The Dish


September 01, 2004|By Liz Atwood | Liz Atwood,Sun Food Editor

A corny treat

If you still haven't managed to take that camping trip you've been planning all summer, put away the sleeping bag and try making popcorn s'mores.

Combine 1 cup of firmly packed light-brown sugar, 1/2 stick of butter and 1/2 cup of corn syrup in a medium saucepan. Cook over high heat for 5 minutes; remove from heat and stir in 1/2 teaspoon of baking soda.

Combine 10 cups of freshly popped popcorn and one 10-ounce package of miniature marshmallows in a bowl. Pour sugar mixture over popcorn to coat. Gently stir in 2 cups of mini graham cookies, such as teddy bears, and 1 cup of chocolate chips.

Spread mixture evenly in a greased, 15-inch-by-10-inch pan. Let cool completely. Then break into pieces. Store in an airtight container. Serves 20.

Per serving: 250 calories; 2 grams protein; 10 grams fat; 44 grams carbohydrate; 1 gram fiber; 10 milligrams cholesterol; 170 milligrams sodium

-- Recipe and analysis courtesy

of the Popcorn Board

Safe barbecuing

If you're planning an outdoor barbecue this weekend, don't forget to take some basic food-safety precautions. Burgers should be cooked to an internal temperature of 160 degrees; chicken needs to be 170 degrees.

It's also important to remember to use separate utensils when handling raw and cooked meats. The American Dietetic Association advises cooks to use color-coded plates, utensils and cutting boards to make it easier to tell them apart.

Crab creations

Celebrate the end of summer with Maryland style. The League of Maryland Craftsman, 216 Main St., in Annapolis has crab artwork that will lend both beauty and whimsy to your table.

Check out Terezia Fields' glassware creations that feature painted blue crabs on mugs, pilsener, martini, margarita and wine glasses. Prices range from $17 to $19.75.

For a more rustic look, there's Richard Ashburn's Blue Crab Pottery designs. Prices range from $10 for spoon holders to $250 for casserole dishes.

Call 410-626-1277 for more information.

Grilling into the night

Don't let the shorter days discourage you from grilling. Char-Broil offers a battery-operated grill light that makes it easy to see when your burger is done, even in the dark.

The light attaches to most grills and doesn't interfere with a rotisserie or side-shelf feature. It has a suggested retail price from $14.99 to $17.99 at stores where grills are sold. For more information, call 888-22-GRILLS or visit


Baltimore's Best Irish Stew contest will be held 5 p.m. Sept. 8 at James Joyce Irish Pub, 616 President St. Restaurant chefs interested in entering should call 410-665-4787.

Amateur winemakers can enter the Maryland Wine Festival's Amateur Wine Judging Competition 1 p.m. Sept. 19 at the festival, to be held at the Carroll County Farm Museum, 500 S. Center St., Westminster. For a registration form, call 410-848-7775 or 800-654-4645 or e-mail

Come see who's the fastest shrimp peeler in the country at this year's Old Bay Peel & Eat Shrimp Classic, 12:30 p.m. Friday at the Harborplace Amphitheater in the Inner Harbor. Ten finalists will compete for a $10,000 grand prize.

The Dish welcomes food news and notes. Send to The Dish, Attn.: Liz Atwood, The Sun, 501 N. Calvert St., Baltimore, MD 21278; fax to 410-783-2519; e-mail

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