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NEWS
March 22, 2006
1 cup heavy cream 1 cup milk 1/2 cup chopped tomatoes 4 cups tomato juice 1 tablespoon fresh basil, lightly chopped 1 teaspoon salt 1 teaspoon coarsely ground pepper 2 ounces Parmesan cheese 1 tablespoon sugar Combine all ingredients and heat until just boiling. Serves 10 to 12. - Courtesy of Blue Moon Cafe
NEWS
February 3, 1998
Here are some emergency substitutions, courtesy of "Betty Crocker's New Cookbook": baking powder, 1 teaspoon - 1/2 teaspoon cream of tartar plus 1/4 teaspoon baking soda balsamic vinegar, 1 tablespoon - 1 tablespoon sherry or cider vinegar dry bread crumbs, 1/4 cup - 1/4 cup finely crushed cracker crumbs, corn flakes or quick-cooking or old-fashioned oats chicken, beef or vegetable broth, 1 cup - 1 teaspoon chicken, beef or...
NEWS
September 22, 2004
Barb and Tom's Chili 2 pounds ground beef 2 (15-ounce) cans kidney beans 4 (7.5-ounce) cans tomato sauce 1 (16-ounce) can whole peeled tomatoes. 2 medium onions, chopped 2 medium green peppers, chopped 2 tablespoons minced garlic 3 tablespoons chili powder 3 tablespoons A1 Steak Sauce 1 teaspoon Worcestershire sauce 2 teaspoons Old Bay seasoning 3 teaspoons cider vinegar 1 tablespoon sugar 1/2 teaspoon oregano 1 teaspoon yellow mustard 1 can beer Fresh hot peppers and red pepper flakes (see cook's note)
LIFESTYLE
October 2, 2012
Lieba Cohen is a member of B'nai Abraham Congregation, a 120-year-old Jewish congregation in Hagerstown. She submitted this recipe for honey cake, a sweet traditionally eaten during the Jewish New Year, Rosh Hashanah, which this year was Sept. 16 to 18. "(Honey cake) is symbolic of the wish for sweet hopes for a sweet year," Cohen said in an email. "As a child, I always remember having honey cake for the New Year. " Cohen uses a honey cake recipe from a book with connections to her childhood.
NEWS
Scott Anderson | Culinary Passion | March 31, 2011
Meatloaf is a family staple going way back before Alice on "The Brady Bunch" was stopping off at the butcher shop to visit with Sam to pickup 10 pounds of ground beef at a time for the family meatloaf. A family favorite for years, meatloaf is equally wonderful served cold, sliced on sandwich, as well as hot with mashed potatoes and gravy. This loaf is an upscale version of the usual that's out there. I've added some fresh peppers and onions, with barbecue sauce and a few more flavorful side ingredients.  Please feel free to add in or change the recipe as you see fit to create something deliciously comfortable for your family.
NEWS
By Pittsburgh Post-Gazette | August 18, 2009
ENCHILADA SAUCE (Tested by the Pittsburgh Post-Gazette) I've had this in my recipe file for more than 15 years and it's a family favorite. It doubles easily and can be used for shredded beef or chicken enchiladas. - Gretchen McKay 2 tablespoons oil 1/3 cup finely chopped onion 1 clove garlic, minced 1/2 cup hot water 1 beef bouillon cube 16 ounces tomato sauce 1-2 tablespoons chili powder 1 teaspoon sugar 1/4 teaspoon salt 1/4 teaspoon cumin 1/2 cup cold water 1 tablespoon cornstarch Heat oil over low heat in large saucepan.
LIFESTYLE
January 15, 2013
Kim West of Hagerstown entered the Herald-Mail's 2012 Cookie Exchange Contest. Her entry, Mom's Cracker Jack Cookies, was not selected as a winner, but the concept was distinctive. "This is my mom's recipe," she said. "She's just one of those older women who takes things and throws them together. My nephews love this one, so I thought I would enter it. " Cooking is something of a family tradition for West. She and her sisters all cook, and West has cooked for 40 years, since she was an adolescent.
NEWS
August 25, 2010
"This is Mama's spaghetti sauce," said Lorraine O'Neill. "My mother died many years ago but my father has taken over making the sauce. It is a family tradition every Thanksgiving Friday and whenever our whole clan (30 of us and growing) gathers. " Most of O'Neill's family is still in Massachusetts where she grew up, but she has lived and practiced as a physical therapist in Hagerstown since 1979. O'Neill also makes Mama's spaghetti sauce for meals with friends from the Unitarian Universalist Church of Hagerstown, where she has been a member for 31 years.
NEWS
By CRYSTAL SCHELLE | October 29, 2008
When I was growing up, my mom always knew how to stretch grocery money to the limit. In the days before purchasing in bulk was en vogue, she always found a way to make what we had somehow feed a family of six. Mom taught me that beef and chicken can easily be added into a menu without spending a lot. But seafood, especially fish, can be stretched on a budget. For a large family, purchasing fresh fish was a luxury in the winter time. And after a while, there were only so many cans of tuna a person could consume.
NEWS
September 2, 2007
For the pork chops: 1/2 cup table salt 4 bone-in pork rib chops, 3/4 to 1 inch thick (8 to 10 ounces each), trimmed of excess fat 1 tablespoon plus 1 teaspoon vegetable oil, divided For the spice rub: 1 tablespoon paprika 1 tablespoon brown sugar 2 teaspoons ground coriander 1 teaspoon cumin 1 teaspoon black pepper For the sauce: 1/2 cup ketchup 3 tablespoons light or mild molasses ...
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LIFESTYLE
January 15, 2013
Kim West of Hagerstown entered the Herald-Mail's 2012 Cookie Exchange Contest. Her entry, Mom's Cracker Jack Cookies, was not selected as a winner, but the concept was distinctive. "This is my mom's recipe," she said. "She's just one of those older women who takes things and throws them together. My nephews love this one, so I thought I would enter it. " Cooking is something of a family tradition for West. She and her sisters all cook, and West has cooked for 40 years, since she was an adolescent.
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LIFESTYLE
October 2, 2012
Lieba Cohen is a member of B'nai Abraham Congregation, a 120-year-old Jewish congregation in Hagerstown. She submitted this recipe for honey cake, a sweet traditionally eaten during the Jewish New Year, Rosh Hashanah, which this year was Sept. 16 to 18. "(Honey cake) is symbolic of the wish for sweet hopes for a sweet year," Cohen said in an email. "As a child, I always remember having honey cake for the New Year. " Cohen uses a honey cake recipe from a book with connections to her childhood.
NEWS
Scott Anderson | Culinary Passion | March 31, 2011
Meatloaf is a family staple going way back before Alice on "The Brady Bunch" was stopping off at the butcher shop to visit with Sam to pickup 10 pounds of ground beef at a time for the family meatloaf. A family favorite for years, meatloaf is equally wonderful served cold, sliced on sandwich, as well as hot with mashed potatoes and gravy. This loaf is an upscale version of the usual that's out there. I've added some fresh peppers and onions, with barbecue sauce and a few more flavorful side ingredients.  Please feel free to add in or change the recipe as you see fit to create something deliciously comfortable for your family.
NEWS
August 25, 2010
"This is Mama's spaghetti sauce," said Lorraine O'Neill. "My mother died many years ago but my father has taken over making the sauce. It is a family tradition every Thanksgiving Friday and whenever our whole clan (30 of us and growing) gathers. " Most of O'Neill's family is still in Massachusetts where she grew up, but she has lived and practiced as a physical therapist in Hagerstown since 1979. O'Neill also makes Mama's spaghetti sauce for meals with friends from the Unitarian Universalist Church of Hagerstown, where she has been a member for 31 years.
NEWS
By Pittsburgh Post-Gazette | August 18, 2009
ENCHILADA SAUCE (Tested by the Pittsburgh Post-Gazette) I've had this in my recipe file for more than 15 years and it's a family favorite. It doubles easily and can be used for shredded beef or chicken enchiladas. - Gretchen McKay 2 tablespoons oil 1/3 cup finely chopped onion 1 clove garlic, minced 1/2 cup hot water 1 beef bouillon cube 16 ounces tomato sauce 1-2 tablespoons chili powder 1 teaspoon sugar 1/4 teaspoon salt 1/4 teaspoon cumin 1/2 cup cold water 1 tablespoon cornstarch Heat oil over low heat in large saucepan.
NEWS
By JUDY STARK / St. Petersburg Times | June 16, 2009
Joe Angelone grew up the only boy and the baby in a big Italian family. He learned to cook from scratch, taught by a dozen aunts and uncles. Now he cooks two or three times a week. Once a month he makes a 4-gallon batch of tomato sauce and freezes it. The family serves it lots of ways: over spaghetti; in wife Nanette's eggplant lasagna; in a bowtie pasta and broccoli dish; or in anything that can be enhanced by a little red sauce. The Angelones, of Clearwater, Fla., host all-out pasta fests, and on Christmas Day they're in the kitchen making lasagna, meatballs, spaghetti.
NEWS
By LYNNE ROSSETTO KASPER / Scripps Howard News Service | January 24, 2009
You will love the unruliness of this hollow pasta. It fights the fork, but picks up all the goodness of the sauce. Also, this recipe marks one of the few times you break pasta before dropping it into the pot. If ziti aren't to be had, use penne or rigatoni. GREEK CINNAMON-SCENTED TOMATO SAUCE WITH PASTA 5 quarts of salted water in a 6-quart pot Sauce: Good-tasting extra-virgin olive oil 1 medium onion, chopped 1/3 tightly packed cup of flat-leaf parsley, coarsely chopped Salt and freshly ground black pepper to taste 1 heaping tablespoon tomato paste 6 large garlic cloves, minced 1 1/4 teaspoons dried oregano (Greek oregano preferred)
NEWS
By CRYSTAL SCHELLE | October 29, 2008
When I was growing up, my mom always knew how to stretch grocery money to the limit. In the days before purchasing in bulk was en vogue, she always found a way to make what we had somehow feed a family of six. Mom taught me that beef and chicken can easily be added into a menu without spending a lot. But seafood, especially fish, can be stretched on a budget. For a large family, purchasing fresh fish was a luxury in the winter time. And after a while, there were only so many cans of tuna a person could consume.
NEWS
By LYNN LITTLE | August 6, 2008
Wouldn't it be great to season your food without adding a lot of fat or salt? Try adding onions. Their lively flavor ranges from sharp to sweet and they will enhance many dishes, plus provide a nutritional boost. High-fiber, low-calorie onions count as a vegetable. There are many different onion varieties on the market. They are classified as either storage onions or sweet onions. Storage onions, such as the common yellow onion, have a sharp flavor, thick skin and low moisture content.
NEWS
September 2, 2007
For the pork chops: 1/2 cup table salt 4 bone-in pork rib chops, 3/4 to 1 inch thick (8 to 10 ounces each), trimmed of excess fat 1 tablespoon plus 1 teaspoon vegetable oil, divided For the spice rub: 1 tablespoon paprika 1 tablespoon brown sugar 2 teaspoons ground coriander 1 teaspoon cumin 1 teaspoon black pepper For the sauce: 1/2 cup ketchup 3 tablespoons light or mild molasses ...
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