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Chicken Salad

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LIFESTYLE
May 14, 2013
It takes careful balance to maintain favorite family culinary traditions while exploring new foods. But that's what Hagerstown resident Sally Poole has done. “My husband's family had gathered for oyster stew and ham sandwiches on Christmas Eve for at least 20 years before we were married,” Poole said in an email sent with her recipe. “When we moved into the family home, my husband and I decided to continue the tradition.” Now, 31 years later, Poole has maintained the family tradition.
NEWS
By JUDY STARK/St. Petersburg Times | March 19, 2009
WHO: Judy Speed, Brenda Jones, Arlene Celli and Carol Lynn, all of Clearwater, Fla., all 60- or 70-something. WHAT: Four Chicks' Chicken Salad ABOUT THE RECIPE: The women were neighbors and young moms together in 1976 in Clearwater. Their kids played together and went to school together, the moms played tennis and bridge together. Brenda Jones, who enjoyed searching through cookbooks and magazines for new things, came up with this chicken-salad recipe. The four friends have never stopped making it. Judy Speed's daughter, Shelley Kappeler, dubbed it "Four Chicks' Chicken Salad.
BUSINESS
New Business Spotlight | September 1, 2013
Name of business: Pownall's Bistro Owner: Don Pownall Address: 1591 Winchester Ave., Martinsburg, W.Va. Opening date: April 8, 2013 Products and services : A bistro featuring homemade salads (potato salad, macaroni salad, cheese salad, country ham salad, chicken salad), wraps, paninis, subs, salads and a full case of freshly made baked goods. Also specializes in special-occasion cakes. A conference room is available for parties, meetings and family gatherings.
NEWS
June 7, 2004
June 9 - June 14 The Washington County Commission on Aging offers noon lunches to anyone 60 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 - Ham and cheese carbonara, stewed tomatoes, whole-grain bread, orange and milk. Thursday - Chicken salad platter with egg wedge, potato salad, three-bean salad, whole-grain bread, banana and milk.
LIFESTYLE
By CHRIS COPLEY | chrisc@herald-mail.com | November 20, 2012
Editor's note: This is part of an occasional series of profiles of local restaurant chefs. Catrice Davis-Ford loves to cook. She cooks as chef at Vegetarian's Pursuit Cafe south of Hagerstown. And after work, she happily cooks at home for her husband and youngest son. Davis-Ford, a Seventh-day Adventist, cooks strictly vegetarian and also prepares dishes for vegans. For some people, vegetarian food is strange and foreign. But Davis-Ford pointed out that some meatless dishes are pretty familiar.
NEWS
By JENNIFER FITCH | June 11, 2008
MONT ALTO, Pa. - A ribbon stretched across the new fairgrounds buildings will be ceremoniously cut on the first day of the Mont Alto Fire Department Carnival. The Friday ceremony will kick off the 33rd annual carnival, which continues through June 21 and raises money for the fire department. Charlie Baker hopes to clean up on the last night, lock the doors of the new buildings and go home to relax. That's in contrast to the massive, equipment-heavy efforts that cleared out the Quincy Township, Pa., area the department used to rent every year.
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BUSINESS
New Business Spotlight | September 1, 2013
Name of business: Pownall's Bistro Owner: Don Pownall Address: 1591 Winchester Ave., Martinsburg, W.Va. Opening date: April 8, 2013 Products and services : A bistro featuring homemade salads (potato salad, macaroni salad, cheese salad, country ham salad, chicken salad), wraps, paninis, subs, salads and a full case of freshly made baked goods. Also specializes in special-occasion cakes. A conference room is available for parties, meetings and family gatherings.
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LIFESTYLE
May 14, 2013
It takes careful balance to maintain favorite family culinary traditions while exploring new foods. But that's what Hagerstown resident Sally Poole has done. “My husband's family had gathered for oyster stew and ham sandwiches on Christmas Eve for at least 20 years before we were married,” Poole said in an email sent with her recipe. “When we moved into the family home, my husband and I decided to continue the tradition.” Now, 31 years later, Poole has maintained the family tradition.
LIFESTYLE
By CHRIS COPLEY | chrisc@herald-mail.com | November 20, 2012
Editor's note: This is part of an occasional series of profiles of local restaurant chefs. Catrice Davis-Ford loves to cook. She cooks as chef at Vegetarian's Pursuit Cafe south of Hagerstown. And after work, she happily cooks at home for her husband and youngest son. Davis-Ford, a Seventh-day Adventist, cooks strictly vegetarian and also prepares dishes for vegans. For some people, vegetarian food is strange and foreign. But Davis-Ford pointed out that some meatless dishes are pretty familiar.
LIFESTYLE
By CHRIS COPLEY | chrisc@herald-mail.com | May 15, 2012
Try a bite of chicken sausage. Or Cajun-spiced chicken salad. Or tabbouleh. Or Turkish coffee. All while checking out live music, theater and original art. If this sounds like marvelous food for body and soul, well, that's the idea. It's all part of Taste of the Arts, a walking tour of restaurants in downtown Hagerstown's Arts and Entertainment district from 5 to 8 p.m. Thursday, May 17. Food and arts can be found in 12 locations on Thursday. The new Spin Restaurant, Club and Lounge half a block south of Public Square will host vocal and guitar students from Barbara Ingram School for the Arts plus tastes of two dishes, according to owner and executive chef Bob Hagerman.
NEWS
April 26, 2009
By OMNI VORE A strong wind blew us inside the Safron Bakery Café. To be sure, it was not a mistral, that fierce, cold, dry, Mediterranean wind of France. We were near Robinwood Medical Center on the east side of Hagerstown. But I felt I was on location for the movie "Chocolat," which narrated a story about a chocolate shop in a small French town. The aroma of fresh-baked bread, the allure of cakes and tarts, the blast of warmth, the sweet cup of a hot drink all let me know I was in a very sensual place.
NEWS
By JUDY STARK/St. Petersburg Times | March 19, 2009
WHO: Judy Speed, Brenda Jones, Arlene Celli and Carol Lynn, all of Clearwater, Fla., all 60- or 70-something. WHAT: Four Chicks' Chicken Salad ABOUT THE RECIPE: The women were neighbors and young moms together in 1976 in Clearwater. Their kids played together and went to school together, the moms played tennis and bridge together. Brenda Jones, who enjoyed searching through cookbooks and magazines for new things, came up with this chicken-salad recipe. The four friends have never stopped making it. Judy Speed's daughter, Shelley Kappeler, dubbed it "Four Chicks' Chicken Salad.
NEWS
December 12, 2008
Club meetings National Active and Retired Federal Employees WAYNESBORO, Pa. - Friday, Dec. 12, noon, Mountain Gate Restaurant. This will be the group's Christmas luncheon. Kitchen Band of Waynesboro will be the entertainment. Participants should bring a $5 gift. Tri-State Singles Saturday, Dec. 13, 9 a.m., Always Ron's Restaurant, 29 N. Burhans Blvd., Hagerstown. Call Bill, 301-791-5371. Frederick Secular Humanists FREDERICK, Md. - Sunday, Dec. 14, 1:30 p.m., C. Burr Artz Public Library.
NEWS
By JULIE E. GREENE | July 7, 2008
Single or on your own for a while? Tired of takeout and eating leftovers? Sick of hearing the same solution - just make a big batch of soup or chili and freeze portions you can thaw out later? As a single person, I often fall into the trap of takeout that's oh so easy to pick up. But it's not necessarily the healthiest or cheapest option. One solution for me has been to thaw one skinless boneless chicken breast and poach it for two meals. I make quesadillas one night, and, the next night, chicken salad.
NEWS
By JENNIFER FITCH | June 11, 2008
MONT ALTO, Pa. - A ribbon stretched across the new fairgrounds buildings will be ceremoniously cut on the first day of the Mont Alto Fire Department Carnival. The Friday ceremony will kick off the 33rd annual carnival, which continues through June 21 and raises money for the fire department. Charlie Baker hopes to clean up on the last night, lock the doors of the new buildings and go home to relax. That's in contrast to the massive, equipment-heavy efforts that cleared out the Quincy Township, Pa., area the department used to rent every year.
NEWS
By DANA CARPENDER | December 26, 2007
8 ounces boneless, skinless chicken breast Salt and pepper 1 small apple, diced 2 scallions, sliced, including a few inches of the green 3 tablespoons olive oil 3 tablespoons apple cider vinegar 2 teaspoons Splenda 1 small garlic clove, crushed 6 cups fresh baby spinach 4 tablespoons shredded Romano cheese (or Parmesan) Cut the chicken into 2 4-ounce portions. I put mine in a zipper-type plastic bag and pound it lightly to an even thickness, about 1/2 inch, but you can skip this step if you want.
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