Spotlight Magazine South Riding & Stone Ridge - Dec '16/Jan '17

Seasons Greetings From My Family to Yours Donna Chong REALTOR®

I Can Sell Your Home For as low as

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46161 Westlake Drive - Sterling VA 20165

APPLE PANCAKES 4 Tbs. unsalted butter, melted 4 eggs, beaten ¾ cup whole milk ¾ cup flour 1 golden delicious apple ¼ cup packed dark brown sugar 2 Tbs. lemon juice Maple syrup Preheat oven to 425 degrees. Peel, core and thinly slice the apple.

Place 4 (1 cup) ramekins or custard cups on a cookie sheet. Pour 1 Tbs. butter into each of the ramekins.

Combine the eggs, milk and flour and stir until just blended. Divide the batter among the ramekins.

Toss the apple slices with the brown sugar and lemon juice until coated. Arrange the apple slices in a spoke pattern on top of the batter. Bake for 15 minutes or until the pancakes are puffed and golden. Serve immediately with maple syrup. Serves 4.

If you do a job too well, you’ll get stuck with it.

Anonymous

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Add the eggs, one at a time. Add the vanilla extract. Add the flour and the baking powder. Mix together until well blended. Add the walnuts and blend by hand.

Refrigerate for one hour in the bowl. Remove the bowl from the refrigerator and arrange batter in 3 narrow rows on an ungreased cookie sheet. Bake 20 minutes and remove from oven. Slice into ½” slices and sprinkle cinnamon and sugar over top. Return to oven at 225 1 ½ hours or until they feel crunchy.

EZ

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¼ cup matchstick carrot pieces 4 Tbs. matchstick celery pieces 2 (6 oz.) salmon fillets 4 Tbs. diced tomatoes 1 Tbs. lemon juice 1 Tbs. dry white wine 1 Tbs. chopped fresh parsley ¼ tsp. salt ¼ tsp. pepper Preheat oven to 375 degrees. Place 2 twelve inch squares of heavy aluminum on counter. Divide the carrot and celery between the two.

Place a salmon fillet in center of each. Combine the tomatoes, lemon juice, wine and parsley and spoon evenly over salmon. Season with the salt and pepper. Wrap foil around fish and seal tightly. Bake 15 minutes. Serves 2.

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Politics is supposed to be the second oldest profession. I have come to realize that it bears a very close resemblance to the first.

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FETTUCCINE AND MUSHROOM SAUCE 1 (1 oz.) pkg. dried shitake mushrooms 1 ½ cups hot water 1 Tbs. olive oil 6 bacon slices, minced 3 shallots, minced 4 oz. button mushrooms, sliced ½ tsp. dried rosemary, crushed 1 can beef broth 1 ¼ cups half and half 8 oz. fettuccine 2/3 cup grated Parmesan cheese Place dried mushrooms in bowl.

Add hot water. Soak 30 min.

Remove mushrooms from water squeezing excess water back into bowl. Reserve liquid. Slice shitakes.

Heat oil in large skillet over medium heat. Add bacon. Cook 3 minutes. Pour off half of drippings.

Add shallots. Sauté 1 minute. Add dried and fresh mushrooms and rosemary. Saute 3 minutes.

Add broth and soaking liquid. Boil 10 minutes. Add half and half.

Simmer 5 minutes . Cook pasta.

Add to sauce. Mix in Parmesan cheese. Serves 2.

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MUSHROOM & PASTA SOUP 6 Tbs. unsalted butter 2 medium onions, minced 4 qts. low sodium chicken broth 3 cups small pasta 3 cups frozen peas 8 oz. sliced mushrooms 4 tsp. dried basil 6 garlic cloves, minced ½ tsp. crushed saffron ½ tsp. salt ½ tsp. pepper 1 cup chopped parsley 1 cup, drained, oil packed sun dried tomato strips 2 cups grated Gruyere cheese Melt butter in Dutch oven. Add onions and cook about 12 minutes.

Add stock and bring to boil. Add pasta to stock and cook ‘til tender.

Add peas, mushrooms, basil, garlic, saffron, salt & pepper. Simmer 2 minutes. Garnish with tomatoes.

Serve cheese separately. Serves 12.

A filing cabinet is a place where you can lose things systematically.

T. H. Thompson

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FRENCH BREAD WITH A TWIST 1 cup mayonnaise 1 cup shredded Parmesan cheese 1 ½ Tbs. purchased pesto sauce 1 (1 lb.) French bread loaf Combine the mayonnaise, Parmesan cheese and the pesto sauce in a small bowl. Preheat the broiler. Cut the loaf in half lengthwise. Broil with the cut side up just until the bread begins to brown. Spread each half generously with the mayonnaise mixture.

Broil, watching carefully, until the topping is bubbling and just beginning to brown. Cut the bread crosswise into 2 inch pieces. Serve immediately. Serves 4.

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Before I got married I had six theories about bringing up children. Now I have six children and no theories.

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APPLE PIE TOPPED WITH STREUSEL 5 Granny Smith apples, peeled, cored and sliced 1/3 cup firmly packed brown sugar 1 Tbs. cornstarch ½ tsp. ground cinnamon 1 (9 inch) frozen deep dish pie shell, baked 1 cup all purpose flour ½ cup sugar ½ cup butter, room temperature Pre heat oven to 450 degrees. Toss together apples, brown sugar, cornstarch and cinnamon. Place in pie crust. Mix together the flour and the ½ cup sugar. Add the butter and cut in until the mixture resembles course meal.

Sprinkle over the apples. Bake for 10 minutes. Reduce the oven temperature to 350 degrees. Bake until the apples are tender, about 10 minutes. Serve warm. Serves 6.

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BRAISED CHICKEN 1/3 cup olive oil 1 onion, thinly sliced 5 garlic cloves, sliced 5 lbs. chicken pieces, patted dry Salt and Pepper 6 Tbs. flour ¾ cup dry white wine 1 Tbs. tomato paste ¼ cup low sodium chicken broth 1 Tbs. dried rosemary, crushed Heat oil in Dutch oven over medium heat. Add onion & garlic.

Saute 5 minutes. Transfer to a bowl. Season chicken with salt & pepper. Dredge in flour. Shake off excess. Brown chicken in Dutch oven. Remove. Add wine and tomato paste to Dutch oven. Bring to a boil. Return chicken and onion to Dutch oven. Reduce heat to low. Cover. Cook 30 minutes, turning occasionally. Add broth and rosemary. Cover and cook additional 20 minutes. Remove chicken. Bring sauce to a boil. Pour over chicken. Serves 6.

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FILET MIGNON WITH MUSTARD SAUCE Freshly ground black pepper 2 thick beef filet steaks 1 Tbs. butter, divided ½ Tbs. vegetable oil Salt 1 shallot, minced 1 Tbs. brandy 1/3 cup heavy cream ½ tsp. Dijon mustard

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Grind pepper over both sides of meat. Melt ½ Tbs.butter and oil over high heat. Salt steaks on one side. Place in skillet, salt side down.

Cook until brown. Salt tops. Turn and cook 2nd side until brown. Turn heat down and cook to desired doneness. Discard drippings.

Add remaining butter to same skillet. Add shallot. Cook 1 minute.

Remove from heat and add brandy.

Return to heat. Bring to a boil.

Reduce to a glaze. Add cream. Boil 1 minute. Stir in mustard and any juice from steaks. Season with salt and pepper. Spoon sauce over steaks. Serves 2.

BACON AND POTATO PIE 1 lb. bacon, chopped 1 onion, chopped 8 eggs, beaten 1 lb. russet potatoes, peeled & grated 2 ž cups sharp cheddar cheese, grated ½ tsp. pepper Heat oven to 340 degrees. Grease a 9x13 glass baking dish. Cook bacon and onion in a large, heavy skillet over medium heat until the bacon is crisp, stirring frequently, about 8 or 9 minutes. Transfer the bacon and onion to paper towels using a slotted spoon. Drain well.

Combine eggs with the potatoes, cheese and pepper. Mix in the bacon and onion mixture. Pour into the greased baking dish.

Spread mixture evenly. Bake until center is set, about 45 minutes. Cut into squares. Serves 6.

Instead of giving a politician the keys to the city, it might be better to change the locks.

Doug Larson

Before After

Before

After

$25 OFF $50 OFF

Any Job Call for a FREE Estimate! Over $250* 703-530-9060 www.thegroutmedic.com *Minimum charge may apply.

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SESAME GREEN BEANS 2 Tbs. sesame seeds 3 Tbs. “Frank’s RedHot” original cayenne pepper sauce 1 Tbs. olive oil 1 Tbs. soy sauce 2 tsp. peeled, grated ginger ¼ tsp. sesame oil 2 cloves garlic, minced 1 lb. greenbeans, halved crosswise ¼ tsp. salt ½ red bell pepper, cut in strips Heat nonstick skillet. Add sesame seeds. Cook 2 minutes until golden, shaking skillet often.

Transfer to a bowl. Whisk in Franks’s RedHot sauce, olive oil, soy sauce, ginger, sesame oil and garlic. Set aside. Bring 1 cup water to a boil. Place green beans and salt in a steamer basket. Set into pan.

Cover. Steam 5 minutes. Rinse with cold water. Drain well. Combine beans & bell pepper. Pour dressing over. Cover. Refrigerate. Serves 4.

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brand n : name, term, design, symbol or any other feature that identifies one seller’s goods or services as distinct from those of other sellers.

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3 cups flour 1 tsp. baking powder 1 tsp. baking soda ½ tsp. kosher salt 1 cup butter 2 eggs 1 ½ cups sugar 2 tsp. vanilla extract ½ tsp. lemon extract Combine flour, baking powder, baking soda and the salt. Mix well. Using a pastry blender, add in the butter. Mix until crumbly.

In a separate bowl, beat the eggs.

Gradually add the sugar, vanilla extract and lemon extract. Beat until light. Combine both mixtures.

Stir by hand until dough forms.

Refrigerate at least 1 hour for easier handling. Heat oven to 375.

Make small balls or use rounded teaspoons of dough. Place 1 inch apart on an ungreased cookie sheet. Decorate with colored sugar or sprinkles. Bake for 10 minutes or until edges are light golden brown. Remove from cookie sheet immediately. Yields 5 dozen.

GRILLED TUNA WITH GREEN PEPPERCORNS 2 Tbs. butter at room temperature 1 Tbs. green peppercorns in brine 2 tuna steaks 1 Tbs. fresh lemon juice Olive oil Lemon wedges Prepare grill (medium high heat) or preheat broiler. Drain and chop the peppercorns. Combine the peppercorns with the butter. Rub the lemon juice into the tuna, Brush with the olive oil and place on the grill or under the broiler.

Cook about 4 minutes on each side for medium. or until desired doneness. Transfer to plates and spread the fish with the peppercorn butter. Serve with the lemon wedges. Serves 2.

A bank is a place that will lend you money if you can prove that you don’t need it.

Bob Hope

COUSCOUS, PEAS & MINT 1 ½ cups canned chicken broth 2 Tbs. butter 1 (10 oz.) pkg. frozen peas 1 cup quick cooking couscous 2 Tbs. minced fresh mint Salt and pepper

Turning Your Visions into Creative Marketing Products.

Bring the broth and the butter to a boil in a medium sized saucepan.

And the peas and the couscous to the boiling broth and butter. Bring back to a boil, stirring occasionally.

Cover and remove from the heat.

Let it stand for five minutes. Fluff with a fork. Mix in the minced mint.

Season with the salt and pepper to taste. Serve immediately. Serves 2.

Logos Brochures Advertisements Magazines Newsletters Postcards Annual Reports Illustration Photography Presentations Proposals Web Banners Html Emails and more...

Instead of getting married again, I’m going to find a woman I don’t like and just give her a house.

Rod Stewart

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ONION AND PEPPER BREAD

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Need help with your Macs & Network?

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4 Tbs. cornmeal 2 (1 lb.) frozen bread dough loaves, thawed ½ cup tomato paste 1 cup grated Parmesan cheese ½ cup chopped green bell pepper ½ cup chopped onion 2 tsp. dried oregano, crumbled ½ tsp. fennel seeds Salt & pepper 4 Tbs. olive oil Heat oven to 350. Sprinkle 2 cookie sheets with cornmeal. Roll each dough loaf on lightly floured surface to 6x11” oval. Transfer to cookie sheets. Spread ¼ cup tomato paste over each, leaving a 1” border on all sides. Combine the Parmesan with next four ingredients. Season with salt and pepper. Spread half over each loaf. Roll up, starting at narrow ends. Pinch to seal. Place seam side down. Drizzle olive oil over both. Bake 25 minutes or until golden brown. Makes 2 loaves.

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Country to Old Town Manassas. Enjoy Morais Vineyards wine right in your backyard at Aroma Wine Tasting!

20% off your tasting fee

with this ad through 12/31/16.

$10 OFF

Your First Paint Workshop With This Ad

9105 Center Street • Manassas VA 20110 703-368-LOVE (5683) • www.lovecharley.com Gift Cards Available

Old Towne Man Cave Hair & Skin Care for Guys

• Manicures • Pedicures • Hair Cuts • Face Shaves • Facials • Beard Trims

571-379-4312 11409 Marsh Road Bealeton, VA www.moraisvineyards.com

Gift Cards Available 9070 Center Street - Manassas, VA oldtownmancave.com

TOP DOG RESORT Premier Small Dog Boarding A Loving Home-Away-From-Home

Tis the Season for Pies

9685 Liberia Ave, #107 • Manassas, VA

703-530-8898

www.CakesbyHappyEatery.com Open Thanksgiving Day 9am - 12pm Mon - Sat 9am - 8pm Sun 10am - 5pm

Finishing Custom Basements, Bathrooms, Kitchens Interior & Exterior Painting • Drywall Repairs • Carpentry Tile • Power Washing • Handyman Services & More

Free Estimates

Licensed • Bonded • Insured

Mike Nies, Owner

703-590-3187 www.pphionline.com

Exclusively For Pets UNDER 25 Pounds • No Kennels • No Cages • No Leashes Outstanding Romping Space Galore Lavish Pampering & Abundant Cuddling

540.788.4837

www.topdogresort.com

To advertise in Spotlight Magazine, call or email 703-853-0046 janie.spotlight@gmail.com spotlight.online

Woman $20 & up Girl $15 & up (Under 11)