Newspaper Archive of
The Julian News
Julian , California
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October 21, 2009     The Julian News
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October 21, 2009
 

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6 The Julian News October 21,2009 oun nery Lake Cuyamaca Julian Julian emadeorder, App'e 7PieSope"d+s Welcome week Return of /er o SUNDAY Pancakes. French Toast Bacon.Sausage.Ham Variety Of Fresh Fruits 8 am - Noon. Adults $10,gs Kids $5.95 Dairy Goodies, etc. Personal Omelet Station - Cooked before your eyes Wedne ONLY iday Night Fish Fry ALL YOU CAN EAT (Not For T ke Out) Main Street 765 Julian Julian Julian ( ANDIED APPLE BAKERY &BISTRO Julian Julian Julian/Santa Ysabel r I Authentic I !can r I tzza I Drive-Thru Service forTo-Go Ordors J Daily Mexican Food & Piz~ Specials cs.. i [CompleteDirmem&Ala-Czr~Menu ~~1 Two locations to serve you:' I Julian Santa Ysabel [ OPEN 7 DAYS v I 2225 Main Street21976 Hwy. 79 | I 1:3Oa.m. - 8:3Op.m..BeerAvailable & Wine I (760) 765-2449 (760)765-2400 I / 760 765 1810 Visa/Master Card I ~% www.julianpie.com ~2ClBlec%al~of~oekfienofner~shiJntg]~ia~ Accepted J Santa Ysabel Delicious Family Style Country Food Daily Dinner Specials Homemade Meatloaf 1/2 Rack BBQ Pork Ribs New York Steak Fish & Chips or Fish Tacos w/Sauted Mushrooms Genuine Broaster Fried Chicken Shrimp Tempera Open Daily 7 to 7 (closed Tuesday) Friday & Saturday 7 to8 Gateway To All of The Back Country - Corner of 78 & 79 Ample Parking RV * Trailer Motorcycle Groups Please Call 76O 765 3495 10:00 Picnic 1150 Julian (2 miles North of Julian on Fa:(m Road) 765 2072 Wynola Julian lulian 3MORE THAN GRF T PIZZA.+ [ S..day md,,r h-m y .,d ta da, i llam - 8d)0pm ICJo~ lru~! llam - 9:00pro " ] (760) 765-~oo4 1 nnles west of Juhan on Hw v. 78/79 ountain, Wraps Sandwiches Panini's & Salads Try out the UpStairs Patio ~ Best View In Julian ~ OPEN 7 Days A Week Eat In * Take Out * Delivery In The Stonewall Building 760.765.2928 Julian Looking for mething unique? There hope! Corn3 Surroundirzj z6s-tP05 IH L I iulian lulian R1STORANTE TAL IAN 0 T+m P'm+?++ ++$ t~am $ ~ Wynola I 1 am - Thursday Tuesday t~ll~sell Wednesdav Uian+ l ar rri & Sat Nites qDU~ U~IIL ~ Ere kf st at - Sunod y 76 - 1391 All Day I-laPPF I t ur flash I ack lc The Chicken Shack jt ' ' i ' l litl) t ' O l. GEOGRAPHY: What is the tallest mountain in Westem Europe? 2. LANGUAGE: What does the Latin phrase "in media res" mean? 3. FAMOUS QUOTATIONS: What famous writer said, "I hate to advocate drugs, alcohol, violence, or insanity to anyone, but they've always worked for me"? 4. AD SLOGANS: What products were sold with the advertising continued on page 15 The Kitchen DIVA By Angela Shelf Medeari Pumpkin Seeds Are o Little Taste of Fall Pumpkins are one of the high points of the fall harvest. The fruit originated in Central America. Pumpkins -- like cantaloupes, cucumbers and squash -- belong to the Cucurbitaceae or gourd family. Most of the pumpkins that are grown in the United States are from Illinois and become available in October. Whole pumpkins and the carved pumpkin shell are often used as decorative items. The interior pulp Is a nutritious addition to savory and sweet dishes, but don't throw out the seeds! Pumpkin seeds make a tasty snack that's low in calories, high in protein and rich in fiber, as well as vitamins B, E and K, and zinc, iron and magnesium. Pumpkin seeds also contain many beneficial fatty acids and amino acids. The flat, dark-green pumpkin seeds, or pepitas as they are often called, are covered with a yellow- white husk. Pepitas are a key. ingredient in Mexican recipes, and are often used in the cuisines of many other cultures. Toasted pumpkin seeds add a nutritious crunch when used as a topping for sauteed vegetables or salads. Grinding pumpkin seeds with garlic, parsley or cilantro and adding olive oil and lemon juice to the mixture makes a wonderful salad dressing. Pumpkin seeds are also a delicious addition to oatmeal-raisin cookies or granola recipes. Pumpkins seeds are a power- packed addition to sauces, soups and salads, and they're a healthy snack. Roasting and adding spices enhances their flavor. This recipe provides a few suggestions for preparing pumpkin seeds. TOASTED PUMPKIN SEEDS 1 pumpkin (field or sugar), about 2 cups 2 tablespoons vegetable oil, 2 tablespoons salt, plus more for sprinkling Cooking oil spray 1. Cut a fresh, ripe pumpkin in half. Remove the membrane and seeds and as much pulp as possible. Separate out seeds (leaving some of the pulp on adds to the flavor). Do not rinse the seeds, as they will steam instead of toasting. Pick through the seeds and remove any continued on page 13