HAPPILY MAD ABOUT EGGS
At Manhattan's trendy Heartbeat restaurant, health-conscious diners won't find any added fat on the menu — no butter or oil. Eggs, however, are a hot item.
"We've definitely seen a comeback for eggs. You can ask my breakfast cook," said chef Michel Nischan.
Eggs are back, everywhere. Americans will each eat more than 255 eggs this year — the most since 1985 and up from 245 two years ago.
MARCH IS FROZEN FOOD MONTH
Harmon's Grocery Stores will donate a percentage of their frozen food sales for the entire month of March to Special Olympics of Utah. The goal is $30,000.
On Saturday, March 18, Special Olympic athletes will be helping out in some stores by selling root beer floats and greeting customers.
All nine Harmon's stores will have prize drawings for a freezer — in which to put all that frozen food you buy.
EGGING YOU ON
From breakfast to dinner and everything in between, Egg Beaters is dishing up healthy ideas in a new free recipe booklet.
If you haven't yet discovered Egg Beaters, it's a good time to check the 22 original recipes featuring the refrigerated egg product.
And it's a REAL egg product (99 percent real egg whites with added vitamins, minerals and no preservatives). The only things missing are the fat, cholesterol and more than half the calories of traditional whole eggs.
Egg Beaters have the same consistency as whole eggs and work well in recipes without changing the taste or quality.
For a complimentary copy of the recipes, send a self-addressed, stamped business-size envelope to Egg Beaters Recipe Book, P.O. Box 5885, Clinton, IA 52736-5885.
PUMPING NICKELS
Napoleon gave a common bread its name when he demanded a loaf of dark rye for his horse during the Prussian war. "Pain pour Nicole," he ordered, which meant bread for Nicole," his horse.
To Germanic ears, the request sounded like "pumpernickel," which is the term we use today for this traditional loaf.