Conundrum: What’s the brand name of a Kraft Foods yeast extract product that’s a breakfast toast spread created in 1922 by scientist Dr. Cyril Callister?
Answer: Vegemite
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News and Notes
Indiana Artisan Grants are available from the state to promote local foods, travel, venues, and artists.
For more info contact Eric Freeman at 317.607.8715 or artisan@iac.in.gov and www.in.gov/arts
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| Info on Food Safety |
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TMC! Recommended Recipes
"Tried and True!"
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Black Bean Salsa
2 (14 ounces) cans black beans, drained and rinsed
2 cup frozen corn, thawed
1 red bell pepper, finely chopped
2 jalapeno peppers, seeded and finely minced
3 green onions, minced
¼ cup chopped cilantro
4 large cloves garlic, minced
2 limes, juiced
½ cup extra virgin olive oil
Salt and pepper, to taste
In a large bowl combine the first nine ingredients; season with salt and pepper. Stir to mix well. Refrigerate 1 hour before serving; salsa will keep in refrigerator for 3 days. Salsa is great with fish, chicken or pork. Also can be served as an appetizer with baked tortilla chips or pita chips.
Makes about 8 cups
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Carrot Soufflé
The recipe that traveled from Gary to Patti years before they worked together on Too Many Cooks!
In the early 1990s, Gary received this recipe from a client in his events planning business. He passed the recipe along to a friend, Sue, who shared it with Patti in 1996 when Patti was working on a newspaper article. Since that time, Patti has turned to the recipe for holiday dinners. "It offers a colorful, slightly sweet addition to a menu featuring my spicy pork tenderloin, Gruyere potatoes and cranberry chutney," she says.
Carrot Soufflé
Makes 4 to 6 servings
1 pound carrots
4 ounces butter, melted
3 eggs
1/2 cup sugar
3 tablespoons flour
1 teaspoon baking powder
1 teaspoon vanilla
Salt to taste
1. Peel carrots. Cook them in salted water until soft. Drain well.
2. In a blender, combine melted butter, eggs, sugar, flour, baking powder and vanilla. Blend well. Add carrots and blend until the mixture resembles a milkshake. Add salt to taste. 3. Bake in an 8-by-8-inch greased glass dish at 275 degrees for 45 minutes, until just firm.
Gary says, "It sounds like it wouldn't be good, but everyone loves it!"
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