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NEWS
February 24, 1999
To show students that doing well can bring them recognition, the Citizens Advisory Committee of Quarterfield Elementary School has asked The Sun to help publicize its Student of the Week. Winners of the honor must write about themselves.Hi. My name is Puja Inamdar and I'm 10 years old. I'm in fifth grade in Quarterfield Elementary School. I was born in Pennsylvania. My favorite sports are baseball and tennis. My future plan is to be a science teacher when I grow up. What I like to do when I'm bored is to read mystery books and draw.
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ENTERTAINMENT
Richard Gorelick and The Baltimore Sun | August 6, 2014
The root beer float is celebrated every Aug. 6 with its own special food holiday - National Root Beer Float Day. Basically a combination of root beer and vanilla ice cream, the effervescent soda-fountain treat is known in some regions as the black cow. We could go for one right now.  Johnny's   in Roland Park is offering complimentary floats from its menu from 3 p.m. to 4:30 p.m. on Wednesday with a $10 purchase. A&W Restaurants nationwide are giving away free root beer floats from 2 p.m. until closing on Wednesday.
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NEWS
By Betty Rosbottom and Betty Rosbottom,Tribune Media Services | July 18, 2004
I love birthday celebrations, so when I realized that one of my talented culinary assistants was turning 49 (and worried about approaching the big Five-0), I suggested to another of her friends that we plan a surprise summer luncheon in her honor at my house. Because her birthday fell during the week when most of us were working, we knew we needed to create a menu that was short and sweet. We began with a chilled soup, which we followed with a substantial salad of mixed greens garnished with asparagus, hard-cooked eggs and sauteed prosciutto slices, all tossed in a mustard vinaigrette.
NEWS
By Julie Rothman and Julie Rothman,Special to The Baltimore Sun | November 11, 2009
Joan Kerns from Salisbury, N.C., was looking for recipes for cakes made without eggs. She has a granddaughter who is highly allergic to eggs, both the yolks and the whites, and she wanted to be able to make a cake she could safely eat. Beatrice Odom from St. Pauls, N.C., says that she has two great-grandchildren who are also allergic to eggs and that she found a very good recipe for a "no egg cake" a few years ago in a magazine. This simple one-bowl cake is extremely moist and rich, and the delicious chocolate cream cheese frosting gives the cake a lovely finish.
NEWS
By Audrey Haar and Audrey Haar,Staff Writer | September 19, 1993
MARIO'SWhere: 2204 Philadelphia Ave., Ocean City, (410) 289-9445Hours: Dinner served 5 p.m. to 10 p.m. dailyCredit cards: Major credit cards accepted.Mario's is an Italian oasis in the Ocean City sea of seafood restaurants. After a summer of crab and fish, I was ready to see some pasta on my plate.Well, almost.I didn't want to go into immediate seafood withdrawal, so I decided to give the crab soup ($3.95) a try. It turned out to be a nice melange of shredded crab meat and mixed vegetables, and the kitchen wasn't heavy-handed with Old Bay seasoning.
FEATURES
By Betty Rosbottom and Betty Rosbottom,Tribune Media Services | December 2, 2006
A few weeks ago, my husband came home with a prized dinner invitation. One of his colleagues, a physics professor from India, had asked us over for a home-cooked Indian meal. Because I adore Indian food but rarely cook it, I was beside myself with excitement. When we RSVP'd, I asked if there was anything I might do to help. The host hesitated, then proposed I bring dessert, explaining that although he enjoyed cooking his country's celebrated entrees, he was not "a dessert person." A sweets aficionado, I enthusiastically volunteered to bring a confection to end our meal.
NEWS
By Betty Rosbottom and By Betty Rosbottom,Special to the Sun | May 4, 2003
Mother's Day for most is a celebration that involves food. Young children often help their fathers prepare breakfast or lunch for their mothers this Sunday, while grown-ups might invite an honored parent for dinner. When our son Michael was growing up, he and his dad would sneak down to our kitchen and make all sorts of clanging noises as they pulled open drawers and searched through cupboards before proudly arriving with a tray of pancakes, juice and coffee for me to enjoy in bed. This year, I have even more reason to look forward to Mother's Day because a few months ago, Mike and his wife welcomed a baby girl.
NEWS
By Sara Engram and Sara Engram,SPECIAL TO THE SUN | April 10, 2002
If your kids don't know what a real malted milkshake tastes like or if you just need a rush of nostalgia, hurry yourselves to Hampden and check out Hometown Girl's newly installed old-fashioned soda fountain. Owners Chris Swift and Mary Pat Andrea have built a thriving business catering to hometown whims, first with their store Celebrate Baltimore at Harborplace and then at Hometown Girl, an eclectic store on 36th Street. Now they are following in the footsteps of Andrea's grandparents, offering a place to gather for ice-cream sodas, malted milkshakes, Italian sodas and even hot-fudge sundaes.
NEWS
By Betty Rosbottom and Betty Rosbottom,Los Angeles Times Syndicate | November 21, 1999
Cranberries are certainly one of those quintessential items that every Thanksgiving cook includes when preparing the feast for this national holiday. I, for example, wouldn't dream of setting a turkey on the buffet without a garnish of cranberry relish or chutney nearby. And, even though these crimson-hued morsels are used most often in condiments, cranberries are quite versatile and can easily be incorporated into other parts of a Thanksgiving celebration, especially desserts.This year I've been working on a Cranberry-Orange Torte to serve along with the traditional confections.
NEWS
By Betty Rosbottom and Betty Rosbottom,Los Angeles Times Syndicate | August 5, 2001
A few nights ago, we invited several people for a cold buffet supper before we all went to see a stand-up comic's act. Everyone arrived promptly at 6, and we gathered in the living room to have a few nibbles. Along with glasses of chilled wine, I served small cups of an icy-cold cucumber soup as an appetizer. Our guests loved this unexpected opener and quickly consumed their minuscule portions. Next, I led our friends to the dining room table, where plates laden with mixed greens and thinly sliced scallops napped with a light Sherry vinaigrette were ready for tasting.
FEATURES
By Betty Rosbottom and Betty Rosbottom,Tribune Media Services | December 2, 2006
A few weeks ago, my husband came home with a prized dinner invitation. One of his colleagues, a physics professor from India, had asked us over for a home-cooked Indian meal. Because I adore Indian food but rarely cook it, I was beside myself with excitement. When we RSVP'd, I asked if there was anything I might do to help. The host hesitated, then proposed I bring dessert, explaining that although he enjoyed cooking his country's celebrated entrees, he was not "a dessert person." A sweets aficionado, I enthusiastically volunteered to bring a confection to end our meal.
FEATURES
By Betty Rosbottom and Betty Rosbottom,Tribune Media Services | September 23, 2006
I need a quick dessert for a small supper party, and I know exactly what to serve. I'm planning to make an "Ice Cream Scrunch." The idea for this dessert came to me from chef Bill Gideon of Gideon's Restaurant in North Adams, Mass. I met Bill a few weeks ago when he taped a segment for a local Public Broadcasting Service series I host called On The Menu. I've been amazed at the creativity and originality of the chefs we've interviewed. When Bill arrived for his segment, he announced, "This menu is so easy that it will take home cooks no time at all to make."
FEATURES
By BETTY ROSBOTTOM and BETTY ROSBOTTOM,TRIBUNE MEDIA SERVICES | November 12, 2005
One of our good friends, a busy journalist and college professor, entertains more often than anyone I know and does so effortlessly and with much pleasure. Her success, I've discovered, is due to several factors. First, she plans simple menus, many of which include quickly grilled or sauteed meats accompanied by roasted seasonal vegetables. And even though she loves to cook, she has no reservations about supplementing her homemade fare with an appetizer from a neighborhood deli or a dessert from a local bakery.
NEWS
By Betty Rosbottom and Betty Rosbottom,Tribune Media Services | July 18, 2004
I love birthday celebrations, so when I realized that one of my talented culinary assistants was turning 49 (and worried about approaching the big Five-0), I suggested to another of her friends that we plan a surprise summer luncheon in her honor at my house. Because her birthday fell during the week when most of us were working, we knew we needed to create a menu that was short and sweet. We began with a chilled soup, which we followed with a substantial salad of mixed greens garnished with asparagus, hard-cooked eggs and sauteed prosciutto slices, all tossed in a mustard vinaigrette.
NEWS
By Betty Rosbottom and By Betty Rosbottom,Special to the Sun | May 4, 2003
Mother's Day for most is a celebration that involves food. Young children often help their fathers prepare breakfast or lunch for their mothers this Sunday, while grown-ups might invite an honored parent for dinner. When our son Michael was growing up, he and his dad would sneak down to our kitchen and make all sorts of clanging noises as they pulled open drawers and searched through cupboards before proudly arriving with a tray of pancakes, juice and coffee for me to enjoy in bed. This year, I have even more reason to look forward to Mother's Day because a few months ago, Mike and his wife welcomed a baby girl.
NEWS
By Betty Rosbottom and Betty Rosbottom,Special to the Sun | March 23, 2003
When neighbors called with an invitation to a potluck supper, I asked what I might bring. The hostess replied that no one had volunteered to make dessert. Delighted to have been assigned my favorite course, I hung up the phone and began thinking of a sweet confection to take to the party. An apricot tart with a flaky golden crust and a custard filling flashed into my mind. My inspiration came from an Alsatian apple tart I had recently made. Its filling -- a rich mixture of eggs, sugar, cream, milk and sliced apples -- was delicious, but I thought the tart would be even better made with colorful, dried apricots.
FEATURES
By Annette Gooch and Annette Gooch,UNIVERSAL PRESS SYNDICATE | December 6, 2000
Beef or venison, suet, citron, cider: These unlikely ingredients are the stuff of which traditional mincemeat - rich, dark and spicy-sweet - is made. For many families, mince pies are a must-have for the holidays, only these days the mincemeat may be store-bought and meatless. The make-ahead recipe below offers a contemporary version of mince pie for friends and family to enjoy. Anyone who loves mince pie a la mode will appreciate this creation. Mincemeat Ice Cream Pie Serves 8 to 10 1 quart French Vanilla Ice Cream, slightly softened (recipe below)
ENTERTAINMENT
Richard Gorelick and The Baltimore Sun | August 6, 2014
The root beer float is celebrated every Aug. 6 with its own special food holiday - National Root Beer Float Day. Basically a combination of root beer and vanilla ice cream, the effervescent soda-fountain treat is known in some regions as the black cow. We could go for one right now.  Johnny's   in Roland Park is offering complimentary floats from its menu from 3 p.m. to 4:30 p.m. on Wednesday with a $10 purchase. A&W Restaurants nationwide are giving away free root beer floats from 2 p.m. until closing on Wednesday.
NEWS
By Sara Engram and Sara Engram,SPECIAL TO THE SUN | April 10, 2002
If your kids don't know what a real malted milkshake tastes like or if you just need a rush of nostalgia, hurry yourselves to Hampden and check out Hometown Girl's newly installed old-fashioned soda fountain. Owners Chris Swift and Mary Pat Andrea have built a thriving business catering to hometown whims, first with their store Celebrate Baltimore at Harborplace and then at Hometown Girl, an eclectic store on 36th Street. Now they are following in the footsteps of Andrea's grandparents, offering a place to gather for ice-cream sodas, malted milkshakes, Italian sodas and even hot-fudge sundaes.
NEWS
By Betty Rosbottom and Betty Rosbottom,Los Angeles Times Syndicate | August 5, 2001
A few nights ago, we invited several people for a cold buffet supper before we all went to see a stand-up comic's act. Everyone arrived promptly at 6, and we gathered in the living room to have a few nibbles. Along with glasses of chilled wine, I served small cups of an icy-cold cucumber soup as an appetizer. Our guests loved this unexpected opener and quickly consumed their minuscule portions. Next, I led our friends to the dining room table, where plates laden with mixed greens and thinly sliced scallops napped with a light Sherry vinaigrette were ready for tasting.
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