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Food and Fun

  • Nine generations baptized at church

    Julie Graham
    For The Lancaster News
    hen Marlow Harper Murdock was baptized at Old Waxhaw Presbyterian Church on May 27, she continued a family tradition that dates back to the 1700s.
    Marlow, the 6-month-old daughter of Ryan and Karen French Murdock of Atlanta, followed in the footsteps of her mother, her grandmother, Catherine Potts French, and six more generations.

  • Duracell receives Literacy award

    Carolinas Literacy Network
    Proctor & Gamble–Duracell received the Literacy Champion Award during the Carolinas Literacy Network’s annual meeting on June 13 at the Lancaster County Historic Courthouse.  
    Elizabeth H. Robinson, chairwoman of the Carolinas Literacy Network board of directors, presented the award.
    Duracell was recognized for its ongoing support of literacy, especially among its employees. Karen Yarborough, employee relations coordinator for Duracell, accepted the award on behalf of the Lancaster Duracell operation.

  • Get patriotic with deep dish cherry pie

    It doesn’t get more American than a homemade pie. The combination of a flaky crust and fruity filling topped with a cold scoop of ice cream just can’t be beat, especially when enjoyed outdoors after a backyard cookout.
    And if you’re going to have pie, you might as well go whole hog! This Deep Dish Cherry Pie is out of this world! Simplified with three kinds of canned cherries it’s the perfect balance of sweet and sour.

  • Confection Cabaret

    Michele Roberts
    For The Lancaster News
    The Community Playhouse of Lancaster County has a fundraiser coming up, and it promises to be a fun-filled evening of music, an all-woman revue show, and lots and lots of sweet treats.

  • HOMESTYLE HEALTHY: Veggie Burgers

    May Vokaty
    S.C. Press Association
    These days, everyone is jumping on the Meatless Monday bandwagon. Delicious vegetarian recipes are popping up everywhere.  Grocery store delis offer meatless convenience foods like hummus and fresh pita for a quick vegetarian lunch.  Restaurants now offer a meatless entrée where once there was none.

  • Recipe Brown Rice Sliders

    Ingredients
    1½ cups cooked brown rice, cool enough to handle
    1 teaspoon dry Italian seasoning
    1 teaspoon non-fat dry milk powder
    ¼ cup grated zucchini
    ¼ cut grated onion
    ¼ teaspoon garlic powder
    1 egg, lightly beaten
    1 teaspoon bean flour*
    1 tablespoon grated
    Parmesan cheese
    ¼ to 1 cup of dry bread crumbs
    Salt and freshly ground pepper to taste
    1 tablespoon olive oil
    6 bakery dinner rolls

  • Cajun Mayo

    Ingredients
    1 cup mayonnaise
    2 tablespoon fresh lemon juice
    1 garlic clove, put through the garlic press
    ¼ teaspoon cayenne pepper*
    Salt and pepper to taste

    Directions
    u Mix the first four ingredients in a bowl; season with salt and pepper to taste. Cover and refrigerate for at least 1 hour before serving. This can be refrigerated in an airtight container for four days.

  • Ketchup

    Ingredients
    1 6-oz. can tomato paste
    ½ cup white vinegar
    ½ cup light corn syrup
    ¼ cup water
    1 tablespoon sugar
    1 teaspoon salt
    ½ teaspoon onion powder
    ¼ teaspoon garlic powder
    Dash of Worcestershire Sauce
    Directions
    u Combine all ingredients in a medium saucepan over medium heat. Whisk until smooth. When mixture comes to a boil, reduce heat and simmer, uncovered for 20 minutes, stirring often.

  • Homestyle Healthy: Puerto Rican Food

    May Vokaty
    Recently, my husband and I took a little vacation to Puerto Rico.  Getting away to a tropical island for a little R&R was a most welcome treat.
    Puerto Ricans are friendly, charming and very proud of their beautiful island, and rightly so. Majestic beaches, beautiful weather, the ancient rain forest, El Yunque are just a few of the reasons to fall in love with Puerto Rico.

  • Puerto Rican Shrimp and Crab Empanadas

    Sauce Ingredients
    1 tablespoon olive oil
    ½ cup finely chopped sweet onion
    ½ cup finely chopped red bell pepper
    1 teaspoon Sazon seasoning
    3 tablespoons tomato paste
    1 ½ to 2 cups stock, (chicken, vegetable or fish)
    ½ pound large shrimp, peeled and deveined
    5 oz. lump crabmeat
    4 tablespoons finely chopped cilantro
    Sauce Directions
    u Heat a 10-inch skillet over high heat until hot. Add the oil and sauté the onions and pepper for 2 to 3 minutes or until softened.