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ENTERTAINMENT
By Julie Rothman, The Baltimore Sun | February 7, 2011
Bonnie Conrad from Pasadena was searching for an old recipe called "Country Kitchen Pie. " She said the recipe was on the back of a box of Minute Rice during the 1960s and had ground beef as the crust and rice and cheese as the filling. This must have been a very popular recipe back in the day because several readers still had it in their files. Helen O'Connor of Knoxville, Tenn., sent in a copy of her "well-used and loved" recipe for the pie that she cut out of a magazine ad for Hunt's tomato sauce.
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NEWS
By JOE AND TERESA GRAEDON and JOE AND TERESA GRAEDON,peoplespharmacy.com | January 5, 2009
I foolishly picked up a plastic honey bear that was in a pot of boiling water, and the honey squirted out all over the palm of my hand. Immediately, I ran it under cold water, and then I ran to get your book because I knew there was something I could put on burns that was natural: mustard. I had mustard in the fridge, and I poured it all over the palm of my hand. It still burned like the devil, but I left it on while I read more. I put more mustard on, wrapped gauze bandage around it and left it on for a while until the pain subsided.
NEWS
By William Thompson and William Thompson,Staff Writer | October 10, 1993
SALISBURY -- What began five years ago as a 100-mile training ride for serious cyclists unexpectedly drew some 3,500 riders from 24 states and Canada yesterday -- and experienced its first fatality.A 52-year-old cyclist from Severn died of multiple head injuries after apparently pedaling past a stop sign and striking the side of a moving Ford Explorer on a rural road west of the Salisbury-Wicomico County Regional Airport, police said.State police said Charles F. MacDonald Jr. died after the accident at Mount Hermon Church and Ward roads shortly before noon as he rode on the last leg of the tour.
NEWS
By Arthur Hirsch | January 28, 2004
Research on low-carbohydrate diets has yet to produce a conclusive medical recommendation. Scientific literature supplies material that affirms advocates and opponents, although the preponderance of evidence doesn't support low-carb diets. The Journal of the American Medical Association, for instance, last April published a review of more than 30 years of relatively short-term studies of low-carbohydrate diets. Low-carb advocates like to talk about how the report seems to answer the criticism that the relatively high-fat regimen poses a risk of cardiovascular disease.
FEATURES
By ROHINA PHADNIS | April 22, 2006
What it is -- Doctor Kracker's version of graham crackers, made with 100 percent whole-grain spelt, sprinkled with organic raw sugar and organic cinnamon What we like about it --This cracker is a healthy alternative to sugary graham crackers. It doesn't have the same sweetness, but the extra crunchiness is satisfying. What it costs --$5.50 for an 8-ounce box Where to buy --Available at Whole Foods Market, Wegmans, Eddie's of Roland Park and drkracker .com Per serving (five pieces) --120 calories, 4 grams protein, 3 grams fat, 1 gram saturated fat, 20 grams carbohydrates, 3 grams fiber, 5 milligrams cholesterol, 130 milligrams sodium
FEATURES
February 20, 1994
The Howard County Arts Council presented its 1993 Outstanding Artist Award to Ellen Kennedy, one of the founders of the Howard County Poetry and Literature Society, and its 1993 Outstanding Arts Educator Award to Valerie Costantini, chair, performing arts division at Howard Community College.*Johns Hopkins University biophysicist Ernesto Freire has been awarded a $110,000 grant from Johnson & Johnson to study themolecular forces that control how blood clots.*Saul Roseman, a biology professor at Johns Hopkins University who has spend more than 40 years in research on complexcarbohydrates, has received the 1993 Karl Meyer Award for his work.
HEALTH
By Kit Waskom Pollard, For The Baltimore Sun | January 3, 2013
This time of year, people have weight loss on their minds. According to a 2012 survey published in the University of Scranton's Journal of Clinical Psychology, losing weight is the No. 1 New Year's resolution. For some Baltimore residents, working toward that goal by eating healthfully has gotten easier over the past year, thanks to the introduction of healthy snacks in their office or school vending machines. In December, Howard County Executive Ken Ulman signed an executive order banning the sale of high-sugar drinks in county buildings and at county-sponsored events; Baltimore City is exploring similar initiatives.
NEWS
By Gailor Large and Gailor Large,Special to the Sun | May 2, 2004
I recently visited a friend in Los Angeles who's really into the Bar Method. Are there studios around here where I can take classes? The Bar Method, a sort of Pilates-ballet combination, is a trend that has caught on in cities from San Francisco to Greenwich, Conn. Like yoga and Pilates, the Bar Method is great for both flexibility and strength. Many of the exercises are done on a ballet barre, hence the name. While we don't know of any classes in Baltimore yet, they're sure to appear soon.
FEATURES
By TINA DANZE and TINA DANZE,UNIVERSAL PRESS SYNDICATE | June 9, 1999
Move over, pasta. There's a new ingredient for quick-fix, Italian-inspired meals. Now polenta also solves the what's-for-dinner quandary when time is short. Not polenta made from scratch, of course -- that would require laborious stove-top cooking. It's precooked polenta that woos weeknight cooks with "heat-and-serve" convenience.You may have noticed ready-made polenta at the supermarket. In its clear plastic packaging, it resembles a fat, golden sausage -- not exactly something that screams dinner.
NEWS
By Deborah S. Hartz and Deborah S. Hartz,Fort Lauderdale Sun-Sentinel | September 19, 1993
They call it imitation crab meat. You know, those chunks of white stuff with pink edges that you find in your supermarket's fish or meat case or made into "seafood" salad in the deli department.But about 10 years ago, when I first tried imitation crab, I called it "awful."I was attending a restaurant trade show in Chicago when producers introduced imitation crab meat made from surimi, a product developed by the Japanese a millennium ago.Surimi is Alaskan pollock (or a similar fish with good gelling properties)
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