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INSIDE: Crossword Puzzle, Sudoku, Word Search . . . . . . . . P. 2 Try these delicious Bonanza recipes . . . . . . . . . . . . . . . P. 3 Vitamin D is vital for bone health . . . . . . . . . . . . . . . . . . P. 4 Bonanza Classifieds . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . P. 6 The first Thanksgiving meal . . . . . . . . . . . . . . . . . . . . . . . . . P. 7



Carlyss, DeQuincy, Moss Bluff, Sulphur, Westlake, Ragley, Vinton Vol. 4 • No. 11



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6 Miles South of DeRidder 274 NIGHTENGALE LANE • HWY. 171 S., DeRIDDER, LA Locally Owned & Operated VERLE & WANDA SCHMIDT



Strange, but true


By Samantha Weaver It was American author, producer, screenwriter and director Michael Crichton who made the following sage observation: "Whenever you hear the consensus of scientists agrees on something or other, reach for your wallet, because you're being had." Statistics show that more babies are born in September than in any other month of the year. Talk about bad luck: In May of 2009, two thieves broke into a jewelry store in Milwaukee, bagged up their loot and tried to make their getaway. On the way out of the looted store, they were confronted by two more thieves, who took the ill-gotten gains. No one ended up profiting from the crime, however; all four were arrested. According to an estimate by the United Nations, there are more than 3 million shipwrecks on the ocean floor. You may have heard of the turducken a chicken stuffed into a duck stuffed into a turkey - but you probably didn't know that a chef in the United Kingdom took the idea of nested fowl several steps further. Hugh Fearnley-Whittingstall stuffed a woodcock inside a pigeon, inside a partridge, inside a pheasant, inside a chicken, inside a guineafowl, inside a mallard, inside a duck, inside a goose, inside a turkey. No word on how the 10-layer dish was carved for serving. The next time you're in South Dakota, you might want to make a side trip to the town of Rosalyn. Visitors there can take a look through the International Vinegar Museum. The average coffee tree yields only enough beans every year to make one pound of coffee. If you're not the sort of person who makes the bed every day, here's some good news for you: Researchers in the United Kingdom have found that unmade beds are less likely to harbor dust mites, a common cause of asthma and allergic symptoms.

Trivia Test

Sudoku puzzles are formatted as a 9x9 grid, broken down into nine 3x3 boxes. To solve a sudoku, the numbers 1 through 9 must fill each row, column and box. Each number can appear only once in each row, column and box. You can figure out the order in which the numbers will appear by using the numeric clues already provided in the boxes. The more numbers you name, the easier it gets to solve the puzzle!

By Fifi Rodriguez 1. In what Disney movie was Earth referred to as "Section 17, Area 51"? 2. What does the musical direction "subito" mean? 3. What does B.P.O.E. stand for? 4. What term describes a plant's involuntary tendency to grow toward light? 5. What popular 1970s TV show featured a news writer named Murray Slaughter?

6. What is the code word for the letter "V" in international radio alphabet? 7. Who was The Green Hornet's sidekick? 8. Which of the United States has the nickname "Old Dominion State"? 9. Who was the founder of the Methodist Church? 10. What is a more common name for the nares? (c) 2010 King Features Synd., Inc.

Crossword Puzzle Across 1. Book part 5. Wooden pegs 9. “Major” animal 13. Poets do it 16. Hacienda hand, maybe 17. Corridor 18. Twisted into thread 19. Observant one 20. Experienced 22. ___ Today 23. Arctic sight 25. Shrink in fear 27. Pakistani river 30. “___, humbug!” 32. Voting “nay” 33. Dirty 34. “Chicago” lyricist 35. Write quickly 38. Grassland 39. Ancient Asian empire 41. “Uh-uh” 42. Lively intelligence 44. Chucklehead 45. “God’s Little ___” 46. “___ Town Too” (1981 hit) 47. Babysitter’s handful 48. Oozes 49. Large cave

Word Search

(c) 2010 King Features Synd., Inc.

51. The America’s Cup trophy, e.g. 53. Biddy 54. Punjabi believer 56. Neural transmitters 59. Sunburn relief 61. Quick cleaning 64. Ballyhoo 65. Oversees text content 66. “Eh” 67. Nervous twitches 68. Intimidates Down 1. Drink from a dish 2. Brio 3. “Not to mention ...” 4. All in a hand 5. The “N” of U.N.C.F. 6. Bauxite, e.g. 7. Rubberneck 8. Stop flow of 9. Bull markets 10. Extreme dislike 11. Lush 12. “___ and the King of Siam” 14. Asian weight units 15. Appraiser 21. Polytheistic Neo-Pagan religion

24. Declines 26. “___ any drop to drink”: Coleridge 27. “Cast Away” setting 28. Denials 29. Gossamer 31. Deep cavity 34. “C’___ la vie!” 35. Bit of a draft 36. “Star Trek” speed 37. Cleaning cabinet supplies 39. Buenos ___ 40. “___ of the Lock” 43. Gun, as an engine 45. Like some exercises 47. Vessel for storing drinks 48. Determined organism’s sex 49. Quartet member 50. Type of computer 52. Engages in 53. Chance occurrences 55. Arizona Indian 57. Alliance acronym 58. House 60. “I” problem 62. Big Apple inits. 63. “48___”

Bible Trivia By Wilson Casey 1. Is the book of James in the Old or New Testament or neither? 2. From Joshua 10, the sun stood still while Joshua's army destroyed what people? Amorites, Midianites, Egyptians, Philistines 3. How old was Abram when God changed his name to Abraham? 12, 17, 40, 99 4. From Genesis 9, who saw a rainbow in the sky? Adam, Moses, Noah, Abraham 5. Who was David's oldest brother? Jonah, Eliab, Joel, Agrippa 6. From 1 Samuel 2, how many children did Hannah have? 5, 10, 15, 20 (c) 2010 King Features Synd., Inc.

See P. 8 for all answers

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The Southwest LA Bonanza is published by Timeless Designs Inc., located at 1214 Mohawk St. in DeRidder, LA 70634. Locally owned and operated by Wytonya E. Willison. The publisher reserves the right to edit or reject any advertisement considered to be inappropriate for the purpose of this publication. Neither the publisher nor the advertiser will be responsible for unintended information, typographical errors, etc. appearing in this publication. Any opinions expressed by writers or advertisers are their own and not necessarily endorsed by Southwest LA Bonanza and/or Timeless Designs, Inc. Entire contents copyright © 2010. Publishing rights are reserved for the publisher.


Nov. 2010

Pick pecans to improve your health By Angela Shelf Medearis If you think eating a heart-healthy diet means you have to restrict yourself to bland, flavorless foods, think again. Delicious, satisfying foods like pecans may be just what the doctor (and your taste buds) ordered. A research study conducted at Loma Linda University has confirmed what many pecan lovers have known all along. Pecans not only taste good, they are good for you -- especially when it comes to lowering cholesterol levels. An occasional handful of warm, toasted pecans is not only delicious and satisfying, but researchers are finding that they may be as beneficial to your health as cooking with olive oil. Studies have determined that the oils in pecans are similar to olive oil, widely consumed in the Mediterranean area where the population for centuries has enjoyed longevity and one of the lowest rates of heart disease in the world. Pecans also are an excellent source of oleic acid, a fatty acid found in abundance in olive oil. Pecans, like other nuts, are high in fat, but an estimated 90 percent of the fat is monounsaturated fat. Monounsaturated fats have a protective effect on the blood, lowering total blood cholesterol and preserving the HDLs that help combat heart disease. And in addition, pecans are believed to be helpful in fighting some cancers. As Americans look for simple ways to improve their health, this new research offers hope: Eating handful of pecans a day may lower cholesterol quite dramatically. The fiber in pecans and other nuts is mostly insoluble, which has been linked to reduced cholesterol levels and shown to be helpful in warding off colon cancer. Pecans contain high levels of zinc, believed to be beneficial to the body's immune rejuvenation system; magnesium, beneficial in fighting heart disease; and selenium, an antioxidant nutrient connected to a reduction in the incidence of stomach cancer. Pecans also contain vitamin E, an antioxidant that may help guard against heart disease, some cancers, Parkinson's disease and cataracts. When selecting pecans, choose plump nuts that are uniform in size and golden brown in color. In-shell pecans

Pierogies with Cabbage and Apple 2 tablespoons olive oil 1 medium onion, sliced 1 bag (10-ounce) shredded red cabbage 1 cup apple cider or apple juice Salt and pepper 1 Granny Smith apple, cored and cut into 1/2inch chunks 1 box (16-ounce) frozen potato and onion pierogies 1. In 10-inch skillet, heat 1 tablespoon oil on medium until hot. Add onion and cook 5 minutes or until golden and softened, stirring frequently. Increase heat to mediumhigh; add cabbage, cider, 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper; cover and cook 5 minutes or until cabbage begins to wilt. Stir in apple; cover and cook 5 minutes or until cabbage is very tender. 2. Meanwhile, in covered 12-inch nonstick skillet, heat remaining 1 tablespoon oil with 1/2 cup water to simmering on medium. Add frozen pierogies; cover and cook 5 minutes. Uncover and cook 10 to 12 minutes longer or until pierogies are heated through and pale golden on both sides. Serve pierogies on cabbage mixture, sprinkled with freshly ground black pepper. Yields 4 main-dish servings

New England Clam Chowder 1 cup water 18 large (about 4 pounds) littleneck clams,

Nov. 2010

should be light brown in color and smooth, with no evidence of holes or other damage. Fresh, in-shell pecans will appear dusty, and they will have distinctive black markings on the shell. The high oil content in pecans will cause rancidity if not properly stored. Shelled or unshelled, pecans should be refrigerated at 32 F to 35 F and can be stored for up to nine months. Pecans, either shelled or unshelled, can be frozen at 0 F for up to two years. Pecans can be thawed and refrozen repeatedly without loss of flavor or texture. Pecans are especially flavorful as a part of entrees like this Pecan and Chicken Pasta. Enjoy the delicious taste of pecans and the added health benefits! (Information courtesy of North Carolina Pecan Growers Association,

Pecan and Chicken Pasta You can use leftover cooked chicken in this dish. Just add in the shredded chicken when you add in the broth. You also can use fresh or frozen green vegetables like spinach, broccoli or peas instead of the asparagus in this dish. 1 (16-ounce) package penne pasta 2 tablespoons olive oil 3 tablespoons butter 1 teaspoon minced garlic scrubbed 3 slices bacon, chopped 1 medium onion, chopped 1 tablespoon all-purpose flour 1/4 teaspoon ground black pepper 1 pound (3 medium) all-purpose potatoes, peeled and chopped 2 cups half-and-half 1 cup milk 3/4 teaspoons salt or to taste 1. In a 5- to 6-quart saucepot, heat water to boiling over high heat. Add clams; heat to boiling. Reduce heat slightly; cover and simmer until clams open, 5 to 10 minutes. Transfer clams to a bowl as they open. Discard any clams that have not opened. 2. When cool enough to handle, remove clams from their shells and coarsely chop. Discard shells. Strain clam broth through sieve lined with paper towels into measuring cup; if necessary add enough water to equal 2 cups. 3. In same clean saucepot, cook bacon over medium heat until lightly browned. With slotted spoon, remove bacon to paper towels. Add onion to drippings in pot; cook, stirring occasionally, until tender, about 5 minutes. Stir in flour and pepper until blended; cook 1 minute. Gradually stir in clam broth until smooth. Add potatoes; heat to boiling. Reduce heat; cover and simmer until potatoes are tender, about 15 minutes. 4. Stir in half-and-half, milk and chopped clams; heat

Southwest LA BONANZA ... Just Good Reading

1 cup pecans, chopped 2 bunches asparagus, trimmed and cut into 1inch pieces 1 red bell pepper, chopped 1 tablespoon poultry seasoning 1 teaspoon salt 1/2 teaspoon pepper 1/8 cayenne pepper 1 pound chicken-breast strips 1 cup low-sodium chicken broth 1 cup grated Parmesan cheese 1. Bring large pot of lightly salted water to a boil. Add penne pasta and cook until firm but tender, 8 to 10 minutes. Reserve 1/2 cup of pasta water and drain the rest. 2. Heat olive oil and 1 tablespoon butter in a Dutch oven or large pot over medium heat. Stir in garlic, 1/2 cup pecans, asparagus, red pepper, poultry seasoning, salt, pepper and cayenne pepper. Cook and stir 2 minutes to flavor the oil and soften the garlic. Add chicken breast strips and cook 5 minutes, until chicken is lightly browned. 3. Pour in chicken broth, and bring to a boil over medium-high heat. Simmer until chicken is fully cooked and vegetables have softened. Add remaining 2 tablespoons of butter. Stir in the cooked pasta and 1/2 cup of Parmesan cheese until the cheese melts. Sprinkle with remaining 1/2 cup of cheese and pecans. Add reserved pasta water, if needed, to thin sauce. Serve immediately. Serves 6. Angela Shelf Medearis is the executive producer and host of "The Kitchen Diva!" cooking show on She is an award-winning children's author, culinary historian and the author of seven cookbooks, including "The New AfricanAmerican Kitchen" and her new cookbook, "The Kitchen Diva Cooks!" Visit her website at (c) 2010 King Features Synd., Inc.

through (do not boil). Stir in bacon. Taste for seasoning; add salt as needed. Makes about 6 cups. (c) 2010 Hearst Communications, Inc. All rights reserved

Goody Chicken Scallop 1 (10 3/4-ounce) can reduced-fat cream of chicken soup 1/2 cup water 1/3 cup fat-free mayonnaise 1 tablespoon reduced-sodium soy sauce 2 teaspoons dried onion flakes 2 teaspoons dried parsley flakes 2 full cups diced cooked chicken breast 1 1/3 cups uncooked instant rice 1/2 cup plus 1 tablespoon shredded reducedfat Cheddar cheese 1. Preheat oven to 350 F. Spray an 8-by-12-inch baking dish with butter-flavored cooking spray. 2. In a large bowl, combine chicken soup, water, mayonnaise, soy sauce, onion flakes and parsley flakes. Add chicken and uncooked rice. Mix well to combine. Spread mixture evenly into prepared baking dish. 3. Cover and bake for 45 minutes. Uncover. Evenly sprinkle Cheddar cheese over top. Continue baking, uncovered, for 15 minutes. Place baking dish on a wire rack and let set for 5 minutes. Divide into 6 servings. Freezes well. (c) 2010 King Features Synd., Inc.


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Try these household tips By JoAnn Derson •"Prewash fabrics that tend to shrink before you use them to make clothing items. That way, the fit is more accurate." - G.V. in Indiana •Use a saltshaker to sprinkle sugar on cookies. Make sure you label it if you put it back in your cabinet! •"I used double-face tape to adhere a small magnet to my vanity mirror to keep track of my tweezers. The tweezers are held there by the magnet, and I can always find them when I need them." - W.L. in New Mexico •Keep your paintbrushes soft by rinsing them with a little fabric softener and letting them dry. They may dry stiff, but when you rinse them before use, they will be perfect. •"When you are asked to mark your preschooler's things for day care, the best marker for a bottle or sippy cup is nail polish. Use a bright color. It stays on forever and won't wear off with washing." - K.L. in Georgia Send your tips to Now Here's a Tip, c/o King Features Weekly Service, P.O. Box 536475, Orlando, FL 32853-6475 or e-mail JoAnn at (c) 2010 King Features Synd., Inc.

Vitamin D is vital for bone health By Matilda Charles Nearly half of patients who go in for orthopedic surgery are seriously deficient in vitamin D, according to a recent study. Being deficient in that vitamin compromised healing. Maybe if the patients had enough vitamin D to begin with, they wouldn't have needed surgery in the first place. The D vitamin is essential for bone health and muscle function. It helps the body absorb calcium and can help ward off osteoporosis. There are three ways we can get enough vitamin D: exposure to the sun, eating certain foods and taking supplements. Most foods don't have a lot of the vitamin, but these do in varying amounts: fortified orange juice, many types of fish, eggs and dairy products, and some cereals. Sunlight is tricky, especially in the winter. According to a fact sheet by the National Institutes of Health, those of us living above the 42nd parallel (approximately above a straight line from Boston to Northern California) likely don't get enough sunlight from November to February to

produce synthesis. Additionally, we seniors can't synthesize sun-induced vitamin D as well as we once could. Supplements are tricky, too. The amount of vitamin D needed on a daily basis is apparently up for debate. Different sources quote different amounts needed for bone strength. Too much is as bad as too little. Best bet: Write down everything you eat for a week, including drinks, and take it to your doctor. Ask if you're getting enough vitamin D in your diet alone, or if you need a supplement or a diet addition. If you're scheduled for surgery, ask your doctor for a vitamin D test first to make sure your levels are in the right range. Matilda Charles regrets that she cannot personally answer reader questions, but will incorporate them into her column whenever possible. Write to her in care of King Features Weekly Service, P.O. Box 536475, Orlando, FL 32853-6475, or send e-mail to (c) 2010 King Features Synd., Inc.

“ We get good response advertising in the BONANZA publications.” --Verle and Wanda Schmidt


6 Miles South of DeRidder

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Nov. 2010

Choose the right Christmas tree for this holiday season You grew up with real Christmas trees. Every year, your parents would take you and your brother to a local tree farm, where you would traipse all over looking for just the right tree and haul it home on top of the car. Oh, how you loved the smell of that tree. The mess, on the other hand, you could have done without, which may explain why you're making the leap this year to an artificial tree. While freshly cut Christmas trees are lovely, they require diligent care to keep them looking good, more than you have time for. You're going to make things easier on yourself this year by purchasing an artificial Christmas tree. Here are the features you should focus on. Color Artificial Christmas trees come in all colors from the traditional green to hot pink and silver to retro white. Holiday ornaments look nice on green trees, but will really pop on white or some other cool color. The color of the tree you select should suit your overall style, as you will be using it year after year. Construction Most businesses will have samples of the artificial Christmas trees they sell on display. Take the time to check these out and how they are constructed. While some trees come in all one piece and collapse, others have individual branches that must be slipped into place one by one. Either way, you will have to fluff up the needles on the branches. Needles may be made of PE, PVC or a combination of the two. PE needles resemble real tree needles in shape and texture, while PVC needles are flatter and softer and often used on combination trees to fill in space on the inner branches. The best trees have a solid base and trunk and full branches with high-quality needles. They are also fireproof. Lighting Some artificial trees come with lighting. While convenient, this can be problematic should a light bulb burn out. The rest of the lights on the tree may not work until the bulb is replaced. Should you want a tree with lighting, you will find ones with white lights or colored lights in various types from LED to fiber optic. Size Bigger isn't necessarily better when it comes to an artificial Christmas tree. You cannot shape an artificial tree by cutting it, so you must purchase one that will fit the space you intend for

it. Measure the space, adding six inches on the top for a tree topper, and bring the dimensions and a tape measure with you on every shopping trip. Appearances can be deceiving. What looks small in a large store with high ceilings might not be so small at home. Storage As you consider size, consider where you are going to store the tree, in your large basement or in a tiny hall closet. The bigger the tree, the more storage space you will need for it. Depending upon the space you have available, you may be able to leave the tree intact and store it upright with a cover over it. This could save you substantial time in setting it up each year and may reduce some of the wear and tear on branches. There are hundreds of artificial trees available to suit a variety of budgets. Buy the best you can afford, and it should last for 10 years or more.

Make your overnight guests feel welcome By Tresa Erickson You're planning on hosting overnight guests at your home this holiday season, and you want to make them feel welcome. Your first step is to put out the welcome mat and hang up a cheery wreath on your front door. Beyond that, how can you ensure your guests feel at home? Limit the invites: Invite no more guests to stay at your home than it can accommodate. The smaller your home, the fewer people there should be on your guest list. Don't try to squeeze 10 guests into a two-bedroom home. They won't have enough space to mingle, must less get a comfortable rest, and that could lead to tension, or worse, guests leaving. Set boundaries: If you cannot house pets or children, don't be afraid to let guests know that. If your home is full of expensive antiques, for example, there's no reason why you should put them at risk with pets or small children underfoot. Your guests will understand. While you're at it, set limits on their length of stay. Never offer an open-end invitation. You could end up with some guests that take advantage of your hospitality and stay far longer than they should. Prepare in advance: Determine well ahead of time where everyone is going to stay, prepare their sleeping quarters and stock up on the necessities. Change the sheets, fluff the pillows and arrange for closet or drawer space, if needed. Stash away any items you do not want touched if young children are coming. Fill bathroom shelves with clean towels, soap, shampoo and toiletries. Fill pantry shelves with foods and beverages to suit a wide range of tastes. When ready, set out items where guests will find them easily, soap and hand towels on the bathroom sinks and coffee pot and doughnuts on the kitchen countertop. A nightlight will help out guests late at night. Clean house: Nothing says welcome like a freshly cleaned home. Spend a few days before the arrival of guests cleaning all of the rooms they will frequent, especially those nooks and crannies where they might snatch a moment to themselves. Should you come across something worn, like the hand towels, consider replacing them. Finally, add some special touches, like fresh flowers, chocolates and potpourri to really say welcome. Create a schedule: If you are hosting several guests and planning a variety of activities for them, make sure you draw up a schedule so they know where they should be and when. You might also want to stock up on books and movies, provide a computer with Internet access and display brochures on activities guests can do in their free time. Otherwise, you might end up having to entertain folks 24/7. Remember, your goal is to create a home away from home for your guests. The number of guests you host and their length of stay will help determine the extent to which you will have to go in your preparations.

Nov. 2010

Southwest LA BONANZA ... Just Good Reading


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(Use A Blank Sheet Of Paper If More Room Is Needed)

First 10 Words: ................................... x .20 Additional Words (number) Border or Picture ................................. 2nd Publication (double cost of fisrt ad) ..... 3rd Publication (triple cost of first ad) ........ Total Cost (check, money order, credit card) ...

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Once an ad is accepted, no changes or cancellations can be made until it has run for its first insertion as ordered. No refunds or substitutions on cancelled ads. There will be a $30.00 charge on all checks returned by your bank. Timeless Designs, Inc. will not be responsible for the contents, validity or responses received from any ad. Timeless Designs, Inc. shall not be liable for failure to publish an ad or for typographical errors in publication except the cost of that portion of the ad where the error occured. Timeless Designs, Inc. reserves the right to refuse or edit any ad and the right to place ads at its discretion. Ads may be emailed, faxed or mailed. We do not take ads over the telephone. *Based on 2.5 readers per issue.

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Southwest LA BONANZA ... Just Good Reading


Nov. 2010

The first Thanksgiving meal By Sam Erickson Except for the Christmas celebration, there is no more traditional American holiday than Thanksgiving. Food, of course, is the center of Thanksgiving in ways no other holiday can compare. Images abound of the first Thanksgiving, but the foods served then are not what many Americans think of or serve from year to year. While historians have looked for records, there appears to be only one account of the actual meal and celebration, and what it includes might surprise you. It must be noted that the first Thanksgiving was really a celebration of survival. The colonists faced very hard conditions in an unfamiliar land far from family, tradition and homeland. The Pilgrims and their Wampanoag neighbors were happy to set a robust table to celebrate the survival through the year. It was not established as an annual event and was much more of a harvest festival, a tradition that crosses cultural boundaries. Today, most people don’t think of Thanksgiving without a turkey, and usually the bigger the better. Turkey, however, was not necessarily served. Wild birds were often eaten by Native Americans and the Pilgrims, and, while wide fowl are mentioned in the historical account, there’s no mention of turkeys. Cranberry sauce, another modern staple, was notably absent. Sugar is an essential element in the construction of jams and jellies, but it wasn’t widely available until much later. Cranberries were often added to dishes for tartness, but the familiar sweet sauce never was. Potatoes, another modern staple, were also absent

Nov. 2010

from the English diet at the time, being grown only by specialists for study. Cooking methods were much simpler and less sophisticated, and food was often made days before. The Pilgrims were also bound by their locality to eat locally available foods. Puddings were very common, and English cheese pie would probably have been served with dried fruits. Pumpkin was available, but it would have been stewed or turned into a pudding instead of a pie; with the absence of sugar, there was little in the way of sweet desserts to be had at the meal. Venison was also consumed widely at the meal, with deer being very abundant sources of meat at the time. With their colony near the sea, fish and lobster were plentiful at the meal. The Pilgrims feasted on what they gained from the harvest, and vegetables would have formed a significant part of the meal, with corn being turned into cornbread, and onions and garlic forming an important part of the meal. Dietary habits may have changed in the last four hundred years, but the importance of food hasn’t. Although turkey, cranberry sauce, potatoes and pumpkin pie weren’t served at the first Thanksgiving, they now have a long history and tradition; most people can’t remember a Thanksgiving without them. People feel connected to their families and their food traditions, and most wouldn’t consider making a change. However, if you really want to go for the authentic, think about adding eel, oysters, parsnips or dried blueberries, all elements from the first Thanksgiving.

Southwest LA BONANZA ... Just Good Reading

Pumpkin recipes to try Every harvest brings a flood of pumpkins to your door. There are other ways to use all of that pumpkin puree. Try these recipes.

Pumpkin Chili 2 lb. ground beef 1 large onion, diced 1 green bell pepper, diced 2 15-oz. cans kidney beans, drained 1 46-oz. can tomato juice 1 28-oz. can diced tomatoes with juice 1/2 c. pumpkin puree 1 T. pumpkin pie spice 1 T. chili powder 1/4 c. sugar

Cook and drain beef. Stir in onion and bell pepper and cook for 5 minutes. Stir in beans, tomato juice, tomatoes and puree. Season with pumpkin pie spice, chili powder and sugar. Simmer for 1 hour.

Pumpkin Casserole 2 c. pumpkin puree 1 c. evaporated milk 1 c. sugar 1/2 c. self-rising flour 2 eggs 1 t. vanilla 1/2 c. butter, melted 2 pinches ground cinnamon

Preheat oven to 350 degrees. Combine ingredients, spoon into a casserole dish and bake for 1 hour.


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Stock up early and save Quick, easy, smart gift wrapping Anyone who has ever prepared a holiday dinner knows how hectic shopping for food a few days before can be. Grocery stores are often packed, prices may have escalated and prized ingredients may be hard to find. It pays to shop early for holiday feasts. For the best results, plan your dinner menu weeks before the holiday. Decide in late October what you're going to serve for Thanksgiving, make a list of the items you'll need and purchase a few with each regular shopping trip. Just make sure you check the expiration dates to ensure whatever you buy will stay fresh. Shop at times when the store is not as busy-early in the morning, mid-afternoon or late in the evening. That way, you can take your time shopping and look for the best deals. Assistance might also be more readily available, should you need it. Shop for real values. Retailers sometimes mark up merchandise before major holidays, so make sure the items you buy truly are on sale. If need be, be a cherry picker, that is, a person who purchases only the advertised specials. Yes, you may have to make an extra trip or two to the store, but the savings could more than make up for the money you spend on gas. Be wary of buying items in bulk. While you might save several cents a pound on fresh produce bought in bulk, the savings won't do you any good if much of it spoils before you have time to use it. Buy in bulk items you can freeze or store in the cabinet for a long time, like meats, bread, rice, beans and paper goods. Save yourself some headache this year and make a difference in your bottom line. Plan and shop for your holiday dinner early!

You have so many people to buy for that by the time you finish shopping, you're bushed and it shows in your wrapping. You hand out gift after gift shoved into a gift bag with a crinkled piece of tissue paper, revealing little about the time and effort you put into buying the gifts. Time to change your ways and make the presentation count just as much as the gift inside. To avoid the last-minute crunch, wrap your gifts as you buy them. Yes, yes, you won't be able to see what you've bought, but you can keep track of them on paper and color-coding the gifts you wrap, if need be. Go ahead and wrap that doll for your niece, but place a red dot on it in an inconspicuous corner in case you need to find it later. Set up a gift-wrapping station in your home. Clear off the desk in your study, stack your gift wrap in a bucket next to it and hang a pair of sharp scissors and some tape above it. Don't forget the gift bags and boxes, tissue paper, ribbon, bows and gift tags. You will be more likely to wrap gifts as you buy them if you have everything you need at hand. Just make sure you have some place to put the gifts once wrapped. Keep in mind you do not have to use the standard wrapping paper and bows. You can make your gifts stand out by using alternatives, like comics or wallpaper. Brown paper bags, fabric scraps, foil, old maps and magazine pages will also do the trick. Empty coffee cans and tins will work wonders for small or unusually shaped gifts. While ribbons and bows are nice, you can use alternatives in this area as well. Embellish your gifts with the natural-pinecones or a sprig of holly from your yard. Switch out the ribbon for a colorful string of beads, scarf, belt or leash for the pet owner. Tie on small toys to kids' gifts and wooden spoons to cooks' gifts. The same principle applies to gift tags. You can buy some or make your own from old Christmas cards. Just cut the card into a holiday shape and mark the "to" and "from" in silver or gold. Keep your gift-wrapping station well stocked, and when possible, buy supplies that will work for other holidays as well. Blue-foiled paper, for example, will work for Hanukkah and birthday gifts, while white tissue paper will work for any gift. You don't want to buy so much Christmas stuff that you end up having to find a place to stash it all until next year. Gift wrapping doesn't have to be a hassle. The key is to set up a place to do it and to do it all along. You will have more time to devote to the actual wrapping, and it will show. People will love receiving your beautifully wrapped gifts just as much as they do opening them and seeing what's inside.

Trivia Test Answers: 1) "Lilo and Stitch"; 2) Suddenly; 3. Benevolent and Protective Order of Elks; 4) Tropism; 5) "The Mary Tyler Moore Show"; 6) Victor; 7) Kato; 8) Virginia; 9) John Wesley; 10) Nostrils

Bible Trivia Answers: 1) New; 2) Amorites; 3) 99; 4) Noah; 5) Eliab; 6) 5

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Southwest LA BONANZA ... Just Good Reading


Nov. 2010

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