I’M LOOKING FOR some good recipes that can be made ahead of time and frozen. Lately, I’ve been cooking for my parents. They enjoy dinners at their retirement center on weeknights, but on Sunday evenings they dine in. Taking a homemade meal out of the freezer and popping it into the microwave is simple and satisfying, much better than a frozen TV dinner.
Do you do this for your parents, too? Let me know by e-mail at abraly@timesfreepress.com.
WHEN LOOKING FOR ways to raise funds, schools, churches and civic organizations often consider putting together a cookbook filled with recipes from members and friends. Sometimes these are the best to be found. But if they’re not put together correctly or edited so that mistakes are kept at a minimum, the cookbooks fail to generate much popularity.
Favorite Recipe Press, a Nashville-based cookbook publishing company, is hosting a series of classes that offer all the ingredients you’ll need to make your cookbook a success.
The classes, featuring topics that will help you create a marketable cookbook, will be held Thursday and Friday, May 8-9, at the Gaylord Opryland Resort and Convention Center in Nashville. Guest speakers will include Julia Rutland, an editor at Coastal Living magazine; cookbook author Holly Clegg; and Penny Sansevieri, CEO and founder of Author Marketing Experts Inc.
Tuition for the two-day course is free for FRP clients. Nonclients, those who have never had dealings with the company, will be charged $399 per person. To register, go to www.frpbooks.com. The tuition does not include hotel accommodations.
NEW ON THE MARKET: Glory Foods’ new line of canned vegetables features lower-sodium products, great for those trying to watch salt intake. Here’s a recipe that’s low in sodium as well as fat. And it’s full of valuable fiber. Try it with some baked chips for a healthful snack.
Sensibly Seasoned Southern Caviar Dip
1 (14.5-ounce) can Sensibly Seasoned black-eyed peas, drained
1⁄4 cup diced red bell pepper
1⁄4 cup sliced green onions
1 teaspoon minced pickled jalapeno peppers
1 teaspoon fresh minced garlic
1⁄4 teaspoon ground cumin, ground
1⁄4 teaspoon ground black pepper
1 teaspoon lime juice
1 tablespoon minced fresh cilantro leaves
Prepared tortillas chips or fresh vegetables for dipping
Place black-eyed peas in a colander or strainer and allow to drain briefly. Combine the drained black-eyed peas with all of the other ingredients, except chips, in a bowl or small casserole and mix. Cover and refrigerate for 2-4 hours to allow the best flavor to develop. Serve with your favorite chips or fresh vegetables. Makes 4-6 servings.
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