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One Stop Home Shop!!

Now Open In Gainesville! Lunch 11am–2:30pm • Dinner 5pm–10:30pm

All You Can Eat Lunch Buffet With Over 25 Items Full Bar Featuring Indian Cocktails Let Us Cater Your Next Event!

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703-743-5151

www.TasteOfIndiaNOVA.com

Introducing Granite Counter Tops Kitchen & Bath Cabinets and Remodeling

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OFF Any Purchase Over $2,000 With this ad. Not valid with prior purchases or any other offer. Expires 7/31/15

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POTATO STUFFED FRANKFURTERS

De We liv er

Now Open in Gainesville!

8 frankfurters Prepared mustard ½ cup grated cheddar cheese 2 cups mashed potatoes

• • • • •

Place the frankfurters in boiling water. Remove from heat. Let them stand in the water for seven minutes. Partially split the frankfurters, lengthwise, and spread inside, lightly, with the mustard. Add the grated cheese to the mashed potatoes. Beat until light and fluffy. Fill the frankfurters with the potato mixture using a pastry tube or heap mixture lightly, using a fork. Place on a broiler rack, far enough below heat, to brown in 10 minutes. Serves 4.

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See Our Ratings On

BAKED BACON & CHEESE OMELET

and

12 slices bacon 8 slices American cheese 8 eggs 3/4 cup milk.

Air Conditioning • Heating • Electric • Plumbing - Construction

Your Cooling & Heating Specialists

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www:ChamberlainServices.com

email: chamberlainsvcs@aol.com

We Service and Install All Brands Including: American Standard, Bryant, Carrier, Goodman, Rheem, Ruud, Trane • Installation • Service • Contracts • Heat Pumps • Gas Furnaces • Air Conditioning

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• Geothermal • Ductless Systems • HEPA Filters • Duct Cleaning • Commercial • Residential

Per $ 50 Special 14900System 74

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Heating or A/C Check Up

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RELIABLE RAILS, INC. 9401 Centreville Road, Suite 202 • Manassas, VA 20110

703-257-1321

www.reliablerails.com

New iron fabrication & installation of rails, fences, gates, spiral stairs, handrails, door & window guards We also do rail repairs

Residential • Commercial SINCE 1993 • LICENSED & INSURED ® ®

Preheat oven to 350 degrees. Cook the bacon until crisp. Drain on paper towels, crumble and set aside. Cut 6 slices of the cheese slices in half and arrange to cover the bottom of a lightly greased 9 inch pie pan. Beat the eggs and milk together. Add the crumbled bacon. Pour the egg mixture over the cheese. Bake for 30 minutes. Cut the remaining 2 slices of cheese into strips and arrange over the eggs. Bake 7 minutes longer. Let stand for 5 minutes before cutting. Serves 4.

email: sales@reliablerails.com

FREE ESTIMATES

Dear Math, Please grow up and solve your own problems. I’m tired of solving them for you. Anonymous

BAKED BACON & CHEESE OMELET 12 slices bacon 8 slices American cheese 8 eggs 3/4 cup milk. Preheat oven to 350 degrees. Cook the bacon until crisp. Drain on paper towels, crumble and set aside. Cut 6 slices of the cheese slices in half and arrange to cover the bottom of a lightly greased 9 inch pie pan. Beat the eggs and milk together. Add the crumbled bacon. Pour the egg mixture over the cheese. Bake for 30 minutes. Cut the remaining 2 slices of cheese into strips and arrange over the eggs. Bake 7 minutes longer. Let stand for 5 minutes before cutting. Serves 4.

Dear Math, Please grow up and solve your own problems. I’m tired of solving them for you. Anonymous

See t


KAWASAKI CARES: Always wear protective gear appropriate for the use of this vehicle. Never operate under the influence of drugs or alcohol. The Kawasaki MULE PRO-FXT™ side x side is an off-highway vehicle only,and it is not designed, equipped, or manufactured for use on public streets; roads or highways. Obey the laws and regulations that control the use of your vehicle. Read Owner’s Manual and all on-product warnings. C2014 Kawasaki Motors Corp., U.S.A. 15MLPF6X7C

MANASSAS KAWASAKI

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CRAB AND ARTICHOKE APPETIZER 1 (6 oz.) can crabmeat 1 (14 oz.) can artichokes, chopped 1 cup shredded parmesan cheese 1 cup mayonnaise 2 Tbs. bread crumbs 2 Tbs. parsley Crackers Drain the crab meat. Spoon the drained crab, the artichokes, the parmesan cheese and the mayonnaise into a microwave dish. Microwave on high for 1 minute and 30 seconds. Stir well and microwave another 6 minutes. Sprinkle the bread crumbs and parsley over the top and microwave an additional 40 seconds. Serve with the crackers.

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I never made a mistake in my life. I thought I did once, but I was wrong. Charles M. Schulz

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Summer’s the time for our WINDOW & DOOR REPLACEMENT

SALE

SIDING, TRIM & GUTTER SPECIAL

$2000 OFF

Any Siding Project Plus Free House Wrap Insulation over 1500 sq. ft. Tri County Windows & Siding • 703-472-6330

With this coupon. Not valid on prior quotes, other offers, prior services or previously contracted work.

FREE ESTIMATES Any Active Or Retired Veteran, Firefighter Or Police Officer Receives An Additional 5% DISCOUNT!

WINDOWS SPECIAL

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With this coupon. Not valid on prior quotes, other offers, prior services or previously contracted work.

EXTERIOR DOORS SPECIAL

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Per Door Any Installed Door Tri County Windows & Siding • 703-472-6330

LINGUINE AND CLAMS 1 lb. linguine 3 Tbs. olive oil 4 cloves minced garlic 3 (6 ½ oz.) cans whole clams ½ tsp. salt ¼ tsp. pepper ¼ cup snipped parsley 1 Tbs. basil leaves, torn ½ cup sliced green onions Grated Parmesan cheese Cook linguine according to package directions. Drain well. Drain the clams, reserving ¾ cups of the liquid. In large skillet, heat olive oil. Add the garlic and cook until golden. Stir in the clam liquid, salt and pepper. Heat until mixture begins to boil. Remove from the heat. Stir in the clams, parsley, basil and green onions. Combine the clam mixture with the linguine and toss to coat. Top with the Parmesan cheese. Serves 4

With this coupon. Not valid on prior quotes, other offers, prior services or previously contracted work.

Quality Products, Installation & Service Windows • Siding • Doors • Trim • Gutters CALL FOR DETAILS

703-472-6330

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$30 OFF

1st Cleaning

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Love your enemies. It makes them so damned mad. P. D. East

$25 OFF

Your Cleaning When You Refer A Friend. Cannot be combined with any other offers.

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SHRIMP AND PASTA SOUP 3 ½ oz. shitake mushrooms 2 tsp. sesame oil 2 (14 ½ oz.) cans vegetable broth 1 cup angel hair pasta, broken into 2” pieces ½ lb. shrimp, peeled & deveined 4 oz. snow peas, cut into thin strips 2 Tbs. Dijon mustard 1 Tbs. cayenne pepper sauce 1/8 tsp. ground ginger Remove and discard mushroom stems. Cut mushrooms into thin strips. Heat oil in a large saucepan over medium-high heat. Add mushrooms. Stir fry 3 minutes or until tender. Ad broth and ½ cup water to pan. Bring to a boil. Add pasta. Cook 2 minutes or until tender. Add remaining ingredients, stirring frequently. Bring to a boil. Reduce the heat to medium-low. Cook 2 minutes or until shrimp are pink. Serves 4.

The road to success is always under construction. Lily Tomlin

SHRIMP AND PASTA SOUP 3 ½ oz. shitake mushrooms 2 tsp. sesame oil 2 (14 ½ oz.) cans vegetable broth 1 cup angel hair pasta, broken into 2” pieces ½ lb. shrimp, peeled & deveined 4 oz. snow peas, cut into thin strips 2 Tbs. Dijon mustard 1 Tbs. cayenne pepper sauce 1/8 tsp. ground ginger Remove and discard mushroom stems. Cut mushrooms into thin strips. Heat oil in a large saucepan over medium-high heat. Add mushrooms. Stir fry 3 minutes or until tender. Ad broth and ½ cup water to pan. Bring to a boil. Add pasta. Cook 2 minutes or until tender. Add remaining ingredients, stirring frequently. Bring to a boil. Reduce the heat to medium-low. Cook 2 minutes or until shrimp are pink. Serves 4.

The road to success is always under construction. Lily Tomlin

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(Inside Blue Ridge Psychology)

Visit Our Expanded Showroom! We are a locally owned and operated company. We offer the whole package – superb customer service, an unbeatable selection of flooring, and affordable prices backed by the best warranties in the business!

HARDWOOD FLOORING • CARPET & RUGS • CERAMIC TILE • LAMINATE • VINYL • DUSTLESS SANDING AND REFINISHING Your Total Flooring Source: Sample Check-out Service - In-home Consultations - Guaranteed Installation - Finance Options - Free Estimates HERE IS WHAT SOME OF OUR CLIENTS HAVE TO SAY: “The crews for hardwood and carpet installation were respectful, knowledgeable, hard working and considerate of us living in the house during this extensive renovation. Thank you very much.” Sally D.-Fairfax, VA

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14113 Mariah Court • Chantilly, VA 20151


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Townhomes Single Family Homes Replace or Repair Rotten Wood Repair Faded & Chipped Caulking Owner On Job-Site Many Local References Locally Owned & Operated Licensed & Insured

LINGUINE AND CLAMS 1 lb. linguine 3 Tbs. olive oil 4 cloves minced garlic 3 (6 ½ oz.) cans whole clams ½ tsp. salt ¼ tsp. pepper ¼ cup snipped parsley 1 Tbs. basil leaves, torn ½ cup sliced green onions Grated Parmesan cheese Cook linguine according to package directions. Drain well. Drain the clams, reserving ¾ cups of the liquid. In large skillet, heat olive oil. Add the garlic and cook until golden. Stir in the clam liquid, salt and pepper. Heat until mixture begins to boil. Remove from the heat. Stir in the clams, parsley, basil and green onions. Combine the clam mixture with the linguine and toss to coat. Top with the Parmesan cheese. Serves 4

Love your enemies. It makes them so damned mad. P. D. East


Wood

ed

PASTA PRIMAVERA 1 lb. spaghetti 1 cup broccoli florets 1 cup baby peas 1 Tbs. olive oil ¼ cup snipped parsley ½ cup shredded parmesan cheese 1 cup heavy cream 1 cup zucchini, sliced 1 ½ cups snow peas 1 cup chopped carrots 2 tomatoes, chopped 1 Tbs. minced garlic 4 Tbs. butter 2 Tbs. chopped basil Cook spaghetti according to package directions. Steam the zucchini, broccoli, peas, carrots, snow peas and rinse with cold water. Saute the tomatoes and parsley in olive oil for 5 minutes. Season with salt and pepper to taste. Saute the garlic in a large pan. Add the steamed vegetables, spaghetti, parmesan cheese, butter, cream and basil. Toss until hot. Serves 4.

Family Owned Pools for the Imagination Design/Build Over 26 Years Pool Experience

Custom Designed Swimming Pools and Hardscapes 11145 Lee Highway • Fairfax, Virginia

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PASTA PRIMAVERA

WE SPECIALIZE IN ELEGANT KITCHENS, BATHROOMS, BASEMENTS, ADDITIONS, DECKS & PATIOS

1 lb. spaghetti 1 cup broccoli florets 1 cup baby peas 1 Tbs. olive oil ¼ cup snipped parsley ½ cup shredded parmesan cheese 1 cup heavy cream 1 cup zucchini, sliced 1 ½ cups snow peas 1 cup chopped carrots 2 tomatoes, chopped 1 Tbs. minced garlic 4 Tbs. butter 2 Tbs. chopped basil Cook spaghetti according to package directions. Steam the zucchini, broccoli, peas, carrots, snow peas and rinse with cold water. Saute the tomatoes and parsley in olive oil for 5 minutes. Season with salt and pepper to taste. Saute the garlic in a large pan. Add the steamed vegetables, spaghetti, parmesan cheese, butter, cream and basil. Toss until hot. Serves 4.

FREE In Home Estimates!

703-596-4887 www.dreamdesignconstruction.com Licensed & Insured

$

1,000 OFF $2,000 OFF

$10,000 or more Expires 7/31/15

$20,000 or more Expires 7/31/15


NO BAKE COOKIES 2 cups sugar 1/3 cup cocoa ½ cup butter ½ cup heavy cream 1 cup shredded coconut 3 cups rolled oats 1 tsp. vanilla

$35 OFF

A/C • Heating • Plumbing • Electrical

ANY SERVICE REPAIR

Your Total Home Comfort Connection

A/C • Plumbing • Electric • Heating Cannot use toward Diagnostics

SALES • SERVICE INSTALLATION

Cannot be combined with any other offers

$75 OFF

ELECTRIC HYBRID WATER HEATER Purchased and Installed

Combine sugar, cocoa, butter and cream in a saucepan. Mix well. Cook over low heat, stirring until sugar is dissolved. Bring to a boil and continue to boil for 3 minutes. Place the coconut and the oats in a large bowl. Add the hot mixture and vanilla and blend well. Drop by teaspoonfuls onto a parchment paper lined cookie sheet. Let them stand until dry.

Cannot be combined with any other offers

$68

FREE Estimates e Servic Same Day

A/C CHECK & SAFETY CHECK Offer expires 9/31/15

$250 OFF

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COMPLETE HVAC SYSTEM Cannot be combined with any other offers

Visit us at: www.air-right.com

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The scientific theory I like best is that the rings of Saturn are composed entirely of lost airline luggage. Mark Russell

NO BAKE COOKIES 2 cups sugar 1/3 cup cocoa ½ cup butter ½ cup heavy cream 1 cup shredded coconut 3 cups rolled oats 1 tsp. vanilla Combine sugar, cocoa, butter and cream in a saucepan. Mix well. Cook over low heat, stirring until sugar is dissolved. Bring to a boil and continue to boil for 3 minutes. Place the coconut and the oats in a large bowl. Add the hot mixture and vanilla and blend well. Drop by teaspoonfuls onto a parchment paper lined cookie sheet. Let them stand until dry.

With This Ad

Present Ad at Time of Payment

Contractor’s License #2705144443

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The scientific theory I like best is that the rings of Saturn are composed entirely of lost airline luggage. Mark Russell


HOT FUDGE PUDDING

WE SPECIALIZE IN ELEGANT KITCHENS, BATHROOMS, BASEMENTS, ADDITIONS, DECKS & PATIOS

1 cup flour 2/3 cups granulated sugar ½ cup unsweetened cocoa powder 2 tsp. baking powder 1 tsp. ground cinnamon ½ tsp. salt ½ cup milk 2 Tbs. butter, melted 1 tsp. vanilla 1 cup packed brown sugar 1 ½ cups boiling water Heat oven to 350. Grease an 8 x 8 baking dish. In medium bowl, mix flour, granulated sugar, ¼ cup of the cocoa powder, baking powder, cinnamon and salt. Whisk in milk, butter and vanilla until smooth. Spread batter into prepared dish. In small bowl combine brown sugar and the remaining cocoa powder. Sprinkle evenly over the batter. Carefully pour the boiling water over the cocoa mixture in the baking dish. Do not stir. Bake for 30 minutes. Batter will separate into cake and pudding layers. Cool in pan on wire rack 10 minutes. Serve warm with vanilla ice cream if desired. Serves 4 – 6.

FREE In Home Estimates!

703-596-4887 www.dreamdesignconstruction.com Licensed & Insured

1,000 OFF $2,000 OFF

$

$10,000 or more Expires 7/31/15

HOT FUDGE PUDDING 1 cup flour 2/3 cups granulated sugar ½ cup unsweetened cocoa powder 2 tsp. baking powder 1 tsp. ground cinnamon ½ tsp. salt ½ cup milk 2 Tbs. butter, melted 1 tsp. vanilla 1 cup packed brown sugar 1 ½ cups boiling water Heat oven to 350. Grease an 8 x 8 baking dish. In medium bowl, mix flour, granulated sugar, ¼ cup of the cocoa powder, baking powder, cinnamon and salt. Whisk in milk, butter and vanilla until smooth. Spread batter into prepared dish. In small bowl combine brown sugar and the remaining cocoa powder. Sprinkle evenly over the batter. Carefully pour the boiling water over the cocoa mixture in the baking dish. Do not stir. Bake for 30 minutes. Batter will separate into cake and pudding layers. Cool in pan on wire rack 10 minutes. Serve warm with vanilla ice cream if desired. Serves 4 – 6.

703-569-5870

$20,000 or more Expires 7/31/15


ChuCk Mullins PLUMBING

POTATO AND EGG PIE 2 medium boiled potatoes, sliced 4 thin slices mozzarella cheese 4 eggs ½ tsp. salt ½ tsp. pepper 4 Tbs. grated parmesan cheese 1 Tbs. butter Preheat oven to 400 degrees. Place sliced potatoes in a greased pie plate. Place the mozzarella slices over them and gently break the eggs over the mozzarella cheese. Sprinkle with the salt, pepper and parmesan cheese. Dot with the butter. Bake for 20 minutes. Serve immediately. Serves 2.

Residential & Commercial Plumbing Services | Repair & Installation

SPECIALIZING IN New Construction Rough Ins Home Remodels: Kitchens/Basements/Bathrooms Repairs & More! • Eternal Tankless “Space Saving” Water Heaters (98% Efficiency) • Gas or Electric Water Heaters • Pumps (Wells, Sewers, Ejector & Sump) • Disposals & Ice Makers • Water Filter Systems • Subtraction Meters • Wall/Yard Hydrants • Yearly Backflow Testing • Faucets/Tubs/Sinks/Toilets

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540-937-4501 cell 540-229-1933

www.chuckmullinsplumbing.com

• ALUMINUM • WOOD • VINYL • PRIVACY • ORNAMENTAL

1 stack Ritz crackers 2 pkgs. Frozen chopped broccoli 8 oz. Velveeta cheese, cubed 4 Tbs. butter, melted Preheat oven to 350 degrees. Crush crackers into crumbs. Mix with the melted butter. Form into a crust in a pie plate. Save some of the crumbs for toppings. Par cook the broccoli and drain well. Mix the broccoli and cheese. Fill the crust with the broccoli cheese mixture. Sprinkle reserved crumbs on top. Bake until heated through and cheese is melted, about 20 minutes. Serves 6.

ASHLY & D SERVICES

Commercial & Residential

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703-765-0645

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with any fence of 150 feet or more Not valid with any other offer. Limited Time Offer.

“Our Customers Are Our #1 Priority”

• Power Washing • Window Cleaning • Gutter Cleaning • Painting – Interios & Exterior • Drywall

POWERWASH SPECIAL Decks Whole House

199

$

Townhouse

105

$

WINDOW SPECIAL

Window Cleaning

5

$

Per Window Inside & Outside

110

$

Up to 200 sq. ft. Seal or stain extra GUTTER CLEANING SPECIALS

50

$

Small House $

100

Large House


EST FRE IM E AT ES

Final Touch

PORK CHOPS WITH PEAR SAUCE 4 (4 oz.) boneless pork chops Salt and pepper 2 tsp. canola oil 3 Tbs. cider vinegar 2 Tbs. sugar ¾ cup dry white wine 1 cup chicken broth 1 pear, peeled, cored, cut lengthwise in eighths 1 (1 ½”) piece ginger, peeled, cut into julienne strips 6 green onions, sliced 1 tsp. cornstarch mixed with 2 tsp. cold water

CLEANING SERVICE

residential • CommerCial liCensed • Bonded • insured ALL YOUR HOUSEHOLD NEEDS WITH ONE COMPANY! • House Cleaning • Power Washing • Window Cleaning • Carpet Cleaning • Kitchen Exhaust Cleaning • Landscaping • Handyman Services • Painting

View Customer reViews at www.final-touch-cleaning-service.com (540)326-2868 Owner, Edwin (703)477-2140 edwin841@yahoo.com

Season pork with salt and pepper. Heat canola oil in nonstick skillet over medium high heat. Add chops. Cook 3 minutes per side. Transfer to a plate. Keep warm. Add vinegar and sugar to skillet. Stir to dissolve sugar. Cook 20 seconds ‘til syrup turns dark. Add wine. Bring to simmer, stirring constantly. Add broth, pear and ginger. Bring to simmer. Cook 5 minutes turning pear occasionally. Add green onion. Cook 2 minutes more. Add the cornstarch mixture. Cook, stirring until sauce thickens slightly. Reduce heat to low. Return chops to skillet. Turn to coat with sauce. Heat through. Serves 4.

$25 OFF

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First 3 General House Cleanings

Any Work Over $400

$75 OFF

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Any Work Over $600

Any Work Over $800

STAY COOL THIS SUMMER!!

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HVAC Contractors SERVICE - INSTALLATIONS SERVICE CONTRACTS

We Finish Basements

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Any Interior Painting Contract With this coupon, Limited Time Offer.

EJPaintingLLC

Townhomes Single Family Homes Replace or Repair Rotten Wood Repair Faded & Chipped Caulking Owner On Job-Site Many Local References Locally Owned & Operated Licensed & Insured

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• Humidifiers • Air Cleaners • Air Handlers

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FREE REGISTRATION, Last WEEK FREE!

PACIFIC RIM SALAD 4 (3 oz.) pkgs. Ramen noodles ¼ cup creamy peanut butter 3 Tbs. seasoned rice vinegar 2 Tbs. reduced sodium soy sauce 2 Tbs. lime juice 1 Tbs. toasted sesame oil 2 tsp. grated fresh ginger 1 tsp. chili powder 1 tsp. minced garlic 1/2 cup chopped celery 1/3 cup chopped green onions 1/3 cup bamboo shoots ¼ cup sliced water chestnuts ½ cup honey roasted peanuts Stir two seasoning packets from ramen noodles into a large saucepan of boiling water. Add all the ramen noodles. Cook 2 minutes. Drain and cool. In processor, combine peanut butter, vinegar, soy sauce, lime juice, sesame oil, ginger chili powder and garlic. Blend ‘til smooth. In large bowl, toss cooled noodles, celery, green onion, bamboo shoots and water chestnuts. Drizzle dressing over. Toss. Sprinkle with peanuts. Serves 4 – 6.

INFANTS • TODDLERS • PRESCHOOL • BEFORE & AFTER SCHOOL • SUMMER CAMP

SPECIALIZING IN BASEMENT REMODELING

Kitchen Special

$1,000 OFF Remodeling Buy cabinets & granite at factory prices & $ave Not to be combined with other offers. Call for details.

$500 OFF

$1,000 OFF

Any Complete Bathroom Remodel

Any Complete Basement Remodel

Not to be combined with other offers. Call for details.

Not to be combined with other offers. Call for details.

Serving Northern VA for over 25 years 888.450.7420 Licensed& Insured - Class A License #2705-063699A

• Kitchen Remodeling • Bathroom Remodeling • RoomAdditions • Custom Built Bars • Custom Trim & Bookcases • Custom Decks • Patios, Sunrooms & Porches • Stone Walkways • Basements • Interior & Exterior Painting • Handyman Servies at Hourly Prices

FREE Estimates! Rely on the Experts!

PACIFIC RIM SALAD 4 (3 oz.) pkgs. Ramen noodles ¼ cup creamy peanut butter 3 Tbs. seasoned rice vinegar 2 Tbs. reduced sodium soy sauce 2 Tbs. lime juice 1 Tbs. toasted sesame oil 2 tsp. grated fresh ginger 1 tsp. chili powder 1 tsp. minced garlic 1/2 cup chopped celery 1/3 cup chopped green onions 1/3 cup bamboo shoots ¼ cup sliced water chestnuts ½ cup honey roasted peanuts Stir two seasoning packets from ramen noodles into a large saucepan of boiling water. Add all the ramen noodles. Cook 2 minutes. Drain and cool. In processor, combine peanut butter, vinegar, soy sauce, lime juice, sesame oil, ginger chili powder and garlic. Blend ‘til smooth. In large bowl, toss cooled noodles, celery, green onion, bamboo shoots and water chestnuts. Drizzle dressing over. Toss. Sprinkle with peanuts. Serves 4 – 6.


TROPICAL CHICKEN KABOBS 1 (20oz.) can pineapple chunks 2 cups finely chopped macadamia nuts 1 cup shredded coconut, toasted ½ tsp. ground ginger ¼ tsp. cayenne pepper ¼ cup honey 2 Tbs. Dijon mustard 1 Tbs. soy sauce 1 tsp. minced garlic 1 ½ lbs. skinless chicken breasts, in 1” pieces 1 red sweet pepper in 1” pieces 1 sweet onion in 1” pieces Drain pineapple reserving juice. Heat oven to 400. In large plastic bag combine nuts, coconut, ginger and cayenne pepper. In medium bowl whisk reserved juice, honey, mustard, soy sauce and garlic. Add chicken. Stir to coat. Place chicken in bag with nut mixture. Shake to coat. On long metal skewers, thread chicken pineapple, sweet pepper and onion. Leave ¼ inch between pieces. Place on foil lined baking pan. Bake 20 minutes. Serve over hot cooked rice. Serve with sweet & sour sauce. Serves 4

TROPICAL CHICKEN KABOBS 1 (20oz.) can pineapple chunks 2 cups finely chopped macadamia nuts 1 cup shredded coconut, toasted ½ tsp. ground ginger ¼ tsp. cayenne pepper ¼ cup honey 2 Tbs. Dijon mustard 1 Tbs. soy sauce 1 tsp. minced garlic 1 ½ lbs. skinless chicken breasts, in 1” pieces 1 red sweet pepper in 1” pieces 1 sweet onion in 1” pieces Drain pineapple reserving juice. Heat oven to 400. In large plastic bag combine nuts, coconut, ginger and cayenne pepper. In medium bowl whisk reserved juice, honey, mustard, soy sauce and garlic. Add chicken. Stir to coat. Place chicken in bag with nut mixture. Shake to coat. On long metal skewers, thread chicken pineapple, sweet pepper and onion. Leave ¼ inch between pieces. Place on foil lined baking pan. Bake 20 minutes. Serve over hot cooked rice. Serve with sweet & sour sauce. Serves 4

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TOASTED RAVIOLI WITH DIPPING SAUCE 2 eggs 1 Tbs. milk 1/8 tsp. salt 1/8 tsp. ground black pepper 1 ½ cups seasoned fine dry bread crumbs ½ cup grated ParmigianoReggiano cheese ½ cup chopped parsley 12 oz. purchased ravioli 5 Tbs. olive oil 3 cloves garlic, minced 1/8 tsp. crushed red pepper 2 bottled roasted red sweet peppers 1 (14 oz.) can crushed tomatoes Salt & pepper to taste In shallow dish whisk first 4 ingredients. In another dish, mix bread crumbs, cheese & parsley. Coat ravioli with egg mixture, then bread crumb mixture. In large skillet heat 3 Tbs. of the oil. Add ravioli. Cook ravioli 6 min. or ‘til golden turning once. Remove to serving platter. In small pan heat remaining oil, garlic and crushed pepper. Pulse the roasted peppers in processor and add to garlic mixture after it has cooked 2 minutes. Stir undrained tomatoes into mixture. Season with salt & pepper. Serve sauce with ravioli. Serves 4 - 6

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BAKED SHRIMP WONTONS 1 lb. raw shrimp, shelled & cleaned ½ cup sliced water chestnuts 1 green onion, chopped ¼ cup Frank’s Red Hot Cayenne Pepper Sauce 2 Tbs. minced cilantro 1 (16 oz.) pkg. wanton wrappers Olive oil flavored cooking spray Sesame seeds ¼ cup teriyaki sauce 2 Tbs. Franks Red Hot Sauce 2 Tbs. rice wine vinegar 1 Tbs. minced green onion 1 tsp. sesame oil Heat oven to 350. Line baking sheets with greased foil. Finely mince shrimp in a processor. Add water chestnuts & next 3 ingredients. Pulse processor on and off until mixture is fairly smooth. Spoon 1 Tbs. of shrimp mixture into center of each wonton wrapper and moisten edges of wrappers with water, Fold each into triangle. Press edges to seal. Arrange wontons 2 inches apart on baking sheets. Spray them generously with cooking spray. Sprinkle with sesame seeds. Bake 20 minutes or ‘til golden. Combine last 5 ingredients in serving bowl. Mix well until blended and serve this dipping sauce with wontons. Makes about 3 dozen wontons & ½ cup sauce.

BAKED SHRIMP WONTONS 1 lb. raw shrimp, shelled & cleaned ½ cup sliced water chestnuts 1 green onion, chopped ¼ cup Frank’s Red Hot Cayenne Pepper Sauce 2 Tbs. minced cilantro 1 (16 oz.) pkg. wanton wrappers Olive oil flavored cooking spray Sesame seeds ¼ cup teriyaki sauce 2 Tbs. Franks Red Hot Sauce 2 Tbs. rice wine vinegar 1 Tbs. minced green onion 1 tsp. sesame oil Heat oven to 350. Line baking sheets with greased foil. Finely mince shrimp in a processor. Add water chestnuts & next 3 ingredients. Pulse processor on and off until mixture is fairly smooth. Spoon 1 Tbs. of shrimp mixture into center of each wonton wrapper and moisten edges of wrappers with water, Fold each into triangle. Press edges to seal. Arrange wontons 2 inches apart on baking sheets. Spray them generously with cooking spray. Sprinkle with sesame seeds. Bake 20 minutes or ‘til golden. Combine last 5 ingredients in serving bowl. Mix well until blended and serve this dipping sauce with wontons. Makes about 3 dozen wontons & ½ cup sauce.

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1 cup powdered sugar ½ cup butter, softened ½ cup shortening ½ cup chopped almonds 1 egg 2 tsp. almond extract 2 ½ cups flour ½ tsp. salt Sugar crystals Heat oven to 375. In large bowl mix powdered sugar, butter, shortening, almonds, egg and extract. Sir in flour and salt. Drop by scant tablespoonfuls onto an ungreased cookie sheet and flatten each cookie. Sprinkle with sugar crystals. If dough gets sticky and hard to handle, refrigerate it about 15 minutes. Bake for 9 minutes or until light brown. Let stand on cookie sheet for 2 minutes. Transfer to wire rack to cool. Makes about 2 ½ dozen cookies.

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ALMOND COOKIES 1 cup powdered sugar ½ cup butter, softened ½ cup shortening ½ cup chopped almonds 1 egg 2 tsp. almond extract 2 ½ cups flour ½ tsp. salt Sugar crystals Heat oven to 375. In large bowl mix powdered sugar, butter, shortening, almonds, egg and extract. Sir in flour and salt. Drop by scant tablespoonfuls onto an ungreased cookie sheet and flatten each cookie. Sprinkle with sugar crystals. If dough gets sticky and hard to handle, refrigerate it about 15 minutes. Bake for 9 minutes or until light brown. Let stand on cookie sheet for 2 minutes. Transfer to wire rack to cool. Makes about 2 ½ dozen cookies.

Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad. Miles Kington


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TOASTED RAVIOLI WITH DIPPING SAUCE 2 eggs 1 Tbs. milk 1/8 tsp. salt 1/8 tsp. ground black pepper 1 ½ cups seasoned fine dry bread crumbs ½ cup grated ParmigianoReggiano cheese ½ cup chopped parsley 12 oz. purchased ravioli 5 Tbs. olive oil 3 cloves garlic, minced 1/8 tsp. crushed red pepper 2 bottled roasted red sweet peppers 1 (14 oz.) can crushed tomatoes Salt & pepper to taste In shallow dish whisk first 4 ingredients. In another dish, mix bread crumbs, cheese & parsley. Coat ravioli with egg mixture, then bread crumb mixture. In large skillet heat 3 Tbs. of the oil. Add ravioli. Cook ravioli 6 min. or ‘til golden turning once. Remove to serving platter. In small pan heat remaining oil, garlic and crushed pepper. Pulse the roasted peppers in processor and add to garlic mixture after it has cooked 2 minutes. Stir undrained tomatoes into mixture. Season with salt & pepper. Serve sauce with ravioli. Serves 4 - 6

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RUBBER MULCH for PLAYGROUND SURFACING The purpose of a fun-filled playscape is to provide children with safe and enriching experiences in outdoor unstructured play. We provide the vital underpinning - the surfaces upon which the playground equipment rests and on which children play. We deal only in national brands. from the finest and most respected producers of playground rubber surfacing in the USA and Canada. Falls are the Number One cause of serious playground injury. This area is one of the many in which rubber mulch has tested far superior to its competition. CERTIFICATIONS & WARRANTIES U.S. Government agencies, state agencies, universities and third party private testing organizations attest to the safety of rubber mulch products in children’s playground environments. • All of our playground mulches are guaranteed non-toxic and non-flammable. • Our mulches are ADA accessible • Tire-derived playground rubber mulch is certified as 99.9% wire free, the industry standard. These are manufacturers’ warranties. OTHER BENEFITS • Rubber mulch compresses but cannot compact. This promotes continual internal circulation of air and cooling of the mulch layer. Even the black varieties remain cooler than surrounding surfaces on the hottest days. Also, contemporary rubber mulch does not scuff or stain childrens’ shoes or clothing. • Since rubber mulch nuggets have a higher specific gravity than water, they do not float in heavy rain or blow away in high wind. • Once it’s in your playground - it’s permanently IN - you’ll renew or replace it only over decades, if ever: It should be considered a one time investment…no longer a tiresome continuing operating expense. • Finally, we are proud that all of our playscape products are made in North America, by skilled and well-paid workers.

APPLE BISQUE 9 apples, peeled, cored & quartered ¾ cups water 2 cups heavy cream 1 cup apple juice or cider 1 ¼ cups sugar 2 cups apple juice or cider Thin apple slices In a large saucepan combine quartered apples and the water. Bring to a boil. Reduce heat. Cover and simmer until apples are tender. Remove from heat. Cool slightly. Transfer apples to a food processor. Process until smooth. Stir cream and the 1 cup juice into apples. In a heavy skillet cook sugar over medium high heat until sugar starts to melt, shaking skillet occasionally. Do not stir. When sugar begins to melt, reduce heat to low and cook until all sugar is melted stirring when needed with a wooden spoon. Slowly add the 2 cups apple juice, stirring until sugar dissolves. Stir the sugar mixture into the apple mixture. Chill over night. Serve in bowls garnished with apple slices. Serves 10.


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9 apples, peeled, cored & quartered ¾ cups water 2 cups heavy cream 1 cup apple juice or cider 1 ¼ cups sugar 2 cups apple juice or cider Thin apple slices In a large saucepan combine quartered apples and the water. Bring to a boil. Reduce heat. Cover and simmer until apples are tender. Remove from heat. Cool slightly. Transfer apples to a food processor. Process until smooth. Stir cream and the 1 cup juice into apples. In a heavy skillet cook sugar over medium high heat until sugar starts to melt, shaking skillet occasionally. Do not stir. When sugar begins to melt, reduce heat to low and cook until all sugar is melted stirring when needed with a wooden spoon. Slowly add the 2 cups apple juice, stirring until sugar dissolves. Stir the sugar mixture into the apple mixture. Chill over night. Serve in bowls garnished with apple slices. Serves 10.

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4 (4 oz.) boneless pork chops Salt and pepper 2 tsp. canola oil 3 Tbs. cider vinegar 2 Tbs. sugar ¾ cup dry white wine 1 cup chicken broth 1 pear, peeled, cored, cut lengthwise in eighths 1 (1 ½”) piece ginger, peeled, cut into julienne strips 6 green onions, sliced 1 tsp. cornstarch mixed with 2 tsp. cold water Season pork with salt and pepper. Heat canola oil in nonstick skillet over medium high heat. Add chops. Cook 3 minutes per side. Transfer to a plate. Keep warm. Add vinegar and sugar to skillet. Stir to dissolve sugar. Cook 20 seconds ‘til syrup turns dark. Add wine. Bring to simmer, stirring constantly. Add broth, pear and ginger. Bring to simmer. Cook 5 minutes turning pear occasionally. Add green onion. Cook 2 minutes more. Add the cornstarch mixture. Cook, stirring until sauce thickens slightly. Reduce heat to low. Return chops to skillet. Turn to coat with sauce. Heat through. Serves 4.


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1 ½ cups flour 1/2 cup cornmeal 2 tsp. baking powder ½ tsp. baking soda ¼ tsp. salt ¼ cup shortening ½ cup grated sharp cheddar cheese ½ cups chopped green onion 2 Tbs. chopped fresh chives 1 cup buttermilk Heat oven to 400. In large bowl combine flour, cornmeal, baking powder, baking soda and salt. Cut in shortening until coarse crumbs form. Add cheddar cheese, green onion and chives. Mix well. Make a well in the center of flour mixture. Add buttermilk. Stir just until flour mixture is moistened. Drop by full tablespoons onto a parchment lined baking sheet. Bake for 12 – 15 minutes or until a light golden color. Makes about 16 biscuits.

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CHEDDAR-ONION BISCUITS 1 ½ cups flour 1/2 cup cornmeal 2 tsp. baking powder ½ tsp. baking soda ¼ tsp. salt ¼ cup shortening ½ cup grated sharp cheddar cheese ½ cups chopped green onion 2 Tbs. chopped fresh chives 1 cup buttermilk Heat oven to 400. In large bowl combine flour, cornmeal, baking powder, baking soda and salt. Cut in shortening until coarse crumbs form. Add cheddar cheese, green onion and chives. Mix well. Make a well in the center of flour mixture. Add buttermilk. Stir just until flour mixture is moistened. Drop by full tablespoons onto a parchment lined baking sheet. Bake for 12 – 15 minutes or until a light golden color. Makes about 16 biscuits.

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POTATO AND EGG PIE 2 medium boiled potatoes, sliced 4 thin slices mozzarella cheese 4 eggs ½ tsp. salt ½ tsp. pepper 4 Tbs. grated parmesan cheese 1 Tbs. butter Preheat oven to 400 degrees. Place sliced potatoes in a greased pie plate. Place the mozzarella slices over them and gently break the eggs over the mozzarella cheese. Sprinkle with the salt, pepper and parmesan cheese. Dot with the butter. Bake for 20 minutes. Serve immediately. Serves 2. BROCCOLI CHEESE PIE

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1 stack Ritz crackers 2 pkgs. Frozen chopped broccoli 8 oz. Velveeta cheese, cubed 4 Tbs. butter, melted Preheat oven to 350 degrees. Crush crackers into crumbs. Mix with the melted butter. Form into a crust in a pie plate. Save some of the crumbs for toppings. Par cook the broccoli and drain well. Mix the broccoli and cheese. Fill the crust with the broccoli cheese mixture. Sprinkle reserved crumbs on top. Bake until heated through and cheese is melted, about 20 minutes. Serves 6.


BEEF BURGUNDY 2 Tbs. olive oil 2 lbs. beef stew meat ½ tsp. garlic salt 1 onion, thinly sliced 1 bay leaf ½ tsp. dried oregano 1 cup burgundy ¼ cup water ½ tsp. salt ¼ tsp. black pepper Cooked noodles Heat oven to 350. Heat the oil in a large skillet. Sprinkle meat with garlic salt and cook in oil until lightly browned. Remove meat and place in a 2 quart casserole. Add the onion to the skillet. Cook about 5 minutes, until tender. Add the bay leaf, oregano burgundy, water, salt and pepper to the skillet. Bring to a boil and stir to loosen any meat particles. Pour over the meat. Cover and bake about 2 hours until meat is very tender. Add a little water, if necessary, during baking. Serve over noodles. Serves 4.

BEEF BURGUNDY 2 Tbs. olive oil 2 lbs. beef stew meat ½ tsp. garlic salt 1 onion, thinly sliced 1 bay leaf ½ tsp. dried oregano 1 cup burgundy ¼ cup water ½ tsp. salt ¼ tsp. black pepper Cooked noodles Heat oven to 350. Heat the oil in a large skillet. Sprinkle meat with garlic salt and cook in oil until lightly browned. Remove meat and place in a 2 quart casserole. Add the onion to the skillet. Cook about 5 minutes, until tender. Add the bay leaf, oregano burgundy, water, salt and pepper to the skillet. Bring to a boil and stir to loosen any meat particles. Pour over the meat. Cover and bake about 2 hours until meat is very tender. Add a little water, if necessary, during baking. Serve over noodles. Serves 4.

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ALMOND TORTE ¾ cup butter, divided 1 cup sugar, divided 2 eggs ¾ cups sifted flour 2 Tbs. light cream ½ cup slivered almonds 1 Tbs. Flour ½ tsp. almond extract Preheat oven to 350 degrees. Grease 8x8x2” pan. With electric mixer at high speed, mix ½ cup butter and ¾ cups sugar until creamy. Add eggs, one at a time. Beat 2 minutes. Fold in the flour . Bake 25 minutes. Meanwhile, in a saucepan combine ¼ cup butter, ¼ cup sugar, light cream and almonds. Warm until creamy. Add 1 tsp. of flour. Simmer one minute and ad the almond extract. When cake has baked 25 minutes, spread the nut mixture on top. Bake 20 minutes more. Cool before removing from pan. Serves 6.

ALMOND TORTE ¾ cup butter, divided 1 cup sugar, divided 2 eggs ¾ cups sifted flour 2 Tbs. light cream ½ cup slivered almonds 1 Tbs. Flour ½ tsp. almond extract Preheat oven to 350 degrees. Grease 8x8x2” pan. With electric mixer at high speed, mix ½ cup butter and ¾ cups sugar until creamy. Add eggs, one at a time. Beat 2 minutes. Fold in the flour . Bake 25 minutes. Meanwhile, in a saucepan combine ¼ cup butter, ¼ cup sugar, light cream and almonds. Warm until creamy. Add 1 tsp. of flour. Simmer one minute and ad the almond extract. When cake has baked 25 minutes, spread the nut mixture on top. Bake 20 minutes more. Cool before removing from pan. Serves 6.


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CREAM OF CAULIFLOWER SOUP 1 head of cauliflower 3 chicken bouillon cubes Butter Light cream Cut up and trim the cauliflower. Place in a microwave safe dish with the bouillon cubes and ¾ cup of water. Cover and microwave on high for 9 or 10 minutes. Add the liquid and cauliflower to a processor. Pulse while adding small amounts of the light cream until mixed to soup consistency. Serve with a pat of butter in each bowl. A large bunch of broccoli can be substituted for the cauliflower. Serves 4. PISTACHIO FRUIT SALAD 1 (11 oz.) can mandarin oranges, drained 1 (17 oz.) can fruit cocktail, drained 1 (20 oz.) can crushed pineapple, undrained 1 (4 serving size) package instant pistachio pudding mix 1 (8 oz.) container of frozen whipped topping, thawed ½ cup coarsely chopped pistachio nuts Combine the drained mandarin oranges, the drained fruit cocktail and the undrained crushed pineapple. Mix in the pudding mix. Fold in the whipped topping and the pistachio nuts. Serve chilled. Serves 6.

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SPINACH BALLS 1 (10 oz.) pkg. frozen chopped spinach 2 cups herb seasoned stuffing mix, crushed 1 cup shredded Parmesan cheese 1 medium onion, chopped ½ tsp. garlic salt Dash nutmeg 4 eggs, beaten ¾ cup butter, softened Preheat oven to 350 degrees. Cook spinach 4 minutes on high. Drain. Place in a bowl with the rest of the ingredients. Mix well and stand for 15 minutes until the stuffing has the absorbed the moisture. Shape into walnut size balls and arrange on a parchment lined cooking sheet. Bake for 6 to 8 minutes rotating once. Should make 30 balls. People say New Yorkers can’t get along. Not true. I saw two New Yorkers, complete strangers, sharing a cab. One guy took the tires and the radio; the other guy took the engine. David Letterman


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PRESORT STD. US POSTAGE PAID DMT

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

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1

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