Taste of the Past
Maxine TroxellI am always looking for new recipes. I came across a cookbook titled Best Recipes several years ago. Recipes in this book came from the backs of boxes, bottles, cans, and jars. This recipe for Pumpkin Bread is different from the one from Libby’s, so I’m not sure of the source of this recipe.…
The Supermarket Gourmet
by Buck Reed Working the Dining A Cruise Ship Tale Going on a cruise ship can be a mixed bag of experiences. On one hand, you have a multitude of service personnel who are dedicated to you having a wonderful vacation, one that is not only memorable but also safe. On the other hand, you…
Taste of the Past
Maxine Troxell Okay, here I go, divulging the source of some of my secret recipes. Back in 1972, I purchased a cookbook from The Farm Journal called The Country Cookbook. I have gotten a lot of my prize recipes from this book, including a number of bread, cake, cookie, and pie recipes. This Pecan Pie…
The Supermarket Gourmet
by Buck Reed Cobblers, Crisps, and Buckles This is one of those desserts that can be a game changer for your holiday feast, but you need to do a bit of planning and execution to pull it off. Make a splash this holiday season, and create your own cobbler, crisp, or buckle. It may not…
Eat well feel good
Jalapeño Popper Mac n’ Cheese Bites Prep Time: 2o minutes Total Time: 1 hourServings: 12High-Calcium Bone-Health Vegetarian Nut-Free Low-Sodium Ingredients 6 ounces small elbow macaroni 5 ounces reduced-fat cream cheese, softened 1 tablespoon unsalted butter 1 large egg ¾ cup whole milk 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon dry mustard 2…
Taste of the Past
Maxine Troxell With the upcoming Thurmont & Emmitsburg Community Show, I wanted to find a winning recipe to share. This recipe was the Grand-Prize winner in the 1968 Pillsbury Bake-Off. Happy baking, and I hope to see your cake at the Thurmont & Emmitsburg Community Show Bake Sale on September 6 at 7:30 p.m. Nutty…
Eat well feel good
Zucchini Scampi Active Time: 25 minutes Total Time: 25 minutesServings: 4Egg-Free Sesame-Free Vegetarian Nut-Free Gluten-Free Ingredients 2 zucchini (10 oz. each), trimmed and halved lengthwise 2 small summer squash (5 oz. each), trimmed and halved lengthwise 1/8 teaspoon salt, plus ¼ teaspoon, divided 2 tablespoons extra-virgin olive oil, divided 1 lemon, halved ½ cup dry white…
The Supermarket Gourmet
by Buck Reed The Snackle Box (Patent Pending!) Is your lunch bag getting a bit boring? Or is lunch in a sit-down restaurant getting too expensive? Let’s face it, even fast food is putting a dent in our wallets! So, why not give a Snackle Box (Patent Pending) a chance? Put a little variety and…
Taste of the Past
Maxine Troxell Summer is the ideal time to fire up the grill and enjoy your meal outdoors. Whether it’s hot dogs, hamburgers, chicken, or ribs, everything tastes better on the grill. I was looking for some old recipes, and I found this recipe for Texas Honey Sweet & Sour Ribs in my Aunt Erma’s Run…
The Supermarket Gourmet
by Buck Reed Mead Maker . “When Odin drank of the song-mead he composed poems which for sweetness and grandeur have never been surpassed. He was the first poet and knew well the magic of the mead. For the source of it was secret, and was discovered only by Ivalde, the watchman of the primeval…
Taste of the Past
Maxine Troxell With summer approaching, it’s berry-picking time. I remember picking black raspberries at Catoctin Mountain Orchard. Berry picking wasn’t one of my favorite things to do, especially black raspberries, because of all the thorns on the bushes. When I was growing up, I remember my mother would make black raspberry custard pies. Anytime someone…
The Supermarket Gourmet
by Buck Reed .Grits Not many people will agree with me, but I will say it: I like grits. If they are on the menu, I will order them. Unfortunately, they have been fighting a bad rap since they were probably first made. But hot grits with a pat of butter is good. Stir in…
Taste of the Past
Maxine Troxell Becky Linton, Thurmont High School class of 1958, gave me this recipe from Mrs. Strube, who taught first or second grade at Thurmont Elementary School. This recipe is dated September 27, 1949. Our family had just moved to Thurmont in 1951, and I remember her classroom was across the hall from the second-grade…
The Supermarket Gourmet
by Buck ReedThe word “mycology” refers to the study of fungi, which is another word for mushrooms. You don’t really need to study mushrooms to appreciate them or enjoy what they bring to the culinary world. But in case you need to know, or are ever on Jeopardy and the category comes up, below are…
Eat Well Feel Good
Kale & Avocado Salad with Blueberries & Edamame Yield: 8 cups Prep Time: 20 minutesTotal Time: 20 minutesServings: 4 Nutrition Profile: Diabetes-Friendly Healthy Pregnancy Vegetarian Gluten-Free Egg-Free 6 cups stemmed and coarsely chopped curly kale 1 avocado, diced 1 cup blueberries 1 cup halved yellow cherry tomatoes 1 cup cooked shelled edamame ¼ cup sliced…
The Supermarket Gourmet
by Buck Reed Old Bay…It’s a Maryland Thang, Hon Maryland and, more importantly, the Chesapeake Bay has firmly established itself as a kingdom of seafood. We are known for our oysters, shrimp, and, of course, our Maryland crabs. And, what real Marylander doesn’t know that crabs are firmly linked to Old Bay seasoning? I would…
Taste of the Past
by Maxine Troxell Got a ham bone leftover from the holidays? Lucky you. Put it to good use in this comforting ham and bean soup. The soup was one of my favorites. My mom used to make this soup with rivels. She always made it in a pot on the stove. This recipe uses a…
