Newspaper Archive of
The Julian News
Julian , California
October 26, 2011     The Julian News
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October 26, 2011

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10 The Julian News Know Julian Veronica Clark Judy Raines 760-604-1946 760-803-3582 DRE #01350842 DRE #01092197 Experienced In All Aspects of Real Estate - Including Short Sale Negotiations We have homes in Julian and the back country starting with the price of $125,000. They are in good areas and are all sizes. Call us today for a list with pictures or to see any of these homes. J Charming home ideally located in the Heart of La Mesa, Zoned for Multi-Unit, So it is a builder's opportunity or restore this enchanting Cottage. Detached garage. Family's sacrifice is your Opportunity. $240,000 Windfall Trail--Level lot in Shelter Valley Ranchos, paved road, all usable, recent survey. Only 15 minutes from Julian. $25,000. Highway 94 )roperty in historic area of Campo. Close to freeway, 4 mostly usable acres, great well area, some oaks, paved road. $110,000 - adjacent 6 acres also available $120,000. Possible ! Don't throw your money away! ] Become a homeowner today! 11 Bad credit?. No credit? Foreclosure? Bankruptcy? _ I I N0 ctarting at:/-/- 39 90 n Payment Assistance &i | :  : ; Veterans Programs' i Approva[ Rate. .................................... SY'---/ Buy with your Itin # ,Conct Sheree fbr mof,}n,.7,60-767-5545,, Chef's Corner continued from page 6 Some orange juice is fortified at the same rate of 100 IU per 1 cup serving. Cooked salmon contains 360 IU per 3.5-ounce serving; a 1.75-ounce can of sardines has 250 IU of vitamin D; and 3 ounces of tufia has 200 IU. This recipe for Salmon with Orange and Mustard Glaze is an enjoyable way to get an edible dose of sunshine in the form of the vitamin D in this delicious fish dish. SALMON WITH ORANGE AND MUSTARD GLAZE - 1/2 cup fresh orange juice, 1 , teaspoon zest, finely minced, reserved 1i2 cup soy sauce 1/4 cup butter, cut into small pieces 1 1/2 teaspoons Old Bay seasoning 1 (2-pound center-cut) skinless salmon fillet 1/3 cup spicy brown mustard (such as Gulden's) 114 cup (packed) light brown sugar 1 green onion, chopped, white and green parts 1. Preheat oven to 350 F. Boil orange juice, soy sauce, butter and 1 teaspoon Old Bay seasoning in small saucepan for 3 minutes, or alternately, place ingredients in a microwaveable bowl and heat on HIGH for 1 to 2 minutes. 2. Sprinkle salmon on both sides with salt, pepper and remaining 1/2 teaspoon Old Bay seasoning. Place fish on heavy, rimmed baking sheet. Pour glaze mixture over fish. Bake until fish is opaque in center, about 12 to 14 minutes. Remove from oven. 3. Preheat broiler. Mix mustard and sugar in small bowl to blend; spread over salmon to cover. Broil salmon until topping is brown and bubbling, about 2 to 3 minutes. Sprinkle with green onions and orange zest. Transfer salmon to platter and serve. Makes 6 servings. (Additional information provided by Janet Hackert, Regional Nutrition Specialist, Northwest Region, University of Missouri Extension) Angela Shelf Medearis is an award-winning Children's author, culinary historian and author of seven cookbooks, including "The New African-American Kitchen" and her new cookbook, "The Kitchen Diva Cookst." She's the executive producer and host of "The Kitchen Diva!" cooking show on Visit her website at www.divapro. com. HEALTH and PERSONAL SERVICES i [JULIAN MEDICAL CLINIC A DIVISION OF BORREGO COMMUNITY HEALTH FOUNDATION I Starting November 1st- extended I hours on Tuesday, Wednesday, & l [.Next To Town Hall) OPEN MONDAY- FRIDAY 8:00AM TO 5PM 24 HOUR ANSWERING ESERVi-CE 6.Bed Full Service Hospic e & Dementia Cr by Case License :' " SIItlt|Or Ciirt " #374601019 SUNCREST LODGE 34540 Engineers Road and Highway 79 (760) 765-0065 i t I WISDOM, WITHIN / HFA00LING ARTS :J-t Children Aeupressure & Senior Massage Special S48 / *$6o/hr Reg. Price (760)310-8974 Craniocral Massage Yo No Appointments Just Come In ! Certified Animal .  II Adjusting 4111 ) I[ 0, I ,Y }3 *: 1455 Only $30. 0o OFFICE ! "rues & Thurs 8an ons By Bill Fink Lovin That Chili I love chili. I love it on dogs, Iburgers, fries, by itself with onions and piled with shredded =sharp cheddar, and rve even :smothered it over mac"n" cheese. 'When I make itat home I spend a ,couple of hours putting together my Cincinnati concoction and usually a couple of hours more in simmering. I make a lot because some gets frozen, some gets put into potpies and some even gets poured over spaghetti. When I first heard about the annual, hello annual? (where have I been?) Chili Cook Off at the Legion I wanted to get involved somehow. I lobbied (wormed) my way into being a judge. There were ten entries this year. There was a former winner of this contest, Scott Emerson of National City, who's won other contests in Brawley, National City and Chula Vista. His combination of Elk, beef and pork and fresh ingredient from his garden and none of your business when it came to the spices, has won other contests. Tom and Rickey Snow of Chula Vista were there with their concoction of not too hot but smooth after bite has won 41 contests since 1992. They would only tell me that fresh spices, meat and vegetables were key to success of their winning formula. And yes, a big "None of Your Business" followed when asked about specifics. Grand Canyon Trail Chili by Gail Arter and Randy Flint were first time entries. Marinated Sirloin, Worcester, Tabasco, horseradish, spices, coffee and Guinness were part of their blend. Curt Itogawa emphasizes fresh in his Samurai Chili. Five different fresh chilies (peppers), a 50/50 combination of pork shoulder and chuck in a rough grind and over 9 spices and none of your business as to what they were. PT and Karen Garvey cooked up a batch that PT's been doing for thirty years with chuck, chorizo, Clamato, red beer and broth. When I spoke to George Garvey and Eddie Kalish about their entry called "Bucks and Bolts" I didn't get it till George told me about deer and football. So the Charger jersey and main ingredient of venison finally made sense. Further explanation of why it was good, and let me quote George here, "because I made it." Frank Woloszyn"s Smooth Heat Chili took second place in the initial Cook Off and was back with his version from the OB chili Trick-or-Treat for UNICEF, the original Kids Helping Kids campaign, provides children with the opportunity to have fun and save lives at the same time.. UNICEF helps provide children with the essentials for a safe and healthy childhood. To donate or learn how to get involved, visit www.trickor If you know of an individual or organization with an innovative idea for helping older Americans get back to work, you can go to grants to-learn more about the AARP Foundation Income Grants Program that offers funding. The 24-hour preschool television channel Sprout has designed the "Kindness Counts" campaign to support the development of empathy in preschoolers and promote small acts of kindness that matter big. Parents can visit SproutOnline. c0m to add their child's act of kindness to the Kindness Counter. contest. Ground beef and pork sausage was his meat combo. His description of his entry was "quick heat with a smooth fade." His wife Nancy, cooking next to him with her brew of "Julian Chili" featured ground beef, coffee, beer, Pepsi, (no coke, Pesi) mustard and get this, apples. No chance for a place on this one right? Apples? Robert George's entry of "Julian Red" had been featured in two previous contests. He emphasizes home grown veggies, chorizo and beef blend and HABANERO. Oh yeah, he brought the heat. Rounding out the entries was Richard McClain and Pete Rhodes with their Lousiana Red, featuring homemade sausage, October 26, 2011 team of Tom and Rickey Snow. In addition to their certificate they will spend their hundred thousand dollar prize on a world tour next year. Second place went to Julian resident, (no chance for a place on this one right?) Nancy Woloszyn for her Julian Chili. Nancy will spend the next year unmercifully lording over Frank with her superior product. Third went to another Julianite, Curt Itogawa and his Samurai Chili, who in addition to his prize will spend the next year trying to recover his bribe from me. Kidding aside, this event Was fun, and next year Big Mouth is going to let you know about it because you're invitedto compete and you're invited to r This years winners: Tom and Rickey Snow of Chula Vista, flanked by Nancy Woloszyn amd Curt Itogawa chorizo, red beans and garlic, " taste all the entries for a very (gahlic), onions, (onyohns) and lots of spice. Cooking ceased at 2 PM, the four judges were sequestered, given their rating charts with the categories of Texture, Consistencyl Tenderness, Taste, and Overall Quality, which they could rate from 0 to 5. There was water and grapes to cleanse the palette and cups of chili were brought in identified by numbers only, so the bribes collected were to no avail. And the GRAND PRIZE WINNER of the 3rd annual Julian American Legion Chili Cook Off is the husband and wife PETS OF THE:WEEK modest cost. Next year there is a plan for a Peoples ChoiCe Award and there is no truth to the rumor that the judges are being threatened with mayhem. Here Ye e. Here Ye! Friday night dinner by. the Ladies Auxiliary goes Mexican, with Chili Relleno Casserole, Enchiladas, Carnitas, beans, rice,salsa and chips. A great meal for ten bucks and the money they raise is going to gCeat things like their benefit work at the Veteran's Hospitals and supporting the kids in their fundras ng'Ao attend Freedom Foundatioat Valley Forge, . ' f Dijon is a 6 year old neutered Miniature Poodle Mix who arrived matted, dirty, and unloved at the shelter. Look at this handsome guy now! With plenty of love from shelter staff and volunteers, this gentle lap dog has been cleaned and groomed to reveal a happy pooch who enjoys hanging out with his human pals. He is a mellow guy with still plenty of energy for playtime. To meet Dijon, ask for ID#A1430053 Tag#C249. Darcie is a 1 year old female "tuxedo" feline who arrived at the shelter as a stray. She is a little love bug who doesn't mind being picked up, held, and carried around. She is shy with strangers at first, but once she warms up to you she leans in for affection and purrs non- stop when you pet her. Darcie is a sweet girl who deserves a forever home with caring pet parents. To meet her ask for ID#A1424202 Tag#CX23. Now through October 31st all adoption fees are reduced tO only $25! In addition, adoption fees for a second furry companion will be entirely waived! All adoption fees include vaccinations, spaying/ neutering (upon adoption), a microchip and free Vet visit. Dog fees also include a 1 year license. Dijon and Darcie are at our Central County Shelter,.5480 Gaines Street, San Diego. The Shelter hours are 9:30AM to 5:30PM, Tuesday through Saturday or visit www. for more information.