Newspaper Archive of
The Julian News
Julian , California
February 2, 2011     The Julian News
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February 2, 2011

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February 2, 2011 The Julian News 15 Dennis Frieden Owner/Broker Broker Since 1983 Jane Brown-Darch Broker/Associate 21 Years Ex erience Stunning Panoramic Views, 3 BR, 3 BA, log [ home, completely furnished with guest cabin [ and horse facilities. A great opportunity! [ $1,495,000 ] 2 BR, 2.5 Bath, 2,060 sq. ft. Home on 2.5 Acres built in 1995. This cedar home with a 210 degree view from Lake Cuyamaca to Downtown San Diego and the coast in- cludes a 650 sq.ft, deck and many dual-pane I windows. There is also a 885 sq. ft. garage/I workshop and many more special features. $529,000 ] 1771 Whispering Pines Drive View to Vo|can Mountain 00239;000 $199,000 Debora Kerch Realtor/RMS Charming Mountain Cottage on 39.10 Pristine Acres and only halfa mile from town. Home has 1494 sq. ft. with 3 bedrooms and 2 baths. A must see Julian Property! 0099;000 $729,000 760-765-0818 "Arc in The Pines" home designed by Wallace E. Cunningham with MANY unique amenities. Located on two legal parcels of 4.21 acres in Pine Hills with numerous lilacs, roses and fruit trees. A Must See! $695,000 4584 Luneta Drive Designed as a Bed and Breakfast, each of 4 Bedrooms has a Full Bath and Walk-In Closet. Built in 2009 with Bamboo Hoors, Granite tile kitchen counter tops, Ash cabinets, open loft area with handcrafted pine railing. $650 00o 35145 Lilac Ln.- Harrison Park Home with views of surrounding mountains. 2 Bedrooms, 2 Baths, with woodstove in liv- i mg room. There is a tankless water heater, I walk-in closets in bedrooms, a large pantry, I enclosed back porch and fenced yard. [ $299,500 ] 2735 Salton Vista Drive Charming Mountain Getaway with Knotty Pine Interior $215,000 1705 Whispering Pines Mountain Cabin in super condition. Open beam ceiling, beautiful setting, excellent interior, large oak trees. $208,000 2820 Lilac Manzanita and live oaks; views Volcan Mountain. $90,000 3153 Williams Ranch Road- Wynola Area High Yield Well, Septic Layout $279,0OO 4669 Pine Ridge Ave. 5.5 Acres in Pine Hills with views of Cuyamaca peaks. Very secluded. Water Meter is in. Great opportunity to build your dream home. $230,000 Make Julian Realty your first stop for Home and Land in the Beautiful San Diego Back Country Located Next to the Town Hall at 2127 Main Street Chefs Corner continued from page 6 rolled in a tortilla or as filling for a sandwich roll. The dish also freezes beautifully and can be re-heated in the microwave. You can prepare the chicken needed for this dish while you're preparing dinner for the evening by making a double batch. For example, some of the chicken can be used as part of a stir- fry or as a topping for a salad that day. Season and cook the remaining batch of chicken using the spices recommended in the recipe. Cover and refrigerate the pre-cooked chicken and use it for the Slow Cooker Green Chile Chicken. You also can substitute cubes of pork for this dish with great results. SLOW COOKER GREEN CHILE CHICKEN 2 pounds skinless, boneless chicken breast halves and/or thighs, cut into 1-inch pieces 1 tablespoon chili powder, divided 2 teaspoons ground cumin, divided 2 teaspoons poultry seasoning, divided 1 teaspoon ground black pepper 1/2 teaspoon salt 3 tablespoons olive oil or cooking oil 1 (16-ounce) jar green salsa or salsa verde 1 (10-ounce) package, chopped, frozen spinach or zucchini, thawed and drained 1 (15-ounce) can black beans, pinto beans or kidney beans, rinsed and drained 1 (14.5-ounce) can diced tomatoes with onion and garlic 1/4 cup low-fat sour cream (optional) 1/4 cup low-fat shredded Cheddar cheese (optional) 1. In a large bowl, toss chicken with 1/2 tablespoon of chili powder, 1 teaspoon cumin, 1 teaspoon poultry seasoning, pepper, salt and 1 tablespoon of the oil to coat. 2. In a large skillet, add remaining 2 tablespoons of the oil to pan and heat over medium high heat. Cook chicken, half at a time, in hot oil over medium heat until no longer pink. Drain off fat. Place chicken in a 4- or 5-quart slow cooker. Stir in the remaining 1/2 tablespoon chili powder, the teaspoon of cumin and poultry seasoning, the salsa, spinach or zucchini, beans and undrained tomatoes. 3. Cover and cook on low-heat setting for 4 to 5 hours or on high- heat setting for 2 to 2-1/2 hours. If desired, top with sour cream and cheese. Makes 6 servings. To store reserves: Place chili in an airtight container. Seal and chill for up to 3 days or place in freezer bag or airtight container for up to 6 months. (Tips courtesy of DeeAnn Leines, a health and nutrition educator with University of Minnesota Extension.) r, Angela Shelf Medearis is known as The Kitchen Diva! She's the executive producer and host of "The Kitchen Diva!" cooking show on Her new inspirational book is "Ten Ingredients for a Joyous Life and a Peaceful Home -- A Spiritual Memoir" and was co- written with Pastor Salem Robinson Jr. ( Visit her website at (c) 2011 King Features Synd.. Inc. Back Country Critters photos by Durbin Potter