• Roofing • Doors • Columns • Hand Rails • Cement • Pressure Washing • Sheetrock Work
Edgard Library: November 21 @4 pm “Football Turkey Game” Ages 5 to 12 Reserve Library: November 21 @ 4:30 pm Tweens and Teens are invited to play Wii
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Reconnect communities through their Central Library: November 21 @ 5:30 pm libraries with all types of games. “Family Game & Puzzle Night”
H olidayC ookbook lori.lyons@lobservateur.com
NOVEMBER 19, 2016 | SATURDAY | WEEKEND EDITION
flavors of the German-Acadian Coast with some andouille and cane syrup. After a trial run with the tweaked recipe, I brought it to work, where it was met with some enthusiasm. However, after a little more tweaking I brought it to a family Christmas gathering, where it was received with even more excitement. In honor of the flavors of my ancestors I rechristened my version the German-Acadian Cheese Ball. Below is my version, which I think would be perfect for any Christmas or Mardi Gras get together. — David J. Hubbell Mobile, Alabama Hubbell said his ancestors come from St. James, St. John and St. Charles Parishes
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German-Acadian Coast Cheese Ball
uring this past Christmas season, I was trying to think of something to make for the various office parties that would reflect my Louisiana heritage. I had a thought of some sort of dip or cheese ball so I started searching through the Internet looking for suggestions for New Orleans-style appetizers. The more I searched,
Dressing recipes from Bailey’s Andouille in LaPlace RICE DRESSING Directions Thaw Bailey’s Dressing Mix. Warm in sauce pan on stove for 10 to 20 minutes. Separately, cook 2 cups of rice. Add dressing mix to the cooked rice gradually, blend thoroughly.
Recipe Makes about 8 servings
the more I became frustrated until I came across something called a French Quarter Cheese Ball from Plain Chicken and another version from Jam Hands. Despite finding out the recipe did not originate from New Orleans, but from the Junior League of Hampton Roads in Virginia, I was quite intrigued. However, I thought I could tweak it a bit to add in the
CORNBREAD DRESSING Ingredients 1 Bailey’s Dressing Mix, thawed 2 lb ground beef 1 lb seasoning blend (that includes celery) 2 tbsp. minced garlic 3 cups chicken broth 6-8 cups cornbread, cooked and crumbled 1 tbsp. Bailey’s Cajun Creole Spice Blend Directions In a large pot saute seasoning blend until tender. Add ground meat and cook thoroughly. Add garlic, dressing mix and broth. Cook for 10 minutes, stirring to smooth. Mix crumbled cornbread with meat mixture. — baileysandouille.com 985-652-9090
Ingredients: Cheese Ball 6 oz cream cheese, softened 2 oz Creole cream cheese (optional or just use all 8 oz of reg. cream cheese) ¼ cup crumbled, browned andouille sausage 1/2 tsp Cajun seasoning 1 clove of garlic 1 Tbs. thinly sliced green onion tops
Orange Juice Cake Ingredients 1 box yellow cake mix 1 small box instant vanilla or French vanilla pudding mix 4 large eggs 1/2 cup oil (canola or vegetable) 1 cup orange juice Directions Mix all ingredients together by hand or with a mixer until incorporated. Pour into a bunt pan that has been lightly sprayed with Pam. Bake at 350 degrees for 45 to 50 minutes or until a cake tester comes out clean.
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1/2 tsp Worcestershire sauce Pecan Glaze 1/4 cup butter 1/8 cup brown sugar 1/8 cup Steen’s Cane Syrup 1 tsp Worcestershire sauce 1/2 tsp Zatarain’s Creole mustard 1 cup coarsely chopped pecans
Directions: Thinly slice ¼ lb andouille and brown until slightly crisp. Drain and cool. Crumble/chop in food processor. Measure out ¼ cup. Combine cream cheese and Creole cream cheese, garlic, green onion tops, 1/2 tsp Worcestershire and Cajun seasoning in a bowl. Mix well and shape into a ball and put into refrigerator for about an hour. Melt butter in a small saucepan over medium heat. Stir in brown sugar, cane syrup, Worcestershire sauce, and Creole mustard. Dissolve sugar and cook over low heat for 2 minutes. Stir in pecans until they are fully coated. Spoon a thin layer of pecans into about a 4” diameter bowl lined with plastic wrap. Take cheese ball out of refrigerator and place on top of pecan layer. Pour remaining pecan mixture over cheese ball and smooth. Refrigerate until about two hours before serving. After cheese ball has been out for two hours turn over on plate and carefully remove remaining plastic wrap. Serve with toasted New Orleans style French Bread slices or melba toast.
Sauce 1 cup sugar 3/4 cup butter 1/4 cup orange juice Directions Heat sauce ingredients in a small pan until sugar is dissolved. Poke holes all over the cake that is left in pan and pour warm sauce over holes and sides if possible. Allow cake to cool before removing from pan and inverting it on a plate. Great dessert anytime!! — Barbara Olynick LaPlace
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Spinach and Artichoke Dip Ingredients 1 stick butter 1/2 large onion 1 Box Frozen Chopped Spinach 1 Can Artichoke Hearts Quartered 1 Block Cream Cheese 1 Small block Mexican Velveeta 1 Bag or can of shredded Parmesan Cheese 1/4 cup Jalapeno Juice or 10 slices of Jalapenos chopped fine Salt Pepper Granulated Garlic Chips, crackers, toast medallions to dip Directions Melt stick of butter in medium stock pot. Dice half a large onion and sauté in butter on medium heat. Add salt, pepper and granulated garlic to taste (I don’t measure these exactly; go with your own level of spice for this one). While onion is sautéing, dice your cheeses into small cubes (cream cheese and Velveeta cheese). Once onions are transparent, add diced cheeses to pot along with Parmesan cheese and jalapeno juice or diced jalapenos (not both). Melt down cheeses until smooth. While melting cheeses, defrost frozen spinach for a minute in the microwave and chop artichoke hearts into small pieces. Add undrained Spinach and artichoke hearts to pot and fold into mixture. Once all ingredients are incorporated, taste for perfection, adjust spices if needed, pour into serving dish and serve hot to with a choice of chips, crackers or garlic toast medallions. Recipes yields 10 serving. — By Dana Luminais Milioto
Easy beer bread Ingredients 3 cups self-rising flour 1/2 cup sugar 1 can or bottle dark beer (12 ounces)
Directions Mix together all three ingredients in a medium bowl, then transfer to a greased loaf pan. Bake at 350 for 45 minutes. If you want to make it extra tasty, pour 1/4 c melted butter over the loaf after 35 minutes. — Christine Browning LaPlace
Breakfast casserole Ingredients 12 ounces breakfast sausage 12 large eggs 1/4 cup milk 2 c shredded Cheddar cheese 1/4 t pepper Directions Preheat oven to 375*F. Brown the sausage. Then mix all ingredients together. Pour into a greased casserole dish. Bake for 30 minutes. Cool and serve. — Christine Browning LaPlace
Honey glazed baked ham Ingredients 1 (6-8 lb) cooked and smoked cured ham, bone in shank half 1 (20 ounce) can sliced pineapple, drained with juice reserved 1 (8 ounce) can orange juice 1 cup ginger ale 1 (4 ounce) jar maraschino cherries drained with juice reserved 1 cup brown sugar 3/4 cup honey 1 cup ham drippings
SATURDAY, NOVEMBER 19, 2016
Cinnamon Caramel Cheesecake Squares
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2 teaspoons vanilla extract 3⁄4 cup sugar, divided flour for dusting 1 tablespoon cinnamon 1⁄2 cup caramel topping
avish meals are a large part of holiday celebrations, with many people indulging in dinners and desserts throughout the holiday season. This is a time when many families display their best recipes, and these may include certain desserts that can be labor-intensive to make or something more fitting for a special occasion. Cheesecake is an example of a dessert that, due to the time it takes to create and the richness of the dessert itself, is not something many people eat on a regular basis. However, with a time-saving recipe, cheesecake can become a dessert prepared in little time for holiday festivities. Try “Cinnamon Caramel Cheesecake Squares” from “Pampered Chef Season’s Best, Fast, Fun & Fabulous” by Pampered Chef® Test Kitchens. Cinnamon Caramel Cheesecake Squares: Makes 24 squares Ingredients 2 8-ounce packages seamless crescent dough 2 8-ounce packages cream cheese 1 egg
Directions Preheat oven to 350 F. Unroll one package of crescent dough into a shallow baking pan. Roll out the dough to edges. Heat the cream cheese in a microwave-safe bowl, uncovered, on high for 30 to 40 seconds, or until softened. Whisk until almost smooth. Add the egg, vanilla and 1⁄2 cup of the sugar to the bowl. Whisk until smooth. Spread over the crescent dough. Lightly sprinkle the flat side of a cutting board with flour. Unroll the second package of crescent dough and roll it into a 13- by 12-inch rectangle. Fold the dough in half from the short end; gently lift and place in the pan. Unfold and gently stretch the dough over the cream cheese layer; press the edges to seal. Cut off corners of dough hanging over and discard. Bake 22 to 24 minutes, until golden brown. Combine the remaining 1⁄4 cup sugar and cinnamon in a small bowl. Place the caramel topping in a 1-cup measuring cup. Remove the pan from the oven. Immediately pour the caramel topping over the cheesecake and spread to the edges of the crust. Sprinkle with the cinnamon-sugar mixture; let stand for 10 minutes. Using a utility knife, cut into 4 x 6 rows to make 24 squares.
Cinnamon Caramel Cheesecake Squares
Directions Preheat oven at 325°f. Place ham on rack in shallow roasting pan. Roast ham for 25 minutes. Remove ham from oven. Pour drippings from pan. Let ham stand for 15 minutes. — Myra Paula Edgar Brown, LaPlace
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HOURS: Monday thru Friday 8am - 5:30pm
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SATURDAY, NOVEMBER 19, 2016
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Peanut Butter Fudge Ingredients 4 cups Sugar 1 1/3 cups evaporated milk 16 oz. Semi- sweet chocolate chips 13 oz. Marshmallow cream 1 cup peanut butter Directions In a large sauce pan mix sugar and milk. Cook until a soft ball stage stirring continuously (it should boil for about 10 to 12 minutes). Remove from heat and add chocolate chips, stirring continuously until chocolate chips have melted. Next, add marshmallow cream, continue stirring and add peanut butter. Once it is mixed well, pour into a 13X9 inch pan and let cool. — Angela Sasso Industrial Truck & Auto Repair
Punch Bowl Cake * Come to the Norco Christmas Parade this year and try it! Ingredients 2 Angel Food cakes 2 boxes vanilla Jello instant pudding 1 large container of Cool Whip Fresh strawberries Fresh bananas 1 large can of crushed pineapple (drained) Other fruits such as raspberries and blueberries may be substituted. Ingredients Prepare the pudding as directed on the box. Clean and slice strawberries. In a large punch bowl or other decorative bowl, layer the ingredients: Angel food cake broken up into bite-sized pieces 1/2 of the Jello pudding mixture Sliced strawberries, bananas, half can of pineapple. Distribute evenly 1/2 container of Cool Whip, smoothed all the way across. Repeat
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Wickedly Decadent Deep Chocolate Truffle
certain measure of overindulgence is anticipated during the holiday season. Rich foods and desserts are served, and parties are plentiful. However, those who plan to stick to their healthy eating plans can still enjoy tastes of the season without compromising their fitness or dietary goals. Many recipes can be made healthier with some simple substitutions, and that even includes decadent desserts. Take, for example, “Wickedly Decadent Deep Chocolate Truffles” from “Low Fat for Life,” (DK) by Sue Krietzman. This low-fat version of a high-fat classic will taste delicious without being too sinful.
— Lori Lyons, Norco
Chocolate Truffles Makes 24 Ingredients 6 ounces semisweet chocolate 6 ounces very low-fat fromage frais 2 tablespoons confectioners’ sugar 1⁄2 teaspoon vanilla extract 1⁄2 ounces semisweet chocolate, grated Directions 1. Break the chocolate into a bowl over a pan of simmering water. Let it melt, stirring occasionally. 2. In a separate bowl, whisk together the fromage frais and sugar. Whisk in the vanilla. 3. When the chocolate is melted and smooth, remove from the heat and allow to cool slightly. Slowly whisk the chocolate into the from-
age frais mixture, using a rubber spatula to incorporate every bit of chocolate. Cover with plastic wrap and chill for an hour. 4. Line a baking sheet with waxed paper. Scatter the grated chocolate on a plate. Scoop out the chilled chocolate mixture in teaspoonfuls, roll into balls, then roll the balls in the grated chocolate and put on the prepared baking sheet. Cover with plastic wrap and refrigerate until firm. 5. Put the truffles in small paper cases. Store in an airtight container in the refrigerator until ready to use. Per truffle: Total fat: 2 g; saturated fat: 1 g; unsaturated fat: 1 g; cholesterol: 1 mg; sodium: 3 mg; calories: 52.
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Stuffed Chicken with a Spin Ingredients: • 1 (10 ounce) package of fresh spinach leaves • 1/2 cup Philadelphia cream cheese • 1/2 cup shredded pepperjack cheese, garlic powder, onion powder, Tony chachere’s Pepper (Seasoning of your choice) • Minced 4 skinless, boneless chicken breast halves — pounded to 1/2 inch thickness Directions: 1. Preheat oven to 375° degree F 2. Place spinach in a large glass bowl, and heat in the microwave for 3 minutes, stirring every minute or so, or until wilted. Stir in cream, pepperjack cheese, garlic and onion powder (I also use tony chachere’s to taste). 3. After rinsing , season with tony’s, pepper, (garlic and onion powder optional). Lay the chicken breasts out on a clean surface, and spoon some of the spinach mixture onto each one. 4. Roll or Fold the chicken to enclose the spinach then wrap each chicken breast with two slices of bacon. Secure with toothpicks, and arrange in a shallow baking dish. 5. Bake uncovered for 20-30 minutes in the preheated oven, then increase heat to 500 degrees F (260 degrees C), covered for another 5 to 10 minutes to brown the bacon. — Tiffany Victor LaPlace
Chicken Noodle Casserole Ingredients: 2 cups cooked and diced chicken 1 cup sliced mushrooms (about 4 ounces) 1/2 cup butter (8 ounces) 2 cups chicken broth 1 can cream of mushroom soup 1 teaspoons salt 1/2 teaspoon pepper 1/4 cup pimento, chopped (2 ounce jar, drained) 1/3 cup grated Parmesan cheese 8 ounces noodles, uncooked
Instructions: Cook noodles according to package directions and drain Preheat oven to 350 degrees In a large skillet, melt butter over low heat, sauté mushrooms Gradually add cream of mushroom soup, broth, pimento, salt and pepper, stirring constantly until sauce is thickened. In a buttered 2 1/2 quart casserole dish, combine noodles, chicken and sauce Sprinkle Parmesan cheese over top Bake chicken noodle casserole 20-30 minutes — Constance Woods LaPlace
Creamy Ham ‘n’ Broccoli
Creamy Ham ‘n’ Broccoli Serves 6 to 8 Ingredients: 3 cups cubed fully cooked ham 1 package (10 ounces) frozen chopped broccoli, thawed 1 can (103⁄4 ounces) condensed cream of mushroom soup, undiluted 1 jar (8 ounces) cheese sauce 1 can (8 ounces) sliced water chestnuts, drained 11⁄4 cups uncooked instant rice 1 cup milk 1 celery rib, chopped 1 medium onion, chopped 1⁄8 to 1⁄4 teaspoon pepper 1⁄2 teaspoon paprika Directions: In a 3-quart slow cooker, combine all of the ingredients except the paprika. Cover and cook on high for 2 to 3 hours, or until the rice is tender. Let stand for 10 minutes before serving. Sprinkle with paprika.
Easy Chocolate Fudge
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arm, hearty meals, including stews, casseroles, soups, and chilis, make for great comfort foods when temperatures drop. Another advantage to these types of meals is they can easily be expanded to serve extended family. Also, when prepared using a slow cooker, these meals can be easily transported to a friends’ potluck or relative’s home. Beloved for their turn-it-on-andforget-it convenience, slow cookers allow cooks to start meals in the morning and then return home at night and have dinner ready and waiting. Busy working families may find that the convenience of slow cookers is unparalleled. This recipe for “Creamy Ham ‘n’ Broccoli” from “Taste of Home Casseroles, Slow Cooker & Soups” (Taste of Home Books) is ideal for a cool fall or winter evening. It’s a delicious meal to come home to after a busy day and also a great way to make use of leftover ham from a previous meal, such as a family gathering during the holiday season.
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ooking for some sweets for holiday sweetheart? Chocolate is one of the most universally beloved confections and is especially popular come social gatherings. While others may line up to purchase chocolate treats this winter, it’s easy to recreate some of the magic at home with ingredients you already have on hand. Ingredients: 2 cups (12-oz. package) Nestlé® Toll House® Semi-Sweet Chocolate Morsels 1 can (14 oz.) Nestlé® Carnation® Sweetened Condensed Milk 1 cup chopped walnuts 1 teaspoon vanilla extract Directions: Line an 8- or 9-inch square baking pan with foil. Combine the morsels and sweetened condensed milk in a medium, heavy-duty saucepan. Warm over the lowest possible heat, stirring until smooth. Remove from heat; stir in the nuts and vanilla extract. Spread evenly into the prepared baking pan. Refrigerate for 2 hours or until firm. Lift from the pan; remove the foil. Cut into 48 pieces.
SATURDAY, NOVEMBER 19, 2016
Aunt Luverta’s Dr. Pepper Cake Makes one 9- by 13-inch cake Cake 2 cups all-purpose flour, sifted 1 teaspoon baking soda 2 cups granulated sugar 1 cup (2 sticks) unsalted butter 11⁄2 cups miniature marshmallows 3 tablespoons unsweetened cocoa powder 1 cup Dr. Pepper 2 eggs 11⁄2 cups buttermilk 1 teaspoon vanilla extract Dr. Pepper Frosting 1⁄2 cup (1 stick) unsalted butter, softened 6 tablespoons Dr. Pepper 3 tablespoons unsweetened cocoa powder 1 1-pound box confectioners’ sugar, sifted 1 teaspoon vanilla extract 1 cup chopped pecans Directions: Preheat the oven to 350 F. Grease, but do not flour, a 9- by 13-inch pan. Set it aside. To make the cake, in a large bowl, sift together the flour and baking soda. Gradually stir in the sugar. Set aside. In a saucepan, heat the butter, marshmallows, cocoa, and Dr. Pepper. Stir constantly until the butter and the marshmallows are melted. Do not allow the mixture to boil. Pour the marshmallow mixture over the flour mixture. Beat well. Set side. In another bowl, beat the eggs until they are light and fluffy. Stir in the buttermilk and vanilla extract. Mix well. Beat the egg mixture into the flour mixture until well blended and the batter is smooth. Pour the batter into the prepared pan. Bake for 50 to 55 minutes, or until the center of cake springs back when lightly touched. Let the cake cool on a rack for 10 minutes. To make the frosting, in a saucepan, combine the butter, Dr. Pepper and cocoa powder. Bring the mixture to a boil over low heat, stirring constantly. Remove the pan from the heat. Gradually stir in the confectioners’ sugar until the mixture is smooth, then fold in the vanilla extract and pecans. Spread over the warm cake.
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Metro Center For Community Advocacy
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P.O. Box 10775 • Jefferson, LA 70181 Serving the New Orleans Area and the River Region English • Spanish • Vietnamese
Try serving a filling morning meal for your overnight holiday guests
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he following recipe for “Gratin of Eggs, Leeks, Bacon, and St. André Cheese” from Betty Rosbottom and Susie Cushner’s “Sunday Brunch” (Chronicle Books) includes the staples of a traditional breakfast: bacon, eggs and toast. But this dish also can be assembled the night before and simply popped into the oven the next morning once everyone wakes up, making it an ideal morning meal that allows hosts to join in the breakfast table conversation. Gratin of Eggs, Leeks, Bacon, and St. André Cheese Serves 6 Ingredients: 1 baguette, about 21⁄2 to 3 inches in diameter 6 thick slices bacon, cut into 1-inch pieces 2 cups chopped leeks, white and light green parts 6 ounces St. André cheese, chilled 6 eggs 21⁄2 cups half-and-half 1⁄2 teaspoon salt 1 tablespoon minced flat-leaf parsley or chives Unsalted butter, for the baking dish Generous 2 pinches of cayenne pepper Directions: 1. Arrange a rack at center position and preheat the oven to 350 F. Generously butter a 9- by 13-inch baking dish.
2. Cut enough 1⁄2-inch-thick slices from the baguette to make a single layer in the baking dish. (You will probably need between 20 and 24 slices; save extra slices for another use.) Arrange the slices on a baking sheet and bake without turning until crisp and very lightly colored, 10 minutes. Remove and arrange the slices in the baking dish. 3. In a medium, heavy frying pan set over medium heat, fry the bacon pieces until crisp and browned, 5 minutes. Drain on paper towels. 4. Pour off all but 1 tablespoon of the drippings and return the frying pan to medium heat. Add the leeks and cook, stirring, until just softened, 4 to 5 minutes. Sprinkle the leeks and bacon over the bread slices in the baking dish. 5. Cut the St. André cheese with its rind into 1⁄2-inch cubes and scatter them over the leeks and bacon in the baking dish. In a medium bowl, whisk the eggs to blend, and then whisk in the half-and-half, salt and cayenne. Pour the mixture into the baking dish. Let the gratin stand at least 1 hour, or cover the pan with plastic wrap and refrigerate for up to 24 hours. (If the dish has been refrigerated, let it stand at room temperature for 30 minutes before baking if you have time. It also can go directly from the refrigerator to the oven but will take longer to cook.) 6. Bake the gratin until the egg mixture is set, the top is golden and the mixture is bubbly, 40 to 45 minutes (10 to 15 minutes longer if straight from the refrigerator). Remove and let cool for about 5 minutes. Sprinkle with minced parsley and serve hot.
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