The Index-Journal from Greenwood, South Carolina • Page 17

Trahm-JcntUL liii Accent 41" Vnlli i seiirf 'jt INSIDE Astro Graph Page 2C Classifieds Pages 3C-6C DearAbby TV Page2C January 29, 2003 iL Lemon cornmeal cookies gain AROUND THE HOUSE COMMUNITY warmth CALENDAR from pepper jm -t-l The Index-Journal's Community Calendar Is a public reminder of special events and meetings sponsored by civic clubs, community groups, and governing bodies for up to seven days of publication. Deadline for these Items Is seven days prior. Stirring up a menu for the MEG's House benefit on Feb. 9 are authentic Japanese cooks, are from left, Masako Watanabe, Misuzu Sekiguchi, Keiko Takemoto, Masako Miyamoto and Rie Omori. Groups and organizations can also post events at By The Associated Press Food writer Lori Long-bo tham knows lemons work wonders in savory dishes, but they truly shine in desserts, she says.

She's collected about 70 recipes to make it easy for cooks to "turn that notorious old sourpuss, the lemon, into the sweetest thing you've ever tasted." The recipes, published in her cookbook "Luscious Lemon Desserts" (Chronicle, 2001, $19.95) range from airy cakes to gratins and souffles, from crisp cookies to sorbet and lemonade. These lemon-blade pepper cornmeal cookies use about 4 lemons, and are perfect with ice cream, she writes. "The black pepper is www.greenwoodtoday.com by clicking on "calendar" and then clicking on "post a new event A (3 A 7:30 a.m. Emerald City Rotary, ALICE CAMPBELL Edgefield extension agent Serving safe food In the United States we have the safest, most affordable and most reliable food supply in the world. This has occurred, to a large degree, because of the contributions of land-grant universities like Clemson.

Clemson regulatory agents work closely with the South Carolina producers to ensure that the state 's meat, poultry and plant crops meet the federal and export safety requirements. Other food safety activities include providing ongoing training in safe food-handling practices for individuals, restaurants and commercial food processors to prevent outbreaks of food-borne illnesses. Statement by Dr. Susan Barefoot, Associate Dean, Clemson University ServSafe is one of those ongoing trainings in safe food-handling that is offered by the Clemson University Cooperative Extension Service. It is a product of the National Restaurant Association Educational Foundation.

It is made available locally by these certified County Extension agents: Kay Gregory in Greenwood, Rhonda Matthews in Abbeville, McCormick Greenwood Country Club. a.m. Free Senior Fitness Class, anyone 55 or older, Crosscreek Mall, In front of Furniture Plus. Sponsor: Wellness Works of Self Regional Healthcare. 9-1 1 a.m.

Laurens County Networkers' Job Club, 404 N. Broad CUISINE Clinton. 10 a.m. Early Bird A.A., Brice not necessary, but it does add interest and a pleasant warmth in the mouth," she Street Building, smoking. Noon Caregiver's Support Group, HospiceCare of the Piedmont, 408 W.

Alexander Ave. says. you rather, add 12 teaspoon of ground 3 p.m. "Healing Relationships," ginger with the dry ingre support for victims of sexual abuse. dients, instead of the 1 15 E.

Alexander Ave. Call the Sexu al Trauma and Counseling Center, 227-1623, 5:30 p.m. Sisters for Sobriety LtMUN BLAUK ftrrtn CORNMEAL COOKIES 1 14 cups all-purpose flour 1 cup yellow cornmeal 34 teaspoon fresh, coarse A.A., Brice Street Building. 30-8 p.m. Free English classes for Spanish-speaking adults, New Haven Community Center, 51 -F ly ground black pepper (optional) rice and oshi-sushi, which is smoked salmon on top of sushi rice.

This plate also includes edamame, steamed soybeans with salt and goma-ae, steamed green beans with sesame. The second plate features Yakisoba, Japanese noodles with cabbage and pork. The dessert is mit-sumame with ice cream, cut fruit and diced kanten in syrup. Kanten is Japanese jelly. A cold roasted barley tea, known as mugicha, is the beverage.

The food is served with pink chopsticks. Local sponsors for the event include Fuji and The Self Family Foundation. Flowers for the tables are provided by Park Seed. Special grocery discounts are provided by Bi-Lo and Tanpopo, a Japanese grocery in Greenville. Stages for the performances are furnished through the Rental Center.

Fuji will take complimentary pictures of each table. Space is limited to ISO tickets at $33 each, a "real Japanese bargain," Watanabe said. Call Rebecca Lee-Grigg of MEG's House, Dinner to bring cultures together for MEG's House fund-raiser at country club A taste of authentic Japanese "home cooking" and entertainment will be featured during a Japanese Dinner Show planned by the Fuji Photo Film Inc. volunteers to benefit MEG's House Feb. 9 at the Greenwood Country Club.

The evening includes Japanese professional dancers, musical entertainment, a Japanese Tea Ceremony and a silent auction. "We chose MEG's House as our charity for this event because we are very interested in domestic violence in your society," said Masako Watanabe, speaking for the Fuji volunteers. The menu offers two plates prepared by liter Volunteers. Plate one features Saikoro steak, a diced beefsteak with Japanese sauce and Tonkatu, a breaded pork cutlet. Two kinds of sushi are included, Inari-sushi, a dried bean curd stuffed with sushi Pinch of salt 1 cup (2 sticks) unsalted butter, at room temperature Lang New Haven Apartments.

7 p.m. A.A. and Al-Anon (for families of alcoholics), Faith Home. 7:30 p.m. McCormlck A.A., Senior Citizens Building.

8 p.m. Night Group A.A., nonsmoking, Brice Street Building. 1 cup sugar 14 cup finely grated lemon zest 2 large egg yolk Whisk the flour, cornmeal, black pepper, If uelng, and salt together In a medium bowl. 8:30 a.m. Greater Greenwood Beat the butter, auger and Toastmastere, Episcopal Church of the Resurrection, South Main Street.

Call 223-7997 for detail. 10 i.m.-Noon Greenwood Plecemaker Quilting Club, Green zest In medium bowl with an electrio mixer, beginning on low apeed and Increasing to mdlum-hlgh pad, until light and fluffy. Add the egg yolk nd beat to combine well. Reduce the pd to low, wood County Library. New member VMfMmsaHel welcome.

Call 223-0581 10 a.m. Early Bird A.A. Group, add the flour mixture, nd beat on low tpeed Just until blended; the nonsmoking, Brio Street Building. 12-1 p.m.- Serenity Seeker Al-Anon Family Group, at Serenity Horn, 203 Lee 8t. p.m.

Parent Unit Group, aupport group for parent, dough will orumbly. Pre the dough eiU.I1 v'hM together with your hand and divide it in grandparents, caregiver of ohlldren, teenager with ADHD, other behav ioral difficulties, Greenwood Commu half. Plao eaoh half on a heet of wax paper nd form each piece Into 1 0-by-1, 14-Inch log. Smooth each log nity Children Center. Chlldcare pro vided.

Call Brenda Edward, with dampened finger. 6 p.m. Men's A.A., Brice Street Chill the logs, wrapped In wax paper, for at least 3 hours, or until Arm. Building. 7 p.m.

Divorce Care Support Group, Greenwood Community Church of the Nazarene, 2022 At least 25 minutes before Cokesbury Road. Chlldcare available. baking, position a rack In the middle of the oven and preheat the oven to 400 F. Butter 2 large nonstick baking sheets. Call 223-2770.

7 p.m. "MEG's Meeting," support group for battered women, AHECNisbet Educational Building, Cut each tog into 14-lnch-thick rounds room C. Children's group is available. and Laurens and Alice Campbell in Edgefield and Aiken counties. Anyone who serves food to the public can participate in this employee training.

That includes restaurants, school cafeterias, day care, hospitals, soup kitchens, nursing homes, etc. The topics included in this two day course are: learning what a food-borne illness is; how foods become unsafe; proper personal hygiene; purchasing, receiving and storing food; and cleaning and sanitizing. Classes available in Edgefield and Aiken counties are Feb. 4 and 5 and at the Edgefield Chamber of Commerce in Johnston, and Feb. 13 and 14 in Aiken at the County Extension office.

There is a $25 registration fee which covers the ServSafe Employee Guide, an instant reud digital thermometer, class handouts, a post test measuring knowledge gained, and a certificate for successful completion of the course. This certificate is recognized nationally and may be displayed in your establishment. The fee is often paid by the employer. Professional development is to hisher advantage. To have your facility trusted to ensure safe food is excellent for image, legal responsibilities and employee morale.

To register for the Edgefield or Aiken classes, call the Clemson University Cooperative Extension Service in Edgefield at 803-637-3161 or Aiken at 803-649-6297. To keep food safe, from production to retail sale and service, requires careful handling every step of the way. SAFETY RECOMMENDATIONS IN POWER OUTAGES Use a Thermometer: Keep an appliance thermometer in the refrigerator and freezer at all times to see if food Is being stored at safe temperatures (34 to 40 for the refrigerator; 09 or below for the freezer). Most food-borne illnesses are caused by bacteria that multiply rapidly at temperatures above 40 Leave the Freezer Door Closed: A full freezer should keep food safe about 2 days; a V4 full freezer, about a day. Add bags of Ice or dry ice to the freezer If it appears the power will be off for an extended time.

You can safely ref reeze thawed food that still contains Ice crystals or feels cold to touch. Refrigerated Hems: These foods should be safe as long as the power Is out no more than about 4 to 6 hours. Discard any perishable food that has been above 40" for 2 hours or more and any food that has an unusual odor, color, or texture. Leave the door closed. If it appears the power will be off more than 6 hours, transfer refrigerated perishable foods to an Insulated cooler filled with ice or frozen gel packs.

Keep a thermometer in the cooler to be sure that foods stay at 40 or below. Never Taste Food to Determine Ite Safety: Some foods may look and smell fine, but if they've been at room temperature longer than 2 hours, bacteria able to cause food-borne illness can multiply very rapidly. Some types will produce toxins, which are not destroyed by cooking and can possibly cause illness. 'Information taken from HGIC No. 3760, http:hgic.clemson.eduphone No.

1-888-656-9988 (S.C. residents only) and arrange the rounds 2 inches apart on the baking sheets. Bake, 1 sheet at a Call 227-1421. 8 p.m. Abbeville A.A.

Group, Trinity Episcopal Church Parsonage, Bowie Street. 8 p.m. Night Group A.A., nonsmoking, Brice Street Building. Si 8 p.m. New Life N.A., Callie i time, for 10 minutes, or until the edges of the cookies are golden brown.

Transfer the Self Memorial Baptist Church, 509 W. Kirksey. cookies to a wire rack and let cool. Mikiko Sakanoue and Yumiko Ui will perform Nihonbuyo, Japanese dancing, as entertainment during the special event to benefit MEG's House. The two dancers are professionally trained in Japanese dance.

Makes 6 dozen cookies. Shrimp and lobster linguine is easy a.m. Free Senior Fitness Class, anyone 55 or older, Crosscreek Mall, in front of Furniture Plus. Sponsor: Wellness Works of Self Regional Healthcare. 10 a.m.

Early Bird A.A. Group, Brice Street Building, non-smoking. 10:30 a.m. Teresa Klauber, from All Fired Up, program at Piedmont Agency on Aging, 808 S. Emer By The Associated Press A spicy tomato sauce full of shrimp and lobster transforms ald Road.

The public Is Invited. Part of linguine into a spectacular, but easy dish for entertaining. Low-fat is not the first quali daily planned activities, Monday-Friday, 10 a.m.-noon, with lunch at 11:30. Call 223-0164. 7 p.m.

N.A., Faith Home. 7:30 p.m. McCormlck A.A., Senior Citizens Building. 8 p.m. Night Group A.A., nonsmoking, Brice Street Building.

ty about the dish that appreciative diners will register but it's certainly part of the deal. The recipe is from the new 'Weight Watchers Simply bring to a boll. Reduce the heat and simmer, uncovered, until the flavors are blended and the sauce is slightly thickened, about 15 minutes. Meanwhile, remove the meat from the lobster tall and cut It into 12-inch pieces. (To pry the meat out of the lobster tail, cut away the soft undercover with scissors and ease away the meat from the shell with your fingers.) Add the lobster and the shrimp to the sauce and simmer, uncovered, until the shrimp and lobster are just opaque, about 5 minutes.

Meanwhile, cook the linguine according to package directions; drain and place in a large serving bowl. Toss at once with the sauce and sprinkle with the parsley. Makes 6 servings. Nutrition information per serving (scant 2 cups): 375 4 total fat (1 saturated fat), 98 mg 641 mg sodium, 58 5 dietary fiber, 25 pro. SPICY SHRIMP AND LOBSTER LINGUINE 1 tablespoon olive oil 3 onions, chopped 6 garlic cloves, chopped 28-ounce can diced tomatoes 14 cup dry red wine 2 tablespoons chopped fresh oregano, or 2 teaspoons dried 12 teaspoon crushed red pepper 12 teaspoon salt 14 teaspoon sugar 14 teaspoon coarsely ground black pepper 1 lobster tall (about 12 pound) 1 pound large shrimp, peeled and deveined 34 pound linguine 14 cup chopped parsley Heat the oil in a very large nonstick skillet, then add the onions and garlic.

Saute until golden, about 10 minutes. Add the tomatoes, wine, oregano, crushed pepper, salt sugar and ground pepper; Delicious Winning Points Cookbook" (Fireside, 2002, $14.95 paperback). This is a collection of about 245 recipes, streamlined to help cooks avoid dishes with a lot of fat. Many dishes are tagged to show they'll take 8:30 a.m. Breakfast sponsored by Greenwood County Democrats, at Workman's Restaurant, 61 1 Cambridge Ave.

E. Speaker at 9: Inez Tenenbaum, state superintendent of education. The public Is invited. 9 a.m. Weight Watchers, Civic Center.

10 a.m. Early Bird A.A. Group, non-smoking, Brice Street Building. You can make the sauce for this recipe a few hours ahead of time, cover it and let it sit on the stove. Then reheat the sauce and add the lobster and shrimp a few minutes before you're ready to eat.

only about 20 minutes to make, and some are shown in color photos..