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Presents information on the `Vegetable Napoleon' meatless entree at the American Restaurant in Kansas City, Missouri. Seasoning used in the dish; How the dish was prepared.

Highlights Cedarlane Natural Foods Inc.'s addition of Cheese Quesadillas with Pico de Gallo Salsa to its line of Mexican and Southwestern frozen entrees. Ingredients of quesadillas and salsa; Addition of two entrees that feature VEAT Meat Substitute.

Reports on the pictures used by Hilton Hotels Corp. to market its Chef's Signature Catering Collection. Four-color photographs of each of the 12 entrees in the collection; Corporate culinary committee appointed by Hilton for the creation of the entrees.

Unveils some entree salad findings. Emerging additional salad ingredients; Percentage of foodservice operators that serve salad as a main course menu item; Suggestions on keeping some vegetable salad ingredients from damage.

Focuses on the offering of home meal replacement (HMR) packages and take-home meals in the business-and-industry food service sector. Requirements in implementing an HMR program; Information on the Monday Night Football Party Packs offered by Host America; Entrees served at Erie Insurance.

Highlights a line of frozen entrees launched by Chicago, Illinois-based food manufacturer Sara Lee Bakery called Calzone Creations. Advertising campaign to launch the product; Varieties of frozen entrees.

This article reports on the plans of Sara Lee Bakery to launch its Calzone Creations line of frozen entrees, and expand its line of desserts with Cake Bites. The TV advertisements supporting the products, from FCB Worldwide, mark a return to the popular tagline for the overall brand, last used in 1996. Calzone Creations are presented in the spots as an easy no-trade-off meal solution offering the ultimate combination of taste and convenience and a wide variety of flavors. National newspaper inserts and in-store sampling and displays will also back the launch. Calzone Creations will compete directly in the $859 million handheld entrees category against such players as Chef America's Hot Pockets, as well as against competitors in the $2.3 billion frozen pizza category and the $4.5 billion frozen entree category.

Provides information on IncrEdibles, a line of frozen entrees packaged in pushup style containers. Background of IncrEdibles; Details on IncrEdibles products; Arguments of Bob Berman, inventor of IncrEdibles and president of Breakaway Foods, on IncrEdibles' unorthodox packaging.

Focuses on the flexibility of using buffalo meat as an ingredient in various entrees. Nutrition quality of the meat superior to that of beef, pork and chicken; Techniques for preparing the meat due to its lower fat content. INSET: Home on the range..

Reports on the launching of a chicken entree line from Heinz Frozen Foods called Boston Market Home Style with marketing support from DDB of San Francisco, California. Type of promotions for the frozen entrees; Cost of the frozen entrees.

Focuses on the impact of branded entrees in increasing vending machine sales of food service operators in the United States. Examples of wholesale brands most popular to consumers; Flexibility of selecting locations for machines offering branded entree items; Sense of security given to consumers when purchasing branded entrees.

Looks at how chefs are using cheese as integral components of main dishes. Popularity of specialty cheeses; Presence of cheese trays and carts in upscale restaurants; Separate cheese section of the menu developed by chef Thomas Beres of the Atlas restaurant in New York City; Cheese dessert offered by Bistro Viola chef Mark Zeitouni in Berkeley, California.

Comments on the prevalence of fruits and sugars in restaurant entrees in the United States. Dominance of sweet-flavored savory foods; View on menus without flavor descriptions; Reasons for using sweets in dishes.

Presents information on the dish named Rock Shrimp Hash by Chef Allen Susser of Aventura, Florida. How the dish is prepared; Price.

Presents some stories about the food service industry. Discovery made by health officials about `hot pot' meals served in Shanghai, China; Information on the visit of Kirby, a dog show winner, at Sardi's restaurant in New York City; Account about the translated names of some Vietnamese dishes.

Details the use of vegetable, rhubarb as an entree. Discovery and use of rhubarb in history; Description of varieties of rhubarb; Suggestions for cooking rhubarb; Seasonal availability of the vegetable. INSET: Get it, keep it.

Discusses the reasons why Stouffer Foods Corporation's Right Course frozen entree line introduced in September 1989 flopped. Positioning and price of the product; Advertising campaign for the product; Decline in Right Course's market share.

Presents an update on new products released in the U.S. in September 1990. Reynolds Microwave Wrap from Reynolds Metals Co.; Dining Light frozen entrees from ConAgra Frozen Foods.

Highlights Nestle's Stouffer's Take Home line of refrigerated ethnic entrees. Entry into a market dominated by restaurants; Advantages over competition; Packaging and marketing.

Features vegetarian entrees prepared by chefs at several restaurants. Includes tofu tempura lasagna with black beans and ginger scallion pesto at Sticks Restaurant, Santa Clara, California; Meatless and dairy-free items at Cottonwood Cafe, Bethesda, Maryland.

Presents `Grilled Calf's Liver and Onions, Bacon and Raspberry,' an entree recipe. Yield; Ingredients; Method.

Describes Fusion Foods' three-item line of Famous Chef entrees. Packaging of the product; Popular chefs featured in the package; Manufacturing process of the product; Advantages of the product over other types of prepared meals.

Presents the disadvantage of promoting entrees and meals as an alternative to home cooking hassles. Cooking as an unpleasant task; Promotion of the joys of home-meal occasions; Promotion of home cooking as an enjoyable option; Home-cooked quality incomparable to fast-food chains.

Focuses on seafood which is considered a healthful entree. Details on Phillips Seafood Fun Days, a promotion with Phillips Seafood Restaurants; Identification of participants at the Fun Days; Comments from Valerie Norwood, ARAMARK retail manager for Sinai Hospital in Baltimore.

Presents statistics on the consumption of entrees based on FoodService Director Center-of-the-Food-Survey in 1997.

Presents a performance chart of entrees from 1991 to 1994.

Describes the entree called Risotto of Baby California Artichokes with Bacon and Pignoli served at Matthew's Restaurant in New York City. Method of food preparation.

Presents fresh tuna appetizers and entrees offered in various restaurants in the United States. Los Angeles, California-based Water Grill's tuna with coriander seeds, fennel seeds and black peppercorns; Milwaukee, Wisconsin-based Zappas' grilled medium rare tuna with a blue crab cake on tomato and onion relish.

Presents information on a citrus-based entree created by renowned Chef Brian Clayton.

Presents the result of a survey conducted among restaurateurs on the kinds of entrees ordered in the United States.

Focuses on the frozen vacuum-packed entrees of Gourmet Selections which are based on familiar boil-in-bag technology. Details on the upscale and high-priced entrees.

Presents a chart showing the growth of entrees in 1997. Prepared entrees; Prepared dinnes; Dinner mixes.

Features Michelina's new Lean and Tasty frozen entrees. `Lowfat' designation; Varieties.

Reports on the findings of a study conducted by television news magazine `American Journal' about the fat content of lowfat frozen entrees.

Reports on the test marketing of a line of refrigerated-for-two entrees by two food processing companies in the United States. Stoufer's Take Home Entrees for Two from Nestle USA of Glendale, California; Sheboygan Falls, Wisconsin-based Johnsonville Foods' Table for Two; Number of varieties; Price.

Features an entree recipe called Petite Ratatouille Napoleon. Ingredients; Procedure; Use of sauteed baby zucchini as garnishing.

Focuses on the preparation of crepinettes in American restaurants. Crepinettes as a time-honored tradition in France; Similarity of crepinettes to sausage patties; Use of pork or sheep caul fat to wrap bits of meat.

Reports on the popularity of lobsters as entree selection offered by most chefs in the United States. Preference for lobsters as appetizers; Customers' partiality to baby lobsters; Average price of chick-lobster salads.