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NEWS
February 23, 2006
Mary E. Grochmal, a homemaker and retired registered nurse, died of pneumonia Sunday at Northwest Hospital Center. The Catonsville resident was 86. She was born Mary E. Hudert and raised in East Baltimore, graduating from Seton High School in 1938. The next year, she married her high school sweetheart, Albert C. Grochmal, and they lived in Catonsville until moving in 1959 to Livingston, N.J. They returned to Catonsville in 1967, and Mrs. Grochmal enrolled at the former Catonsville Community College.
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FEATURES
By Sherrie Ruhl and Sherrie Ruhl,Evening Sun Staff | January 8, 1992
Get out those recipe files! We have requests for a wide variety of recipes.But first a reminder, Recipe Finder is a reader exchange recipe column. We do not mail recipes, even if you send a stamped, self-addressed envelope.Recipes in Recipe Finder are not tested before they run. That means it's very important to include complete ingredients and directions in any recipe you may send us.And please print neatly! Recipe Finder has spent many an "entertaining" hour trying to decide if a little squiggle stands for teaspoon or tablespoon or trying to decipher someone's last name.
NEWS
June 6, 2007
Margaret V. Clazey, a retired interior decorator who enjoyed cooking and entertaining, died Sunday of a stroke at Johns Hopkins Hospital. The Chestertown resident was 71. Margaret Gozik was born in Clarksburg, W.Va., and graduated from high school in Flemington, W.Va. In 1952, she moved to Catonsville and worked for a printing company. From 1990 until retiring in 2002, she was an interior decorator with PCF Homes. The former Queenstown resident, who moved to Chestertown five years ago, liked to cook standard American fare.
NEWS
By Ellen Hawks and Ellen Hawks,SUN STAFF | August 27, 2003
Carla Brumfield of Darlington requested a low-fat tiramisu. She said she had it several years ago, lost it and "I hope someone out there has it." Catherine Rooker of Baltimore responded. "Here is a recipe I got from Cooking Light magazine several years ago," Rooker wrote. "A friend with a strong Italian background said she loved it. Since I am not a coffee drinker, I have also made this with double-strength orange juice [mix frozen concentrate with half the amount of water] and added a layer of sliced strawberries and toasted sliced almonds.
FEATURES
By Rita Calvert and Rita Calvert,Contributing Writer | February 10, 1993
To embellish a meal of romance on the day designed for love, consider this effortless menu masquerading as a culinary feat. Arty and appealing roulade rounds are a tasty use of vegetables with the always popular steak. The trick for instant tenderness is to have the butcher run the steak through his tenderizer machine and this takes only a minute. (Otherwise, your flank steak could well be stringy and tough.)Simple fresh steamed green beans add a bright touch as the vegetable and can be fanned out on the plate for an attractive presentation.
FEATURES
By SUSAN NICHOLSON and SUSAN NICHOLSON,UNIVERSAL PRESS SYNDICATE | April 19, 1998
Each day of the week offers a menu aimed at a different aspect of meal planning. There's a family or holiday meal, usually Sunday, a kids' menu aimed at younger tastes, a heat-and-eat meal that recycles leftovers, a budget meal that employs a cost-cutting strategy, a meatless dish for people who may not be strict vegetarians but are trying to cut down on meat, an express meal that requires little or no preparation and an entertaining menu, usually the...
FEATURES
By Susan Nicholson and Susan Nicholson,Universal Press Syndicate | April 26, 1998
This week's menus; A clip-and-save guide to a week's worth 0) of mealsEach day of the week offers a menu aimed at a different aspect of meal planning. There's a family or holiday meal, usually Sunday, a kids' menu aimed at younger tastes, a heat-an-eat meal that recycles leftovers, a budget meal that employs a cost-cutting strategy, a meatless dish for people who may not be strict vegetarians but are trying to cut down on meat, an express meal that requires little or no preparation and an entertaining menu, usually the Saturday meal, that's quick but worthy of company.
FEATURES
By L'Oreal Thompson, The Baltimore Sun | May 31, 2013
Wedding date: April 20, 2013 Tom's story: Tom Gloss, 59, grew up in Buffalo, N.Y. He is a retired federal employee. His mother, Wilma, is a homemaker and his father, Norman Gloss Sr., is deceased. Jim's story: Jim Flower, 63, grew up in LaSalle, Ill. He owns James E. Flower Insurance Agency in Owings Mills. His mother, Darlene, and his father, James E. Flower Sr., are deceased. Their story: Tom and Jim met in July 2001. Both had been previously married, gotten divorces and were looking for love.
FEATURES
By Sherrie Ruhl and Sherrie Ruhl,Evening Sun Staff | January 15, 1992
This Italian soup is for Connie Stricker of Baltimore. Kari Fandek of Towson sent it to us. She says the recipe will take about two hours to make.Chick Pea Soup1 cup dried chick peas6 cups water1 teaspoon rosemary, tied in cheesecloth1 teaspoon salt3 anchovy fillets1/4 cup olive oil2 cloves garlic, peeled and put through a press1 6-ounce can tomato paste1/2 pound shell-shaped pastaSalt and pepper to tasteIn large saucepan combine first four ingredients....
NEWS
By Frederick N. Rasmussen | May 1, 2009
Annie L. "Jennie" Hinton, a retired waitress and longtime active church member, died of respiratory failure April 22 at Envoy Nursing and Rehabilitation Center in Sudbrook Park where she had lived since 2002. She was 91. Annie Lucinda Meachman was born and spent her early years in Palmer Springs, Va. In the early 1930s, she moved to Baltimore, where she attended city public schools. In the late 1930s, she worked as a housekeeper, and with the outbreak of World War II, worked in a Curtis Bay munitions plant.
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