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County Faretasty fresh Bunny has come and gone, the egg hunt is over and the kids have overdosed on chocolate and jelly beans. You're cleaning up the last of the festivities when sud- denly, reality in every shade of pastel seems to stare you down. What do you do with all those hard- boiled eggs? No worries. We've got some ideas for you to nosh on: Deviled eggs Halve some eggs and scoop out the yolks. Mash them up, folding in a little sour cream or mayonnaise to lighten, a little mustard, some chopped herbs, maybe a dash of Worces- tershire. Dollop the filling back in the shell (or pipe it in if you're feeling fancy) and you've got stuffed eggs. To devil them prop- erly, add a little heat with a dash of Tabasco or a sprin- kling of cayenne pepper. Sauce ravigote For something a little This one's a no-brainer. different, try adding chopped egg to this sauce. & After the hunt — Use up those extra Easter eggs (MCT) — The Easter MCT photo Left with hard-boiled eggs, incorporate them into other recipes such as an empanada filling. Taken from the French "ravigoter," which means "to perk up," the cold ver- sion of this sauce is basi- cally a vinaigrette decked out with capers, chopped herbs and maybe chopped onion or shallot. Chopped egg adds richness, espe- cially when spooned over spring vegetables. Empanadas boiled eggs and ground meat? Add a couple hard- boiled eggs to your meat- loaf before baking, or coat the egg with sausage, bread it and deep-fry it to make a classic Scotch egg. Or chop them up and use in empanadas: Spice ground What is it with hard- beef or chicken with a little cumin, a pinch or two of paprika and some chopped onions, eggs, olives, even some raisins for an unex- pected touch of sweetness. Place the filling in little pastry rounds (make your own, or use puff pastry) and bake or deep fry. Anchovy, pepper and egg pintxos Want to dress your eggs up a bit? Try them in a lay- ered Spanish tapa. Spoon a little mayonnaise on a toasted baguette slice. Top with a slice each of egg and boiled, peeled potato. Place a strip of roasted green and red pepper over, then top with a couple anchovy fillets and a sprin- kling of minced parsley. Sable cookies Diabetes Quick Fix: Balsamic Veal, Linguine with Broccoli make a sweet and savory sauce for veal. The secret is sweet balsamic vinegar. HELPFUL HINTS: Fresh linguine can be found in most supermar- kets. Dried linguine can be used. It will take about 8 minutes to cook instead of 3 minutes. It takes only minutes to chicken cutlets can be used instead of veal. Thin boneless, skinless Minced garlic in jars can be found in the produce department of the supermar- ket. If preferred, 2 large gar- lic cloves can be used. COUNTDOWN: Place water for linguine on to boil. Make veal. Did the chocolate bun- nies not satisfy your sweet tooth? These rich, buttery cookies are known for their wonderful "sandy" texture. The addition of crumbled hard-boiled egg yolks adds richness and helps to contribute to their final texture. ASPARAGUS SALAD WITH COPPA Total time: 30 minutes Servings: Makes 2 sal- ads Culinary SOS: Shaved salad, smooth sailing (MCT) — SHAVED very finely diced red onion 11 (about 1 clove) parsley dill gar1 ⁄2 1 ⁄211 ⁄4 preserved lemon ⁄4 ⁄2 3 Note: Adapted from Juli- enne restaurant in Santa Barbara, Calif. Preserved lemon is available at select well-stocked supermarkets, as well as cooking and gourmet supply stores. Champagne vinaigrette: ⁄4 1 to coat. Set aside for a few minutes to soften the asparagus and onion. 2. Meanwhile, divide the coppa between 2 plates. 3. Take the marinated asparagus and onion (it should be pliable like firm noodles), gently twist them into a little nest and place atop the coppa. Garnish with shaved Parmigiano. Serve immediately. cup champagne vine- 1 cup blended olive oil pepper 3 teaspoon salt⁄4 ⁄4 cup plus 2 tablespoons teaspoons finely diced teaspoon sliced garlic 2 teaspoons minced 1 teaspoon minced fresh teaspoons chili flakes 8049 Hwy 99E, Los Molinos, CA will keep, covered and refrigerated, for up to 5 days. Asparagus salad: 1 bunch (about 12 stalks) asparagus, trimmed and very thinly shaved or sliced lengthwise using a knife or mandoline teaspoon crushed black In a medium bowl, com- bine the onion, preserved lemon, garlic, parsley, dill and chili flakes. Add the champagne vinegar and mix well to evenly distribute. While whisking, slowly drizzle in the oil. Season to taste with the salt and pep- per. This makes a scant cup vinaigrette, more than enough for the remainder of the recipe. The vinaigrette very thinly sliced cup champagne vinai- grette, more if desired 14 slices spicy coppa (prosciutto or pancetta can be substituted) Shaved Parmigiano, for 1 ⁄4 garnish 1 small, young onion, Rebecca Glenn new Esthetician working Introducing at Abbey's Hair Works 731 Main St. Ste. 1A. Services include: Facials, Waxing, Eyelash Extensions, Spray Tanning first appointment with this ad. Call (530)527-3974 and Permanent Makeup. 20% off 1. Place the shaved asparagus and onion in a bowl and add about 4 table- spoons vinaigrette, tossing FRIDAY SPECIALS WHOLE TRI-TIPS Celebrating our 9 yr Anniversary WHOLE RACK OF SPARE RIBS $ starting at $ 1ST COME 1ST 2 Bud's BBQ 528-0799 Only good through April 30, 2012 OR RESERVE 22825 Antelope Blvd • Red Bluff SERVED 15 20 We Accept EBT "Your Family Supermarket" We appreciate your business - and we show it! HOURS: 7AM - 9 PM DAILY BLACK CANYON ANGUS BEEF WE FEATURE Bone-In Country Style Pork Ribs SPECIALLY CUT MEATS AT NO EXTRA CHARGE Fresh Drumsticks or Thighs Prices good April 11-17, 2012 Meat Specials Bone-In Beef Rib Steaks Fresh, Extra Lean Ground Beef (not to exceed 15% fat) coli. BALSAMIC VEAL WITH LINGUINE AND BROCCOLI Finish linguine and broc- lic vinegar and 1/2 cup water. Reduce liquid by half, typi- cally about 1 minute. Return veal to pan and warm through, about 30 seconds. Remove from heat. Serve veal and sauce over lin- guine. 7 g fat, 2. g saturated fat, 135 mg cholesterol, 38 g protein, 15 g carbohydrates, 1 g dietary fiber, 7 g sugars, 75 mg sodium. Per serving: 280 calories, BROCCOLI Exchanges/Choices: 1 carbohydrate, 5 lean meat LINGUINE WITH 1/2 pound broccoli flo- rets (about 3 cups) 1 teaspoon olive oil 1 cup frozen diced onion 2 teaspoons minced gar- 1/2 pound veal cutlets Salt and freshly ground black pepper 4 ounces fresh whole wheat linguine 1 teaspoon olive oil Salt and freshly ground black pepper Bring a large saucepan with 3 to 4 quarts water to a boil. Add linguine and broc- coli to boiling water. Boil 3 minutes. Drain. Toss with 1 teaspoon olive oil. Add salt and pepper to taste. 1/4 cup balsamic vinegar 1/2 cup water Place large pot of water on to boil for linguine. Heat olive oil in a medium-size nonstick skillet over medi- um-high heat. Saute onion and garlic 2 minutes. Flatten veal with bottom of heavy pan, add to skillet and saute 1 minute on each side. Remove to a plate and sprinkle with salt and pep- per to taste. Raise heat to high, and add balsamic 4 g fat, less than 1 g saturat- ed fat, 0 mg cholesterol, 10 g protein, 36 g carbohy- drates, 5 g dietary fiber, 3 g sugars, 140 mg sodium. Exchanges/Choices: 2 starch, 1 vegetable, 1/2 fat ___ Per serving: 210 calories, From "Mix'n'Match Meals in Minutes for People with Diabetes" by Linda Gassenheimer, published by the American Diabetes Association. To order this book call 1-800-232-6733 or order online at http://store.diabetes.org. 384-1563 STAMPS ACCEPT FOOD WE REQUIRED FOR EVERYDAY LOW PRICING OR SALE ITEMS NO CARDS Boneless, Stuffed Pork Chops Wednesday, April 11, 2012 – Daily News 5A $ 179 lb. Premium, Gala or Fuji Apples $ Red or Green Leaf or Romaine Lettuce 119 Fresh 99¢ Dinner 7.25 oz. box Mac & Cheese Callender's Frozen Dinner Marie Entrees 12-19 oz. 4 for 1100 $ lb. $ 699 lb. Artichokes $ 299 Produce Specials Large Tomatoes Cluster Vine lb. $ 349 lb. Honeydew Melons Sweet lb. 69¢ Smucker's Fruit Jelly or Preserves 12.75-18 oz. Jars 2 for 600 $ Callender's Pot Pies 16.5 oz. ea. 4 for 500 $ Quaker Life or Crunch Cap'n 69¢$ Marie 2 for 600 Crystal Cereals 11.5-14 oz. Ice Cream 56 oz. Vegetables 11-15.25 oz. Canned 89¢ ea. Sara Lee Iron Kids Bread 20 oz. 2 for 600 $ 20 pack Soft Pepsi Drinks 10 for1000 $ Aquafina Water 24 pack 1 ⁄2 Liter 2 for 600 $ 2 for 700 $ Keystone or Natural $ Find us on Facebook! facebook.com/nuwaymarket 1499 30 pks Beer + crv $ 229 $ 599 + crv $ 399 $ 1999 30 pks Beer + crv $ 159 lb. Grocery Specials 10.5-11.5 oz. Dorito's Tortilla Chips 4.66-10.25 oz. Banquet Value Meals $ 399 lb. + crv Bud, MGD or Coors