New ketchup makes its way to stores


February 16, 2000|By Suzanne Loudermilk

After she retired a year ago, Ruxton resident Dottie Dowling began to see red -- as in lots of red ketchup. With the help of a 1910 cookbook, the former Baltimore County teacher began turning out gallons of the stuff in her kitchen. She eventually came up with a recipe that won first prize at last summer's Maryland State Fair and now is being marketed under the label Big Daddy Basset & Son Co. Ketchup and Beyond. It's at several area stores, including Graul's and Watson's Garden Center in Lutherville. A 14-ounce bottle sells for around $4.50.

A plum of an idea

What's in a name? Plenty, according to the California Prune Board. Concerned that prunes are considered a food for the elderly, the board is seeking a new image -- and name -- for the fruit loaded with vitamins A and C, iron and potassium. It is petitioning the Food and Drug Administration for approval to use "dried plums" on packages of prunes.

Peeling's appeal

Peeled asparagus is easier to cook because the stalks cook in the same time as the florets. -- From "Essentials of Cooking" (Artisan, 1999) by James Peterson

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