NEWS
By JULIE ROTHMAN and JULIE ROTHMAN,SPECIAL TO THE SUN | June 28, 2006
Bettye Steinberg of Baltimore was looking for a recipe for Chocolate Snowballs that she had for more than 50 years and misplaced. This old-fashioned favorite was made using Hershey's cocoa, sugar, water and canned milk that were cooked together and then frozen in ice-cube trays. Marjorie Felt of Baltimore sent in her recipe for the frozen treat, which she says was her mother's specialty. Felt says this recipe "brings back memories of our old neighborhood and is still enjoyed today by new generations."
FEATURES
By Ron Ruggless and Ron Ruggless,Dallas Morning News | August 26, 1992
To meet today's hectic pace, cooks trade mixing-and-measuring time for the speed and simplicity of defrosting.The goal is to squeeze more personal time out of the day, and the battle plan is as simple as Caesar's: We come. We thaw. We conquer.Last year, hundreds of new products were introduced into grocery freezer cases, according to Traci Vasilik of the American Frozen Food Institute. Retail sales of frozen food increased to $11 billion, she said, up from $10.7 billion in 1990 and $10 billion in 1989.
BUSINESS
January 27, 1996
Atlantic Beverage Co. Inc. yesterday announced plans to terminate its frozen beverage division and take a one-time charge of $2.4 million to discontinue the operation.The division generated about 2 percent of Atlantic Beverage's roughly $25 million in annual sales. It could not be determined what effect the closing would have on its Flying Fruit Fantasy fruit shake, which has largely been a money loser since its debut in 1980.William E. O'Leary, Atlantic Beverage's president and chief executive, did not return several telephone calls for comment.
SPORTS
By NEWSDAY | March 11, 1998
TAMPA, Fla. -- David Cone was no match for El Nino last night as a freakish cold spell forced him to miss a spring-training start. With fans at Legends Field wrapped in blankets, the New York Yankees thought it best to keep Cone insulated from a stiff wind and temperatures in the mid-40s."
NEWS
By Rob Kasper | April 10, 2002
THAWING TAKES time. Often I feel like a captive of frozen crystals, waiting for some frozen hunk of protein to gradually abandon its rigid state and be ready to be tossed in the oven or on the grill. As an impatient thawer, I have employed a variety of techniques to hurry the process along. I have become a prier, forcing frozen pieces apart with a knife, to allow air to circulate and do its liberating work. Occasionally, very occasionally, I have planned around the thaw, placing a frozen chicken in the refrigerator early in the morning, so it will be safely defrosted in time for the evening meal.
FEATURES
By Joanne E. Morvay | March 8, 2000
* Item: Croissant Pockets * What you get: 2 sandwiches * Cost: About $2.75 * Preparation time: 2 1/2 minutes in microwave, 20 to 25 minutes in toaster or conventional oven * Review: Croissant Pockets has upgraded the crust of its quick-to-make frozen sandwiches with fine results. The new crust is flakier and offers a more buttery flavor -- just like a real croissant. The sandwich fillings remain as popular as ever. The Turkey and Ham With Swiss blended perfectly inside the tender crust.