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Longview News-Journal, Wednesday, November 26, 2008 VOULD YOU EAT THIS? Pitahaya The pink or red from of a species of cactus, pitahaya originated in the American tropics. Its thick scales cover a white flesh dotted with small seeds. Sometimes acidic and sometimes sweet, pitahaya usually is eaten raw. Seeking funky food Have you eaten something unique or just odd? If so, we want to know about it. Tell us when, where EDITOR'S NOTE: There are no restaurant reports this week.
According to the city of Longview, the reports are expected to resume next week. Also known as dragon fruit and pitaya, this fruit is native to Latin America. Fresh pitahaya is hard to come by but is available in cans and jars at Latin markets. Sources: "Larousse Gastronomique" and "Food Lover's Companion" and what you ate and we'll try to dig up something about it. E-mail submissions to designer Veronica Terefenko at or call (903) 232-7235.
Leftovers 2C M) Ml hi V.TPftra;1tniAitaflgaS.1Brnll toss to coat with the curry powder mixture. Add the turkey and coconut milk, then bring to a simmer. Heat until warmed through, then season with salt and pepper. Serve with rice, flatbread or mashed potatoes, and warm cranberry chutney. Goodie Basket Gourmet FLORIST CookieCandy Bouquets 903-234-9989 From Page 1C and bring to a simmer for a delicious curried turkey soup.
The fastest way to make this recipe is to set the chutney to simmer, then prepare the curry while it cooks. Cranberry Chutney Start to finish: 15 minutes Servings: 3 1 cup whole-berry cranberry sauce 1 medium yellow onion, diced 'z tablespoon diced jarred jalapeno slices (more or less to taste) 1 cup chopped dried apricots teaspoon ground cloves 2 tablespoons grated fresh ginger 'A cup cider vinegar cup light brown sugar Salt and ground black pepper, to taste In a medium saucepan over medium-high heat, combine all ingredients and bring to a simmer, stirring often. Reduce heat to simmer for 10 minutes, or until the onions are tender. If the chutney gets too dry, add about 'A cup water. Leftover Turkey Curry Start to finish: 20 minutes Servings: 6 2 tablespoons olive oil 1 large yellow onion, diced 4 cloves garlic, minced 1 tablespoon mild curry powder 4 cups leftover vegetables (such as green beans, peas, carrots or parsnips), roughly chopped 3 cups chopped cooked turkey 15-ounce can coconut milk Salt and ground black pepper, to taste In a large skillet over medium-high heat, combine the oil, onion, garlic and curry powder.
Saute for 5 minutes, or until the onion begins to soften. Add the vegetables and V. 1 For holiday parties, keep cocktails simple, pretty "Now Open for Lunch" Japanese Rice Bowls and Authentic Thai Food: Full Sushi Bar Lunch Served Mon-Fri. 1 1 Cointreau 750-milliliter bottle Champagne, chilled 18 fresh cranberries In a cocktail shaker with ice, combine the cranberry juice, simple syrup and orange liqueur. Shake well (until the shaker is covered with condensation).
Strain the mixture, dividing it between 6 Champagne flutes. Add the Champagne, dividing it between the glasses. Garnish each drink with 3 cranberries skewered on a cocktail pick. I II Dinner Served Mon-Fri. Friday Saturday 1 ASSOCIATED PRESS The perfect holiday cocktail is easy to assemble in crowd-pleasing quantities, attractive and goes down smooth.
This Poinsettia Cocktail from Valerie Peterson's entertainingly irreverent "Peterson's Holiday Helper" is the perfect fit. To make simple syrup, simmer 114 cups sugar and 1 cup of water until the sugar is dissolved, then cool. Poinsettia Cocktail Start to finish: 5 minutes Servings: 6 3Acup cranberry juice 3 ounces simple syrup 6 ounces orange liqueur, such as v. r-vu nnor a nni iw vfiiir nn nnu innw rn uriguuuu he JjUhu scape txnn" I fcwiivwi iivnuujf tuny iiwlw I I T-V Private Rooms Available I I Turn Your Home Into A i 'A dd 401 N. Spur 63 Longview, TX 75601 Showcase Property 903.663.4769 www.petfys.com License Minmifciniifi7-iiltri-iiMriWiiVrTiiT-i yC ATHLETIC CLUB II I ff I II I I II I II llll III I JJ II ILL I 1 L-i 41 LsILI Limit Jk limited Tv.i: sfffais fitef imtfsr iccf fo 1EE ACCESS.
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