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Clinch Valley Times
St. Paul , Virginia
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December 3, 2009     Clinch Valley Times
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December 3, 2009
 

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Orange Mincemeat Crepes with orange Sauce Elegant dessert for guests during holidays ORANGE MINCEMEAT* CREPES WITH CREAM SAUCE (This recipe can be served flambe style for a dramatic finish to any holiday meal!) Orange Dessert Crepes 1 tablespoon cornstarch consistency. Yield: 1 1/2 cups 3 eggs 1 cup skim milk 3 tablespoons butter, melted 3/4 cup all-purpose flour 2 tablespoons sugar 2 teaspoons grated orange rind 1/2 teaspoon salt Combine all ingredients in blender container. Blend about one minute. Scrape down sides , of blender container with rubber spatula; continue blending until smooth, about 30 seconds. Heat a non-stick 10-inch skillet or omelet pan to a medium-high heat, just enough to sizzle a drop of water. For each crepe, pour 1/4 cup of batter in pan, rotating pan as batter is poured. Cook until lightly browned on bottom. Remove from pan or if : desired, turn and brown other !! side. Crepes to be filled need only to be browned on one side. Place filling on the side of the 7, crepe that is not browned. Yield: 10 to 12 ten-inch crepes - - -two crepes per serving. Filling ; 27 ounce jar prepared mince- :, meat pie filling made with apples and raisins* Spoon about 1/4 cup : mincemeat down the center of each crepe. Roll crepe or fold i( two opposite sides of crepe over filling. Arrange two crepes on each serving plate. Spoon some : of the Orange Cream Sauce over S each serving. *~ Orange Cream Sauce Z 2 egg yolks ,~ 1/2 cup sugar Dut Wa, Bal'lls | ECONOMICAL 1/2 cup skim milk 1/2 cup orange juice Beat egg yolks with sugar and cornstarch in a large glass bowl. Gradually stir in milk and orange juice to blend. Cover and microwave on high for two minutes. Remove and stir sauce. Cover and microwave on high again for 30 seconds at a time, stirring after each cooking, until thickened to desired St. Paul Elementary School has announced the names of students who have earned place- ment on the honor rolls for the second grading period of the school year. ALL A's Third Grade--Dakota Heb bert, Logan Homer, Hannah Ingle, Joshua Levy and Jasmyne Turner. Fourth Grade--Ben Broyles, Emily Lee, Hayden Linkous, Will Lunsford and Jayme Sal- yers. FIRST HONOR ROLL Third Grade--Meredith Ha- milton, Zachary Helbert, Megan Long and Jordan Rasnick. Fourth Grade--Dylan Wins- Finance Your Garage! 90 Days No Monthly Payments & No Interest tf Paid Within 90 Days! Per two crepes, filling and sauce: 534 calories, 9 gm protein, 13 gm fat; 101 gm carbs; less than 1 gm fiber. *The mincemeat filling may be replaced with another filling of your choice, such as pudding or diced fresh fruit. (If a filling other than mincemeat is used, nutritional values will be different from those listed above.) St. Paul Elementary School's honor roll for second period Seventh Grade--Steven Hall SECOND HONOR ROLL Third Grade--Eric Dupuie, Lyrm Duty, Jacob Heranney, Jenna Hess, Ethan Plumley, Selena Powers, Jillian Ramsey and Belle Roten. Fourth Grade--Aspen Hess, Makia Phillips, Mackenzie Slemp and Hunter Wright. Fifth Grade--Tyler Elam, Noah Fields, Cody Meade, Madison Ray, Gillian Shepard, Emily Slemp, Cade Steele and Clay Turner. Sixth Grade--Chandler Brick- ey, Maleah Castle, Merina Gib- son, Brayden Trail, McKinley Isaacs and Casey Hall. Seventh Grade--Savannah low. Crewe~ Dillon Hartley, Autumn ,:.C ~Fil~: Grad~~ Cook Ingle and Ai6~'Stallard. Sixth Grad~--Faith Jackson i and Leslie Murphy. I I Ideas 1-877-434-3133 www.cbst ructuresinc.com 4th annual Festive Forest & Open House December 4, 5:00-8:30 pm Oxbow Center refreshments, doorprizes and Christmas tree judging Come, vote for your favorite tree for "Most Origina', and "People's Choice" December 1-4. (Certificates will be given to the winners of these categor~s) and come join in all the fun at The Oxbow Center's Festive Forest and Open House! (NAPS)--To help provide clar- ity on the many common misun- derstandings about menopausal hormone therapy, The Female Patient, a leading medical jour- nal, Red Hot Mamas, a menopause education organiza- tion, and Elizabeth Lee Vliet, M.D., women's health physician, hormone therapy expert, author and radio show host, created a new multimedia program called The Buzz on Bioidenticals. Learn more at www.thebuzzonbios.com. Controlling your weight may seem simple: Eat less and exer- eise more. But it's harder than it sounds. Visit newsin health. nih.gov/2009/October/feature 1. htm to learn how to recognize and overcome the things that can trip up your efforts at weight control. *** Fight the flu by following the Centers for Disease Control and Prevention's three-step approach: vaccination, preventive actions and anti-viral drugs. For more information, visit www.flu.gov or call 1 (800) CDC-INFO (800-232- 4636). DEA~LY NEUROMISCULAR DISFASES Muscular D,sfrophy Association 1-800-572-1 I ~7 www.md0usa.org CLINCH VALLEY TIMES, St. Paul, VA, Thursday, December 3, 2009 Page 5 Fall 2009 fire season ends Recipes by Virginia's fall wildland fire season ended November 30 on a relatively quiet note--much like the entire 45-day period. Offi- cials with the Virginia Depart- ment of Forestry responded to 25 fires that burned 638 acres. "The wet weather this fall really made the difference," said John Miller, VDOF's director of resource protection. "By the time conditions dried out to the point where we had fire activity, rain would arrive. This pattern followed virtuaUy all portions of Virginia, and helped reduce the threat of wildland fire." During the fall fire season (October 15-November 30) last year, the Commonwealth ex- perienced 67 fires that burned 304 acres. "While we are pleased that there were far fewer fires this fall than last fall, we are already looking ahead to make sure that we are ready for whatever comes our way next March and April," Miller said. "All the leaves, twigs and branches that came down during the last few weeks will dry out over the winter and become fuel for wildland fires in the spring." Miller reminds everyone that just because the "official" fall fire season has ended, it mean that wildland fires can't still occur--they can. So continue to take great care any time you use fire in or near Virginia's wood- lands. And pay special attention to the ashes from your fireplace and/or woodstove as they an retain enough heat to ignite a fire for several days. Put ashes in a metal can, slowly stir in water, and keep them in the metal can for at least three days before dumping them out. For more information on what you can do to prevent a wildland fh-e, log onto www. dof.virginia.gov or www.fire wisevirginia.org. A VDOT Tip for Driving in Snowy Weather Don't abandon your ve-il hicle unless it's absolute- ly necessary. However, if you must, leave it as far off the roadway as pos- sible. Abandoned cars can greatly h~tmper' snow-removal opera- tions. CHOCOLATE DESSERT 1 pkg. devil's food cake mix cup butter, melted 1/3 cup evaporated milk 1 jar (7 oz.) marshmallow cr~me 3/4 cup peanut butter Combine cake mix, butter and milk; mix well. Spread half the mixture into a greased baking pan. Combine marsh- mallow cr~me and peanut butter; carefully spread over cake m~xmre to within one inch of edge. Drop remaining cake mixture by teaspoonfuls over marshmallow mixture. Bake 350 degrees for 20-22 minutes. FANCY FUSS-FREE TORTE 1 loaf frozen pound cake, thawed I can cherry pie filling or flavor of your choice 1 Cool Whip cup chopped pecans Split cake into three layers. Place bottom layer on a serving plate; top with half of the pie filling. Repeat layers. Top with third cake layer. Frost top and sides with Cool Whip. Sprinkle with pecans. Store in refriger- ator. CRANBERRY CRUMBLE 1 cups quick-cooking oats 1 cup packed brown sugar cup all-purpose flour 1/3 cup cold water 1 can whole-berry cranberry sauce Combine oats, sugar and flour. Cut in butter until crum- bly. Press half into a greased square baking dish. Spread the cranberry sauce evenly over crust. Sprinkle with remaining oat mixture. Bake 350 degrees for 35-40 minutes. Serve with whipped cream or ice cream. SIMPLE SAUCY POTATOES 4 cans (15 oz. each) sliced white potatoes, drain 2 cans condensed cream of celery soup 2 cups sour cream l0 bacon strips, cooked and crumbled 6 green onions, th!nly sliced Place potatoes m a slow cooker. Combine the remaining ingredients; pour over potatoes and mix well. Cover and cook 4 to 5 hours. CVTimes Deadlines: Editorial copy birthdays, anniversaries, press releases, calendar items, weddings, etc.) 4 p.m. Monday Advertising (classified and display) 12 noqn Tuesday ~.~, Dependable performance Modem tread design Durable construction I Tri-Couaty Tire Service 16618 East RV~rside Dr. St. Paul, VA Mon.-Fri. 8~n-5pm Sat. 8am-lpm 276-762-r501 276-762.,9591 f Give the / CLINCH VALLEY TIMES the gift that lasts all year long! SYECIAL GIFT RATE For ~w Gift SubscriPtions or Renewals of Gift Subsc~s / : 2550 In Wise and Russell Counties (Regular rate- $28.50) $27.00 Other 24-zips (Regular rate- $30.00) $29.50 All other (Regular rate- $32.50) We'll send a card to announce your gift... and--as a special bonus to both current & new subscribers: You may subscribe or renew for yourself at the same rate when you order at least one new or renewed gift subscription. Clinch Valley Times P.O. Box 817 St. Paul, VA 24283 OFFER EXPIRES DEC. 31