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Date Loaf Candy 3 c. sugar 1/2 c. white Karo syrup 1/2 lb. chopped dates 1 c. chopped pecans : Cook sugar, milk, syrup and dates to a sof~ ball stage. Stir as needed to prevent burning.

Remove from heat and cool to lukewarm.

Beat until it begins to harden. Add nuts anct turn onto a damp cloth. Shape into a roll 2 inches in diameter. Let stand until flrm. Cut into slices as needed. Candy can be stored fop some time if tightly covered.

Karla DeLuca is editor and publisher of The Daily Sentinel. Her e-mail address i3 kdeluca@coxnews.com.

teen had been nude when he ordered from his car at the Arby's drive-through, police said.

"Maybe it was a way to enjoy the last of the warm weather," joked Capt. Brian Anspach of the Columbia City Poiice Department.

Sgt. Mike Engle of the Whitley County Sheriffs Department passed the car Tuesday night in Columbia City, 20 miles west of Fort Wayne.

Engle said he turned around to stop the car and saw that Gatton had driven into the McDonald's lot.

When Engle got to the car, Gatton was uttin his clothes back on.

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My Favorile Qecipe CREAHY TACOS frOffi:-Nashville

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Care b Ripening T'Ps Keep avocados at room temperature. To hasten the rfpenlng process, place avocados in a paper bag with an apple, banana or citrus fruit. At desired stage of ripeness, avocados may be refrfgerated for up to 2 days. Hass avocados will tum from green to black color when ripe. Gwen, Pinkerton, Bacon, Fusrte and Zutano avocados remain green when ripe. All varieties upon ripening will yield to gentle pressure .

. Avocados are great for: Guacamole Salads Sandwiches. Pizza Omelets Pasta Calavo Fresh 4 ripe Calavoavocados, peeled, seededand mashed 2 vine-ripe tomatoes, chopped 1 onion, diced 2 jalapeilo or Serrano chiles, minced 1 cup fresh cilantro, chopped, stems discarded

Guacamole 1 tsp dried oregano 1 fresh garlic clove mashed or minced, or 1/8 tsp garlic powder Juice from 1 fresh lime Hot pepper sauce, salt & pepper to taste

Combine all ingredients. Cover and refrigerate approximately 1 to 2 hours. Serve as a dip with chips, fresh cut or use as a spread or topping on sandwiches, burgers or Mexican entrees.

Avocado Dressing 1 ripe Calavoavocado, peeled, 1 bottle prepared red wine seededand mashed vinaigrette or Caesarsalad dressing Combine ingredients until smooth. Cover and refrigerate until needed.

Serve as a dressing to salads, cabbageslaw or vegetable marinade. Use as a dip or spread by incorporating additional avocadosinto the recipe.

CoIavo GrowllIs. santa Paula. CA

Nutr'tion Facts

AmoI~ng %DV' Amou~ng %DV' TotalCarb. 3g 1% ServoSize1/5 medium TotalFat 5g 8% (3Og/1.1oz) ROOr3g12'1'0 sat Fat 195% C3lories55 SugarsOg CIIolest.Omg 0% FatGal.45 'PercentDai~Values(DV)SodiumOmg0% Proteinlessthan 19 arebasedona 2,000 caloriediet.

Vit.A 0% â&#x20AC;˘ Vrt. C4% â&#x20AC;˘ Calcium0% 'lren 0%

Care bRipening Trps Keep avocados at room temperature. To hasten the rfpenlng process, place avocados in a paper bag with an apple, banana or citrus fruit. At desired stage of ripeness, avocados may be refrigerated for up to 2 days. Hass avocados will turn from green to black color when ripe. Gwen, Pinkerton, Bacon, Fuerte and Zutano avocados remain green when rfpe. All varieties upon ripening will yield to gentle pressure.

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2 cups Che shreaded I tablespoon chili powder Combine water and 2 tablespoons Picante sauce in a large, shallow dish. Place tortillas in Picante sauce mixture; let stand 5 minutes. Drain.

Cook ground beef and onion in a heavy skillet until ~rown; drain off excess grease. Stir in salt, pepper, cumin, chili powder, garlic powder and remaining Picante sauce. Simmer meat mixture 5 minutes.

Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth.

Cook I minute, stirring constantly. Gradually stir in milk; cook over medium heat, stirring constantly until thickened and bubbly. Remove from heat and add sour cream; stir until well blended.

Place half of tortillas in a 13x9x2 inch baking dish. Pour half of sour cream sauce over . tortillas; spoon half of meat mixture evenly over sauce.

Sprinkle half of cheese over meat mixture. Repeat layering with remaining ingredients.

Bake at 375 degrees for 25 minutes. Makes 8 servings.

von t torget your tather on other's Day. Call or visit him, Youngman dvises, because he'll probably e thinking of your mother on Mother's Day. He may want to visit the grave, and you may not want to. You have to work out what's comfortable for" both of ou.

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1. Layer ingredients in greased 13 x 9-inch baking dish in order given; do not stir.

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COURTBOUILLON • 2'12 Ibs. of fresh or saltwater fish (see note) •.

2/3 cup flour • 213 cup vegetable oil • 2 medium onions, chopped • 1 bell pepper, chopped • 2 ribs celery, chopped • 3 cloves garlic, minced (optional) • 1 one-lb. can whole tomatoes, undrained and chopped • 1 can Rotel tomatoes • 1 qt. fish stock or water '. Salt and cayenne pepper to taste • 1 bunch green onions"tops only, chopped • 1/4 cup finely chopped fresh parsley In a large heavy pot, make a dark

brown roux with flour and oil. Add onions, bell pepper, celery and garlic; cook for five minutes.Add both cans of tomatoes and cook slowly over a low fire. Let it cook until the oil forms a thin layer, like paper, over the top of the mixture.

You will have to stir occasionally, but after a half hour or so, the oil will rise to the top. Add warmed fish stock'or water and seasonings and let cook for one hour, stirring occasionally. Add more water or stock if soup becomes too thick. Add the fish and cook for 15-20 minutes. Right before serving, add onion tops and parsley. Check seasonings and make any necessary adjustments. Serve in deep bowls with rice. Serves 8. Note: If using the smaller freshwater fish, keep

them whole; large saltwater fish can be cut into fillets or steaks .

BOUILLABAISSE

• 2112 Ibs. fish (fresh or saltwater • • • • • •

• •

• •

can be used) 1 lb. shrimp, peeled and deveined 3 large onions, coarsely chopped 2 bell peppel'S, coarsely chopped 2 ribs celery, coarsely chopped 3 cloves garlic, minced 2 one-lb. cans whole tomatoes, undrained and broken into chunks 1/2 cup vegetable oil 1/4 cup dry white wine Salt and cayenne pepper to taste 2 whole bay leaves

If you're going to use freshwater

fish, clean and dehead them, but keep them whole. Make two or three slits on each side. If using saltwater fish, clean and cut them into 2-inch steaks or fillets.

Season the fish generously with salt and cayenne pepper, rubbing the seasonings into the flesh of the fish with your hands. In a large, deep heavy pot, slowly heat the oil, then beginning with the fish, layer the ingredients, Le., onions, bell pepper, celery, tomatoes, then fish, then again the vegetables until all are used .

Pour in the wine. Add the shrimp, garlic and bay leaves. When all begins to bubble, reduce heat to low, cover and cook over a low fire for about ~ hour or so.

Restrai'n yourself from peeking in the pot. Serve the bouillabaisse in a bowl lined with thin slices of toasted French 'bread or serve with rice. Serves 8.

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PEPPY SEAFOOD SAUCE 2 cups ketchup 2 cups chili sauce 6 tablespoons lemon juice 4 tablespoons horseradish 4 teaspoons Worcestershire 1/2 teaspoon Tabasco Combine all ingredients.

sauce

Makes 4 cups sauce.

PASTA & SHRIMP SALAD 2 cups uncooked shell macaroni 1/4 cup French dressing 1 cup raw cauliflowerets 1/2 cup thinly sliced scallions 1/2 teaspoon salt 1/8 teaspoon pepper 8 oz. Treasure Isle Cooked Shrimp 1/2 cup ripe olives, sliced 1/2 cup mayonnaise 1/4 cup chili sauce Lettuce leaves Cook and drain macaroni. Put into a medium size bowl, toss with French dressing and chill one . hour. Add cauliflowerets. scallions. sail. pepper. shrimp and sliced olives. Blend mayonnaise and chili sauce. Pour over salad. Toss and serve on lettuce. Serves 3.4. '

I cup chopped hickory smoked ham 1/3 cup minced chives , 1 packet butter-flavored granules In a large saucepan coated with nonstick cooking spray, saute onions until tender. Add potatoes and broth; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until potatoes are tender. Set aside 1 cup potato mixture.

Puree remaining mixture in batches in a blender or food prossor; return to the pan. Stir in the milk, pam, butter-flavored granules, s~lt, pepper and reserved potato mixture. Heat through (do not boil). Garnish each. serving with one tablespoon sour cream; sprinkle with chives.

Yield: seven servings Nutritional Analysis Per Serving: 156 calories, 2 grams fat, 9 mg. Cholesterol, 609 mg.

Sodium, 28 g. carbohydrate, 3 g. fiber, 11 g. protein Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable .

~c of the week re is a recipe that will fit :;)to any healthy diet plan. It w~ll warm up any cold evening or be perfect for a light lunch. T? reduce the sodium content, onut the salt and use low sodium chicken broth.

Hearty potato soup 2 medium onions, chopped 1/4 teaspoon salt 4 medium potatoes, peeled and quartered 1/8 teaspoon pepper cups chicken broth Tablespoons fat-free I

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NASHVILLE - Nashville Junior High School will participate in Red Ribbon Week Oct. 21-25.

Students will be encouraged to wear their red ribbons through

Scholarshi NASHVILLE - Nashville send to state competitIOn. High School seniors may begin Coca-Cola Scholars Foundaapplying for scholarships for the tion: Deadline Oct. 3 I. Apply at 2003-04 academic year, accord- www.coca-colascholars.org.

SAE Engineering Scholar ing to NHS counselor Richard Johnson. The first list of scholar- .ships: Student intends to earn a degree in engineering. Student ships inCludesthe following: Prudential Spirit of Commu- must be a U.S. citizen and meet nity Awards: $1,000. Student has requirements on GPA and ACT engaged in a volunteer activity scores. Deadline Dec. 1.

American Fire Sprinkler Assothat occurred at least in part after Sept. 11, 200 1. Deadline Oct. 31. ciation Essay Contest: Seven One student will be selected to prizes from $1,000 to $4,000.

School board to hear revie NASHVILLE - The Nashville School Board wI! I;;et Monday, Oct. 21, at 6 p.m. at the administration builcl:~g.

benchmark exams.

Mike Kinkade will be rec nized for five years of servic a school board member.

The bo d will elect ne

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Jell-O I IO-ounce package frozen

strawberries 1/2 pint whipping cream Make jell-O in a bowl as directed on the box. Add strawberries. which have been thawed enough to mix with the jell-a. and allow to jell in refrigerator until almost firm. Whip whipping cream until stiff peaks form. fold into jell-O. and return to refrigerator until set. Variation: Substitute lime jell-O and one 8-ounce can drained. crushed pineapple for the strawberry jell-O and frozen strawberries.

Tips From Our Test Kitchen: Whipping cream performs best when your bowl and beaters are cold. Garnish with fresh strawberries and a sprig of mint. Serves 8 to 10.

----------------

AgIaReUef _,:nes and stiffness, for ,dlgia may be the flier symptoms. ~(yinning author Miryani .••on learned in 1993 after a lastditch ell" .0 visit a doctor for help with her suffering. Her chronic pain, sleep disturbances and fatigue are all a part of a bigger disorder known. and not easily diagnosed, as Fibromyalgia (FM).

After years of being disregarded by physicians, who thought it was "allin her head," Miryarnfinally got an answer to her problem, only now she had even more questions. So, she learned all that she could on PM and has written Fibromyalgia:What YOll Can Do AbollI Chronic Pain And Fatigue so that other sufferers,approximately 10million people in the US. will have a resource at their fingertips to learn about their illness. . Fibromyalgiais a common -and disabling disorder. characterized by widespread musculoskeletal pain, fatigue, and multiple tender points. This

book contains valuable information on related conditions that are often associated with FM:sleep deprivation, irritable bowel syndrome, restless leg syndrome, sciaticaand chronic fatiguesyndrome.

In plain, easy-to-read language, this book helps to show you everything you need to know about FM and how you can work towards overcoming its crippling symptoms. You'll read from the author: how to find the right doctor; which medications and non-drug therapies may work best; how you can benefit from proper diet, physical therapy, massage and meditation; and the benefits of exercise and avoiding unnecessary physical and emotional stress.

To order your copy of Fibromyalgia: What You Can Do About Chronic Pain And Fatigue by phone, call toll.free 1-800-284-0855. To mail in your order, send your name, address, zip code. and check for $14.95 plus $2.95 for postage and handling to: Publishers Choice", Box4174, Dept.

CK60-13,Huntington Station, NY 11746.(CAand NYresidents please add applicable sales tax.)

If you are among the 13-million Americans who suffer from Age-Related Macular Degeneration (ARMD),or if you care for someone who does, then you must read Macular Degeneration by Dr. Robert D'Amato and Joan Snyder. This exceptional book offers realistic advice based on the latest medical research and the practical wisdom of personal experience of merous people with macular degeneration.

ARMDis, how it progresses, and how it is diagnosed. You'll hear about preventive care, from precautions that you may take to lower your ris¥ or slow the progression of ARMDto the mol" rent findings on the role of diet and OJ' tiveness of antioxidant vitamins all" You'llalso learn about all treatments, from laser Vv to alternative and !r

-6

Macular Degeneration

------------~

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18-oz. box Duncan Hines Golden Butter Recipe cake mix 8-oz. can mandarin oranges with juice 3 eggs 1/2 cup oil or margarine I 16-oz. container non-dairy whipped topping I box instant vanilla pudding I 16-oz. can crushed pineapple, drained Combine cake mix. mandarin oranges, eggs. and oil. Beat on medium speed for 4 minutes. Pour into three greased layer cake pans.

Bake at 350 degrees for 20-25 minutes. Mix whipped topping, pudding mix, and crushed pineapple together to fill and frost cake.

Tips From OurTest Kitchen: You needn't frost the sides of this cake. Garnish with extra mandarin oranges and fresh strawberries.

Photo: Randy Janoski Styling: Mary Carter

- -",- - - - - - - - - - - --

TheMo Own This 2003 American Comfo

Eagle Silver Dollar

for only $9 T

95

his popular silver bullion coin, struck by the U.S. Mint, is now available to you at a very special offer price of just $9.95! It contains one full ounce of pure silver and is the first United States Silver Dollar of the year 2003.

lit Brilliant, Uncirculated Condition!

But what's even more special is that these historic coins are not available directly from the U.S. blicin

One Of The Most Coveted Silver Coins In The World

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APPLE STREUSEL • 2-3 cups peeled and sliced tart apples • 113 to 112 cup firmly packed brown sugar .114 cup all-purpose flour .114 cup regular or quick-cooking oats. uncooked • 112 tsp. ground cinnamon • 1/2 tsp. ground nutmeg • 2 Tbsps. tub margarine • Light whipped topping or nonfat

frozen yogurt (optional) Place apples in a greased 8x4x3inch loafpan. Combine remaining ingredients except topping. mix until crumbly. and sprinkle over apples. Bake at 325 degrees for 35 to 45 minutes or until apples are tender and topping is golden brown. Serve warm with whipped topping or frozen yogurt. if desired. Yield: 2 servings.

CREAM CHEESE BRAIDS A LA KING CAKE

• 1 cup sour cream • 112 cup sugar • 112 cup butter or margarine, melted • 2 pkgs. dry yeast .112 cup warm water (105 to 115 degrees) • 2 eggs, beaten 4 cups all-purpose flour Cream cheese filling • 2 a-oz. pkgs. cream cheese, softened .314 cup sugar

118 tsp. salt • 2 tsps. vanilla extract

•

Glaze • 2 cups powdered sugar • 4 Tbsps. milk • 2 tsps. vanilla extract Heat sour cream over low heat; stir in sugar. salt and butter .

Cool to lukewarm. Sprinkle yeas over warm water in a large mixing bowl. stirring until year dissolves. Add sour cream 'I. mixture. eggs and flour; miY' Cover tightly; refrigerate

I tube angel food cake (I0-inch) I pint strawberries. crushed I tablespoon milk I pint strawberries. sliced Cut cake horizontal~ layer on serving plate. and milk into II/Z cups large bowl. Spread I/Z cake layer. Arrange liz

into 3 layers. Place I cake Stir crushed strawberries of the whipped topping in of strawberry mixture on of the sliced strawberries

on top of strawberry mixture. Repeat layers. ending with cake. Frost top and sides of cake with whipped topping. Refrigerate at least 1 hour or until ready to serve. Decorate top and sides with strawberry fans. mint leaves. Serves 12.

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LUNANOTIE 6402 North New Braunfels San Antonio, Texas (210) 822-4242

pork, and keep warm.

• Add vinegar and sugar to skillet, stirring to dissolve sugar and loosen any bits sticking to skillet. Cook 3 to 5 minutes or until reduced by half.

• Drizzle over pork and apple; sprinkle with chopped parsley. Yield: 4 servings.

Chefs' Cafe Atlanta, Georgia • Per serving: Calories 446 (41 % from fat) , Fat 20.1g (6g saturated), Cholesterol 101mg, Sodium 255mg, Carbohydrate 32.5g, Fiber 4.2g, Protein 32.2g.

RISOTIO PRIMAVERA Short-grained, high-starch Arborio rice is essential when making risotto.

The finished dish should be al dente: tender, yet firm to the bite.

Luna Notte's clientele runs the gamut.

You'll be as likely to see a table of chic "twentysomethings" nibbling on gourmet pizza as a grandmother hosting a family get-together.

The Italian restaurant's strip-malliocation in the historic Alamo Heights area of town makes it an ideal spot for peoplewatching. And even if the crowd is boring, chef Scott Boone and his staff provide you with ample entertainment in the exhibition kitchen.

Menus change seasonally, but the perennial favorite is a simple dish of Capellini alla Napoletana-angel hair pasta with tomatoes, fresh garlic, basil, and olive oil.

The restaurant is open for lunch Monday through Friday and for dinner daily.

Reservations are accepted for parties of five or more.

174

SOUTHERN LIVING

1/4 cup julienne carrot 41f2 cups reduced-sodium, fat-free chicken broth 2 tablespoons butter, divided 1 shallot, finely chopped 1 clove garlic, minced 11/4 cups Arborio rice 1/4 teaspoon salt 1/4 teaspoon pepper 1f4cup thinly sliced purple onion 1f4cup thinly sliced zucchini 1f4cup thinly sliced yellow squash 1/4 cup arugula 2 tablespoons chopped fresh basil 2 tablespoons chopped fresh oregano 3 tablespoons chopped walnuts, toasted 113 cup crumbled blue cheese Garnish: fresh oregano

• Cover julienne carrot with boiling water, and boil 1 minute. Drain; rinse with cold water. Set aside .

• Cook broth in a saucepan over medium heat until thoroughly heated.

• Melt 1 tablespoon butter in a large skillet over medium-high heat; add chopped shallot and garlic, and cook, stirring constantly, 2 minutes.

• Add rice, and cook 5 minutes or until translucent. Reduce heat to medium.

• Add warm chicken broth, 1/2 cup at a time, stirring constantly, allowing liquid to absorb between additions. Stir in salt and pepper. Set aside.

• Melt remaining 1 tablespoon butter in a skillet over medium-high heat; add onion, and cook until lightly browned .

• Add carrot, zucchini, and squash; cook, stirring constantly, about 5 minutes or until tender. Add arugula, and cook 1 minute.

• Stir vegetable mixture into rice mixture.

Stir in basil and oregano. Sprinkle with toasted chopped walnuts and crumbled

blue cheese; garnish, if desired. Serve immediately. Yield: 3 cups.

Luna Notte

San Antonio, Texas • Per 1J2-cupserving: Calories 263 (33% from fat), Fat 9.4g (4.5g saturated), Cholesterol 20mg, Sodium 277mg, Carbohydrate 36.2g, Fiber 1.2g, Protein 6.3g.

MARINATED GRILLED VEGETABLES Don't let the long ingredient list discourage you from making this delicious recipe. It's simply a variety of vegetables marinated in a vinaigrette dressing and then grilled. liz cup balsamic vinegar

1f4cup extra virgin olive oil 2 tablespoons dry white wine 1 tablespoon finely chopped shallots liz tablespoon minced garlic liz tablespoon freshly ground black pepper 1 teaspoon kosher salt 4 new potatoes, unpeeled 4 Roma tomatoes, cut in half lengthwise 3 small zucchini, cut in half lengthwise 2 ears yellow corn, cut into 3.inch pieces 2 purple onions, cut into 3f4-inch slices 2 portabello mushrooms, quartered 1 pound fresh asparagus, trimmed 1 small eggplant, cut lengthwise into I-inch slices 1 red bell pepper, quartered 1 yellow bell pepper, quartered 1 tablespoon chopped fresh chives 1 tablespoon chopped fresh rosemary 1 tablespoon chopped fresh parsley

• Combine first 7 ingredients in an extralarge bowl; set aside.

• Cook potatoes in boiling water 5 minutes; drain. Cut potatoes in half.

• Add potato halves, tomato halves, and next 8 ingredients to vinegar mixture; toss gently to coat. Let stand for about 1 hour, tossing occasionally.

• Remove vegetables from marinade; reserving marinade.

• Cook vegetables, covered with grill lid, over medium-hot coals (350° to 400°) about 12 to 14 minutes, turning once. Remove vegetables as they are done.

• Drizzle remaining marinade over cooked vegetables, and arrange on serving plates .

• Combine chopped chives, rosemary, and parsley; sprinkle over vegetables.

Yield: 8 servings.

Chefs' Cate

Atlanta, Georgia • Per serving: Calories 218 (29% from fat), Fat 7.7g (1.1g saturated), Cholesterol Omg, Sodium 312mg, Carbohydrate 36g, Fiber 6.1g, Protein 6.1g.

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POMERENKE

J When I was a grill cook for a restaurant in Crawford, Texas, I was asked to make this recipe for Crown Prince Abdullah of Saudi Arabia, who was a guest of Presidenr George W Bush at his Crawfurd ranch. This dish was one of the daily specials ar me restaurant. :}

Whot's_y_our FA'lORITE.r.ecibe?

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tenders) I 12-ounce package thin spaghetti 1 1 3 tablespoons butter or margarine 1 1/2 cup chopped celery I 1/2 cup chopped onion I I tablespoon chopped pimento I 28-ounce can cream of chicken soup I cup milk .

I 1/2 cups Velveeta or similar product Salt and pepper to taste Cheddar cheese, grated Preheat oven to 350 degrees. In a large saucepan. cook chicken in boiling water until done. Drain. saving water. Chop chicken into small pieces. Add spaghetti to chicken water and cook until done. following directions on package. In another pan, melt butter and saute celery and onion. Stir in pimento. Add chicken. soup. milk, Velveeta. salt, and pepper. Drain spaghetti and add to chicken mixture. Pour into a greased 9-by-13-inch baking dish.

Sprinkle Cheddar on top. Bake for 20 minutes.

Serves B to I0 people.

Tips From Our Test Kitchen: Cheesy chicken is hard to beat. To make the Velvetta melt more evenly. cut into small chunks.

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Did You Knoo:••• ALABAMA-Some of the highest-grade coal mines in America are found near Tuscaloosa. The Blue Creek Coal Mine No.5, at 2,200 feet deep, also is the deepest verrical shaft mine in Norrh America.

ARKANSAS-John Bowie, brother of Jim Bowie of Alamo fame, is believed to be buried in Desha County. He requested in 1853 that his grave remain unmarked.

FLO RID A -Florida.s first shipwreck was discovered in 1992 in Pensacola Bay.Analysts say the ship was parr of the expedition of Tristan de Luna, who led the first attempt by Europeans to colonize Florida in 1559.

G EO R G I A-Atlanta.s

Harrsfield airporr, located within twOhours flying timeof80 percent of the nation.s population, is among the busiest in the world.

KEN T U C K Y -Construction of the U.S. Bullion Depository in Forr Knox (pop. 12,377) was a weighty maner, requiring 16,000 cubic feet of granite, 4,200 cubic yards of concrete, and 1,420 tons of steel.

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America's roots are in its crafts.

ALABAMA

GEORGIA

MISSISSIPPI

TENNESSEE

. acking Horse World CelebrationDecarur, Sept. 20-28. Join about 70,000 fans as they pay tribute to Alabama's official horse-known. for its comfortable gait:(256) 353-7225.

Georgia National Fair-Perry, Oct. 413. The event celebrates Georgia's youth, agriculture, and heritage with foocl,rides, concerts, and family entertainment, including a circus and nightly fireworks. Georgia National Fairgrounds and Agricenter.

(478) 987-3247.

Mississippi State Fair-Jackson, Oct. 2-13. Have fun on amusement rides, listen to a wide range of musical entertainment, and browse a variety of stalls selling many quality items. Mississippi State Fairgrounds. (601) 961-4000.

Tullahoma's Sesquicentennial Cel ebration-Tu1lahoma, Oct. 5. Features food; games, craft demonstrations, Civil War displays, and miniature train rides at this ~50th anniversary festival.South Jackson Civic Center. (931) 455-264H.

KENTUCKY

NORTH CAROLINA

VIRGINIA

Art in the Shop-Taylorsville, Oct. 5.

Localanq regional artists sell pottery, paintings, scu1p.ture,bonsai, art glass, and jewelry. Also features live swing-style music.

The Shop. (828) 632-0106.

Harvest Festival-Melfa, OCt 2. A celebration .of.the foods that make Virgi?E!istem Shore famous--including .00d,sweet potatoes, chicken, and more.

Also features arts & crafts and entertainment. BeSt Western Sunset Beach & Resort. (757) 787-2460.

ARKANSAS Southeast Arkansas District Fair & Rodeo-Pine Bluff, Sepe. 30-0ct. 5.

Features a downtown stI(~t parade, talent shows, barrel races and other rodeo events, a carnival, and more. Hestand Stadium Fairgrounds. (870) 535-2900.

FLORIDA Pensacola Seafood FestivalPensacola, Sepe. 27-29. Sample a variety of mouth-watering scafoocl,then ease your conscience with rhe 5K run. Then go back for more. Also features nearly 200 arts & crafts vendors. Seville Square.

(850) 433-6512.

Cave Run Storytelling FestivalMorehead, Sepe. 27-28. F~ eight professional storytellers who will spin their tales in four large tents along the shores of Cave Run Lake. (flOO) 654-1944.

t.OUISIANA Red River Revel Arts FestivalShreveport, Sepe. 28-Oct. 5. The largest outdoor festival in Louisiana fearures more than 100 artists, as well as jazz, blues, gospel, country, zydeco, rock 'n' roll, big band, and classical music. (318) 424-4000.

SOUTH CAROL! NA Beaufort Shrimp Festival-Beaufort, Oct. 4- 5. Enjoy a taste of&.luforr's shrimp specialties, as well as marine life exhibits, musical entertainment, craft displays, an obstacle course, and fresh shrimp raffles and sales. Waterfront Park.

(843) 986-5400, exe. 31.

WEST VIP.GINIA Wild Walks Weekend-Davis, Oct. 5-6. Features the eight-mile walk between Blackwater Falls and Canaan Valley state parks. Shorter walks also are offered.

(304) 259-5216. :}

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BETTIE

WEDLOCK

When I need a fast meal for unexpected guests, I always use this recipe. I usually have the ingredients on hand. All I need to complete the meal is a big salad. It is enjoyed by all. ~

What's your FAVORITE recibe?

Send us a favorite recipe for an appetizer. main dish. side dish. salad. sandwich. soup. baked good. or another dish. along with the story behind it. to: RECIPES. 341 Cool Springs Blvd.â&#x20AC;˘ Suite 400. Franklin. TN 37067.

HOMETOWN

Include a photo of yourself. your name. address. and phone, Those whose recipes we publish will receive an American 'rofile T-shirt. (Sorry. we can't return any materials.)

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\ I pound ground beef I package taco seasoning 1/2 cup water I I 2-ounce can whole kernel corn, drained 1/2 cup chopped green pepper I 8-ounce can tomato sauce I 8 1/2-ounce package corn muffin mix I 2.8-ounce can french fried onions 1/3 cup shredded sharp cheese

Preheat oven to 400 degrees. Brown beef in a skillet and drain. Stir in taco seasoning, water, corn, pepper, and tomato sauce. Pour into a 7-by-12-inch glass dish or 2-quart casserole dish. In a bowl, mix com muffin mix according to package directions, then stir in one-half can onions. Spoon com muffin mixture around outer edge of casserole. Bake uncovered for 20 minutes, take out of oven, and sprinkle cheese and remaining onions on the corn muffin topping. Bake 2 to 3 minutes. Serves 6.

Tips ~rom Our Test Kitchen: This recipe was quick to make and tasty. Try adding one 12-ounce can of kidney, chili, or black beans to add fiber and more flavor.One tablespoon each cumin and chili powder may be substituted for the taco seasoning. Also, several tablespoons of fresh, chopped cilantro add more flavor.

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Harvey Wallbanger Cake (To be prepared in BAK[NG'RING)

I package (2 layer size) orange cake â&#x20AC;˘ mix .

I package (3-3'%oz.) instan vanilla pudding mix 3,4 cup orange juice V2 cup oil 4 eggs % cup vodka % cup Galliano

Let stand in pan for [0 minutes. Turn out on plate and glaze while warm. [n conventional minutes at~oF.

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oven: Bake for 35 G[aze while warm.

Glaze: .5' 1s I I I I I

cup confectioners sugar tablespoon orange juice tablespoon vodka tablespoon Galliano tablespoon white corn syrup

Evenly grease BAK[NG R[NG or spray with vegetable oil.

Combine ingredients in a small bowl.

Stir until smooth and drizzle over warm cake.

[n a large mixing bowl combine all ingredients; beat for 4 minutes on medium speed with electric mixer.

Baking Cakes in a'Microwave

Remove I V2' cups balter, reserve for cupcakes. Pour remaining cake balter into prepared baking ring. Microwave on 73 power (Med. High) for 2 minutes. '12 power (Medium) for 20 to 30 minutes, or ntil wooden pick inserted in center comes out clean. Rotate once during cooking time, if necessary. Balter will run over sides of pan slight[y.

'ng does not produce a ut most cakes don't requi wning since they will be iced or frosted. After baking, let a cake stand until the sticky, slightly damp surfal dries. Since baked goods rise more in the microwave oven, reduce the liquid and leavening (by about \4). Be careful not to overfill the baking utensil.

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MICROW ARE@ RECIPES for microwave and conventional ovens.

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Coq-Au-Vin Serves 4-6 (To be prepared in SIMMER COOKER)

'12cup all purpose flour 2 teaspoons salt If.I teaspoon cracked pepper 3 to 4 pound frying chicken, cut in pieces 4 slices bacon 3 small onions, halved 1 clove garlic, finely minced 1 stem celery, cut in 'I2-inch pieces 1 pound fresh mushrooms, sliced J~ cup red wine 2 tablespoons brandy 1 bllY leaf 1 wblespoon chopped parsley Combine flour, salt and pepper in bag.

Add chicken; shake to coat. Set aside.

Cut bacon in I-inch pieces; place in bottom of Simmer Cooker. Microwave uncovered 31/2 minutes on Full power; stir after Ih time to avoid sticking. Do not drain. Stir in flour from bag. Place all remaining ingredients in Simmer Cooker; stir to mix. Cover and microwave 15 minutes on Full power or until chicken is tender and gravy slightly thickened. Stir gently and microwave 10 minutes uncovered on Full power.

Remove bay leaf. Cover; let stand 10 minutes.

For conventional oven: Bake at 350°F. for I hour and 10 minutes to I hour. and 20 minutes, covered.

Poached Eggs Serves 3 (To be prepared in MUFFIN PAN)

1'12teaspoons butter or margarine 3 eggs salt and pepper In every other muffin cup, place Ih teaspoon of butter or margann . Break one egg into each cup (3 eggs). ver entire Muffin Pan with plastic wrap.

Microwave Ilh to 21h minutes on Full power (approx. 30 to 45 seconds per egg). Allow to stand for 2 minutes in Muffin Pan prior to serving.

Season with salt and pepper.

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