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Celery

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NEWS
November 15, 2006
1 cup chopped onion 3 ribs celery, minced 1 large Granny Smith apple, coarsely chopped 1 1/4 teaspoons ground cumin 1 teaspoon sage Salt and pepper to taste 2 cups vegetable broth 1 pound stale bread, cubed or torn to pieces Heat oven to 350 degrees. Coat a 3-quart casserole dish with vegetable cooking spray. Coat a large stockpot with vegetable cooking spray. Add onion, celery and apple. Cover and cook over medium heat, stirring occasionally for about 10 minutes.
NEWS
June 18, 2003
1 teaspoon oil 1/2 cup chopped onions 1/4 cup chopped celery 1/4 cup chopped carrots 1/2 cup peeled, diced sweet potatoes 1/2 cup peeled, diced turnips or parsnips 2 cloves garlic, minced 1 teaspoon dried thyme 1 bay leaf 1 quart water 1/2 teaspoon black pepper 1/4 cup fresh dill, minced Heat a large pot or Dutch oven over medium-high heat. Add the oil and saut the onions, celery and carrots until golden. Add the rest of the ingredients and bring to a boil.
NEWS
August 27, 2008
5 medium-sized sweet potatoes (peeled, cooked tender and cut into cubes) 1 orange (yields about 1/2 cup juice and 1 tablespoon of orange zest) 1/2 cup finely chopped celery 1/2 cup finely chopped red onion Boil the potatoes until tender and cut. After potatoes have cooled, toss all the ingredients together and chill. - Courtesy of Charlotte Loveless of Hagerstown
NEWS
Scott Anderson | Culinary Passion | April 29, 2011
The temperatures have been rising, so when you get out the outdoor grill, this By the Bay Oyster Stew is a great recipe to make. You make this stew on a side burner as a special accompaniment to your main grilled entree. Be sure to get fresh, quality oysters, and make sure they are cleaned before starting to make this stew. Try not to tear up the meat if you are shucking them yourself. — Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.
NEWS
February 18, 2004
Preparation time: 35 minutes 1 1/2 cups of uncooked instant rice 1 (10-ounce) package frozen chopped broccoli 3/4 stick butter (not margarine) 3/4 cup celery, finely diced 3/4 cup onion, finely diced 1 (10 1/2-ounce) can cream of mushroom soup 6 tablespoons Cheese Whiz Cheese slices or grated cheese, to cover dish Cook rice and set aside. Defrost and cook broccoli in microwave until tender.
NEWS
By TIFFANY ARNOLD | October 7, 2007
Bob "Bones" Higgins, 61, of Hagerstown, and his wife Lynley, 42, have worked out an arrangement when it comes to running their household. Bob cooks. "I do everything else," Lynley Higgins said. That's the way it's been for the seven years of their marriage, and there are no complaints from Bob, Lynley or any their four children. Especially when Bob Higgins makes chili and potato salad. "I like to color mine up," Bob Higgins said of his chili. "The beans change up the color.
NEWS
By BEVERLY MILLS, with ALICIA ROSS | May 14, 2008
Start to finish: 20 minutes 2 large hard-boiled eggs (for about 1/2 cup chopped) 3 large ribs celery (for about 1 1/2 cups chopped) 1 foil pouch (7.1 ounces) boneless, skinless pink salmon (see Cook's note) 1/3 cup reduced-fat mayonnaise 3 tablespoons sweet-pickle relish 1 tablespoon fresh lemon juice 1 teaspoon extra-virgin olive oil (see Cook's note) 1 1/2 teaspoons seafood seasoning blend, such as Old Bay (see Cook's note) 1/2 teaspoon onion powder 1/2 teaspoon ground black pepper 1/2 cup dried cherries, optional (see Cook's note)
NEWS
May 9, 2001
Serving up smiles: Recipe Hearty Vegetable Soup 1 cup water 1 1/2 tablespoons dry pinto beans 1 1/2 cups water 1 quart vegetable or chicken broth 2 tablespoons dry lentils 1/4 cup pearled barley 1/4 cup onions, diced 1/2 cup fresh carrots, diced 1/4 cup fresh celery, diced 1/2 cup fresh, white potatoes, peeled and cubed 1 tablespoon tomato paste 1/2 teaspoon white pepper ...
NEWS
By TIFFANY ARNOLD | February 10, 2008
CHEWSVILLE - This time of year, when the food supply was at its lowest, early German settlers soothed their hunger with slippery potpie. The month of February and the first two weeks of March are known as "the six-weeks' want," said culinary historian Sally Waltz. Because there wasn't much food, this was the time of year when survival meant living off of little, making a meal with the minimal. "So they were trying to find foods that were nourishing and required very few ingredients," Waltz said.
NEWS
by RICHARD BELISLE | June 16, 2005
waynesboro@herald-mail.com BLUE RIDGE SUMMIT, Pa. - The 70-plus acres of land known as Happel's Meadow Wetland Preserve, once a thriving truck garden that specialized in growing celery, has been an untouched local treasure for the last 60 years. If Washington Township can secure a $67,000 grant and raise a local match, Happel's Meadow, a flattened swamp on top of the mountain leading into Blue Ridge Summit, will become a bird watchers' and nature lovers' paradise. The land to be bought will be turned into a parking area for vehicles and school buses, will allow for the construction of a nature center and, for the first time, provide public access to the wetlands.
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LIFESTYLE
September 25, 2012
Hagerstown resident Julia Brugh gets together with her mother and sisters every year to harvest and can produce. They call themselves the Wildcat Growers Cooperative. Brugh said the idea behind the End of the Garden Pickle is to take anything that is left from your garden and use it in the relish. "The End of the Garden pickle was produced on Columbus Day every year," Brugh said. "Mom took all the leftover vegetables that there was not enough to do with individually, and she made this pickle.
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NEWS
Scott Anderson | Culinary Passion | April 29, 2011
The temperatures have been rising, so when you get out the outdoor grill, this By the Bay Oyster Stew is a great recipe to make. You make this stew on a side burner as a special accompaniment to your main grilled entree. Be sure to get fresh, quality oysters, and make sure they are cleaned before starting to make this stew. Try not to tear up the meat if you are shucking them yourself. — Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.
NEWS
August 27, 2008
5 medium-sized sweet potatoes (peeled, cooked tender and cut into cubes) 1 orange (yields about 1/2 cup juice and 1 tablespoon of orange zest) 1/2 cup finely chopped celery 1/2 cup finely chopped red onion Boil the potatoes until tender and cut. After potatoes have cooled, toss all the ingredients together and chill. - Courtesy of Charlotte Loveless of Hagerstown
NEWS
By BEVERLY MILLS, with ALICIA ROSS | May 14, 2008
Start to finish: 20 minutes 2 large hard-boiled eggs (for about 1/2 cup chopped) 3 large ribs celery (for about 1 1/2 cups chopped) 1 foil pouch (7.1 ounces) boneless, skinless pink salmon (see Cook's note) 1/3 cup reduced-fat mayonnaise 3 tablespoons sweet-pickle relish 1 tablespoon fresh lemon juice 1 teaspoon extra-virgin olive oil (see Cook's note) 1 1/2 teaspoons seafood seasoning blend, such as Old Bay (see Cook's note) 1/2 teaspoon onion powder 1/2 teaspoon ground black pepper 1/2 cup dried cherries, optional (see Cook's note)
NEWS
By TIFFANY ARNOLD | February 10, 2008
CHEWSVILLE - This time of year, when the food supply was at its lowest, early German settlers soothed their hunger with slippery potpie. The month of February and the first two weeks of March are known as "the six-weeks' want," said culinary historian Sally Waltz. Because there wasn't much food, this was the time of year when survival meant living off of little, making a meal with the minimal. "So they were trying to find foods that were nourishing and required very few ingredients," Waltz said.
NEWS
By TIFFANY ARNOLD | October 7, 2007
Bob "Bones" Higgins, 61, of Hagerstown, and his wife Lynley, 42, have worked out an arrangement when it comes to running their household. Bob cooks. "I do everything else," Lynley Higgins said. That's the way it's been for the seven years of their marriage, and there are no complaints from Bob, Lynley or any their four children. Especially when Bob Higgins makes chili and potato salad. "I like to color mine up," Bob Higgins said of his chili. "The beans change up the color.
NEWS
November 15, 2006
1 cup chopped onion 3 ribs celery, minced 1 large Granny Smith apple, coarsely chopped 1 1/4 teaspoons ground cumin 1 teaspoon sage Salt and pepper to taste 2 cups vegetable broth 1 pound stale bread, cubed or torn to pieces Heat oven to 350 degrees. Coat a 3-quart casserole dish with vegetable cooking spray. Coat a large stockpot with vegetable cooking spray. Add onion, celery and apple. Cover and cook over medium heat, stirring occasionally for about 10 minutes.
NEWS
by RICHARD BELISLE | June 16, 2005
waynesboro@herald-mail.com BLUE RIDGE SUMMIT, Pa. - The 70-plus acres of land known as Happel's Meadow Wetland Preserve, once a thriving truck garden that specialized in growing celery, has been an untouched local treasure for the last 60 years. If Washington Township can secure a $67,000 grant and raise a local match, Happel's Meadow, a flattened swamp on top of the mountain leading into Blue Ridge Summit, will become a bird watchers' and nature lovers' paradise. The land to be bought will be turned into a parking area for vehicles and school buses, will allow for the construction of a nature center and, for the first time, provide public access to the wetlands.
NEWS
February 18, 2004
Preparation time: 35 minutes 1 1/2 cups of uncooked instant rice 1 (10-ounce) package frozen chopped broccoli 3/4 stick butter (not margarine) 3/4 cup celery, finely diced 3/4 cup onion, finely diced 1 (10 1/2-ounce) can cream of mushroom soup 6 tablespoons Cheese Whiz Cheese slices or grated cheese, to cover dish Cook rice and set aside. Defrost and cook broccoli in microwave until tender.
NEWS
June 18, 2003
1 teaspoon oil 1/2 cup chopped onions 1/4 cup chopped celery 1/4 cup chopped carrots 1/2 cup peeled, diced sweet potatoes 1/2 cup peeled, diced turnips or parsnips 2 cloves garlic, minced 1 teaspoon dried thyme 1 bay leaf 1 quart water 1/2 teaspoon black pepper 1/4 cup fresh dill, minced Heat a large pot or Dutch oven over medium-high heat. Add the oil and saut the onions, celery and carrots until golden. Add the rest of the ingredients and bring to a boil.
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