Binder1 by The Newport Miner

THE MINER

NOVEMBER 22, 2017 |

The Christmas Cuckoo BY FRANCES BROWNE PART ONE OF FIVE – CONTINUES NEXT WEEK

Once upon a time there stood in the midst of a bleak moor, in the North Country, a certain village. All its inhabitants were poor, for their fields were barren, and they had little trade; but the poorest of them all were two brothers called Scrub and Spare, who followed the cobbler’s craft. Their hut was built of clay and wattles. The door was low and always open, for there was no window. The roof did not entirely keep out the rain and the only thing comfortable was a wide fireplace, for which the brothers could never find wood enough to make sufficient fire. There they worked in most brotherly friendship, though with little encouragement. On one unlucky day a new cobbler arrived in the village. He had lived in the capital city of the kingdom and, by his own account, cobbled for the queen and the princesses. His awls were sharp, his lasts were new; he set up his

stall in a neat cottage with two windows. The villagers soon found out that one patch of his would outwear two of the brothers’. In short, all the mending left Scrub and Spare, and went to the new cobbler. The season had been wet and cold, their barley did not ripen well, and the cabbages never half-closed in the garden. So the brothers were poor that winter, and when Christmas came they had nothing to feast on but a barley loaf and a piece of rusty bacon. Worse than that, the snow was very deep and they could get no firewood. Their hut stood at the end of the village; beyond it spread the bleak moor, now all white and silent. But that moor had once been a forest; great roots of old trees were still to be found in it, loosened from the soil and laid bare by the winds and rains. One of these, a rough, gnarled log, lay hard by their door, the half of it above the snow, and Spare said to his brother: -“Shall we sit here cold on Christ-

mas while the great root lies yonder? Let us chop it up for firewood, the work will make us warm.” “No,” said Scrub, “it’s not right to chop wood on Christmas; besides, that root is too hard to be broken with any hatchet.” “Hard or not, we must have a fire,” replied Spare. “Come, brother, help me in with it. Poor as we are there is nobody in the village will have such a yule log as ours.” Scrub liked a little grandeur, and, in hopes of having a fine yule log, both brothers strained and strove with all their might till, between pulling and pushing, the great old root was safe on the hearth, and beginning to crackle and blaze with the red embers. In high glee the cobblers sat down to their bread and bacon. The door was shut, for there was nothing but cold moonlight and snow outside; but the hut, strewn with fir boughs and ornamented with holly, looked cheerful as the ruddy blaze flared up and rejoiced their hearts.

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Happy Holidays from Rod & Sue Fogle & the entire Fogle Crew!

Monday • Wednesday • Thursday • Friday ARRIVE 6:30 AM 8:15 AM 10:15 AM

DEPART Spokane: Bank of America Howard & Riverside 6:35 AM Newport: Safeway 8:30 AM Spokane: Bank of America Howard & Riverside

ARRIVE

DEPART

2:00 PM

Spokane: Bank of America Howard & Riverside 2:35 PM

4:15 PM

Newport: Safeway

5:45 PM

Spokane: Bank of America

4:30 PM

In the City of Spokane, we pick up or drop off at the Bank of America on Riverside and Howard. Upon request, we can also pick up at the following locations: Spokane International Airport, any of the major Hospitals including VA hospital, NorthTown Mall, Northpoint Wal-Mart, 29th and Regal, Fancher and Sprague or Trent and Fancher.

If you have a disability that prevents you from reaching one of our stops, please call our office to see if we can arrange a pickup at your home.

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One-way fares $5.00 Newport/Spokane Reserve seating has priority. Open seating is available without reservations as capacity allows. To reserve a seat, please call 24-hours in advance or during office hours: 8:30am to 5:00pm

1-877-264-RIDE (7433) • 509-534-7171 www.SMS1.org

Service is open to the general public. Service is available to all regardless of race, color, religion, sex, national origin or disability. This service meets the requirements of the American’s With Disabilities Act. This service is funded through grants from Washington DOT.

| NOVEMBER 22, 2017

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THE MINER

Prepare your home for holiday guests Welcoming friends and family into your home, celebrating time-honored traditions with delicious food and enjoying quality time with loved ones are all sure signs that itâ&#x20AC;&#x2122;s the most wonderful time of the year. However, itâ&#x20AC;&#x2122;s easy to feel overwhelmed by holiday preparations and pressure to make your guests feel comfortable while visiting. From loading up on pumpkin-scented candles to leaving out clean towels and upgrading that old air mattress to a real bed, itâ&#x20AC;&#x2122;s important to help loved ones relax when theyâ&#x20AC;&#x2122;re away from home. Make the most of this holiday season with these handy tips from the experts at Mattress Firm to get each room of the house ready for guests.

Entryway The first step into a home away from home for the holidays can set the tone for the entire visit, so make sure that first impression is a welcoming one. Incorporate lively seasonal decor into the space to create a cheerful, festive atmosphere. Be sure the area is free of clutter and make space for your guestsâ&#x20AC;&#x2122; shoes, coats and other personal items to send a message from the start that youâ&#x20AC;&#x2122;re happy to be hosting them.

Guest Bedroom

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After a long journey, guests are sure to appreciate a clean, fresh

bedroom, with personal touches to make them feel special. Make sure the pillows are fluffed and bedrooms are stocked with fresh linens, along with a few magazines or a good book. Test all lights and fans to confirm theyâ&#x20AC;&#x2122;re working properly, and be sure an alarm clock is available. A notecard featuring your Wi-Fi network name and password can help your guests feel right at home. For elderly guests, you may consider adding an adjustable base to your guest bed. Adjustable bases, including those available at Mattress Firm, are solid metal structures that fit twin- to king-sized mattresses and act as a movable foundation with the power to adjust the mattress into a variety of positions from reclining to inclining. These bases can be suitable for sleepers with chronic pain, sleep disorders such as sleep apnea or the average sleeper just looking for additional comfort.

Guest Bathroom Although visitors are likely to carry their own toiletries, it can be awkward to discover a forgotten essential while in an unfamiliar home. Stock your guest bath with the basics to ensure guests have everything they need, such as extra toothpaste, shampoo, razors and deodorant. Also provide plenty of freshly laundered, fluffy towels and washcloths.

Living Room Adding extra bodies to the household may put seating space at a premium, especially during the holidays when seasonal decorations take up extra room. Remove unnecessary items from the living area and add seating, if necessary, to ensure everyone can gather comfortably. Itâ&#x20AC;&#x2122;s also a good idea to ensure there are ample flat surfaces and coasters available for beverages so you can comfortably visit well into the night.

Kitchen For close friends or family, youâ&#x20AC;&#x2122;re likely to know their preferences and itâ&#x20AC;&#x2122;s easy to stock up on a few favorites ahead of time. If a new guest will be joining, be sure to ask about likes or dislikes as well as allergy or dietary needs ahead of time. Make a point to show first-time guests around the kitchen early in the stay so they can easily find anything they might need, such as a glass for water during the night.

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THE MINER

NOVEMBER 22, 2017 |

2017 DECK THE FALLS Friday - December 1 Busta Park in Metaline Falls 5:00pm Santa arrives!

Redneck Christmas Light Parade Lighting of the Town Christmas Tree Hotdogs & beverages in the Visitor Center smores & the bonfire Announcing winners of the Poster Contest! Thanks to the Cutter volunteers, PUD, Teck, NPOV Lionâ&#x20AC;&#x2122;s, Pend Oreille Patriot, FD #2, the Elf Crew & American Legion Auxilary

Saturday - December 2 The Cutter Theatre

Arts & Crafts Faire 10:00-4:00 Main & Upper Level Kidâ&#x20AC;&#x2122;s Adventures 10:00-3:00 Videos - Theatre Crafts - Museum Room Luncheon 11:00-2:00 Room at the Ramp - $7.00 Pictures With Santa 10:00-Noon Bring your own camera!

FAMILY FEATURES

riendsgiving is the perfect opportunity to celebrate your second family with festive, fun recipes that stray a bit away from traditional fare. â&#x20AC;&#x153;Friendsgiving is often held on the Saturday before Thanksgiving,â&#x20AC;? said Chef Kevan Vetter of the McCormick Kitchens. â&#x20AC;&#x153;Itâ&#x20AC;&#x2122;s more of a potluck party than a traditional Thanksgiving â&#x20AC;&#x201C; everyone is usually assigned a dish. Instead of stuffing or a green bean casserole, bring a dish thatâ&#x20AC;&#x2122;s a little more fun, like corn pudding with a dash of smoky heat from chipotle chili pepper.â&#x20AC;? These recipes for a caramelized Brie and a chocolatey red wine from the McCormick kitchens are also sure to please. If your party falls after the big day, put those turkey leftovers to good use with a cheesy turkey crescent ring perfect for feeding a group of friends. Find more recipes to share with friends this season at McCormick.com.

Leftover Turkey Taco Crescent Ring Prep time: 25 minutes Cook time: 25 minutes Servings: 10 1 package McCormick Original Taco Seasoning Mix, divided 2 tablespoons butter 1 cup finely chopped onion 2 cups shredded, cooked turkey 1 can (15 1/4 ounces) whole-kernel corn, drained 1 can (10 ounces) diced tomatoes and chilies, drained 1 garlic clove, minced 1 container (8 ounces) whipped cream cheese 2 cups shredded cheddar cheese, divided 2 packages (8 ounces each) refrigerated crescent dinner rolls

Heat oven to 375 F. Reserve 1 teaspoon taco seasoning mix in small bowl; set aside. In medium saucepan over medium heat, melt butter. Add onion; cook and stir 3 minutes, or until tender. Add turkey, corn, tomatoes, garlic and remaining seasoning mix. Cook and stir 5 minutes. Remove from heat. Stir in cream cheese and 1 cup shredded cheese. Unroll crescent roll dough on greased or parchment paper-lined baking pan. Separate into triangles. Arrange triangles to resemble sun with center open. Press dough where bottoms of triangles overlap. Spoon turkey mixture in ring where dough overlaps. Fold triangle points over filling, tucking into bottom layer to secure. Continue until entire ring is enclosed. Bake 15 minutes, or until golden brown. In bowl, stir remaining shredded cheese into reserved seasoning mix. Remove ring from oven. Sprinkle with cheese mixture. Bake 5 minutes longer, or until cheese is melted. Serve with desired toppings, such as shredded lettuce, sour cream or guacamole.

Sunday - December 3 The Cutter Theatre

Heidi Muller in Concert 2:00 $12.00 make your reservations now Contact The Cutter Theatre for more information 509-446-4108

The two best shopping days of the year! Black Friday & Shop Small Saturday Get in on the post-Thanksgiving fun at Shanty. Stopp byy between 9 to 6 on both days ys to check those names off your list! Enter to win a fabulous basket

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Prep time: 5 minutes Cook time: 1 hour Servings: 14 1 bottle (750 milliliters) red wine 8 cups whole milk 1 can (14 ounces) sweetened condensed milk 1 package (12 ounces) dark chocolate chips 1 teaspoon McCormick Ground Nutmeg 4 McCormick Cinnamon Sticks Place all ingredients in slow cooker. Cover. Cook 60-70 minutes on high, or until chocolate is melted and mixture is heated through, stirring every 15 minutes. Reduce heat to low. Serve from slow cooker.

Tastyy treats will be served -off course! Cheers! - The Shanty Girls

Pecan Pie Brie Prep time: 5 minutes Cook time: 12 minutes Servings: 12 1/2 cup firmly packed brown sugar 1/2 teaspoon McCormick Ground Cinnamon 1/4 teaspoon salt 1/8 teaspoon McCormick Ground Nutmeg 3 tablespoons butter, divided 1 cup pecans, chopped 1/2 cup light corn syrup 2 tablespoons water 1 teaspoon McCormick Pure Vanilla Extract 1/2 teaspoon McCormick Rum Extract 1 wheel Brie cheese, warmed In small bowl, mix brown sugar, cinnamon, salt and nutmeg until blended. Set aside. In large skillet over medium heat, melt 2 tablespoons butter. Add pecans; toast 5-7 minutes, or until golden brown, stirring frequently. Reduce heat to low. Stir remaining butter, corn syrup, water, vanilla extract, rum extract and brown sugar mixture into skillet. Cook and stir until butter is melted and mixture is heated through. Remove from heat. Mixture will thicken as it cools. Spoon over warmed Brie.

Chipotle Corn Pudding Prep time: 10 minutes Cook time: 1 hour Servings: 8 1/4 cup cornstarch 1/4 cup sugar 2 teaspoons McCormick Minced Onions 1 1/2 teaspoons McCormick Ground Mustard 1 teaspoon McCormick Gourmet Sicilian Sea Salt 1/4 teaspoon McCormick Chipotle Chili Pepper 4 eggs 1/2 cup milk 1/4 cup (1/2 stick) butter, melted

2 cans (14 3/4 ounces each) creamed corn 1 can (15 1/4 ounces) whole kernel corn, drained nonstick cooking spray Heat oven to 400 F. In small bowl, mix cornstarch, sugar, onions, mustard, sea salt and chili pepper until well blended; set aside. In large bowl, lightly beat eggs. Stir in milk, butter and all corn. Gently stir in cornstarch mixture until well blended. Pour into 2 1/2-quart baking dish sprayed with nonstick cooking spray. Bake 1 hour, or until set, stirring halfway through cooking. Let stand 10 minutes before serving.

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| NOVEMBER 22, 2017

FAMILY FEATURES

t may be the most wonderful time of year, but it can also be one of the most dangerous. Along with the

cooking and decorations that make the season magical, the holidays present risks for home fires and burns.

An independent survey conducted by Shriners Hospitals for Children® found that

THE MINER

many Americans do not follow key fire and burn safety tips despite being aware of dangerous risks.

For example, 25 percent of respondents reported leaving lit candles unattended, and 27

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Never leave lit candles unattended. If you must use flame-burning candles, make sure to extinguish them when you leave the room. n When cooking, turn pot handles toward the back of the stove, out of the reach of children. n Never leave a hot stove or oven unattended. n While cooking, keep a lid or cookie sheet nearby to cover a pan if its contents catch fire. n If you decorate using a live, fresh-cut Christmas tree, water it daily. n Keep trees and other flammable decor at least 3 feet away from heaters and flames. n Discard decorative lights with bare wires, frays or kinks. n Make sure your home is equipped with working smoke alarms and fire extinguishers. n Have an escape plan in case of a fire and practice it with your family members so they know how to react if a fire does occur. n Know the burn care resources in your community. n

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percent said they have left them in reach of children. “Some of these findings seem alarming, but each year our burn hospitals see the unfortunate results – children who have been injured in cooking related accidents or in fires associated with holiday decorations or candles,” said Kenneth Guidera, M.D., chief medical officer for Shriners Hospitals for Children. “These injuries can mean years of ongoing treatments and extensive rehabilitation for a child. That’s why we encourage families to learn about fire safety and prevention before a tragedy occurs.” Fire and burn hazards are prevalent in many homes throughout the holidays, and Shriners Hospitals for Children offers these tips to remind families how to stay safe:

December 1st!

THE MINER

NOVEMBER 29, 2017 |

The Christmas Cuckoo BY FRANCES BROWNE PART TWO OF FIVE ~ CONTINUES NEXT WEEK

Then suddenly from out the blazing root they heard: â&#x20AC;&#x153;Cuckoo! cuckoo!â&#x20AC;? as plain as ever the spring-birdâ&#x20AC;&#x2122;s voice came over the moor on a May morning. â&#x20AC;&#x153;What is that?â&#x20AC;? said Scrub, terribly frightened; â&#x20AC;&#x153;it is something bad!â&#x20AC;? â&#x20AC;&#x153;Maybe not,â&#x20AC;? said Spare. And out of the deep hole at the side of the root, which the fire had not reached, flew a large, gray cuckoo, and lit on the table before them. Much as the cobblers had been sur-

prised, they were still more so when it said: â&#x20AC;&#x153;Good gentlemen, what season is this?â&#x20AC;? â&#x20AC;&#x153;Itâ&#x20AC;&#x2122;s Christmas,â&#x20AC;? said Spare. â&#x20AC;&#x153;Then a merry Christmas to you!â&#x20AC;? said the cuckoo. â&#x20AC;&#x153;I went to sleep in the hollow of that old root one evening last summer, and never woke till the heat of your fire made me think it was summer again. But now since you have burned my lodging, let me stay in your hut till the spring comes round, -- I only want a hole to sleep in, and when I go on my travels next summer be assured I will bring you some present for your trouble.â&#x20AC;? â&#x20AC;&#x153;Stay and welcome,â&#x20AC;? said

Spare, while Scrub sat wondering if it were something bad or not. â&#x20AC;&#x153;Iâ&#x20AC;&#x2122;ll make you a good warm hole in the thatch,â&#x20AC;? said Spare. â&#x20AC;&#x153;But you must be hungry after that long sleep, -- here is a slice of barley bread. Come help us to keep Christmas!â&#x20AC;? The cuckoo ate up the slice, drank water from a brown jug, and flew into a snug hole which Spare scooped for it in the thatch of the hut. Scrub said he was afraid it wouldnâ&#x20AC;&#x2122;t be lucky; but as it slept on and the days passed he forgot his fears. So the snow melted, the heavy rains came, the cold grew less, the days length-

ened, and one sunny morning the brothers were awakened by the cuckoo shouting its own cry to let them know the spring had come. â&#x20AC;&#x153;Now Iâ&#x20AC;&#x2122;m going on my travels,â&#x20AC;? said the bird, â&#x20AC;&#x153;over the world to tell men of the spring. There is no country where trees bud, or flowers bloom, that I will not cry in before the year goes round. Give me another slice of barley bread to help me on my journey, and tell me what present I shall bring you at the twelvemonthâ&#x20AC;&#x2122;s end.â&#x20AC;? Scrub would have been angry with his brother for cutting so large a slice, their store of barley being low, but

his mind was occupied with what present it would be most prudent to ask for. â&#x20AC;&#x153;There are two trees hard by the well that lies at the worldâ&#x20AC;&#x2122;s end,â&#x20AC;? said the cuckoo; â&#x20AC;&#x153;one of them is called the golden tree, for its leaves are all of beaten gold. Every winter they fall into the well with a sound like scattered coin, and I know not what becomes of them. As for the other, it is always green like a laurel. Some call it the wise, and some the merry, tree. Its leaves never fall, but they that get one of them keep a blithe heart in spite of all misfortunes, and can make themselves as merry in a hut as in a palace.â&#x20AC;?

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er?

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Enjoy: â&#x20AC;˘ Better tasting water/food â&#x20AC;˘ Reduce your water heating bill up to 70% â&#x20AC;˘ Save up to 80% on cleaning products â&#x20AC;˘ Save your appliances â&#x20AC;˘ Softer moisturized skin â&#x20AC;˘ No more red iron stains

Happy Holidays from Rod & Sue Fogle & the entire Fogle Crew!

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Visit our new showroom at 1250 N Hwy, Colville

Colville â&#x20AC;˘ Republic â&#x20AC;˘ Spokane 684-2569 www.FoglePump.com 800-533-6518

| NOVEMBER 29, 2017

THE MINER

Appealing holiday appetizers While the main course is in the oven and guests mingle in anticipation this holiday season, tide them over with simple appetizers the whole crowd will enjoy. That sometimes tall task may be easier said than done depending on the size of your get-together, but you can make it less daunting with quick starters that incorporate dairy foods like milk, cheese and yogurt, which can serve as helpful on-hand ingredients that also provide flavor and nutritional value. Since dairy foods are readily available in many family kitchens, they are ideal for creating recipes for last-minute noshes and nibbles, especially perfect for holiday entertaining. For quick snacks to help keep appetites at bay, try these Antipasti Holiday Skewers that have something for everyone with bits of pasta, cubed cheese, pepperoni and veggies. Or for a warmer dish perfect for a snowy holiday, this Baked Spinach Artichoke Yogurt Dip can help chase away the chill. Other easy ways to give the gift of dairy during the holidays by incorporating it into tasty dishes include: Starting the day with egg casserole or a quiche made with milk and cheese. Sprinkling shredded cheese on steamed vegetables, casseroles or pasta dishes. Replacing mayo with plain Greek yogurt in tuna or chicken salads. Creating warm, comforting soups using milk.

Antipasti Holiday Skewers

Baked Spinach Artichoke Yogurt Dip

PREP TIME: 45 minutes

PREP TIME: 10 minutes

YIELD: 16 skewers

COOK TIME: 20 minutes SERVINGS: 8

1 PACKAGE (9 OUNCES) CHEESE-FILLED TORTELLINI, COOKED AL DENTE AND COOLED 1/2 CUP FAT-FREE ITALIAN DRESSING 1 BLOCK (8 OUNCES) REDUCED-FAT SWISS CHEESE, CUBED 2 CUPS BABY SPINACH LEAVES

1 CAN (14 OUNCES) ARTICHOKE HEARTS, DRAINED AND CHOPPED 1 PACKAGE (10 OUNCES) FROZEN CHOPPED SPINACH FROZEN, THAWED AND DRAINED 8 OUNCES PLAIN LOW-FAT YOGURT

32 PIECES TURKEY PEPPERONI 3 1/2 CUPS CHERRY TOMATOES 16 WOODEN SKEWERS, 9-10 INCHES EACH IN LARGE BOWL, MARINATE TORTELLINI IN ITALIAN DRESSING 30 MINUTES IN REFRIGERATOR. TO ASSEMBLE SKEWERS, START WITH TWO PIECES TORTELLINI, ONE CHEESE CUBE, TWO SPINACH LEAVES, ONE PEPPERONI SLICE (FOLDED IN FOURTHS), ONE TOMATO AND REPEAT. EACH SKEWER WILL HAVE TOTAL OF FOUR PIECES TORTELLINI, TWO CHEESE CUBES, FOUR SPINACH LEAVES, TWO PEPPERONI SLICES AND TWO TOMATOES. REPEAT UNTIL SKEWERS ARE COMPLETE. REFRIGERATE UNTIL SERVING. NUTRITIONAL INFORMATION PER SERVING: 81 calories; 2 g fat; 10 mg cholesterol; 191 mg sodium; 113 mg potassium; 8 g carbohydrates; 7 g protein.

1 CUP SHREDDED, LOW-MOISTURE, PART-SKIM MOZZARELLA CHEESE 1/4 CUP GREEN ONION, CHOPPED 1 GARLIC CLOVE, MINCED 2 TABLESPOONS RED PEPPER, CHOPPED HEAT OVEN TO 350 F. COMBINE ARTICHOKE HEARTS, SPINACH, YOGURT, CHEESE, ONION AND GARLIC; MIX WELL. POUR MIXTURE INTO 1-QUART CASSEROLE DISH OR 9-INCH PIE PLATE. BAKE 20-25 MINUTES, OR UNTIL HEATED THROUGH. SPRINKLE WITH RED PEPPERS. NUTRITIONAL INFORMATION PER SERVING: 179 calories; 12 g total fat; 18 mg cholesterol; 383 mg sodium; 227 mg potassium; 7 g carbohydrates; 11 g protein.

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(Family Features) With the holidays quickly approaching, it is time to begin planning menus and shopping for groceries, which may leave you facing endless shelves of wine. Choosing wines to pair with your holiday meal is an important part of the menu planning process. A smart rule is to select quality wines that pair with a variety of dishes, such as crisp, mediumbodied chardonnays and medium-to-full-bodied, flavorful merlots. “I love having a bright, crisp chardonnay on

hand for holiday entertaining,” said Katie Madigan, winemaker at St. Francis Winery. “Chardonnay complements so many holiday flavors. It’s a great choice to serve with appetizers and it also transitions nicely to dinner.” A certified sustainable winery in Sonoma County, California, St. Francis Winery offers a full range of varietal wines ideal for holiday entertaining, such as the St. Francis Sonoma County Chardonnay 2015 (SRP $16.99), which is made from grapes picked in the cool

of night to create delicate aromas, crisp acidity and a rich, lingering finish. With notes of fresh pear and pineapple, it pairs well with mild cheeses and rich seafood appetizers, such as Pan Fried Crab Cakes. If you are looking for inspiration to get your holiday menu planning started, consider this simple hors d’oeuvre, which can be made the night before and cooked just before guests arrive. Pair it with a chilled glass of crisp chardonnay to start the SEE WINE, 4B

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There are no administration or processing fees associated with the Gift Certificates. Your total gift amount goes directly to your recipient.

THE MINER

NOVEMBER 29, 2017 |

FAMILY FEATURES

he next best thing to baking cookies for many home chefs is baking cookies with friends. Dust off your favorite recipes, create a festive playlist and fill your home with the tantalizing aroma of baked goodies for the ultimate Christmas cookie party. Turn things up a notch and swap classic sugar cookies for these festive Red Velvet Crinkle Cookies, Peppermint Truffle Cookies and Almond Gingerbread Cookies. Along with those tasty treats, don’t let your guests go thirsty. Add peppermint extract to a slow cooker hot chocolate so guests can sip and be merry throughout the party. Find more holiday recipes at McCormick.com.

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8 ounces bittersweet baking chocolate 1/2 cup (1 stick) butter 1 cup sugar, divided 1 egg 1/2 teaspoon McCormick Pure Peppermint Extract 2 cups flour 36 milk chocolate kiss-shaped candies, unwrapped Heat oven to 350 F. In large, microwavable bowl, heat chocolate and butter on high 1-2 minutes, or until butter is melted. Let stand 10 minutes to cool slightly. Add 1/2 cup sugar, egg and peppermint extract. Beat with electric mixer on medium speed until well blended. Gradually beat in flour on low speed until well mixed. Shape dough into 1-inch balls. Press chocolate candy into center of each ball, forming dough around candy to enclose it. Roll in remaining sugar to coat. Place 1 inch apart on greased baking sheets. Bake 9-11 minutes, or until cookies are set. Cool on baking sheets 5 minutes. Remove to wire racks; cool completely.

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Almond Gingerbread Cookies 3 cups flour 2 teaspoons McCormick Ginger, Ground 1 teaspoon McCormick Cinnamon, Ground 1 teaspoon baking soda 1/4 teaspoon McCormick Nutmeg, Ground 1/4 teaspoon salt 3/4 cup (1 1/2 sticks) butter, softened 3/4 cup firmly packed brown sugar 1/2 cup molasses 1 egg 1 teaspoon McCormick Pure Vanilla Extract 1 1/3 cups sliced almonds In large bowl, mix flour, ginger, cinnamon, baking soda, nutmeg and salt. In separate large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla extract; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into thick, flat disk. Wrap in plastic wrap. Refrigerate 4 hours, or as long as overnight. Heat oven to 350 F. Shape dough into 1-inch balls. Roll in sliced almonds, pressing almonds into dough. Place 2 inches apart on ungreased baking sheets. Bake 8-10 minutes, or until edges of cookies just begin to brown. Remove to wire racks; cool completely. Store cookies in airtight container up to 5 days.

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In medium bowl, mix flour, cocoa powder, baking powder and salt; set aside. In large bowl, beat butter and granulated sugar with electric mixer on medium speed until light and fluffy. Add eggs, food color and vanilla extract; mix well. Gradually beat in flour mixture on low speed until well mixed. Refrigerate 4 hours. Heat oven to 350 F. Shape dough into 1-inch balls. Roll in confectioners’ sugar to completely coat. Place 2 inches apart on baking sheets sprayed with nonstick cooking spray. Bake 10-12 minutes, or until cookies are puffed. Cool on baking sheets 2 minutes. Remove to wire racks; cool completely.

| NOVEMBER 29, 2017

THE MINER

Holiday Guesting 101 If you manage to avoid hosting duties this holiday season, you may be dodging some of the hardest work, but remember that being a good guest goes beyond arriving on time and taking your shoes off at the door. This holiday season, ensure your host gets to enjoy the festivities by putting these ideas to practice â&#x20AC;&#x201C; it may earn you an invitation for years to come. Make a holiday playlist. Offer to put together a holiday playlist for the host who will undoubtedly have his or her hands full prepping for the holiday celebration. Try to choose

songs specific to the guests, host and overall theme. A good playlist can be a conversation starter for everyone at the party. Donâ&#x20AC;&#x2122;t arrive emptyhanded. Even if your host shrugs off an offer for help, a gesture of appreciation is always appropriate. It may be a bottle of wine, a seasonal flower arrangement or, better yet, an appetizer or dessert to share, such as this mouthwatering Slow Cooker Banana Cake. This crowd-pleasing cake is made using a Crock-PotÂŽ Cook & Carry Slow Cooker, which has a locking lid and travel clips to help you get

to your holiday celebration without making a mess. The 6-quart, removable pot can be used as a serving dish, and is dishwasher safe to make clean-up a breeze. Stay off your phone. It may seem obvious, but these days, looking at your phone is almost as habitual as breathing, and chances are you donâ&#x20AC;&#x2122;t mean to appear standoffish or rude by sneaking a quick peek. However, playing with your phone can detract from time you get to spend with family and friends, many of whom you probably donâ&#x20AC;&#x2122;t get to see often. Tuck away your phone for

the party and live in the moment. Pitch in to help clean. No host likes to be stuck in the kitchen while the rest of the party carries on. After the meal, offer your help to clear the table, put away perishable items and get the kitchen back in order so your host can join the merry-making. If youâ&#x20AC;&#x2122;ll be opening gifts, grab a garbage bag and collect debris to help keep the mess under control.

Slow Cooker Banana Cake Prep time: 15 minutes Cook time: 4 hours Servings: 12 Crock-PotÂŽ Cook & Carry Slow Cooker nonstick cooking spray 3 cups flour 1 1/2 teaspoons baking soda pinch of salt 3-4 ripe bananas 2 lemon wedges, juice only 3/4 cup butter, softened 1 1/2 cups honey or 2 cups white sugar 3 eggs teaspoon vanilla 1 1/2 cups almond milk cream cheese frosting Grease slow cooker with nonstick spray. In medium bowl, combine flour, baking soda and salt; set aside. In small bowl, mash bananas and lemon juice together; set aside. In large bowl, use mixer to cream butter and honey. Add eggs and mix well. Stir in vanilla then milk. Gradually add flour mixture. Once combined, stir in mashed bananas. Pour into slow cooker. Cover; cook on low 6 hours or high 4 hours, or until center of cake no longer looks gooey. Uncover and let cake

WINE: FROM PAGE 2B

party off just right. A complementary option for guests who prefer red wine is the Sonoma Valley Merlot (SRP $20.99). This wine has multiple layers of aromatics with flavors of red cherry, plum, dried cranberry, espresso bean and savory spices that match well with hard cheeses, roasted turkey, lamb or steaks with blue cheese butter. Find more tips for pairing wines and recipes ideal for holiday entertaining at StFrancisWinery.com.

Pan Fried Crab Cakes 1/4 cup mayonnaise 1/4 cup minced green onions 2 large egg yolks 2 tablespoons fresh lemon juice 1 teaspoon minced fresh tarragon 1 teaspoon minced fresh cilantro 1 tablespoon Dijon mustard 1 tablespoon finely grated lemon peel 1/4 teaspoon black pepper 1 pound Dungeness crab meat 2 cups panko, divided

2 tablespoons butter 4 tablespoons olive oil Remoulade sauce, for serving Line baking sheet with waxed paper. In large bowl, whisk together mayonnaise, green onions, egg yolks, lemon juice, tarragon, cilantro, mustard, lemon peel and black pepper. Add crabmeat and 1 cup panko, breaking up crabmeat slightly. Let mix stand 10 minutes. Form crab mixture into 16 2-inch patties, using about 1/4 cup for each cake. Place patties on baking sheet. Cover and chill at least 1 hour or up to 24 hours. Using remaining panko, lightly coat each crab cake. Heat two heavy, large skillets over medium-high heat. In each skillet, melt 1 tablespoon butter with 2 tablespoons of olive oil. Add crab cakes to skillets and cook until golden on both sides (adding more butter and oil as needed), about 5 minutes total. Transfer cakes to napkins to drain excess oil. Plate crab cakes with dollop of remoulade on top.

cool. Once completely cooled, frost cake and, if desired, top with sliced bananas and walnuts. Notes: If adding bananas,

do so just before serving or they will brown. If using a non-oval slow cooker, cook 1 hour less on high heat or 2 hours less on low heat.

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THE MINER

DECEMBER 6, 2017 |

The Christmas Cuckoo BY FRANCES BROWNE PART THREE OF FIVE ~ CONTINUES NEXT WEEK

â&#x20AC;&#x153;Good master cuckoo, bring me a leaf off that tree!â&#x20AC;? cried Spare. â&#x20AC;&#x153;Now, brother, donâ&#x20AC;&#x2122;t be a fool!â&#x20AC;? said Scrub; â&#x20AC;&#x153;think of the leaves of beaten gold! Dear master cuckoo, bring me one of them!â&#x20AC;? Before another word could be spoken the cuckoo had flown out of the open door, and was shouting its spring cry over moor and meadow. The brothers were poorer than ever that year. Nobody would send them a single shoe to mend, and Scrub and Spare would have left the village but for their barley-field and their cabbage-garden. They sowed their barley, planted their cabbage, and, now that their trade was gone,

worked in the rich villagersâ&#x20AC;&#x2122; fields to make out a scanty living. So the seasons came and passed; spring, summer, harvest, and winter followed each other as they have done from the beginning. At the end of the latter Scrub and Spare had grown so poor and ragged that their old neighbors forgot to invite them to wedding feasts or merrymakings, and the brothers thought the cuckoo had forgotten them, too, when at daybreak on the first of April they heard a hard beak knocking at their door, and a voice crying: -â&#x20AC;&#x153;Cuckoo! cuckoo! Let me in with my presents!â&#x20AC;? Spare ran to open the door, and in came the cuckoo, carrying on one side of its bill a golden leaf larger than that of any tree in the North Country; and in the other side

of its bill, one like that of the common laurel, only it had a fresher green. â&#x20AC;&#x153;Here,â&#x20AC;? it said, giving the gold to Scrub and the green to Spare, â&#x20AC;&#x153;it is a long carriage from the worldâ&#x20AC;&#x2122;s end. Give me a slice of barley bread, for I must tell the North Country that the spring has come.â&#x20AC;? Scrub did not grudge the thickness of that slice, though it was cut from their last loaf. So much gold had never been in the cobblerâ&#x20AC;&#x2122;s hands before, and he could not

help exulting over his brother. â&#x20AC;&#x153;See the wisdom of my choice,â&#x20AC;? he said, holding up the large leaf of gold. â&#x20AC;&#x153;As for yours, as good might be plucked from any hedge, I wonder a sensible bird would carry the like so far.â&#x20AC;? â&#x20AC;&#x153;Good master cobbler,â&#x20AC;? cried the cuckoo, finishing its slice, â&#x20AC;&#x153;your conclusions are more hasty than courteous. If your brother is disappointed this time, I go on the same journey every year, and for your hospitable

entertainment will think it no trouble to bring each of you whichever leaf you desire.â&#x20AC;? â&#x20AC;&#x153;Darling cuckoo,â&#x20AC;? cried Scrub, â&#x20AC;&#x153;bring me a golden one.â&#x20AC;? And Spare, looking up from the green leaf on which he gazed as though it were a crownjewel, said: -â&#x20AC;&#x153;Be sure to bring me one from the merry tree.â&#x20AC;? And away flew the cuckoo. â&#x20AC;&#x153;This is the feast of All Fools, and it ought to be your birthday,â&#x20AC;? said

Scrub. â&#x20AC;&#x153;Did ever man fling away such an opportunity of getting rich? Much good your merry leaves will do in the midst of rags and poverty!â&#x20AC;? But Spare laughed at him, and answered with quaint old proverbs concerning the cares that come with gold, till Scrub, at length getting angry, vowed his brother was not fit to live with a respectable man; and taking his lasts, his awls, and his golden leaf, he left the wattle hut, and went to tell the villagers.

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| DECEMBER 6, 2017

THE MINER

FAMILY FEATURES

he holidays are filled with temptations and opportunities to over-indulge, and if you’re managing your health and weight, the season can feel anything but merry. Depriving yourself of your favorite holiday treats isn’t only unpleasant, it’s also unnecessary. Many experts recommend that instead, you focus on building a healthier lifestyle through a well-balanced, longterm eating plan. For example, Atkins offers a balanced approach with foods containing fiber-rich and nutrient-dense carbohydrates, as well as good fats and proteins, while focusing on reduced levels of refined carbohydrates and added sugars. When preparing your holiday menu, look for recipes that contain adequate protein, healthy fats and high-fiber carbohydrates, and you’ll be able to enjoy the flavors of the season without guilt. Learn more about the benefits of a balanced, low-carb approach to eating at Atkins.com.

Garlic Rosemary Pork Loin Recipe courtesy of “Atkins: Eat Right, Not Less” Prep time: 15 minutes Total time: 1 hour Servings: 4 1 pound boneless pork loin olive oil cooking spray 1 tablespoon Dijon mustard 3 garlic cloves, minced 2 tablespoons fresh rosemary, thinly sliced Heat oven to 350 F. In small skillet over medium heat, cook pork loin, fatty-side down, 4-5 minutes to brown top and render some fat. Coat 7-by-11-inch baking dish with cooking spray. Place pork loin in dish. In small bowl, combine mustard, garlic and rosemary; stir well. Spoon mixture over pork. Transfer to oven and bake 45 minutes-1 hour, until loin is cooked through but still slightly pink in center. When pork is cooked, let rest 5 minutes before slicing. Slice and serve immediately. Photo courtesy of Getty Images

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Sweet Potato-Pumpkin Puree

In medium mixing bowl, beat egg whites with electric mixer at high speed until foamy. Gradually add 3 tablespoons sugar substitute and continue mixing until soft peaks form. Spoon onto prepared baking sheet and spread with spatula to 1/4-inch thickness. Bake 35 minutes. Turn oven off; let meringue stand in oven 45 minutes. Crush meringue and place in bowl. Add pecans and toss gently to combine. Set aside. While meringue is resting, place sweet potatoes in medium saucepan. Cover with water to 2 inches above potatoes and bring to boil. Cook until tender, about 20 minutes, and drain. Return saucepan to medium-high heat. Add potatoes, butter, cream, remaining sugar substitute, salt, cinnamon, pumpkin pie spice and pumpkin puree. Stir to combine. Mash with potato masher until smooth. Heat through, about 1 minute. Transfer potato mixture to serving dish and cover with meringue topping.

Recipe courtesy of Atkins.com Prep time: 20 minutes Total time: 1 hour, 20 minutes 3 large egg whites 5 tablespoons sugar substitute, divided 1/2 cup half pecans 1 1/2 pounds sweet potatoes, peeled 1/4 cup unsalted butter stick 1/2 cup heavy cream 1/2 teaspoon salt 1/2 teaspoon pumpkin pie spice 1/2 teaspoon cinnamon 15 ounces pumpkin (without salt, drained, cooked and boiled) Heat oven to 250 F. Lightly butter baking sheet.

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Salted Caramel Cheesecake Bites Recipe courtesy of “Atkins: Eat Right, Not Less” Prep time: 10 minutes Total time: 1 hour, 10 minutes Servings: 18 1/2 cup heavy cream 1/3 cup plain protein powder 2 tablespoons stevia 6 ounces cream cheese, at room temperature 1/3 cup chopped almonds or macadamia nuts 1 tablespoon sugar-free caramel syrup 1 teaspoon vanilla extract 1/8 teaspoon xanthan gum (optional) 1/4 teaspoon sea salt or sea salt flakes In large mixing bowl, combine heavy cream with protein powder and stevia. Whisk until smooth. Add cream cheese, almonds or macadamia nuts, caramel syrup and vanilla extract; blend until smooth. If cream cheese clumps slightly, mix with rubber spatula, breaking up bits of cream cheese against side of bowl. Sprinkle mixture with xanthan gum, if desired, and mix about 30 seconds. Mixture will thicken slightly. Cover tray that will fit into freezer with sheet of wax paper.

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Tip: Switch up flavors by using sugar-free hazelnut syrup in place of caramel and hazelnuts or walnuts instead of almonds.

LESS IS NOT MORE If you’re looking for more inspiration, tips and recipes, try finding additional resources such as “Atkins: Eat Right, Not Less: Your Guidebook For Living a Low-Carb and Low-Sugar Lifestyle.” Filled with 100 whole-food, low-carb recipes and simple solutions, the new book contains a variety of meal plans, low-carb takes on classic foods and tips for creating a low-carb kitchen. Readers can also learn about Atkins 100, a flexible and personalized low-carb lifestyle program.

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Get organized. The secret to conquering the holiday season is having a plan. Take 10-15 minutes to update your calendar with all your holiday parties, family engagements, secret Santa exchanges or any other gifting commitments. Make sure to include dates, locations, times and even specifics, like themes, if they’re available. If you have multiple holiday events, you might even color-coordinate your planner for an easy visual reminder. Sync your events across all smart devices for an easy glance at the touch of a button. Find your go-to gifts. As an adult, deciphering what kind of gifts a child wants in this digital age can be tricky. Some classics like brick toys are still a hit with kids of all ages. Studies show that 60 percent of children

love playing with brick toys and more than half of parents love that their kids do, according to Mattel Global Consumer Insights. Try product lines like Mega Construx and Mega Bloks, which combine the fun of brick toys with popular franchises to create exciting products for kids. Find more holiday gift ideas at shop.mattel.com. Wrap gifts early. Now that you have your plan in place, save time by purchasing all the gifts you will need for the holidays and wrapping them at one time. Prevent

the stress of a last-minute gift wrap run by prewrapping gifts and simply labeling them with removable sticky notes. Build a gifting closet. Once you have your gifts wrapped and ready to go, consider using an old crate or storage container and turning it into a “gifting closet.” Insert dividers to separate the gifts by age range and set aside your treasure trove in an easy-to-reach storage area. You can even use this closet year-round for birthdays and other gifting events. On the day of the party, simply open

your gifting closet, grab a gift for the right age and head out the door. Another option to save time and money this holiday season is to enter for the chance to win a gifting closet with $1,000 worth of Mega products to help you conquer the gifting season. To enter the sweepstakes, post an original holiday photo to Instagram or Twitter with a short caption that includes why the entrant likes to give or receive construction toys as gifts. For full details, visit rules. prizelogic.com/MegaSocialSweeps.

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FAMILY FEATURES

hen planning this year’s holiday menu, consider building meals around a versatile main course that you can dress up or down and then integrate into easy leftover dishes. A ham is a perfect solution because it works equally well as the centerpiece of an

elegant meal or as savory sliders to serve with chutney or hot mustard. Beyond versatile ingredients, a winning holiday menu relies on proper preparation, and that’s why quality cookware is essential. An option like Anolon Gourmet Cookware is designed for superior performance that can help bring joy to cooking and features

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Recipe courtesy of Anolon Gourmet Cookware Servings: 14-16 11-12 pounds shank half bone-in cooked ham large Anolon roasting pan 4 cups cola, divided 2 cups orange juice, divided 1/2 cup dark brown sugar 1/4 cup Dijon mustard Heat oven to 350 F. Trim skin and excess fat off ham. With sharp knife, score ham all over in diamond pattern. Place ham in roasting pan then pour 1 cup cola and 1 cup orange juice over it. Cover pan with aluminum foil and roast 1 hour and 15 minutes. While ham roasts, in medium saucepan, combine remaining cola, orange juice, brown sugar and Dijon mustard. Bring mixture to boil over medium-high heat and cook about 45-48 minutes, until reduced to 1 cup and mixture is slightly syrupy. After ham roasts 1 hour and 15 minutes, remove foil and baste with glaze. Continue roasting and basting ham every 15 minutes with glaze until it is glossy and instant read thermometer inserted into thickest portion registers 145 F, about 1 hour and 15-30 minutes longer. Remove from oven and let rest 15-20 minutes before slicing.

Ham it Up (or Down) Ham is an ideal holiday protein because you can serve it as a centerpiece dish or as part of a more casual meal and still achieve great results either way. Make the most of this holiday favorite with these tips:

n Be

sure to get a ham big enough for leftovers. It’s just as good sliced up for sandwiches or fried with eggs as it is when presented in its full glory out of the oven.

n Think

beyond the main table. A glazed ham is pretty on the table, but it’s also delicious when served casually, for example on a sandwich bar with savory rolls, tangy mustards and other condiments.

n If

your holiday plans are up in the air, go ahead and make a ham in advance to keep on hand for casual meals during the busy holiday season or for a quick meal with unexpected guests.

THE MINER

DECEMBER 13, 2017 |

The Christmas Cuckoo

PART FOUR OF FIVE ~ CONTINUES NEXT WEEK BY FRANCES BROWNE

They were astonished at the folly of Spare, and charmed with Scrub’s good sense, particularly when he showed them the golden leaf, and told that the cuckoo would bring him one every spring. The new cobbler immediately took him into partnership; the greatest people sent him their shoes to mend. Fairfeather, a beautiful village maiden, smiled graciously upon him; and in the course of that summer they were married, with a grand wedding feast, at which the whole village danced except Spare, who was not invited, because

the bride could not bear his low-mindedness, and his brother thought him a disgrace to the family. As for Scrub he established himself with Fairfeather in a cottage close by that of the new cobbler, and quite as fine. There he mended shoes to everybody’s satisfaction, had a scarlet coat and a fat goose for dinner on holidays. Fairfeather, too, had a crimson gown, and fine blue ribbons; but neither she nor Scrub was content, for to buy this grandeur the golden leaf had to be broken and parted With piece by piece, so the last morsel was gone before the cuckoo came with another. Spare lived on in the old hut, and worked in the

cabbage-garden. [Scrub had got the barley-field because he was the elder.] Every day his coat grew more ragged, and the hut more weather-beaten; but people remarked that he never looked sad or sour. And the wonder was that, from the time any one began to keep his company, he or she grew kinder, happier, and content. Every first of April the cuckoo came tapping at their doors with the golden leaf for Scrub, and the green for Spare. Fairfeather would have entertained it nobly with wheaten bread and honey, for she had some notion of persuading it to bring two golden leaves instead of one; but the cuckoo flew away to eat

barley bread with Spare, saying it was not fit company for fine people, and liked the old hut where it slept so snugly from Christmas till spring. Scrub spent the golden leaves, and remained always discontented; and Spare kept the merry ones. I do not know how many years passed in this manner, when a certain great lord, who owned that village, came to the neighborhood. His castle stood on the moor. It was ancient and strong, with high towers and a deep moat. All the country as far as one could see from the highest turret belonged to its lord; but he had not been there for twenty years, and would

not have come then only he was melancholy. And there he lived in a very bad temper. The servants said nothing would please him, and the villagers put on their worst clothes lest he should raise their rents. But one day in the harvest-time His Lordship chanced to meet Spare gathering water-cresses

Antiqu

at a meadow stream, and fell into talk with the cobbler. How it was nobody could tell, but from that hour the great lord cast away his melancholy. He forgot all his woes, and went about with a noble train, hunting, fishing, and making merry in his hall, where all travelers were entertained, and all the poor were welcome.

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THE MINER

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elighting guests in unexpected ways is the hallmark of exceptional entertaining. With a little creative flair, you can elevate your menu to impress guests with every course. A savory appetizer is set off beautifully by fresh, sweet grapes in this Grape and Goat Cheese Crostini. Festive, bright and refreshing, grapes are a versatile ingredient that take dishes to the next level, making them ideal for special occasions. Not only are grapes a smart choice to keep on hand for healthy snacking and everyday eating, the vibrant colors and flavors bring extra life to a basic protein. For a unique twist on a main dish, try dressing up chicken with an elegant addition like fresh grapes, as in these Seared Chicken Breasts with Grapes and Artichokes. The secret to a winning dessert is presentation, and the vibrant colors of red, green or black grapes lend just the right look to these tasty Mini Pavlovas with Lemon Cream and Grapes. Whatâ&#x20AC;&#x2122;s more, the juicy sweetness offsets the tartness of the lemon for an explosion of flavor perfection. Plan your next special occasion with the host of recipes at GrapesfromCalifornia.com.

Grape and Goat Cheese Crostini Serves: 8 2 cups quartered green, black or red California grapes (or a mixture) 2 teaspoons lemon juice 2 teaspoons honey 1 tablespoon chopped fresh thyme leaves 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 tablespoon extra-virgin olive oil 16 baguette slices, thinly cut on diagonal 8 ounces fresh goat cheese In medium bowl, combine grapes, lemon juice, honey, thyme, salt, pepper and olive oil. Spread each baguette with goat cheese and top with grape mixture. Nutritional information per serving: 200 calories; 9 g protein; 23 g carbohydrates; 8 g fat (36 percent calories from fat); 4.5 g saturated fat (20 percent calories from saturated fat); 15 mg cholesterol; 340 mg sodium; 1 g fiber.

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Serves: 4 2 boneless, skinless chicken breasts (8 ounces each), butterflied lengthwise into 4 cutlets salt, to taste pepper, to taste 2 tablespoons olive oil, divided 2 cloves garlic, minced 1 leek, white part only, halved and thinly sliced 2 tablespoons chopped fresh oregano 1 1/2 cups quartered artichoke hearts, frozen, canned or jarred 1/2 cup dry white wine 1/2 cup low-sodium chicken stock 1 tablespoon lemon juice 1/2 teaspoon lemon zest 2 teaspoons butter 3/4 cup green California grapes 3/4 cup red California grapes

2 tablespoons chopped flat-leaf parsley Season chicken breasts with salt and pepper, to taste. In saute pan over medium-high heat, heat 1 tablespoon olive oil. Add chicken breasts and sear 3-4 minutes per side. Remove chicken and set aside. Add remaining olive oil to pan, along with garlic, leek and pinch of salt; cook on medium heat 2-3 minutes to soften leek. Stir in oregano, artichokes, wine, chicken stock, lemon juice, lemon zest and butter. Simmer 2-3 minutes then add chicken back to pan, basting each breast with sauce. Add grapes and simmer 3-5 minutes, or until grapes are just soft and chicken is cooked through. Stir in fresh parsley and serve. Nutritional information per serving: 320 calories; 26 g protein; 23 g carbohydrates; 12 g fat (34 percent calories from fat); 3 g saturated fat (8 percent calories from saturated fat); 70 mg cholesterol; 390 mg sodium; 5 g fiber.

THE MINER

FAMILY FEATURES

he holiday season is ripe with opportunities to gather around the table with loved ones and enjoy a delicious meal. Elevate your holiday menu with freshly harvested ingredients like naturally sweet pecans. As America’s only native tree nut, the pecan boasts a proud heritage shared by the farmers who have grown it for generations – but this tree nut is more than a pie ingredient. While the American Pecan Council’s Classic Pecan Pie is an ideal grand finale, consider including nutrient-dense pecans throughout the holiday season as a snack or in innovative pecan-filled dishes like Roasted Acorn Squash with Pecan Vinaigrette and Pecan Wild Rice Pilaf. In addition to being a versatile addition to your holiday feast, in each 1-ounce serving of pecans, you’ll get 12 grams of “good” monounsaturated fat with zero cholesterol or sodium, according to the USDA. Compared to other nuts, pecans are among the lowest in carbs (4 grams) and highest in dietary fiber (3 grams) per serving. For more seasonal recipes, nutritional information and cooking tips, visit AmericanPecan.com.

Classic Pecan Pie Prep time: 15 minutes Cook time: 70 minutes Servings: 10 1 pie dough (9 inches) 6 tablespoons unsalted butter, melted and cooled 1 cup light corn syrup 1 cup light brown sugar 2 teaspoons pure vanilla extract 3 large eggs, lightly beaten 1/2 teaspoon salt 2 1/2 cups raw pecan halves Place baking sheet in oven. Heat oven to 350 F. Line pie pan with rolled out pie dough. Press into edges and up sides. Use fingers or fork to create decorative edge. Set aside. In large bowl, whisk together butter, corn syrup, brown sugar and vanilla extract. Add eggs and salt, and whisk until mixture is even. Fold in pecan halves. Pour mixture into pie crust and spread evenly with spatula. Use pieces of aluminum foil to cover edges of pie crust. Place pie on prepared baking sheet and bake 60-70 minutes, or until pie is set in center. Remove pie from oven and allow to cool completely before serving or chilling. Note: Pie can be made 1 day ahead and refrigerated overnight. Allow pie to come to room temperature before serving.

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Pecan Wild Rice Pilaf Prep time: 10 minutes Cook time: 45 minutes Servings: 12 2 cups chicken or vegetable stock 2 cups water 1/8 teaspoon ground nutmeg 1/4 teaspoon ground ginger 1 teaspoon kosher salt, plus additional, to taste 1/4 teaspoon cloves 1 cinnamon stick 3/4 cup wild rice, rinsed 1 cup black rice, rinsed 1 tablespoon extra-virgin olive oil or pecan oil 1 tablespoon unsalted butter 1/2 large sweet onion, diced 2 cups butternut squash, diced 1 medium tart apple, peeled and diced black pepper, to taste 1/2 teaspoon dried thyme 1/2 teaspoon ground cinnamon

3/4 cup chopped pecans or pecan pieces 1/3 cup dried currants In medium saucepan, bring stock, water, nutmeg, ginger, 1 teaspoon kosher salt, cloves and cinnamon stick to boil. Add rice and bring back to simmer. Reduce heat to low and half cover with lid. Allow rice to simmer about 45 minutes, or until tender and liquid is absorbed. Remove and discard cinnamon stick. While rice is cooking, in large skillet, heat olive or pecan oil and butter. Add onion and cook, stirring frequently, until translucent, about 4 minutes. Add in butternut squash and cook, stirring often, until squash is tender and beginning to caramelize at edges, about 8-10 minutes. Add in apples and cook additional 3-4 minutes, or until apples soften. Season with salt and pepper, to taste, along with thyme and ground cinnamon. Stir in chopped pecans and currants, and cook until pecans are slightly golden and fragrant. Remove mixture from heat. Stir butternut squash mixture with cooked rice and season, to taste, with salt and pepper. Serve warm or at room temperature.

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THE MINER

DECEMBER 20, 2017 |

The Christmas Cuckoo FINALE BY FRANCES BROWNE

This strange story spread through the North Country, and great company came to the cobbler’s hut, -- rich men who had lost their money, poor men who had lost their friends, beauties who had grown old, wits who had gone out of fashion, -- all came to talk with Spare, and, whatever their troubles had been, all went home merry. The rich gave him presents, the poor gave him thanks. Spare’s coat ceased to be ragged, he had bacon with

his cabbage, and the villagers began to think there was some sense in him. By this time his fame had reached the capital city, and even the court. There were a great many discontented people there; and the king had lately fallen into ill humor because a neighboring princess, with seven islands for her dowry, would not marry his eldest son. So a royal messenger was sent to Spare, with a velvet mantle, a diamond ring, and a command that he should repair to court immediately. “To-morrow is the first of April,” said Spare, “and I will

go with you two hours after sunrise.” The messenger lodged all night at the castle, and the cuckoo came at sunrise with the merry leaf. “Court is a fine place,” it said, when the cobbler told it he was going, “but I cannot come there; they would lay snares and catch me; so be careful of the leaves I have brought you, and give me a farewell slice of barley bread.” Spare was sorry to part with the cuckoo, little as he had of its company, but he gave it a slice which would have broken Scrub’s heart in former times, it was so thick and large. And

having sewed up the leaves in the lining of his leather doublet, he set out with the messenger on his way to court. His coming caused great surprise there. Everybody wondered what the king could see in such a common-looking man; but scarcely had His Majesty conversed with him half an hour, when the princess and her seven islands were forgotten and orders given that a feast for all comers should be spread in the banquet hall. The princes of the blood, the great lords and ladies, the ministers of state, after that discoursed with Spare, and the more they talked the lighter

grew their hearts, so that such changes had never been seen at court. The lords forgot their spites and the ladies their envies, the princes and ministers made friends among themselves, and the judges showed no favor. As for Spare, he had a chamber assigned him in the palace, and a seat at the king’s table. One sent him rich robes, and another costly jewels; but in the midst of all his grandeur he still wore the leathern doublet, and continued to live at the king’s court, happy and honored, and making all others merry and content.

Tomatoes Gratin Servings: 4 4 tomatoes 2 ounces balsamic vinegar 1/3 cup extra-virgin olive oil, plus 4 ounces, divided 4 garlic cloves, sliced thin 4 sprigs fresh thyme (or equivalent dried) salt, to taste pepper, to taste 2 ounces pine (pignoli) nuts 8 ounces shredded Jarlsberg Cheese Heat oven to 350 F. Cut tomatoes in half. In bowl, whisk together vinegar, 1/3 cup olive oil, garlic, thyme, salt and pepper; gently mix in tomatoes. Transfer to ovenproof dish. Place tomatoes cut-side up and bake 15 minutes. In pan, toast pine nuts with remaining olive oil until golden then set aside. When tomatoes are cool enough to handle, remove skins and return to baking dish. Sprinkle tomatoes with shredded cheese. Return to oven and broil about 5 minutes, or until cheese turns golden and bubbly. Top with toasted pine nuts.

FAMILY FEATURES

rom savory appetizers to delicious holiday gifts, cheese is a musthave holiday ingredient. These recipes from Chef George Duran, host of TLC’s “Ultimate Cake Off” and Food Network’s “Ham on the Street,” make it easy to elevate your cheeseboard, serve up delightfully delicate puffed pastries or make glass canning jar gifts to give away to guests. Each dish features Jarlsberg Cheese, which was created in 1956 and remains based on the original Norwegian recipe, offering a slightly nutty, mild and delicious taste that helps every dish live up to festive occasions. Best known for its classic wedge, Jarlsberg is also available sliced and in snacks and crisps for simple appetizers, savory sides and even take-home treats your guests will love. Find more ideas to elevate this holiday season at jarlsberg.com.

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| DECEMBER 20, 2017

THE MINER

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RUSTY ROOSTER Southern Inspired Home-Cooked Cuisine Breakfast Lunch Dinner

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Servings: 4 Filling: 1 cup chopped fresh or frozen cranberries 1/3 cup sugar 1/3 cup raisins 2 tablespoons honey or maple syrup 1 tablespoon finely grated orange peel 3 tablespoons freshly squeezed orange juice Triangles: 10 sheets fresh or frozen phyllo dough 1/3 cup melted butter 2 1/2 cups Jarlsberg Chunk Cheese, cut into 25 cubes 2 cups chopped walnuts Heat oven to 375 F. In saucepan, combine cranberries, sugar, raisins, honey, orange peel and orange juice;

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bring to boil. Reduce heat and simmer uncovered 5 minutes, stirring occasionally. Cool to room temperature. Carefully lay one phyllo sheet on cutting board and brush with melted butter. Place another sheet of phyllo on top and brush with melted butter. Cover remaining sheets with damp towel to prevent drying out. Position brushed pastry horizontally and cut into five strips. Place 1/2 teaspoon cranberry filling, one cube of cheese and 1/2 teaspoon chopped nuts in lower corner of each strip. Fold dough over filling to form triangle. Fold triangle up then over, forming another triangle. Continue folding to end of strip. Brush top with melted butter and sprinkle with 1/2 teaspoon chopped nuts. Repeat with remaining strips of dough and remaining sheets of phyllo. Bake 12-15 minutes, or until golden brown. Cool on wire rack before serving. Note: If using frozen phyllo dough, thaw in refrigerator overnight.

French-Style Marinated Cheese Servings: 1 jar 6 ounces Jarlsberg Original, Lite or Hickory Smoked Cheese 2 ounces black or green olives 1 small leek, bulb only (or small shallot) 1 tablespoon fresh oregano or tarragon (or equivalent dried) 1 teaspoon green or black peppercorns 2 sprigs fresh thyme (or equivalent dried) 1 clove garlic 2 tablespoons white wine vinegar 4 tablespoons extra-virgin olive oil 1 glass canning jar Cube cheese and thinly slice olives and leek. Finely chop oregano and peppercorns, and finely mince thyme and garlic. To make marinade: Whisk vinegar with oil, oregano, peppercorns, thyme and garlic. Layer cheese, olives and leeks inside jar. Cover with marinade and seal tightly. Place jar in refrigerator to marinate 1 day. For best results, use within 3 days.

Holiday Deviled Eggs

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Cranberry and Walnut Phyllo Triangles

Servings: 12 6 eggs 1/8 teaspoon salt 1/8 teaspoon pepper 1 teaspoon white vinegar 1 teaspoon mustard 1/4 cup mayonnaise 1 cup shredded Jarlsberg Cheese Topping options: Paprika Parsley Bacon Shredded Jarlsberg Cheese

Cooked crab meat Scallions Boil large pot of water. Carefully add eggs and boil on high 2 minutes then simmer 13 minutes. While eggs cook, chop parsley and scallions, if desired. Once eggs are cooked, transfer to bowl of ice water; cool 8-10 minutes. Peel eggs and cut in half lengthwise. Separate egg yolks into another bowl. Reserve egg white halves.

Combine egg yolks with salt, pepper, vinegar and mustard. Add shredded cheese and mayonnaise; mix until smooth. Spoon about 1 tablespoon of yolk mixture into each egg white half. Add toppings, as desired. For classic deviled eggs, sprinkle paprika and chopped parsley over eggs. For a savory alternative, cook four strips of bacon and chop. Top eggs with chopped bacon and shredded cheese. For a unique variation, try topping eggs with cooked crab meat and chopped scallions.

THE MINER

DECEMBER 20, 2017 |

FAMILY FEATURES

ith everything that goes into creating a full holiday menu for guests of different ages and palates, taking on that task can be a challenge for any host. However, simple recipes that please the masses can help make life easier for home chefs. From the main dish all the way to dessert, plus the drinks in-between, put these recipes to the test to help make your holiday gathering a breeze. Put your adult guests at ease with a cranberry-flavored cocktail, followed by a main course made sweet thanks to this turkey brine. As things come to a close, finish off any leftover appetites with a quick cookie recipe. To help make your holiday hosting easier, find more tips and recipes at Culinary.net.

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Ho-ho-ho Holiday Sale! Cranberry Cocktail Cravings If holiday cocktails are on your menu, give guests a twist on a classic with this Cranberry Kiev Mule made with Nemiroff Original Vodka. This premium vodka is bold with a smooth, full-bodied finish that hints of citrus and fruit. Combined with cranberry juice and ginger beer, it’s an ideal holiday cocktail. Find more holiday cocktail options at nemiroff.vodka.

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1 part Nemiroff Original Vodka 1 part cranberry juice cocktail 2 parts ginger beer 1 tablespoon lime juice ice orange wedges, for garnish (optional) fresh cranberries, for garnish (optional) rosemary sprigs, for garnish (optional) Pour vodka, cranberry juice cocktail, ginger beer and lime juice into copper mug filled with ice. Gently stir to combine. Garnish with orange wedges, fresh cranberries and rosemary sprigs, if desired.

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y Merr as stm 3 Locations to Serve You Chri A Sweeter Centerpiece A holiday meal is only complete with the centerpiece of the table: a tender turkey that side dishes and desserts can complement for guests of all palates. For a new twist on a holiday classic, add some sweetness to your main course with a Sweet Tea Turkey Brine, featuring Milo’s Famous Sweet Tea. It’s freshly brewed from real tea leaves using simple, quality ingredients free from preservatives, colors or added acids. The family- and certified women-owned business offers a multitude of beverages, all with the same dedication to quality

and excellence. Find more information and recipes at drinkmilos.com.

Milo’s Sweet Tea Turkey Brine Prep time: 20 minutes Cook time: 15-20 minutes per pound 1 gallon Milo’s Sweet Tea 1 cup kosher salt 3 large sweet onions, quartered 4 lemons, sliced 8 garlic cloves, peeled 5 sprigs rosemary 10 cups ice 1 turkey In large stock pot over medium heat, combine tea and kosher salt. Stir

frequently until salt is dissolved. Add onion, lemon, garlic and rosemary. Remove from heat and let cool to room temperature. When brine has cooled, pour into food-grade, 5-gallon plastic container. Stir in ice. Wash and dry turkey. Remove innards. Place turkey, cavity-side up, into brine, making sure cavity gets filled. Cover and place bucket in refrigerator overnight. Heat oven to 350 F. Remove turkey from brine, draining excess, and pat dry. Discard excess brine. Cook turkey 15-20 minutes per pound, or until internal temperature reaches 165 F on instant-read thermometer, reserving drippings for gravy.

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