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1 lb. penne pasta 6 Tbs. olive oil 6 cloves garlic, minced 2 (14 ½ oz.) cans artichoke hearts 1 cup dry white wine 1 lb. cooked shrimp 6 Tbs. grated Parmesan cheese 4 Tbs. panko bread crumbs ¼ chopped parsley Ground black pepper, to taste Cook the pasta according to package directions. Drain and rinse the artichokes and cut them into eighths. Heat the olive oil in a large skillet. Add the garlic and sauté until soft. Add the artichoke hearts. Stir until heated through. Add the wine stir and simmer 10 minutes. Add the shrimp and continue cooking to heat them through. Add the cheese and bread crumbs. Add the sauce to the penne. Toss with the parsley and pepper. Serves 4.
All my life I thought air was free until I bought a bag of chips Anonymous
ORIENTAL MARINATED CUCUMBERS 1 large cucumber (about 12 ounces) 2 Tbs. rice vinegar 2 Tbs. peanut or vegetable oil 2 Tbs. soy sauce 1½ tsp. sugar 1 clove garlic, minced ¼ tsp. red pepper flakes Score the cucumber, lengthwise, with the tines of a fork. Cut it in half, lengthwise. Scrape out the seeds and discard them. Cut each half crosswise into 1/8 inch slices. Place them in a medium bowl. Combine the rice vinegar, oil, soy sauce, sugar, garlic and red pepper flakes. Pour mixture over the cucumber. Toss to coat well. Cover and refrigerate at least 4 hours or up to 2 days. Serves 4 – 6.
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BANANA BARS ½ cup butter, softened 2 cups granulated sugar 3 eggs 1 ½ cups mashed ripe bananas 1 tsp. vanilla 2 cups all purpose flour 1 tsp. baking soda 1/8 tsp. salt ½ cup softened butter 8 oz. cream cheese 4 cups confectioner sugar 2 tsp. vanilla Preheat oven to 350 degrees. In a mixing bowl, cream ½ cup butter and the granulalted sugar together. Beat in the eggs, bananas and the vanilla. Combine the flour, baking soda and the salt. Add to creamed banana mixture. Mix real well. Pour into a 15 x 10 greased baking pan. Bake for 25 to 30 minutes. Bars should bounce bake when touched with finger. Let cool. Cream the second ½ cup butter and the cream cheese in a mixing bowl. Gradually add the confectioner sugar and the vanilla. Beat well. Spread over the cooled bars. Makes 36 bars.
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INFANTS • TODDLERS • PRESCHOOL • BEFORE & AFTER SCHOOL • SUMMER CAMP
BLUEBERRY CRISP 1 cup flour 1 cup rolled oats ¾ cups brown sugar ½ tsp. cinnamon ½ tsp. nutmeg ½ cup butter, melted ¼ cup sugar 2 Tbs. cornstarch 1 cup cold water 1 tsp. orange rind 1 ½ cups chopped rhubarb, fresh or frozen 1 cup sliced strawberries 1 cup sliced, peeled apples 1 cup blueberries Preheat the oven to 350 degrees. Combine first 5 ingredients. Stir in butter. Press ½ of the mixture into a greased 9 inch square baking pan. In a small saucepan, combine the ¼ cup sugar and cornstarch. Whisk in the water and rind until smooth Bring to a boil. Reduce the heat to medium-low and cook 5 minutes or until thickened and clear, whisking constantly. Toss the fruit together. Arrange over the base. Pour the sauce over the top. Sprinkle with the remaining flour mixture. Bake for 50 – 60 minutes or until the fruit is tender and the topping is golden. Serve warm. Serves 6.
A NEW TAKE ON THE “BOIL” 1 1/2 lbs. shrimp 12 red potatoes, halved 6 ears of corn broken in half 1 ½ lbs. kielbasa ½ cup Old Bay seasoning Bring 6 cups of water to a boil. Add the ½ cup of Old Bay seasoning. Add the potatoes and boil them for 5 minutes. Add the corn and continue boiling for another five minutes. Slice the kielbasa into 2 inch chunks and add to the potatoes. Boil additional 5 minutes. Add the shrimp and boil for 3 minutes more or until the shrimp turn pink. Drain and serve. Serves 4 – 6.
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703-992-7001 • www.liberty-awnings.com
Preheat oven to 375 degrees. Remove casing from sausages. Brown and crumble. Remove from the pan and set aside. In the same pan, scramble the eggs until they are almost done. Layer one pack of the crescent rolls on the bottom of a glass baking dish. Place half the cheese on top. Mix the sausage eggs and remaining cheese and add to the casserole dish. Layer the second package of rolls on top for a top crust. Bake 15 to 18 minutes or until the rolls turn light brown. Serves 10.
By the time a man realizes that his father was right, he has a son who thinks he’s wrong. Charles Wadsworth
VERY BERRY SALSA 3 cups blueberries 2 jalapeno peppers, seeded and chopped ½ cup yellow bell pepper, diced ¼ cup sweet onion, chopped 3 Tbs. chopped cilantro ¼ cup fresh lemon juice ½ tsp. kosher salt Put one cup of the blueberries aside. Chop the remaining 2 cups. Mix the chopped blueberries together with the whole ones. Add and combine all of the other ingredients. Cover and keep chilled until ready to serve. Serve as a side to fish, poultry or pork or with chips as a dip.
LIME JELLO SALAD 2 small pkgs. lime Jello 1 (8 oz.) pkg. cream cheese ½ pint heavy whipping cream 40 miniature marshmallows 1 (8 oz.) can crushed pineapple ½ cup chopped walnuts In 9x13 glass baking dish, mix 3 cups boiling water and Jello. Stir to dissolve. Cut cream cheese into small junks. While Jello is hot, add cheese and marshmallow. Stir until partly melted. Refrigerate 1 hour. Mixture will be loose. Whip the cream. Drain the pineapple. Fold the whipped cream, pineapple and walnuts into jello minxture. Chill overnight. Serves 8.
Before After
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BACON TOMATO PHYLLO CUPS 2 pkgs. frozen mini fillo shells 12 slices bacon, cooked and crumbled 1 large tomato, chopped ½ medium onion, chopped ½ cup mayonnaise 1 tsp. basil 6 oz. shredded cheddar cheese Preheat oven to 350 degrees. Combine the bacon, tomato, onion, mayonnaise, basil and the cheese. Combine well. Place a mini fillo shell into each cup of a mini muffin pan. Fill each shell with the bacon tomato mixture. Bake for 10 minutes or until cheese melts. Let them stand for a few minutes and serve. Makes 30.
BAKED BARLEY 2 Tbs. unsalted butter 2 Tbs. minced shallots ¾ cup medium barley 1 ½ cups chicken broth ½ cup water Preheat oven to 350 degrees. Melt the butter on top of the stove in a dish that can go from stove top to oven and one that has a tight fitting lid. Add the minced shallots and sauté until they are soft, about 6 minutes. Add the barley and stir to mix. Slowly add the chichen broth. Bring to a boil over high heat. Cover. Transfer, immediately to the oven. Bake for 45 minutes. Serves 4.
SMOKED BBQ BRISKET ½ cup prepared barbecue seasoning 2 Tbs. ground chili powder 1 (5 lb.) beef brisket, trimmed 1 cup Frank’s Redhot Cayenne Pepper Sauce 1 ½ cups beer 1 cup bottled barbecue sauce Combine barbecue seasoning and chili powder. Rub thoroughly into beef. Place meat, fat side up, into disposable foil pan. Cover and refrigerate 2 hours. Prepare sauce by combining the cayenne pepper sauce and 1 cup beer. Set aside. Prepare grill for indirect cooking over medium-low heat. Place pan with meat in center of grill over indirect heat. Cover grill. Cook over low heat (250 degrees) 6 hours until meat is very tender (190 degrees internal temperature) Baste with sauce once an hour. Combine barbecue sauce, butter and remaining beer. Simmer 5 minutes until slightly thickened. Slice meat and serve with sauce. Serves 10.
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CHICKEN & APRICOT SALAD 2 chicken breast halves 4 stalks celery, sliced ¼” thick 2 thinly sliced green onions 1 cup chopped dried apricots 1 tsp. lemon juice Zest of one lemon ½ tsp. salt 4 Tbs. mayonnaise ¼ cup slivered almonds Boil the chicken until cooked through and tender, about ½ hour. Shred the chicken with a fork. Let the chicken cool and then combine with all of the remaining ingredients. Dried cranberries or halved grapes can be used instead of the apricots. Serve on lettuce leaves or on bread. Serves 4.
It’s true hard work never killed anybody, but I figure, why take the chance. Ronald Reagan
LOBSTER-CILANTRO BISQUE Nonstick cooking spray 1 onion, finely chopped 2 cloves garlic, minced ½ tsp. chopped jalapeno pepper 1 Tbs. water 2 Tbs. whole wheat flour 3 ½ cups chicken broth ½ cup tomato puree ½ cup dry sherry ½ tsp. salt 1 lb. cooked lobster cut into 1” pieces 1 ½ cups skim milk 1 Tbs. cornstarch 1 tsp. paprika 1 plum tomato, chopped 2 Tbs. chopped cilantro Coat large pan with spray. Over medium heat, add onion, garlic and jalapeno. Cook 5 min. Add water. Cook 2 min. more. Add flour. Cook and stir 3 min. Stir in broth, puree, sherry & salt. Bring to boil. Reduce heat to low. Cover. Simmer 10 min. Add lobster. Cover. Simmer 6 min. Stir in 1 cup of the milk. Whisk cornstarch & remaining milk ‘til smooth. Add it and the paprika to pan. Cook over medium heat 5 min. Stir in tomato and cilantro. Serves 4.
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CHOCOLATE CHERRY CHEESECAKE 1 2/3 cups chocolate graham crackers 1/3 cup melted butter 5 (8 oz.) pkgs. cream cheese, softened 1 ½ cups sugar 2 ½ tsp. vanilla 1 cup fresh dark sweet cherries, pitted 3 eggs 6 oz. semisweet chocolate, melted Whipped cream and additional cherries for garnish Preheat oven to 350 degrees. Combine the chocolate graham crackers and melted butter. Press firmly and evenly into the bottom of a 10 inch spring form pan. Bake for 5 minutes. Beat the cream cheese until light and fluffy. Gradually add the sugar. Continue to beat well. Add the eggs, one at time. Beat well after each egg is added. Stir in the vanilla and then stir in the melted chocolate. Pour half of the cheese mixture on top of the prepared crust. Top with the cherries. Spoon the remaining mixture over the cherries. Bake for 50 minutes or until the cheesecake is set. Garnish with whipped cream and additional cherries. Serves 6 – 8.
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PEANUT BUTTER TREATS 1 box regular Ritz crackers 1 (28 oz.) jar regular, smooth peanut butter 1 large pkg. of easy-heat dark chocolate almond bark 1 pkg. easy heat white chocolate almond bark (optional)
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Place wax paper to cover a large work area. Spread the peanut butter on a cracker and place another cracker on top to make a sandwich. When a good batch of these sandwiches have been completed, heat some of the dark chocolate in the microwave until it is soft. Dip each of the peanut butter sandwiches into the chocolate to coat. Set them on the wax paper to cool and harden. Reheat the chocolate in the microwave, as needed. Once they are cool, the white chocolate can be heated and melted in the microwave and drizzled over the cooled “sandwiches” if desired.
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SESAME SNOW PEAS 1 Tbs. toasted sesame seeds ½ lb. snow peas 2 tsp. sesame oil 2 tsp. vegetable oil 2 green onions in ½ inch slices ¼ tsp. ground ginger ¼ cup matchstick carrots 1 tsp. soy sauce To toast the sesame seeds, heat a small skillet over medium heat. Add sesame seeds. Cook and stir about 5 minutes. Set them aside. Pinch off the stem ends of each snow pea pod and pull the strings down the pod. Not all pods have strings. Make a V shaped cut at opposite ends of pods. Place wok or skillet over high heat. Add sesame and vegetable oils swirling to coat pan. After about 30 seconds, add the green onions, ginger snow peas and carrot. Stir fry for 4 minutes or until snow peas are bright green and crisp tender. Stir in soy sauce. Transfer to serving dish and sprinkle with the toasted sesame seeds. Serves 2 – 3.
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SHORT RIBS OF BEEF 3 lbs. beef short ribs 1 clove garlic, halved 1 small onion 2 cups canned, diced tomatoes 1 tsp. paprika Salt and pepper to taste Rub the short ribs with the cut side of the garlic clove. Place in a Dutch oven. Slice the onion and place on top of the ribs. Cover with water. Cover the Dutch oven tightly and cook on low heat for 2 hours. Transfer the short ribs to a greased baking dish. Add the tomatoes and the seasoning. Cover and cook in a slow (300 degree) oven for about one hour or until the short ribs are very tender. Remove the cover for the last 15 minutes of cooking so the short ribs will brown. Serves 6.
If you can’t have midnight snack why do we have a light in the fridge? Tia Elise Shauna Wray
TORTILLA CHICKEN SOUP 1 can (24 oz.) diced tomatoes, undrained 1 rotisserie chicken 1 small chopped onion 4 cups chicken broth 1 cup medium salsa 1 cup frozen corn, thawed 1 tsp. cumin 1 tsp. chili powder 1 tsp. salt ½ tsp. garlic powder ¼ tsp. ground black pepper ¼ cup chopped cilantro ½ cup butter ½ cup flour Tortilla chips In a large Dutch oven, combine first 12 ingredients (through cilantro). Bring to a boil. Reduce the heat and simmer for a half hour. Melt the butter in a pan over medium heat. Slowly whisk in the flour and blend well. Add the flour mixture to the soup and stir constantly until the soup thickens. Put crushed chips on top of each bowl. Serves 6.
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NOODLES WITH PEANUT SAUCE 1 lb. angel hair spaghetti, cooked and drained 1 Tbs. toasted sesame oil ¼ cup creamy peanut butter 2 Tbs. water 1 Tbs. soy sauce 2 Tsp. balsamic vinegar 1 tsp. sugar 1/8 tsp. cayenne pepper 2 Tbs. peanuts, chopped 2 Tbs. chopped green onions Toss the warm spaghetti with the sesame oil. Keep warm or chill, as desired. For the sauce, in a blender combine peanut butter, the water, soy sauce, balsamic vinegar, sugar and cayenne pepper. Cover and blend until smooth. Toss the spaghetti with the sauce. Sprinkle with the peanuts and green onions. Serves 4.
A filing cabinet is a place where you can lose things systematically. T. H. Thompson
EASY QUICHE 1 ½ cups whole milk ½ cup packaged biscuit mix 6 Tbs. butter at room temperature 3 eggs 1/8 tsp. salt 1 cup diced ham 2 green onions, chopped 4 oz. sliced mushrooms 1 cup shredded cheddar cheese Preheat the oven to 350 degrees. Combine the milk, biscuit mix, butter, eggs and the salt. Mix well to combine. Turn the mixture into an ungreased 9 inch deep dish or a regular 10 inch pie plate. Add the ham. Top with the onions, mushrooms and cheddar cheese. Bake until the top is golden, about 45 minutes. Cooked turkey, chicken, shrimp, bacon or sausage can be used instead of the ham. Serves 4 – 5.
You know you’re getting old when you get that one candle on the cake. It’s like, “See if you can blow this out.” Jerry Seinfeld
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Preheat oven to 350 degrees. Combine the flour, baking soda, cloves, ginger, cinnamon and salt. Beat the butter until it is soft. Add the sugar and beat until fluffy. Add the egg and the molasses. Beat well. Stir in the dry ingredients. Shape the dough into 1 ½ inch balls. Roll the balls in the sugar. Place on an ungreased cookie sheet and gently flatten with the bottom of a glass. Makes 40 to 45 cookies.
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Machine & Vacuum Center BERGER’S Sewing
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70
90 M Ho
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7937 Stonewall Shops Square Gainesville VA (Wegman’s Center)
571-222-4838 www.kempercarpet.com
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