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LIFESTYLE
August 17, 2011
This had been a traditional recipe served at The Presbyterian Church of Hagerstown. The recipe was lost for some years and was recently rediscovered in a kitchen drawer. For more information about the church, call 301-739-6337. Chicken ring 2 packages of crescent rolls, eight to a pack 3 to 4 cups cooked chicken 8- to 12-ounce box chopped frozen broccoli, or 1 to 1 1/2 cups fresh broccoli chopped into 1/2-inch pieces 10 3/4-ounce can cream of chicken soup 1 cup shredded cheddar cheese, adjust to taste Heat oven to 350 degrees.
LIFESTYLE
November 8, 2011
Christmas Carrots has been a family favorite at the Roney table for Christmas Eve get-togethers for many years. The family gathers, in Danish tradition, on Christmas Eve to celebrate Christmas. I usually make 3 to 4 pounds, enough to feed a large group, and the spices can be adjusted to preference. Try adding nutmeg, brown sugar or nuts, but always include ginger. Christmas Carrots might even be better when served as leftovers. - Clyde Roney Christmas Carrots 2 pounds sliced or baby carrots 4 tablespoons butter Zest and juice of one orange 1 cup dried cranberries 1 teaspoon fresh, grated ginger (see cook's note)
LIFESTYLE
December 14, 2011
This recipe for steamed shrimp came from my paternal grandmother, Emma C. Potter Fitz Baker. Emma was born in 1890 and died in 1962, and our family loves her steamed shrimp recipe still today. This recipe can be adjusted for a small dinner or a large gathering. This recipe was created before Old Bay seasoning was in existence. In fact, I think this recipe is better than any Old Bay recipe. - Dawn Fitz Lowenhaupt is a member of the Otterbein United Methodist Church hand bell choir Steamed shrimp For each pound of uncooked shrimp add: 1 heaping tablespoon of salt 1/2 teaspoon ground red pepper 1 teaspoon celery seed 1 tablespoon Worcestershire sauce 2 cans of beer Black pepper Uncooked shrimp Mix together all ingredients except shrimp in a pot. Add shrimp, stir and cover mixture with black pepper.
LIFESTYLE
March 22, 2011
I watched Julia Child with my mom, even when I was as young as 8. I loved how beautiful the foods were garnished and presented, like works of art. That was right up my alley, as I enjoyed drawing and painting. I provide food for St. Ann Catholic Roman Church in Hagerstown — dishes for bereavement luncheons and decorated cakes for celebrations. I also cater events at St. Ann and present cooking and baking classes. This vegetarian dish is especially useful for Lent, the seven-week period of time before Easter.
LIFESTYLE
June 12, 2012
Linda Tantillo of Hagerstown is a veteran of Herald-Mail baking contests. Her Apple Cranberry Holiday cookies were featured in our Home Cooking recipe series in December 2010. She is also active in the Hagerstown Lioness Club. Tantillo said her cooking career started when she was a child. "I started cooking at 12," she said. "My mother was sick. She had asthm, which always turned to pneumonia. I could cook a whole meal at age 12. " She likes to bake with yeast - coffee cakes, breads, cakes.
LIFESTYLE
June 21, 2011
Donna Litton operates Litton's Produce & Berries at the City Farmers Market on Saturdays and at Market Faire, the city's outdoor market on North Potomac Street Parking Lot on Thursdays. Litton and her husband, Charles Litton, grow produce on their farm in St. James. The Littons have seven kids, whom they homeschool. Berry cobbler 1 stick butter or margarine (see cook's note) 1/2 cup sugar 4 cups blueberries (see cook's note) 1 cup water, if using fresh berries 2 cups flour 1 cup sugar 3 teaspoons baking powder 1 cup milk Heat oven to 400 degrees.Donna Litton operates Litton's Produce & Berries at the City Farmers Market on Saturdays and at Market Faire, the city's outdoor market on North Potomac Street Parking Lot on Thursdays.
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LIFESTYLE
August 27, 2013
Helen Burkett of the Huyetts Crossroads area won the champion ribbon for cookies in the Open Class at the 2013 Ag Expo & Fair.  Her recipe, peanut butter sandwich cookies, is a family favorite. “I enjoy looking through cookbooks for something different to make for my family, and I found this peanut butter sandwich cookie recipe and decided to try it,” she said. “My family and friends love this recipe. It is a special treat.” Burkett said she has entered the Ag Expo Open Class baking contests for years.
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LIFESTYLE
July 23, 2013
Courtney Thompson of Hagerstown has a dream: She wants to open her own cupcake-making business. For now, she's getting experience creating original cupcake recipes. The 21-year-old entered two original recipes in The Herald-Mail's 2013 Cupcake Contest. One, root beer float cupcakes, was selected as a Top-Five runner-up to the winner. Her other recipe was banana split cupcakes, which featured four fruits - banana, pineapple, cherry and strawberry. Thompson said she and her boyfriend have a baby daughter.
LIFESTYLE
July 16, 2013
Jessica Leiter, 28, grew up in the family business - Leiters Fine Catering in Williamsport. “I got involved in the catering aspect when I was an early teen - helping out, learning the ropes. The past few years, I did staff scheduling. Then recently I began baking cakes.” She said she prefers baking cupcakes more than anything. She entered two original recipes in The Herald-Mail's 2013 Cupcake Contest. This one, for chocolate cherry cupcakes, advanced to the final round. Leiter said she likes spending time with her family.
LIFESTYLE
June 19, 2013
Betsy Payette of Mont Alto, Pa., is a member of the Waynesboro (Pa.) Historical Society. She contributed this recipe for Finnish pancake to the society's 2001 cookbook, “Culinary Traditions: A Taste of Waynesboro, Pennsylvania.” Payette said her family ate this pancake every Christmas morning with sliced peaches and honey drizzled over the top. “It was the three of us - my husband, my daughter and myself,” Payette said. “My husband, George, made it. We lived in Europe, and probably it was served to us.” Betsy and George lived in Germany when he worked with the U.S. military newspaper, Stars and Stripes.
LIFESTYLE
June 11, 2013
Ruth E. Showalter of W aynesboro, Pa., contributed this recipe to the Waynesboro Historical Society for the Historical Society's cookbook, “Culinary Traditions: A Taste of Waynesboro, Pennsylvania.” Showalter said she contributed this recipe in 2001 when the society requested local cooks' recipes for the cookbook. “This is a recipe that has circulated around my community a good bit. It's not original to me,” she said. “The cheese adds a wonderful flavor.” Ironically, Showalter said she would probably not make the recipe today exactly as printed.
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.
LIFESTYLE
April 30, 2013
Glenda McBee Bonfili is a member of Sons and Daughters of Italy. She is of Italian descent. She said this pork recipe has been handed down from her grandmother, Philomena Ferrari Billotti, who Bonfili called "Nona. " "My Italian grandmother grew up in San Genovera De Foria in southern Italy," Bonfili said by email. "She was married to my grandfather, Samuel, had one son and a second child on the way, when Samuel decided to move to America. " Samuel debarked in Boston, then moved to Clarksburg, W.Va., where he had relatives living.
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