Newspaper Archive of
Feather River Bulletin
Quincy, California
May 2, 2001     Feather River Bulletin
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May 2, 2001

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Mothers Day Wednesday. May 2, 2001 191B plans : lunch. Par- to eat ap- 13~tr- 'is and fun SUgges- think every. m the sand- mi- ro n jelly u-ups, or ham. a squirt of chicken or Kids crackers. Ounces fish or or two table its and veg- and veg- likes and that bite-sized and straw- like ba- in low-fat asaf- A little may be Kool- • 310 mL) (approx. (approx. togeth- six ta- Cold water. and ranch dressing. • One serving of fruit in- cludes one medium piece of fruit, such as an orange, pear or banana, I/2 cup cut-up fruit or 3/4 cup or six ounces fruit juice. Don't Forget The Dairy Dairy products provide cal- cium to keep growing bones strong. Encourage your kids to buy milk at school. Look for one percent or skim milk. Pack some string cheese or low-fat yogurt. One serving of dairy products includes eight ounces of milk or yogurt, two ounces processed cheese or 11/2 ounces natural cheese. Pack "Snacks" Take a snack approach to school lunches for your chil- dren: • Pack grain-based, low.fat chewy granola bars to give kids energy they need and the fun taste of chocolate with less fat. • Offer other good choices, like graham crackers, bagels, pita.bread, wholegrain crack- ers, mini-pretzels, rice or POp- corn cakes. • One serving of grains in- eludes one slice bread, 1/2 bagel, three to four crackers or one granola bar. • Get kids involved in their own lunch food choices. Start by providing a variety of nu- tritious options. Then let kids decide what foods they want to take to school each day. De- . velop a list of choices and take kids grocery shopping for their lunchbox ingredi- ents. Kids feel good when they have a say in what goes into the lunchbox-and you'll feel good knowing your kids are eating a nutritious lunch. Don't Stop With Lunch Good eating doesn't end when the last school bell rings. Be sure to stock the cupboards at home with plen- ty of tasty, fun-to-eat, nutri- tious after-school snacks. St)me good choices include mini-boxes of raisins, individ- ual servings of nuts or sun- flower seeds, animal crackers and low-fat chewy granola bars-they taste like a treat and are a good source of car- bohydrates for energy. morn Call m freeze. The remaining dry in- gredients may be stored in air- tight container to make more popsicles later. Variations: • Butterscotch-sicles: In a large bowl, combine I package butterscotch instant pudding and I cup root beer. Add I I/2 cups water. Mix well, pour in- to containers and freeze. • Jello Popsicles: In a large bowl, combine I package Jello and I cup hot water. Add II/2 cups water. Mix well, pour in- to containers and freeze. • Lemon Popsicles: In a large bowl, combine I package lemon instant pudding and I cup hot water• Add I I/2 cups cold water. Mix well, pour into containers and freeze. • Chocolate-sicles: In a large bowl, combine 2 egg yolks, 1 1/2 cups sugar and I quart chocolate milk. MIX well, pour into containers and freeze. Makes one dozen. • Fudgesicles: In large a bowl, combine I package instant chocolate pudding, 1/2 cup sugar, I/2 cup cream and 2 cups milk. Mix well, pour into containers and freeze. • Strawberry-sicles: In a large bowl, combine 2 cups fresh or frozen strawberries, 8 ounces plain yogurt and 1/2 cup sug- ar. MIX well, pour into con- tainers and freeze. a positive expenence Even healthy families can • Start by choosing a full.ser- out. The easiest way to plan lose touch with each other in vice campground. These offer your camping menu is to ap- the hectic pace of everyday a pleasant "safety net" for new proach it as you would a pic- life. One of the best ways to campers and a greater level of nic: sandwiches, or hot dogs remedy this is to get away, re- comfort and convenience forand hamburgers, chips, fruit lax and spend time with each novice and experienced and soda. Cold cereal and milk other. The perfect way to do campers. Full-service camp-make breakfast a snap. Sam- this is camping. Surprising to grounds offer clean rest pie the local cafe. Some camp- many parents who've tried rooms, hot showers, a conve- grounds even have on-site food family camping is how easy nience store, and an experi- service. and how much fun it all is. Be- enced staff to provide a hand • Try cabin camping. Some cause it's a lot easier when when needed or offer ideas on even have heat and/or air con- you know how, here are a few things to do. ditioning. tips: • Keep menus simple or eat Mark Twain once said, chocolate pieces (1) &ounce package mixed "Nothing improves the taste of In a large bowl, combine all dried fruit bits ham and eggs like good ingredients with wooden 1/3 cup broken pecans, wal- scenery." Many campers have spoon; stir well. Pour mixture nuts or slivered almonds found that good scenery can al. into a large storage container 1/3 cup mayonnaise or salad so improve the taste of quick with a loose fitting cover,dressing and easy foods to enjoy in the Makes 9 cups (36) 1/4 cup serv- 1/3 cup lemon or pineapple great outdoors, ings. lowfat yogurt Here are some tasty ideas Fruited Chicken Salad Lettuce leaves or lettuce that may even improve the If chilling the salad ahead of cups scenery from the camping ex- time, stir in 1 to 2 tablespoons In a medium bowl, stir to- perts : milk, as necessary. For a vari- gether chicken, dried fruit and Jungle Trail Mix ation: For fruited chicken sal- nuts. In a small bowl, stir to- 4 cups animal crackers (9 ad croissants, split and butter gether mayonnaise or salad ounces) 4 croissants and use mixture dressing and yogurt until corn. 2 cups whole grain wheat as a sandwich filling. Or, put bined. Add dressing to salad and raisin squares filling on raisin or sourdough mixture; toss. Serve on lettuce (2) 6.ounce packages mixed bread, leaves or pile into lettuce cups. dried fruit bits (3) 5-ounce cans chunk-style Makes 4 servings. 1 cup candy-coated milk chicken, drained and flaked A little bit of creativity, packaged with a lot of care, seems to be the trend this year for Mother's Day. A hand-as- sembled "relaxation kit" is one example of a great gift for mothers. Creative Cook's Kitchen sug- gests combining handy acces- sories with make-it-yourself beauty regimens, such as a face mask, for a spectacular basket. The items, all created from household ingredients, are easy to assemble and make an impressive presentation. Mother's Day Relaxation Kit Honey-Oatmeal Facial Masig 34 cup rolled oats, finely processed 5 tablespoons honey Small jar (Use directions below.) 372 Main ' Quincy 1%~ In the Bell Building o) q ' . la ,, ,e :I Treat Her !/ to a • / CERTIFICA " :1 BUy 31 for $! 20 and save $15 "( hr. - $4S • 112 hr. - $25 lo0Umcmd Fachd 1/2 cup boiling water I tablespoon dried chamomile flowers 2 tablespoons bran 2 tablespoons finely chopped almonds I teaspoon honey Small jar the drawing for ther's Day Waste another minute. today and enter the drawing a Mother s Day Basket The drawing has begun and ends at Noon on May 12th. Goodies for every Morn Stop byI! 91 Bradley St., Quincy ~mk~t: Cucumber, cellophane or plas- tic bag, ribbon, handled bas- ket, shredded craft paper, terry cloth hand towels, soap, nail brush, hair clip, cotton swabS, ffioi-fler's 0ay f Jffet Authentic Chinese Flavors, Special Prices t,A50 per person • "1" children 8 and under |~'~ off for seniors (65 & over) • Hot & Sour Soup_ • HawaiianKewChicken • Egg Rolls too Fung x.~ • Yung Chow Fried Rice • 5zechaun Beef Sunday, May 13 • Open until 9 pm 1730 E. Main St. uincy 283-3338 Start serving 4 prn Wishes you a HAPPY MOTHER'S DAY In addition to our regular menu we will be featuring the following Mother's Day Specials Roast Prime Rib of Beef- Served with baked potato dr vegetable, au and horseradish. uteed Breast of Duckling "Montmorencv" Served with rice and vegetable topped with cherry brandy sauce Fr_ esh Filet of Lake Trout "Grenoble" - Served with parsley potato and vegetable topped with noisette butter capres (.r lemon Above served with soup or salad Complimentary dessert for everyone! Please make reservations in advance 596-3111 • 303 Peninsula Dr., Lake Almanor emery boards, jar of honey-oat- Au4m bii g limpet meal mask, jar of chamomile- 1. Cut cucumber in l/8-inch almond mask, cup filled with slices. Pack slices in cello- herbal tea bags, hand cream, phane bag; tie with ribbon. scented candles, instruction 2. Line the basket with card. shredded craft paper. Roll 1 hand towel; place in a corner of Maidng Honey.Oatmeal the basket. Tuck soap and nail brush into the towel; attach the Facial Mask hair clip. Bundle cotton swabs 1. In a medium bowl, com- bine oats and honey to form a and emery boards; tie each paste, with ribbon and add to basket. 2. Transfer the mixture to a Arrange the other items in the small jar. basket. 3. Write the instructions for using the facial masks on a Making Chamomile-Almond note card: "Enjoy each for 10 Facial Mask minutes, then rinse with warm I. In another bowl, pour boil- water." include the recipes for ing water over chamomile both masks. Punch a hole In flowers; let stand for 30 min- the card and use ribbon to at- utes. Strain the mixture tach the card to the baskeL through a sieve set over a To make the holiday even bowl. more of a relaxing respite, coa- 2. Transfer 3 tablespoons of sider including a gift strained liquid to a small bowl. for a massage with the i~ket, Add bran, almonds and honey; taking Mona out to lunch or mix well. Transfer to a small making her ~vorite dish for jar. dinner. Order Chocolate Di FINE DINING * COCKTAILS Champagne 9am -2 LobSter- 1/2 lb. With steak: Buffet Brunch Tail: s22°° Reservations recommended All dinners include vegetable tray, soup or salad, choice of potato or rice pilaf, coffee and dessert. 284-6018.* Hwy 89 & Main St., Greenville