May 28, 1992 |
The shopping list includes: 200 dozen eggs 500 pounds of chicken and ham 175 pounds of cream cheese 300 pounds of vegetables 50-60 gallon containers of mayonnaise 1,400 loaves of bread Fortunately Cyndee Sammons does not have to carry all of it home. But she does have to make the food - about 35,000 tea sandwiches for the Devon Horse Show and Country Fair. She started at 6:30 Friday morning in the kitchen of St. Luke's Church in Devon and will work until midnight every night of the show.
February 1, 1989 |
Cooking style has changed a good bit around our house in the past few years, largely because there are no longer as many people around the table at dinner time. We used to be a clan of four or six or eight, what with parents and children and hungry friends of children. Today, we are usually only two or three, except on special occasions when we may be as many as 20. Anyway, most of the time we're not as many around the table as once we were. Now you might think that fewer people around the table would have changed my wife's shopping habits.
November 27, 1988 |
Most children drift off to sleep each Christmas Eve against their wills, trying as best they can to stay awake to hear Santa and his reindeer arrive. Somehow these youngsters never manage to keep their eyes open long enough to hear Santa's sleigh bells, and the most they can hope for is to rise at dawn to find their gifts piled beneath the tree. In the last three years, West Deptford resident Charles Sketchley and members of the Gloucester County Amateur Radio Club have changed that tradition for some children.
April 5, 2007 |
If you've ever dreamed of doing a job that is unusual, intensive, tasty, aromatic and, OK, hellish - pick a ham. I should know. Some weeks, I pick at least 30 pounds of ham. By "pick" I don't mean "select. " That's easy compared to what I do. My youngest son, Steven Gemperlein, owns Porky's Smokehouse, a deli/restaurant north of Pittsburgh where he smokes hams, turkeys and cheese. Patrons adore his hams and sandwiches with picked ham doused in pungent barbecue sauce. Ham barbecue sandwiches have a bit of history in my family.
February 27, 1991 |
The Useful Pig (HarperCollins, $22.95) is one of the finest primers on pork to come along in quite a while. It also has 122 recipes that showcase the pig's versatility and use around the globe. Roberta Wolfe Smoler, an accomplished home cook and cookbook author, has put together a collection of exciting recipes that makes "The Other White Meat" more than just a clever slogan. She has international standards - such as Catfish With Pork Strips and Vietnamese Sauce, Grilled Pork Chinese Style, Pork Chili, and Choucroute Garnie - as well as more familiar dishes such as Pork Chops With Apples and Cream, and Roast Suckling Pig With Herb Basting Sauce.
April 8, 2010
4 tablespoons unsalted butter (1/2 stick) 1/4 cup all-purpose flour 4 cups milk (whole or low-fat, not fat-free) 12 ounces Gruyere, finely grated 1 pound ham (smoked, wet-cured), chopped 1 (9-ounce) package frozen artichoke hearts, thawed and squeezed to remove excess moisture 1 tablespoon Dijon mustard 1 tablespoon mango chutney 1 tablespoon minced tarragon leaves or 1 1/2 teaspoon dried tarragon 12 ounces dried ziti, cooked and drained according to package directions 1 ounce finely grated Parmigiano-Reggiano cheese Position rack in the center of the oven and preheat to 350 degrees.
August 11, 2016 |
Makes 2 to 3 servings 2 tablespoons safflower oil, sesame oil, or other vegetable oil 1 cup thinly sliced scallions (white and green parts), plus 11/2 tablespoons coarsely chopped scallions (white and light-green parts), for optional garnish 1 cup chopped celery 1/2 cup seeded, chopped red bell pepper 1 to 11/4 teaspoons finely minced fresh culinary lavender spikes (bloom heads) or coarsely ground dried culinary lavender buds 11/4 teaspoons minced or grated peeled fresh ginger root 1 to 11/2 cups trimmed and coarsely diced thick-sliced baked ham or pre-cooked ham steak 21/2 cups cooked and cooled long-grain white or brown rice 1/2 cup golden or dark seedless raisins, or a combination 21/2 to 3 tablespoons low- sodium soy sauce, or more as needed 1/4 to 1/2 teaspoon freshly ground black pepper 11/2 tablespoons salted peanuts or cashews, for garnish (optional)
December 21, 2012 |
For most people, the Christmas ham conjures images of a clove-studded spiral of pink and smoky-sweet meat. But in our cure-your-own era of nose-to-tail charcuterie, those who have tackled the project of a "fresh" ham - one that's not been cured, cooked, or smoked - know the holiday centerpiece can be something altogether different. Think more of a traditional roast pork writ large, a majestic 20-pound joint of pig with a band of skin wrapped around its shanks - still scored like a crackly pinecone, but with meat inside that's white and savory with juice.
February 7, 1994 |
Roland P. Huestis, 90, an engineer and resident of Havertown for 45 years, died Wednesday in his home. Mr. Huestis was born in Fredericton, New Brunswick, Canada, and moved to the United States when he was 18. While serving in the Army, he learned a trade he would keep his entire life: radio operation. For more than 50 years, Mr. Huestis was an avid ham radio operator, said his wife of 61 years, Dore M. Huestis. He maintained communication through his radio with people around the world.
June 28, 1990 |
Whether they're invading wavelengths in a foreign country or chatting with their buddies two blocks away, amateur radio operators frequently like to live up to their nickname: ham operators. But all that toying on the airwaves can come in handy during serious times. Take last fall, when Hurricane Hugo's 140 m.p.h. winds ravaged the Caribbean, leaving an estimated 50,000 homeless and leaving several areas in Puerto Rico without electricity or phone lines. A few hours after the storm surged north toward the United States, amateur radio operator Jeff "N4CST" Duncan, earphones on and microphone in hand, contacted the local Red Cross from his Kennett Square home.