New Castle News

Lugene Hudson

October 26, 2013

Culinary Conversation: Jersey? Sure? Garden state offers bounty of regional treats



In a bowl, mix tuna, mayonnaise, celery, onion, parsley and vinegar. Season with salt and pepper.

Place the rye bread slices on a baking sheet and broil 1 minute in the preheated oven, until lightly toasted. Remove from heat and spread with the tuna salad. Place 1 cheese slice over the tuna salad on each piece of bread; layer with a tomato slice and top with remaining cheese slices.

Return layered bread to the preheated oven and broil 3 to 5 minutes until cheese has melted.

Atlantic City Salt Water Taffy

  • 1 cup sugar
  • 1⁄2 tablespoon cornstarch
  • 2⁄3 cup corn syrup
  • 1 tablespoon butter
  • 1⁄2 cup water
  • 1⁄2 teaspoon salt
  • Flavoring

Combine sugar and cornstarch; put into a saucepan and add corn syrup, butter and water.

Stir until boiling point is reached and boil until mixture reaches 256 degrees on a candy thermometer or until a small portion forms a ball when tested in cold water.

Add salt, pour onto a greased slab and allow to cool slightly until the mixture can be handled. Pull until light in color.

Divide into separate portions, and color and flavor each portion as desired, while it is being pulled.

Lemon, orange, peppermint, lime, strawberry or pineapple flavors may be used, and pink, green, yellow or orange color pastes. Don’t use too much color. The candies are usually quite pale and pastel in tint.

Pull out until 11⁄2 inches wide and 3⁄4 of an inch thick. Cut into pieces with a scissors and wrap in wax paper. Twist ends to seal.

(*Recipes have not been tested.)

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Lugene Hudson
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