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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 classroom I was in. I have fond memories of Thurmont High School. All twelve grades were in the same building until the new Thurmont Elementary School was built in 1956.

Lemon Chiffon Pie


1 tbsp. Knox Sparkling Gelatin

¼ cup cold water

½ cup lemon juice

4 eggs (separated)

1 cup sugar

½ tsp. salt

1 tsp. grated lemon rind


Soak gelatin in cold water for 5 minutes. 

Add ½ cup  sugar and lemon juice to beaten egg yolks. 

Using a double boiler, cook over boiling water until the consistency of custard. To this mixture, add the grated lemon rind, the softened gelatin, and stir thoroughly.  Cool. 

When mixture begins to thicken, fold in beaten egg whites and the other ½ cup sugar. 

Fill pie shell and chill. 

Just before serving, spread a thin layer of whipped cream. Chill until ready to serve.

by Buck Reed
The 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 a few terms you may want to know.

My advice is to embrace the mushroom in all its varieties and don’t be afraid to use them in your cooking. Fear is the only thing we have to be frightened of, and we can’t have that in our kitchen. Just make sure you get your mushrooms from the grocery store and not your back yard.

Mushroom Terms & Types of

Commonly Eaten Mushrooms

Mycophagy: The eater of mushrooms.

Mycophile: a person who loves mushrooms.

Mycophobia: A person who fears mushrooms.

Mycorrhiza: A mushroom and host that benefit nutritionally from each other.

Parasitism: One organism feeds off another without any benefit to the other.

Spore: Reproductive structure of a mushroom.

Cap: Top part of the mushroom.

Stem: The part that raises the cap.

Bulbous: Describes a fat stem.

Gills: Thin, papery structures that hang vertically under the cap.

Button Mushrooms ~ A common mushroom that has an edible cap and stem; also referred to as domestic mushrooms.

Most other mushrooms are commercially grown but are referred to as “wild mushrooms.”

Portobello ~ Swiss brown mushroom that is harvested when it is quite large and gills are open.

Cremini ~ Browner and firmer mushroom.

Note: Button, portobello, and cremini are all the same species but at different stages of their life.

Shiitake ~ A Japanese mushroom that grows on trees.

Maitake ~ This mushroom has an earthy woody flavor.

Oyster ~ Mushroom variety that has a short stem and a cap that resembles an oyster.

Chanterelle ~ Yellow mushroom that is considered by gourmets to be the most flavorful.

Enoki ~ A small mushroom with a crunchy texture that is used in many Asian cuisines.

Black Trumpet ~ Mushroom found in parts of the United States and shaped like a wavy cone; smokey in flavor and somewhat like black truffle.

Morels ~ Considered by many to be the king of mushrooms, these grow once a year in the United States and are often sold dried; must be reconstituted before using both the mushrooms and the broth they produce.

Kale & Avocado Salad with Blueberries & Edamame

Yield: 8 cups

Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 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 almond, toasted

½ cup crumbled goat cheese (2 ounces)

¼ cup olive oil

3 tablespoons lemon juice

1 tablespoon minced chives

1 ½ teaspoons honey

1 teaspoon Dijon mustard

1 teaspoon salt


Place kale in a large bowl and, using your hands, massage to soften the leaves. Add avocado, blueberries, tomatoes, edamame, almonds, and goat cheese.

Combine oil, lemon juice, chives, honey, mustard, and salt in a small bowl or in a jar with a tight-fitting lid. Whisk or shake well.

Drizzle the vinaigrette over the salad and toss to combine. Veteran