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Newspaper
News
Location
Frederick, Maryland, United States of America
Date
Jun 13, 2001
Page
13
A rambling, OCR messy text mentions a chef at the ballpark, various vague phrases about dishes, a possible restaurant, and scattered names. The readable parts reference culinary activity, venues, and implied events without clear dates or outcomes.
Rhubarb offers varieties with pink to pale red stalks and yellow green leaves. Field crown rhubarb yields a cherry red stalk and stronger flavor. Peak season runs April to June. Leaves are toxic. do not eat. Store leafless stalks in the fridge for 5 to 7 days or freeze for longer. Rhubarb is low in fat and sodium with about 20 calories per half cup.
A home kitchen guide profiles rhubarb uses beyond pie filling, detailing stewed rhubarb, rhubarb sauce with yogurt or ice cream, and a rhubarb crumble. Recipes include amounts for rhubarb, sugar, water, lemon juice, and ginger, with serving ideas and a brief author note by Lisa L. Kel hot.
A fragment suggests a cook favors the slow cooker for fine meals, framing it as a quick route to quality cooking despite tangled phrasing. The note hints at testing a dish and the perceived ease, though details are unclear.
International Association hosts Ura Claborne Memorial Dinner with chef son Max. The feature traces her Slow Cooker journey from first Crock Pot gifts to 23 cookbooks and fea tured recipes like Chicken Merlot with Mushrooms.
Step by step for Give Dad a Hand Cookies from Hershey’s. Includes chocolate toffee haystacks and decorative hand outline with icing. Provides ingredients, directions, baking at 350, yields 12 to 14 cookies, nutrition per serving.
Associated Press notes a healthier barbecue pot roast from Evelyn Tribole’s More Healthy Homestyle Cooking. The book offers slimmed down makeovers with little taste loss, part of a 2 volume collection including apps to desserts. The pot roast recipe totals 244 calories per serving with reduced fat and cholesterol versus conventional versions.
A 4-quart roasting method browns beef top round with onions red pepper and mushrooms. Simmer with garlic carrots barbecue sauce molasses chili and mustard powders for about 1.5 hours until fork tender. yields a protein rich dish with 241 calories per serving and 28 grams protein.
Listings from Frederick and nearby towns detail weekly menus at Laitan bread AMYRASIA de cert Friday June 22 juice, hot dogs, baked fish, macaroni, ham and cabbage, pasta casseroles, desserts. Centers include Likertytown United Methodist Church Hall Mount Pleasant Baritas Hall Jefferson Community Center Woodsboro Fire Hall Fravaville Ballenger Community Center with dates June 18 to June 26 and various sides.
Food Network Kitchens advises keeping potatoes and onions separate in dry storage to prevent onions from becoming mushy, outlining practical storage guidance. The tip emphasizes preserving texture and quality of both staples in home kitchens.
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