30596 Lorain Rd., N. Olmsted, OH 44070 440-777-TIME www.baschs.com T-F 10-5:30 Sat 10-4
Citrine the November birthstone and a color of Fall
Citrine is a variety of quartz. It is transparent and appears in a color range from yellow to brownish orange. Citrine is rare to find in nature and when it is, it has often been confused for topaz. Most citrine that is used in jewelry today has been heat-treated to achieve its attractive yellow color.
Featuring Samuel B. Jewelry in Sterling Silver 20% off IN STOCK items only
We are much more than just your average jewelry store. We are a total destination for all your needs (As always, we are your one stop shop for watch and jewelry Sales & Repair) ON THE FAR WEST END OF NORTH OLMSTED
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GAME BREAK
8 ounces uncooked wide egg noodles
1 pound bulk pork sausage
8 ounces sliced fresh mushrooms
1 medium onion, chopped
2 garlic cloves, minced
Grandma’s Favorite ONE dishesPOT
Sausage Stroganoff
1/4 cup all-purpose our 1/2 teaspoon paprika
1-1/2 cups beef broth
1 cup sour cream
Chopped fresh parsley
Cook noodles according to package directions. Set aside. In a large skillet, cook sausage, mushrooms, onion and garlic over medium heat until sausage is no longer pink and vegetables are tender, 5-7 minutes. Stir in our, salt and paprika until blended; gradually stir in broth. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Turn o heat. Stir in sour cream. Serve with noodles and sprinkle with parsley.
Turkey a La King
3 cups cubed cooked turkey or chicken
1 medium onion, chopped
3/4 cup sliced celery
1/4 cup diced green pepper
1/4 cup butter, cubed
1/4 cup all-purpose our
1 teaspoon sugar
1-1/2 cups chicken broth
1/4 cup half-and-half cream
1 can (4 ounces) sliced mushrooms, drained
6 slices bread, toasted
In a large skillet, saute the onion, celery and green pepper in butter until tender. Stir in our and sugar until a paste forms. Gradually stir in broth. Bring to a boil; boil until thickened, about 1 minute. Reduce heat. Add cream, turkey and mushrooms; heat through. Serve with toast.
Fruited
Pot Roast
1 package (7 ounces) mixed dried fruit
1 large onion, cut into wedges
1 can (5-1/2 ounces) unsweetened apple juice
1 boneless beef chuck roast (2 pounds)
1/2 teaspoon salt
1/4 teaspoon allspice
1/4 teaspoon pepper
Place fruit and onion in a 3- or 4-qt. slow cooker; add apple juice. Top with roast; sprinkle with seasonings. Cover and cook on low until meat is tender, 6-8 hours. Serve beef with fruit mixture.
