Newspaper Archive of
The Julian News
Julian , California
May 26, 2010     The Julian News
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May 26, 2010

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6 The Julian News Julian and Back Country Dining s Winery Guide May 26, 2010 II Julian Monday, qTquriday, Friday, Saturday 10:30 to 4 Sunday 11 to 4 closed Tuesday w wednesday f"fh Anfive.rsa ?---Cdebration -)-._ Julian Tea 760 765 0832 -2124 qhirdStreet www.juliantea.com # Julian lulian Hc lemade ApI,le Pies Phone  Open Orders w"I'L'I: Y/" 7 days Welcorne/-ff " _ "'aweek SUNDAY Pancakes. French Toasl Brunch Buffet Bacon.Sausage.Ham Variety Of Fresh Fruits 8 am - Noon. Adults $10 .95 Kids $5 .9 Dairy Goodies, etc. Personal Omelet Station - Cooked before your eyes Julian lulian Julian Santa Ysabel Delicious Family Style Country Food Daily Dinner Specials Homemade Meatloaf 1/2 Rack BBQ Pork Ribs New York Steak Fish & Chips or Fish Tacos w/sauted Mushrooms Genuine Broaster Fried Chicken Shrimp TemPera z'ffB2 - ""   Country- Corner of 78 & 79 .00OW EL[.00-f CANDIEDAPPL AmpleParking RV Trailer * Motorcycle ["  RANCH - r  '#o.. ITALIANO [ f" ,/k[3:  .  " . ['---:'.(bs'Y,: 760 765 003 l'i6.M a,i,nS t tee tluli a n @, , : Julian Lake Cuyamaca Wynola $9 95 OIot For Take Out) Saturday Night Prime..,! Rib00l00 Julian lulian/Wynola Authentic Mexican Food & Pizza c Drive-Thru Service  for To-Go Orders Daily Mexicm Food & Piz Sicials Complete Dinners & Ah Menu Small to Large  (W Seka) OPEN 7 DAYS 11:30a.m. - 8"30p.m. 760 765-1810 Coleman Creek Center - Julian 2 Blocks South of Main on Washington) Beer&Wine Available Visa/Master Card Accepted j Wyno!a lullan o Drinks" Good Food  Looking for omething unique? There i hope! 4921  76S-190! Rodguez Mondays: Open Mic/Karaoke Night on our Beautiful Patio[ Tuesdays: All Day Happy Hour Wednesdays: Now 0 ep__e_n! Thursdays: Chicken Shack Night Friday and Saturdays: Live Piano Sunday Champagne Brunch 9am Open Every Day[ Reservations Recommended 760.765.1587 www.jeremysonthehill.com 4354 Highway 78 Between Santa Ysabel and Julian// Julian Lincoln Deming Post 468 Friday Night Community Dinner May 10 donation 5: 3 0 t .r Sold Out Kick Grilled P Fries, Cole aw, Roll Dessert l. U.S. PRESIDENTS: During which president's administration was the Thanksgiving holiday officially declared to be the fourth Thursday in November? 2. FOOD & DRINK: In the preparation of food, what is a garde- manger? 3. GEOGRAPHY: What body of water does the Danube River flow into? 4. ADVERTISING CHARACTERS: What was the name of the grocery-store manager who told customers: "Please don't continued on page 15 Family Friendly MORE THAN GREAT PIZZA! Sunday thru Thursday Friday and Saturday llam - 8:00pm llam - 9:00pm (760) 765-1004 miles west of Julian on Hw. 78/79/ Julian ULIAN 9ecials Julian/Santa Ysabel Two locations to serve Julian Santa Ysabel 2225 Main Street 21976 Hwy. 79 (760) 765-2449 (760) 765-2400 www.julianpie.com The Kitchen DIVA By Angela Shelf Medeari Start With Avocados I've found some great buys recently on Haas avocados. I've enjoyed experimenting with unique recipes that showcase their smooth, buttery flavor. Hass avocados are native to Mexico and grow in the Michoacan area, west of Mexico City. The climate and growing conditions are perfect there because of the rich volcanic soil and mountain rain. Avocados contain the good "heart healthy" fats important in a balanced diet. They contain 20 vitamins and minerals and are a good source of fiber, folate and potassium. Avocados also contain high amounts of magnesium, vitamin E and folic acid compared to other fruits. They're also high in beta- carotene and have 60 percent more potassium than bananas. Firm avocados will ripen in a day or two at room temperature in a brown paper bag on your kitchen counter. An avocado is ready to serve when the skin turns from dark green to nearly black and yields when pressed gently with a thumb. Ripe avocados can be kept in the refrigerator for several days. This recipe for Mexican Avocado and Grapefruit Salad With Warm Bacon Dressing is an unusual and tasty combination of flavors. The buttery texture of the avocado and the cheese, the citrus bite of the grapefruit slices and the crunchy tortillas and jicama are highlighted by the beautifully flavored warm bacon dressing. This salad is the perfect way to start a dinner party. Mexican Avocado and Grapefruit Salad With Warm Bacon Dressing 4 large (10 inch) flour tortillas 2 fully ripened avocados from Mexico, halved, pitted and peeled* 4 cups mixed greens 1 large pink or white grapefruit, sectioned and cut into large chunks (about 1 cup packed) reserving juice 1 cup jicama or 1 Granny Smith apple, peeled and cut in 1/2- inch matchsticks 3 ounces queso fresco or feta cheese, cut in 1/2-inch cubes (3/4 cup) 6 slices bacon continued on page 14 /