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Loaf

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NEWS
May 23, 2004
1 (16-ounce) round loaf bread (multi-grain, sourdough or another firm loaf) 1/4 cup balsamic vinegar 1 tablespoon olive oil 1 teaspoon dried whole oregano 1 teaspoon dried parsley flakes 1/4 teaspoon pepper 2 cloves garlic, minced 1 cup fresh mushrooms, sliced 6 (1/4 inch thick) tomato slices 2 (1/4 inch thick) red or Vidalia onion slices, separated into rings 2 cups shredded zucchini 8 (1-ounce) slices lean turkey 6 (1-ounce)
NEWS
January 21, 2009
CHAMBERSBURG, Pa. - The Franklin County Extension Association will hold its annual meeting Friday at 7 p.m. at Solomon's Lutheran Church, Chambersburg. Tickets cost $12.50 for adults and $6 ages 5 to 11. Doors at the church, at 4856 Wayne Road, open at 6:15 p.m. for snacks and fellowship. At 7 p.m., a chicken and ham loaf dinner will be served buffet-style. For more information, call 717-263-9226. The deadline for purchasing tickets is today.
NEWS
Scott Anderson | Culinary Passion | April 19, 2013
This variation of the muffuletta is easy to prepare. It is also a recipe that can be made in a hurry with a few of the basic muffuletta ingredients. Start out with Italian bread and build from there to create a nice sandwich that doesn't need to have a lot of work or time put into the build. Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherds-town, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board . Muffuletta on the fly 1 loaf fresh Italian bread Extra virgin olive oil 1/2 cup fancy shredded Parmesan cheese 1/4  cup sliced pimentos 1 tablespoon dried basil 1 tablespoon dried oregano 1 teaspoon dried thyme 1/4 cup sliced black olives 1/4  cup chopped green olives 1/4  pound salami, thinly sliced 1/4  pound ham, thinly sliced 1/4  pound mozzarella cheese, thinly sliced 1/4 pound aged provolone cheese, thinly sliced Slice loaf in half lengthwise.
OPINION
June 14, 2012
Thanks for the memories, Manbeck Bread Co. To the editor: I sure was sorry to see them tearing down the old Manbeck building. I have the most happy memories of the bakery. I used to live on Mechanic Street when I was a kid. And the smell was out of this world. My brothers and I used to go down to windows on the side of the building. We would call to the men working there and ask if they had any loaves of bread, which they called “cripples.” They were loaves of bread that cracked on top. They would give us a loaf out the window.
NEWS
Scott Anderson | Culinary Passion | April 5, 2013
I love a great sandwich. In fact, I would love to have held court with the Earl of Sandwich to see the first creation as it took place. As such there are a variety of sandwiches and flavors, but my next recipes will focus on the wonderful flavors of a muffuletta. Muffulettas originated in the New Orleans' French Quarter and have as many twists and turns as a Mardi Gras festival has partygoers.  The burning question is whether to serven them hot or cold. A traditionalist would swear that cold is the way to go but a new wave of customers are begging for a hot sandwich.
NEWS
March 14, 2001
Celebrating St. Patrick's Day: Recipes Dublin Coddle 1 pound rashers (bacon) 1 pound sausage 6 sliced onions 8 to 10 thinly sliced potatoes 2 cooking apples, peeled, cored and sliced 1 bunch fresh herbs 2 1/2 cups vegetable stock or water, about 20 ounces finely chopped parsley pepper Cut rashers into three pieces. Layer meat, vegetables and apples in saucepan. Add fresh herbs and pepper. Add stock or water and cover.
NEWS
By TIFFANY ARNOLD | October 17, 2007
Click here to view slideshow BARDANE, W.Va. - The artisan bread technique has endured centuries of technological change, and the resulting loaves have stood up to more - Bill Theriault's brick. Theriault, 61, of Hagerstown, is a historian and head of the Peter Burr Bread Bakers Guild, which hosts events at Peter Burr Farm in Bardane. On Saturday, Oct. 20, the guild will be baking bread in the farm's brick oven as part of a harvest fair. Theriault, who is finishing up a book on making artisan bread, leads demonstrations about the craft of baking artisan bread.
NEWS
By ALICIA NOTARIANNI | alnotarianni@aol.com | May 11, 2013
In a fast-paced, convenience-focused world of packaged, processed food, Susan Stoy makes anything possible from scratch. “All our meals, mashed potatoes, macaroni and cheese are never from a box. They are always homemade,” her daughter Kandis Stoy said. “She makes a loaf of bread every day. She makes sure she gets home to take it out and cuts it a few hours later. Some nights she is up at 1 in the morning cutting the bread.” As if that weren't enough single-minded devotion, Kandis Story, 20, of Boonsboro, said her mom rises between 4 and 5 a.m. to pack lunches and to feed her husband and son before they leave for work.
NEWS
January 5, 2009
CHAMBERSBURG, Pa. -- The Franklin County Extension Association will hold its 91st annual Franklin County Cooperative Association meeting Friday, Jan. 23, at 7 p.m. at Solomon's Lutheran Church, Chambersburg. This year's speaker will be Dr. David Wolfgang, Extension veterinarian, Penn State University, who will talk about "Animal Agriculture, an Economic Bridge in Afghanistan. " Wolfgang has made two trips to Afghanistan for the U.S. Agency for International Development to support its efforts for reconstruction and development of agriculture infrastructure.
NEWS
April 20, 1999
How long can you keep lunch meats in the refrigerator before they should be thrown out? Prepackaged lunch meats are marked with a "best if used by" date, says Rebecca Davis, family and consumer sciences extension educator for Maryland Cooperative Extension, Frederick County - University of Maryland. But frequently, they don't last that long, she adds. If you have lunch meat sliced at the deli, it should be OK to eat for five to seven days, according to Davis. The freshness of the meat depends on how long the large loaf - the whole bologna - has been in the deli case, she says.
ARTICLES BY DATE
NEWS
By ALICIA NOTARIANNI | alnotarianni@aol.com | May 11, 2013
In a fast-paced, convenience-focused world of packaged, processed food, Susan Stoy makes anything possible from scratch. “All our meals, mashed potatoes, macaroni and cheese are never from a box. They are always homemade,” her daughter Kandis Stoy said. “She makes a loaf of bread every day. She makes sure she gets home to take it out and cuts it a few hours later. Some nights she is up at 1 in the morning cutting the bread.” As if that weren't enough single-minded devotion, Kandis Story, 20, of Boonsboro, said her mom rises between 4 and 5 a.m. to pack lunches and to feed her husband and son before they leave for work.
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NEWS
Scott Anderson | Culinary Passion | April 19, 2013
This variation of the muffuletta is easy to prepare. It is also a recipe that can be made in a hurry with a few of the basic muffuletta ingredients. Start out with Italian bread and build from there to create a nice sandwich that doesn't need to have a lot of work or time put into the build. Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherds-town, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board . Muffuletta on the fly 1 loaf fresh Italian bread Extra virgin olive oil 1/2 cup fancy shredded Parmesan cheese 1/4  cup sliced pimentos 1 tablespoon dried basil 1 tablespoon dried oregano 1 teaspoon dried thyme 1/4 cup sliced black olives 1/4  cup chopped green olives 1/4  pound salami, thinly sliced 1/4  pound ham, thinly sliced 1/4  pound mozzarella cheese, thinly sliced 1/4 pound aged provolone cheese, thinly sliced Slice loaf in half lengthwise.
NEWS
Scott Anderson | Culinary Passion | April 5, 2013
I love a great sandwich. In fact, I would love to have held court with the Earl of Sandwich to see the first creation as it took place. As such there are a variety of sandwiches and flavors, but my next recipes will focus on the wonderful flavors of a muffuletta. Muffulettas originated in the New Orleans' French Quarter and have as many twists and turns as a Mardi Gras festival has partygoers.  The burning question is whether to serven them hot or cold. A traditionalist would swear that cold is the way to go but a new wave of customers are begging for a hot sandwich.
OPINION
June 14, 2012
Thanks for the memories, Manbeck Bread Co. To the editor: I sure was sorry to see them tearing down the old Manbeck building. I have the most happy memories of the bakery. I used to live on Mechanic Street when I was a kid. And the smell was out of this world. My brothers and I used to go down to windows on the side of the building. We would call to the men working there and ask if they had any loaves of bread, which they called “cripples.” They were loaves of bread that cracked on top. They would give us a loaf out the window.
NEWS
By FAITH CRUMBLY / Special to The Herald-Mail | September 29, 2010
Special K Loaf has long been a favorite in my family. Even now, cooking for an empty nest of myself and my husband, Ed, I make the loaf to serve eight. I use leftovers as a dinner entre, sandwich filling or breakfast protein. For the past 16 years, I've adapted the ovo-lacto version of this recipe passed down from my sister to suit the taste for total vegetarian/vegan cuisine that Ed and I have developed. I prepare the loaf from memory and suggest home cooks adjust ingredient amounts to suit their taste and texture preferences.
NEWS
By ANDREA WEIGL / Raleigh News and Observer | September 30, 2009
Linda Watson wants to reduce greenhouse gases -- one pot of beans at a time. The 53-year-old Raleigh, N.C., woman has developed a cooking method that she hopes will help people eat healthy, low-cost meals that use less energy, send less waste to the landfill and create a smaller carbon footprint. She preaches her method on her Web site, www.cookforgood.com. "I want to change the world," Watson says, seated at her dining-room table over a lunch of red bean chili, corn, carrot sticks and yogurt.
NEWS
January 21, 2009
CHAMBERSBURG, Pa. - The Franklin County Extension Association will hold its annual meeting Friday at 7 p.m. at Solomon's Lutheran Church, Chambersburg. Tickets cost $12.50 for adults and $6 ages 5 to 11. Doors at the church, at 4856 Wayne Road, open at 6:15 p.m. for snacks and fellowship. At 7 p.m., a chicken and ham loaf dinner will be served buffet-style. For more information, call 717-263-9226. The deadline for purchasing tickets is today.
NEWS
January 5, 2009
CHAMBERSBURG, Pa. -- The Franklin County Extension Association will hold its 91st annual Franklin County Cooperative Association meeting Friday, Jan. 23, at 7 p.m. at Solomon's Lutheran Church, Chambersburg. This year's speaker will be Dr. David Wolfgang, Extension veterinarian, Penn State University, who will talk about "Animal Agriculture, an Economic Bridge in Afghanistan. " Wolfgang has made two trips to Afghanistan for the U.S. Agency for International Development to support its efforts for reconstruction and development of agriculture infrastructure.
NEWS
May 16, 2008
"Some few weeks back The Herald-Mail published an editorial on what should parents tell their children about sex. This has been a subject in your paper quite frequently, but most emphasized the school, church, anything but parents teach this subject. Look at the Amish people. They don't smoke, drink, do drugs or have a problem with teens. Parents should set the example. They have their own schools, so their children aren't subject to these problems, including carrying firearms and knives to school.
NEWS
By TIFFANY ARNOLD | October 17, 2007
Click here to view slideshow BARDANE, W.Va. - The artisan bread technique has endured centuries of technological change, and the resulting loaves have stood up to more - Bill Theriault's brick. Theriault, 61, of Hagerstown, is a historian and head of the Peter Burr Bread Bakers Guild, which hosts events at Peter Burr Farm in Bardane. On Saturday, Oct. 20, the guild will be baking bread in the farm's brick oven as part of a harvest fair. Theriault, who is finishing up a book on making artisan bread, leads demonstrations about the craft of baking artisan bread.
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