The 2015
Restaurant guide
November 4, 2015
MyConnection
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Published every Wednesday and delivered free by The Newnan Times-Herald
times-herald.com/special-sections FAMILY FEATURES
Sweet and savory
Quick andEasy Make-and-Take Dishes
Between football and the holidays, there are plenty of reasons to gather friends and family around to celebrate this time of year. No matter the occasion, one fact remains true - more time with family and friends and less time in the kitchen is important. Don’t let your busy schedule or a complicated recipe keep you from bringing a delicious dish to your next event. Be everyone’s favorite guest with these perfect party recipes that are quick and easy to make and transport easily. One secret to rich flavor is Musselman’s Apple Butter, a classic Pennsylvania Dutch spread made with apples and cinna-
Cinnamon Oatmeal Bars Cook time: 40 minutes Servings: 16
mon that can add a special touch to your favorite sweet or savory recipes. To keep the focus on the fun, here are some tips to help make transporting treats easier: • To keep casserole lids in place, on a cool dish, crisscross rubber bands over the lid handle. • To keep food warm and minimize mess, place the dish in a cardboard box and wrap towels around it. • To reduce day of stress, do prep work the night before or choose recipes, such as Cinnamon Oatmeal Bars, that can be made in advance. Find more recipes to make, take and share for any occasion or download a free e-Recipe Book at musselmans.com.
1 cup flour 1 cup old-fashioned oatmeal 3/4 cup light brown sugar 1/4 teaspoon salt 8 tablespoons butter, melted 1 cup Musselman’s Apple Butter
Heat oven to 350 F. Coat 8-by-8-inch baking pan with vegetable cooking spray. Line with heavy-duty foil, leaving overhang on two sides to facilitate removal of bars from pan. Coat foil with cooking spray. In medium bowl mix flour, oatmeal, sugar and salt. With fork, stir in butter until well mixed and clumps form, then spread half the oatmeal mixture over foiled pan bottom, pressing to form a thin crust. Spread apple butter over crust, then sprinkle remaining oatmeal mixture on top. Bake until crisp and golden brown, 30-40 minutes. Cool to room temperature. Use foil “handles” to remove bars from pan. Cut into squares and serve.
Party Meatballs Cook time: 22 minutes Servings: 40-55 meatballs 1 tablespoon butter 1/2 cup red onion, grated 1 pound pork sausage 1 pound ground beef 2 cups panko bread crumbs 1 cup Musselman’s Apple Butter 1/4 cup sour cream 2 eggs 2 teaspoons salt 1 teaspoon black pepper 1 teaspoon allspice 1/2 cup beef broth 2 tablespoons honey 1-2 dashes of cayenne pepper Heat oven to 400 F and line largerimmed baking sheet with foil. In skillet over medium heat, melt butter. Add grated onions and saute for 3-4 minutes, until soft. In large bowl, mix sausage, ground beef, bread crumbs, 1/2 cup apple butter, sour cream, eggs, salt, pepper and allspice. Add onion, once it cools. Use hands to mix well until evenly combined. Measure one-ounce portions. Roll tight balls and place them on baking sheet, close together, but not touching. Bake for 15 minutes. Meanwhile, mix remaining apple butter with beef broth, honey and 1-2 dashes of cayenne pepper. Whisk well. Remove meatballs from oven. Pour sauce over top, making sure to cover each meatball, and place back in oven for 5-7 minutes. Once cooked through, shake baking sheet a little to loosen meatballs and serve warm.
Up and Coming:
Veteran and former POW shares experience with students
Sierra Hull to perform in Newnan on Nov. 7 PHOTO BY CELIA SHORTT
Retired United States Air Force Brig. Gen. and former prisoner of war (POW) James E. Sehorn talks about his experiences as a POW to Newnan High School students and members of the public. Sehorn was a POW for 63 months during the Vietnam War.
By CELIA SHORTT celia@newnan.com
Retired United States Air Force Brig. Gen. James E. Sehorn spoke to Newnan High School (NHS) students about his experiences during the 63 months he spent as a prisoner of war during the Vietnam War. Sehorn was shot down over North Vietnam on Dec. 14, 1967, and remained at the “Hanoi Hilton” until March 14, 1973. The Hanoi Hilton was the name American prisoners of war gave the Hoa Lo Prison in North Vietnam.
“It was at that time, shortly after capture, that I realized this war of mine had changed from a position of firepower to one of willpower,” he said. After being shot down and captured, Sehorn was stripped to his boxers and made to walk to the Hanoi Hilton. He illustrated the brutality of his captors. There was a girl whose throat had been cut by shrapnel during some of the bombing. One of the guards put his foot in the
SEHORN, page 4
By MAGGIE BOWERS maggie@newnan.com
Singer-songwriter Sierra Hull will perform her unique bluegrass blend on the mandolin at The Centre for Performing and Visual Arts in Newnan on the first weekend of November. A Tennessee native, the performer has been showing off her instrumental talent since the third grade and released her first album, “Angel Mountain,” at the age of 10. Now, at age 24, Hull boasts eight nominations by the Bluegrass Music Association and is known for her abilities as a mandolin-
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ist, a guitarist and a singer. The artist continued to tour across the U.S. even while attending Berklee College of Music. On Nov. 7 at 7 p.m., Hull will bring her mandolin and perform with double bassist Ethan Jodziewicz and multi-instrumentalist Justin Moses. Tickets are $12 for adults and $10 for students and seniors, and can be purchased now by visiting the Centre online at www. thecentreonline.net. Tickets can also be purchased by phone at 770-254-2787. For more information on this and other Centre events call or email thecentre@cowetaschools.net.