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Owner Bernice Fehringer Photo from WMHO

Chocolate Works in Stony Brook has renamed and rebranded itself to Stony Brook Chocolate to connect to the destination of Stony Brook Village. 

With over thirty years of experience as a certified chocolatier, Bernice Fehringer has crafted Stony Brook Chocolate into a shop with treats for all ages. When she took ownership of the shop two years ago, Fehringer said it was always the goal “to incorporate ‘Stony Brook’ into the name of the shop. I felt that it would be my way of connecting to the community and adding to Stony Brook as a destination.”

Stony Brook Chocolate uses only pure milk and dark Belgium chocolate in their creations. Seasonal kits to decorate at home are available all year round. This February, take-home kits include twin chocolate hearts and milk chocolate lollipops that are accompanied by candy decorations. Also available are hot chocolate bombs in flavors like peppermint, peanut butter, white, dark and milk chocolate.

Stony Brook Chocolate is located at 143 Main Street in the Stony Brook Village Center. Hours are 10 a.m. to 6 p.m. Mondays through Saturdays, 11 a.m. to 4 p.m. on Sundays. For more information, call their shop at 631-675-9366 or visit www.stonybrookchocolate.com.

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Cherry Coffee Cake

The month of February has a few important events to celebrate. One such event is Presidents’ Day, which this year will be observed on February 15. Presidents’ Day honors both George Washington and Abraham Lincoln, two influential presidents who were born in February. 

Some may recall a legend about George Washington and a cherry tree, as it’s one of the most popular tales tied to the nation’s first president. The original story has a young George receiving a hatchet as a gift when he is six years old. Young George ends up using it to cut into his father’s cherry tree. After discovering the damage, George’s father confronts him. Rather than lie, George admits to his wrongdoing. George’s father commends him for his honesty, indicating that honesty has more value than a cherry tree.

While no one is suggesting to cut down a cherry tree in February in honor of George Washington, the value of this tale and lesson can be celebrated symbolically with these two tasty recipes, a Cherry Coffee Cake and Martha Washington’s Cherry and Butter Bread Pudding.

Cherry Coffee Cake

Add some sweetness to your breakfast routine with this delicious and easy-to-make morning snack.

YIELD: Makes 6 to 8 servings

INGREDIENTS:

Nonstick cooking spray

1 can (12.4 ounces) refrigerated cinnamon rolls with icing

1 1/2 cups (21-ounce can) cherry pie filling

1/2 cup slivered almonds or pecans (optional)

DIRECTIONS:

Heat oven to 375 F. Spray 9-inch round cake pan with nonstick cooking spray. 

Separate cinnamon roll dough into eight rolls; cut each roll into quarters. Place dough rounded-side down in pan. Spoon pie filling over rolls. Sprinkle almond slivers or pecans over cherry filling, if desired. Bake 25 to 35 minutes, or until golden brown. Invert onto plate or cutting board. Invert again onto serving plate. Remove lid from icing. Microwave 3 to 10 seconds. Stir icing and drizzle over warm coffee cake before serving.

Martha Washington’s Cherry and Butter Bread Pudding

This recipe is rumored to be our first First Lady’s favorite dessert to make. A firm bread like Pepperidge Farm or Arnold is recommended, and while cherry preserves are used for this recipe, any type of fruit preserve may be substituted. 

YIELD: Makes 6 servings

INGREDIENTS:

12 slices white bread

Butter or margarine

Cinnamon

10-oz. cherry preserves

4 eggs

2 and 2/3 cups milk

2 tablespoons of sugar

DIRECTIONS:

Preheat oven to 325 degrees F. Butter an 8 by 8 inch baking dish. Cut crusts from 12 slices white bread. Spread butter on one side of each slice. Arrange 4 slices bread in bottom of dish and sprinkle each lightly with cinnamon. Spread a spoonful of cherry preserves on each slice. Repeat, making two more layers. Beat eggs in a medium mixing bowl. Add milk and sugar and stir until well mixed. Pour over bread and bake for 60 to 70 minutes, or until top is golden brown and the custard is set. Serve warm from the oven. 

This article first appeared in TBR News Media’s Prime Times supplement on Jan. 28, 2021 under Recipe Corner.

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METRO photo

Hearts abound on February 14, and few symbols (and gifts) are more widely associated with a holiday than heart-shaped boxes of chocolate are with Valentine’s Day.

Chocolates became trendy in the mid-19th century when the first chocolate bar was made by British company J.S. Fry & Sons by combining cacao powder with sugar and cacao butter to make a rich, melt-in-your-mouth treat that was markedly different than the gritty and greasy drinking chocolate that was losing popularity in Europe. Within a few years, competitor Cadbury introduced the first box of chocolates. It was called the “Fancy Box” and it didn’t take long to become wildly popular.

The marriage of chocolate and heart-shaped boxes seemed a natural progression, but the National Valentine Collectors Association says that heart-shaped boxes actually predate chocolate boxes. Various heart-shaped vessels, including “betrothal pendants” and silver boxes in the shape of hearts, were popularized a century earlier. There even were heart-shaped porcelain boxes as well as ones for sewing.

Having already introduced a chocolate box, Richard Cadbury marketed the first Valentine’s Day box in 1861. It was filled with delicious chocolates, and later could be saved as a keepsake to store special notes or other mementos, according to the North American Packaging Association. Furthermore, the gift fit with Victorian sensibilities in that it was demurely suggestive, NPR reports. Its introduction coincided perfectly with Valentine’s Day, which also soared in popularity around the same time.

Giving chocolate on Valentine’s Day also proved popular in North America. The American chocolate company Hershey’s introduced its Hershey’s Kisses in 1907, and in 1912 the Whitman’s Sampler arrived. In the 1920s, Russell Stover unveiled their own heart-shaped boxes, which today still include the “Red Foil Heart” and the “Secret Lace Heart.” Russell Stover has since become the No. 1 boxed chocolate brand in the United States. Today, more than 36 million heart-shaped boxes holding 58 million pounds of chocolate are sold each year and they have become a quintessential symbol of Valentine’s Day celebrations.

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Stock photo

By Barbara Beltrami

Can even a small silver lining be found in the cloud of the COVID-19 isolation? If you and your spouse or significant other are both working from home, you can do a Valentine’s Day brunch. And even if you’re alone, you can do one for yourself, because hey, ya gotta love yourself too. It can be anything from a thick deli sandwich to takeout from your favorite restaurant to whipping up something special at home. If you’re inclined to think the third choice could be fun, I’ve got some great menu items to suggest. I’m thinking a lobster salad with avocado on a croissant, a quiche Lorraine with browned onions or coconut-almond pancakes. Of course, a Bloody Mary, Mimosa or glass of champagne is a must, and to make the whole thing extra special, have your brunch in bed.

Lobster Salad with Avocado

YIELD: Makes 2 servings

 INGREDIENTS:

1/2 pound lobster meat

1 celery rib, cleaned and finely chopped

1 scallion, thinly sliced

1/2 tablespoon freshly squeezed lemon juice

1/4 cup mayonnaise

Salt and freshly ground pepper, to taste

2 croissants, sliced open and lightly toasted and buttered

2 large leaves Boston lettuce, washed, drained

1/2 avocado, cut into 4 wedges, then brushed with lemon juice

DIRECTIONS:

In a large bowl combine lobster, celery, scallion, lemon juice, mayonnaise, and salt and pepper. Lay the croissant halves on two plates; spread lobster mixture on one half and top lengthwise with two avocado wedges, then lay lettuce on top of avocado. Place other croissant half on top and cut croissant in half. Serve with a tossed salad and potato chips.

Quiche Lorraine with Browned Onions

YIELD: Makes 4 servings

INGREDIENTS:

Pastry for an 9” pie

4 strips bacon, cooked and crumbled, fat reserved 

1 onion, diced

1 cup diced Swiss cheese

1/4 cup grated Parmesan or Pecorino cheese

4 eggs, lightly beaten

2 cups half and half

Dash nutmeg

Salt and freshly ground white pepper

DIRECTIONS:

Preheat oven to 400 F. Line pie plate with pastry and build and flute a substantial crust around rim; place aluminum foil over bottom of crust, then spread pie weights evenly over it. Bake 10 minutes. 

Meanwhile, over medium-high heat, stirring occasionally, cook diced onion in bacon fat until nicely browned, about 8 to 10 minutes; remove to paper towels to drain. Remove crust from oven; remove pie weights and discard aluminum foil. Reduce oven heat to 375 F. Sprinkle bacon, onion, Swiss cheese and grated cheese evenly over inside of partially baked crust. In medium bowl, whisk together eggs, half and half, nutmeg and salt and pepper; pour into crust over bacon, onion and cheeses.

Place pie plate on cookie sheet and place on middle rack of oven; bake until knife inserted near edge comes out clean, about 25 to 30 minutes. Let cool 10 to 15 minutes. Serve hot or warm with fruit salad or spinach salad.

Coconut-Almond Pancakes

YIELD: Makes 2 servings

INGREDIENTS:

1 1/4 cups shredded coconut 

1/3 cup sliced almonds

2 cups flour

1 tablespoon baking powder 

1 teaspoon salt

1 cup buttermilk

3/4 cup milk

2 small or medium eggs

1 teaspoon coconut extract

2 teaspoons honey

2 tablespoons unsalted butter, melted, cooled 

Nonstick cooking spray

DIRECTIONS:

Preheat oven to 350 F. Spread coconut and almonds on a baking sheet and toast till lightly browned, about 5 to 7 minutes. Remove from baking sheet and let cool; reserve baking sheet; reduce oven temperature to 200 F. In large bowl whisk together flour, baking powder, and salt. 

In medium bowl whisk together buttermilk, milk, eggs, coconut extract, honey and melted butter. Whisk into dry ingredients just until combined (don’t worry about a few lumps);  let batter rest for 10 minutes. With heat on medium-high, heat a griddle until hot (a few drops of water should bounce when sprinkled); spray with nonstick cooking spray. Ladle 1/4 cup batter onto griddle and spread into 5” round; repeat procedure; flip once till golden brown on both sides; remove to baking sheet and put into oven to keep warm. 

When ready to serve, stack pancakes with coconut and almonds sprinkled between them. Serve hot with maple syrup and sliced mangoes or oranges.

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Prune and Apricot Pie

By Barbara Beltrami

When other kids were smacking their lips over a big slice of chocolate cake or a batch of brownies, I was salivating over prune and apricot pie with a huge dollop of whipped cream. I know. Weird. Segue into this week’s column topic, dried fruit. If you ask me, by the time you get around to February, you’re much better off eating and cooking with dried fruit than fresh fruit. How many times have you gotten home to find the apples mealy, the oranges desiccated, and the pears hard and flavorless as a raw potato? So here are a few recipes for using dried fruit to change up the mealtime repertoire and to add some interest to what’s coming off the stovetop and out of the oven.

Middle Eastern Chicken Tagine with Dried Fruit and Olives

YIELD: Makes 6 to 8 servings

INGREDIENTS:

3 tablespoons olive oil

1 whole 3 or 4 –pound chicken, cut into 8 pieces

Salt and freshly ground pepper

1/4 cup unsalted butter

4 garlic cloves, minced

2 large onions, finely chopped

1 bay leaf

1 teaspoon ground cumin

1 teaspoon ground cinnamon

1 teaspoon turmeric

1teaspoon cayenne

1 teaspoon ground ginger

2 cups chicken broth

3/4 cup pitted green olives, chopped

1/2 cup dried apricots, chopped

1/3 cup dried figs, chopped

2 preserved lemons, quartered

2/3 cup finely chopped cilantro

Scant 1/4 cup freshly squeezed lemon juice

DIRECTIONS:

In a 6-quart Dutch oven heat oil over medium-high heat. Season chicken pieces with salt and pepper and cook, turning once, until golden on both sides, about 10 minutes.  Remove from pot and set aside. Melt butter in pot, then add garlic and onion and cook, stirring frequently, until soft, about 15 minutes. Add bay leaf, cumin, cinnamon, turmeric, cayenne and ginger and cook, stirring frequently, until spices release their aroma about two minutes; return chicken to pot and add broth, olives, apricots, figs and  preserved lemons and bring to a boil. Reduce heat to low, cover and simmer until chicken is cooked through, about 15 to 20 minutes; Stir in cilantro and fresh lemon juice and serve hot with couscous.

Prune and Apricot Pie

Dried Apricots

YIELD: Makes 6 to 8 servings

INGREDIENTS:

Two 9” pie crusts

2 1/2 cups dried apricots and pitted prunes, cooked and drained (1/2 cup liquid reserved and kept hot).  

1 tablespoon cornstarch

1/2 cup sugar

Pinch of salt

1/2 teaspoon ground nutmeg

2 tablespoons freshly squeezed lemon juice

1 tablespoon unsalted butter

DIRECTIONS:

Preheat oven to 425 F. Line 9” pie plate with one crust. Bring reserved cooking liquid to a soft boil and whisk in cornstarch. Cook over medium-low heat until mixture starts to thicken slightly; add the cooked fruit, sugar, salt, nutmeg and lemon juice and stir; pour into pie crust-lined dish and dot evenly with tiny pieces of butter. Cut remaining crust into 1”-wide strips and place over filling to form a lattice pattern; seal edges of crusts together. Place in oven and bake 40 to 50 minutes until crust is golden and filling is bubbling and thickened. Serve hot or warm with sweetened whipped cream.

Brandied Dried Fruit Compote

YIELD: Makes 4 cups

INGREDIENTS:

4 cups water divided into two containers

12 ounces dried apricots, figs or pitted prunes, apples, cherries and raisins

1/2 cup orange juice

1/2 cup sugar

Zest of one lemon

1 cinnamon stick

1/4 cup brandy

DIRECTIONS:

In a large bowl soak the fruit in two cups of the water for one or two hours. Coarsely chop larger fruits. In a small saucepan over medium-high heat combine the fruit, soaking liquid, remaining two cups water, orange juice, sugar and lemon zest. Stirring occasionally, bring to boil, reduce heat to medium-low and add cinnamon stick; simmer 55 to 65 minutes, until fruit is plump and soft and liquid has turned syrupy. Just before serving, remove cinnamon stick, add brandy and serve hot or warm over vanilla ice cream with biscotti.

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Stilton cheese. Stock photo

By Bob Lipinski

Bob Lipinski

Stilton is a world-famous blue cheese made in the counties of Derbyshire, Leicestershire, and Nottinghamshire, in England, from pasteurized cow’s milk.

This particular blue cheese was first mentioned in print about 1727, when novelist Daniel Defoe (1660-1731) wrote about Stilton, a town famous for cheese. Interestingly, Stilton was never made in the town of Stilton, although it was sold there from the Bell Inn to coach travelers. Cooper Thornhill, the landlord of the Bell Inn, was married to the daughter of Elizabeth Scarbrow who was famous for her cheesemaking and when their daughter married Mr. Paulet of Wymondham, the cheese became known as Stilton.

The characteristic blue veins in Stilton come from the addition of Penicillium roqueforti (blue mold spores), which is added at the beginning of the cheesemaking process. After a few weeks, the cheese is pierced at random points with stainless steel needles to allow air to enter the cheese. The Penicillium roqueforti, which has been dormant, then grows and forms the blue veins.

There is a lesser-known white Stilton cheese (without mold) which is mild and semisoft with a crumbly texture. This cheese is sometimes made with the addition of fruit such as apricots, cranberries, dates, oranges, and wild blueberries.

Stilton is wheel-shaped, has a wrinkled yellow-brown exterior and a richly beautiful interior, streaked like marble, with greenish-blue veins of irregular patterns. It has a piquant, salty, and slightly nutty flavor with a pungent aftertaste.

I enjoy serving this cheese with fruit including bananas, figs, melon, oranges, pears, plums, and tangerines as well as a bowl of mixed nuts including brazil nuts, chestnuts, filberts, hazelnuts, and walnuts. 

Stilton is a great blue cheese to pair with many wines including (Reds): Cabernet Sauvignon, Grenache, Nebbiolo, Sangiovese, Syrah, and Zinfandel. (Whites): Chardonnay, Gewürztraminer, and Riesling. Other wines to seek out are sweet styles of Madeira, Marsala, and Sherry. In addition, try semisweet to sweet wines including vermouth (both red and white). I also enjoy it with brandies and some fruit brandies.

And one more thing … Stilton is excellent for crumbling over salads or as a dessert cheese, served with port or other sweet wines such as Sauternes, Barsac, or Monbazillac. Be sure to let the cheese come to room temperature before enjoying.

Along with France’s Roquefort and Italy’s Gorgonzola, Stilton is reputed to be one of the world’s finest examples of blue or “blue-veined” cheeses.

Bob Lipinski is the author of 10 books, including “101: Everything You Need To Know About Whiskey” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He conducts training seminars on Wine, Spirits, and Food and is available for speaking engagements. He can be reached at www.boblipinski.com OR [email protected].

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Fried chicken with collard greens and corn bread

By Barbara Beltrami

February is Black History Month and what better way to celebrate than with traditional, historic recipes for soul food, that wonderful collection of Southern-style dishes that boasts big delicious flavors. Here are some of my favorite must-try Southern foods, from fried chicken and cornbread to collard greens and black eyed peas. I’ve pestered friends for their heirloom recipes, and here they are.

Marjorie Grann’s Fried Chicken

YIELD: Makes 4 servings

INGREDIENTS:

One 3 to 4 pound chicken, cut up

1 cup buttermilk

2 cups flour

1 teaspoon cayenne

Salt and freshly ground pepper to taste

Vegetable oil for frying

DIRECTIONS:

Wash chicken and pat dry with paper towel. Pour buttermilk into shallow dish and dip chicken into it to coat. Pour flour, cayenne, salt and pepper into a resealable plastic bag and shake to combine. Place chicken pieces, one at a time, in bag and shake to coat; remove pieces to platter, cover with plastic wrap and refrigerate until coating has a pasty consistency, about two hours. In large skillet heat 2 to 3 inches of oil over medium high heat until very hot and carefully place chicken pieces in oil. Fry, turning once, until both sides are golden; reduce heat to low, cover and cook for 30 minutes, then raise heat again to medium-high, remove cover and continue to cook until chicken is crispy; drain on paper towels. Serve hot, warm or at room temperature with potato salad or candied yams and collard greens.

Eunice McNeal’s Collard Greens

YIELD: Makes 6 servings

INGREDIENTS:

1 large onion, chopped

1 smoked ham hock

3 garlic cloves, chopped

7 cups chicken broth

1 pound collard greens, washed and trimmed

3 tablespoons apple cider vinegar

3 1/2 teaspoons sugar

1 teaspoon cayenne

Salt and freshly ground pepper to taste

DIRECTIONS:

In a large pot combine onion, ham hock, garlic and chicken broth; cook over medium heat until meat pulls away from bone, about two hours; add collard greens, vinegar, sugar, cayenne and salt and pepper and cook until greens are tender, about two more hours. Drain extra liquid if desired. Serve hot or warm with barbecued ribs and black-eyed peas.

Doralee Petty’s Buttermilk Cornbread

YIELD: Makes 4 to 6 servings

INGREDIENTS:

6 tablespoons unsalted butter, melted, cooled

3/4 cup flour

3/4 cup yellow cornmeal

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

2 eggs

DIRECTIONS:

Preheat oven to 425 F; place rack in middle of oven. Grease an 8-inch square baking pan with one tablespoon of the butter. In large bowl thoroughly combine flour, cornmeal, baking powder, baking soda and salt. In medium bowl vigorously whisk together the buttermilk and eggs; add the remaining 5 tablespoons of melted butter and the flour mixture. Stir only until completely blended; pour batter into prepared pan and bake until top is golden and cake tester inserted in center comes out clean, about 20 minutes. Serve hot, warm or at room temperature with butter, collard greens, black-eyed peas and fried chicken

Simon Birdsall’s Black-Eyed Peas

YIELD: Makes 6 to 8 servings

INGREDIENTS:

1 pound black-eyed peas, soaked overnight, drained and rinsed

3 tablespoons vegetable oil

8 ounces pork shoulder, diced into one-inch cubes

4 strips bacon, cut into one-inch pieces

1 large onion, diced

4 garlic cloves, peeled and sliced

Salt and freshly ground black pepper to taste

1/2 teaspoon cayenne

4 cups chicken or vegetable broth

2 cups water

2 bay leaves

Apple cider vinegar to taste

DIRECTIONS:

Warm oil in a large pot over medium heat until shimmering; add pork cubes and brown on all sides, about 10 minutes. Add bacon, onion, garlic, salt and pepper and cayenne and cook, stirring frequently, until lightly browned, about 7 minutes. Add broth, water and bay leaves, bring to a boil, then reduce heat and simmer for 30 minutes. Add peas to pot and simmer until they are soft but not mushy, about one to one and a half hours. Remove bay leaves, adjust seasonings, add vinegar and serve hot or warm with collard greens and fried chicken.

 

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Photo from Rocky Point Sound Beach Chamber of Commerce

The Rocky Point Sound Beach Chamber of Commerce welcomed Long Island’s eighth Philly Pretzel Factory to the community with a grand opening and ribbon cutting ceremony on Jan. 21. The storefront is located at 346 Route 25A, Suite 92, Rocky Point in the Kohl’s shopping center. 

Special guests included Councilwoman Jane Bonner and Senator Anthony Palumbo, who each presented a Certificate of Congratulations, as well as the chamber board, chamber members and residents. 

Philly Pretzel Factory is known for its signature hand-rolled, fresh baked pretzels that come with a wide selection of dips. Party trays are also available.

“The Rocky Point Sound Beach Chamber of Commerce … looks forward to Philly Pretzel Factory’s success and the future patrons the business will bring to the Rocky Point community,” said Gary Pollakusky, President and  Executive Director of the chamber.

“Thank you Rocky Point and surrounding communities for the warm welcome!  We are super excited to serve you all,” said franchise owners Nick Grillo and Salvatore Ruffo. 

Operating hours are Monday to Friday from 10 a.m. to 7 p.m., Saturday from 10 a.m. to 8 p.m. and Sunday from 10 a.m. to 4 p.m. For more information, call 631-849-3507 or visit  www.facebook.com/ppfrockypoint/.

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By Barbara Beltrami

I don’t know what the time between this writing and its publication will bring, and given recent events, I’m worried. However, my stubborn faith in our democracy and Constitution and a resolution to celebrate the Inauguration and all it stands for inspires this column bearing recipes from a few government sources. Most famous and ubiquitously published is the Navy Bean Soup served in one of the Senate restaurants. Then there’s the late Representative John Lewis’s recipe for Barbecued Chicken and White House Chef (1966-1987) Henry Haller’s popular Cooked Vegetable Salad. 

Senate Navy Bean Soup

YIELD: Makes 8 servings

INGREDIENTS: 

1 pound dried navy beans, picked over

1 pound ham, with bone

2 potatoes, peeled and quartered

Salt 

2 tablespoons unsalted butter

1 large onion, chopped

1 celery rib, chopped 

2 garlic cloves chopped

1/4 cup fresh chopped flat leaf parsley

Freshly ground pepper to taste

DIRECTIONS: 

Put beans in large pot with 3 times their volume in water and put in a cool place to soak overnight. Drain and transfer to a large Dutch oven; add 10 cups water and ham; bring to simmer over medium heat, then reduce heat to low and cook 1 1/2 hours, until beans are tender. Transfer ham to cutting board to cool, then remove bone, cut meat into bite-size pieces and return to pot. 

Meanwhile place potatoes in a saucepan, cover with salted water, bring to boil over medium-high heat, then reduce to simmer and cook until potatoes are fork tender, about 25 minutes; drain, mash and add to beans and ham and stir to combine thoroughly. In large skillet, melt butter over medium heat and add onion, celery, garlic and parsley; season with salt and pepper and cook, stirring occasionally, until vegetables are translucent; add to bean mixture and cook over low heat, adding water if needed, season with salt and pepper and cook one hour. Serve hot with a crispy, crunchy salad.

Rep. John Lewis’s Barbecued Chicken

YIELD: Makes 4 servings

INGREDIENTS: 

2 cups ketchup

1 teaspoon prepared mustard

1 to 2 tablespoons Tabasco or other hot sauce

Pinch cayenne pepper

Pinch black pepper

1 onion, finely chopped

1 frying chicken, cut up or equivalent chicken pieces

DIRECTIONS: 

Preheat oven to 350 F. In a medium bowl, combine ketchup, mustard, hot sauce, cayenne, pepper and onion. Put chicken parts in greased 9 x 13” baking pan; spread sauce over chicken; bake for one hour, basting chicken with juices halfway through. Serve hot or warm with rice, potato salad or sweet potatoes and a green salad.

White House Chef Henry Haller’s Vegetable Salad

Chef Henry Haller

 

YIELD: Makes 4 servings

INGREDIENTS: 

2 cups tiny green peas, cooked, drained, cooled

2 cups diced carrots, cooked, drained, cooled

2 cups diced celery

1 cup peeled and cored diced apple

Salt and pepper to taste

3/4 cup mayonnaise

DIRECTIONS: 

In large bowl combine vegetables with celery and apple, salt and pepper. Add mayonnaise and toss lightly with a fork. Serve with soft rolls and butter.

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Stock photo

Theatre Three Food Drive

Theatre Three, 412 Main St., Port Jefferson kicks off the new year with a Theatre Three Cares food and personal care items drive to benefit the Open Cupboard food pantry at Infant Jesus Church on Saturday, Jan. 23 from 9 a.m. to 1 p.m.

Food items needed include Mac & cheese, canned pasta, peanut butter, jelly, coffee, sugar, flour, mustard, mayonnaise, ketchup, cooking oil, oatmeal, cereal, black and red beans, boxed milk, juice, canned fruit, healthy snacks, fresh chicken and ground beef and hot dogs.

Personal care items needed include shampoo, conditioner, soap, baby shampoo, baby wipes, deoderant, toothbrushes and toothpaste. 

Donations will be collected in the back of the theater on the south side of the building. They are also accepting donations of grocery store gift cards and cash to purchase whatever else is needed. If you prefer, you can remain in your vehicle for a contact-free drop off. For more information, call Brian at 631-938-6464.

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