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LIFESTYLE
July 3, 2012
Heather Carter lives in Cascade. She is a member of One Mountain Foundation, a nonprofit organization whose purpose is to promote educational programs, historical preservation, community improvements, cultural activities and projects that benefit the greater Cascade-Blue Ridge Summit, Pa., area. Carter was born in Hagerstown, but grew up on or near U.S. Navy bases across the country. Her family came back to Hagerstown for holidays to visit relatives. She said she remembered her aunts' cooking - cold pickles, molded salads and shrimp casseroles.
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NEWS
Scott Anderson | Culinary Passion | May 23, 2012
When looking through the pantry and cupboards, I came across a few ingredients that can create the most deliciously moist sweet bread. The key was to use the carrots' natural sweetness accompanied by a little bit of pancake syrup, and then cook them down until they are nice and tender. A key point here is that many call the small carrots, baby carrots, when in fact they are normal-sized carrots simply shaved down on a vegetable lathe. Try experimenting with maple syrup or honey in place of pancake syrup, or completely eliminating the syrup all together and increase the sugar up to 2 1/2 cups, or even 3 cups if you want a really sweet bread.
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 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.
LIFESTYLE
By MARIE GILBERT | marieg@herald-mail.com | November 18, 2011
Stuffing on Thanksgiving Day won't kill you. Neither will the turkey, mashed potatoes, yams, cranberry sauce, biscuits, corn, green bean casserole, gravy, butter and pumpkin pie - with a dollop of whipped cream. In fact, some might argue that it's a human need to binge from time to time. But too much of a good thing - like holiday meals - can add a few extra pounds to the scale and it often results in post-dinner discomfort. It's called overeating. And it's the American way. Because it's the one day devoted to food, many people think they're given a pass to overindulge when they sit down at the Thanksgiving table, said Jeanne Rhodes, nutritionist, wellness consultant and director of Rhodes Preventive Health Institute in Hagerstown.
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 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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