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NEWS
Scott Anderson | Culinary Passion | November 11, 2011
This soup is a classic favorite not only in British pubs but also during the winter months across the United States. I like to incorporate some aged Wisconsin cheddar, preferably something at least eight years or more in age blended with Dunbarton Blue or a more aged creamy blue cheese. If your store does not carry cheddar listing its age on the label, look for a sharp or aged label and ask to taste if possible. Stay away from overproduced, commercial-grade prepackaged plastic wrapped cheese food or creamy cheese food spread.
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NEWS
Chad Smith | February 3, 2012
If you have a goal of weight loss, you have to know some basic math. One pound of fat equates to about 3,500 calories, and to lose that 1 pound of fat, you've got to burn more calories than you consume. A common mistake is to try to starve off the weight, or overwork the body trying to burn it all off. But your success will come through a combination of the two methods. I've found that if you can create an energy deficit of around 500 calories a day, you can burn the 3,500 calories needed to lose a pound a week, and reach your goals steadily over time.
NEWS
November 11, 2009
Who doesn't love the smell of onions cooking? Onions can be used in many different ways. This is a wonderful side dish for many entrees - poultry, pork, beef, even white, mild fish. My family has enjoyed it for decades as a holiday and special occasion side dish. The layers of sliced onions are baked in a white sauce flavored with cheddar cheese and topped with crunchy breadcrumbs. No one in my family knows where this recipe originated; my mother, Betty Jane Snyder, started making it more than 40 years ago. There's also a funny family story that goes with this dish.
NEWS
By TIFFANY ARNOLD | June 14, 2009
The secret to Dorothy Martin's fluffy cinnamon rolls lies in a doughnut. Instead of making the cinnamon roll dough from scratch, Martin, 69, of Hagerstown, subs in doughnut mix she gets at Martin's Farm Market just north of Hagerstown, near Maugans Avenue. "I decided one day I was going to try something different," said Martin. "So I tried rolling them out instead of putting them into doughnuts. I spread them with butter, put my sugar and cinnamon on and it worked out. " The result is a fluffy but filling batch of cinnamon rolls that taste like they came from the baker's and not your home kitchen.
NEWS
by ANDREA ROWLAND | October 13, 2003
andrear@herald-mail.com A well-balanced diet benefits everyone - but eating in moderation from all five food groups is especially important for individuals with special dietary needs, nutrition experts say. Whether you're trying to lose weight or watching what you eat because of health conditions such as high cholesterol and osteoporosis, your body will benefit from a diet rich in the fiber and nutrients found in certain meats, vegetables,...
NEWS
October 15, 2007
Oct. 17 - Oct. 23 The Washington County Commission on Aging offers noon lunches to anyone 60 years and older at seven locations - Hancock, Smithsburg, Keedysville, Williamsport and three in Hagerstown. A two-day reservation notice is required and a donation is asked per meal. For information, call 301-790-0275. Weekly Menu Wednesday - Turkey and cheese wrap, thick vegetable soup, nutless waldorf salad, mandarin oranges and milk. Thursday - Tony's pepperoni pizza, green beans, watermelon Italian ice, large banana and milk.
NEWS
By LYNNE ROSSETTO KASPER / Scripps Howard News Service | June 26, 2009
Dear Lynne: I'm thinking about learning to cook Indian food and have been browsing recipes. It seems that a lot of recipes call for "ghee" instead of cooking oil. Can I use oil in its place? -- Angela from Stillwater Dear Angela: You can substitute vegetable oil in most recipes calling for ghee. Use an oil with a high smoke point, like canola or peanut. That said, I think you should take a leap and try making your own ghee. It has a nutty, meaty flavor that adds a lot to a dish.
NEWS
By CHRIS CARTER | June 6, 2008
GREENCASTLE, PA. -- Homecoming. The senior prom. A state basketball championship game. Those events paled in comparison to the eighth-grade butter incident for some of the members of the Greencastle-Antrim High School class of 2008. "Definitely a good memory," Sarah Louzon said. The prank involved students strategically placing butter packets on the floor as they left the cafeteria, causing a mass slip and slide throughout the hallways. That was one of the episodes the class of 2008 remembered Friday night as 211 graduates received their diplomas under abundant sunshine at Kaley Field.
NEWS
by DAVE McMILLION | August 14, 2006
SHEPHERDSTOWN, W.Va. - Ora and Lynn Tusing's life provides a stark contrast to today's high-tech, fast-paced world. The sisters lived on a mountain in a remote part of West Virginia's Hardy County and they rarely left there, according to their niece, Kathy Sholl. The women were expert weavers, and they saved pieces of discarded clothing and other material to make intricate coverlets and hooked rugs. The sisters were independent and deeply religious. They grew their own food and, after the day's chores, the sisters typically retired to their upstairs sleeping quarters with their glasses of spring water after some time spent reading the Bible.
NEWS
By JULIE E. GREENE | October 10, 2007
Potato candy is sugary sweet for a good reason: It contains a lot of sugar - confectioners' sugar. There are potatoes in there, and they're the real deal. In other words, instant potatoes have no place in potato candy, Alsetta Broadway said. And she ought to know. Broadway has been making potato candy for 13 years, selling it at Hagerstown's City Farmers Market on West Church Street. She uses an old Pennsylvania Dutch recipe that has been handed down via word of mouth.
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