Coupon clippers cut an impressive figure
Figures being compiled for 1992 are expected to show that consumers redeemed 8.2 billion coupons during the year, up from 7.5 billion in 1991 and and 7.0 billion in 1990, according to NCH Promotional Services, a processor of coupons.
The Food Marketing Institute says 43 percent of all shoppers use coupons every time they hit the store and 20 percent use them frequently. The numbers were collected by Quaker Foresight, an information newsletter of the Quaker Oats Co.
Calling all quick cooks
We're still looking for busy cooks with recipes or techniques they use to to put a meal together in a hurry. If you've got a dish or tip, send it to Busy Cooks, c/o Karol V. Menzie, Features Department, The Baltimore Sun, 501 N. Calvert St., Baltimore, Md. 21278.
Food for a fiesta
Any time is a good time for a fiesta. The folks at Chi-Chi's want to make it easier; they now offer a number of products on grocery shelves to help people re-create the restaurants' Sonoran-style foods.
Chi-Chi's also offers a 94-page booklet with tips, recipes and menu suggestions. For a copy, send check or money order for $3.50 to Chi-Chi's Recipe Book Offer, Box 5000, Austin, Minn. 55912. Here's a sample recipe from "CHI-CHI'S Mexican at Home Cookbook," distributed by Hormel Foods Corporation.
Savory flat breads
Serves four as main course, six to eight as appetizer or side dish.
L 1 tablespoon plus 2 teaspoons dried rosemary leaves, crushed
1 tablespoon plus 2 teaspoons olive oil
1 pound white or wheat frozen bread dough, thawed
1/2 cup pico de gallo
FOR THE TOPPINGS:
1/4 cup dry-roasted unsalted sunflower seeds
1/2 cup shredded asiago or grated Parmesan cheese
1/2 cup chopped fresh cilantro
Heat oven to 375 degrees. Grease 2 15-by-10-by-1-inch baking pans. In small bowl, combine rosemary and olive oil; set aside. Divide dough into 4 equal pieces. On lightly floured board, roll each piece into 7- or 8-inch round. Place 2 rounds on each baking sheet. Brush dough with oil mixture. Spoon 2 tablespoons pico de gallo on each. Sprinkle with one or more of suggested toppings. Cover breads loosely with plastic wrap. Let rise in a warm place about 20 minutes or until puffy. Bake 8 to 10 minutes or until golden brown. Cut into wedges; serve warm. Is your freezer a place of mystery and confusion -- full of packets of identical-looking frozen "stuff" that could be brand-new chicken or months-old stew? It seemed like a good idea to stow those leftovers -- but it's not much good if they can't be identified.
Well, the Freezing System has an answer. It's a packet of 600 peel-off, waterproof and freeze-proof labels in bright colors that say "fish," "veggies," "sauces" and so on. There are also stickers to label dishes by name and date, "date frozen" stickers, and reminder stickers that say "Use me soon!"
The packet also includes lots of tips and information on freezing and thawing. The packet is available by mail order for $7.95 plus $1.50 shipping and handling. Send a check or money order to the Freezing System, 555 North Lane, #5025-548, Conshohocken, Pa. 19428.