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Mary’s Memo #2286
















FROM
THE COOKBOOK SHELF

Who would have thought
when the Thaman family had plain grilled cheese sandwiches and tomato soup
before heading to the Friday night basketball game years ago that in 2012 there
would be 150 Best Grilled Cheese Sandwiches by Alison Lewis (Robert Rose, $24.95).
But the classic grilled cheese sandwich, like macaroni and cheese, is now one
of the biggest trends in cooking and is enjoying an incredible resurgence in
popularity. Top bloggers, NPR and television networks report that grilled
cheese sandwiches are one of the top food trends to watch out for. Many have even
said the “grilled cheese is the new burger.” Specialty restaurants are popping
up all over the country, and many established chefs are tweaking their menus to
include their take on this beloved comfort food.

These fabulous recipes all
begin with the theme of a grilled cheese with a few creative twists to show how
incredibly versatile this sandwich can be. Sandwiches are not limited to lunch
and dinner but for snacks, appetizers and even desserts. Best of all, grilled
cheese sandwiches are easy to make, so they’re ideal for college students,
beginner cooks and even kids who want to help out in the kitchen.  Whether you like to enjoy your sandwich
with soup this fall or with seasonal produce, these classic and new recipes fit
the bill!

Author Allison Stewart,
nationally known recipe developer, TV and social media spokesperson, likes to
serve this grilled cheese with a creamy tomato soup.

CLASSIC
GRILLED TWO CHEESE

·     
8 slices white
or whole grain bread (1/2-inch thick)

·     
2 tablespoons
butter or margarine, softened

·     
4-ounces
Muenster cheese, thinly sliced

·     
4 ounces Cheddar cheese, thinly sliced Brush one side of each bread slice with butter. Place
on a work surface, buttered side down. Top 4 bread slices equally
with Muenster and Cheddar cheeses. Cover with remaining bread slices buttered side up and press gently.  Place sandwiches on preheated panini
grill or in a large skillet over medium heat and cook, turning once if using skillet,
for 3 to 4 minutes or until golden brown and cheese is melted. Serve
immediately. Recipe serves 4.

YOU
ASKED

Working
weekends at the Bryan Chief gives shoppers an opportunity to ask questions. Recently a lady without a
computer asked if I had a recipe for Hungarian Cabbage with Noodles. I promised to look one up for her (the
internet is a wonderful thing). Reviews were so impressive for this Taste of
Home recipe, contributed by Marjorie Werner, East Greenville, PA, that it
deserves printing.
















HUNGARIAN
CABBAGE WITH NOODLES

5 slices bacon
2 teaspoons
sugar
1 teaspoon salt
6 cups chopped
cabbage (1-inch squares)
3 cups cooked
noodles (4-ounces uncooked)
1 cup (8-ounces)
sour cream
Paprika












Sauté bacon until crisp in
large frying pan. Remove bacon; set aside. Stir sugar and salt into bacon
drippings. Add cabbage, stirring until cabbage is coated with bacon drippings.  Cover and cook 7 to 10
minutes. Add cooked noodles and bacon,
stirring to blend. Adjust seasonings to taste. Spoon into 2-quart baking dish;
cover tightly and bake in preheated 325ºF oven for 45 minutes. Spread sour
cream over top of the casserole; sprinkle with paprika and return to oven for 5
minutes more. Yield: 10 servings. Note: One reviewer said it was good without
the sour cream topping.  Source:
Taste of Home, 2012.

SALAD
OIL CHOICE AFFECTS NUTRIENTS

The type of oil you use in
your salad dressing might make a difference in how well your body utilizes the
nutrients in those leafy greens and other salad fixings. Monounsaturated fats
like those found in high amounts in olive and canola oil, are most effective at
liberating the fat-soluble nutrients in salad veggies, according to new Purdue
University research published in Molecular Nutrition & Food Research. The
study compared dressings made with higher percentages of saturated fat
(butter), polyunsaturated fat (corn oil) and monounsaturated fat (canola) at
three different levels of fats. The findings also raise a caution about low-fat
salad dressings, scientists noted, suggesting that you may lose out on
nutrients as well as cutting fat.  Source:
Tufts Health & Nutrition Letter, September 2012.

NEW
AT CHIEF AND RAYS

V-8® juice fan that I am and a fondness for fresh limes, I
give
an A+ to new V-8®
Juice with a Hint of Lime, available in
the juice aisle.

Jif®, my peanut-butter-of-choice, now has two kinds of
flavored hazelnut spreads. Look for them with the jams and jellies.

Download PDF of Memo #2286

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