Newspaper Archive of
The Julian News
Julian , California
Lyft
March 3, 2010     The Julian News
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March 3, 2010
 

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6 The Julian News March 3, 2010 Julian Back Country Dining s Winery Guide Julian Homemade Apple Pies Phone Open Orders 7 days Welcome  week unf! . 765 SUNDAY Pancakes.French Toast Brum h Buffet Bacon-Sausage.Ham Variety Of Fresh Fruits 8 am - Noon. Adults $10 - Kids SS -5 Dairy Goodies, etc. Personal Omelet Station - Cooked before your eyes Julian nday, qlmrsday, Friday, Saturday 10:30 to 4 I unday 11 to 4 closed Tuesday & wednesday | & 76o 765 0832 8n-2124 irdStreet 8667650832 TolI Free  one block off Main Stree_t wunvjuliantea.com iulian/Wynola MORE THAN GREAT PIZZA! ] Sunday thru Thursday Friday and Saturda Y I llam - 8:00pro 11am - 9:00pro I (760) 765.1004 J m 3 miles west of Julian on Hwv. 78/79J lulian ot Drink Good Foo , Looking for ornething unique? There i hope! ULIAN Mid-Week Dinner S lulian Santa Ysabel Delicious Family Style Country Food Daily Lunch Specials Chef's Salad Angus or Buffalo Burgers Grilled Chicken Salad Great Homemade Chili Cheese Steak Sandwich re (closed Tuesday) Friday & Saturday 7to8 Gateway To All of The Back Country - Corner of 78 & 79 Ample Parking RV Trailer * Motorcycle Groups Please Call 76O 765 3495 765 2O72 Julian Julian Julian tDIED APPLI Authentic PASTRY COMPANY Mexican Food & Pizza nr|ve-lhr. Service  for To-Go Orders Daily Mexica Food & Pizza Spedals Complete Dinners & Ala-Carte Menu Sma to La Ptzs (W Sa) OPEN 7 DAYS 1 1:30a.m. - 8:30p.m. 760 765-1810 Coleman Creek Center - Julian  Blocks South of Main on Washington) Beer&Wine Available VisaJMasterCard Accepted _ Julian/Santa Ysabel Wynola Two locations to serve you:  Julian Santa Ysabel I 2225 Main Street 21976 Hwy. 79 [ (760) 765-2449 (760) 765-2400 / k www.julianpie.com Your Location Here rose Your Restaurant In Our Dining Guide 13 Weeks - $175 26 Weeks - $325 52 Weeks - $600 Rodriz 1. LANGUAGE: In old England, what was the profession of someone known as a baxter? 2. TELEVISION: In what country was "Jeopardy!" host Alex Trebek born? 3. MEDICAL: What is the medical name for "the bends"? 4. ANIMAL KINGDOM: What kind of animal would be described as "lupine"? 5. MUSIC: How many members are in the Mormon Tabernacle Choir? continued on page 15 Mondays: Half Off Entree Specials Tuesdays: All Day Happy Hour Thursdays: Chicken Shack Night Friday and Saturdays: Live Piano Lunch from 1 1am - 4pro Dinner from 4pm - 8pro (9pro) Sunday Champagne Brunch 9am Closed Wednesdays Reservations Recommended 760.765.1587 www.jeremysonthehill.com 4354 Highway 78 Santa Ysabel and Julian Steamed Fish With A Jamaican Twist Eating fish is an excellent way to add a low-fat, good-quality protein, omega-3 fatty acids, minerals and vitamins to your diet. Two servings of fish per week will greatly benefit your health. The high amounts of protein in fish also aid in the regulation of blood sugar for those with diabetes. If you've been timid about preparing fish, try the steaming method. Cooking "en papillote"-- meaning "in paper" in French -- is a method in which you seal the food in a pouch and bake it. The food essentially steams in the oven in its own juices. This Jamaican-Style Steamed Fish recipe is cooked "en papillote." It's a beautiful dinner party dish because it's easy to prepare in advance and cooks quickly. Present each diner with their own aromatic packet of steamed fish and beautifully cooked vegetables in a delicious sauce. Jamaican-Style Steamed Fish done "en papillote" is a new twist on cooking fish. JAMAICAN-STYLE STEAMED FISH You also can prepare the steamed fish in this recipe using sheets of aluminum foil or in small, unch-sized paper bags. Twist or fold the ends to seal the foil or the paper bag closed. 4 (8-ounce) fillets, use red snapper, tilapia, salmon, catfish, orange roughy, perch, whiting or whitefish 1 tablespoon olive oil 1 small yellow onion, peeled and sliced into rings 1 1/2 teaspoons salt, divided 1 1/2 teaspoons ground black pepper, divided 1 teaspoon ground allspice, divided 1/2 teaspoon cayenne pepper 4 cloves garlic, peeled and coarsely chopped 1/4 teaspoon fresh, peeled, minced ginger 12 cherry tomatoes, sliced 12 white button mushrooms, sliced 2 cups broccoli florets 1 small red bell pepper, stemmed, seeded and diced Leaves from 4 sprigs fresh thyme Grated zest and juice of 1 lemon 1/2 cup water continued on page 14