Wednesday, September 3, 2014
     

Food

Wednesday, March 3, 2010
BOB FORD/TIMES NEWS Members of the TIMES NEWS Cookbook and Recipe Contest are eagerly waiting your entries for this year's contest, with empty bowls, cold crock pots and barren hamburger buns, not to mention frozen party appetizers. Send those recipes in today! Committee members include, from left, Tami Kunkel, page compositor; Jennifer Benninger, advertising sales representative; Karen Cimms, lifestyle editor; Donna Hall, classified and national advertising; and Darlene Hentosh, advertising sales representative. Other committee members include Amy Zubek, reporter; and Linda Muffley, advertising sales representative.

The deadline for submission for the 2010 TIMES NEWS Cookbook and Recipe Contest is just around the corner. All entries must be received by Saturday, March 6 at midnight.

If you haven't mailed your favorite recipes yet, consider sending them via e-mail to dhall@tnonline.com; or drop them off at any of the TIMES NEWS offices, located in Mahoning Township, Tamaqua, Lansford and Palmerton.

Come on and flex your culinary muscles by taking part in this year's contest. Your effort could win you a grand prize valued at more than $300!

Wednesday, February 24, 2010

Did you know that the average American family spends $500 on food each month to feed 2-3 people? This includes $200 for takeout and restaurant meals, and nearly $300 in grocery purchases.

It doesn't have to be this way. You don't need to spend hundreds of dollars every month to feed your family healthy, enjoyable meals. Join me here each week as I share a fun, practical approach to getting food on the table, offering tips on how to trim your grocery bill and slash your food budget.

Wednesday, February 24, 2010
This is the cover for Martha's Everyday Food App, as supplied by Martha Stewart Living Omnimedia.

Martha Stewart is making everyday food faster and easier this month, spinning off her "Everyday Food" magazine into a second cookbook and an iPhone application that offers recipes, daily dinner ideas and automated shopping lists.

The app, called "Martha's Everyday Food," lets iPhone and iPod touch users access thousands of recipes from the magazine. Its introduction accompanies the release of "Everyday Food: Fresh Flavor Fast," a compilation of 250 recipes from the magazine that aim to land tasty meals on the table in an hour or less.

Tuesday, February 23, 2010

Did you know that the average family spends $500 a month on food? In these tough economic times, every dollar counts and food is often the easiest place to "trim the fat" in your budget.

Join TIMES NEWS correspondent Stacey Solt as she explores the ins and outs of feeding a family on a budget in her new column, The Frugal Foodie. She'll be taking a fun, practical approach to food, offering tips each week on how to trim your budget and plan ahead to save hundreds on your grocery bill each month.

Friday, February 19, 2010

Q: Which fruits should I put in the fridge and which can I leave on the counter?

A: You can ripen cantaloupe at room temperature, but it will go quickly from ripe to overripe. Melon stored in the fridge can develop a rubbery texture and lose a lot of flavor quickly, so keep them at room temperature.

Most berries go bad quickly, although blueberries are a bit heartier than strawberries and raspberries, which both need to be stored in the refrigerator and very gently washed just before use.

Wednesday, February 17, 2010
KAREN CIMMS/TIMES NEWS Macaroni Pie makes a tasty, meatless dinner. Leftovers are great for lunch and pack well for travel.

Over the next few weeks, as Christians observe the 40 days of Lent, many families will be serving simple, meatless meals at least once a week.

Plain spaghetti and grilled cheese sandwiches can get pretty boring after awhile.

Here are a couple of family favorites that not only honor the meat-free tradition, but are flavorful enough to be enjoyed year round.

Macaroni Pie

1 pound spaghetti

6-8 eggs

Parsley flakes

1 cup-plus, grated Parmesan cheese

cup shortening

Salt and pepper to taste

Wednesday, February 17, 2010

Dear Lynne: Friday is our order-in-pizza night .... until lately. This so-called "authentic" pizza supper hits like $30 for the two of us. The kicker is, the pizzas are small and aren't piled up with stuff. We like them that way, but when you say, "less is more," where we live less is more money. So how hard is it to make your own pizza? Two Pizza Lovers in Boston

Monday, February 15, 2010
Photo courtesy of the McIlhenny Company Celebrate Mardi Gras with Muffuletta, an authentic New Orleans favorite.

With Mardi Gras fast approaching, and the New Orleans Saints winning the Super Bowl, here is a festive recipe straight from the Big Easy, courtesy of the McIlhenny Company.

Muffuletta has been a classic New Orleans party food since the early 1900's when it is said to have been invented by a grocer in the New Orleans French Quarter. Although there is longstanding discrepancy among New Orleanians about who makes the best Muffuletta, this do-it-yourself version is sure to be a crowd pleaser.

Friday, February 5, 2010

When it comes to buffalo-style food, there's no need to limit yourself to chicken wings. These easy grilled shrimp take to the thick, spicy sauce just as well. Perfect for a Super Bowl party.

If you don't feel like braving the great outdoors to grill the shrimp, a grill pan or a brief stint in the oven will work nicely.

Buffalo Grilled Shrimp

Start to finish: 45 minutes

Servings: 20 shrimp

1/4 cup canola or vegetable oil

4 cloves garlic, finely chopped

1/4 cup white vinegar

Salt and ground black pepper

Friday, February 5, 2010
This photo taken Jan. 17, 2010 an Italian party sub. Fast to make and cheap to serve, a few big subs will serve all your friends at your Super Bowl gathering. Warm Italian party sub, foreground and hot pastrami party sub, behind, are toasted in the oven and served warm. (AP Photo/Larry Crowe)

If you're looking to feed a Super Bowl crowd fast and cheap, giant subs are the way to go. Depending on how much other food you plan to serve, one 24-inch sub can make as many as 12 servings. And it takes just minutes to assemble.

Alternatively, and for even less effort, set up a sub buffet – a variety of rolls, deli sliced meats and cheeses, roasted and fresh vegetables, and a bunch of condiments – then let your guests assemble their own. You even could turn on the oven for guests who want their subs heated.