THE NIBBLE FOOD TIP OF THE DAY

Food tips cover many areas.

Some ideas:
Quick gourmet dishes
Interesting seasonings
Garnishing and presentation
Entertaining ideas
Party foods off the beaten track


Holiday-specific ideas
Kids’ gourmet
Shopping tips
Quick recipes or techniques you
developed
Wine, beer and food matches





Content is added daily—check back to see what’s new.Our Table of Contents begins with favorite articles from our archives that celebrate the month’s food holidays or special events. The current month’s articles follow; projected publication dates are provided. Foods that are kosher [K], organic [O], sugar free [SF], etc. are coded. See the full list of codes at the bottom of this Table of Contents.


Celebrate National Honey Month

History Of Honey
Organic Honey & Raw
Honey
Pairing Honey With Foods
& Beverages
Types Of Honey
Savannah Bee Company
Gourmet Honey [K][TP]
Celebrate National Mushroom Month

All About Morels
Geo. Watkins Mushroom
Ketchup
Mushroom Glossary:
Types Of Mushrooms
Umami & Mushrooms

Celebrate National Potato Month
Difference Between Sweet
Potatoes & Yams
History Of The Potato Chip
Linda’s Gourmet Latkes
North Fork Sweet Potato
Chips [TP]
Celebrate National Rice Month

All About Organic Rice
Rice Cooking Chart
Rice Glossary
RiceSelect Organic
Brown Rice Mixes [K][O]

Cornucopia Of Specialty Foods

Gnocchi Tips & Recipe
Hummos Roundup
[K][GF][V] [9/15]
Sandwich Glossary:
Types Of Sandwiches
Sandwich History
Saratoga Chips [9/14]
Sheboygan Bratwurst
[9/25]
Waffle History, Glossary
& Recipe Ideas
Find more than 1000 articles and reviews in prior months’ issues and newsletter archives (top picks of the week).
Top Picks Of The Week

Alo Aloe Vera Drinks
Golden Star Tea [9/15]
Olympic Granola Bars
[WF]
Original Field Roast Grain
Meat Co. [9/22]
Top Pick Condiments [9/29]
Sign Up To Get The Top
Picks* By Email
See All Of The Top Picks
*Of the thousands of specialty foods we taste each year, these 52 weekly recommendations are our favorites for both home use and gift-giving. Don’t miss them!

Special Sweets

Comfort Crunch [9/14]
Granola Bar Roundup [9/15]
Otis & Betty’s Snacks [9/20]
Parker’s Crazy Cookies [9/10]
Sonoma Crisps [9/20]

Drink Up

O Water [9/20]
Evolve Kefir [9/20]
Fruit2O [9/15]
See This Month’s
Cocktail Recipes In The
Red Box Above Left

See All of Our Beverages, Beer,
Wine & Spirits

BAKED CRAB RANGOON

Baked Crab Rangoon
Ingredients
1 can (6 ounce) white crabmeat, drained and flaked
4 ounces Neufchatel Cheese, softened
¼ cup thinly sliced green onions
¼ cup mayonnaise
12 won ton wrappers
Directions
1.Preheat oven to 350 degrees.
2.Mix crabmeat, Neufchatel cheese, onions and mayonnaise.
3.Spray 12 medium muffin cups with cooking spray. Gently place 1 won ton wrapper in each cup, allowing edges of wrappers to extend above sides of cups. Fill evenly with crabmeat mixture.
4.Bake 18 to 20 minutes or until edges are golden brown and filling is heated through.
5.Serve warm. Garnish with chopped green onions, if desired.
For Mini Crab Rangoon: Use 24 won ton wrappers. Gently place 1 won ton wrapper in each of 24 miniature muffin cups sprayed with cooking spray. Fill evenly with crabmeat mixture and bake as directed. Makes 12 servings—two appetizers per serving

Yields: 12 servings

Variety of Recipes--Easy to Prepare

Five-Cup Salad
Ingredients
1 cup pineapple chunks, drained
1 cup mandarin oranges, drained
1 cup flaked coconut
1 cup miniature marshmallows
1 cup sour cream
1 cup chopped pecans (optional)
Directions
1.Drain fruits well
2.Mix all ingredients together. Chill several hours or overnight and serve


Apple, Celery, and Walnut Salad
Ingredients
2 Fuji apples, cored and diced
2 ribs celery diced
½ cup coarsely chopped walnuts
⅓ cup golden raisins
2 tablespoons orange juice
Directions
1.Combine first 4 ingredients in a bowl.
2.Sprinkle with orange juice and toss gently until ingredients are evenly coated, and serve.

Yields: 4 Servings


24-hour Coleslaw
Ingredients
1 medium head green cabbage
1 medium onion, finely diced
1 medium green pepper, small dice
½ cup sugar
¼ cup vegetable oil
1 cup vinegar
1 teaspoon salt
1 teaspoon celery seed
1 teaspoon dry mustard
Directions
1.Shred cabbage (can use food processor for this, but I don't. I use a chef's knife to do it by hand.) Combine cabbage with onion and green pepper in large bowl.
2.Sprinkle with sugar, and toss to coat all ingredients well.
3.Combine oil, vinegar, salt, celery seed, and dry mustard in small saucepan. Bring to boil, and cook for 3 minutes, stirring often. Remove from heat, let cool slightly, then pour over cabbage mixture, tossing well to coat all ingredients.
4.Cover tightly and refrigerate overnight, for serving the next day.

Yields: 8 to 10 Servings



Bagged Pasta Salad
Ingredients
1 cup cooked pasta of your choice
¼ cup shredded cheddar cheese
¼ cup cherry or grape tomatoes
¼ cup shredded carrots
¼ cup corn
¼ cup green beans
2 tablespoons ranch dressing
Directions
1.Place all ingredients except dressing in a large re-sealable plastic bag.
2.Pour dressing into small re-sealable plastic bag.
3.At lunchtime, add dressing to pasta mixture; seal the bag and shake gently to evenly distribute throughout the pasta and vegetables; enjoy!

Yields: 1 Serving


Cajun-Style Rice Salad
Ingredients
2 cups cooked rice
1 cup chopped sweet green pepper
4 ounces cooked shrimp, coarsely chopped, (substitute one 4½-ounce can of shrimp, rinsed and drained, if desired)
½ cup sliced fresh mushrooms
1 hard-boiled egg, finely chopped
2 tablespoons snipped fresh parsley
¼ cup water
¼ cup salad oil
¼ cup vinegar
2 teaspoons paprika
2 teaspoons prepared horseradish
½ teaspoon onion salt
1/8 teaspoon ground red pepper
6 lettuce leaves
Directions
1.In a mixing bowl, gently stir together the rice, sweet pepper, shrimp, mushrooms, egg and parsley; set aside.
2.For dressing, combine the water, oil, vinegar, paprika, horseradish, onion salt and red pepper in a screw-top jar. Cover tightly with lid and shake well.
3.Pour dressing over rice mixture and toss to coat well.
4.Cover and chill for 4 to 24 hours.
5.Serve on lettuce leaves