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Cheese

NEWS
January 17, 2011
By Anne Chovey Special to The Herald-Mail WILLIAMSPORT --Tony's Pizza Time Café on Salisbury Street in Williamsport has been around for a long time. It has always been a favorite of high school students and local residents in the mood for a good pizza.   Recently, however, Tony's has expanded and remodeled, taking over the Laundromat facilities next door, and become an honest-to-goodness sit-down restaurant. My dining companions, Pap Ricka, Penny Pasta and Mack Aroni joined me for a visit.
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LIFESTYLE
By LYNNE CHAR BENNETT/San Francisco Chronicle | July 24, 2010
While shopping these past several weeks, I've been waylaid more than once by piles of ripe, yellow mangoes with enticing aromas. This sweet fruit is great in salsas, chutneys, salads, sauces, desserts and smoothies. I also enjoy eating them out-of-hand, and it was a happy day when I ate a perfectly ripe specimen atop sticky, coco-nutty rice in Thailand. One morning, a trip through the produce section found me leaving the store with a couple of mangoes, accompanied by whole-grain bread, prepared hummus, watercress, slices of provolone cheese, pitted olives, almonds and a loosely formed thought.
NEWS
By DON AINES | July 17, 2010
o View Ag Expo photos for purchase! Tucker Bubacz eyed the orange demon's head glaring from a table in an exhibition building at the Washington County Ag Expo & Fair and wondered whether the person who carved it was coming back to claim the sculpture. The 5-year-old said he wanted the artwork, even when told it was made of cheese and would not last long. "I'd keep it till it rots," Tucker said. Despite Tucker's enthusiasm for the piece, top honors at the Expo's first amateur cheese- carving contest went to Rachel Wiles of Williamsport and Carol DeBaugh of Boonsboro, who collaborated on what Rachel called "a dog house for a pig ... We tried to make it a dog, but it ended up a pig. " Other cheese whizzes at the competition were Maryland Dairy Princess Tessa Wiles of Hagerstown and Rachel House of Clear Spring who paid a fromage homage to the state with a three-dimensional cheddar map and Dairy Maid Macayla Wiles, who carved a crown topped by the 4-H symbol.
NEWS
By LYNNE ROSSETTO KASPER / Scripps Howard News Service | May 20, 2010
Dear Lynne: I have a vinegar dilemma. In 1982 I bought two 1-gallon plastic jugs of French Beaufor vinegar, champagne and red wine. When I moved in 1987, they accidentally went into a box marked "storage" and have just surfaced now. Will the vinegar still be good? -- Dan in California Dear Dan: First, I've got to say I envy you that Beaufor vinegar. Their cider vinegar is a personal favorite, so I imagine the champagne and red-wine ones must be as fine. Normally, old vinegar, if kept sealed in glass in a cool, dark place, will be fine, perhaps even superb.
NEWS
By TIFFANY ARNOLD | May 17, 2010
Dairy farmer Mary Creek was getting sick of her sons "ruining" her macaroni and cheese with mounds of Old Bay. Her innovation led to a new favorite at the dinner table: Chesapeake mac and cheese. Creek, 52, operates Palmyra Farm Cheese, just south of Hagerstown, with her brother, Mike Shank. Palmyra Farm Cheese is one of 15 businesses participating in The Herald-Mail's In Good Taste Food and Wine Festival from noon to 5 p.m. Sunday, May 23. The event will offer food samples, wine tasting, demonstrations, live entertainment and cook offs.
NEWS
By TIFFANY ARNOLD | November 28, 2009
How do you get a kid to eat macaroni? Well, if your child is 12-year-old Aaron Lighter, you put pepperoni in it. "I really like pepperoni," says Aaron, a seventh grader at E. Russell Hicks Middle School. There are certain food pairings that simply go unquestioned -- peanut butter and jelly, peas and carrots, fries and ketchup. For Aaron, pepperoni and macaroni is one of those golden pairings. In fact, Aaron liked it so much -- he says he eats it every two weeks, though his mom said it's more like once a month -- he decided to share it with the world.
NEWS
October 14, 2009
This can be an appetizer but it also goes well on top of crusty bread served with pasta or soup. Items in bold area seasonally available this week at area farmers markets. 2 tablespoons olive oil 1/4 cup chopped shallots or 1/2 cup chopped onion 2 bunches (about 8 cups loosely packed) of cooking greens, chopped roughly, rinsed well but not spun dry (see cook's note) 2 cloves garlic, minced 8 ounces of goat cheese 1/4 teaspoon cayenne pepper 1/2 to 1 cup plain yogurt or mayonnaise 1/4 to 1/2 cup parsley, to taste Salt and pepper, to taste Optional toppings: 1/2 cup of one of the following - Parmesan cheese, chopped nuts, seasoned breadcrumbs Preheat oven to 350 degrees.
NEWS
September 26, 2009
Palmyra Farm, a local family farm owned by the Creek and Shank families since 1942 in Washington County, is now making several varieties of cheese. Palmyra Farm Cheeses are farmstead artisan cheeses that capture the flavors and texture of the milk provided by the farm's award-winning Ayrshire cows. The milk has a smooth texture and light consistency with a taste that transmits directly to the cheese. The varieties of cheese offered by the farm include cheddar, smoked cheddar, Cajun cheddar, tomato basil cheddar, Chesapeake Bay cheddar, colby, garlic colby, hot pepper colby, vegetable colby and feta.
NEWS
By ALICIA NOTARIANNI | August 28, 2009
To pack or to buy? As a child, the answer was simple. It all boiled down to Aggie's barf-burger gravy over mice and P.U.ed tomatoes. Such were the names I dreamed up for the garlicky concoctions of my school's brawny cafeteria cook. In actuality, the dishes in question were hamburger gravy over rice and stewed tomatoes. The food slopped onto shiny peach-colored trays sliding along the stainless steel counter did not appeal to me. In fact, it elevated my boxed lunch to a source of pride and gratification.
NEWS
By JUDY STARK/St. Petersburg Times | July 16, 2009
WHO: Ebonie Aice, 33, a stylist at Simply Raw salon on Busch Boulevard, Tampa. WHAT: Macaroni and cheese. ABOUT THE RECIPE: "It's very rich," Aice says. "I only make it on special occasions," along with other favorites like oxtails and candied yams. "It's for those occasions when you're not watching your weight or your figure. But it's good! I want you to eat it!" Family members suffer from high blood pressure, so she avoids cooking with a lot of salt. "I'm conscious of that part, but calories?
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