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DOES YOUR DECK NEED A MAKEOVER? NO CRACKS NO SPLINTERS 10 YEAR WARRANTY

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SALMON STUFFED POTATOES 6 medium potatoes ½ cup minced onions 2 Tbs. butter 1/3 cup hot milk 1 egg, well beaten 1 tsp. salt ¼ tsp. paprika 1 Tbs. lemon juice 1 ½ cups flaked, cooked salmon Buttered crumbs Saute onions in the butter until soft.

Set aside. Bake potatoes. Remove from oven and split lengthwise into halves. Scoop out potatoes, mash and add milk, egg, salt, paprika and lemon juice. Beat until light and fluffy. Fold in salmon and onions.

Refill the potato shells. Sprinkle with the buttered crumbs and make at 350 degrees for 20 minutes. Serves 6.

Randolph-Macon Academy Middle School

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Wood burns faster when you have to cut and chop it yourself.

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Open Houses: April 19 & May 25 www.rma.edu/summer-camp 540-636-5484

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1 cake yeast 1 ¼ cups lukewarm water 1 cup milk 3 Tbs. shortening ¼ cup honey 1 Tbs. salt 4 cups sifted flour 4 cups whole wheat flour Soften yeast in lukewarm water.

Scald milk and add shortening, honey and salt. Cool to lukewarm.

Add softened yeast and flours.

Knead well. Cover and let rise in a warm place until double in size.

Punch down and shape into loaves.

Place in greased loaf pans. Cover and let rise again until double in size. Bake in moderate oven (375 degrees) about one hour.

Makes 2 loaves.

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TASTY HEALTHY SALAD 4 cups shredded cabbage 1 cup grated carrot 1 (8 oz.) can pineapple chunks, drained ½ cup raisins 2 celery stalks, sliced 5 radishes, sliced ¼ cup snipped parsley ¼ cup salad oil 1 Tbs. Honey 1 tsp. dry onion flakes ¼ cup lemon juice 1 ½ tsp. mustard ½ tsp. salt In large bowl toss the cabbage, carrot, pineapple, raisins, celery, radishes and parsley together.

Combine the salad oil, honey, onion flakes, lemon juice, mustard and salt in a covered jar and shake well. Pour over the salad and toss again. Serves 6.

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Robin Hall

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RELIABLE RAILS, INC. 9401 Centreville Road, Suite 202 • Manassas, VA 20110

703-257-1321

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New iron fabrication & installation of rails, fences, gates, spiral stairs, handrails, door & window guards We also do rail repairs

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SALMON DIP 1 (8 oz.) container cream cheese with chives 2 Tbs. 2% milk ½ tsp. dill weed 2 (7.5 oz.) cans skinless, boneless salmon 1 (6 ox.) pkg. bagel chips 1 cup shredded Mozzarella cheese 1 cup chopped tomato ½ cup green onions Drain and flake the salmon.

Combine the cream cheese, milk and dill weed in a small bowl.

Stir ½ cup of the salmon into the cream cheese mixture. Arrange the bagel chips in a single layer on two microwave safe serving plates.

Drop the cream cheese mixture by teaspoonfuls over the chips. Top with the remaining salmon and the shredded cheese. Cook one plate at a time, in microwave oven 2 minutes on high or until the cheese melts. Top with the tomato and green onions. Makes 12 appetizers.

BACON & ONION DRUMSTICKS ¼ cup imitation bacon bits 1/3 cup seasoned bread crumbs 1 ½ tsp. instant minced onion 8 chicken drum sticks.

1 ¾ cups bottled ranch dressing 2 Tbs. butter, melted Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. Set aside. Reserve 2 Tbs. of the bacon bits. Combine the bread crumbs, remaining bacon bits and the minced onion. Rinse the drumsticks and pat them dry.

Brush them with ¼ cup of the dressing and coat with the crumb mixture. Place on the prepared baking sheet. Drizzle with melted butter. Bake 12 minutes. Place the remaining dressing in a serving bowl. Sprinkle with the remaining bacon bits. Serve as a dip for the drumsticks. Serves 4.

Home cooking: Where many a man thinks his wife is.

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1 box yellow cake mix 1/3 cup creamy peanut butter 4 eggs ¾ cups water 1/3 cup vegetable oil 1 tsp. vanilla 1 cup unsalted peanuts, chopped 1 cup semisweet chocolate chips 2 Tbs. butter, melted ¾ cups firmly packed brown sugar 1 tsp. cornstarch ¼ cup whipping cream ½ tsp. vanilla Heat oven to 350. In large bowl combine cake mix, peanut butter, egg, water, oil and vanilla. Beat 3 minutes with electric mixer. Grease & flour a12 cup bundt pan. Pour in 1/3 of the cake batter. Sprinkle 1/3 of the nuts and 1/3 of the chocolate chips over batter. Repeat with remaining batter, nuts and chocolate chips. Bake 40 minutes. Cool in pan. Invert onto plate. Combine butter, brown sugar and cornstarch in microwave safe dish. Mix until smooth. Gradually add cream. Stir to blend. Michrowave on high 3 minutes. Stir in vanilla. Pour carmel glaze over warm cake.

Serves 8.

CREAM OF BROCCOLI SOUP

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Concerts to benefit Rainbow Riding Center for Children With Disabilities.

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(entrance on Saunders)

Saunders

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1 ½ bunches of broccoli 2 celery ribs 6 Tbs.butter 1 small onion, chopped 1 leek, chopped 1 ½ cups sliced mushrooms 4 Tbs. flour 3 cups chicken broth 1 ½ tsp. salt ¼ tsp. pepper Pinch of nutmeg ¾ cup milk 2 cup heavy whipping cream 1 lemon Grate lemon rind. Separate broccoli florets from stems. Set aside 1 ½ cups of the florets for garnish.

Shred the broccoli stems and celery in a blender. In a large pot, melt the butter. Add the broccoli stems, celery, the remaining florets, onion, leek and the mushrooms. Saute 7 minutes. Sprinkle with the flour.

Cook 3 minutes more. Add the chicken broth, salt, pepper, nutmeg and milk. Simmer 25 minutes.

Puree soup in batches until smooth. Return to pot. Add the cream, broccoli florets and lemon rind. Simmer until heated through.

Serves 6

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KEBOBS ON THE GRILL 1 lb. sirloin beef cut into 1” chunks 1 yellow sweet pepper cut into chunks 1 red sweet pepper cut into chunks 12 strips bacon 1 cup pearl onions 12 oz. sausage, in ½ inch slices 1 pound pork tenderloin 1 cup pineapple chunks 1 ½ cups barbecue sauce Cut the pork tenderloin in half, lengthwise and then into thin strips. Arrange the beef chunks and yellow pepper on 4 metal skewers, weaving the bacon around all. Place the sausage, the red pepper and pearl onions on 4 more skewers. Place the pineapple on 4 additional skewers, weaving the pork strips around the pineapple. Baste all of the kabobs with your favorite barbecue sauce.

Cook on a well greased grill over medium heat. Baste often with the remaining sauce. Serve one of each to each person. Serves 4

CHOCOLATE TORTE 37 vanilla wafers 3 squares baking semi sweet chocolate 2 pkgs. (4 serving size) instant chocolate pudding 2 cups cold milk 1 (8 oz.) container whipped topping 1 pkg. (8 oz.) cream cheese, softened 2 Tbs. milk Ÿ cup sugar ž cup fresh raspberries Stand 16 wafers around inside edge of a 9 inch round pan lined with plastic wrap. Melt chocolate per directions on package. Beat pudding and 2 cups milk with whisk 2 minutes. Add chocolate.

Mix well. Blend in 1 cup whipped topping. Pour into prepared pan.

Beat cream cheese, sugar and 2 Tbs. milk until well blended. Stir in 1 cup of remaining topping. Spread over pudding. Top with remaining wafers. Refrigerate 4 hours. Invert torte onto plate. Remove pan & plastic. Top with remaining topping and raspberries.

*Must present coupon. One per family. Not good with other offers. Expires 5/31/15. CPNPP0515

CHERRY PIE 2 cups canned sweetened red cherries 2 Tbs. cornstarch 3 Tbs. sugar 1/8 tsp. salt 1 cup cherry juice 1 Tbs. butter 1 pkg. frozen pastry crust

703-406-9410

www.ssheatingandcooling.com

Expires 5/31/15

Expires 5/31/15

Expires 5/31/15

Drain the cherries, saving the juice.

Mix the cornstarch, sugar and salt.

Add the reserved cherry juice, gradually, and cook slowly until smooth and thickened, stirring often. Add the butter and cherries.

Cool. Line a pie pan with pastry.

Pour in the cooled filling. Cover the filling with the top crust. Bake at 450 degrees for 15 minutes. Reduce the oven heat to 350 degrees and bake about 25 minutes longer.

Serves 6 – 8.

We are here on earth to do good unto others. What the others are here for, I have no idea.

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FLORENTINE FISH 2 lbs. flounder or sole fillet 1 (10 oz.) pkg. frozen spinach 1 cup sour cream 1/2cup chopped scallions 1 lemon ½ cup grated cheddar cheese ¼ cup bread crumbs or panko 1 Tbs. toasted sesame seeds Butter a casserole dish. Put ½ of the fish in the bottom. Squeeze ½ of the lemon on fish. Mix the spinach, sour cream & scallions. Spoon over fish. Add the rest of the fish. Squeeze other half of lemon. Sprinkle with the cheese, panko and sesame seeds. Bake ½ hour at 350 degrees. Serves 4.

CHEESY ASPARAGUS 3 cups asparagus 4 Tbs. butter, melted 2 Tbs. flour 2 cups milk ½ cup grated American cheese ¼ cup salt ¾ cup dry bread crumbs 2 Tbs.butter Cook asparagus just 5 minutes.. Place them in a casserole dish. In a saucepan, blend the melted butter and the flour.

Add the milk, gradually, and cook slowly until thickened, stirring constantly. Add the cheese and salt. Pour the sauce over the asparagus. Sprinkle with the bread crumbs and dot with butter. Bake in a 325 degree oven for 30 minutes.

Serves 6.

CHICKEN CASSEROLE DINNER 2 cups cooked chicken, cut into bite size pieces 1 cup chopped celery 2 cups cooked rice (not instant) ž cup mayonnaise 2 tsp. chopped onion 1 tsp. salt 1 can water chestnuts, sliced 1 can cream of chicken soup, undiluted 4 Tbs. butter 1 cup crushed corn flakes ½ cup sliced almonds

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Preheat oven to 350 degrees. In a large bowl, mix the chicken, celery, rice, mayonnaise, chopped onion, salt, sliced water chestnuts and soup. Transfer into a casserole dish. Melt the butter and combine with the corn flakes and sliced almonds. Sprinkle the corn flake mixture over the casserole.

Bake for 35 minutes. Serves 4.

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STEAK AND POTATO STIR FRY 1 Tbs. olive oil 2 medium potatoes, diced 1 medium onion, sliced 3 garlic cloves, minced 3 carrots, sliced ¼ lb. green beans, in 2” pieces 1 celery rib, sliced ¾ lb. sirloin steak, sliced 1 tsp. salt ½ tsp. pepper ½ cup beef broth ¼ cup dry red wine In large skillet, heat oil over medium high heat. Add the potatoes, onions and garlic. Stir fry for 3 minutes. Add the carrots, green beans and celery. Continue to stir fry for 5 minutes. Add the beef, salt, pepper, and stir fry for 3 minutes more. Add the beef broth and wine and simmer for 4 minutes. Serves 2.

If God wanted us to fly he would have made it easier to get to the airport.

Jonathan Winters

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HARDWOOD FLOORING • CARPET & RUGS • CERAMIC TILE • LAMINATE • VINYL • DUSTLESS SANDING AND REFINISHING Your Total Flooring Source: Sample Check-out Service - In-home Consultations - Guaranteed Installation - Finance Options - Free Estimates HERE IS WHAT SOME OF OUR CLIENTS HAVE TO SAY: “The crews for hardwood and carpet installation were respectful, knowledgeable, hard working and considerate of us living in the house during this extensive renovation.

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ORANGE TEA LOAF 1 stick butter, softened 1 cup sugar 3 eggs 1 ½ cups flour, sifted ¼ tsp. salt 1 ½ tsp. baking powder 1/3 cup orange juice Grated orange rind from ½ orange 2 Tbs. butter 1/3 cup sugar 3 Tbs. orange juice Preheat oven to 350 degrees.

Cream together the stick of butter and cup of sugar. Beat in the eggs, one at a time. Sift the flour, salt and baking powder together. Add to the creamed mixture alternately with the 1/3 cup orange juice. Add the grated orange rind. Pour into a greased and floured loaf pan. Bake for 45 minutes. In a small saucepan, melt the 2 Tbs. butter. Add the 1/3 cup sugar and orange juice. Pour evenly over the hot cake. Cool in the pan.

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To advertise in Spotlight Magazine, call or email 703-853-0046 janie.spotlight@gmail.com www.spotlightmagazineonline.net