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Show THE OGDEN VALLEY NEWS Page 22 Volume 11, Issue VIII 15 April 2000 Fondue is Back! Easter Traditions Easter ushers in spring and the coming alive of nature. Religious observance, picnics, col- ored eggs and decorations, and foods are all Easter traditions. Challenge yourself to start or rekindle an Easter tradition, and craft, or participate in an Easter Game with your family this year. Hear are some ideas: Children make a huge Easter basket and hide it in the front room for their parents! Take the family on a hike and have a picnic the day before Easter. We build a fire and roast hotdogs and search for any signs of spring. Hide plastic Easter eggs all around the house. Each color of egg has a different cash redemp- look for them. Teenagers them a giant egg with candy and some Place paper in the eggs tell what they have “won,” candy bar or a sticker. Let the children money turn that like a in the eggs for the prizes—1 egg, 1 prize. Nighttime Egg Hunt—have adults hunt in the dark with flashlights for eggs hidden by the children. Reverse Egg Hunt—have the children color eggs and hide them around the house. When they are done, the parents can (a favorite thing). teenager’s Clay Eggs No-Bake Craft Clay 1 cup cornstarch 1 Y4 cups cold water 2 cups baking soda Food coloring or paint Add all 1ingredients and stir over 1n medium heat for about 4 minutes. Mixture should be consistency of moist mashed potatoes. Add food coloring or paint if desired. Remove from heat, turn on a plate and cover with a damp cloth. Let cool and then knead like dough. Shape clay into egg shapes; let dry and paint if desired. Note: This information was provided courtesy of the Weber County Extension March 2000 Newsletter, and reprinted by permission. Senior Meals Roast Pork with Gravy, Whipped Potatoes, Carrot Medley, Blushing Pear Salad, Spice Cake with Icing and Sweet Potato Roll. Chicken Chow Mein, Fried Noodles, Steamed Peas, Harlequin Cottage Cheese, Chocolate Pudding and Poppy Seed Roll. VERN IVERSON, D.D.S. All Phases of Genaral Centrally Located in Eden *Bleaching Maintain Day and Lestn o~ P I 2627 Morlh Highway Eden FOR AFPOINTMENTS, F45- 3852 'T_--:i-r_,-_':_- : |I I'.l;:tl'_:- ;‘J 1 L | --':_.E, 3 _I-lI i-n\ | 1| ‘] TN AEEgnr Evening 1nto different, tasty Hours 162 CALL: wonderful retire- pestos, dessert with in a strawberries, and more. something relaxed atmos- phere right in your home. Lean how fun and easy fondue 1is. Note: This article was printed courtesy of Rainbow Gardens. Rainbow Gardens carries cast iron, mirror finished and white ceramic 10-piece fondue sets and Chocolate Fondue pots. from Recipes of the Month FONDUE SAUCES: Ingredients for a classic beef fondue: Beef tenderloin 1s the best choice, but be sure to trim fat and membrane. Use 2 pounds, cutinto % inch cubes Vegetable shortening or vegetable o1l for deep frying 1t well of all Preparation: Melt enough vegetable shortening in a metal fondue pot to come half way up the side. Heat on the kitchen stove over high heat until a deep-frying thermometer reads 375 degrees Fahrenheit. Transfer the pot to a fondue burner with a high flame, or an electric burner at 375 degrees. Allow guests to cook their meat to their own taste. Serve with dif- SAUCES: Y2 cup Mayonnaise, 1/3 cup finely chopped celery with leaves, Y2 Tbl prepared horseradish, I Tbl minced shallot, 1 Tbl spicy brown mustard, 1 Tbl catsup and 1 small garlic clove, crushed through a press. .—-, | We to Mix _Tr{-'—ll -:?"Qixlr ™ Seraing Ogeden Yalley since 1955 went ment, and 1s now making a styl1sh comeback. But the world has changed since fondue’s first appearance, and today new ingredients and flavors have exploded across the world map. From roasted garlic Remoulade Sauce: *Nitrous Oxide, Stereo & Video *We gladly process your insurance claims *Member A.D.A. sixties, due bananas, pineapple Treat yourself to Aioli: Mix 1 cup Mayonnaise with 1 garlic clove, crushed through a press. Dentistry *Cosmetic Dentistry Available the with a variety of tasty sauces. Then top off the evening with a mouth-watering chocolate fon- Sour cream and horseradish sauce: % cup sour cream 2 Tbl prepared horseradish 1 whole scallion, white & green parts, finely chopped |1 teas fresh lemon juice L4 teas salt 1/8 teas freshly ground pepper Combine all ingredients in a small bowl. Cover and let stand at room temperature for 1 hour for the flavors to blend. Makes about 1 cup. April 20: Peppy Meatloaf, Augratin Potatoes, Broccoli with Mushrooms, Carrot and Coconut Salad, Cinnamon Applesauce and Blueberry Muffin. April 27: sic, three cheeses:; or fondue flavorful chicken, beef and seafood to cook food at the table with all your family and friends. A new generation i1s discovering the pleasure of this appetizing Swiss i1nvention. Like a movie star of a certain age, fondue made a big splash in America ferent sauces. Meals provided at the Ogden Branch Library. April 13: balsamic vinegar to goat cheese, from expresso to Champagne, many are the mouthwatering ingredients that can be tossed into the fondue pot with delectable results. Dip an array of fresh breads, fruits and vegetables into a clas- between two lovers, or a fun way In saucepan Place coins in the eggs. Hunt—on 1t fun, make sure the rest of the hidden clues are a challenge to find. Atthe end of the hunt, give tion value. Egg Hunt Variations: Egg Easter morning, place a clue on the table to start the teenagers on the hunt. For example, the first clue could be a poem letting them know that the next clue 1s in the mailbox. In order to make Fondue 1s back, bigger and better than ever, popping up in kitchens everywhere. The delightful fondue craze of the past 1s now a delicious pastime of the present: easy to make and so versatile—it can be a romantic meal to be intimately shared r Guacamole Mayonnaise: Mix I ripe pitted, peeled and mashed avocado, Y2 cup Mayonnaise, 12 cup sour cream, 1 minced scallion (white and green parts), 1 ripe seeded and minced plum tomato, 1 Tbl minced fresh cilantro, 1 teas seeded and minced jalapeno, 1 garlic clove crushed through a press, Y2 teas salt. Roquefort Mayonnaise: Y2 cup Mayonnaise, Y2 cup sour cream, 3 oz. crumbled Roquefort other blue cheese, %2 teaspoon teas freshly ground pepper. Presto Mayonnaise: or Mix 1 cup Mayonnaise, ¥ cup minced fresh basil, 2 Tbl freshly grated Parmesan, 1 teas fresh lemon juice, 1 garlic clove crushed through a press, 1/8 teas salt, 1/8 teas freshly ground pepper. |