.....Advertisement.....
.....Advertisement.....

Cooking

  • To make a perfect hamburger, maximize flavor and juiciness

    Hamburgers, a familiar feature in many fast- food establishments, are usually mass-produced in factories, flash-frozen and then delivered to the site. Fast food burgers are usually thin and uniform in thickness, unlike the hamburgers we make at home that are thicker and usually prepared using fresh ground beef.

    The first hamburger

  • Baked, fried or grilled catfish is a healthy choice for dinner

    The secret to delicious catfish is not to overcook it. Once its flesh has become opaque and can be easily pierced with a fork, it’s done.

    Catfish is known to be an excellent source of vitamin B12, in addition to potassium and niacin. My doctor said I needed more vitamin D and catfish fit the bill, probably because of its tendency to eat algae and anything else along the bottom of the ponds.

  • Senior site menus

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

    Monday, Nov. 1

    Beef stew/vegetables, brown rice, orange juice, vanilla pudding, dinner roll/margarine, beverage.

    Tuesday, Nov. 2

    Pork cutlet/gravy, sweet potatoes, turnip greens, pears, whole-wheat bread/margarine, beverage.

    Wednesday, Nov. 3

    Turkey tettrazini, field peas, peaches, dinner roll/margarine, beverage.

    Thursday, Nov. 4

  • Senior site menus

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

    Monday, Oct. 25

    Stuffed cabbage, field peas, banana pudding, orange juice, whole-wheat bread/margarine, beverage.

    Tuesday, Oct. 26

    Pork chop/gravy, rice pilaf, succotash, fresh fruit-apple, dinner roll/margarine, beverage.

    Wednesday, Oct. 27

    Turkey tettrazini, whole beets, Jell-O, fresh fruit-orange, dinner roll/margarine, beverage.

    Thursday, Oct. 28

  • Sauces can enhance the flavor of any grilled steak or burger

    This is a great time of the year to use our outdoor grills for everything from steak to chicken to pork to fish to vegetables and even certain fruits.

    While most of us enjoy grilling, we tend to ignore all the various sauces that can really enhance the flavor and aroma of our burgers and steaks. If cooking a filet mignon, why not liven it up with a spicy mustard and caper sauce? Or how about a beef tenderloin with blue cheese sauce? One of my favorites is sliced porterhouse with a garlic butter sauce.

  • Senior site menus

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

    Monday, Oct. 18

    Baked ziti, vegetable blend, pears, Italian bread/margarine, beverage.

    Tuesday, Oct. 19

    Pork roast/gravy, sweet potatoes, turnip greens, applesauce, dinner roll/margarine, beverage.

    Wednesday, Oct. 20

    Ham and macaroni casserole, peas and carrots, fruit cocktail, dinner roll/margarine, beverage.

    Thursday, Oct. 21

  • Hungarian paprika adds flavor and aroma to many soup dishes

    With our weather beginning to cool down into autumn, I start thinking about flavorful and hearty soups that are perfect for this time of the year. 

    Though not really a soup, I also enjoy making goulash and especially, paprikash. My favorite is chicken paprikash, a traditional Hungarian soup or stew made primarily with bone-in chicken, onions, chicken stock and plenty of paprika. Paprikash is slow-cooked on the stove along with a pot of potato dumplings or noodles and a platter of Hungarian pickled peppers along with a loaf of crusty home baked bread.

  • Senior site menus

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

    Monday, Oct. 11

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

    Tuesday, Oct. 12

    Chicken and dumplings, sliced baby carrots, orange juice, sugar cookies, biscuits/margarine, beverage.

    Wednesday, Oct. 13

    Sloppy Joe/hamburger bun, corn, turnip greens, pears, beverage.

    Thursday, Oct. 14

  • Remembering that bowl of French fries smothered with gravy

    I can remember the first time I ever tasted French fries smothered in chicken gravy. It was in Topeka, Ka., at a small local steakhouse.

    The waiters never wrote anything down, being able to remember everyone’s order perfectly. Our group all ordered thick T-bone steaks. In a few minutes, the waiter brought over a large serving bowl of homemade fries and a large bowl of chicken gravy. I don’t remember much about the steaks, but the combination of those fries and gravy has stuck with me all these years.

  • Senior site menus

    Senior site menus

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

    Monday, Oct. 4

    Pork cutlet/gravy, corn casserole, turnip greens, pears, dinner roll/margarine, beverage.

    Tuesday, Oct. 5

    Barbecue chicken, new potatoes with parsley, spinach, pineapple tidbits, whole-wheat bread/margarine, beverage.

    Wednesday, Oct. 6

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

    Thursday, Oct. 7