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By Rita Calvert and Rita Calvert,Contributing Writer | January 12, 1994
Q: Jalapeno peppers seem to vary so much in their heat that I never know what result I will get with a recipe. Any suggestions?A: Fresh jalapeno peppers do have different heat levels, so I have come to rely on jarred pickled jalapenos for recipes, for both heat and convenience. No need to don gloves to cut and remove seeds. Just use the amount called for in the recipe (adding a little extra if you want it quite spicy). One medium jalapeno pepper equals one generous tablespoon of pickled, sliced jalapenos.
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ENTERTAINMENT
By Julie Rothman, For The Baltimore Sun | October 7, 2014
Sue Sober of Baltimore was in search of the recipe for the potato chip cookies that were sold at Hutzler's department store. The last of the legendary department stores that provided goods and services to Baltimoreans for 132 years, closed over three decades ago. Many people still have fond memories of not only of the merchandise side of the store but its restaurants, tea rooms and bakeries. As luck would have it, Joyce Smith of Arbutus, who worked at Hutzler's in Westview until it closed in the late 1980s, sent in a recipe for the potato chip cookies.
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NEWS
June 24, 2011
Almost anyone engaged in the battle of the bulging midsection knows that French fries are not their friends. But the real shocker in the study of long-term weight gain that came out of Harvard this week was that eating too many spuds of any kind — even plain old baked potatoes — could make you heavier. Every additional serving of potatoes that people added to a regular diet each day was connected to an average weight gain of about a one pound over four years. That is not a ton of weight gain, but as the study published Thursday in The New England Journal of Medicine points out, it adds up over time.
NEWS
By Renee E. Fox, Tina L. Cheng and Maureen Black | May 16, 2014
Next week, the Senate Appropriations Committee will decide whether to allow special interests - rather than science - to determine which foods can be provided through the Special Supplemental Nutrition Program for Women, Infants and Children (WIC). WIC, celebrating its 40th anniversary this year, currently serves more than half of all infants born in the United States and more than 146,000 women and children here in Maryland. The WIC food package provides nutrition and breastfeeding support to low-income and nutritionally vulnerable pregnant and breastfeeding moms and children up to five years of age. The effect of nutritional deficiencies on young children can be devastating and enduring.
ENTERTAINMENT
By Julie Rothman and Special to The Baltimore Sun | March 3, 2010
Edna Jonkoniec from Clinton, Maine, was looking for a recipe for making meatloaf that was rolled jelly-roll style. She said the roll also contained potatoes, cheese and other ingredients. She lost the recipe in a move some years ago and wanted to be able to make it again for her family. Carol Owen from Havre de Grace sent in a recipe she had that sounded very much like what Jonkoniec was in search of. It is fairly easy to make as long as you allow time for the loaf to chill before attempting to slice it. When I tested it, I used store-bought mashed potatoes, which was a big time-saver.
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.
NEWS
By Jim Coleman and Candace Hagan and Jim Coleman and Candace Hagan,KNIGHT RIDDER/TRIBUNE | August 10, 2003
I have a simple question for you. I have heard that you should never refrigerate onions or potatoes. Is this true, and what is the best way to store them? First of all, never say never ... the answer is actually yes and no. You should not refrigerate onions or potatoes until you have prepped them for cooking - and even then not for very long. Until that time, they should be stored in a cool, dry place like a pantry. Here's the tricky part: they shouldn't be stored together. Onions give off a natural gas that quickens the decay of potatoes.
FEATURES
By JOANNE E. MORVAY | October 4, 2000
* Item: Knorr Skillet Potatoes * What you get: 4 one-half-cup servings * Cost: About $2.20 * Nutritional content: Scalloped - 110 calories, 2 grams fat, 1 gram saturated fat, 590 milligrams sodium; Hash Browns - 100 calories, 0.5 gram fat, 0.5 gram saturated fat, 620 milligrams sodium. * Preparation time: About 15 to 18 minutes on stove top * Review: Knorr has been king of the dehydrated vegetables for as far back as I can remember (who hasn't had that cocktail-party spinach dip based on the company's instant-soup mix?
NEWS
By Rob Kasper | March 18, 2001
I COME TO PRAISE the potato, not bury it. I have long been a fan of the cooked potato. I like it mashed and mixed with celery root. I liked it sliced and sizzled in hot peanut oil, a process that yields one of the world's greatest and messiest treats -- homemade potato chips. I crave baked potatoes on Sundays, fried potatoes on Fridays and crisp potato salad on summer afternoons. Every year around St. Patrick's Day, I try to talk myself into planting potatoes in my garden. Yet each year I say "No."
FEATURES
By Sherrie Ruhl and Sherrie Ruhl,Evening Sun Staff | January 8, 1992
POTATOES ARE THE star in this one-dish meal with South American overtones. Serve this giant potato salad with a variety of different condiments.The Potato Board is offering a free brochure with six recipes from around the world. Send a stamped, self-addressed business-size envelope to: The Celebrated Potato, 1385 South Colorado Boulevard, Suite 512, Denver, Co. 80222.South American Potato Platter6 cups chicken broth2 pounds potatoes, cut into 1-inch chunks2 lemons, halved3 fresh or canned jalapeno peppers, quartered lengthwise1 tablespoon ground cumin1/2 pound boneless, skinless chicken breasts1 small bunch cilantro2 cups diced tomatoes1/4 cup fresh or canned diced mild green chiles1 tablespoon chopped cilantro1 tablespoon white wine vinegar1/4 teaspoon each salt and pepperTo prepare potatoes and chicken, in large saucepan or Dutch oven combine broth, potatoes, lemons, jalapeno peppers and cumin.
ENTERTAINMENT
By Julie Rothman, For The Baltimore Sun | April 15, 2014
Fran Klees from Dowagiac, Mich., was looking for a recipe for Polish sauerkraut and sausage that contains vinegar and sugar as well as other traditional seasonings and is made in a slow cooker. I was a little surprised that I didn't receive any responses from readers to Klees' request, but with a little research I had no trouble finding several recipes that fit the bill. I decided to test a recipe from a food blog called Foodie Smash, written by Ashlee Warzin from El Paso, Texas.
NEWS
Dan Rodricks | January 20, 2014
With more freezing weather on the way, I offer an 18-step plan for staying warm and sufficiently fed, making optimum use of the stove for heating and for creating enough meals for the remainder of the week. This is what humans have desired since the Middle Paleolithic period: fire, warmth, cooked proteins and vegetables, resulting in comfort food and comfortable domicile. It's all in my plan. Not only will several hours of early-morning cooking compensate for the inadequacies of your home-heating system; you'll get a good workout, an exercise in multitasking and a warm glow all over For this, you need to have: a whole chicken, a pound of Italian sausage, potatoes, yellow onions, flour, vegetable oil, olive oil, yeast, celery, two large cans of tomato sauce, a dozen eggs, butter, milk, garlic, rice, penne pasta, carrots and the basic seasonings that can be found in most kitchens.
NEWS
October 16, 2013
It seems that everyone suddenly has an opinion regarding the Washington Redskins' supposedly offensive name ( "The curse of Redskins," June 16). As our nation gets duped with more on the PC bandwagon, I have a suggestion for Redskins team owner Daniel Wilson: Consider changing the team's name to the "Washington Redskin Potatoes. " At least it may keep those of us with inherent common sense some armament to fend off the fools who are already under the Kool-Aid-intoxicating influence of political correctness.
ENTERTAINMENT
By Julie Rothman
For The Baltimore Sun
| September 24, 2013
Kathy Blair from Somerset, Ky., was looking for a recipe she had clipped from a magazine years ago and has since lost for an unusual meatloaf. She said this meatloaf mixture was rolled out flat; mashed potatoes and chopped celery leaves were spread over the mixture and then it was rolled up jellyroll-style. It was then baked and when cooled slightly it could be sliced and the slices resembled pinwheels. I located a recipe on a food blog called DiaryofaCraftyCook.com that sounded very similar to what Blair had described.
ENTERTAINMENT
By Kit Waskom Pollard
For The Baltimore Sun
| September 18, 2013
Water for Chocolate chef/owner Sean Guy calls his food "sexy comfort cuisine. " We're not sure about the "sexy" part, but his capable take on traditional Southern comfort food is definitely impressive. Guy cut his teeth in chain restaurants - think Hard Rock Cafe - but Water for Chocolate is anything but corporate. Operated out of a corner storefront in Butchers Hill, the restaurant dishes up breakfast, lunch and dinner to a steady stream of loyal, local customers. Scene & Decor With soda cases lining one wall, a path to the bathroom that winds through the kitchen and a weeknight closing time of 7 p.m., Water for Chocolate sometimes feels more like a carryout than a sit-down restaurant.
ENTERTAINMENT
By Mary Carole McCauley, The Baltimore Sun | March 18, 2013
Jeanine Cummins wants more than anything in the world to give a voice to people who are unable to speak for themselves. In the past, she has spoken for family members. In her 2004 memoir, "A Rip in Heaven," Cummins spoke for her cousins, Julie and Robin Kerry, who were gang-raped and murdered in 1991. She spoke for her older brother, Tom, who also was hurt in that attack on a bridge outside St. Louis. "My cousin, Julie was a really gifted writer," says Cummins, 38, who grew up in Gaithersburg.
NEWS
By ROB KASPER | December 12, 2007
As the days get darker, I get hungrier for potatoes. I am not sure why. Perhaps it has something to do with my diurnal rhythm. When the night is cold and scary, I tend to stay indoors and seek warm and comforting potatoes. Moreover, to cook potatoes you need a strong fire. A hot oven is a welcome companion when the sky turns to pitch at 5 p.m. and the north winds rattle the windows. It could be that my increased appetite for potatoes is linked to some instinct to burrow, to avoid the bitter outdoors by retreating deep into the familiarity of the kitchen and eating things grown underground.
NEWS
By Ellen Hawks and Ellen Hawks,SUN STAFF | July 30, 2003
Tomasa Lugo of Los Banos, Calif., wrote that she had taken her daughter to eat at Town Buffet in Merced, Calif., and the restaurant had a cream of potato soup "that was delicious. I would love to have the recipe." Mary Anne Pavlos of Salisbury responded. "This is a thick, cheesy, creamy soup without adding cream. It is from the Silver Palate Cookbook. I leave out the dill and add 3 stalks of chopped celery." Potato-Cheese Soup Serves 6 4 tablespoons ( 1/2 stick) butter 2 cups finely chopped yellow onion 2 cups peeled and chopped carrots 3 stalks celery (optional, to use instead of dill)
ENTERTAINMENT
March 12, 2013
A recipe for Irish boxty, courtesy of Slainte chef Chris Marquis: 1 1/2  cups grated raw potato 1 cup  flour 1 cup leftover mashed potatoes 1 egg 1 Tablespoon skim milk olive oil salt and pepper Toss the grated potatoes with flour in a large bowl. Stir in mashed potatoes until combined. In a separate bowl, whisk together the egg and skim milk; mix into the potatoes. Season to taste with salt and pepper. Heat the olive oil in a large skillet over medium-high heat.
EXPLORE
December 27, 2012
If you received some money for a holiday gift (or even if you didn't), you might want to use it to make the (short) trip to the Medieval Times dinner and tournament at Arundel Mills Mall. This nine-year-old theatrical experience (29 years in Kissimmee, Florida) will whisk you back to the days of knights in shining armor defending their distressed damsels and generally settling their differences in good-natured competitions and even outright battles. All of this takes place in an arena setting with a thick, sandy floor.
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