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By Sherrie Clinton and Sherrie Clinton,Evening Sun Staff | November 14, 1990
The holidays are rapidly approaching so please be sure to get your Christmas recipe requests in as soon as possible. Please keep in mind that recipe finder does not send recipes through the mail under any circumstances.This Smearcase recipe is for Diana Colligan. It is from Sarah Morris of Fallston.Smearcase CakeCrust:1 1/4 cup flour1/4 cup sugar1/4 teaspoon salt1/2 cup butter1 egg, beatenCombine flour, sugar and salt. Cut in butter. Add egg and mix well. Pat dough into a 9x13-inch pan and bring halfway up sides.
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ENTERTAINMENT
By Meekah Hopkins | September 2, 2013
"A cocktail should still taste like the spirit you are basing it on. " Cocktail purists: Rejoice in this too-often-forgotten mantra from Alec Franklin and his team at the newly opened Oliver Speck's in Harbor East. And yet Speck's, the barbecue- and comfort-food replacement to Vino Rosina, isn't interested in putting on airs with its food and beverage program. Instead, the crew wants to serve up flavorful, fun, down-home fare that takes advantage of local ingredients. To complement the Speck's take on Southern cuisine, the cocktail menu is seasonal and based on bourbons, ryes and other whiskeys.
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FEATURES
By SEATTLE TIMES | September 11, 1996
This is adapted from Karen Lee's "The Occasional Vegetarian."Lemony roasted potatoes6 servings18 small red potatoes2 tablespoons olive oil2 1/2 tablespoons fresh lemon juice2 tablespoons finely chopped fresh oregano1/2 teaspoon saltfresh ground black pepperScrub potatoes and cut into quarters. Spread in a single layer in a baking pan.Combine olive oil and lemon juice. Pour over potatoes, and add oregano, salt and several grindings of pepper. Toss gently.Roast in a 375-degree oven 30 minutes, stirring occasionally, until potatoes are soft and golden.
ENTERTAINMENT
By Catherine Mallette, The Baltimore Sun | August 6, 2013
The thing about summer squash is that it's pretty good just steamed and with some salt and pepper. But with an abundance of it in my fridge, I decided to try something more adventurous I found an interesting recipe for grilled squash with lemon juice, feta and mint on Chow.com. Then I found another recipe that was similar but the squash was roasted and the herb was thyme - and instead of lemon juice, balsamic vinegar gave the dish a little acid. I decided to do a combination of the two recipes using the ingredients I had on hand, which included some mint growing in a pot on my deck that needed to be picked (or moved)
FEATURES
By Bev Bennett and By Bev Bennett,Los Angeles Times Syndicate | April 14, 1999
If you're looking for a meaty fish dinner, nothing compares with a thick fish steak. A generously cut fish steak can be cooked on the grill, in the broiler or on top of the stove.Fish steaks offer the satisfying mouth-feel of beef at a fraction of the calories and fat. But even within the fish category, you'll see a wide range in fat content. Albacore tuna is highest, and halibut is lowest among the popular fish choices for steak cuts. You'll notice the difference when you take a bite.Tuna, salmon and swordfish have a sweet taste that does have a hint of fish oil in it. (Relax.
NEWS
January 28, 1994
In the Fast & Fresh column in Wednesday's A La Carte section, it was unclear which dish the carrots, raisins, mayonnaise and lemon juice were for. They are the ingredients ** for a carrot-raisin salad to accompany the tuna casserole.The Sun regrets the error.
FEATURES
By Cathy Barber and Cathy Barber,Universal Press Syndicate | June 3, 1998
Here's a way to get some extra mileage from your next smoking session.While the smoker is fired up, smoke some trout, then use the fish to make an intense spread.Cookbook authors Bill and Cheryl Alters Jamison include the recipe in their book "Sublime Smoke" (Harvard Common Press, $16.95).A whole trout smokes in about 30 minutes. You can put the fish on when you finish smoking the main course. Make the spread and refrigerate it to serve the next day.Because fish tends to dry out in a smoker, the Jamisons recommend covering the fish with a paste, in this case, lemon juice and horseradish.
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By Nancy al and Nancy al,Better Homes and Gardens Magazine | October 16, 1991
Looking for a quick appetizer idea? This dish is especially good for a small, casual fall get-together plus it's a snap to make.Baked Cheese1/2 cup garden-style spaghetti sauce6 ounces chevre cheese1 teaspoon lemon juice1/4 teaspoon cracked pepper6 hard rolls, sliced, or melba toastPour sauce into a 10- or 12-ounce oven-proof baking dish. Using a pastry brush, brush cheese with lemon juice. Sprinkle with cracked pepper. Place cheese on top of the sauce in the dish. Bake, uncovered, in a 375-degree oven for six to eight minutes or until cheese is just heated and softened.
FEATURES
By Liz Atwood | November 1, 2000
For fresher flour When Gold Medal Flour made its debut in 1880, it came packaged in 196-pound wooden barrels. Eventually, the company changed to cloth bags and then paper. Now, the company has changed its package again, this time to a 4 1/4 -pound resealable plastic bag designed to be more convenient and keep flour fresher. Nutty in California California growers expect to harvest a record crop of 205 million pounds of pistachios this season. Try this recipe from the California Pistachio Commission: Combine the juice from one orange, 1 tablespoon packed brown sugar, 2 teaspoons of lemon juice and 1/4 teaspoon ground cinnamon.
FEATURES
By Annette Gooch and Annette Gooch,Universal Press Syndicate | September 20, 1998
No matter how many times "natural" appears on the carton or how pricey the product, commercially manufactured frozen desserts can't compete with homemade - especially homemade fresh fruit sorbets.Sorbetlike concoctions of flavored ice and snow were first introduced to Europe from China, India and Arabia as early as the Crusades. Imported to the American Colonies just before the War of Independence, sorbet has never fallen far out of fashion.It's now enjoying a revival, thanks to the clamor for healthful, fat-free treats and design innovations in ice cream machines that don't rely on rock salt and ice.It's possible to make a sorbet of sorts from nothing more than unsweetened fruit, although adding simple sugar syrup both sweetens and refines the texture of the finished product.
ENTERTAINMENT
By Evan Siple | July 23, 2013
Sometimes the better cocktails out there come not from studying the Web's vast repertoire of recipes or laying claim to bouts of inspiration. Often they come through the organic process of seeing what works and what doesn't for a particular person's taste - resulting in something really great. And great enough for everyone to try and enjoy, which Silo.5%'s bartender Dan Lease has crafted in the 3-2-1. Lease tells the tale of a couple who had moved into the Silo Point development who would frequent the bar and wanted to try something new: "Bourbon-based, and sweet.
ENTERTAINMENT
By Meekah Hopkins | June 11, 2013
Ask a native son to write a love letter to Maryland and among her many virtues, Old Bay will surely be extolled. We local folk are fiercely prideful about the quirky bits of living in our state that encompass the saying, "It's just a Maryland thing. " We relish the exclusivity of a select few oddities that make our state great. At the same time, we love introducing outsiders to our traditions and lifestyles. On the short list of items that makes a person feel home here in the Old Line State, Old Bay gives most us the greatest warm and fuzzies.
ENTERTAINMENT
By Catherine Mallette, The Baltimore Sun | June 10, 2013
My first thought when I found a garlic scapes dip recipe, which ran in the New York Times several years ago, was this: I bet this dip would be great with homemade pita chips. My second thought was this: Making homemade pita chips means cleaning my big baking sheets, which is not one of my favorite tasks, so maybe I can find some pita chips at Wegmans. Garlic scapes, in case you don't know, as I didn't before I owned some, are the green, curly shoots of a garlic plant. They taste like garlic, but not as intensely as a garlic bulb.
FEATURES
May 28, 2013
Mobjack Imperial Crab Whitey Schmidt's "The Crab Cookbook" includes recipes for crab prepared nearly every way imaginable - including this classic take on crab imperial. "Crab imperial is just the dish for a warm summer's evening," writes Schmidt, recommending a light appetizer and fruit kabobs served alongside the crab. Recipe reprinted with permission. Makes 4 to 6 servings 1/2 cup plus one tablespoon milk, divided 1 1/2 teaspoons butter 1 tablespoon flour 1 egg yolk, well beaten 1/2 teaspoon dry mustard 1/2 teaspoon cayenne pepper 1/4 teaspoon celery salt 1/4 teaspoon salt 1/4 teaspoon pepper 1 1/2 teaspoons lemon juice 1/2 teaspoon Worcestershire sauce 2 tablespoons mayonnaise, divided 1 pound backfin crab meat Parsley 1. Preheat oven to 400°.
ENTERTAINMENT
For The Baltimore Sun | April 9, 2013
Jeffrey Clayton from Baltimore was hoping someone would have the recipe for the sticky buns that were served in the cafeterias at Garrison Junior High and Forest Park High school back in the 1950s when he and his wife were students there. Unfortunately, I did not receive any recipes for those particular goodies, but I did get a super-easy and delicious recipe for making sticky buns from Helen Braun of Charleston, S.C., that I decided to try. She said she frequently makes these when she has last-minute company or if she just wants to treat her kids on a weekend morning.
ENTERTAINMENT
By Evan Siple | February 5, 2013
While the craft cocktail may be the mainstay for a quiet firelit evening at a jazz club, there comes a time in every establishment's life when patron volumes and desires trump the ability to slowly put together housemade infusions, bitters and tinctures in favor of something that can be put together quickly, efficiently, and above all else, uh, tastily. Enter the theme cocktail list. Whether at a fast paced rock 'n' roll sushi restaurant or, like Cowboys and Rednecks ("C&R Pub"), a country western joint, theme cocktails give catchy names and descriptions to cocktails that are easy to assemble for the inundated bartenders while keeping patrons' mouths happy.
FEATURES
By Faye Levy and Faye Levy,LOS ANGELES TIMES SYNDICATE | January 31, 1996
Busy people have no reason to skip salad anymore. With such a variety of ready-to-eat salad ingredients available these days at the market, making salad is as easy as opening a bag, pouring the vegetables into a bowl and tossing them with a few seasonings.One of the most useful of these packaged fresh vegetables is shredded carrots. They provide us with an excellent way to introduce color and vitamin A into our menus.Carrot salads are delicious with fresh or dried fruit. Raisins are their classic companion, but have you tried carrots with dried cranberries yet?
FEATURES
By Sherrie Clinton and Sherrie Clinton,Evening Sun Staff | May 1, 1991
Restaurants today throughout Maryland will help their customers shake the salt habit during the American Heart Association's "Great Salt-Out." Participating restaurants will remove salt shakers from their tables for the day to prove that food doesn't need excess salt to taste good. May is National High Blood Pressure Month."The Great Salt-Out reminds us that the first step in lowering high blood pressure in some people is taking the salt shaker off the table" according to Dr. Michael Kelemen, president of the Maryland affiliate of the American Heart Association.
ENTERTAINMENT
By Meekah Hopkins | January 22, 2013
Hairdresser on Fire. You see that on Fleet Street Kitchen's craft cocktail menu and you're immediately intrigued. That's not a question. So you continue on to the ingredients. Mezcal? Smoky and potent. Check. Campari? Classic bitters - this is going to be strong. You're in. Sherry … sherry? Wait, what? Apologies in advance to chefs and old ladies, but sherry, to me, is a cooking ingredient at best … or maybe something my grandma would take a nip of on special occasions. Why would I drink that?
EXPLORE
By Donna Ellis | December 20, 2012
Well, you've done it again. Made it through another, undoubtedly hectic year. Almost. A time to look back and to look ahead. And who better to do both with than dear friends and neighbors (maybe even family.) To mark the close of 2012 (and good riddance), may we suggest an easy to arrange New Year's Eve "Span the Years" gathering? This one is built for speed and endurance featuring as it will a smorgasbord type buffet to while away the pre-midnight hours, and a mini-brunch to send your dear ones home happy after greeting 2013.
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