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By Ellen Hawks and Ellen Hawks,SUN STAFF | September 26, 2001
Don Garth of Timonium was seeking a recipe for Spanish meatballs with tomato juice. His answer has come from Elladean Brigham of Elkridge, who wrote: "I am a native Texan and I have a recipe for meatballs cooked in tomato juice from a cookbook I often used in Texas when my children were small. "This recipe was submitted by a Mrs. Taylor Carter from Oklahoma City, Okla., to the My Fair Lady cookbook sold by a Christian school in Fort Worth, Texas, in about 1964. "When I made this for my family of six, I would cook 1 pound of thin spaghetti to add. I hope Mr. Garth enjoys it as much as my family did."
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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.
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NEWS
By Jill Wendholt Silva and Jill Wendholt Silva,McClatchy-Tribune | January 3, 2007
Think of meatloaf as an edible time capsule. A simple mixture of ground meat and seasonings bound with eggs and bread crumbs, meatloaf has the ability to transport taste buds to another time and place. To Mom's kitchen, where fat slabs are doused with ketchup. To the all-night diner, where it stars on the weekly blue-plate special. To the froufrou restaurant, where well-heeled diners clamor for a glamorous truffled version of what was once considered working-class fare. Meatloaf changes with the times because its list of ingredients is highly elastic: The cook can easily stretch the meat with filler or embellish it with exotic ingredients.
NEWS
By John E. McIntyre and The Baltimore Sun | August 1, 2012
I gather that there is some brouhaha today about a fast-food chain that serves mediocre fried chicken. (The One True Fried Chicken was made in an iron skillet by my mother and grandmother, and anything else is a pale and shoddy imitation.) Really, if you are going to eat fast food, Cincinnati chili is a far more satisfactory dish. Unfortunately, Skyline has no outlets in Baltimore, but I have a recipe for one variant of Cincinnati chili from the late Bob Johnson, my first news editor at The Cincinnati Enquirer , and I am willing to impart the secret to you. But first, a caution.
NEWS
November 15, 2006
One-Skillet Italian Meal Serves 6 1 pound ground round 1 onion, chopped 2 cloves garlic, minced 1 tablespoon olive oil 1 cup sliced fresh mushrooms 1/2 cup chopped green pepper 1 zucchini, cut into 1/2 -inch cubes 4 ounces dry vermicelli, broken into 2-inch pieces 3 teaspoons dried Italian seasoning 1/2 teaspoon salt 1/4 teaspoon pepper 1 (14.5-ounce) can no-salt-added whole tomatoes 2 1/2 cups sodium-reduced tomato juice 1 cup fresh spinach leaves, coarsely chopped 1/4 cup grated parmesan cheese Spray a large (12-inch)
NEWS
By Jill Wendholt Silva and Jill Wendholt Silva,McClatchy-Tribune | November 15, 2006
The idea of a skillet supper is hardly revolutionary. A staple in many American kitchens since General Mills introduced Hamburger Helper in the 1970s, the classic casserole was a precursor to today's popular and convenient "meal kits." The problem with a meal in a box? From a health standpoint, the veggies are dehydrated specks and the seasoning mixes tend to be high in sodium. This One-Skillet Italian Meal takes a worthy concept and freshens it up: Add sliced mushrooms, green pepper (buy chopped in the freezer case)
NEWS
By ROB KASPER | August 12, 2009
Matt Birk is the new center for the Baltimore Ravens. He is a big man - 6 foot-4 and 309 pounds - working in a beefy world, so it is not surprising that a large, ground sirloin burger sandwiched between two slices of thick bacon is one of his favorite foods. "I like almost anything with bacon on it," Birk told me. The recipe for this "two-fisted burger," so called because it takes two hands to grasp it, bears Birk's endorsement in the new "Morton's The Cookbook," published by the Morton's restaurant group.
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By Jimmy Schmidt and Jimmy Schmidt,Contributing Writer | December 27, 1992
Although caviar and smoked salmon have a strong following, I think the most popular holiday food may be icy jumbo shrimp.Shrimp are graded by the number of pieces in a pound, and packed accordingly. Shrimp marked "U-10" means there are fewer than 10 shrimp per pound, while those marked "26-30" have more and smaller shrimp per pound.Store shrimp on a cake rack in a pan. Place plastic wrap over the shrimp, then cover with flaked ice. Drain occasionally and refill with ice as necessary.Even if you're not serving them for several days, cook them in the shell and refrigerate in an airtight container, peeling just before serving.
FEATURES
By Mary Carroll and Mary Carroll,Los Angeles Times Syndicate | October 6, 1993
Creating low-fat recipes that tasted rich and satisfying was the challenge I took on when hired as a chef for a heart-disease-research study in the 1980s. Here's one of my first assignments: Could I make an Italian pasta sauce that would satisfy a Sicilian grandmother, have it ready in 30 minutes, and use no olive oil?After five inedible tomato sauces even the dog wouldn't eat, I hit upon the secret: Substitute a small amount of simmering sherry, wine or broth for the oil.The sweetest substitute for oil in a saute is dry cocktail sherry or fruit juice.
FEATURES
By Sherrie Clinton and Sherrie Clinton,Evening Sun Staff | September 18, 1991
Forget the beer and nachos for this television show and instead dust off the fine china. The 25th Anniversary Gala at the Metropolitan Opera will be broadcast nationally via pay-per-view cable television Monday evening. Check your cable network for channel and price information.For culinary inspiration we turned to the "The Metropolitan Opera Cookbook" edited by Jules Bond. The cookbook is full of recipes contributed by opera greats such as Luciano Pavarotti's pasta and tuna recipe and Leontyne Price's shrimp gumbo recipe.
NEWS
By ROB KASPER | August 12, 2009
Matt Birk is the new center for the Baltimore Ravens. He is a big man - 6 foot-4 and 309 pounds - working in a beefy world, so it is not surprising that a large, ground sirloin burger sandwiched between two slices of thick bacon is one of his favorite foods. "I like almost anything with bacon on it," Birk told me. The recipe for this "two-fisted burger," so called because it takes two hands to grasp it, bears Birk's endorsement in the new "Morton's The Cookbook," published by the Morton's restaurant group.
NEWS
By Jill Wendholt Silva and Jill Wendholt Silva,McClatchy-Tribune | January 3, 2007
Think of meatloaf as an edible time capsule. A simple mixture of ground meat and seasonings bound with eggs and bread crumbs, meatloaf has the ability to transport taste buds to another time and place. To Mom's kitchen, where fat slabs are doused with ketchup. To the all-night diner, where it stars on the weekly blue-plate special. To the froufrou restaurant, where well-heeled diners clamor for a glamorous truffled version of what was once considered working-class fare. Meatloaf changes with the times because its list of ingredients is highly elastic: The cook can easily stretch the meat with filler or embellish it with exotic ingredients.
NEWS
November 15, 2006
One-Skillet Italian Meal Serves 6 1 pound ground round 1 onion, chopped 2 cloves garlic, minced 1 tablespoon olive oil 1 cup sliced fresh mushrooms 1/2 cup chopped green pepper 1 zucchini, cut into 1/2 -inch cubes 4 ounces dry vermicelli, broken into 2-inch pieces 3 teaspoons dried Italian seasoning 1/2 teaspoon salt 1/4 teaspoon pepper 1 (14.5-ounce) can no-salt-added whole tomatoes 2 1/2 cups sodium-reduced tomato juice 1 cup fresh spinach leaves, coarsely chopped 1/4 cup grated parmesan cheese Spray a large (12-inch)
NEWS
By Jill Wendholt Silva and Jill Wendholt Silva,McClatchy-Tribune | November 15, 2006
The idea of a skillet supper is hardly revolutionary. A staple in many American kitchens since General Mills introduced Hamburger Helper in the 1970s, the classic casserole was a precursor to today's popular and convenient "meal kits." The problem with a meal in a box? From a health standpoint, the veggies are dehydrated specks and the seasoning mixes tend to be high in sodium. This One-Skillet Italian Meal takes a worthy concept and freshens it up: Add sliced mushrooms, green pepper (buy chopped in the freezer case)
NEWS
By ROB KASPER | August 10, 2005
WHEN TYPICAL August weather makes us miserable, our tomato plants are loving life. A steamy 80-degree night, like the ones we have suffered through lately, is a tomato plant's equivalent of an afternoon delight. Thriving in the heat, tomatoes have been ripening in waves, coming in like a thundershower. As soon as you finish polishing off one bucketful of garden-grown tomatoes, it is time to go out in the garden and harvest the next. A mitigating factor in my tomato-harvesting routine is that this year I planted many heirloom tomato plants.
FEATURES
By Ellen Hawks and Ellen Hawks,SUN STAFF | September 26, 2001
Don Garth of Timonium was seeking a recipe for Spanish meatballs with tomato juice. His answer has come from Elladean Brigham of Elkridge, who wrote: "I am a native Texan and I have a recipe for meatballs cooked in tomato juice from a cookbook I often used in Texas when my children were small. "This recipe was submitted by a Mrs. Taylor Carter from Oklahoma City, Okla., to the My Fair Lady cookbook sold by a Christian school in Fort Worth, Texas, in about 1964. "When I made this for my family of six, I would cook 1 pound of thin spaghetti to add. I hope Mr. Garth enjoys it as much as my family did."
NEWS
By John E. McIntyre and The Baltimore Sun | August 1, 2012
I gather that there is some brouhaha today about a fast-food chain that serves mediocre fried chicken. (The One True Fried Chicken was made in an iron skillet by my mother and grandmother, and anything else is a pale and shoddy imitation.) Really, if you are going to eat fast food, Cincinnati chili is a far more satisfactory dish. Unfortunately, Skyline has no outlets in Baltimore, but I have a recipe for one variant of Cincinnati chili from the late Bob Johnson, my first news editor at The Cincinnati Enquirer , and I am willing to impart the secret to you. But first, a caution.
FEATURES
By Ellen Hawks and Ellen Hawks,SUN STAFF | December 10, 1997
A spaghetti sauce made with tomato juice and a sweet and sour red cabbage are the orders of the day.Louis Evans of Baltimore requested the spaghetti-sauce recipe. "I remember it at an elementary school dinner, and it was delicious," he writes. Beverly Clark of Weedsport, N.Y., supplied the recipe.Rachelann Plucker of Sioux Falls, S.D., requested a recipe for sweet and sour cabbage. The recipe chosen was from Lynn Stiegler of Beaverbrook. Other responses came from Betsy Hedeman of Relay, Eloise DeLong of Baltimore and Pam Sievertsen of Walla Walla, Wash.
FEATURES
By Ellen Hawks and Ellen Hawks,SUN STAFF | December 10, 1997
A spaghetti sauce made with tomato juice and a sweet and sour red cabbage are the orders of the day.Louis Evans of Baltimore requested the spaghetti-sauce recipe. "I remember it at an elementary school dinner, and it was delicious," he writes. Beverly Clark of Weedsport, N.Y., supplied the recipe.Rachelann Plucker of Sioux Falls, S.D., requested a recipe for sweet and sour cabbage. The recipe chosen was from Lynn Stiegler of Beaverbrook. Other responses came from Betsy Hedeman of Relay, Eloise DeLong of Baltimore and Pam Sievertsen of Walla Walla, Wash.
FEATURES
By Rob Kasper | May 14, 1997
LONG AGO, I learned you can't fight tradition. Even though the Black-Eyed Susan is a cocktail that should be tossed down the drain, not down your gullet, some people will still want to drink it during Preakness Week. Or they think they will.They will try one Black-Eyed Susan out of some sense of regional pride. The Kentucky Derby has the mint julep as its official concoction. The Preakness, run this Saturday at Baltimore's Pimlico Race Course, has the Black-Eyed Susan. New York's Belmont run next month has the White Carnation.
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