Deli meats package features

Deli meats package features slider zipper closure - New packages: Food beverage pharmaceutical medical HBA Hormel premium sliced dell meats are now packaged in a clear flexible pouch

Did the IMF cause a famine?

Did the IMF cause a famine? Malawi faces starvation-after, it seems, heeding Western advice on managing food stocks - Features - InternatioDid the IMF cause a famine? Malawi faces starvation-after, it seems, heeding Western advice on managing food stocks - Features - International Monetary FundAs the world food summit ended in Rome this month in a drizzle

The land of plenty runs dry:

The land of plenty runs dry: Argentina was once so prosperous that poor Europeans emigrated there. Now, children starve and thousands scavenge for foodSitting on a bench outside her rough wooden shack, Mercedes Medina looks down at her five grandchildren playing at her feet, and sighs.

Vote for the devil you know:

Vote for the devil you know: Serbs, now trying to elect a new president, still can't shake off Milosevic. For many of them, catching up with western Europe involves higher food and fuel prices, as well as lost jobsSlobodan Milosevic, in his Hague cell, must be grimly satisfied as he ponders the fallout from the scuppered elections for a Serbian president.

Boost your BBQ IQ:

Boost your BBQ IQ: so you need a new gas grill? You don't have to settle for one that's just a step up from a campfire. Gas grills now offer features that eliminate flare-ups, cook food evenly, and stand up to years of use. But, all grills are not created equalIf it isn't sturdy at the store, it could fall apart in your backyard. A well-built grill feels solid.

Quick, healthy dishes - recipes

Quick, healthy dishes - recipes* Quick Shrimp Gumbo * Presto Pepper Steak * Catfish Florentine * Turkey-Veggie Burgers * Chicken and Vegetables With Penne Pasta * Vegetable Curry With Lemon Couscous * Gladys's Grilled Dijon Chicken Breasts

Chicken and Vegetables With Penne makes a hearty one-dish meal.

Note: To save time, prep foods-slice, dice and so on-as other items cook.


Cooking time: 15 minutes
Nonstick cooking spray

1/2 cup diced onion
1/4 cup diced celery
1 teaspoon minced garlic
3/4 pound shelled, deveined shrimp
2 cups clam juice
1 tablespoon chili powder
1/2 teaspoon dried thyme or 2 tablespoons
Two 14-ounce cans stewed tomatoes
with juice
10-ounce package frozen sliced okra
1 cup whole-kernel corn, canned or
frozen (if frozen, thaw first)
1/2 to 3/4 cup cooked brown rice

Coat a large nonstick saucepan with
cooking spray. Over medium heat,
saute onion, celery and garlic about 2
minutes; add water to prevent scorching
if needed. Add shrimp; cook until no
longer pink, about 5 minutes. Stir in
clam juice and remaining ingredients
except rice. Heat to low simmer; cook 1
minute to blend flavors. Transfer to
tureen or bowls. Add rice to each serving.
Makes 4 servings.

Per serving: 251 calories, 3 grams fat,
131 milligrams cholesterol, 790 milligrams
sodium, 37 grams carbohydrate,
23 grams protein.


Cooking time: 12 minutes
To lower fat and calories, reduce the
amount of beef and oil.
8 ounces spaghetti or other pasta
2 tablespoons olive oil
9 ounces boneless beef sirloin,
sliced into thin strips
1/2 teaspoon salt (optional)
1/4 teaspoon ground black pepper
2 cups bell-pepper strips (mix
green, red and yellow)
1 medium-size onion, sliced into rings
1 teaspoon minced garlic
1 teaspoon dried oregano, or
tablespoon chopped fresh
16-ounce can crushed tomatoes

Bring large covered pot of water to boil
over high heat. Add pasta; when boiling
resumes, reduce heat to medium-high.
Cook, following package directions,
until tender yet firm, about 10 to
12 minutes. Meanwhile, heat oil in
large skillet over medium-high heat.
Add beef; sprinkle with salt and pepper.
Cook, stirring occasionally, until
browned, about 5 minutes; remove
meat. To same skillet, add peppers,
onion, garlic and oregano; cook about
2 minutes. Stir in beef and tomatoes;
heat to boiling. Drain cooked spaghetti.
Serve meat and peppers over hot
spaghetti. As an alternative, serve over
warm brown rice. Makes 4 servings.

Per serving without vegetables: 463
calories, 13 grams fat, 57 milligrams
cholesterol, 198 milligrams sodium, 59
grams carbohydrate, 30 grams protein.


Cooking time: 18 minutes

1 tablespoon vegetable oil
1 pound catfish fillets
2 tablespoons butter or margarine
3 garlic cloves, peeled, minced
10-ounce package fresh baby-spinach
1 teaspoon paprika
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese

In large nonstick skillet, heat oil over
medium-high heat. Cook fillets until lightly
browned, about 3 to 4 minutes on each
side; set aside. Heat broiler. In broiler-proof
pan or skillet, melt 1 tablespoon
butter; add garlic. Cook uncovered until
garlic is golden, about 1 minute. Add
spinach; cook, stirring occasionally just
until limp, about 4 to 5 minutes. Place
catfish fillets on spinach; sprinkle with
paprika. Melt remaining tablespoon butter;
combine with bread crumbs and (if
desired) Parmesan cheese. Sprinkle mixture
over catfish. Broil 4 inches from heat
until bread crumbs are lightly toasted,
about 3 minutes. Makes 4 servings.

Per serving: 281 calories,
18 grams fat, 78 milligrams
cholesterol, 176 milligrams
sodium, 8 grams carbohydrate,
21 grams protein.


Cooking time: 10 minutes

1 pound ground turkey
1 carrot, shredded
1 small zucchini,
2 tablespoons chili
1/2 teaspoon garlic salt
1/8 teaspoon cayenne
1 tablespoon oil (for
4 whole wheat sandwich
Optional toppings:
lettuce, tomatoes,
pickles, mustard

Heat oven to 375[degrees]F. In large bowl, mix
turkey, carrot, zucchini, chili sauce, garlic
salt (if desired) and cayenne. Shape
mixture into 4 patties, about 1/5 inch thick.
Heat oil in large skillet over medium heat
until hot. Cook patties, turning once,
until no longer pink in center, about 8 to
10 minutes. Meanwhile, place buns, cut
sides up, on ungreased cookie sheet.
Toast about 3 to 5 minutes. Place patties
on buns with desired toppings.
Makes 4 sandwiches.

Per sandwich: 294 calories, 14 grams fat,
90 milligrams cholesterol, 349 milligrams
sodium, 19 grams carbohydrate, 23
grams protein.


Cooking time: 15 minutes

8 ounces (about 3 cups) penne or
other shape pasta
2 tablespoons olive oil
1 pound boneless, skinless chicken-breast
halves, cut into 1-inch pieces
1 teaspoon minced garlic
2 medium-size zucchini, halved
lengthwise, cut into 1/4-inch
-thick slices
2 scallions, chopped
4 plum tomatoes, halved lengthwise,
cut into 1/4-inch-thick slices
1 teaspoon dried basil (or I tablespoon
minced fresh), or to taste
teaspoon ground black pepper,
or to taste
Optional garnishes: toasted pine nuts,
freshly grated Parmesan cheese

Bring large covered pot of water to boil
over high heat. Reduce heat to medium-high;
add penne and cook until tender yet
firm, about 10 to 12 minutes. Meanwhile,
heat 1 tablespoon olive oil in large nonstick
skillet over medium-high heat. Add
chicken; cook, stirring occasionally, about
4 minutes. Add garlic; cook until chicken
is done throughout and lightly browned,
about 1 more minute. Using slotted
spoon, transfer chicken to bowl; cover to
keep warm. Heat remaining tablespoon oil
in skillet; add zucchini and scallions.
Cook, stirring occasionally, until zucchini
is tender, about 4 minutes. Stir in chicken,
tomatoes, basil and pepper. Cook until
tomatoes are softened and
juicy and all ingredients are
heated through, about 1
minute. Taste and adjust seasonings.
When penne is
cooked, drain well and return
to pot. Add chicken-vegetable
mixture; stir to mix.
Garnish with pine nuts and
serve, passing extra pepper
and Parmesan cheese.
Makes 4 servings.

Per serving: 432 calories, 10
grams fat, 66 milligrams cholesterol,
90 milligrams sodium,
51 grams carbohydrate,
36 grams protein.


Cooking time: 12 minutes

1 tablespoon vegetable oil
1 small yellow onion,
1/4 cup vegetable broth or
chicken broth
1 tablespoon curry powder
1 teaspoon salt (optional)
1-pound bag frozen broccoli, carrots
and cauliflower (or other combination)
1/3 cup raisins
1 3/4 cups water
1/4 cup lemon juice
1/4 teaspoon salt (optional)
10-ounce box quick-cooking couscous
1 tablespoon chopped fresh parsley
1/4 cup halved or chopped peanuts

Heat oil in 12-inch skillet over medium-high
heat. Saute onion until lightly
browned. Stir in broth, curry powder, salt
(if desired) and frozen vegetables. Heat
to boiling. Cook, stirring frequently, until
vegetables are crisp-tender, about 8
minutes; add raisins during last 2 minutes.
Meanwhile, to cook couscous: In
saucepan, bring water, lemon juice and
salt to boil. Stir in couscous and parsley.
Cover and remove from heat. Let sit until
liquid is absorbed, about 5 minutes. Fluff
couscous with fork. Serve curried vegetables
over couscous; sprinkle with
peanuts. Makes 4 servings.

Per serving. 442 calories, 9 grams fat, 0 milligrams
83 milligrams sodium, 79 grams carbohydrate,
15 grams protein.


Cooking time: 18 minutes

This great-tasting dish is from the
American Diabetes Association's book
At Home With Gladys Knight: Her personal
recipe for living well, eating right
and loving life. Use a rolling pin to slightly
flatten chicken for quicker cooking.

4 boneless, skinless chicken-breast
halves (about 1 pound)
1/8 teaspoon salt (optional)
1/2 teaspoon ground black or
white pepper
1 cup dry white wine
1/2 cup finely diced onion
2 teaspoons dried tarragon leaves
2 tablespoons Dijon mustard
2 tablespoons honey or molasses

Heat oven to broil. Season chicken with
half the salt (if desired) and pepper; set
aside. In small saucepan over high heat,
simmer white wine, onion and tarragon
until half the liquid is left. Remove from
heat; stir in mustard, honey, remaining
pepper and (if desired) salt. Set aside
half of sauce. Coat chicken with other
half of honey-mustard sauce; broil or grill
until done, about 5 to 8 minutes on each
side. Serve with extra sauce on the side.
Makes 4 servings.

Per serving: 215 calories, 2 grams fat, 66
milligrams cholesterol, 251 milligrams
sodium, 11 grams carbohydrate, 27
grams protein.