Recipe of the Month
For several years, I have been using recipes from the past for this article. I am running out of old-time recipes, so the column will now be “The Recipe of the Month.” There are some great recipes that I have found that I would like to share. I will try to use a variety of…
Supermarket Gourmet
by Buck Reed New Year, New Kitchen Maybe you are feeling it, and maybe you are not, but I think some prices at the supermarket are dropping. Okay, maybe not as fast as we would like them to or as much. But the gap between cooking at home and going out to eat has never…
Taste of the Past
Winter has officially arrived, and the cold weather is here for another three to four months. I am not a winter person, so I want to have something that is warm and comforting to eat on those cold and wind-chilling days. I can remember my mother making chicken and dumplings or slippery pot pie many…
Taste of the Past
Taste of the Past Here is an old-time recipe by Easy Family Recipes. I found this recipe on the Pinterest website. This is an easy recipe for cookies that is different from other traditional Christmas Cookies. These snowball cookies are soft, buttery treats that melt in your mouth.. The origins of Snowball Cookies, also known…
The Supermarket Gourmet
by Buck Reed Good People Cook One thing every American can agree on is that we don’t all agree. As for me, I am more concerned with whether you are a good person or not. In my opinion, an excellent way to tell if you are a good person is this question: “Do you cook?”…
Taste of the Past
Here is an alternative to the pumpkin pie for your Thanksgiving dinner. This easy pumpkin mousse is cool, creamy, and ready in minutes. Cream cheese, pudding mix, whipped topping, and canned pumpkin are layered with gingersnap crumbles for a fast fall dessert. A pumpkin mousse parfait, warmly spiced and studded with crunchy gingersnap bits, comes…
The Supermarket Gourmet
Fall for Flavor As we enter the fall season, which for us in Catoctin Mountain country means a few more hot days peppered with a little rain and some tolerably cooler weather, we welcome the usual flavors of fall. But before we settle for “Pumpkin Spiced” lasagna, let’s consider some of the other flavors that…
Taste of the Past
I was looking for a different kind of recipe for the October Issue. I found this recipe in the Taste of Carriage House. This recipe book has a ton of great recipes. I thought this recipe would be a good one for fall. I hope you enjoy it! Pecan Crunch Salmon Ingredients4 salmon fillets (1-1½…
The Supermarket Gourmet
In the Beginning by Buck Reed My writing career started at Culinary School when I submitted articles to the school newspaper, and, much to my surprise, they actually got published. Eventually, I was made editor, mostly because nobody wanted to do it. My spelling and grammar left a lot to be desired, but I did…
Taste of the Past
With the 2025 Thurmont & Emmitsburg Community Show just around the corner, I thought I would delve into my Aunt Erma’s The Run of the Mill Recipes cookbook for one of her champion cakes. Erma won numerous Grand Champion ribbons for her cakes. Here is her Grand Champion Coconut Cake recipe Coconut Cake Ingredients3 cups…
The Supermarket Gourmet
by Buck ReedChips on Sandwiches In almost every measure, our society is at the top of the world. Okay, let’s leave politics and nuclear superiority out of this; instead, let’s look at the grocery store, where we can find a whole aisle—and sometimes more—loaded with the widest variety of chips ever. I doubt anyone in…
Taste of the Past
I found this recipe in one of Pillsbury’s Bake Off cookbooks. This recipe was the grand prize winner in 1978. Biscuits make a flaky home-style crust for a popular pot pie with chicken in a creamy, cheesy sauce. This dish is great for busy households with little time to prepare a meal. Chicken & Broccoli…
The Supermarket Gourmet
by Buck Reed The Heart of a Cook I originally wanted to write about the life of a chef, but I got too depressed and had to scrap it. Instead, we can hopefully find inspiration in what drives a cook. It doesn’t really matter if you are a professional cook in a kitchen brigade, a…
Taste of the Past
The recipe for this month is a recipe from the A Taste of Carriage House cookbook. Juanita Bowers and her husband owned and operated the Carriage House Candy & Bake Shop in Mt. Pleasant. She developed this cookbook containing some of her favorite recipes. I remember loving to go there for cake decorating supplies and…
The Supermarket Gourmet
by Buck Reed Vegetables You Are Not Eating But Should Be As summer is firmly here, it is time to explore the farmers markets and the produce aisle of your local supermarket. Really look this time, though. It’s easy to just grab the vegetables that you know and are familar with, along with a bunch…
Taste of the Past
Maxine TroxellThis recipe came from the Farm Journal’s Country Cookbook. I have won numerous prize ribbons with this cake. It’s perfect to serve with fresh fruit, and the recipe makes a large cake. This cake has been taste-tested by my late dog, Trixie. I usually make this cake for the Community Show, but one year,…
The Supermarket Gourmet
by Buck Reed The Art & Science of Picnicking So, summer is here. This is a time when a person’s attention might turn to picnicking. Nothing piques someone’s interest quite like packing some carefully planned foods into a basket and traveling to a not-too-crowded park or riverbank. From there, a nice meal Alfresco can be…
Taste of the Past
Maxine Troxell No Bake Banana Split Dessert The No Bake Banana Split Dessert is a classic treat that layers a graham cracker crust, cream cheese filling, bananas, pineapple, whipped cream, nuts, chocolate, and Maraschino cherries on top. It is a take on the classic banana split, which is claimed to have been created in Pennsylvania.…
The Supermarket Gourmet
by Buck Reed Mexican Breakfast This past weekend, I developed a new pet peeve. At one of my favorite restaurants, where the corporation rules, they offered one of my favorite dishes: Shrimp and Grits. Obviously, when they wrote their menu with the words “Creole sauce,” having worked on the Delta Queen out of New Orleans,…
Taste of the Past
Maxine Troxell This cheese and onion quiche is the kind of classic dish grandma would serve up for a cozy brunch or a special Sunday breakfast. With its buttery, flaky crust, creamy egg filling, and caramelized onions melted into gooey cheese, every bite feels like home. It’s simple and timeless, just the way the best…
