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Ifyourrefrigeratoris like mine, it harbors an odd assortment of left- overs and jars of al- most-gone food. So can you do with these items? Try these suggestions on for size: Salad dressing. It's a rare re- frigerator that doesn't have an assortment of al- most-empty salad dress- ing bottles. With any oil and vinegar dressings like Caesar, Italian or other vinaigrettes, mix them to- gether to marinade beef, pork or chicken. The oil adds flavor, the vinegar (or other acid like lemon juice) tenderizes. You'll need enough to coat the meat or poultry, then cover and refrigerator it for at least an hour be- fore roasting, grilling or baking. Applesauce. That last bit of applesauce will make a wonderful cole- slaw dressing. Make sure you have about cup ap- plesauce left and then add cup mayonnaise, tea- spoon onion powder, 1/3 teaspoon celery salt, 1 tea- spoon prepared mustard, 1 teaspoon sugar and 2 tablespoons water. Ap- ply the lid, shake well and toss with 4 cups shred- ded cabbage or packaged coleslaw mix. Refrigerate overnight to allow flavors to meld. Yield: 8 servings. Cooked rice. Turn that rice into a wonder- ful quiche crust. Mix to- gether 2 cups white or brown leftover cooked rice, one beaten egg and one teaspoon soy sauce. Spread evenly to cover a well-buttered quiche or pie pan. Bake crust at 350 F for 10 minutes. Remove from oven. Place any kind of fresh or frozen vege- tables (broccoli is a good choice) or meat in bot- tom of crust. Mix together 4 beaten eggs, 1 cups milk or half-and-half, salt and pepper to taste and a dash of nutmeg. Pour over vegetables. Top with 1 cup grated cheese (Swiss, cheddar, Jack or any com- bination). Bake at 350 F for 45-50 minutes or until a knife inserted near cen- ter of pie comes out clean. Remove from oven and let sit 10 minutes before serv- ing. You can practically clean out the refrigera- tor into your quiche pan. Just remember to add the cheese last to make a beautiful mellow, brown crust on the top. Mashed potatoes. Left- over mashed potatoes make a great topper for most any casserole. Shep- herd's pie is a great exam- ple: Preheat the oven to 400 F. In a skillet, heat 1 tablespoon olive oil, and saute 1 pound ground or shredded turkey, cup minced celery and cup chopped onion un- til brown. Add cup beef or chicken broth, 1 table- spoon ketchup, tea- spoon dry mustard and 1 teaspoon Worcestershire sauce. Cook for 5 minutes. Mix in the peas. Pour mixture into an 8-by-8- inch baking pan. Spread the leftover mashed pota- toes over the top. Sprin- kle with a little paprika for color (optional). Bake for 30 minutes. Yield: 6 servings. Buttermilk. That cup of buttermilk won't last forever. Before it goes bad, use it to make fabu- lous oven-fried fish. Pre- heat the oven to 400 F. Line a baking pan or cookie sheet with alumi- num foil and spray it with cooking spray. In a flat dish or pan mix together cup cornmeal, tea- spoon paprika, tea- spoon oregano, 1/8 tea- spoon cayenne, stirring with a fork until blended. Pour the buttermilk into a shallow bowl. Cut fish fil- lets to equal four servings (catfish is perfect for this recipe) into portion-sized pieces. Dip each piece in the buttermilk and then in the cornmeal mixture, making sure to dip both sides of each piece. Place on the sprayed foil. Driz- zle olive oil over the fillets or spray with olive oil-fla- vored cooking spray. Bake for 25 minutes. Wouldyouliketosend a tip to Mary? You can email her at mary@ everydaycheapskate. com, or write to Everyday Cheapskate, 12340 Seal Beach Blvd., Ste. B-416, Seal Beach, CA 90740. EVERYDAYCHEAPSKATE Don't throw that out DAILYNEWSFILEPHOTO Ridge lakes. The following are the scheduled August field trips for Mount Lassen Chapter California Native Plant So- ciety. All activities are free and open to the public. For more information, visit the chapter website at mount- lassen.cnps.org. • Vina Plains Preserve, Nature Conservancy — Sat- urday, Aug. 6 Meet at DeGarmo Park in north Chico at the parking lot entrance off Esplanade at 8 a.m. with hat and water and strong shoes for walk- ing on hard, lumpy soil. The group will walk about 1 mile in the Preserve, which is 16 miles north of Chico, visit- ing 2 large vernal pools to see 2 endangered grass spe- cies and a rare spurge. Sev- eral native annual perenni- als as well as annual and perennial exotics will be on display. There are no re- stroom facilities at the pre- serve. Back by noon. Write to leader Rob in advance at rschlising@csuchico.edu to reserve a copy of the hand- out. • Hat Lake to Paradise Meadow,LassenVolcanicNa- tionalPark—Sunday,Aug.14 Meet at Chico Park & Ridewestlotintimetoleave by 8:30 a.m. The group will drive State Routes 32 and 89 for 86 miles to the trail head in Lassen Park. Para- dise Meadow is a favorite site for viewing wildflow- ers. The meadow, at 7,200 feet, has a glaciated head- wall for a scenic backdrop. Expect to see elephant head and gentian near Hat Lake, scarlet gilia along the first mile and satin lupine in tim- bered openings. Watch for columbine, lupine, monks- hood, penstemon, Cope- land's owl clover and bog orchid in the meadow. The 1.4 mile trail climbs 700 feet in elevation. Wear sturdy shoes and bring lunch, wa- ter, sun and insect protec- tion and money for ride sharing. Call leader Woody at 588-2555 for an alternate meeting place. • Ridge Lakes, Lassen Volcanic National Park — Sunday, Aug. 28 Meet at Chico Park & Ride west lot in time to leave by 9 a.m. The group will drive 74 miles along State Routes 32 and 89 to the southwest entrance Visitor Center. Ridge Lakes trail head is at the Sulphur Works parking lot, 1.5 miles north of the Visitor Center. The trail is about 1 mile with an elevation gain of 1,000 feet. We'll make many stops along the way to view flowers and spectacular vis- tas. The two Ridge Lakes lie cupped in a stark high country bowl at the base of a bony ridge between two major peaks. Wear sturdy shoes and bring lunch, wa- ter, sun and insect protec- tion and money for ride sharing. Call leader Anne- Lise at 865-5254. Native plant society outings for August ORLAND The Orland Art Gallery, at 4th and Colusa streets, will host a room full of artistic ex- pressions from 37 differ- ent talented artists from all over Northern Califor- nia from 3-7 p.m. Friday, Aug. 5. The show includes ab- stract interpretations, im- pressionistic statements, detailed photo-realism, carved wood sculptural pieces, designed figurines and three-dimensional works created in glass and plastic. There will be refresh- ments provided by mem- bers of the Orland Art Commission and music presented by Roni Weide- man on the baby grand pi- ano. The event is free and open to the public. ORLAND Art gallery to host variety of works Friday MOUNT LASSEN CHAPTER Mary Hunt REDDING Tickets are still available for Simpson Uni- versity's 15th annual Busi- ness Leadership Luncheon on Aug. 31, featuring con- sultant, professor and for- mer university president Dr. James Grant. The event is in the stu- dent life center on campus, 2211 College View Drive in Redding. Doors open at 11:30 a.m. and the event be- gins at noon. Tickets range from $18 to $25. Grantwilltalkaboutcom- fort as a strategy and how businesses and workplaces that attract the most people provide more than goods, services and compensation. Register online at simp- sonu.edu/businesslun- cheon. SIMPSON UNIVERSITY Luncheon to feature former university president Augustis Tehama County Customer Appreciation Month Kristaat602-702-9086orMarcyat1-800-888-9040(TollFree) or e-mail us at info@world-heritage.org 25yearsprofessional experience. 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