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By JULIE ROTHMAN and JULIE ROTHMAN,SPECIAL TO THE SUN | November 16, 2005
Lois Zelig of Crystal Lake, Ill., asked for help finding a stuffing recipe that included raisins, apples, onion and celery. Her mother, who has passed away, used to make one that contained those ingredients that she liked very much. Shirley Merritt of Baltimore thinks she has a recipe that will work well for Zelig. She found it on the side of a box of Butterball stuffing. The original recipe called for dried cranberries, not raisins. She says that her preference is to substitute raisins.
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SPORTS
By John Thomas, For The Baltimore Sun | November 8, 2013
There are a couple of ways to make a juicy fail-proof burger for a tailgate. The easiest and most consistent way to do it is to stuff the burger with cheese. A stuffed burger is juicy by nature because the inside is oozing gooey cheese rather than dense beef. This gives you more flexibility at the tailgate because you can keep the burgers warm on the grill longer without worrying about drying them out. The addition of bacon and jalapenos to the cheddar cheese center of this burger provides a unique texture along with a spicy kick that will change the way you view a typical burger.
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FEATURES
By Joanne E. Morvay | February 13, 2002
Item: Pepperidge Farm Farmhouse One Step Stuffing Mix What you get: 4 1/2 servings Cost: About $2.25 Nutritional content: Turkey flavor - 270 calories, 3 grams fat, 1 gram saturated fat, 350 milligrams sodium, 14 grams carbohydrate, 2 grams sugars Preparation time: 2 to 2 1/2 minutes in microwave, 5 minutes on stove top Review: Pepperidge Farm, long a standard-bearer of traditional stuffing mixes that are baked in the oven, has jumped into the stove-top...
SPORTS
August 26, 2013
(Courtesy of Jenny Perez) 6 to 8 medium sized round zucchinis (You can use regular zucchinis just cut them in half and hollow out the center.) Preheat the oven to 400 degrees. Wash the zucchinis. Cut the tops about one quarter inch thick. Using a melon baller or small spoon to hollow out the center, leaving a shell one quarter inch thick. Chop the center and reserve. Place the sliced-off tops and the zucchinis on a baking sheet. Drizzle with olive oil and salt and massage to coat the zucchinis.
FEATURES
By Cathy Thomas and Cathy Thomas,Orange County Register | November 20, 1994
Childhood memories of Mom's holiday stuffing make my palate tingle and my stomach roar with hunger. The generous amounts of fresh sage from her garden, the celery and mushrooms sauteed in puddles of hot butter, and the perfect amount of liquid -- a mixture of milk and turkey broth -- produced a dressing that was moist but not soggy; the flavors were divine.ABut even though I am a professional cook, trying to recapture the flavor and texture of my dear mother's stuffing has been a source of frustration -- until three years ago, when I decided to start creating new family traditions in stuffing.
FEATURES
By Mary Corey and Mary Corey,Staff Writer | October 22, 1993
The scarecrow, 1993:He's perched on the front lawn wearing polyester slacks, a pipe cleaner smile and Brillo-pad brows. Not exactly Freddy Krueger, is he?No matter, says Mark Baron, owner of Scarecrow Fun, a Bethesda-based company that teaches how to make these straw forms. Scarecrows today aren't intended to frighten us; scarecrows, he says, are our friends.Perhaps no creation has been a better friend to Mr. Baron than these stuffed characters. During the past 17 years, he's built a 15-employee business, traveled around the country and even attained the title "the world's only living scarecrow artist."
FEATURES
By Dave Barry | November 17, 1996
Thanksgiving is a time of traditions, and there is no tradition more meaningful than the annual U.S. Department of Agriculture warning about fatal food-dwelling bacteria.This year, I'm pleased to report, the department has outdone itself: For the first time ever, the department has officially advised Americans not to stuff their turkeys.Many alert readers sent in an Associated Press item in which the acting director of the Agriculture Department's Meat and Poultry Hot Line -- whose name is (I am not making any of this up)
FEATURES
By Joanne E. Morvay | November 15, 2000
Item: Butterball One-Step Stuffing What you get: 4 one-half cup servings Cost: About $1.89 Nutritional content: Cornbread - 150 calories; 3 grams fat; 0.5 gram saturated fat; 590 milligrams sodium Preparation time: About 8 to 8 1/2 minutes in microwave, 10 minutes on stove top, 25 to 35 minutes in conventional oven Review: I had an ulterior motive when I bought this new stuffing mix from Butterball. I wondered if the one-step directions would decrease the Thanksgiving Day workload.
FEATURES
By Susanne A. Davis and Susanne A. Davis,Universal Press Syndicate | November 11, 1992
When we began the task of creating low-fat stuffings, the fat-cutting technique was obvious.A look at traditional recipes showed that the butter was usually measured in sticks, not tablespoons. By substituting chicken stock, wine, fruit juices or a combination thereof for the melted butter, the fat content in the following recipes has been radically reduced.We worried, however, that the cooking juices from a roasting turkey would turn a low-fat stuffing into a high-fat dish. But it turns out that while the bird's juices do provide the stuffing with plenty of flavor, they add little fat. The fat that accumulates in the pan is primarily from the dark meat, which lies beneath the stuffing during cooking.
NEWS
By Regina Schrambling and Regina Schrambling,Los Angeles Times | November 22, 2006
Sage may be the stuffing staple at Thanksgiving, but it talks to many more ingredients than you might imagine. A vegetarian stew of leeks, beans, winter squash and cremini mushrooms, for instance, tastes as if every element belongs with every other to begin with, but sage is the aromatic tie that binds them with a new intensity. Sage, poblano chiles and tomatoes are another superb combination, especially over a fish such as petrale or rex sole. The mild flesh is elevated, not overwhelmed, by the sauce.
NEWS
By Jill Rosen, The Baltimore Sun | December 25, 2012
Carrying on what's become a Baltimore tradition, hundreds of area Jews spent Tuesday up to their elbows in craft paper and care packages, working on community service projects for Mitzvah Day, now in its eighth year. At the hub of the action, the Weinberg Park Heights Jewish Community Center, about 300 people of all ages, those who don't celebrate Christmas, used their day off trying to help others, while about 300 more worked from 16 other locations across the city for Jewish Volunteer Connection's annual event.
NEWS
By Andrea F. Siegel, The Baltimore Sun | November 16, 2012
The owner of the life-sized stuffed goat that has served as the unofficial mascot for the Naval Academy Class of 1961 is offering a $500 reward for information that leads Annapolis police to identify a person in a photo and for information leading to the return of the stuffed billy goat. Dubbed Fearless, the billy goat has stood atop Ron Carlberg's SUV during tailgating before Navy games, and children ask to pet it. But the stuffed animal, bought several years ago by Carlberg's wife, vanished from the back of the couple's car during an Oct. 20 Navy-Indiana game.
NEWS
By Andrea F. Siegel, The Baltimore Sun | October 24, 2012
A life-sized stuffed Naval Academy mascot who's stood atop its owner's vehicles before many a football game, was stolen from a car parked at the Navy-Marine Corps Memorial Stadium in Annapolis during Saturday's Navy-Indiana matchup. "It's almost like losing a pet," said owner Ronald Carlberg, Naval Academy Class of 1961 and a retired Air Force colonel. Carlberg, 73, recalled that his wife and daughter bought the white goat - dubbed 'Fearless' - several years ago, when it was part of a department store sweater sale display.
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | March 12, 2012
The bracket-style stuffed burger competition at the Greene Turtle is climaxing. The restaurant introduced the four stuffed burgers on Jan. 2 but the bracket competition is just under way. It all ends on March 26. The winning burger will be added to the permanent Greene Turtle menu. You can vote here . The competing burgers are: The Spicy Jack - stuffed with jalapenos, pepper-jack & cheddar cheeses.  Topped with fresh sliced avocado, corn salsa, and a cilantro ranch dressing.
NEWS
By Jonathan Pitts, The Baltimore Sun | December 30, 2011
New York City has its descending ball. Miami Beach has its giant orange. And Princess Anne has its stuffed muskrat. At midnight Saturday, the town of 2,400 people in Somerset County will become the latest in a line of Maryland communities — and scores of towns across the country — to embrace a growing tradition: dropping a locally significant if less than elegant object from a great height as a way of welcoming the new year. "The muskrat is a part of our heritage, and we wanted to drop something relevant to us," said Ben Adler, director of the Princess Anne Main Street Partnership, one of the brains behind the plan.
EXPLORE
By Rebecca Oppenheimer | November 23, 2011
Festive, idealized Thanksgiving images are all too familiar. But we can't all live up to those images. If holiday hysteria has left you more frazzled than grateful, curl up with one of these unconventional takes on family and togetherness. "The Barbarian Nurseries" by Hector Tobar Farrar, Straus and Giroux, $27 Scott and Maureen run a flawless household. But their charmed life rests largely on the shoulders of the couple's three Mexican employees: Pepe, the gardener; Guadalupe, the nanny; and Araceli, the maid.
NEWS
By Annette Gooch and Annette Gooch,Universal Press Syndicate | September 26, 1999
Roast chicken with savory stuffing is a favorite of nearly everybody but the cook, who has to juggle the roasting time and temperature so that the stuffing is sufficiently cooked but the tender breast meat isn't overdone and dry.A simpler (and safer) solution is to bake the stuffing separately, in a covered dish, but this method doesn't suffuse the meat with the flavor of the stuffing. Here's an alternative that provides the benefits of stuffed poultry without the disadvantages. It can be used with a whole bird or with turkey or chicken breasts: Insert the stuffing just under the skin rather than in the center of the bird.
NEWS
By Betty Rosbottom and Betty Rosbottom,Los Angeles Times Syndicate | March 21, 1999
As a youngster growing up in the South, I remember that when my mother entertained, beef roasts and steaks, fried chicken, baked hams and smothered pork chops were the mainstays of her menus. Rarely did she serve fish as an entree.It wasn't because she didn't like seafood -- she loved to order it when we ate out -- but rather that she was uneasy about how to prepare it. She considered fish delicate and was anxious about overcooking it. For years, after I left home and had my own kitchen, I shied away from Neptune's pleasures when having company for dinner, but today fish is a staple of my repertoire and of my cooking classes as well.
EXPLORE
November 16, 2011
This year, 18 of us will get together for Thanksgiving. We all have food assignments. Mine has always been the turkey, the stuffing and the gravy. And since Thanksgiving is filled with tradition, we have always, always eaten a Butterball turkey. Not only do we slice up the big bird on Thursday, but the leftovers come out of the refrigerator on Friday and we have Thanksgiving dinner for lunch. So basically, I'm cooking turkey for 36. A few years ago, I ran all over North County looking for a large turkey.
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | November 10, 2011
Movies and crepes go together. The original Sofi's Crepes is still running next to The Charles, now a new Sofi's has opened directly across from The Senator. The new address is 5911 York Road, and the phone number is 410-727-5737. Tentative hours at the new location are Sunday through Thursday, 11 a.m.-7 p.m. and Friday and Saturday, 11 a.m.-9 p.m. The Belvedere Square location is planning a Nov. 18 grand opening featuring live music and celebrity crepe-makers. Sofi's is donating 50 percent of its profits from the opening to Our Daily Bread for Thanksgiving dinners.  Across the street from Sofi's, on the same side of the block as the Senator, Jerry's Belvedere Tavern is going to town on Girl Scout Cookies.
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