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Show Volume II , Issue III Page 13 The OGDEN VALLEY NEWS December 1999 may set the poinsettias outdoors in full sun. Prune to prevent legginess, keep full chapter on the care of the soil moist. Before the first frost, bring poinsettia. It is advised, “After the indoors again. For a “picture perfect holiday season, the plant color may poinsettia,” it is suggested that you start to fade and the leaves may begin feed the plant with a high nitrogen to drop. Stop watering when the fertilizer every two weeks, mist the poinsettias drop their leaves. Move plant every other day, offer tiny sips of the plant to a semi-shaded window tepid water every other day, and place and water only once a month.” After it in a draft-free environment with expending themselves to produce constant 60 to 70 degree temperatures their full color, the plant needs to rest, and six hours of indirect, filtered in effect–to maintain a period of sunlight each day. To prepare your dormancy. “Perform cosmetic plant to flower in red for the holiday, surgery in late March or early April. cloak your plant in total darkness for Cut stems back to four inches, then 14 hours a day from late September to place in a warm, shady spot.” In early October. Flowering in December is directly related to the intensity, quantity, and amount of light the plant receives. Poinsettias are extremely light sensitive and will refuse to bud if even a tiny shaft of artificial light from a night-light or passing car casts a shadow on their leaves during this time. When new growth sprouts, water and feed once a week in preparation for the new red growth. To discover Christine Anderson, author of Poinsettias, Myth & Legend everything you may - History & Botanical Fact, signs copies of her book for want to know about customers at Rainbow Gardens. poinsettias, and more, read Christine Anderson summer, you may want to repot. & Terry Tischer’s book on the Combine 2 parts all-purpose loam, 2 poinsettia. You can find their parts sand and 1 part peat moss. Place fascinating book at Rainbow Garden in a sunny window and water or Planet Rainbow’s Utah Book sparingly. After the last frost, you Nooks. Recipes of the Month Wild Game Appetizers Hot Pheasant Chunks ¾ cup flour 1½ teaspoon seasoned salt ¼ teaspoon pepper 1 lb. boneless skinless pheasant breast, cut into 1-inch pieces ¼ cup vegetable oil ½ cup butter, melted 2 tablespoons red pepper sauce 8 servings In a large plastic food storage bag, combine flour, salt and pepper. Add pheasant pieces. Shake to coat. In skillet, heat oil over medium heat. Add pheasant pieces. Cool for 7 to 9 minutes, or until meat is golden brown, stirring frequently. In small mixing bowl, combine butter and red pepper sauce. Pour over pheasant pieces. Reduce heat to low. Cook for 25 to 30 minutes, or until meat is tender, stirring occasionally. Serve with additional red pepper sauce, if desired. Microwave Venison Chip Dip ½ lb. lean ground venison, crumbled 1 lb. pasteurized process cheese loaf with jalapeno peppers, cut into one inch cubes. 1 cup chopped tomato, divided 1 can (4oz.) chopped green chilies, drained ¼ cup sliced black olives ¼ teaspoon ground cumin ¼ teaspoon garlic powder ¼ cup sliced green onions 3 cups, 12 servings In a 2-quart casserole dish, microwave ground venison on high for 2 to 4 minutes, or until meat is no longer pink, stirring once to break apart. Drain. Add cheese, ¾ cup tomato and the remaining ingredients, except green onions. Mix well. London FogFossilll EEg i n DaniMaxBigRock Gift Certificates Available t h E Mo r E yo u Bu y t h E Mo r E yo u Sa v E Do yo u r Ch r i St Ma S Sh o p p i n g n o w 10% OFF First $100 20% OFF $100 - $200 25% OFF $200 - $250 30% OFF $250 & Over Expiration Date 12/22/99 London FogBig RockFossilll EEg i n DaniMax TrueGritDaniMaxBigRockEt h yl Karen Kane Poinsettias cont. from page 1 Microwave on high 4 to 6 minutes, or until mixture is hot and cheese is melted, stirring once. Garnish dip with remaining ¼ cup chopped tomato and the sliced green onions. Serve with tortilla chips or use a potato topper, if desired. Honey-Pecan Rolls 2 teaspoons flour ½ teaspoon salt ½ cup cream or evaporated milk 4 teaspoons butter, melted 1 cup honey 1 teaspoon vanilla extract Chopped pecans Miniature marshmallows Combine flour, salt and cream thoroughly in a saucepan. Mix in butter and honey. Place over high heat and cook, stirring constantly, to 258 degrees on the candy thermometer or to the firmball stage. Remove from heat immediately and stir in vanilla. Place layer of pecans in a buttered 8 x 10 inch pan. Cover the pecans with a ¼ inch of hot caramel. Cover caramel with a thick layer of marshmallows. Cover with the remaining caramel. Cool. Cut into strips and shape into rolls. Wrap rolls in waxed paper or foil. Chill for several hours. Yield: 24 rolls. Honeyed Carrots 3 cups sliced carrots or 16 oz package 1/4 cup honey 2 tablespoons butter or margarine 2 tablespoons chopped fresh parsley or dried parsley flakes 1 1/2 teaspoons prepared mustard Heat 2 inches of salted water in medium saucepan to a boil over high heat. Add carrots and return to boil. Reduce heat to medium-high. Cover and cook 8 to 12 minutes until carrots are crisp-tender. Drain carrots; return to saucepan. Stir in honey, butter, parsley and mustard. Cook and stir over low heat until carrots are glazed. Starting in January A.M. Preschool / Daycare for Afternoon Kindergarten Students ♦ We’ll StudyPhonics, Letters & Numbers ♦ Do Seasonal Art Projects ♦ Breakfast & Lunch Available ♦ Bus at 12:00 ♦ Limited Spaces Call Karen at 745-1828 LEIH arlowEt h yl Karen KaneTrueGritBigRock Merry Christmas |