January 22, 1997
Elementary Wednesday - spaghetti or lasagna, tossed salad, roll, pineapple gelatin and milk Thursday - turkey submarine, noodle soup, carrot and celery sticks, banana and milk Friday - cheese bun, broccoli salad, apple, rice crispy treat and milk High School Wednesday - spaghetti or lasagna, tossed salad, roll, pineapple gelatin and milk tray - tuna salad sandwich, broccoli soup, tossed...
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.
June 10, 1997
- by Lynn F. Little To help us improve our eating habits, the USDA developed the Food Guide Pyramid in which foods are clustered into five groups based on the nutrients they provide. For optimum health, you need the nutrients supplied by all the food groups. No one food group is more important than another, although more servings per day are required from some groups than others in order to meet daily nutrient needs. June is Dairy Month, so this is a good time to take a look at the milk, yogurt and cheese group and how we include those foods in our diets.
July 21, 2004
Crab Fondue Appetizer 1 stick of butter, melted 1 medium package Velveeta cheese 1 cup shredded cheddar cheese 1 can crab meat, drained (see note) Dash of sherry, to taste Combine all ingredients in crockpot and melt into a smooth fondue-style sauce, using high setting. Once blended, reduce setting to low to keep warm. Serve warm with crackers. Note: Fresh crab meat may be substituted. - Source: "The Complete Crockery Cookbook," from the kitchen of Capt.
May 19, 2004
May 19 - May 25 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 - Tuna salad sandwich, cream of broccoli soup with crackers, pea salad, round roll, mandarin oranges and milk. Thursday - Closed, senior fair at Clarion.