November 26, 1989 |
While 7-year-old Julie Bailey watched, her brother Chris, 12, loaded weight after weight on a scale hanging from a bridge of spaghetti and glue that she and her father had built for a bridge-building contest at Chews Elementary School, where she is a second grader. The bridge, a model railroad trestle about 16 inches long, spanned two tables. When the weight reached reached nine pounds, the bridge creaked into a 'U' shape, but did not break. Parents and children in the gymnasium cheered as the judge, Principal James Palmer, shook his head.
May 21, 1993 |
"I'm in first grade and I like to write sentences. " Dwayne, 6, is sitting at a table as he speaks, drawing a train with red magic marker. "Philadelphia starts with a P," he says, "and I like to color, too. See - here's the dirt and oil in the carts behind the train. The dirt's for flowers. " It's a well-drawn picture, with smoke from the stack, wheels, rails, a tunnel, and even a window for the engineer. Dwayne is progressing at an age- appropriate level in school and has an average IQ. He's slight, with an elfin face, sunny smile and happy disposition, despite the neglect and deprivation in his background.
February 28, 2003 |
Tom Glazer, 88, a folk singer who was best known for his hit children's song "On Top of Spaghetti," died of complications from a stroke last Friday at St. John's Home in Rochester, N.Y. Mr. Glazer, who grew up in South Philadelphia but spent most of his adult life in the New York area, suffered a stroke in December en route from his home in Chestnut Hill to his son John's home in Rochester. A member of a generation of troubadours who popularized protest songs, Mr. Glazer recorded an album, Songs of the Spanish Civil War, with Pete Seeger in 1943 and later recorded Songs of Peace, Freedom and Protest on his own. He was a prolific songwriter for others, including Frank Sinatra, Perry Como and Bob Dylan, who recorded the ballad "Talking Inflation Blues" in 1960.
August 5, 1993 |
Let the spaghetti-sauce wars begin. The combatants are Van den Bergh Foods Co., of Chicago, and Camden's Campbell Soup Co., which make rival spaghetti sauces. Van den Bergh has sued Campbell over a series of TV commercials that the Chicago company says mislead consumers about the consistency of its product. Van den Bergh, maker of Ragu sauces, wants to stop the commercials and is seeking unspecified damages from Campbell, which makes Prego sauces. The suit was filed on June 23 in federal court in New York.
August 21, 2015 |
The iconic foodstuffs of the Delaware Valley are many. The roast pork sandwich has rightfully become a point of pride, recognized in publications local and national. And we can't seem to shake our notoriety for the cheesesteak, even though our local food scene has evolved so far beyond this humble sandwich. There is, however, one summertime staple that is pure Philly, deserves elite culinary status, and is largely unsung. My grandmother made it, and yours might have, too. If you have Italian heritage, a Jersey Shore tradition, and someone who likes to cook in your family, it may well be on this weekend's meal plan.
April 22, 1987 |
Who says spaghetti sauce has to be Italian? For that matter, who says it has to be fattening? If pasta is your passion but you'd welcome a change from oregano and tomato paste, today we share some other ideas for saucing spaghetti. Like all our Slim Gourmet recipes, these are low in fat and calories. Our first is a Blanquette de Veau Sauce, a creamy white sauce made with veal and white wine: BLANQUETTE DE VEAU SAUCE FOR SPAGHETTI 1 pound lean, fat-trimmed veal, ground 1/2 cup dry white wine 1 small onion, minced optional: 1 clove garlic, minced optional: pinch each, dried: basil and thyme 1/8 teaspoon ground nutmeg salt, pepper, to taste 1 tablespoon all-purpose flour 1/4 cup cold water 2 tablespoons fresh chopped parsley Spray a large non-stick skillet with cooking spray.
December 29, 2005 |
Spaghetti is so popular it's almost our national comfort food. But when Italians really need soothing, they skip the tomato sauce and go for "al bianco" or "white" food with a sauce like this lemon-scented meat ragu. It comes from Good Cooking: the New Basics by Jill Dupleix (Silverback; $20). Australian-born Dupleix is a food columnist for the London Times and author of 12 cookbooks, this latest available here in softcover. Her quick and easy modern take on traditional foods echoes her belief that a happy cook and good ingredients make the best meals.
February 24, 1988 |
Up until a few years ago I thought I was a perfectly normal eater and most everyone else ate funny. My wife - who is also a funny eater - assures me this is not so. People, over a period of time, get into a gastronomic rut, and to have this pointed out invites either indignation or indigestion. Or both. A lot of people put ketchup on French fried potatoes, but a one-time friend of mine put ketchup on mashed potatoes. That is weird by anyone's standards. In my case, I always suck the pimento out of stuffed green olives before I eat them.
April 24, 1991 |
Bistro food - unpretenious, simple and good tasting - is winning converts in America. For years, this casual, wholesome fare has been Europe's answer to American fast food. Now this easy-to-make food is exactly the thing for contemporary American tastes. The hallmark of bistro cuisine is straightforward combinations of ordinary ingredients that don't take up a lot of precious time in preparing. Fortunately, many convenience foods that we rely on can find a place in bistro-style dishes.
March 18, 1987 |
Spaghetti is a natural convenience food. Made of nothing but flour and water, it can be stored at room temperature for years and be freshly cooked just minutes later. Spaghetti sauces, though, are usually a different story. Most of them call for long lists of ingredients and hours of simmering. Jarred and canned varieties cut preparation time, but many of them are loaded with salt, sugar and preservatives, making them undesirable for many consumers. The good news is that there are scores of spaghetti sauces that can be made in minutes from a few artfully combined ingredients.