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Mon, Nov 09 2009 

Food

Bring the heat to fall with chili

Fall unofficially kicks off chili season -- a time when a big pot of chili is the perfect meal to warm bellies on a chilly night or during football tailgates.
Many types of chili have a laundry list of ingredients, but usually require little effort to throw together.
....more>>

  • Veterans' corner
    We were very fortunate last week when OG--E and Stephanie Corder of the United Way of Central Oklahoma donated four laptop computers to Veterans' Corner. These will be used to file the claims for our veterans and their families.

  • Answering questions about the swine flu
    Federal officials urged against panic and asked for patience and understanding as the government works to distribute H1N1 vaccines and contain the spread of the virus. Here we answer some common questions about the H1N1 virus and the government's response to the outbreak.

  • Military roundup
    Army National Guard Pvt. Leonard L. Jackson has graduated from basic combat training at Fort Sill in Lawton.
    Jackson is the son of Cheryl Jackson of Moore and the brother of William Franklin of Ada. He is a 2008 graduate of Moore High School.

  • Fast food does offer some healthy choices
    With more and more after school and evenings being scheduled, it is getting harder and harder for Oklahoma families to find time to eat dinner, let alone eat it together.
    Many families are in the situation where there is a sports practice after school, a PTA meeting in the evenings and curriculum night at school.

  • Spaghetti Carbonara
    When the basic ingredients are bacon, pasta, eggs and Parmesan cheese, it's hard to go wrong. This uncomplicated recipe for spaghetti carbonara from Lucinda Scala Quinn's "Mad Hungry: Feeding Men and Boys," comes together in minutes.

  • In land of the cowboys, pig thrives
    The president of the National Pork Producers Council -- the person who represents the people who represent the nation's pigs -- appeared recently before Congress to talk about sales in the swine flu era.

  • Spaghetti Carbonara
    When the basic ingredients are bacon, pasta, eggs and Parmesan cheese, it's hard to go wrong. This uncomplicated recipe for spaghetti carbonara from Lucinda Scala Quinn's "Mad Hungry: Feeding Men and Boys," comes together in minutes.

  • Pork Tenderloin Stroganoff
    Gordon Ramsay suggests serving buttered pasta or steamed rice to accompany this simple stroganoff made with pork tenderloin from his new book, "Cooking for Friends."
    Start to finish: 25 minutes
    Servings: 4
    1 pound pork tenderloin
    Salt and ground black pepper, to taste
    1 teaspoon sweet smoked paprika, plus an extra pinch
    4 tablespoons olive oil, divided
    1 yellow onion, finely sliced
    2 cloves garlic, finely sliced
    7 ounces cremini mushrooms, sliced (about 3 cups)
    Splash of brandy
    1/2 cup sour cream or heavy cream
    Squeeze of lemon juice
    Handful of fresh flat-leaf parsley, leaves chopped
    Trim off any fat or sinew from the pork tenderloin, then thinly slice it.

  • In land of the cowboys, pig thrives
    The president of the National Pork Producers Council -- the person who represents the people who represent the nation's pigs -- appeared recently before Congress to talk about sales in the swine flu era.

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