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Casserole

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LIFESTYLE
March 12, 2013
Joan Dawson lives in Smithsburg. She is a retired nurse and a Friend of the Washington County Free Library. She enjoys reading and makes frequent use of the library. On the WCFL website, www.washcolibrary.org, she researches books she wants to read. She requests books to be sent to her local branch, Smithsburg, where she can pick them up. “I often get brand-new books just published,” she said. Dawson also is a volunteer coordinator at her branch, which brings her in contact with many people at special events at the library.
LIFESTYLE
July 17, 2012
Nina Rouzer works as a cook at the Cascade American Legion Post 239. But she learned to cook when she was still knee-high to a grasshopper. "My grandmothers were teaching us to cook as soon as we could stand on a chair and lean over the counter," she said. "Starting out, we made cookies and cakes, anything easy that didn't involve a knife or fire. " Rouzer is secretary of One Mountain Foundation, a nonprofit organization that seeks to benefit the Cascade-Blue Ridge Summit, Pa., area.
NEWS
January 14, 2007
(Start to finish: 45 minutes) 1 pound ground beef 19-ounce can ready-to-serve chunky vegetable soup 6-ounce package instant stuffing mix 1/2 cup shredded Cheddar cheese Preheat oven to 350 degrees. Lightly coat a 2-quart casserole dish with cooking spray. In a large skillet over medium-high heat, cook the beef until lightly browned and no longer pink inside, about 8 minutes. While the beef cooks, prepare the stuffing according to package directions. When the beef is done, use a mesh strainer to drain it to remove excess fat. Return the beef to the skillet.
NEWS
July 15, 2009
Pretax cost is $1.33 per serving for five servings or $1.11 per serving for six servings. Prices are from Food Lion on Eastern Boulevard in Hagerstown. Prices include the optional mushrooms. 8 ounces uncooked pasta (elbow, rotelle or shells) 26-ounce jar spaghetti sauce, or to taste 2 ounces sliced pepperoni, cut into quarters 1 1/2 cups mozzarella cheese, shredded 7-ounce can of sliced mushrooms, optional Preheat oven to 350 degrees. Or use slow cooker instead of oven.
NEWS
December 12, 2007
1/2 cup finely chopped onion 1 clove garlic, crushed 1 cup sliced mushrooms 3 tablespoons butter 1 pound chicken livers 2 tablespoons heavy cream 2 tablespoons brandy 1 bay leaf, crumbled 1/2 teaspoon dried thyme 1/2 teaspoon dried marjoram 1 tablespoon chopped fresh parsley 3/4 teaspoon salt or Vege-Sal 1/2 teaspoon pepper In a big, heavy skillet, start the onion, garlic and mushrooms...
NEWS
By Tommy C. Simmons | November 13, 2005
2 cups sweet corn kernels, freshly cut 2 large eggs, lightly beaten 1/2 cup light cream or half-and-half Salt and black pepper in a pepper mill Whole nutmeg in a grater 2 tablespoons unsalted butter, softened Position a rack in the lower third of the oven and preheat the oven to 350 degrees. Put on a tea kettle of water to boil. Combine the corn, eggs and cream in a mixing bowl. Season lightly with salt, a grinding of pepper and a grating of nutmeg.
NEWS
January 22, 2007
Jan. 24-Jan. 30 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 - Pork rib-i-cue with barbecue, baked beans, coleslaw, pineapple, whole-grain bread and milk. Thursday - Beef and mac casserole, mixed vegetables, banana, whole-grain bread and milk.
NEWS
May 27, 2009
The Herald-Mail would like to publish penny-pinching, tasty recipes by thrifty cooks in the Tri-State area on the Food page every week. Contact staff writer Julie Greene at 301-733-5131 or 800-626-6397, ext. 2320, or julieg@herald-mail.com . Include a daytime phone number. Also include how many servings the recipe makes. We'll check supermarket prices and determine the cost per serving. Spaghetti amore o Pretax cost per serving is $2.74 for 6 servings and $2.06 for 8 servings.
NEWS
December 19, 2007
10 eggs 6 tablespoons rice protein powder or flour (see cook's note) 1 teaspoon salt 1 teaspoon baking powder 2 cups small-curd cottage cheese 1 pound shredded Monterey Jack cheese 4 tablespoons melted butter 2 (4-ounce) cans diced green chiles Cook's note: I often use unflavored rice protein powder in place of flour in savory recipes. Check your health-food store - and be sure you're not getting a sweetened variety! Preheat oven to 350 degrees.
NEWS
By LYNN LITTLE / Special to The Herald-Mail | September 22, 2010
Tailgating parties are synonymous with fall game-day fun. So don't let food safety mistakes spoil your tailgating party. Handling food properly in the parking lot is just as important as handling food safely at home. Washing your hands before and after handling food is critical. Water might not be readily available, but tailgaters can either bring a jug of water, soap and towels, or brush off surface dirt and use pre-packaged towelettes or a hand sanitizer. To avoid cross contamination, use separate coolers or ice chests for beverages, ready-to-eat foods and raw foods that will be cooked.
ARTICLES BY DATE
LIFESTYLE
March 12, 2013
Joan Dawson lives in Smithsburg. She is a retired nurse and a Friend of the Washington County Free Library. She enjoys reading and makes frequent use of the library. On the WCFL website, www.washcolibrary.org, she researches books she wants to read. She requests books to be sent to her local branch, Smithsburg, where she can pick them up. “I often get brand-new books just published,” she said. Dawson also is a volunteer coordinator at her branch, which brings her in contact with many people at special events at the library.
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LIFESTYLE
July 17, 2012
Nina Rouzer works as a cook at the Cascade American Legion Post 239. But she learned to cook when she was still knee-high to a grasshopper. "My grandmothers were teaching us to cook as soon as we could stand on a chair and lean over the counter," she said. "Starting out, we made cookies and cakes, anything easy that didn't involve a knife or fire. " Rouzer is secretary of One Mountain Foundation, a nonprofit organization that seeks to benefit the Cascade-Blue Ridge Summit, Pa., area.
LIFESTYLE
April 18, 2012
Glenna Cross, a member of the Women's Club in Hagerstown, said she learned how to cook from her mother and other family members, and from high school cooking classes. She got a lot of practice cooking for her family. Desserts were a favorite when she was a child, and they are also popular with her own children. Italian-style dishes were also regulars on the dinner table. But there were certain standards to be met. "We have an uncle who is true Italian. So I cook my tomato sauce all day long and make homemade lasagna," Cross said.
NEWS
By LYNN LITTLE / Special to The Herald-Mail | September 22, 2010
Tailgating parties are synonymous with fall game-day fun. So don't let food safety mistakes spoil your tailgating party. Handling food properly in the parking lot is just as important as handling food safely at home. Washing your hands before and after handling food is critical. Water might not be readily available, but tailgaters can either bring a jug of water, soap and towels, or brush off surface dirt and use pre-packaged towelettes or a hand sanitizer. To avoid cross contamination, use separate coolers or ice chests for beverages, ready-to-eat foods and raw foods that will be cooked.
NEWS
July 15, 2009
Pretax cost is $1.33 per serving for five servings or $1.11 per serving for six servings. Prices are from Food Lion on Eastern Boulevard in Hagerstown. Prices include the optional mushrooms. 8 ounces uncooked pasta (elbow, rotelle or shells) 26-ounce jar spaghetti sauce, or to taste 2 ounces sliced pepperoni, cut into quarters 1 1/2 cups mozzarella cheese, shredded 7-ounce can of sliced mushrooms, optional Preheat oven to 350 degrees. Or use slow cooker instead of oven.
NEWS
May 27, 2009
The Herald-Mail would like to publish penny-pinching, tasty recipes by thrifty cooks in the Tri-State area on the Food page every week. Contact staff writer Julie Greene at 301-733-5131 or 800-626-6397, ext. 2320, or julieg@herald-mail.com . Include a daytime phone number. Also include how many servings the recipe makes. We'll check supermarket prices and determine the cost per serving. Spaghetti amore o Pretax cost per serving is $2.74 for 6 servings and $2.06 for 8 servings.
NEWS
March 12, 2008
4 slices bacon 1 teaspoon canola oil 1 small yellow onion, chopped (about 1 cup) 2/3 cup tomato ketchup 3 tablespoons cider vinegar 2 tablespoons molasses 1 1/2 teaspoons dry mustard 1 cup water 15 1/2-ounce can great northern beans, rinsed and drained 15 1/2-ounce can black beans, rinsed and drained 15 1/2-ounce can red kidney beans, rinsed and drained Following the package directions, cook the bacon until crisp, then...
NEWS
December 19, 2007
10 eggs 6 tablespoons rice protein powder or flour (see cook's note) 1 teaspoon salt 1 teaspoon baking powder 2 cups small-curd cottage cheese 1 pound shredded Monterey Jack cheese 4 tablespoons melted butter 2 (4-ounce) cans diced green chiles Cook's note: I often use unflavored rice protein powder in place of flour in savory recipes. Check your health-food store - and be sure you're not getting a sweetened variety! Preheat oven to 350 degrees.
NEWS
December 12, 2007
1/2 cup finely chopped onion 1 clove garlic, crushed 1 cup sliced mushrooms 3 tablespoons butter 1 pound chicken livers 2 tablespoons heavy cream 2 tablespoons brandy 1 bay leaf, crumbled 1/2 teaspoon dried thyme 1/2 teaspoon dried marjoram 1 tablespoon chopped fresh parsley 3/4 teaspoon salt or Vege-Sal 1/2 teaspoon pepper In a big, heavy skillet, start the onion, garlic and mushrooms...
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