All Food Content

All Food Content

Ex-telephone operators to hold luncheon Tuesday

CHAMPAIGN – Former area telephone operators will reunite Tuesday for an 11:30 a.m. buffet lunch at the Round Barn Banquet Center in Champaign.

The annual reunion started in the late 1970s with a potluck lunch at a farm in Ivesdale. It later moved to Hessel Park in Champaign, with food supplied by Illinois Bell employees.

Tried and True: Mushroom variety key to spaghetti

Each week, we'll be using this space to feature a recipe that has been tried and comes highly recommended. Sometimes the recipe and review will come from one of us on staff who loves to cook, and frequently it will come from our food-loving readers.

This recipe from Food Network cook Rachael Ray produced a quick, delicious supper for my husband and I, and there were enough leftovers for a couple lunches or more. The mix of a variety of mushrooms is key, though. I used shiitake, crimini and oyster mushrooms. I also used whole-wheat angel hair pasta. And I had no leeks in the house, so I substituted a whole yellow onion that I cooked along with the mushrooms.

Fresh lemons, easy recipes for summer's main squeeze

You don't have to go to that dry lemonade drink powder. This time of year, the grocery stores are offering deals on fresh lemons. Don't be intimidated. Make your own fresh lemonade. Squeeze out the lemon juice, mix with water and sugar and you will be amazed at the difference and freshness.

Here are some recipes with the exact measurements – and some twists to make it more interesting. I can vouch for the last one – with the maraschino cherries. It's always an attention-getter and fave with guests.

Garden Fresh: Choose spinach for nutrients, minerals

If the rabbits haven't eaten it all, fresh spinach is popping up ripe and ready for eating these days.

Experts love spinach because they've learned – maybe from Popeye – that its nutrients and minerals keep us strong and healthy. Grocery stores offer bags of prewashed spinach that's delicate enough for fresh salads.

Garden Fresh: Tart rhubarb a classic with strawberries

Rhubarb – it's in the gardens and at farmers' markets and produce sections. The rhubarb stalks are often paired with strawberries and put into jams and jellies, pies and ice cream toppings.

Rhubarb is by nature tart and requires lots of sugar. The leaves need to be cut off and thrown away because they are poisonous.

Georgetown Township sets picnic for seniors June 10

GEORGETOWN – Georgetown Township will sponsor its annual Senior Citizen Picnic from 11 a.m. to 2 p.m. June 10 at the Georgetown Fairgrounds.

The American Legion will serve chicken and noodles with side dishes from 11:30 a.m. to 12:30 p.m. followed by music from the Highway 341 Band.

Simple recipes make for some Major League eating

Take me out to the ball game – or let me stay home and eat what I want.

Those peanuts and Cracker Jacks can't be beat for White Sox, Cubs or Cardinals games. But with just a little extra time you can create some homemade game-watching treats that will fill that hankering for bigger and better crunch and goodness.

Man serving up hope in thanks for charity he received

TILTON – About 15 years ago, Lane Baldwin and his then-wife found themselves struggling to put food on the table.

They had moved from northern Virginia to central Texas, where Baldwin hoped to continue working as a business consultant. But landing work wasn't as easy as he had hoped it would be.

Fresh fruits, vegetables readily available in area

It's the season we've been waiting for – local homegrown vegetables and fruits being sold at farmers' markets.

Here's a directory of ones in our area. You might want to clip and save and put on your refrigerator so you don't forget the days and times.

Garden's Bounty: Relish dishes with delightful radishes

Radishes often are the first to be ready from the garden, and though they're great for snacking on, there are often so many at once that they can't all be used up in salads. Here are a few recipes that elevate the radish to side dishes by cooking them and a few for radishes as appetizers and snacks.

One radish tip that's been passed on from long ago: If you want to take the bite out of radishes, soak them in ice water for a half-hour or so.