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Cooking

  • Senior site menus

    Here are lunch menus for Brunswick County’s nine Senior Nutrition Sites for next week.

    Monday, Dec. 13

    Beef tips/gravy/noodles, okra/tomatoes, pears, whole-wheat bread/margarine, beverage.

    Tuesday, Dec. 14

    Sloppy Joe/bun, corn, turnip greens, applesauce, beverage.

    Wednesday, Dec. 15

    Pork roast/gravy, sweet potatoes, blacked-eyed peas, pineapple tidbits, dinner roll/margarine, beverage.

    Thursday, Dec. 16

  • Slow-cooked hunter’s stew uses many cuts of meat, vegetables

    When the temperature dips into the 30s and 40s this time of year, it’s time to start thinking about making some good, slow-simmered stew on the stove.

    Using a combination of small cuts of meat (beef, pork, veal or lamb) along with various vegetables of your liking, and then placing them in a large covered pot and simmering them in a seasoned liquid for a long period of time would probably constitute being called a stew.

  • Balsamic vinegar brings out the flavor of fresh tomatoes and basil

    The only true balsamic vinegars in the world are from Modena and Reggio, Italy. The tradition started there and is still “artisan-made” today. These vinegars from the Emilia-Romagna region of Italy are truly the finest you can buy. 

  • Senior site menus

    Here are lunch menus for Brunswick County’s nine Senior Nutrition Sites for next week.

    Monday, Nov. 29

    Roast beef au jus, brown rice, carrots, fruit cocktail, dinner roll/margarine, beverage.

    Tuesday, Nov. 30

    Chicken/dumplings, pickled beets, peaches, biscuit/margarine, beverage.

    Wednesday, Dec. 1

    Barbecue pork, baked beans, coleslaw, apple cobbler, dinner roll/margarine, beverage.

    Thursday, Dec. 2

    Chopped steak/gravy, rice, okra/tomatoes, pears, whole-wheat bread/margarine, beverage.

  • Holiday party hors d’oeuvres can be creative, delicious

    Whether you call them appetizers, hors d’oeuvres, canapés or whatever, they are the scrumptious little morsels served before the start of a full-course meal. 

    Appetizers can also function as the main course for a meal. Many times my wife and I have gone out to restaurants and just ordered three or four hors d’oeuvres instead of the usual entrée. This can also work at any of your cocktail or holiday parties.

  • Senior site menus

    Here are lunch menus for Brunswick County’s nine Senior Nutrition Sites for next week.

    Monday, Nov. 22

    Pork roast/gravy, sweet potatoes, blacked-eyed peas, pineapple tidbits, dinner roll/margarine, beverage.

    Tuesday, Nov. 23

    Sloppy Joe/bun, corn, turnip greens, applesauce, beverage.

    Wednesday, Nov. 24

    Macaroni and cheese, ham, vegetable blend, pears, dinner roll/margarine, beverage.

    Thursday, Nov. 25

    Thanksgiving Day.

    Friday, Nov. 26

    Closed.

  • Consider adding a new dish to your Thanksgiving holiday tradition

    Have you ever wondered how our Thanksgiving celebration became a major national holiday?

    Most people credit the pilgrims with the beginning of Thanksgiving, although it’s not really known for sure. Around 1621, they experienced a bountiful harvest following an extremely rough winter a year earlier. They celebrated the occasion with a three-day feast, inviting local natives to share their bounty, as they ate wild game and cooked the many foods they gathered, including pumpkin, corn and berries. 

  • Senior site menus

    Here are lunch menus for Brunswick County’s nine Senior Nutrition Sites for next week.

    Monday, Nov. 15

    Chicken parmesan/marinara sauce, Italian green beans, pineapple tidbits, Italian bread/margarine, beverage.

    Tuesday, Nov. 16

    Roast turkey/gravy, stuffing, peas/carrots, fresh fruit-orange, biscuits/margarine, beverage.

    Wednesday, Nov. 17

    Baked ziti, vegetable blend, sugar cookies, apple juice, Italian bread/margarine, beverage.

    Thursday, Nov. 18

  • Crockpots are convenient for main dishes and hearty soups

    Preparing a family-pleasing meal doesn’t have to take a great deal of time and energy. Slow cookers are convenient for making dinners for one, two or more people. Use them for creating appetizers, all-in-one-meals, soups, side dishes and even cobblers and pudding.

    Many of your favorite recipes can be successfully adapted to a slow cooker or crockpot if you follow a few simple rules. Try not to lift the lid of the slow cooker while cooking. Peeking will only increase the cooking time by 20-30 minutes!

    A Few Simple Rules

  • Senior site menus

    Here are lunch menus for Brunswick County’s nine Senior Nutrition Sites for next week.

    Monday, Nov. 8

    Barbecue chicken, corn casserole, green peas, pineapple tidbits, whole-wheat bread/margarine, beverage.

    Tuesday, Nov. 9

    Beef macaroni casserole, green beans, applesauce, sugar cookies, Italian bread/margarine, beverage.

    Wednesday, Nov. 10

    Stew beef au jus, brown rice, vegetable blend, apple juice, Jell-O, whole-wheat bread/margarine, beverage.

    Thursday, Nov. 11