Ukiah Daily Journal from Ukiah, California on January 27, 2000 · Page 3
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Ukiah Daily Journal from Ukiah, California · Page 3

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Ukiah, California
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Thursday, January 27, 2000
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Page 3
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URIAH DAILY JOURNAL Lifest THE LIBRARY FILE .By SUSAN J. SPARROW : ave you been inside the Ukiah Library's children's room lately? Look -.up and you will see an amazing 'site: a 2000 link loving chain 1 with the names of Potter Valley's preschool through high .school students, staff, and their • friends, family and loved ones. The idea came from Manya Wik, a fifth grade teacher. She 'gave 10 links each to everyone in the preschool through sixth grade to complete. It was draped around the gym for the Christmas concert, "A Season of Celebration." Unwilling to destroy it, it was brought to the Ukiah Library. It will be hang- 'ing for the year, so come in and a'drhire it. And thank you Manya 'and the whole Potter Valley school for a beautiful tribute. '• Last Saturday the Waldorf School of Mendocino County held Winter Festival, it's first .children's library program of . 2000. Over 40 people enjoyed " songs, games, stories, a puppet show, and making snowmen. "The next event will be a Valentines Party on Saturday, Feb. 12 •from 10:30 to noon. There will be games, songs, a puppet story, and a valentine- making project. It is open to children of all ages and is free. -A special thanks goes to Kayla 'Meadows of the Waldorf -School. 2 ,If you read the paper on Sun-: •4>y, you learned that the Ukiah !? Daily Journal is participating in •"Celebrate 2000, a yearlong ^nationwide newspaper project jlo raise funds for local projects. TJUDJ will focus on literacy, with ^the goal of raising enough ^rrioney to buy 2000 books for jth'e Ukiah Library. " Also working to help the .Library are the Friends of the : Library, whose goal is to attract 2000 members this year. Another project, Libraries 2000, is being sponsored by the Satur'. day Afternoon Club, as part of a national program of the General Federation of Women's Clubs. This is a five-year project ; extended until 2002, commis- ; sioned by President Clinton to . improve public and school ) libraries. • It is exciting to finally see so | much effort going into improving, our library. I do hope all ; three projects can find a way to ' combine efforts to make better i use of our volunteers and com) munity resources. • With elections coming up, we ! will soon be buried in campaign | literature. A vitally important i proposition impacting Mendoci- I no County needs your attention. •Prop. 14 provides $350 million ! in bond money for building new • libraries, repairing existing .'facilities, upgrading telecom- jmunications and electrical sys- ' terns, improving study condi- ; tions and creating a safe, com• fortable environment for library ; users'* (Californians for literacy ; and community libraries). What that means for Mendocino County is 65 percent of the finding needed to build a new library in Point Arena. The project has been approved and the •land acquired. We all need to do 'Jour part in getting this project completed. . I xead that by today the Board 'of Supervisors should have nar- ; rowed down the list of candi- •dptes for the Library Director 'position. '.'- • With so much attention being ^directed to the Library system at thus time, it is essential to com. blete the hiring process quickly. -I .give credit to the Mendocino JCounty Library staff for doing an outstanding job in spite of 4he uncertainty of staffing. And ;9 special award should go to ^eggy Rhoads for holding dOVn [Jwo jobs during this interim f jjariod. Perhaps she would pre- jfer a week in a coastal hide- ay. PARTY FOOD Fun recipes to make for Super Bowl The Dally Journal and The Associated Press atball I fans, food and fun are all part of the annual Super Bowl Sunday experience this weekend. Here are some recipes from the California Milk Advisory Board, food author Jean Andrews and the Reynolds Kitchen, to make Sunday delicious and delightful despite whether or not your favorite team takes home the trophy. California Fundido 2 medium poblano peppers 1 large red bell pepper 1 medium red onion, peeled and quartered 1 or 2 serrano chiles, stemmed and seeded 4 tomatillos, husks removed and cut in half 2 medium size ripe roma tomatoes 8 ounces, Monterey Jack sliced thinly ( can also use other flavorful melting cheese such as Carmody or Teleme) 1/4 cup roughly chopped cilantro leaves Salt and freshly ground pepper to taste Black bean salsa (recipe follows) Garnish: Slices of avocado, cilantro sprigs and crisp tortilla chips. Char the peppers over a gas flame or under a hot broiler and then scrape off the -blackened skin (do not wash). Remove and discard the seeds and stems and cut into large dice and set aside. Grill or roast the onion, serrano chile and tomatillos until lightly colored and chop coarsely. Remove core and seeds from tomatoes and cut into small dice. Arrange half the sliced cheese in the bottom of four individual earthenware dishes Tirid scatter all of the vegetables over "ithe top. Sprinkle-half the cilantro over this and season to taste with salt and pep' per." Place remaining cheese tver all and top with remaining cilantro. This can all be done up to a day ahead and refrigerated until ready to serve. To serve: Place the filled dishes in a hot (425°F) oven for 6 to 8 minutes or until cheese is nicely melted and just beginning to color. Top with a tablespoon or two of the black bean salsa and garnish with the avocado and cilantro sprigs. Serve immediately with crisp tortilla chips if desired. Serves 4. Black Bean Salsa 1/4 cup each finely diced red, yellow and green pepper 1-1/2 cups cooked black beans 1/2 cup finely diced onion 2 teaspoons minced jalapeno (or to taste) 1 tablespoon chopped cilantro 1/3 cup chopped roma tomato 1 teaspoon minced garlic 2 tablespoons fresh lime juice 2 tablespoons olive oil Drops of honey, salt and freshly ground pepper to taste. Blanch the bell peppers in lightly salted boiling water for five seconds. Plunge into cold water to stop cooking and drain. Combine with rest of ingredients and refrigerate. Can be stored refrigerated and covered for up to 3 days. Makes about 2 cups. Jicama and Pepper Salad 1 head Bibb or leaf lettuce, washed and crisped 5 bell peppers (one each in orange, red, yellow, green, purple) seeded and each carefully cut into 8 thin rings 3/4 pound Jicama, peeled, thinly sliced and cut into strips 1/2-inch by 2 to 3 inches 1 medium red onion, thinly sliced and separated into rings. Tear the lettuce into bite- size pieces and prepare a bed on each salad plate. Overlap rings of each color pepper on the lettuce. Leave space for 4 to 5 jicama slices laced through with several onion rings. In the center, place a generous spoonful of Creamy Serrano Dressing (recipe follows). Serve very cold. Makes 8-10 servings. Creamy Serrano Dressing 1 teaspoon Dijon mustard 1/4 teaspoon dried tarragon 1 garlic clove, peeled 1/4 teaspoon sugar 1 to 2 serrano or 3 to 4 green chiltepine or jalapeno peppers Salt and black pepper to taste 1 egg yolk, raw 2 to 3 springs parsley 3 tablespoons fresh lime juice 1/2 cup olive oil. In a blender, combine mustard, tarragon, garlic, sugar, chiles, salt and black pepper. Process. Blend in the egg yolk, parsley and lime juice. Continue blending while pouring the oil in very slowly. If not using immediately, keep well covered in the refrigerator. Hot California Cheese, Artichoke & Spinach Dip 1 can (13-3/4 oz.) quartered artichoke hearts in water 1 box (10 oz.) frozen chopped spinach, thawed 1 cup (4 oz.) grated California Dry Jack (or Parmesan) cheese 1 large clove garlic, minced 3 tablespoons butter 2 tablespoons all-purpose flour 3/4 cup milk 1 teaspoon salt 1/2 teaspoon freshly ground pepper 1/8 teaspoon ground nutmeg 2 tablespoons lemon juice 1/4 cup heavy cream 3 oz. thinly sliced California Monterey Jack or Cheddar cheese Preheat oven to 400F. Drain artichoke hearts in colander, rinse under cold running water, then drain again. Place in large bow, 1 and set aside. A handful at a time, squeeze spinach to remove as much water as possible. Put spinach in bowl with artichokes and add grated cheese, and garlic. Stir and toss to combine, then set aside. Melt butter in small saucepan over medium heat. Add flour and cook, whisking or stirring constantly for 2 minutes. Add milk and continue cooking, whisking almost constantly until sauce California Fundido thickens and boils, 3-4 minutes. Add. salt, pepper, nutmeg, lemon juice and cream; stir or whisk to blend. Add to spinach- artichoke mixture and stir vigorously to combine. Spoon .into small casserole or baking dish of about 1-quart capacity and top with sliced.cheese. In conventional oven: Bake 25-30 minutes or until dip is bubbling and top is lightly browned. Remove from oven and let sit 5 minutes before serving. In microwave oven: Microwave on high power 5-7 minutes or until dip is heated through, bubbling and cheese is melted. If you wish to brown the top lightly, with suitable, heatproof baking dish, place under preheated broiler for 1 -2 minutes. Serves 10-12. Chile Chips 1 package (12) corn tortillas 2 tablespoons olive oil Grou.nd chile powder, to taste Preheat 400F oven. Brush each tortilla on both sides with olive oil. Cut into 8 wedges and place on cookie sheet in a single layer. Dust tortilla wedges with chile powder and bake for six minutes or until crisp and light brown. For a more festive appearance, tortillas may be cut into the shape of cactus or your own design, using your favorite cookie cutter. Snappy Snack Mix 3 cups pretzel sticks \ 3 cups mini buttery crackers 2 cups cocktail peanuts 1/2 cup butter or margarine 2 tablespoons red pepper sauce 2 tablespoons Worcestershire sauce 1 1/2 teaspoons seasoned salt Wax paper and aluminum foil 3 quarts popped popcorn* Preheat oven to 350°F. Line a large , roasting pan with aluminum foil. Com- • bine pretzels, crackers and peanuts in . pan; set aside. Combine butter, red pepper sauce, Worcestershire sauce and seasoned salt in 2-cup glass measuring cup. Cover with wax paper. Stirring alter 30 seconds, microwave on high 1 to 1 1/2 minutes or until butter is melted. Drizzle butter mixture over pretzel mixture in foil- lined pan, stir to coat. Add popcorn; stir to coat. Bake 10 to 15 minutes or until heated See RECIPES, Page 5 COMMUNITY NEWS Colonial Tea set for Feb. 19 The 94th annual Colonial Tea will be presented at the First Presbyterian Church, Dora and Perkins, in Bromley Hall on Saturday, Feb. 19, from J to 4 p.m. The doors will open at 1 p.m. for seating and for people to shop around in the various sales areas (small gifts, baked goods, etc.). There will also be tickets sold for a drawing for a handmade bird house and a number of filled baskets. The program this year will be a patriotic cantata, "From Sea to Shining Sea," presented by the church choir and various characters in costume in the church sanctuary under the direction of Denise Beckler. After the program, church women in colonial costumes will serve tea and plates of small sandwiches and desserts. All the tables are decorated by church women with their own china and linens. Funds raised from the sale of tickets for the tea and the drawing and from the sale of other items will be used by the Presbyterian Women's organization to support various Presbyterian mission enterprises in addition to contributions to a number of local projects including hospice, Project Sanctuary, the Food Bank, Ukiah Christmas Effort, Victim Offender Reconciliation Program (VORP), and lunches for the homeless on the weekend when Plowshares is closed. Tickets this year are $5. See Myrinda Head for tickets, or phone the church office (468-9235) for information. Chowder feed , benefits St. Mary's Mix 2,100 pounds of fresh clams, 3,360 pounds of potatoes, a measure of tall tales and a ton of friendship and stew for 49 years. Take out once each February and serve to the men in the community and you have one perfectly done St. Mary's Chowder Feed. In 1951, a group of men, all parishioners at St. Mary's Church, decided to do a fund-raiser their way. So led by Ralph Buxton and Phil Miles, the men put together the first Chowder Feed to benefit the school. The men haven't been missed a year since, though it would be hard to prove, the Chowder Feed may now be the oldest annual fund-raiser in Mendocino County. ' When St. Mary's started up its school in the early fifties, Chowder Feed proceeds were sent to it rather than the church. Once St. Mary's Mardi Gras got off the ground in 1969, the men's Chowder Feed became a highlight of the weekend festivities. This year's 49th annual Chowder Feed will be Thursday, Feb. 3 at 6:30 p.m. The fund-raiser will be held at St. Mary's School, 991 S. Dora St. Tickets are $8 at the door. The dinner will include clam chowder and bread. All proceeds will go to the St. Mary's School. Project Sanctuary open house Feb. 1 Project Sanctuary will host an open house and annual meeting Monday, Feb. 1, at their new Ukiah location, 499 Leslie St. The open house will begin at 4:30 p.m., and the new office space dedication will take place at 5:30 p.m. The monthly Board of Directors meeting will follow at 6 p.m. Documentary showing on Friday • "A Case For Reasonable Doubt," a doc,- umentary film about the incident in 1981 in Philadelphia in which'Muuunia Ai ; Jamal, an award-winning journalist, \v;^ wounded and subsequently convicted ul' murder, will be shown at the Anderson Valley Grange at 7 p.m. Friday. Jamal's appeals for a new trial hii drawn international attention and it important for Americans to be informed about this case. This showing is free so if you have not seen it, now is the time. For information, call 895-2273. If you are interested in showing the film in your area, call 8844703. Zen translator reads Hermit Poetry Bill Porter will read from his recently St« COMMUNITY, Page S

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