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Lasagna

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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.
NEWS
by JENNIFER FITCH | November 8, 2006
WAYNESBORO, Pa. - With layers of red sauce and white cheese, the steaming slices of lasagna easily resembled the American flag printed on napkins beside the plates. They also coordinated colors well with the "I Voted" stickers on the shirts and jackets of Tuesday evening's diners at St. Mary's Episcopal Church. "Our slogan is 'Go vote, come eat,'" head cook Liz George said. The Waynesboro church at 112 E. Second St. has been serving lasagna dinners on election night for more than 10 years.
NEWS
March 28, 2007
Greg Minnick Williamsport Track & Field Junior What's your favorite food? Pizza Who is your favorite cartoon character? Teenage Mutant Ninja Turtles What is your biggest ambition? 'Go to college. " Three people I'd like to have lunch with: Larry Bird, Jim Carrey, James Gist Who's your favorite musical group or artist? AC/DC The best thing about my school is: Friends The worst thing about my school is: Drama My classmates would probably name me 'Most likely to ...': "High jump.
NEWS
By LYNN LITTLE / Special to The Herald-Mail | August 19, 2009
Boil. Drain. Serve. Not only is preparing pasta easy, but pasta also is an economical and versatile menu item. In these challenging economic times, stretch your food dollar by preparing and serving pasta-based casseroles. Pasta is typically fortified with iron and B vitamins. The B vitamin folic acid can lower the risk for certain birth defects, so it's an especially important nutrient for women of childbearing age. Pasta manufacturers also are adding "better for you" pasta varieties to their product lines.
NEWS
March 2, 2013
The Washington County Master Gardeners will hold a workshop on starter vegetable gardens Saturday, April 20, from 9:30 a.m. to 11 p.m. at Washington County Agricultural Education Center, 7303 Sharpsburg Pike in Boonsboro.   Participants will learn how to grow vegetables in small spaces including containers, raised beds, lasagna gardens and bags of soil. The workshop will cover soil testing, site evaluation and timing for best results.   The cost for the hands-on class is $10, which includes take-home seeds and a plant.  To request a registration form, call Diane at 301-791-1304 or send an email to dwoodrin@umd.edu .
OBITUARIES
December 10, 2012
Lana Cecilia (Carter) Durboraw of Hagerstown, died Sunday, Dec. 9, 2012.  She was born March 22, 1951, in Hagerstown, to the late James K. and Mary “Carmen” Donovan Carter.  She is survived by her beloved and dedicated son, Troy Anthony Carter, with whom she resided; two sisters, Carole C. Kline and Maria L. Carter of Hagerstown; a special niece, Tiffany C. Malott and family of Hagerstown; and her lifelong best friend, Sherry (Showe)...
NEWS
By ROXANN MILLER | roxann.miller@herald-mail.com | January 17, 2011
Students at Greencastle-Antrim High School celebrated Martin Luther King Jr. Day by giving back to the community. On Monday’s federal holiday, when many schools were closed, Greencastle students were keeping King’s legacy alive by serving others. After a day of class, six Greencastle-Antrim High students piled into a school van, along with civics teachers Ellen Kirkner and Van Adams, to serve lasagna to 10 residents of the New Hope Shelter at 25 S. Potomac St. in Waynesboro.
NEWS
March 12, 1998
By CLYDE FORD Staff Writer, Charles Town CHARLES TOWN, W.Va. - Students at T.A. Lowery Elementary School buzzed with excitement about lunch Thursday as they waited for a critter called Crunchy to arrive. School lunches, once a staple of childhood jokes, have become a daily event to look forward to for the children here as school officials promote a nutrition program called Crunchy's Choice. T.A. Lowery is one of 12 schools across the state participating in the program designed to encourage children to eat foods prepared with lower sodium, sugar and fat, said Principal Karen Stroup.
NEWS
December 10, 2003
Lasagna 2 pounds lasagna noodles, cooked and drained 3 pounds very lean ground beef 1 pound Italian sausage, loose 1 clove garlic, crushed 1 bundle fresh parsley, chopped 2 pounds ricotta cheese 1/4 pound Parmesan cheese, grated 1/2 pound mozzarella cheese, shredded 12 eggs 1 teaspoon salt 1/2 teaspoon black pepper ...
NEWS
By DANIEL J. SERNOVITZ | September 25, 2005
daniels@herald-mail.com Keefer Martin wore a broad grin on his face as he settled into a chair at the Shamrock Inn on a recent Friday night, the last few bars of the bluegrass tune "Rocky Top" still hanging in the air. The sounds of chatter and laughter seemed amplified in the moments after Martin and three other patrons offered their robust karaoke rendition of the tribute to Tennessee's landscape and before the next singer was to...
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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.
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NEWS
March 2, 2013
The Washington County Master Gardeners will hold a workshop on starter vegetable gardens Saturday, April 20, from 9:30 a.m. to 11 p.m. at Washington County Agricultural Education Center, 7303 Sharpsburg Pike in Boonsboro.   Participants will learn how to grow vegetables in small spaces including containers, raised beds, lasagna gardens and bags of soil. The workshop will cover soil testing, site evaluation and timing for best results.   The cost for the hands-on class is $10, which includes take-home seeds and a plant.  To request a registration form, call Diane at 301-791-1304 or send an email to dwoodrin@umd.edu .
OBITUARIES
December 10, 2012
Lana Cecilia (Carter) Durboraw of Hagerstown, died Sunday, Dec. 9, 2012.  She was born March 22, 1951, in Hagerstown, to the late James K. and Mary “Carmen” Donovan Carter.  She is survived by her beloved and dedicated son, Troy Anthony Carter, with whom she resided; two sisters, Carole C. Kline and Maria L. Carter of Hagerstown; a special niece, Tiffany C. Malott and family of Hagerstown; and her lifelong best friend, Sherry (Showe)...
NEWS
By ROXANN MILLER | roxann.miller@herald-mail.com | January 17, 2011
Students at Greencastle-Antrim High School celebrated Martin Luther King Jr. Day by giving back to the community. On Monday’s federal holiday, when many schools were closed, Greencastle students were keeping King’s legacy alive by serving others. After a day of class, six Greencastle-Antrim High students piled into a school van, along with civics teachers Ellen Kirkner and Van Adams, to serve lasagna to 10 residents of the New Hope Shelter at 25 S. Potomac St. in Waynesboro.
NEWS
By LYNN LITTLE / Special to The Herald-Mail | August 19, 2009
Boil. Drain. Serve. Not only is preparing pasta easy, but pasta also is an economical and versatile menu item. In these challenging economic times, stretch your food dollar by preparing and serving pasta-based casseroles. Pasta is typically fortified with iron and B vitamins. The B vitamin folic acid can lower the risk for certain birth defects, so it's an especially important nutrient for women of childbearing age. Pasta manufacturers also are adding "better for you" pasta varieties to their product lines.
NEWS
By TIFFANY ARNOLD | November 16, 2008
MOUNT AETNA - Years ago, Mexican seafood lasagna resolved dueling dinner requests in the Leitma household. "Seafood lasagna? I mean, you think, 'eew, OK,'" said Pamela Leitma, the peacemaker, the family foodie, the designated chef and the mommy. But it went over so well, Leitma said, that it is now a family favorite. She has reserved it for holidays. Leitma's seafood lasagna is easy-to-make comfort food that people will think is far more complicated than it is. Start to finish, it's done in an hour.
NEWS
By TIFFANY ARNOLD | October 6, 2008
MAUGANSVILLE -- Once plated, the steak lasagna Dorriene Diggs made was at least three inches thick. The adapted family recipe gets dimension from five cheeses, six kinds of vegetables, marinated steak and a Chardonnay-red wine sauce -- all without overloading the senses. It's a fitting dish to serve when you are entertaining many. At three inches thick, a little bit will go a long way. It's comfort food to the max, a good family reunion dish. It's also fitting that it comes from Diggs, 54, of Maugansville, who grew up a middle child of 18 kids.
NEWS
March 28, 2007
Greg Minnick Williamsport Track & Field Junior What's your favorite food? Pizza Who is your favorite cartoon character? Teenage Mutant Ninja Turtles What is your biggest ambition? 'Go to college. " Three people I'd like to have lunch with: Larry Bird, Jim Carrey, James Gist Who's your favorite musical group or artist? AC/DC The best thing about my school is: Friends The worst thing about my school is: Drama My classmates would probably name me 'Most likely to ...': "High jump.
NEWS
by JENNIFER FITCH | November 8, 2006
WAYNESBORO, Pa. - With layers of red sauce and white cheese, the steaming slices of lasagna easily resembled the American flag printed on napkins beside the plates. They also coordinated colors well with the "I Voted" stickers on the shirts and jackets of Tuesday evening's diners at St. Mary's Episcopal Church. "Our slogan is 'Go vote, come eat,'" head cook Liz George said. The Waynesboro church at 112 E. Second St. has been serving lasagna dinners on election night for more than 10 years.
NEWS
May 14, 2006
1 pound lasagna noodles (do not precook) 1-pound can pasteurized crab claw meat 1/2 pound sea scallops, quartered 1/2 pound medium-size shrimp, peeled and cut into two or three pieces (reserve the shells) 2 tablespoons olive oil 1/3 cup white cooking wine 1 teaspoon minced garlic 1 pound mascarpone cheese 3 to 4 cups shredded fontina cheese (Malott recommends freezing the cheese about a half-hour before shredding) For white sauce: 4 cups half and half 8 tablespoons butter 8 tablespoons flour 1/8 teaspoon salt 1/8 teaspoon Old Bay Seasoning Dash white pepper Dash onion powder Dash nutmeg (optional)
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