Newspaper Archive of
The Julian News
Julian , California
March 24, 2010     The Julian News
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March 24, 2010

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6 The Julian News ulian ountry March 24, 2010 lulian lulian luilan Santa Ysabol "RANC CAFE [ i,I Delicious Family Style Country Food Daily Dinner Specials Homemade Meatloaf 1/2 Rack BBQ Pork Ribs I New York Steak Fish & Chips or Fish Tacos Genuine Broaster Fried Chicken v p L ! Co,u ! "rooms Shrim" Terns'era ,.,~, ~, ~,~., V..~ ~,, ~o~I "r00. 760-765.2167 2;l. e6 M a.i.n S t rect:]:u.l.i a n =C-,,i (closed Tuesday, lulian Wynola lulian Lunched Dinner- ; 765-0173 2224 Mid-Week Dinner S MORE THAN GREAT PIZZA! [ Sunday thru Thursday Friday and Saturday ] llam - 8:00pm liana - 9:00pna I (760) 765" 1004 J miles west of Julian on Hw~. 78/79~t Friday & Saturday 7 to8 Gateway To All of The Back Country - Corner of 78 & 79 Ample Parking RV Trailer Motorcycle Groups Please Call 76O 765 3495 lulian Wynola Mondays: Half Off Entree Specials Tuesdays: All Day Happy Hour Thursdays: Chicken Shack Night Friday and Saturdays: Live Piano Lunch from 1 1am - 4pm Dinner from 4pro - 8pro (9pm) Sunday Champagne Brunch 9am Closed .Wednesdays 760.765.1587 www.jeremysonthehill.com Between Santa Ysabel and Julian lulian iulian iuilan (CANDIED APPL-E]I &Pizza I i Orive-Thru Service ] [ forTo-Go Orders [ I I IOPEN 7 DAYS - I I11:30a.m. - 8:30p.m. Beer & Wine I . Available [ 760765 1810 Visa/MasterCardl X Coleman Creek Center - Jul'an -- . . t '~ Blocks South of Main on Washington) ~ccepteo 10:00 Pi "g cnlc 1150 Julian Orct ...... (2 miles North 0f Julian on Fa 765 2 72 lulian iulian ]ullan/Santa Ysabel Your hocation Here Men.u: Ptea:se ra: ........ In Our Your Restaurant 13 Weeks - $175 26 Weeks - 8325 52 Weeks - 8600 1. THEATER: Who played the lead role in "Hello, Dolly!" when the play first started on Broadway? 2. MEDICAL: What's the common name of the condition called nasopharyngitis? 3. LANGUAGE: What is called a "torch" in England would be known in the United States as what? 4. TELEVISION: Who created the character called "The Hippy Dippy Weatherman"? 5. MOVIES: What movie featured the line. "Houston, ~e ha~ e a problem"'? contimwd on page 15 Peppercorns Add Punch to Chicken Dish Whenever I'm thinking about ways to add variety to chicken recipes, my spice rack always provides inspiration. Freshly ground peppercorns add a much-needed boost to the mild flavors of chicken, pork and fish. Peppercorns come in various shades, including white, green, pink, red and black. The color m of the peppercorn depends on the maturity of the berry. All peppercorns come from the seed of the Piper nigrum plant. About 50 berries grow in spiky clusters on long vines supported on posts. Black peppercorn berries are picked before fully ripening and allowed to ferment for two to three days. Then the berries are spread out in an even layer and sun-dried for two to three days until shriveled and nearly black. Pepper comes from grinding peppercorns until they are fine. Most peppermills are adjustable to create fine, medium or coarse grinds of pepper. Crushed black peppercorns or freshly ground black pepper combined with Ranch dressing makes a spicy, flavorful coating for baked chicken. Ranch dressing has been one of America's favorite condiments for more than 40 years. It's used on everything from salads to pizza to potato chips. One of the best known brands of Ranch dressing was created by Steve Henson. Steve and his wife, Gayle, purchased 120 acres of picturesque ranch land outside Santa Barbara, Calif., in 1954. They named their new property Hidden Valley and started a dude ranch. Every night, they treated their guests to a homemade meal featuring a salad topped with a creamy, herb and spice-flavored buttermilk dressing that Steve had created in Alaska. Guests loved Steve's Ranch Dressing and asked for jars to take home. Soon there was so much demand for the dressing that the Hensons started a mail-order business. They began shipping bottles and dry package mixes of their Hidden Valley Ranch Dressing around the United States. The Hidden Valley Ranch Dressing brand was bought by the Clorox company in -1972. In today's recipe, the fiery pop of black pepper combined with the continued on page 14