Supplement to the Newport and Gem State Miner
The miNer
November 23, 2011 |
1C
The Gift of the Magi Part one of five ~ Continues next week BY O. HENRY
O
ne dollar and eightyseven cents. That was all. And sixty cents of it was in pennies. Pennies saved one and two at a time by bulldozing the grocer and the vegetable man and the butcher until one’s cheeks burned with the silent imputation of parsimony that such close dealing implied. Three times Della counted it. One dollar and eighty- seven cents. And the next day would be Christmas. There was clearly nothing to do but flop down on the shabby little couch and howl. So Della did it. Which instigates the moral reflection that life is made up of sobs, sniffles, and smiles, with sniffles predominating. While the mistress of the home is gradually subsiding from the first stage to the second, take a look at the home. A furnished flat at $8 per week. It did not exactly beggar description, but it certainly had that word on the lookout for the mendicancy squad. In the vestibule below was a letter-box into which no letter would go, and an electric button from which no mortal finger could coax a ring. Also
appertaining thereunto was a card bearing the name “Mr. James Dillingham Young.” The “Dillingham” had been flung to the breeze during a former period of prosperity when its possessor was being paid $30 per week. Now, when the income
was shrunk to $20, though, they were thinking seriously of contracting to a modest and unassuming D. But whenever Mr. James Dillingham Young came home and reached his flat above he was called “Jim” and greatly hugged by Mrs. James Dillingham
Young, already introduced to you as Della. Which is all very good. Della finished her cry and attended to her cheeks with the powder rag. She stood by the window and looked out dully at a gray cat walking a gray fence in a gray backyard. Tomorrow would be Christmas Day, and she had only $1.87 with which to buy Jim a present. She had been saving every penny she could for months, with this result. Twenty dollars a week doesn’t go far. Expenses had been greater than she had calculated. They always are. Only $1.87 to buy a present for Jim. Her Jim. Many a happy hour she had spent planning for something nice for him. Something fine and rare and sterling – something just a little bit near to being worthy of the honor of being owned by Jim.
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2C
| November 23, 2011
When pairing recipes for the holidays, consider a seasonally inspired salad that includes pomegranate seeds, nuts and blue cheese.
Rancher’s Reserve® Holiday Red Wine Roast
T
FAMILY FEATURES
he key to a successful holiday buffet is a menu that can be prepped in advance so you can enjoy the party and mingle with your guests. It’s also important to make sure that the buffet table looks as beautiful as the food. Whether you’re preparing a small family get-together or a large holiday bash, event planner to the stars Debi Lilly and Executive Chef Jeff Anderson, of Safeway’s Culinary Center, have your décor and menu covered. For more holiday menu and décor ideas, visit www.safeway.com.
Sweet Potato-Acorn Squash Gratin
Cheesy Beer Fondue with Amber Ale
Pinch of kosher salt and black pepper Fresh baked artisan bread, cut into cubes or slices In large resealable bag, combine cheese and flour. Close bag tightly and shake until cheese is coated with flour, set aside. Warm oil over medium heat in heavy bottom sauce pan; add onions, garlic and thyme, cooking until colored golden brown. Add beer and bring to boil; reduce heat to low. Begin adding in cheese slowly, stirring with whisk or wooden spoon until melted and fully incorporated. Remove from heat and stir in Tabasco, salt, pepper and chives. Garnish with crumbled goat cheese. Serve with bread.
Makes 4 to 6 servings 2 cups grated horseradish cheddar cheese, approximately 1 pound 2 to 3 tablespoons all-purpose flour 1 to 2 tablespoons olive oil 1/2 cup minced onion, red or white 1 tablespoon freshly minced garlic Pinch of thyme or rosemary, fresh or dry 6 ounces of Amber Ale 1 to 2 drops Tabasco or hot sauce of choice Chives for garnish 2 to 3 tablespoons goat cheese
Visit Your County Museum
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Makes 4 to 8 side dish portions 4 tablespoons unsalted butter, divided 1 cup onion, medium dice 2 tablespoons garlic, minced 2 cups heavy whipping cream 4 sweet potatoes cut into 3/4-inch slices 1 cup acorn squash, peeled and diced into 1-inch cubes 2 sprigs fresh thyme or 1/2 teaspoon dry thyme Kosher salt and fresh ground black pepper 1/4 cup Asiago cheese, grated 1/2 cup seasoned breadcrumbs Heat large heavy bottom pan over medium heat. Add 2 tablespoons butter. Add onion and garlic, cooking until golden brown.
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Makes 5 to 8 entrée portions Marinade 12 ounces red wine 1/4 cup light brown sugar 8 to 10 cloves garlic, smashed or rough chopped 2 medium red onions, peeled and cut into thick slices 1/4 cup olive or vegetable oil Roast 1 tablespoon all-purpose flour Oven bag 1 Rancher’s Reserve® 3 Bone Prime Rib Roast (6 to 7 pounds) Kosher salt and fresh ground black pepper for seasoning 6 to 8 long sprigs fresh rosemary Marinade: Mix together red wine, sugar, garlic, onions and oil with a whisk; stir well to dissolve sugar. Pour over top of roast, cover and store chilled for a minimum of 12 hours and up to 36. Remove roast from refrigerator 1 to 2 hours before roasting, allowing it to come to room temperature. Preheat oven to 375°F. Put 1 tablespoon flour into oven bag, shake, then place bag into large roasting pan. Remove roast and onions from marinade. Season roast with salt and pepper; lay rosemary sprigs across top of roast, and tie on with butcher’s twine. Put onions in middle of roasting bag and place beef onto onions. Insert an instant read thermometer into meat. Seal bag and put roast into the oven. Roast for 1 hour 45 minutes, or until beef reaches an internal temperature of 135°F, which is medium rare; if you want well done, leave until desired temperature is reached. Remove from oven and allow to rest 15 to 20 minutes before carving. Carve slices across grain of meat, and serve with roasted onions.
Fill debi lilly design™ Illusion “For gatherings large and small, a buffet is a great replaceVases of varying ment to a sit-down dinner. With a few creative twists, you heights halfway can impress your friends and family before their first bite,” with water. Cut says Lilly. Debi Lilly off the stem of n Wrap fresh cut evergreen with debi lilly design™ red a red rose, and gently peel back the petals to help it float satin ribbon and run along the length of the table to on top of the water. Then place dinner plates on top of the create a beautiful look with a warm seasonal aroma. vases to display your appetizers. n For an easy and impressive twist on candles, wrap a Finish the look with debi lilly design™ Winterberry Scented debi lilly design™ Illusion Vase with a colorful ribbon, Candles and scattered red rose petals along the length of and insert a pillar candle. the buffet. n
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Add cream, potatoes, squash, thyme, salt and pepper. Bring to boil, reduce heat to low simmer. Cook until potatoes and squash are tender when poked with a skewer or knife, approximately 20 to 25 minutes. Assembly: Butter a 13 x 8-inch casserole with 2 tablespoons butter. Add cooked potato-squash mixture, then drizzle with reserved cream. Finish by topping with Asiago and breadcrumbs, cover with aluminum foil. Heat oven to 385°F. Bake for 25 to 35 minutes until heated thoroughly. Remove foil and finish baking for 10 minutes, until top is golden brown. Remove from oven, garnish with fresh herb sprigs, and serve. Note: If preparing in advance, strain potato-squash mixture from cream, cooling cream and potato-squash mixture separately. Reserve chilled until ready to assemble.
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The miner
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ason, by hosting a holiday party to:
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3C
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ith party invitations, recipes and ghtIdeas.com.
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in the microwave eturn to microwave ve melted. Fold mixture onto on. Tap the rom the
When pairing recipes for the holidays, consider a seasonally inspired salad that includes pomegranate seeds, nuts and blue cheese. Holiday Ornament Dessert — For this creative holiday recipe, go to www.BrightIdeas.com.
! e l a S n o s a e S f o End
When pairing recipes for the holidays, consider a seasonally inspired salad that includes pomegranate seeds, nuts and blue cheese.
Christmas Chocolate Drops
e top of the ed) 15 minutes. ter to press-out the tree erate until ready to serve. or cake.
Rancher’s Reserve®
Fri., Dec. 2 & Sat., Dec. 3 10 am - 5 pm
Makes 36 cookies Holiday Red Wine Roast ® Prep time: 30 minutes Rancher’s Reserve Makes 5 to 8 entrée portions Holiday Red Wine Roast Baking time: 10 minutes Marinade Difficulty: Easy 12 ounces red wine Makes 5 to 8 entrée portions 1/4 cup light brown sugar 1 bag DOVE® Brand Miniatures Dark Chocolate Marinade 8 to 10 cloves garlic, smashed colate CandiesFAMILY FEATURES 8 tablespoons butter12 ounces red wine or rough chopped (Closed Thanksgiving Weekend) colate 1/3 cup flour 1/4 cup light brown sugar he key to a successful holiday buffet is a menu that can be prepped in 2 medium red onions, peeled 1/4 cup cocoa powder 8 to 10 cloves garlic, smashed advance so you can enjoy the party and mingle with your guests. It’s also and cut into thick slices 1 teaspoon baking powderor rough chopped important to make sure that the buffet table looks as beautiful as the food. 1/4 cup olive or vegetable oil 2 • East of Oldtown (208) 290-3867 Hwy Whether 1/4 teaspoon salt hat canpans be prepped in you’re preparing a small family get-together or a large holiday bash, sheet and 2 medium red onions, peeled Roast 1335 Hwy 2 East Oldtown event 2 large eggs with your guests. It’splanner also to the stars Debi Lilly and Executive Chef Jeff Anderson, of 1 tablespoon all-purposeLook flour for the White Picket Fence! and cut into thick slices Safeway’s Culinary Center, have your décor and menu covered.& SELLING BUYING 2/3 cup sugar Oven bag smassauce beautiful the208-437-0224 food. pan. as For 1/4 cup olive or vegetable oil more holiday menu and décor ideas, visit www.safeway.com. 1 Rancher’s Reserve® 3 Bone 2 cups chopped nuts: such as walnuts, pecans or toasted or a large bash, cook untilholiday sugar WWW.3DOGNITE.COM Roast Prime Rib Roast almonds Anderson, of utJeff 3 to 5 minutes. 1 tablespoon all-purpose flour • Coins & Paper Money (6 to 7 pounds) overed. m heat. 1. Preheat oven to 325°F. Line 2Oven sheetbag pans with foil and set aside. Kosher salt and fresh ground • US & Worldwide ® eway.com. ® with sugar mixChocolate with butter in 2. Melt half of DOVE Brand Helpforplanet black pepper seasoning earth this holiday season 3 Bone 1 Miniatures Rancher’sDark Reserve • Gold • Silver • Bullion Brand MINIS top of double boiler until smooth. Remove from heat and let cool to 6 to 8 long sprigs fresh Prime Rib Roast Remember to recycle de for decoration. rosemary room temperature. Meanwhile,(6roughly chop remaining chocolates • Coin Collecting to 7 pounds) re into 3 different and set aside. Marinade: Mix together red wine, sugar, Kosher salt and fresh ground Books & Supplies PAYING 3. To make batter, combine flour,black cocoa,pepper bakingfor powder and salt in small garlic, onions and oil with a whisk; stir seasoning • Metal Detectors CASH!* well to dissolve sugar. Pour over top g a wooden Black Friday Sale bowl; set aside. In large bowl, eggs and sugar 6 tobeat 8 long sprigs fresh until thick and cover and store chilled for a accordance r variation, make Starts @ 6 am light yellow, about 2 minutes. rosemary Stir in flour mixture and cooled choc- of roast,*In • Prospecting Supplies with minimum ofWA 12 State hoursLaw. and up to 36. s and others with olate and beat 1 minute. Fold in remaining chopped DOVE® Brand Remove roast from refrigerator Marinade: Mix together red wine, sugar, Christmas Trees Miniatures Dark Chocolate. 1 to 2 hours before roasting, allowing garlic, onions and oil with a whisk; stir rand MINIS MilkComing Nov. 28th Christmas Wish Pie — For this tasty 4. Drop tablespoons of batter onto prepared cookie sheet pans about it to come to room temperature. well to dissolve sugar. Pour over top Triangle Dr. ces. To make 2 inches apart. Bake approximately 10 minutes, or until just firm. Preheat• Copper oven to 375°F. Put 1 tableholiday recipe, go to 210C www.BrightIdeas.com. of roast, cover and store chilled for a • Brass Chocolate on top into oven bag, shake, then Remove from oven, transfer to wire rack and cool 5 minutes before spoon flour Ponderay We also minimum of 12 hours and up to 36. Aluminum place bag• into large roasting pan. . removing from pans. 208 recycle 208-263-7871 Remove roast from refrigerator Remove Stainless roast and onions from • Cardboard 1 to 2 hours before roasting, allowing marinade.• Aluminum Season roast with salt and Now Open • Iron pepper; layCans rosemary sprigs across top it to come to room temperature. Saturdays thru Christmas of roast, and tie on with butcher’s twine. • Newspaper Preheat oven to 375°F. Put 1 table• Batteries Put onions in middle of roasting bag Monday to Friday 10 am - 5 pm Sweet Potato-Acorn Squash Add cream, potatoes, squash, spoon flour into oven bag, shake, then thyme, Radiators and place• beef onto onions. Insert an salt and pepper. Bring to boil, reduce or by appointment place bag into large roasting pan. Gratin N 6404 Perry • Spokane, WA (509) 489-6482 instant read thermometer into meat. heat to low simmer. Cook until roast and onions from Makes 4 to 8 side dish portions Removepotatoes Seal bag and putOne roastblock into the oven.of Francis, 14 blocks east of Division north and squash are tender when marinade. Season roast with salt and Roast for 1 hour 45 minutes, or until 4 tablespoons unsalted butter, poked with a skewer or knife, pepper; layapproximately rosemary sprigs top beef reaches an internal temperature divided 20 to across 25 minutes. of roast, andAssembly: tie on with butcher’s of 135°F, which is medium rare; if you 1 cup onion, medium dice Butter a 13 x twine. 8-inch caswant well done, leave until desired Put onions in middle of roasting bag 2 tablespoons garlic, minced serole with 2 tablespoons butter. Add Add cream, potatoes, squash, thyme, Sweet Potato-Acorn Squash temperature is reached. 2to cups heavy whipping cream potato-squash mixture, and place cooked beef onto onions. Insert an then salt and pepper. Bring boil, reduce Gratin Remove from oven and allow to rest 4 sweet potatoes cut intoinstant read drizzle with reserved thermometer intocream. meat.Finish by heat to low simmer. Cook until 15 to 20 minutes before carving. Carve 3/4-inch slices topping with Asiago and breadcrumbs, Makes 4 to 8 side dish portions Seal bag and put roast into the oven. potatoes and squash are when slices across grain of meat, and serve 1 tender cup acorn squash, peeled with aluminum foil. Roast for 1cover hour 45 minutes, or until 4 tablespoons unsalted butter, poked with a skewer or knife, with roasted onions. and diced into 1-inch cubes Heat oven to 385°F. Bake for 25 to an internal divided approximately 20 to 252 minutes. sprigs fresh thyme or beef reaches 35 minutes untiltemperature heated thoroughly. • Appointments Call Ca m e of 135°F, which medium rare; if you 1 cup onion, medium dice teaspoon Assembly: Butter a 13 x1/2 8-inch cas-dry thyme Removeisfoil and finish baking for 10 • Holiday Shopping want well done, leave until desired Kosher 2 tablespoons garlic, minced serole butter.salt Addand fresh ground minutes, until top is golden brown. forwith relii2ef!tablespoons ! black then pepper from oven, garnish with temperature Remove is reached. • Airport 2 cups heavy whipping cream cooked potato-squash mixture, 1/4 cup Asiago grated sprigs, serve. Removefresh fromherb oven andand allow to rest 4 sweet potatoes cut into drizzle cream. Finish cheese, by Mail Orde ers Avvwith aillabbreserved le 1/2 cup seasoned breadcrumbs Note: If before preparing in advance, strain 15 to 20 minutes carving. Carve 3/4-inch slices topping with Asiago and breadcrumbs, Heat large heavy bottom pan over potato-squash mixture from cream, 110 E. Main • Chewelah • 877-935-2633 slices across grain of meat, and serve 1 cup acorn squash, peeled cover with aluminum foil. Pinch of kosher salt and Cheesy Beer Fondue medium heat. Add 2 tablespoons cooling cream and potato-squash with roasted onions. and diced into 1-inch cubes for 25and to garlic, cooking black pepper Heat oven to 385°F. butter.Bake Add onion mixture separately. Reserve chilled with Amber Ale 2 sprigs fresh thyme or Fresh baked artisan bread, until heated 35 minutes thoroughly. until golden brown. until ready to assemble. Makes 4 to 6 servings cut into cubesRemove or slices foil and finish baking for 10 1/2 teaspoon dry thyme 2 cups grated horseradish Holiday Ornament Kosher Dessertsalt — and For thisresealable creative holiday fresh groundbag, In large combine minutes,cheese until top is golden brown. cheddar Christmas and flour. Close bag tightlyRemove and shakefrom oven, recipe, go tocheese, www.BrightIdeas.com. black pepper garnish with Chocolate Drops approximately 1 pound until cheese is coated with flour,herb set aside. n Fill debi lilly Gift 1/4 cup Asiago cheese, grated fresh sprigs, and serve. A Beautiful Makes 36 cookiesBuffet 2 to 3 tablespoons all-purpose Warm oil over medium heat in heavy design™ Illusion 1/2 cup seasoned breadcrumbs “For gatherings and small, a buffet is a great replaceflour Note: garlic If preparing inPrep advance, Certificates bottom sauce pan; add onions, time:strain 30 large minutes Vases of varying A.M. Monday • Wednesday • Thursday • Friday ment to acream, sit-down dinner. With a few creative twists, you 1 to 2 tablespoons olive oil Heat large heavy bottom pan over mixture from and thyme, cooking untilpotato-squash colored heights halfway Baking time: 10friends minutes h of kosher salt and can impress your and family before their first bite,” 509-671-7035 1/2 cup mincedmedium onion, red or white golden brown. heat. Add 2 tablespoons with water. Cut cooling cream and potato-squash Difficulty: Depart Bank of America 6:30AM says Lilly. Easy Debi Spokane: Lilly ck pepper 1 tablespoon butter. freshlyNewport minced Add beer and bring tomixture boil; reduce off the stem of Add onion and garlic, cooking separately. Reserve chilled ® ™ garlic h baked artisan bread, heat to low. 1 bag DOVE Brand Miniatures Dark Chocolate n Wrap fresh cut evergreen with debi lilly design red a red rose, and gently peel back the petals to help it float massage & bodywork studiountil Judy C.golden Fredrickson,brown. RN, LMP until ready to assemble. Arrive / Depart Newport: Safeway 8:15AM /8:30AM Begin adding in cheese slowly, stirsatin and run along the length of the table to on top of the water. Then place dinner plates on top of the into cubes or slices Pinch of thyme or rosemary, Candies 8 ribbon tablespoons butter fresh or dry ring with whisk or wooden spoon until create a beautiful look with a warm seasonal aroma. vases to display your appetizers. 1/3 cup flour Arrive / Depart Priest River: Mitchell’s/Senior Ctr. 8:40AM / 8:45AM lable bag, combine6 cheese ounces of Amber Ale melted and fully incorporated. Remove n For easy cocoa and impressive twist on candles, wrap a Finish the look with debi lilly design™ Winterberry Scented 1/4ancup powder ose bag tightly and 1shake to 2 drops Tabasco or from heat and stir in Tabasco, salt, ™ -Specialized trained staff ndebi design Illusion Vase with a colorful ribbon, Candles and scattered red rose petals along the length of Arrive / Depart Newport: Safeway 9:00AM / 9:05AM coated with flour, set aside. 1 lilly teaspoon baking powder Fill debi lilly hot sauce of choice and chives. A Beautifulpepper Buffet and insert™a Response pillar candle. System the buffet. -Quiet Care Technology/Emergency Chives for garnish ver medium heat in heavy Garnish with crumbled goat cheese. Illusion design 1/4 teaspoon salt ans and Arrive Spokane 10:30AM “For gatherings large and small, is a great replace2 to 3 tablespoons goat cheese Serve with bread.a buffet pan; add onions, garlic Vases of varying 2apartments large eggs -Spacious 1 bedroom & studio ment to a sit-down dinner. With a few creative twists, you ooking heights 2/3 cuphalfway sugar epan. until colored courtyard P.M. can impress your friends-Secure and familyoutdoor before their first bite,” n. with water.chopped Cut 2 cups nuts: such as walnuts, pecans or toasted ntil sugar says Lilly. Debi Lilly -3 meals per day nd bring to boil; reduce off thealmonds stem of Depart Spokane: Bank of America 2:00PM 5 minutes. n Wrap fresh cut evergreen with debi lilly design™continuous red a red rose, andcare gently peel backethe petals to help it float -Around-the-clock personal assistance 1. Preheat oven 325°F. Line 2 sheet with and Arrive / Depart Newport: Safeway 4:15PM /4:30PM ng in cheese slowly, stirsatin ribbon and run along the length the table toassistance on to top meals of theto water. Then place dinnerpans plates on foil top of theset aside. ® activities -Escorts andoftransfer and ugar Miniatures Dark Chocolate with butter in 2. Melt of DOVE sk ormix wooden spoon until create a beautiful look with a warm seasonal aroma. vaseshalf to display your Brand appetizers. Arrive / Depart Priest River: Mitchell’s/Senior Ctr. 4:40PM / 4:45PM MINIS -Medication management/administration top of double boiler until smooth. Remove from heat and let cool to ully incorporated. Remove n For an easy and impressive twist on candles, wrap a Finish the look with debi lilly design™ Winterberry Scented decoration. room temperature. while, roughly remaining chocolates d stir in Tabasco, salt, -Spa room Arrive / Depart Newport: Safeway 5:00PM / 5:05PM Vase with a colorful ribbon, debi lilly design™ Illusion Candles and scatteredMean red rose petals along chop the length of 3 different hives. andbuffet. set aside. and insert a pillar candle. the -Safety and comfort checks th crumbled goat cheese. Arrive Spokane 6:30PM 3. To make batter, combine flour, cocoa, baking powder and salt in small -Laundry service and housekeeping ead. oden bowl; set aside. In large bowl, beat eggs and sugar until thick and
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e 2 minutes. Stir in flour mixture and cooled choc-Individualized care plan by licensed nurse light yellow, about
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olate and beat 1 minute. Fold in remaining chopped DOVE® Brand Miniatures Chocolate. bdrm are Dark now currently available! 4. Drop tablespoons of batter onto prepared cookie sheet pans about 2 inches apart. Bake approximately 10 minutes, or until just firm. Remove from oven, transfer to wire rack and cool 5 minutes before 10:00am-1:00pm removing from pans.
SHOP
OPEN HOUSE friday nov. 25th
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Tour our community, meet our staff and see for yourself why Luther Park at Sandpoint was voted Best of Bonner County 2009, 2010 & 2011
Fri. 9-7 • Sat. 10-6 • Sun. 10-5 Sears & JC Penny open 11 am, Nov. 25th
Bonner Mall
300 Bonner Mall Way Ponderay, ID 208-263-4272
For questions contact Wendy Traffie, Administrator at (208) 265-3557 510 South Olive Avenue www.Luther-Park.org
We can pick up or drop off anywhere in the Spokane City limits including the airport. Meet the van at three convenient locations, Safeway in Newport, Mitchell’s or the Senior Center in Priest River. NO SERVICE is provided on Tuesdays and the following days:
New Years Day—MLK Jr. Day—Presidents Day—Memorial Day—Independence Day Veterans Day—Thanksgiving—Friday after Thanksgiving—Christmas—Day After Christmas Fares: $3.00 one way Newport--Spokane $.50 one way Priest River--Newport
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4C
| November 23, 2011
the season, by hosting a holiday party to:
shelter. ts. sweets.
long with party invitations, recipes and ww.BrightIdeas.com. FAMILY FEATURES
Invite everyone to join the fun and celebrate the season, by hosting a holiday party to: Create take-home edible crafts. Make edible decorations; donate to a local shelter. Trim the tree while nibbling on sweet treats. Chocolate ppermints Go caroling; return home to enjoy holiday sweets. Create plates of “Santa’s treats” to share. e. Download colate in the microwave more holiday family fun activities, along with party invitations, recipes and creative ideas for celebrating all year long at www.BrightIdeas.com. ate. Return to microwave
ces have melted. Fold d the mixture onto a spoon. Tap the Christmas bbles from the
Tummy Yummies
Makes 15 trees
over the top of the Prep time: 15 minutes y 10 to 15 minutes. Decoration time: 15 minutes kie cutter to press-out the tree time: 60 minutes Refrigeration d refrigerate until ready to serve. cream or cake. Difficulty: Easy
2 bags DOVE® Brand Miniatures Dark Chocolate 1 1/4 cups finely crushed candy canes or peppermints 2 cookie sheet pans 1. Line the cookie sheet pans with foil; set aside. 2. Melt the DOVE® Brand Miniatures Dark Chocolate in the microwave for 1 minute, then remove and stir the chocolate. Return to microwave for another minute, or until all remaining pieces have melted. Fold in 1/4 cup of the crushed candy canes. Spread the mixture onto prepared sheet pans with a spatula or back of a spoon. Tap the pan lightly on a counter to remove any air bubbles from the chocolate. 3. Sprinkle the remaining crushed candy canes over the top of the chocolate. Refrigerate until set, approximately 10 to 15 minutes. 4. Use a warm knife or a warm tree shaped cookie cutter to press-out the tree shapes. Transfer to a wax paper lined pan and refrigerate until ready to serve. Chop the scraps and use as a topping for ice cream or cake. Christmas Wish Pie — For this tasty holiday recipe, go to www.BrightIdeas.com.
Christmas Wish Pie — For this tasty holiday recipe, go to www.BrightIdeas.com.
Holiday Ornament Dessert — For this creative holiday recipe, go to www.BrightIdeas.com.
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1 cup light corn syrup
Christmas Chocolate Drops
Makes 36 cookies Prep time: 30 minutes Baking time: 10 minutes Difficulty: Easy 1 bag DOVE® Brand Miniatures Dark Chocolate 8 tablespoons butter 1/3 cup flour 1/4 cup cocoa powder 1 teaspoon baking powder 1/4 teaspoon salt 2 large eggs 2/3 cup sugar 2 cups chopped nuts: such as walnuts, pecans or toasted almonds 1. Preheat oven to 325°F. Line 2 sheet pans with foil and set aside. 2. Melt half of DOVE® Brand Miniatures Dark Chocolate with butter in top of double boiler until smooth. Remove from heat and let cool to room temperature. Meanwhile, roughly chop remaining chocolates 14” Wide—Head 7838477 Holiday For- this creative holiday andOrnament set aside. Dessert recipe, to www.BrightIdeas.com. 3. Togo make batter, combine flour, cocoa, baking powder and salt in small Christmas Chocolate Drops bowl; set aside. In large bowl, beat eggs and sugar until thick and Makes 36 cookies light yellow, about 2 minutes. Stir in flour mixture and cooled chocPrep time: 30 minutes ® Reg. 3.99 olate and beat 1 minute. Fold in remaining chopped DOVE Brand Baking time: 10 minutes Miniatures Dark Chocolate. Difficulty: Easy 4. Drop tablespoons of batter onto prepared cookie sheet pans about 2 inches apart. Bake approximately 10 minutes, or until just firm. 1 bag DOVE® Brand Miniatures Dark Chocolate Remove from oven, transfer to wire rack and cool 5 minutes before 8 tablespoons butter removing from pans. 1/3 cup flour
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4 DOVE® Brand Miniatures Dark Chocolate Sku: 6055495 4 chocolate wafer cookies 48” - MADE OF DURABLE FIBERGLASS - WRAPPED 208-265-9299 1 tube white decorating frosting 1125 N. Division St., Sandpoint, ID WITH 4 1/2 OF REFLECTIVE TAPE. 1. Preheat oven attoLCCA.COM 200°F. Spread popcorn on 2 sheet pans and Visit us online place in oven to keep warm. 2. Combine sugar, syrup and salt in medium sauce pan. LINE. . . TOP OF THE iqcorn • Unto uboil g e Bring mixture over medium heat and cook until sugar n G hi is dissolved and mixture becomes thick, about 3 to 5 minutes. Add butter and stir until melted. Remove from heat. 3. Transfer popcorn to very large bowl and toss with sugar mixture until completely coated. Stir in M&M’S® Brand MINIS 30” wide, electric start, hand aside305cc, for decoration. Milk Chocolate Candies, leaving a handful warmer, drift cutters, steerable. Sku: 30ST 4. With well-buttered hands, shape popcorn mixture into 3 different size balls: 2-inch, 3-inch and 5-inch. 5. Stack popcorn descending sizes, using a wooden Regular Come in or Shop On-Lineballs • FreeinShipping! skewer pressed through center as support. For variation, make www.zanyzebrastore.com $1349.99 some snowmen using three different size balls and others with 317 N. First Ave., Sandpoint * While Supplies Last only 208-263-2178 two different size balls. ® 6. Use decorating frosting to attach M&M’S Brand MINIS Milk Other Sizes Available Chocolate Candies for scarves, buttons and faces. To make hat, stack 1 DOVE® Brand Miniatures Dark Chocolate on top of 1 chocolate wafer and attach with frosting.
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The miner
cup cocoa powder teaspoon baking powder teaspoon salt large eggs cup sugar cups chopped nuts: such as walnuts, pecans or toasted almonds TO SERVE YOU, SMALL ENOUGH TO KNOW YOU!” “LARGE ENOUGH 1. Preheat oven to 325°F. Line 2 sheet pans with foil and set aside. Phone (208) 437-3153 • (800) 676-3153 2. Melt half of DOVE® Brand Miniatures Dark Chocolate with butter in Justboiler Eastuntil of the Oldtown Bridge 2 cool to top of double smooth. Remove from on heatHwy. and let room temperature. Meanwhile, roughly chop remaining chocolates and set aside. 3. To make batter, combine flour, cocoa, baking powder and salt in small bowl; set aside. In large bowl, beat eggs and sugar until thick and light yellow, about 2 minutes. Stir in flour mixture and cooled chocolate and beat 1 minute. Fold in remaining chopped DOVE® Brand Miniatures Dark Chocolate. 4. Drop tablespoons of batter onto prepared cookie sheet pans about 2 inches apart. Bake approximately 10 minutes, or until just firm. Remove from oven, transfer to wire rack and cool 5 minutes before removing from pans.
The miNer
November 23, 2011 |
Home for the Holidays Downtown Builders Colville
5C
“Major & Minor Vehicle Repairs Mark We ” aver • O wner
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Is your ride ready for the Holidays?
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Sat., Nov. 26 10 am - 2 pm
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Fax: 509-684-3549 1101 S. Main. St., Colville
Donna Jo Smith will be playing her harp & selling her CDs
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165 N. Main, Colville • 509-684-2644 • www.ezknit.com
24 Hour Service • Jump Starts • Lockouts
2011
Your Community Lender Cheryl M. Lipp, Loan Officer 509 684-6885 • 509 680-1597 309 South Main St., Colville email: cheryl.lipp@academy.cc www.academymortgage.com/cheryllipp
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6C
| November 23, 2011
The miner
C FAMILY FEATURES
alling all holiday party planners: You can hear those sleigh bells ringing, can’t you? Like the most earnest of elves, you’re likely doing your spirited best to balance tradition with the unexpected. This holiday, invite a surprising guest to stir up your seasonal soiree — iced tea. Alongside the wintertime warm-ups like hot chocolate and eggnog, more hosts are adding a non-traditional, yet oh-socelebration-worthy sip to their gatherings. “Until now, this beverage’s ability to liven up a festive fete has been a well-kept secret by iced tea-lovers,” says Stacy Taffet, Lipton brand. “But this beloved summertime cooler is fast becoming a popular pour at holiday get-togethers, thanks to a dash of cinnamon, nutmeg or apple cider.” So, wow with what’s now, by serving up a new recipe featuring 100% Natural Lipton® Iced Tea mixed with traditional taste-making spices. They’re perfect for holiday partygoers of all ages. A Fruity Take on a Holiday Favorite Move over, fruit cake! There’s a new take on festive fruity flavors. This savory and sweet recipe mixes together simple ingredients (which you most likely have on hand) with the delicious taste of pomegranate and blueberry. • Vintage Clothes • Cottage Collectables Winter Berry Hot White Chocolate Tea • Backyard Bits 4 servings Prep time: 5 minutes Cook time: 8 minutes 1 cup white chocolate chips 1 cup light cream or half-and-half* 1 bottle 100% Natural Lipton Iced Tea 304 Main Street • Ione, WA • (509) 442-2209 • Open: 10 - 4 Tues. - Sat. with Pomegranate Blueberry 1/8 teaspoon ground nutmeg Place allth ingredients Nov. 25 & 26th in a medium saucepan and warm over medium heat, stirring constantly, until chips are completely melted, about 8 minutes (do not boil). Serve immediately. If desired, garnish with whipped cream and an additional sprinkle of nutmeg. Tip: For an adult version, use 1/4 cup vodka or cherry brandy instead of 1/4 cup of light cream. *Use fat-free half-and-half to make this dessert drink lower in $10 saturated fat and calories. rebate FREE Friday and C Other Great ookies ry a Saturd a Specials! n ! d Y L N Cider O Open Mon - Sat • 10:00 am - 5:30 pm Winter 509-447-4600 • 211 S. Washington Ave • Newport Berry Hot Pick up your map. White Get 7 more stamps at your choice of 20 other participating businesses. Chocolate Have Tea a chance to win 1 of 6 great $100 prizes!
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DAY AFTER THANKSGIVING SALE
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Fri. 9-5 Sat. 9-4 Sun. 12-4
Shop3Local & Save servings
Prep time: 5 minutes 1 bottle 100% Natural Lipton Iced Tea with Pomegranate Blueberry 3 tablespoons 100% cranberry juice 3 tablespoons orange juice 1 tablespoon lime juice Combine all ingredients in a shaker filled with ice. Shake well and pour Storewide Savings upinto tochilled martini glasses. Tip: For an adult version, use 2 tablespoons vodka and 2 tablespoons orange liqueur instead of orange *excluding Bradford products juice.
Customer Appreciation Sale
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Cinnamon, Spice and Iced Tea And Fine Gifts The Bonner Mall (208) This recipe offers263-0010 a tasty twist on a long-standing M-F 9 am - 7 pmdrink • Sat.tradition: 9 am - 6 pm holiday grog. Spice up each cup by Sun. 10bringing am - 3 pmtogether sweet-scented cinnamon and crisp Layaways Welcome apple cider. • Sale Through December 19th
Tea-Spiced Grog
Shop, Stay ‘n Play in Spokane! 6 servings Prep time: 5 minutes Stand time: 20 minutes 2 bottles 100% Natural Lipton Iced Tea with Lemon 1 cup apple cider or apple juice 5 whole cloves 1 cinnamon stick Bring all ingredients to a boil over high heat in a 2-quart saucepan. Remove from heat and let stand 20 minutes. Strain out spices and serve warm. If desired, garnish with sliced apples. Tip: For spiked grog, add 1/4 cup light rum or brandy.
Enjoy our $69 Winter Rate at the Quality Inn Oakwood, North Spokane! Enjoy all this and more!
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Festivi-Tea Cosmopolitan
6 servings Prep time: 5 minutes Chill time: 2 hours 2 bottles 100% Natural Lipton Iced Tea with Lemon 1 cup unsweetened grape juice 1/4 cup orange juice 1 small orange, sliced 1 Gala apple, cored and sliced 1 lime, sliced Combine all ingredients in large pitcher. Chill at least 2 hours or until ready to serve. Tip: For an adult version of this sangria, use dry red wine instead of grape juice.
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Cosmopolitan
Winter Berry Hot White Chocolate Tea
4 servings Prep time: 5 minutes Cook time: 8 minutes 1 cup white chocolate chips 1 cup light cream or half-and-half* 1 bottle 100% Natural Lipton Iced Tea with Pomegranate Blueberry 1/8 teaspoon ground nutmeg Place all ingredients in a medium saucepan and warm over medium heat, stirring constantly, until chips are completely melted, about 8 minutes (do not boil). Serve immediately. If desired, garnish with whipped cream and an additional sprinkle of nutmeg. Tip: For an adult version, use 1/4 cup vodka or cherry brandy instead of 1/4 cup of light cream. *Use fat-free half-and-half to make this dessert drink lower in saturated fat and calories.
Winter Berry Hot White Chocolate Tea
November 23, 2011 |
Have a Berry Merry Cosmo Blend the naughtiness of tart with the niceness of sweet for the ultimate pink drink — Cosmopolitans. With pomegranate, blueberry and cranberry juice, it’s a sassy, classic way to cheer the holiday season.
Festivi-Tea Cosmopolitan
3 servings Prep time: 5 minutes 1 bottle 100% Natural Lipton Iced Tea with Pomegranate Blueberry 3 tablespoons 100% cranberry juice 3 tablespoons orange juice 1 tablespoon lime juice Combine all ingredients in a shaker filled with ice. Shake well and pour into chilled martini glasses. Tip: For an adult version, use 2 tablespoons vodka and 2 tablespoons orange liqueur instead of orange juice. Cinnamon, Spice and Iced Tea This recipe offers a tasty twist on a long-standing holiday drink tradition: grog. Spice up each cup by bringing together sweet-scented cinnamon and crisp apple cider. 6 servings Prep time: 5 minutes Stand time: 20 minutes 2 bottles 100% Natural Lipton Iced Tea with Lemon 1 cup apple cider or apple juice 5 whole cloves 1 cinnamon stick Festivi-Tea Bring all ingredients to a boil over high heat in a Cosmopolitan 2-quart saucepan. Remove from heat and let stand 20 minutes. Strain out spices and serve warm. If desired, garnish with sliced apples. Tip: For spiked grog, add 1/4 cup light rum or brandy. A Sangria Recipe for All Seasons This sangria recipe is a great go-to for get-togethers because you can mix it hours in advance, leaving you more time to mix with what matters — your guests.
Black Tea Sangria
6 servings Prep time: 5 minutes Chill time: 2 hours Tea-Spiced 2 bottles 100% Natural Lipton Iced Tea Grog Lemon with 1 cup unsweetened grape juice 1/4 cup orange juice 1 small orange, sliced 1 Gala apple, cored and sliced 1 lime, sliced Combine all ingredients in large pitcher. Chill at least 2 hours or until ready to serve. Tip: For an adult version of this sangria, use dry red wine instead of grape juice.
Festivi-Tea Cosmopolitan
3 servings Prep time: 5 minutes 1 bottle 100% Natural Lipton Iced Tea with Pomegranate Blueberry 3 tablespoons 100% cranberry juice 3 tablespoons orange juice 1 tablespoon lime juice Combine all ingredients in a shaker filled with ice. Shake well and pour into chilled martini glasses. Tip: For an adult version, use 2 tablespoons vodka and 2 tablespoons orange liqueur instead of orange juice. Cinnamon, Spice and Iced Tea This recipe offers a tasty twist on a long-standing holiday drink tradition: grog. Spice up each cup by bringing together sweet-scented cinnamon and crisp apple cider. 6 servings Prep time: 5 minutes Stand time: 20 minutes 2 bottles 100% Natural Lipton Iced Tea with Lemon 1 cup apple cider or apple juice 5 whole cloves 1 cinnamon stick Bring all ingredients to a boil over high heat in a 2-quart saucepan. Remove from heat and let stand 20 minutes. Strain out spices and serve warm. If desired, garnish with sliced apples. Tip: For spiked grog, add 1/4 cup light rum or brandy.
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Black Tea Sangria
6 servings Prep time: 5 minutes Chill time: 2 hours 2 bottles 100% Natural Lipton Iced Tea with Lemon 1 cup unsweetened grape juice 1/4 cup orange juice 1 small orange, sliced 1 Gala apple, cored and sliced 1 lime, sliced Combine all ingredients in large pitcher. Chill at least 2 hours or until ready to serve. Festivi-Tea Cosmopolitan Tip: For an adult version of this sangria, use dry red wine instead of grape juice.
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For more holiday recipe ideas, visit www.facebook.com/LiptonIcedTea.
ess of politans. y juice, season.
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For more holiday recipe ideas, visit www.facebook.com/LiptonIcedTea.
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Starting at $ 00 35
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Have a Berry Merry Cosmo Blend the naughtiness of tart with the niceness of sweet for the ultimate pink drink — Cosmopolitans. With pomegranate, blueberry and cranberry juice, it’s a sassy, classic way to cheer the holiday season.
Tea
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ates • Detail S c i f er ti
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A Fruity Take on a Holiday Favorite Move over, fruit cake! There’s a new take on festive fruity flavors. This savory and sweet recipe mixes together simple ingredients (which you most likely have on hand) with the delicious taste of pomegranate and blueberry.
G i
The miner
fast becoming a popular pour at holiday get-togethers, thanks to a dash of cinnamon, nutmeg or apple cider.” So, wow with what’s now, by serving up a new recipe featuring 100% Natural Lipton® Iced Tea mixed with traditional taste-making spices. They’re perfect for holiday partygoers of all ages.
Tea-Spiced Grog
res decorated a tree lene sto ’A d r u Facebook, our e nd Co ew our trees on a n e i yd ort, Ha es of love. V c. 15th in any of our 3 stores Employees in the Newp t e your vo r vote by D r o f customer per store. g r n ti e e u p and are comp o e y t t vo es. Cas s. One g n i website or in the stor w a r prize d to be eligible for in the Dec. 21st Miner ounced New n n a spap rs e n n i ers w e z i r dp n a e e Winning Tr
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8C
| November 23, 2011
The miner
Get in the Christmas spirit NEWPORT – The Newport area will kick off the holiday season with the Hometown Christmas celebration Saturday, Nov. 26 at Centennial Plaza. Saturday, miniature train displays will be set up at the museum from 10 a.m. to 4 p.m. Enjoy
free hot dogs, cocoa and hot cider from 1-4 p.m. at the Greater Newport Area Chamber of Commerce. You can also have your free photo taken with Santa. From 4-5 p.m., Christmas carolers will gather at the gazebo for the tree lighting ceremony.
Be a Santa for veterans METALINE FALLS – Members of the American Legion Post No. 144 Auxiliary in North Pend Oreille County are gathering Christmas gifts for the shop at the Spokane Veteran’s Hospital. The gifts will be displayed for veterans to choose for themselves or for their loved ones, and gift wrapped at no charge. Drop boxes will be located at the North Pend Oreille Valley Food Mart and Hardware in Ione, the Metaline Falls Trading Company and the Falls Market in Metaline Falls. Suggestions for gifts include
toys and winter clothing for children of all ages, wallets, jewelry (preferably in sets), small items for the home, scarves, hats and gloves for adult relatives of both sexes, and toiletries. No glass please. The veterans especially like robes or afghans for themselves, and picture frames. Money may also be donated by check to the American Legion Auxiliary, in care of Barbara Smith, 238 S. Eighth Ave., Ione, WA 99139. When the gift shop gets low on items, the money is used to buy more gifts.
Miner photo|Don Gronning
Newport Santa arrives Saturday
Santa Claus came to Newport last year, transported by a sled dog team from Bob and Jill Wilson of Dashin Sams Kennels from Athol. Santa’s arrival was part of the chamber’s Hometown Christmas Celebration. Despite the snowy weather, there were 60 free Santa photos taken, 120 free hot dogs supplied by the city of Newport and a shopping spree drawing that drew 131 entries.
Plans afoot for Christmas on Main Street in Priest River PRIEST RIVER – Christmas on Main Street in Priest River is set for Monday, Dec. 5 at the Beardmore Building on the corner of Main and High streets. The Priest River Chamber of Commerce could use help with chairs, Santa Claus and pictures. Donations for food would also be appreciated, as well as bicycles and toys. Meetings will be scheduled in
the coming weeks. The Priest River PRIDE group, Leos and the library will be donating time and Mitchell’s Harvest Foods is donating toy and goodie bags. The Hospice tree of remembrance will be lit up at the City Park and later will used for the Christmas on Main Street celebration.
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OWEN’S GROCERY & DELI
Closed Nov 24 & 25 • Newport • (509) 447-3525
Festival of Trees Sponsored by:
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