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:
Food
Caterer francoise Monnet creates an outdoor picnic of pate, cheese salad and cherries baked in custard
6/27/1983
For two. A hamper in a floral print contains plates, cutiery, glasses, napkins, a tablecloth, bottle cozy and corkscrew
6/25/1990
Turkey time again. Spyro Spyropoulos holds up 15 kilograms of turkey in front of the St. Lawrence Market on Toronto's Front St. These free-range birds(...)
10/9/1991
Plan now for healthy, tasty turkey-overs
12/16/1982
Herb Shuffed wild turkey breasts
9/20/1996
1. Remove wishbone. Before cooking, remove the wishbone, which will make the carying easier
12/2/1998
Down. Poultry is less expensive than it was last year because more fresh and frozen chickens are available. Egg prices also favor consumers
6/10/1969
Whole chickens are more economical than packaged chicken parts because you don't have to pay for the butcher's work in cutting them up
6/23/1971
Cooked chicken can be tossed with fruit or veggies
7/10/1980
Food - Poultry
11/17/1987
Colorful garnishes give food eye appeal
12/22/1971
7. Divide wings. Remove the wings and, if desired, divide wings at the major joint
12/2/1998
Food, march 9th
2/24/1994
ducks hanging in a Chinese restaurant likely come from King Cole
4/21/1990
4. Slice thigh. Carve thin slices from the thign by cutting parallel to the thigh bone
12/2/1998
Barbecued Turkey Karen Boulton
9/25/1996
Toronto bread in Toronto
4/15/1959
The main ingredients for Roger Verge's Crabmeat And Grapefruit Salad are crab, grapefruit and lettuce
6/29/1988
Salad days. Summertime calls for easy, quick and cool meals like this Mediterranean tuna salad made from leftovers
7/23/1980
Retro Jello-O Food Section
5/20/1992
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