Local fruit makes ice cream peachyKeep summer going with...


September 01, 1999|By Suzanne Loudermilk

Local fruit makes ice cream peachy

Keep summer going with Lee's Fresh Peach Ice Cream. This time of year, the Baltimore company takes advantage of Maryland peaches to produce a luscious all-natural treat. Pick up a quart (for around $7.25) at several area stores, including Lee's of Harborplace, Something Sweet at the Avenue in White Marsh, Dessert Time in Owings Mills and Need Ice Cream at 506 W. Cold Spring Lane.

Fancy fixings from Va. chef

Chef William Scalley of Eastville Manor in Eastville, Va. -- about an hour from Salisbury -- was honored recently with an invitation to present a five-course meal at the prestigious James Beard House in New York. He prepared such dishes as Fried Green Tomato Lump Crab Cake Sandwich; Chilled Sun Gold Tomato Soup with Heirloom Tomato Salsa, Basil Oil and Shaved Parmesan; and Grilled Medallions of Quail with Oyster and Corn Stuffing. Scalley, who operates the Eastern Shore inn with his wife, Melody Himel Scalley, formerly of Baltimore, is re-creating the menu on Sept. 23 at the restaurant. The cost is $55 a person, excluding wine, tax and gratuity. For information, call 757-678-7378.

Casserole contest

Thanksgiving means green-bean casserole for many cooks. Now, French's, maker of the crunchy onions used in the dish, is issuing a challenge: "Can You Top the Green Bean Casserole?" Recipe entries for an original main dish or side dish using at least 1 1/3 cups of French's onions should be sent to: French's french-fried onions contest, 411 Park St., Upper Montclair, N.J. 07043. The grand-prize winner will receive dinner for two at a favorite local restaurant and limousine service.

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