Retro Diner
by Bruce Weinstein and Mark Scarbrough

Jump back through time to an era when sitting at the counter in your neighborhood diner was sure to bring hearty made-from-scratch food, friendly service, and an atmosphere all it own. Those sleek stainless steel eateries can still be found with lines of faithful and appreciative customers waiting to scoot into a red leather booth and sink their appetites into true American comfort food. The waitress may holler out your order in slang only a diner-phile may understand, but if you're a regular she probably remembers your name. Look! Here's that slice of Mile-High Meringue Pie to top off your meal! The first luscious mouthful will take you away to where Elvis is on the nickel jukebox and friends walk in the door.

Read More

"R" Is For...

RADISH:
The crisp, pungent edible root of a garden plant. Usually eaten raw.

RAISIN:
A sweet dried grape.

RAMEKIN:
A small dish in which food can be baked and served.

RARE:
Cooked just slightly.

RASPBERRY:
The small rounded red, black or pale yellow fruit of a small bush.

RAVIOLI:
Small, square envelopes of pasta filled with meat or cheese.

RED SNAPPER:
A large food fish found in the Gulf of Mexico.

RELISH:
Something savory or appetizing such as a sweet pickle of minced vegetables.

REPAST:
A meal, especially and enjoyable one.

RESERVE:
To put aside for a future need.

RHUBARB:
A plant having thick, reddish leafstalks eaten in pies or as stewed fruit.

RIBOFLAVIN:
A factor of the vitamin B complex essential for growth, found in milk, fresh meat, eggs etc.

RICE:
The starchy seeds or grain of a grass cultivated in warm climates and used for food.

RICH:
Containing much butter, sugar, spices etc.

RICOTTA:
A soft Italian cottage cheese.

RIPE:
Ready for reaping, gathering, eating or use.

ROAST:
To cook by dry heat in an oven or on a spit.

ROE:
The paste which is the basis of all cream sauces, white sauces and gravies; it is made by blending melted fat and flour; in brown roux, the flour is first browned in a hot pan.

ROMAINE:
A variety of lettuce having a cylindrical head of long leaves.

ROOT BEER:
A carbonated soft drink flavored with the extracted juices of roots, barks and herbs.

ROQUEFORT:
A strong cheese made of sheep's milk and veined with mold.

ROTISSERIE:
A small broiler with a motor driven spit.

RUM:
An alcoholic liquor distilled from molasses or some other fermented sugar-cane product.

RUMP:
A cut of beef from the fleshy hind part of an animal's body.

RUSK:
A slice of sweet raised bread dried and baked again in the oven - a light, soft sweetened biscuit.

RUTABAGA:
A turnip having a large, yellow edible root.

RYE:
A widely cultivated cereal grass.

---

"R" TIPS

REFRIGERATOR SOUP

About once every week, pull out all your leftovers from the fridge. Take all the vegetables, meat, sauces, and left over salad makings and prepare for soup. Use a chick stock base or beef flavored base combined with enough water to cover all ingredients. Simmer your fridge soup ingredients for 3/4 of an hour or long enough to soften ingredients that are raw. It is always a new soup and tastes much better than you could imagine. Enjoy!

Check out more COOKING tips in our Virtual Tipbook!

~*~

ROLE PLAYING

Read a play with your family! Find a play that is age appropriate. Each family member can read a part. Mom and dad can help the real little ones. Kids love this!