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November 3, 2004
F ood
Family Food Favorites Get a Facelift
C hef Andrew Sehloss believes a
happy medium exists between the
traditional and the not-so-custom-
ary holiday meal and oilers three
quick and convenient recipe twists
for your festive classics.
First, start with a can o f shrimp,
a little garlic and some dried dill
We have a plan
for college.
weed and transform your regular
mashed potatoes into a delectable
seafood side dish.
tion.
Finally, finish the meal with a
treat from the sugarplum fairy. Use
a can o f whole plums -
w hich are an excellent
source o f vitamin A, cal
cium, m agnesium, iron,
potassium and fib er-acan
o f peaches, some cinna
mon and some sugar, and
blend the sweet flavors
together to create a peach-
plum crisp.
D on’t forget that the
holidays are about spend
ing time with family. While
6 0 0 Recipes lor the
you
want your meals to
New ( onvemcnce Cuisine
look and taste fantastic,
ndrew
you needn’t spend a lot of
time in the kitchen. Stock
your pantry with canned
foods, which are already
cooked and will dramati
Next, substitute your traditional cally reduce your preparation time.
green-bean casserole with a quick In addition, a University o f M assa
Easy Cheesy Herbed Creamed Spin chusetts study found that recipes
ach dish. Combine a few cans of using canned ingredients are simi
spinach with a little garlic-and-herb lar in nutritional value and taste
cheese and you’ve created a simple value to those made with fresh or
side, packed with flavor and nutri frozen ingredients.
A lmost
(ROM
S cratch
A
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Saving for college may not be easy but it helps if you have a plan
That s why families all over Oregon are investing with the
Oregon College Savings Plan.
•nutters •n/oy
State tax deduction up to $2000 per year'
Tax-free growth and withdrawals’
Use your savings at schools nationwide
1-866-772-8464
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t X H L f X i l S A V IN G S P I A N '
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Tax-free wdhrirawal» fo r q> u tliftid ex,mxe»
S eattle <fic
P o r tla n d
sen loss
& K
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Shrimp Mashed Potatoes
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Vegetarian Guide to
Courtesy o f Andrew Sehloss, “Almost From Scratch ”
•
•
•
•
•
1 tablespoon extra-virgin olive oil
1 (8-ounce) can shrimp, chopped
1/2 large fish-flavored bouillon cube, crushed
1/2 teaspoon garlic, minced
1/2 teaspoon dried dill weed, or 2 teaspoons fresh
dill, chopped
• 1(16-ounce) package mashed potatoes, refrigerated
• Black pepper to taste
Heat the oil in a medium saucepan. Add the shrimp, bouillon
and garlic and cook until the shrimp are opaque, about 30
seconds. Stir in the dill and potatoes and heat through,
stirring often. Add the pepper.
Veg Out in Town
Between the low carb craze and America’s battle with
obesity, it seems like everyone is trying to eat healthier.
“Veg Out, a Vegetarian Guide to Seattle and Portland,”
makes dining out easier than ever for vegetarians and those
seeking a healthy lifestyle. The paperback also has resources
for farmers markets, green groceries and contains a foldout
map.
“Veg Out" is authored by Seattle chef George Stevenson
and sells for $12.95.
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