Food
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Oyster Po' BoyJul 06, 2010 11:00 pm - Tartar sauce 1 teaspoon prepared mustard #188; teaspoon salt Cayenne pepper (optional) 1 ...
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On the hunt for a natural - tasty - sugar substituteJul 06, 2010 11:00 pm - For several years I've focused on reducing sugar - the all-inclusive term for granulated, powdered, brown and raw, as well as corn syrups, honey, maple syrup, barley mal...
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Cheesy Light Puff BreadJul 06, 2010 11:00 pm - 1½ cups low-fat mayonnaise 8 ounces reduced-fat cheddar, finely shredded 2 tablespoons dry ranch dressing mix 1 loaf ...
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Shrimp MousseJul 06, 2010 11:00 pm - 1 can (about 12 ounces) condensed tomato soup 1 envelope (.25 ounces) plain gelatin #189; cup cold water 8 ounces cre...
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Enjoy the savory side to Midwest's plentiful cherriesJul 06, 2010 11:00 pm - With our relative closeness to orchards in Wisconsin and Michigan, it's easy for us to think that cherries have always been part of the Midwest landscape. In reality, th...
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Margie Fischer makes shrimp mousseJul 06, 2010 11:00 pm - In 1985, when the Bears were hot enough to win the Super Bowl, Margie Fischer kicked off a new family tradition for Sunday dinner: football and appetizers. Traditional m...
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Green Bean and New Potato SaladJul 06, 2010 11:00 pm - ¾ pound fresh green beans, trimmed and cut into 1-inch pieces (about 2 cups) 1#189; pounds new potatoes #8532; cup low-fat mayonnaise (1 ...
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Loss of Gulf oysters poses a moral dilemma for foodies the world overJul 06, 2010 11:00 pm - The festive mood of a recent Friday lunch at Galatoire's did not seem changed since the first time I ate at the 105-year-old New Orleans institution in the late 1950s: t...
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Shrimp Pasta Salad with Tomatoes and CapersJul 06, 2010 11:00 pm - 8 ounces mini penne pasta #189; cup mayonnaise (see note) 1 teaspoon lemon zest 1 tablespoon fresh lemon juice ...
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Rice is nice for Fourth of JulyJun 29, 2010 11:00 pm - If you're going to have an all-American July 4, we would like to suggest you throw in a little geographic diversity. We figure lots of people will be grilling for the Fo...