Do not plan dinner during this holiday season? I have a little dinner menus to try - all guaranteed to be ready in 30-minute suite! This is my favorite time of year because I love to have fun, but do not have much time to prep (sound familiar?), So I picked up a few shortcuts along the way. I really can be a holiday dinner in 30 minutes! To prepare ...
You'll find that using several cooking methods, mix and match to dinner on the table quickly. You can Deputy your favorite recipes, made only when you have more time.
Poultry night:
Turkey breast with cranberry glaze (crock may be of dry onion soup mix and cranberry sauce)
Baked potatoes (parboiled, then baked)
Red pepper and broccoli medley
Warm rolls, butter
Fruit Cake with Ambrosia (purchased fruit cake and jarred citrus fruit with maraschino cherries and shredded coconut)
Chicken breast cancer sheet (boneless, skinless chicken breasts rolled around crab filling)
Pasta with fresh vegetables
Crabapple salad with Pink Mayo (jarred crabapples)
Banana napoleons (puff pastry and instant pudding mix)
Beef, lamb, Pork night:
Garlic and Rosemary Rubbed Prime Rib (crock can be boneless roast rib eye)
Mashed potatoes (instant or frozen shipping masked potatoes)
Brussels sprouts
Waldorf salad (apples, grapes, celery and walnuts with mustard sauce)
Rolls, butter
Cherries Jubilee (cherries preserved in syrup, bought ice cream)
Bob herbs Roasted Rack of lamb (pan seared and roasted Frenched rack of lamb)
New Potatoes
Asparagus
Harvard beet salad (jarred Harvard beet canned Mandarin oranges, orange juice)
3-layer Mentha Chocolate Cake (purchased frozen cake)
Timbales meat loaf with mushroom sauce (mini meat loaves with gabki sauce)
Baked potato (microwaved then baked)
Tomato / corn / Avocado salad (tomatoes, cherries, canned corn, sliced avocado in lime dressing)
Rolls, butter
Almond Cherry Crisp (canned cherry pie filling, almond whole-grain cereal and ice cream)
Seafood dinner:
Lobster Newburg (frozen lobster tails in cream sauce)
Pastry shells (puff pastry shells)
English Peas with Red Bell Pepper (frozen peas)
Winter fruit salad (bagged green salad, canned pears, dried cranberries, the chopped nuts sauce)
Coconut macaroon and strawberry kisses (meringue cookies with mini zalatsi)
Vegetarian Dinner:
French onion soup (chopped onions, vegetable composition, burgundy and soup with toasted bread and cheese cylinder)
Winter mixed green salad (bagged green salad, seasoned pecans, canned Mandarin orange sections, cranberry sauce, orange)
French bread, butter
Cheesecake fill pears and fresh raspberries (poached pears, canned, instant pudding mix)
I like Easy Elegance appetizer course for home, start a great meal: Courtney brie with mango, smoked salmon with dill dip, grapes and green vegetable dishes that will go well with dill dip, water biscuits, gourmet olives.
We sincerely hope to enjoy your holiday meal planning and preparation
Banana snack industry goes stale
Not so long ago, the Central Java town of Majenang was famous for being the home of sale pisang, a unique snack made with bananas, but recently the market changed and the local snack industry faded to a fraction of its former success.
Majenang, one of 23 districts in Cilacap regency in the far west of the province - bordering with Banjar and Ciamis regencies in West Java - has about 30 small factories producing the snack.
Before the 1998 economic crisis, there were around 100 such producers, leading Cilacap administration to come up with the idea of making the snack the icon of Majenang.
But with the crisis, the plan hit snags and many cottage industries were forced out of business. More than a decade later, the situation has yet to improve.
"Before the crisis I could sell 2 or 3 tons of fried banana sweets to Jakarta. But things are difficult now," Yayat, a 61-year-old sale pisang business owner, told The Jakarta Post in Majenang.
Today, Yayat produces only about 200 kilograms of sale pisang a month, and 99 percent of this is sold in Majenang. The snacks are sold in 250-gram packages, each costing around Rp 25,000 (US$2).
Another snack producer, Juremi, said that before the crisis she could send 2 tons of sale pisang to Jakarta, Bandung and Surabaya each month.
"Now we only sell sale pisang for the local market," the 60-year-old said.
Juremi said most of the snack producers were struggling to survive.
"What's important is that business survives. If there are buyers in the city, that's enough. Sometimes we get an order from outside the city, but this is unreliable," she said.
"Once, a distributor from outside the city wanted to place an order, but the price he offered was too low to cover our production costs. Rather than suffering losses, we preferred not to take it."
Making sale pisang does not take long. Ripe bananas are cut into slices and dried in the sun.
"If the sun is bright, the bananas will dry out in two days. But in a rainy season like this, it takes about four days," Juremi said.
The dried bananas are then smeared with flour and deep-fried. After being drained, the banana chips are ready to be packaged and sold.
The sale pisang business has supported many, including farmers and traders who sell raw bananas to cottage industries in Majenang, as well as banana snack makers such as Juremi and Yayat, and the vendors.
Majenang district head, Heru Susedyo, said he was aware of the stagnant business situation.
"Sale pisang was once so popular that the Cilacap administration planned to make it the icon of Majenang city, but the plan could not be realized because sales keep decreasing."
http://www.thejakartapost.com/news/2009/03/06/
Thursday 1 January 2009
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment