In the Kitchen celebration

Favorite recipes from biweekly showcase in The Herald-Mail

Favorite recipes from biweekly showcase in The Herald-Mail

March 25, 2007

Editor's note: The Herald-Mail runs a feature called In The Kitchen. Local folks who love to cook are featured. The column includes a Q&A section, along with a favorite recipe from the person.

If you would like to be featured in this column, or to nominate someone you know who's a great cook, contact Tiffany Arnold at 301-733-5131, ext. 2342, or

Following are some In the Kitchen recipes that have been featured during the years.

Hot Pizza Dip

2 8-ounce packages cream cheese, softened
1/4 teaspoon garlic powder
1 1/2 cups mozzarella cheese, shredded
1/2 cup Parmesan cheese
2 cans or jars of pizza sauce (approximately 2 1/2 to 3 cups)
Green onions for garnish

Preheat oven to 350 degrees.

Spread softened cream cheese into baking dish. Sprinkle garlic powder over cream cheese.

Layer 1 cup mozzarella cheese and 1/4 cup Parmesan cheese. Pour 2 cans or jars of pizza sauce over cheeses. Sprinkle remaining mozzarella and Parmesan cheese on top. Garnish with green onion. Bake for 30 minutes at 350 degrees.


- Recipe courtesy of Christy Rowles of Hagerstown

Seafood Lasagna

1 teaspoon minced garlic
2 tablespoons olive oil
1/2 pound sea scallops, quartered
1/2 pound medium-size shrimp, peeled and cut into two or three pieces (reserve the shells)
1/3 cup white cooking wine
1 pound lasagna noodles (do not precook)
1-pound can pasteurized crab claw meat
1 pound mascarpone cheese
3 to 4 cups shredded fontina cheese (Malott recommends freezing the cheese about a half-hour before shredding)

For white sauce:

4 cups half-and-half
8 tablespoons butter
8 tablespoons flour
1/8 teaspoon salt
1/8 teaspoon Old Bay Seasoning
Dash white pepper
Dash of onion powder
Dash of nutmeg (optional)

Preheat oven to 400 degrees.

In a large skillet over medium heat, saut garlic in olive oil for two to three minutes. Add scallops and peeled shrimp, and saut until cooked. Then add the wine and poach for three minutes. Drain and set aside.

To make the white sauce, place 4 cups of half-and-half in a 4- or 6-quart heavy saucepan on low heat and add the reserved shrimp shells. Heat and stir, but do not boil. Remove from heat, strain and cool.

In the same saucepan, melt the butter over low heat. Add the flour and stir until smooth. Cook one minute stirring constantly. Gradually add the cooled half-and-half, the Old Bay Seasoning and a pinch of onion powder and the nutmeg, if desired. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in the salt and white pepper.

Cover the bottom of a 9-by-13-inch baking dish with 1/2 cup of white sauce. Add a layer of uncooked lasagna noodles. Top with 1/3 of the crabmeat and 1/3 of the shrimp and scallop mixture. Dollop 1/3 of the mascarpone cheese on top of the seafood. Ladle 1/3 of the white sauce over the entire layer. Sprinkle with a 1/3 of the fontina cheese. Repeat two more times.

Bake at 400 degrees for about 45 to 50 minutes or until heated through and bubbling.

Allow lasagna to sit for 10 to 15 minutes before serving.

Serves 6 to 8.

- Recipe courtesy of Melinda Malott of Halfway

Sweet Dough

7 1/2 cups flour
1/2 cup sugar
2 teaspoons salt
2 packages rapid-rise yeast
1 stick margarine
2 cups hot milk (160 degrees) or 2/3 cup instant dry milk and 2 cups hot tap water
2 eggs

In a large mixer bowl beat on medium 2 cups flour, sugar, yeast, salt, margarine and milk for 2 minutes. Add 1 cup flour and 2 eggs. Beat 2 minutes on high. Add 3 1/2 cups flour and manually stir until no more flour can be seen. On countertop, spread 1/2 cup flour and dump dough onto countertop. Sprinkle about 1/2 cup flour over top of dough and knead until smooth and elastic. Spray bowl with shortening and dump dough back into bowl, cover with plastic and let rise 45 minutes to 1 hour. Punch down and let rise another half-hour. Make into rolls, cinnamon buns, bread or ham and cheese sandwiches.

- Sandy Martin of Clay Hill, Pa., adapted the Sweet Dough recipe from her mother's Betty Crocker Cookbook.

Ham and Cheese Sandwiches

One yield of sweet dough recipe (see above)
2 pounds chipped ham, divided into 16 equal parts
16 slices American cheese

Preheat oven to 375 degrees.

Divide dough into 16 equal parts. Roll each into a rectangle approximately 8 inches by 4 inches. On one half of each rectangle, place ham and slice of cheese. Fold over and pinch edges together. Let rise 1/2 hour. Bake at 375 degrees for 10 to 15 minutes. Makes 16 ham and cheese sandwiches.

- Recipe courtesy of Sandy Martin

Mediterranean Pasta Salad

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