Newspaper Archive of
Feather River Bulletin
Quincy, California
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November 21, 2001     Feather River Bulletin
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November 21, 2001
 

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Record. Re0o~e~ Wednesday, Nov. 21,2001 5B demonstrated how to make just the right touch for e Photos submitted a cranberry rel- festive holiday No bird... Continued from page 4B Dressing 1/4 cup fresh lemon juice 3 Tbsp. olive oil 1 Tbsp. honey 1 Tbsp. fresh or 3/4 tsp. dry dill weed 2-3 fresh garlic cloves, crushed Salt to taste Break all raw vegetables in small pieces. (Optional: Lightly blanch cauliflower and broccoli). Mix salad dressing together; pour over vegetables and toss when ready to serve. Makes a large, colorful sal- ad. Cranberry Fruit Relish 1 package cranberries, washed 4-5 unpeeled apples, grated 1/4 cup honey (to taste) 2 small oranges (use part skin) 1. Run cranberries through fine food chopper with or- anges, or process in blender with oranges until finely chopped. 2. Combine with apples (grat- ed) or processed in blender. 3. Add honey to taste. Chill to blend flavors. Pie Crest 1/2 cup quick oats 1/2 cup white flour 1 tsp. salt 1/3 cup nut butter or 2/3 fine nut meal 1/3 cup or more water cup It took plates. hand. a lot of work to dish up foods prepared in the Nov. 4 cooking class, filling 80 But Kyla Knopper, Lauren Harris and Jessica Knopper were there to lend a 1/2 cup pitted dates 1/4 cup cornstarch 1/2 cup honey 1 tsp. vanilla 1/2 tsp. maple flavoring 1/2 tsp. cardamom 1/2 tsp. coriander 1/2 tsp. salt 1-3/4 cups cooled pumpkin or yams Approximately 8 cups water 1-1/2 tsp. salt 2 or more cups soy or nut milk 1. Place potatoes and water in a large kettle and bring to boil. Reduce heat and simmer until very well cooked, about 1.2 hour. 2. Remove from heat and drain offall the water. 3. Mash with a potato masher or use an electric mixer. Add the nut or soy milk and. salt to taste, adding as much milk as needed for the consistency you like. Makes 10 cups. :! the coauthor of Presenters at the Nov. 4. a vegan cookbook, was vegetarian and vegan 0 1 2 3 4 $ is at or 'ou may be payment Size Gross 1. Mix nut butter into dry in- gredients with hands until well distributed throughout. 2. Add water and gently knead dough into a ball, adding a bit more water if needed for a soft, but not sticky, ball of dough. 3. Roll the dough from center to edges, forming a 12-inch circle. Hint: This is most easi- ly done by rolling between two pieces of plastic bag ma- terial. Remove the top piece of plastic and invert the pie plate over the rolled out dough. Slip hand under the bottom plastic with pie dough. and plate on top Quickly flip it over so the dough is now over the plate, and peel off the plastic. Gently shape the dough into the plate with fin- gers, patching where neces- sary. This dough is very workable and patches well. 4. Trim pastry to 1/2 inch be- yond edge of plate. Fold un- der extra pastry and crimp edge. 5. For a prebaked crust, prick bottom and sides of pastry generously with the tines of a fork. Prick where the bottom and sides meet all around the pie shell. Bake in a 400-degree oven for 10-12 minutes or un- til golden. Pumpkin Pie 1-1/2 cups hot water 1/2 cup cashew nuts I Call for an application mamma below these Plumas County CommunityLassen Economic eligible for Development Commission l:X-v. Corp. 283-2466 256-3531 help. Plumas Crisis Intervention o Annual Income 283-5515 $21,475 Pd/Jd.9~ Social Security 257-5057 Healthy Start 832-1827 Las~n Career Network $2%025 257-8152 $36,575 Healthy Start 284-1560 $44,125 ~ , Social Services 993-6720 ABC Center 258-4280 $51,675 Wildwood 258-3350 'C-'enain restr ctions apply Funds are limited. Qualification does not guarantee payment. 1..Place all ingredients, ex- cept pumpkin, in blender. Start blender on low, then ad- vance to high. Blend for at least one minute until smooth. 2. Stop blender and add the cooked or canned pumpkin. Blend until well mixed. 3. Pour blended pumpkin into 9- inch, unbaked pie shell. Bake at 350-degrees for 55 minutes. Mashed Potatoes 12 cups pared and quartered russet potatoes ~4,, At this wonderful time of feasting and festivities, we'd like to express our thanks for your friendship. We're happy to wish you, our loyal customers, a warm and wonderful Thanksgiving. We hope that you enjoy a holiday full of prosperity and joy. CEASAR'S 283-0600 or Toll Free 866-283-0614 Sales: M-F 8-6 Sat. 9-5 Highway 70 - Quincy service: a-s Sat. 9-2