Newspaper Archive of
The Julian News
Julian , California
November 4, 2009     The Julian News
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November 4, 2009

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6 The Julian News ,laD in ,nery November 4, 2009 Julian Julian Homemade Apple Pies Open 7 days Welcome week Main Street Julian Julian Julian Santa Ysabel hake guyamaca Julian 7 to 8 Gateway To All of The Back Country - Comer of 78 & 79 Ample Parking RV Trailer Motorcycle ................. Groups Please Call Return Of 760 765 3495 RISTORANTE ONI.Y Friday Night Fish Fry / ALL I (Not For Take Out) / Julian forTo-Go Orders I Daily Mexican Foo:t & Pizza Specials Con~k~ ~ &Ala-Ca~ Menu 4h~~l Ib i OPEN 7 DAYS - I 1 l:30a.m. - 8:30p.m.Beer &WineI . Available 1760765 1810 Visa/Master Card I It Coleman Creek Center - Julian -- . . / Wa hm Accepteo ~..~ Blocks South of Mai .... " gton) J Julian/Santa Ysabel Two locations to serve Julian Santa Ysabel 2225 Main Street 21976 Hwy. 79 (760) 765-2449 (760) 765-2400 10:00 Picnic 1150 Julian 765 2072 Julian Wynola ANDIED APPL PASTRY COMPANY BA KERY ,.~ BIS TRO ~N~QMEMBER-SPg~|A~ ~EE~~~ i:iiwith ORLARGER BIRTHDA 2128 FOURTH STREET (7eo 765-2655 Open 8 to 6 [dosedTuesday&Wednesda~] I I am - Thursday- Tuesday Clc$ed Wednesday I ianc I ar l=ri & Sat Nites (~D[N UNlit ~I~ 13reakfast at ~am - NCCll Sunda~ fresh Seaiced Night All Day I appy I ( ur flash I ack lhe Chicken $hack Julian booking for aomeflain l unique? Patio Co tj Dining l urroundiru:ja In The Stonewall Building Julian Julian Wraps Sandwiches Panini's a Salads Try out the UpStairs Patio - Best View In Julian - OPEN Thursday- Tuesday Closed Wednesday Eat In Take Out Delivery 760.765.2928 old Rush Hotel Mustang Sally s Julian Wynola MORE THAN GREAT PIZZA! Sunday thrm Thursday Fr|day and Satumlay i.lam - 8:00pro IO~ed'r.e~lavt llam - 9"(g)lpm (760) 765-1004 miles west of'Jullan on n~; 78/79~ 1. GEOGRAPHY: How many lakes are in the North American Great Lake chain? 2. ARTS: What was choreographer George Balanchine's native country? 3. RELIGION: What is the formal name of the Quakers? 4. TELEVISION: What high school did Richie Cunningham attend in the sitcom "Happy Days"? 5. MOVIES: What baseball movie introduced the character of "Wild Thing"? continued on page 15 Thq Kitchen DIVA By Angela Shelf Medeari Plan Ahead For Holiday Pies I've learned the hard way that the secret to a hassle-free holiday cooking is planning ahead. For large holiday meals, the freezer is definitely your friend. Almost everything from appetizers to side dishes to desserts can be prepared and frozen ahead of time. Planning ahead for the holidays also saves money, because you can buy your holiday menu items as they go on sale, prepare them and freeze them. Recently, I spent two hours making pie crusts and baking pies for Thanksgiving. I know that ready-to- bake pie crusts and pre-made pies are readily available at most grocery stores, but during the holidays, I love everything to be homemade. I've found that by using my food processor, I can make a flaky pie crust that takes only a few minutes to process and can be frozen until needed. Holiday favorites like apple, pecan, sweet potato and pumpkin pie actually taste better when made ahead of time, and they freeze beautifully. After baking, allow the pies to cool on a rack for 5 to 6 hours. Wrap each pie in a single layer of plastic wrap and two layers of heavy-duty aluminum foil. Place them in your freezer. You can stack the single crust pies, if necessary. Allow the pies to thaw out at room temperature at least 8 hours before you plan to serve them. These recipes for Quick and Easy Pie Crusts and Fudgy Pecan Pie are delicious ways to plan ahead for the holidays! Quick And Easy Pie Crusts (Makes two 9-inch pies) 3 cups all-purpose flour 1 teaspoon salt 1 teaspoon sugar 1 1/2 cups butter-flavored shortening sticks, chilled and cut into cubes 1/4 cup ice-cold water, plus 1 tablespoon 1 tablespoon white vinegar 1 egg 1. In the bowl of a food processor, blend the flour and salt. Add the shortening, a few cubes at a time, pulsing 3 or 4 times to combine after each addition. In a small bowl, combine the water, vinegar and egg. Slowly add the water mixture to the flour mixture, a tablespoon at a time, continued on page 13