill weed

Drain beet juice into a 1 1/2- to 2-quart pan. Add pepper and bring juice to boil over high heat. Meanwhile, place beets and eggs in a 4-cup jar. Pour juice into jar; cover and chill at least 3 hours or up to 2 days. Shake jar gently several times, or invert occasionally to give eggs even flavor and color.

Drain off liquid and pour beets and eggs into a small bowl; top with onion and dill, and spear with toothpicks to eat. Or spear from jar with toothpicks and eat. Makes 5 or 6 snacks.

Hard-cooked quail eggs. Place 10 to 12 quail eggs in a single layer in 1- to 1 1/2-quart pan. Cover with 1 inch water. Bring water to boil on high heat; at once reduce heat to hold water just below simmering and cook eggs 5

minutes. Drain. Immerse eggs in cold water, then crack shells with the back of a teaspoon and remove shells.

B A R B E C U E B 0 N U S E S

Smoky barbecue flavor brings another dimension to favorite snacks. Cook and serve several together; they add up to wonderful party food for a pleasant evening on the patio.

GARLIC-BUTTERED

MUSHROOMS

Mound pungent garlic butter into mushroom caps, then let them sizzle on tbe grill untU all the flavors mingle.

1/2 cup butter or margarine, at

room temperature

1 small shallot, finely

chopped

2 cloves garlic, minced or

pressed

2 tablespoons each finely

chopped parsley and grated parmesan cheese

1/2 teaspoon white pepper

12 mushrooms with about

2-inch-diameter caps (about 1 1/2 lb. total)

Thinly sliced French bread In a small bowl, combine butter, shallot, garlic, parsley, cheese, and pepper; mix to blend well. Carefully break mushroom stems out of caps and reserve for other uses. Spoon an equal amount of the butter mixture into each mushroom cap.

In a barbecue with a lid, place mushrooms, butter side up, on a lightly greased grill 4 to 6 inches above a solid bed of medium coals (you can hold your hand at grill level only 4 to 5 seconds). Cover barbecue with lid, open dampers, and cook until butter is melted and mushrooms begin to shrivel slightly, 5 to 7 minutes. serve with bread slices to absorb buttery juices. Makes 12 snacks.

TRICOLOR TOAST

Dry-cured beef-the air-dried bundnerfleiscb originally from Graubunden, or bresaola from nortbern Italy's Lombardy region-is tbe savory ingredient in tbis combination of barbecue- toasted garlic bread and peppery arugula leaves.

1 loaf (l lb.) sweet or

sourdough French or Italian bread

3 or 4 cloves garlic, split in

half lengthwise About 1/2 cup extra-virgin olive oil

60 arugula leaves (about 4

cups, lightly packed), washed and crisped

1/4 pound thinly sliced

bundnerfleisch (dry-cured beef) or bresaola Cut bread in 20 equal slices. Place 3 or 4 slices at a time on a grill 4 to 6 inches above a solid bed of medium coals (you can hold your hand at grill level only 4 to 5 seconds). Cook, turning once, until bread is toasted on both sides, about 1 minute total.

Rub each slice of toast on 1 side with a garlic half, then brush generously with olive oil. Top each slice of hot toast with 2 (or an equal amount of) arugula leaves, a slice of bresaola, then another leaf. Offer more olive oil to add to taste. Makes 20 snacks.

SLICED PEPPER STEAK IN

MUSTARD SAUCE

Sliced thin and swirled butter- mustard sauce, a barbecue steak makes more than a dozen irresistible snacks to serve on thin slices of baguette.

2 teaspoons freeze-dried

green peppercorns, coarsely crushed

About 1 pound top sirloin steak (about 1 in. thick), fat trimmed

2 tablespoons butter or

margarine

1 tablespoon each Dijon

mustard and dry vermouth or dry white wine

1 baguette (about 8 oz.),

sliced 1/2 inch thick Salt

Sprinkle peppercorns over both sides of steak, pressing in lightly Place steak on grill 4 to 6 inches above a solid bed of hot coals (you can hold your hand at grill level for only 2 to 3 seconds) . Cook, turning once, until browned on outside and pinkred inside (cut to test), 10 to 12 minutes total for rare. Meanwhile, place butter in a 3to 4-cup pan at a cooler, outer edge of grill until melted; stir in mustard and vermouth.

Transfer steak to a rimmed platter; pour sauce over and around steak. Cut steak into thin, slanting slices, swirling pieces in sauce. Lift onto bread slices

to serve. Season with salt to taste. Makes 12 to 15 snacks.

S L I M S A T I S F I E R S

Appeasing munchies between meals doesn't have to carly the burden of unwanted calories. Try some of these lean but luscious snacks.

TOMATO, ORANGE, AND FENNEL STACKS

Stacked slices of red tomatoes and bright oranges topped witb crisp fresh fennel make "sandwicces"-only 18 calories each. Balsamic vinegar accents the natural sweetness.

3 large (about 3/4 Lb.) Roma

type tomatoes, cored, and a thin piece sliced off each end

2 Valencia or juice oranges,

each about 2 3/4-inch diameter

1/2 cup finely slivered fennel

head, and 1 to 2 tables poons coarsely chopped feathery green fennel leaves

6 yellow or red cherry

tomatoes, each cut in half (optional)

About 1 tablespoon

balsamic vinegar

1/2 teaspoon ground cumin

Salt

Cut each Roma-type tomato crosswise into 4 equal slices and arrange on a platter. Cut peel from oranges, then cut each orange crosswise into 6 equal slices. Lay a slice of orange on top of each tomato slice. Mound fennel equally on each stack, and top each stack with half a cherry tomato. Sprinkle vinegar evenly over stacks, then dust lightly with cumin. Add salt to taste. Eat with knife and fork. serve, or cover and chill up to 3 hours. Makes 12 snacks.

MELON-MINT COOLER

To make tbis frosted sorbet, puree a juicy golden melon witb mint, a hint of boney, and anisette liqueur A 1/2- cup serving has about 46 calories.

1 cantaloupe or orange-flesh

honeydew melon, about 2 1/4 pounds, chilled

2 tablespoons chopped fresh

mint leaves

1 to 2 tablespoons anisette

(anise-flavor liqueur)

1 to 2 teaspoons honey

(optional)

Fresh mint leaves

Freeze a refrigerant-filled cylinder of an ice cream maker, at least l -quart-size, for 24 hours or longer.

Peel and seed melon, then cut into about 1 -inch chunks; you should have about 4 cups. Whirl fruit and chopped mint in a blender or food processor until smoothly pureed. Add anisette and honey to taste.

Pour puree into the frozen cylinder; put dasher and lid in place. Turn dasher every 4 to 5 minutes

(or as manufacturer directs) until mixture is softly frozen, 15 to 20 minutes. Remove lid and dasher. If made ahead, cover and freeze up to 3 days; let stand at room temperature to soften slightly.

Or pour purse into a metal pan

(such as a 9-in. pie pan) and freeze until hard, about 2 hours; or cover and fteeze up to 3 days. Break into chunks with a heavy spoon and whirl in food processor until a smooth slush.

Scoop softly frozen sorbet into

stemmed glasses and garnish with mint leaves. Makes about 2 1/2 cups, 5 or 6 servings.

CUCUMBER-WATERCRESS

LASSI

An over India, street vendors offer this ftothy yogurt drink to beat tbe heat. It has only 50 calories a serving.

1 cup unflavored yogurt

1/4 cup water

1/4 cup diced peeled cucumber

1/4 cup fightly packed

watercress leaves

About 1 cup ice cubes

Salt and pepper

Thin cucumber slices watercress sprigs, washed and crisped In a blender or food processor, combine yogurt, water, diced cucumber, watercress leaves, and ice cubes. Whirl until very smooth. Add salt and pepper to taste. Pour equally into 3 glasses (6- to 7-oz. size), Garnish each glass with cucumber slices and watercress sprigs. Makes about 2 cups, 3 snacks.

K I D C A P E R S

Junior chefs delight in whipping up snacks as amusing to the eye as to the taste buds. These playful after-school nibbles and party treats are satisfying, healthy, and take little time to create.

KIWI PEACH ICE

For a delicious afternoon's activity, turn fresh kiwi fruit into an icy green sherbet or a peach into a golden one. Let a smart ice cream maker with a frozen cylinder and a small cook do the work.

1 large firm-ripe kiwi fruit (4

to 5 oz.) or 1 small ripe

peach, chilled

1/4 cup cold orange juice

Sugar

Freeze a reftigerant-filled cylinder of an ice cream maker, at least 1/2-pint size, for 24 hours or longer.

Peel kiwi or peach and cut into chunks. Whirl in a blender or food processor with orange juice until smoothly pureed. Add sugar to taste.

Pour puree into the frozen cylinder; put dasher and lid in place. Turn dasher every 4 to 5 minutes (or as manufacturer directs) until mixture is softly ftozen, 15 to 20 minutes. Remove lid and dasher. If made ahead, cover and fteeze up to 3 days; let stand at room temperature to soften slightly.

Or pour puree into a metal pan

(such as a 9-in. pie pan) and fteeze until hard, about 2 hours; or cover and fteeze up to 3 days. Break into chunks with a heavy spoon and whirl in a food processor until a smooth slush. Makes 1 or 2 snacks.

WATERMELON SLUSHES

Stow watermelon chunks in tbe freezer in the evening to make these icy, pink drinks in the beat of the next afternoon.

Frozen watermelon cubes (directions follow)

1/2 cup lemon-lime carbonated

water or club soda

1 to 2 teaspoons sugar Of

using club soda)

2 small watermelon wedges

with rind (optional)

Let watermelon cubes stand at room temperature to soften slightly, 10 to 15 minutes. Pour carbonated water into blender. With motor running, add cubes a few at a time (keep blender top on to prevent splashing) and whirl until mixture is a thick slush. (Or drop watermelon cubes into a whirling food processor with a metal blade, then add soda and sugar to taste; whirl until a thick slush.)

Pour slush into 8-ounce glasses. Garnish rims with watermelon wedges. Serve at once with straws. Makes about 1 3/4 cups, 2 servings.

Frozen watermelon cubes. Cut a 3/4 - to 1 -pound piece watermelon into 3/4 -inch-thick slices. Cut off rind. Cut fruit into 3/4-inch cubes; you should have 2 cups. Remove seeds. Set fruit pieces slightly apart in a single layer in a shallow pan (about 9 by 13 in.). Cover and fteeze until solid, at least 2 hours or up to 2 months; when solid, pack in an airtight container.

NEEDLES IN A HAYSTACK

Mixed together, strips of string cheese and crisp pretzel sticks make a heap Of good snacking.

1 1/2 ounces string cheese

2 ounces (about 1 1/2 cups)

pretzel sticks

Pull cheese into fine strips that are 1/16 to 1/8 inch wide. Mix on a platter or in a bowl with pretzels. Makes about 1 1/2 cups, 4 servings.

FRUIT AND NUT TAFFY

Your favorite kind of fruit leather supplies tbe jelly flavor for tbese swirled peanut butter snacks.

2 tablespoons cream- or

chunk-style peanutbutter

1 sheet (1/2 oz.) fruit leather,

unrolled

smoothly spread peanut butter to within 1/2 inch of each edge of fruit leather. Roll up jelly-roll fashion. Using poultry or kitchen shears, snip roll into 1-inch pieces to eat. Makes 4 or 5 snacks.

P I C N I C P 0 R T A B L E S September is a perfect picnic time. Summer's crowds have dispersed, leaving choice spots for impromptu gatherings. Bring along flavorful tidbits for hearty snacking.

TROPICAL COUSCOUS

Couscous is to Morocco as rice is to China, a staple tbat can be served at breakfast, lunch, and dinner, Mixed witb almonds, ginger, and dried fruit and eaten out of papaya bowls, it makes a refreshing snack.

1/4 cup slivered almonds

3/4 cup regular-strength

chicken broth

2 tablespoons lemon juice

1/2 cup Couscous

2 tablespoons finely diced

crystallized ginger

2/3 cup diced mixed dried fruit

or diced mixed dried tropical fruit

2 large ripe papayas (about

1 lb. each), halved and seeded

Mint leaves (optional)

Spread almonds in an 8- or 9inch-wide pan. Bake in a 350 degree oven until golden, about 8 minutes; let cool.

Bring broth and lemon juice to boil in a 1 1/2- to 2-quart pan over high heat. Stir in couscous. Remove from heat, cover, and let stand until liquid is absorbed, about 5 minutes. Mix couscous with ginger and mixed fruit, using a fork to break up clumps of couscous. Serve, or cover and chill until next day (To transport, pack couscous and papaya separately in an insulated chest.) Mound couscous mixture into papaya halves, top with almonds, and garnish with mint leaves. Makes 4 servings. EGG AND ONION

TRIANGLES

The pert flavor of a sour cream egg salad teams witb a tartsweet onion relish, a winning combination on tbin pumpernickel triangles.

4 hard-cooked large eggs,

finely chopped

3 tablespoons sour cream

2 teaspoons each Dijon

mustard and mayonnaise

1/4 teaspoon dry dill weed or

1 teaspoon chopped

fresh dill

Salt and pepper

Pink onions (recipe follows)

2 green onions (ends

trimmed), thinly sliced

4 slices thin, dense-texture

pumpernickel bread

In a bowl, stir together eggs, sour cream, mustard, mayonnaise, dill, and salt and pepper to taste. (For a picnic, pack egg salad, pink onions, and green onions in separate covered containers and transport in an insulated chest.) Spread egg salad equally on each slice of bread. Cut each slice diagonally into quarters. Mound pink onions equally onto triangles and sprinkle with green onions. Makes 16 pieces.

Pink onions. Thinly slice 1 small red onion (4 to 6 oz.) . Bring 1 1/2 cups water and 1 table spoon vinegar to a boil in a 1- to 2-quart pan over high heat. Add onions and push down to submerge. Return to boiling, then drain and place in a bowl. Add 2 teaspoons salad oil, 1 teaspoon white wine vinegar, and 1/2 teaspoon each dill seed and mustard seed. If made ahead, cover and chill up until the next day

TORTELLINI SALAD

WITH BASIL

Cook packaged dried tortellini for tbis easy picnic salad then combine with tbe fragrant tomato and berb dressing.

1 cup (4 oz.) dried tortellini

2 tablespoons white wine

vinegar

1/4 cup olive oil or salad oil

1 small firm-ripe tomato,

cored and chopped

1/2 cup fresh basil leaves,

slivered

1 tablespoon grated

parmesan cheese

Salt and pepper Cook pasta in 2 quarts boiling water, uncovered, until tender to bite, 10 to 12 minutes. Drain and pour into a bowl; add vinegar, oil, tomato, and basil; mix well. Sprinkle with parmesan and salt and pepper to taste; mix gently.

Serve, or cover and chill up to 4 hours. (To transport, carry in an insulated chest.) Makes 3 or 4 servings.

M I C R 0 W A V E M A R V E L S

It's no secret that a microwave oven can heat snacks in seconds. what's also marvelous is that it can create nourishing, hot snacks from scratch and with nearly the same lightning speed.

ONE-POTATO SOUP

Homemade potato soup makes a satisfying midmorning snack if you forget breakfast, or a soothing late-evening snack just before bedtime.

1 slice bacon, chopped

1 medium-size (about 8 oz.)

thin-skinned potato, peeled and diced

1/2 teaspoon dry thyme leaves

1 cup regular-strength

chicken broth

1 cup milk

white pepper

Place bacon in a 1- to 1 1/2-quart nonmetal bowl. Cover and cook in a microwave oven on full power (100 percent) until bacon is golden brown, 1 to 1 1/2 minutes. Lift out bacon with a slotted spoon and drain on a paper towel.

Discard about half of drippings. To bowl, add potato and thyme; cover. Cook on full power (100 percent), stirring once or twice, until potato is tender when pierced, 4 to 6 minutes.

Mash potato coarsely with a fork.

stir in broth and milk; cover. Cook on full power (100 percent), stirring once or twice, until steaming, 4 to 5 minutes. Season with white pepper to taste and sprinkle with bacon. Serve from bowls or mugs. Makes 2 snack servings.

NEOCLASSIC CHEESE FONDUE

Made with a minimum of fuss in the microwave, this modernized version of Swiss fondue can be served with a green salad as a snack supper for two.

1 cup (4 oz.) each shredded

aged Swiss cheese (emmenthal) and gruyere cheese

2 teaspoons cornstarch

1/2 teaspoon dry mustard

3/4 cup dry white wine

1 tablespoon kirsch

(optional)

Freshly grated nutmeg

About 4 cups 1/2-inch cubes firm French bread

In a bowl, lightly mix cheeses, cornstarch, and mustard, and set aside.

Pour wine into a deep 1 1/2- to 2quart nonmetal casserole. Heat, uncovered, in a microwave oven on full power (100 percent) until wine just begins to bubble, 2 to 5 minutes, Remove from microwave and stir in cheese mixture, a handful at a time, stirring after each addition, until cheese is soft. Return to microwave and cook, uncovered, on half-power (50 percent), stirring once or twice, until fondue is thick and bubbly, 3 to 5 minutes. Stir well; blend in kirsch, then sprinkle with nutmeg. Keep fondue warm on an electric warming tray or over a candle warmer. Offer fondue or regular forks to spear bread for dipping. Makes 6 snack servings.

GORGONZOLA-PARMESAN

POLENTA

When you make polenta in tbe microwave, it takes virtually none of tbe tedious stirring tbat goes witb preparing it tbe traditional way. Flavored witb two cheeses, it's a warm and savory snack witb a glass of red wine.

1 cup regular-strength

chicken broth

1/4 cup polenta

1 teaspoon butter or

margarine

1 tablespoon each chopped

parsley and grated parmesan cheese

2 tablespoons crumbled

gorgonzola or other blue cheese

In a l -quart glass measuring cup or deep nonmetal bowl, stir together broth, polenta, and butter. Cook, uncovered, in a microwave oven on full power (100 percent), stirring once after 3 minutes, until polenta is tender to bite and liquid is absorbed, 7 to 8 minutes total. Stir in parsley and parmesan cheese, then spoon polenta into 1 or 2 small bowls and sprinkle with gorgonzola. Makes about 1

cup 1 or 2 snack

servings.

S W E E T T 0 U C H E S

Sometimes only sweetness satisfies your craving for a snack. Here are two sweet-tooth satisfiers: spiced apple slices folded into purchased crepes; and petite, white chocolate shells filled with smooth chocolate mousse.

HOT SPICED APPLE

CREPES

Here's a tempting snack you can assemble quickly wben unexpected guests drop in. As you cook tbe apple filling, a mouthwatering aroma of spice fills tbe autumn air.

1 tablespoon butter or

margarine

About 2 1/2 pounds tart

apples, such as Granny Smith or Newtown Pippins, peeled, cored, and thinly sliced

1 tablespoon lemon juice

1 1/2 teaspoons apple pie spice

About 1/3 cup sugar

2 tablespoons rum or brandy

(optional)

1 package (4 oz.) of 10

prepared 9-inch crepes

Whipped cream (optional)

Melt butter in a 10- to 12-inch frying pan over medium heat. Mix in apples, lemon juice, and apple pie spice. Cook, turning occasionally with a wide spatula, until apples are just tender when pierced, 4 to 6 minutes. Mix in sugar to taste. Continue to cook and mix apples gently until juices are syrupy, 3 or 4 minutes. Drizzle with rum and at once ignite (not beneath a fan or near flammable materials); shake pan gently until flames subside. Continue cooking until most of the liquid is gone.

Meanwhile, remove crepes from package and place on a 10-inch nonmetal plate; cover with a paper towel. Heat in a microwave oven on full power (100 percent) until crepes are warmed through, 15 to 20 seconds.

For each portion, place a warm

crepe on a plate. Spoon 1/10 of the filling onto a quarter of the crepe- fold crepe in half, then in

half again; keep warm. Repeat to fill remaining crepes. Serve with whipped cream. Makes 10 snacks.

WHITE CHOCOLATE CUPS

WITH CHOCOLATERASPBERRY MOUSSE

Delicate white chocolate cups bold an ethereal chocolate mousseflavored with raspberry brandy and garnished with a fresh berry.

4 ounces white chocolate,

coarsely chopped (about 3/4 CUP)

Chocolate-raspberry mousse (recipe follows)

12 to 15 raspberries, rinsed

and drained well

Mint- leaves (optional)

Place white chocolate in the top of a double boiler over simmering water; stir just until chocolate is melted and smooth, then remove from hot water. Line 11/2-inch muffin pans with fluted paper liners (you'll need 12 to 15). Using a small spatula or pastry brush, spread melted chocolate inside each liner to form a 1/8-inchthick shell. Refrigerate or fteeze until very cold and firm, about 1 hour. Meanwhile, prepare chocolate-raspberry mousse.

Carefully peel off and discard paper liners (work fast and touch chocolate as little as possible; it melts quickly from heat of your hands). Place chocolate cups on a tray Mound mousse into each shell, dividing evenly and using all. Return to refrigerator until mousse is firm, about 1 hour. If made ahead, cover without touching mousse and chill up to 2 days. Garnish each mousse-filled shell with a berry and a mint leaf, if desired. Makes 12 to 15 snacks.

Chocolate-raspberry mousse. Coarsely chop 2 ounces semisweet chocolate. Place in a 1to 1 1/2-quart pan over low heat; stir until melted and smooth, then remove from heat.

Beat 1/2 cup whipping cream with 2 teaspoons powdered sugar until cream will hold stiff peaks. Stir in 1 tablespoon framboise or kirsch. Use a rubber spatula to lightly fold cream into melted chocolate until mixture is uniformly colored.
COPYRIGHT 1988 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1988 Gale, Cengage Learning. All rights reserved.

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Date:Sep 1, 1988
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