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  • Dreading going to Thanksgiving and having to eat the same pumpkin pie that you eat every year? I am bringing you a fresh new way to use pumpkin that people will be talking about, instead of looking at all the Black Friday ads. This is an excellent recipe for Thanksgiving because it’s full of warmth and a different approach to the average pie you eat during the holidays. I have a big family, and all 75 of us get together at my great grandma Pauline’s house and eat lunch, play football and enjoy each other’s company. Every year before we pray, we go around the table and say what we are thankful for, so ask yourself, what are you thankful for? I wish you a Happy Thanksgiving, and remember best wishes from my grandma’s kitchen to yours.
  • Joy of joys – we can pull out that wonderful old recipe again for uncooked Eggnog. Yes, Virginia, you can now purchase pasteurized eggs in the shell – safe for all those recipes we put away using uncooked eggs.

    To find out where they’re sold in your area, go to and click on store locator. They do cost a bit more, but since you’ll be using them for specific recipes, they are surely worth it.
  • “Best wishes from my kitchen to yours and remember Happy Halloween."
  • A great fall snack!
  • A dessert that's easy to make!
  • With endless possibilities for the humble tortilla, Tex-Mex Enchiladas take a much loved morning meal and versatile recipe to dinner time without issue. While originally from Mexico, these flavors are becoming a quintessential meal in the United States. It’s fabulous! Serve for dinner with a fruit salad.
  • This is the perfect fall dessert here in Virginia, where apples flourish and are at their peak right now. A cla-fou’-tee is a fruit filled batter cake, similar to a cobbler, but with the addition of eggs so it’s more custard-like. Originally a specialty of the Limousin region of France, you will see recipes for clafouti using various fruits in season. Use a firm, tart apple for this recipe, or if using a sweeter apple, reduce the sugar a bit. Serve it hot with ice cream and drizzle pan juices over the finished clafouti or reheat leftovers in the microwave.
  • Learn how to make the sponge cake as seen on the News at Noon on Aug. 26
  • Whenever we mention this cake, folks wonder if it tastes like watermelon. It doesn’t, but it sure gives you the feeling of watermelon. It’s perfect for a summer dessert since it is light and basically fat free (except for the seeds which are chocolate chips). It starts with Angel Food Cake batter.
  • This recipe makes about three sandwhiches
  • This recipe comes from our egg friends in Canada, where maple syrup is king – it is the perfect combination when Virginia apples are at their peak, making this ‘feel good’ recipe perfect for Saturday and Sunday mornings!
  • This dish originated in the Philippines
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