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Beef

NEWS
May 19, 2004
Here are the correct answers for the ingredients contest: 1. Grey Poupon Dijon Mustard - water, vinegar, mustard seed, salt, white wine, fruit pectin, citric acid, tartaric acid, sugar, spice. 2. Classico Traditional Basil Pesto Sauce & Spread - basil, soybean oil, garlic, Romano cheese (cultured part skim milk, salt, enzymes, cellulose), olive oil, partially hydrogenated soybean oil, spice, salt, lactic acid, torula yeast, citric acid, pine nuts, natural flavors. 3. Near East Couscous Mix, Original Flavor - precooked medium grain semolina.
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NEWS
April 11, 2006
CHAMBERSBURG, Pa. - Edenville Community Ruritan will hold an all-you-can-eat beef and ham potpie supper from 4 to 7 p.m. Saturday, April 15, at Edenville Community Ruritan, Community Center Road. The cost is $6 for adults; $3 for ages 6 to 12. For information, call 1-717-369-2166.
NEWS
by Liz Boch | August 7, 2002
lizb@herald-mail.com Young Ag Expo participants raise beef cattle for a number of reasons, but the most important is the flavor of the meat, several steer handlers said Tuesday at the Washington County Ag Expo. "I like the way they look and taste," said Robert Bowman, 15, of Boonsboro. "My first year I was attached to my steer, but now I know what they're being raised for. You have to stay unattached. " Chris Thomas, 15, said taste depends on the breed of steer. Hereford and Angus breeds contain more fat while Charolais, Simmental and Limousin cattle produce lean beef.
NEWS
June 15, 2008
Joyce Ervin from the Marlowe (W.Va.) Ruritan Club stands between boxes of potato chips that were recently sent from the Falling Waters, W.Va., post office to U.S. troops at Camp Bucca, Iraq. Previous shipments of stuffed children's toys were acknowledged and will be distributed in an Iraqi community. The club is planning to ship powdered drinks and beef jerky to the troops in June.
NEWS
By JENNIFER FITCH | September 2, 2009
QUINCY, Pa. -- The Quincy Ox Roast started as a way to bring street lights to town, but 75 years later, the Labor Day weekend event has grown so large that it can do much more charitable work. Proceeds from this year's four-day event will benefit the 70 streetlights' utility bills, Scouts, youth sports teams and playing fields. The Quincy Ox Roast Association also makes donations to families in dire straits and other fundraisers. "We're very open to community needs," board member Molly Gossert said.
LIFESTYLE
Scott Anderson | Culinary Passion | February 4, 2011
Flank steak is a delicious cut of beef and is often stuffed or rolled, yet I'm here to tell you that it's an often misused piece of beef.   Unless properly treated, this delicious piece of beef can come out as tough as shoe leather or as crispy as overcooked bacon. The biggest tip is to marinate the flank steak overnight to tenderize and bring out its flavor. It cooks up quick over high heat on the grill but is equally delicious smoked long and slow. This recipe can be used in either case, but I'm going to showcase grilling to bring out the tenderness of this steak.
NEWS
May 12, 2004
Chile and Herb Salt Substitute Dave DeWitt, publisher of Fiery Foods & Barbecue Business magazine, suggests using this salt substitute on baked potatoes, pasta and vegetables - especially corn on the cob. 4 tablespoons dried parsley 4 tablespoons dried basil 2 teaspoons dried rosemary 1 tablespoon dried tarragon or pineapple sage 2 tablespoons dried thyme 1 tablespoon dried dill weed 2 tablespoons...
NEWS
By DANA BROWN | September 4, 2010
QUINCY, Pa. -- The long lines at the kitchen windows told the story. The slow-roasted, boneless beef served up Saturday at the 76th annual Quincy Ox Roast was worth the wait. "There's no question it's the food," said Bill Geesaman, director of the Community Ox Roast Association. More than 10,000 people are expected to attend the traditional Labor Day weekend event and consume close to 2,800 pounds of traditional ox roast fare, Geesaman said. Preparing the meat is an all-day effort that begins about 5 a.m. for Donald Gossert and his crew of volunteers, who cook the meat for about five hours in two large roasters on the ox roast grounds.
NEWS
By RICHARD F. BELISLE | richardb@herald-mail.com | May 13, 2011
Beef cattle graze in abundance in fields around Betsy Heath’s restaurant but they don’t end up on her customers’ plates. Heath and her husband, Damian, own Lot 12 Public House, an upscale eatery at 117 Warren St. in Berkeley Springs, W.Va.   The Heaths were among 15 area small farmers, restaurant owners, grocers and government officials that U.S. Sen. Jay Rockefeller, D-W.Va., convened Friday for a roundtable discussion on how to connect growers with consumers looking to buy locally-produced food.
NEWS
March 17, 2005
The Kauffman Ruritan Club will sponsor a Potpie Supper on Saturday, April 2, from 4 to 7 p.m. at the Kauffman Community Center, 7289 Ruritan Drive, Chambersburg, Pa. The menu will feature both beef and ham potpie, pepper slaw, applesauce and dessert. The charge for adults is $6.25; the cost for children 6 to 12 is $3.25. For directions, call Cindy Custer at 1-717-375-2143 or Connie Widder at 1-717-375-4164 or e-mail custercin@comcast.net.
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