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NEWS
Scott Anderson | Culinary Passion | February 18, 2011
This sandwich is born of the need for more flavor and fun when creating artisanal sandwiches for a menu. By incorporating the mild buttery flavor and texture of Widmer's brick cheese with shaved smoked ham, radish microgreens, avocado and pesto mayo you get a true feast — fit for the Earl of Sandwich himself. —  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
Scott Anderson | Culinary Passion | August 26, 2011
In keeping with the summer theme of crab, I decided to work up an entirely different style of sandwich. This sandwich focuses on the flavor of the crab accompanied by fresh ingredients outside of incorporating the meat into mustard or mayo-based dressing.   When you get delicious, sweet crabmeat, there is no reason to hide it behind the flavor of mayo, relish, mustard or seafood seasoning. Let the summer bounty be your palette and guide your creations. - Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherds-town, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.
NEWS
June 6, 2004
4 quarts boiling water 1 tablespoon salt 2 1/2 cups elbow macaroni noodles, uncooked 3 eggs 3 heaping tablespoons sugar 1 teaspoon salt 4 cups whole milk 4 tablespoons melted butter 16-ounce block of Velveeta cheese, sliced 12 to 14 ounces sharp cheese, finely grated, divided into thirds (To ensure success with this recipe, I recommend using the highest quality cheese.) Put 1 tablespoon of salt in water and boil macaroni noodles for 10 minutes or until al dente.
NEWS
May 22, 2009
Washington County Meals include milk and fruit and vegetable choice. o Monday - No school o Tuesday - Beef hot dog or crunchy fish and cheese sandwich o Wednesday - Chicken nuggets or grilled cheese sandwich o Thursday - Spaghetti with meat sauce or chicken corn dog o Friday - Turkey and cheese sub or tuna salad sandwich
NEWS
November 7, 2008
School lunch menus for the week of Monday, Nov. 10, through Friday, Nov. 14: Washington County o Meals include a choice of milk and two selections of fruits and vegetables. An assortment of fresh, frozen and canned fruits and vegetables is offered every day. Monday - Chicken patty or cheese quesadilla with salsa. Tuesday - Beef hot dog or turkey and cheese wrap. Wednesday - Spaghetti with meat sauce or steak and cheese sub. Thursday - Cheese or pepperoni pizza or cheese and bean chalupa.
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LIFESTYLE
May 28, 2013
Joyce Ann Higgins has been a member of Hagerstown chapter of the Embroiderers Guild of America since the early 1980s. She's been bringing this appetizer to social gatherings even longer. She said she found this recipe for cucumber and cream cheese on rye appetizers in a magazine in the 1970s. “(I've) been making the appetizers ever since with rave reviews,” she said. In the '70s, everyone she knew was getting married, and fancy sandwiches were the rage. So, she decided to find a new one and try it out. She brought the appetizers to a wedding shower, and they were a hit. She's has been making them ever since.
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NEWS
Scott Anderson | Culinary Passion | May 15, 2013
This is a wonderfully easy recipe to prepare. And better yet, it's a soup that's loaded with flavor. If you are concerned about the waistline, then substitute the half and half or heavy cream with 1-percent milk. Make sure you gradually add in the milk at the end or it might curdle due to the temperature of the soup.  You can also experiment with using some white or red onion for color and a change in flavor. If you want some more heat, spice it up with a little of your favorite hot sauce, or a touch more of ground red pepper.
NEWS
By JULIE E. GREENE | julieg@herald-mail.com | January 27, 2013
As wine was poured, hors d'oeuvres were tasted and music was performed, several people milled about tables, deciding whether to place bids on items ranging from gift cards and gift baskets to personal concerts and a Bustin Ratmobile, a downhill skateboard. The Gourmet Goat on North Potomac Street in downtown Hagerstown hosted the fourth annual Wine and Cheese, Silent and Lively Auction on Sunday to benefit the Community Free Clinic. The clinic, on Mill Street, treats medically uninsured Washington County residents for free.
NEWS
Scott Anderson | Culinary Passion | December 12, 2012
This is the ultimate decadent chocolate mousse that is so simple to make. If you have a mixer or a strong arm for mixing then this recipe will be a breeze to prepare. The key is to use the best mascarpone cheese you can find, and in my opinion, of course, the best comes from Wisconsin. You can usually find Wisconsin mascarpone in your grocery store, and its consistency is similar to cream cheese, but with sweeter, creamy note. In addition, you need to find the best semi-sweet dark chocolate to melt.
BUSINESS
July 22, 2012
Name of business: Shepherd's Whey Creamery Owners: Suzanne and Toby Behrmann Address: 825 Jenny Wren Drive, Martinsburg, W.Va. Opening date: May 25, 2012 Products and services: Goat milk cheese including chevre, a soft, spreadable traditional goat cheese flavored with pineapple, as well as various herbs and spices, including basil, caraway, black pepper and seasoned salt; queso fresco, a firm, pressed cheese offered plain...
LIFESTYLE
July 13, 2012
Ag Expo and Fair 2012 is seeking contestants in its Cheese Carving Contest at 1 p.m. Sunday, July 22, at the Washington County Agricultural Education Complex, 7313 Sharpsburg Pike, south of Hagerstown. Contestants will mold, carve or sculpt a block of cheese into a piece of art. The event is open to all ages. For more information or to participate, call Leslie Hart at 301-432-4782 or lhart@washco-md.net .
NEWS
Scott Anderson | Culinary Passion | February 22, 2012
This recipe is based upon one of my favorite pastas, cellentani - also known as corkscrew-shaped pasta - and is equally fun to cook, as it is to eat. You can set aside your cast-iron skillet for this one and pull out a stockpot for cooking the pasta and a casserole dish for baking. Cellentani allows your dish to hold in the sauce and goes well as a base for pasta salads. The ingredients are basic pantry items you should have on hand aside from the Kasseri cheese. It's worth the flavor to try it and not substitute another cheese if at all possible.
LIFESTYLE
January 24, 2012
She offered this recipe for inclusion in "By His Hand We All Are Fed: Washington Square United Methodist Church," a cookbook issued by the church several years ago. The cookbook sold out. Cold chicken-cheese kabobs 1/2 teaspoon salt 1/2 teaspoon chili powder 1/8 teaspoon pepper 1/2 pound boneless, skinless chicken breast, cubed 1/2 cup balsamic vinegar 2 teaspoons olive oil 5 ounces cubed, part-skim...
LIFESTYLE
November 15, 2011
Agnes Eyler was manager of the cafeteria in the 1960s for North Frederick Elementary School in Frederick, Md. Eight to 10 ladies worked in the school's kitchen. Mrs. Eyler has since passed away. The cooks came to work at around 6 a.m. to cook for 150 to 200 students. Lunches cost 30 to 35 cents and a carton of milk was 2 cents. The ladies cooked everything from scratch - oven-fried chicken, sheet cakes and homemade soup. They cooked soup meat one day and picked the meat off the bones the next morning to make soup.
NEWS
Scott Anderson | Culinary Passion | August 26, 2011
In keeping with the summer theme of crab, I decided to work up an entirely different style of sandwich. This sandwich focuses on the flavor of the crab accompanied by fresh ingredients outside of incorporating the meat into mustard or mayo-based dressing.   When you get delicious, sweet crabmeat, there is no reason to hide it behind the flavor of mayo, relish, mustard or seafood seasoning. Let the summer bounty be your palette and guide your creations. - Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherds-town, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.
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