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FREEDeRidder, Merryville,

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Vol. 7 • No. 12

NOVEMBER 2010www.freebonanza.net

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INSIDE:Crossword Puzzle, Sudoku, Word Search . . . . . . . . P. 2

Try these delicious Bonanza recipes . . . . . . . . . . . . P. 3, 7

Scammers swarm holiday shoppers . . . . . . . . . . . . . . . P. 4

The first Thanksgiving meal . . . . . . . . . . . . . . . . . . . . . . . . . P. 5

Bonanza Classifieds . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . P. 6

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Beauregard BONANZA ... Just Good Reading 337-515-3614 Nov. 2010

Sudoku puzzles are formatted as a 9x9 grid, broken down into nine 3x3 boxes. To solve asudoku, the numbers 1 through 9 must fill each row, column and box. Each number can appearonly once in each row, column and box. You can figure out the order in which the numbers willappear by using the numeric clues already provided in the boxes. The more numbers you name,the easier it gets to solve the puzzle!

Sudoku Trivia Test

Across

1. Barber’s motion5. Short pants10. Length x width,

for a rectangle14. Durable wood15. Santa’s reindeer,

e.g.16. Church part17. Like, with “to”18. Adventurous rafting20. Orthodontic device22. Angioplasty target23. Setting for TV’s

“Newhart”24. “Seinfeld” uncle25. Pass out30. Latin dances34. When repeated,

like some shows35. City on the YamunaRiver37. Former capital

of Japan38. ___-Wan Kenobi39. Library section41. “Acid”42. Romance, e.g.44. Pool site, maybe45. Fishing, perhaps46. Visionary48. Fish that

sometimes attack

humans50. ___ v. Wade51. Adaptable truck,

for short52. Inters55. Easy victory60. Type of electroniccircuits62. “Blue” or “White”

river63. “Buddenbrooks”

author64. Poem dedication65. “Cast Away”

setting66. Catch, as flies67. Advances68. Trans-Siberian

Railroad cityDown

1. Bandy words2. Sneakers name3. Leading action4. Sacrament5. Cinderella wore one6. Advil target7. Ado8. Darling9. Takes10. Skeleton11. Miles per hour, e.g.12. “... happily ___

after”

13. Ethereal19. Produces21. Publicity, slangily25. Light-headed26. Work27. ___ grass28. Hideous29. Bum31. Principles of

ultraradical socialists32. Baffled33. Bubbly drinks36. Fungal spore sacs39. Pale tan40. Ring bearer,

maybe43. Earlobe ornament45. Actor ___ Banderas47. Acceptances49. Arctic bird52. Doctrines53. Wyle of “ER”54. Arm bone55. Surfing need56. Above57. Island rings58. Building additions59. Need a bath badly61. Atlanta-based

station

Crossword Puzzle

AdditionAllAmAntsArcAsAte

BeakBeesBetBidBinBug

BurdenBusBy

CabCare

CartCheerChipsClearCocoaCoin

CrowdCutDay

DefineDie

DoorEarn

EducationalEmergency

EraFedFeet

FirmFittedGoatsHad

HeadquartersHeroHits

HooksHotels

IfIllIs

JawJoyKidLadLapLot

MenNailNo

NylonOakOathOddOff

OntoOwlOwnPackPadRaftReedRobSadSaid

Sat

Sea

Six

Spots

Stock

Those

Too

Tore

Toss

Toy

Tree

Tub

Twins

Up

Web

Wood

Word Search

See P. 5 for all answers

Bible TriviaBy Wilson Casey

1. Is the book of Deborah in the Old orNew Testament or neither?

2. Of these, who wasn't on the Mountof Transfiguration with Jesus? Peter,James, John, Andrew

3. From Matthew 13, how many ofJesus' "brothers" wrote books of theBible? Zero, 1, 2, 3

4. Of these, who had 300 concubines?Pharaoh, King Solomon, Saul, Adam

5. What is the biblical interpretation ofa concubine? Oven, Secondary wife,Chariot, Gold bracelet

6. In which city did King Ahasuerusmainly live? Corinth, Gath, Berea,Shushan

(c) 2010 King Features Synd., Inc.

By Fifi Rodriguez

1. TV: What was the firstname of Mr. Spock's motherin "Star Trek"?

2. U.S. STATES: What isFlorida's official stateflower?

3. FAMOUS QUOTES:Who once said, "If you don'tknow where you are going,you will wind up somewhereelse"?

4. ARCHITECTURE:Which architect's winter res-idence was called TaliesinWest?

5. MATH: How manysides does an octagon have?

6. HUMAN ANATOMY:

Where is the humerus bonelocated?

7. GENERAL KNOWL-EDGE: What is a "one-armed bandit"?

8. LANGUAGE: Whatdoes the Latin prefix "lacto"mean?

9. U.S. PRESIDENTS:Which president said, "I'mthe president of the UnitedStates, and I'm not going toeat any more broccoli"?

10. SCIENCE: What is amore common name for"light amplification by stim-ulated emission of radia-tion"?


By Samantha Weaver

It was British playwright TomStoppard who made the following obser-vation: "Skill without imagination iscraftsmanship and gives us many usefulobjects such as wickerwork picnic bas-kets. Imagination without skill gives usmodern art."

You've probably had some experiencewith hail at some point in your life, butprobably not with hail like this: The heav-iest recorded hailstone in the world fell inBangladesh in 1986; it weighed a whop-ping 2.25 pounds. The largest hailstone,which fell earlier this year in SouthDakota, measured 8 inches in diameter.Be glad your car - or your head - wasn't inthe way.

William Henry Harrison, the country'ssixth commander-in-chief, had the short-est tenure of any United States president.He died of pneumonia just 32 days aftertaking office.

The average coffee tree yields onlyenough beans every year to make onepound of coffee.

In 1666, the Great Fire of Londondestroyed 13,200 homes, 87 parishchurches and St. Paul's Cathedral, and itleft some 70,000 people homeless. It alsoprovided the impetus for the beginning ofthe insurance industry. After the confla-gration, Nicholas Barbon, a well-to-dodoctor, realized how much of his wealthwas flammable. A year after the GreatFire, he began the world's first insurancecompany.

The men and women who venture intospace have to adapt themselves to chang-ing environments both when they enterspace and when they return home. Manyastronauts and cosmonauts say that one ofthe most difficult things to adjust to whenreturning to earth from space is the factthat when you let go of something, it fallsto the ground.

If you're a longtime football fan, youmight not be surprised to learn thatbetween 1983 and 2006, the averageweight of NFL players rose by 10 percent.


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The Beauregard Bonanza is publishedby Timeless Designs Inc., located at 1214Mohawk St. in DeRidder, LA 70634. Locallyowned and operated by Wytonya E. Willison.

The publisher reserves the right to edit orreject any advertisement considered to beinappropriate for the purpose of this publi-cation. Neither the publisher nor the adver-tiser will be responsible for unintendedinformation, typographical errors, etc.appearing in this publication. Any opinionsexpressed by writers or advertisers are theirown and not necessarily endorsed byBeauregard Bonanza and/or TimelessDesigns, Inc. Entire contents copyright ©2010. Publishing rights are reserved for thepublisher.

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By Angela Shelf Medearis

Last weekend, my family discussedour plans for Thanksgiving. Since dinneris at my house this year, I'll handle theturkey and the dressing. My sister,Marcia, was asked to bring her fabuloussweet potato casserole. I started thinkingabout all the casseroles dishes that willbe traveling from one place to anotherfor Thanksgiving. While researching thetopic, I discovered a photo of an ancientcasserole dish in a museum in Athens.Casseroles, both the dish and variousrecipes, have a long and interesting culi-nary history.

There's some debate about the originof the term "casserole," but most culinaryhistorians think that it's from the Frenchword for "saucepan." Casseroles come ina variety of styles, but what they all havein common is a large, deep dish usedboth in the oven and as a serving vessel.The word casserole also is used for thefood cooked and served in the dish. TheOxford Encyclopedia of Food and Drinkin America provides detailed informationabout casseroles:

"Casserole cookery has been aroundsince prehistoric times, when it was dis-covered that cooking food slowly in atightly covered clay vessel softenedfibrous meats and blended succulentjuices. ... With the addition or subtrac-tions of leftovers or inexpensive cuts ofmeat, the casserole is flexible and eco-nomical in terms of both ingredients andeffort. The classic casserole, a Frenchdish, was originally made with a moundof cooked rice. Fannie Meritt Farmer'sBoston Cooking School Cook Book(1896) had one casserole recipe, forCasserole of Rice and Meat, to besteamed for 45 minutes and served withtomato sauce. In the 20th century,casseroles took on a distinctive Americanidentity. During the depression of the1890s, the economic casserole provided awelcome way to stretch meat, fish andpoultry. Certain items also were scarceduring World War I, and leftovers wereturned into casserole meals."

Modern casseroles, as we know themtoday, became popular during the GreatDepression of the 1930s. Typically,casseroles are composed of a meat,starch, creamy sauce (after 1934, it wasusually a creamed soup from a can) and avegetable. Casseroles are an economical,one-pot meal during hard times. Startingin the 1950s, casseroles became an easyway for a busy cook to prepare the fami-ly meal ahead of time.

Today, casseroles have been updatedto include a variety of ingredients fromlobster and tofu to made-from-scratchsauces and locally grown vegetables. Theshape, size and construction materials ofcasserole dishes also has changed overthe centuries. However, the purpose ofthe casserole is still the same: to bring afamiliar container of comfort food to theones we love. Bring a little comfort toyour family and friends in the form ofthis delicious sweet potato casserole thatwas inspired by my sister, Marcy.

Marcy’s Sweet Potato& Pecan Casserole

Roasting the sweet potatoes and

scooping out the pulp to use in thiscasserole provides the most deliciousresults. You also can microwave 3 to 4large sweet potatoes for 10 to 15 minutesuntil tender and proceed as directed, oruse canned sweet potatoes in this recipe.

3 cups cooked, mashed

sweet potatoes

3 tablespoons butter

1/4 cup fresh orange juice

1/2 teaspoon orange zest

1/2 teaspoon salt

1/2 ground nutmeg

1/4 teaspoon ginger

1/4 cup marshmallow creme

1 egg, well-beaten

1 teaspoon vanilla

1/2 cup chopped pecans

1/4 cup brown sugar

1/3 cup flour

2 tablespoons butter, soft-

ened

1. Preheat oven to 400 F.2. Combine sweet potatoes, 2 table-

spoons butter, orange juice and zest, salt,nutmeg, ginger and marshmallow creme.Beat in the egg and vanilla.

3. Coat a baking dish with remaining1 tablespoon of butter. Scoop sweet pota-toes into the baking dish.

4. In a small bowl, combine pecans,brown sugar, flour and butter, mixinguntil crumbly. Sprinkle the mixture overthe sweet potatoes. Bake potatoes for 25to 30 minutes until the topping is bubbly.Serves 6.

Angela Shelf Medearis is the executiveproducer and host of "The Kitchen Diva!"cooking show on Hulu.com. She is an award-winning children's author, culinary historianand the author of seven cookbooks, including"The New African-American Kitchen" and hernew cookbook, "The Kitchen Diva Cooks!"Visit her website at www.divapro.com.


Try this casserole comfort

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2 T. milk

Wash apples, remove stems and press acraft stick in top. Butter a baking sheet.Heat caramels and milk in microwave for2 minutes, stirring once. Allow to coolbriefly. Roll each apple quickly in caramelsauce until well coated. Place on preparedbaking sheet to set.

Cranberry MacadamiaNut Bark

1 lb. almond bark

1/2 c. dried cranberries

1 3.5-oz. pkg. macadamia nuts

Line one 10x15-inch cookie sheet withaluminum foil. Microwave almond barkuntil melted. Add cranberries and nuts.Spread on foil and cool. Break into 1-1/ 2inch pieces. Store in airtight container.

Hot Apple Cider1 64-fluid oz. bottle apple cider

3 cinnamon sticks

1 t. whole allspice

1 t. whole cloves

1/3 c. brown sugar

Combine apple cider and cinnamonsticks in a slow cooker. Wrap allspice andcloves in a small piece of cheesecloth andadd to pot. Stir in brown sugar. Bring to aboil over high heat. Reduce heat and servewarm.

Popcorn Balls1 c. packed brown sugar

1/3 c. water

1/3 c. dark corn syrup

1/4 c. butter

1/2 t. salt

1 t. vanilla

2 qt. popped popcorn

Combine brown sugar, water, cornsyrup, butter and salt. Bring to a boil, stir-ring constantly until a candy thermometerreads 270 degrees. Remove from heat andadd vanilla. Pour over popcorn and stiruntil evenly coated. When cool enough tohandle, quickly shape into balls.

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Scammers willswarm holidayshoppersBy David Uffington

What better time than the holidays torelieve you of your cash? That's how thescammers think. While you're busily mak-ing purchases, they're looking for oppor-tunities to make some of their own - onyour dime.

Here are some tips to help you avoidbeing a victim:

•In the mall, wear slacks (jeans arebest) and keep your wallet in a frontpocket. Leave purses in the trunk of thecar.

•Don't take all your credit cards withyou. Only take the ones you'll use thatday.

•Keep an eye on clerks when theyhave your credit card in their hands. Itonly takes a second for one of them toslide your card through a reader and cap-ture your number.

•Be aware of your surroundings. Ifsomeone has a cell phone near you, theymight be trying to capture an image ofyour credit-card number.

•If you need to pull cash out of anATM, do it at your own bank before youshop. Even then, look at the machinecarefully to make sure there is no cardreader attached to the front.

•After you've been shopping, if you'veused a credit card, call the automatednumber the next morning and be sure thatthere are no charges that you don't expect.

•Use the Internet to track sales andgather comparison information, but unlessyou absolutely must, don't order online. Ifyou're truly Net-savvy and must makeonline purchases (and your virus protec-tion is updated daily), stick with the bigcompanies. Even then your informationisn't necessarily secure. Be sure that"https" appears in the site's address or alocked padlock in the corner of thescreen, and use a different sign-in nameand password for each site where youmake purchases. Look for sellers whohave a contact phone number and callinstead, if possible.

•Don't let mail stay overnight in thebox outside your house. Some scammerswill go for full identity theft at this timeof the year, and your mailbox can providelots of information. A credit-card state-ment will tell them a lot about you: yourname, address, what kind of balance youkeep, the account number and the creditavailability. With that information, theycan order more cards in your name.

David Uffington regrets that he cannotpersonally answer reader questions, but willincorporate them into his column wheneverpossible. Write to him in care of KingFeatures Weekly Service, P.O. Box 536475,Orlando, FL 32853-6475, or send e-mail [email protected].


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The first Thanksgiving mealBy Sam Erickson

Except for the Christmas celebration,there is no more traditional American holi-day than Thanksgiving. Food, of course, isthe center of Thanksgiving in ways noother holiday can compare. Images aboundof the first Thanksgiving, but the foodsserved then are not what many Americansthink of or serve from year to year. Whilehistorians have looked for records, thereappears to be only one account of the actu-al meal and celebration, and what itincludes might surprise you.

It must be noted that the firstThanksgiving was really a celebration ofsurvival. The colonists faced very hardconditions in an unfamiliar land far fromfamily, tradition and homeland. ThePilgrims and their Wampanoag neighborswere happy to set a robust table to cele-brate the survival through the year. It wasnot established as an annual event and wasmuch more of a harvest festival, a traditionthat crosses cultural boundaries.

Today, most people don’t think ofThanksgiving without a turkey, and usual-ly the bigger the better. Turkey, however,was not necessarily served. Wild birdswere often eaten by Native Americans andthe Pilgrims, and, while wide fowl arementioned in the historical account, there’sno mention of turkeys. Cranberry sauce,another modern staple, was notably absent.Sugar is an essential element in the con-struction of jams and jellies, but it wasn’twidely available until much later.Cranberries were often added to dishes fortartness, but the familiar sweet sauce neverwas. Potatoes, another modern staple, were

also absent from the English diet at thetime, being grown only by specialists forstudy.

Cooking methods were much simplerand less sophisticated, and food was oftenmade days before. The Pilgrims were alsobound by their locality to eat locally avail-able foods. Puddings were very common,and English cheese pie would probablyhave been served with dried fruits.Pumpkin was available, but it would havebeen stewed or turned into a puddinginstead of a pie; with the absence of sugar,there was little in the way of sweetdesserts to be had at the meal.

Venison was also consumed widely atthe meal, with deer being very abundantsources of meat at the time. With theircolony near the sea, fish and lobster wereplentiful at the meal. The Pilgrims feastedon what they gained from the harvest, andvegetables would have formed a signifi-cant part of the meal, with corn beingturned into cornbread, and onions and gar-lic forming an important part of the meal.

Dietary habits may have changed in thelast four hundred years, but the importanceof food hasn’t. Although turkey, cranberrysauce, potatoes and pumpkin pie weren’tserved at the first Thanksgiving, they nowhave a long history and tradition; mostpeople can’t remember a Thanksgivingwithout them. People feel connected totheir families and their food traditions, andmost wouldn’t consider making a change.However, if you really want to go for theauthentic, think about adding eel, oysters,parsnips or dried blueberries, all elementsfrom the first Thanksgiving.

Make fuss-free mealsYou spend every Christmas slaving

away in the kitchen. From sunup to sun-down, you're chopping, dicing, frying,baking, broiling, cleaning and puttingthings away. You eat and rest little untilnight falls and your family is off andabout, leaving you to your own devices.Not this year. You're taking it easy thisChristmas and spending less time in thekitchen and more time in the living roomwith your family and friends.

To ensure you reach your goals, youneed to start the planning early. Sit downnow and decide what you want to serve.When possible, select less time-consumingdishes or ones you can buy or make daysbefore. If you can stand the thought of it,you might want to have a potluck. Youprovide the main entrée and beverages andleave the rest to your guests. This will saveyou considerable time in the kitchen, espe-cially if you use disposable dinnerware.

Shop for ingredients a week before anddon't be afraid to take some shortcuts.Instead of making six pies by scratch,make three and buy the rest. If youabsolutely must make all six pies, usesome ready-made ingredients, like cannedfruit or frozen piecrusts. Your family andfriends won't throw a fit just because therearen't six pies completely made fromscratch sitting on the dessert table. They

might actually enjoy the change of paceand additional time with you.

Prepare as much of the food as you canin the days before. Make casseroles andfreeze them. Peel, slice, dice, chop andrefrigerate vegetables and fruit. Bake all ofthe desserts on Christmas Eve and any-thing else that can be warmed up andserved.

Accept all offers of help. Should any-one offer to bring something, let them.That's one less dish you'll have to worryabout making. Should anyone offer to helpyou out in the kitchen, let them. You'll getmore done in less time. If you need help,enlist it. Grab a friend and have them helpyou finish preparing the meal. They won'tmind, and you'll get in some good one-on-one time.

Serve food buffet style. Forget settingthe table. Line the buffet with plates, sil-verware, food and beverages, and let yourfamily and friends dig in. Use disposabledinnerware and save time cleaning upafterwards. Your guests won't mind, andagain, they might even like the change ofpace.

Fuss-free holiday meals are possible.Work to keep things simple this year, andyou will be all smiles and spend more ofChristmas Day enjoying time with yourfamily and friends.

Complete and Mail with Payment to

BONANZA LINE ADS1214 Mohawk St., DeRidder, LA 70634

Name:

Address:

City: Zip:

Phone: (Count as one word below)

1. 2. 3. 4. 5.

6. 7. 8. 9. 10.

11. 12. 13. 14. 15.

16. 17. 18. 19. 20.

21. 22. 23. 24. 25.

26. 27. 28. 29. 30.

First 10 Words: ...................................Additional Words (number) x .20

Border or Picture .................................2nd Publication (double cost of fisrt ad) .....3rd Publication (triple cost of first ad) ........Total Cost (check, money order, credit card) ...

Name: (as it appears on the card)

Signature:Card Acct. Number:Expiration Date:

PERSONAL ADS: Up to 10 Words ... $3.00 plus .20 additional word

BUSINESS ADS: Up to 10 Words ... $4.00 plus .20 additional wordPlace a Border around my ad ... $1.50 • Place a Picture (email pic) ... $2.50

Once an ad is accepted, no changes or cancellations can be made until it has runfor its first insertion as ordered. No refunds or substitutions on cancelled ads. Therewill be a $30.00 charge on all checks returned by your bank. Timeless Designs, Inc.will not be responsible for the contents, validity or responses received from any ad.Timeless Designs, Inc. shall not be liable for failure to publish an ad or for typo-graphical errors in publication except the cost of that portion of the ad where theerror occured. Timeless Designs, Inc. reserves the right to refuse or edit any ad andthe right to place ads at its discretion. Ads may be emailed, faxed or mailed. We donot take ads over the telephone. *Based on 2.5 readers per issue.

(Use A Blank Sheet Of Paper If More Room Is Needed)

Let your ad reach over 67,500 customers!*

Place One Word In Each Blank From Left To Right. NO ABBREVIATIONS, PLEASE!Deadline for liner ads is 5 PM, Friday prior to first publication date.

Fax: 337-462-9498 • Email: [email protected]

ClassifiedsADOPTION IS AN OPTION

We assist you withMedical and Financial

support, living assistance, and more.

You get to choosethe perfect family,choose open orclosed adoption.

Call 24/71-877-436-4530

DeColores Adoptionsof Louisiana

HEN HOUSEMINI MALL

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Rada Cutleryand Much More!117 Court St.

Newton, TXTue. - Sat., 9 am - 5:00 pm

409-489-5361

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GUN & ARCHERYLarge selection of

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Highway BetweenRosepine & DeRidder

337-463-7888

Land-Home Packagesavailable at

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Financing Availableon Single or

Double Wide HomesCall Randy at

318-256-3055Property improvements

can be included.

WILLIAMSTRACTOR

SUPPLY CO. INC.3461 HWY 190 WESTDERIDDER LA 70634

TEL: 337-463-4195FAX: 337-463-4329Cell: 337-853-1226Cell: 337-499-8876Cell: 337-499-8850

[email protected] OPEN

We buy salvage & usedtractors & equipment

Used Tractors,Used Farm Equipment

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Parts for tractorsand hay equipmentMany used parts in stock

for Ford 9N 8N 6/8002/3/5000

Check out our line ofnew Hay Equipment

New HollandDisc Mowers, Rakes

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FOR ALL MAKES CALL US FOR ALL

HARD TO FINDTRACTOR AND

EQUIPMENT PARTSWe Custom Bale HaySee dealer for details

Single ParentPackages AvailableWant to know how much

home you can afford?CALL

318-356-9866

1ST TIMEHOME BUYERGovernment homes

for sale.Home Buyers Hotline

877-496-9866

Abandoned Double Wide.Move in now on wooded lotor will pay to move to yourland. Reasonable offeraccepted. 318-238-6898.

Home for sale by owner.Easy and quick. Must sell.318-356-9868.

Lonely 16x80, searchingfor a family. Looking for anice location. Financingavailable. 318-356-7045.

LAND LIQUIDATION! 20acres $0 Down, $99/mo.Near Growing El Paso,Texas. GuaranteedOwner Financing, NOCREDIT CHECKS!Money Back Guarantee.FREE Map/Pictures. 1-8 0 0 - 8 4 3 - 7 5 3 7www.sunsetranches.comSAPA

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I BUY DIABETIC TESTSTRIPS, sealed, unex-pired major brands. 5-boxminimum. Easy, free tosend me. Call, learn how toget TOP DOLLAR 1-800-979-8200. SAPA

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Bonanza Classified ads:Email your ad to [email protected] orfas ad to 337-462-9498

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isNOT GOING OUT

OF BUSINESSLarge supply ofBASS PRO

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A CHILDLESS SINGLEWOMAN seeks to adopt.Financially secure. I offerlots of love, laughter, andkisses. Large home. Greatcommunity ALL expensesPaid. Let’s help each other!Call Yael (Ask for Adam) 1-800-790-5260 SAPA

PREGNANT? CONSID-ERING ADOPTION? CallUs First! Living Expenses,Housing, Medical and con-tinued support afterwards.Choose Adoptive Family ofYour Choice. Call 24/7.ADOPT CONNECT 1-866-743-9212. SAPA

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ANTIQUES &COLLECTIBLES



BUSINESSOPPORTUNITIES

AUTOMOTIVE1977 Ford Maverick.Tons of high performanceparts. $5995. 337-238-1998.

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Beware of loan fraud.Please check with theBetter Business Bureauor Consumer ProtectionAgency before sendingany money to any loancompany. SAPA

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EDUCATION/INSTRUCTION

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EMPLOYMENT/HELP WANTED

EMPLOYMENT/HELP WANTED

FINANCIAL

FOR SALE

HEALTH &MEDICAL

HOMES FOR RENT

HUNTING& FISHING

MISCELLANEOUSNEW UHAUL

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8 AM - 8 PMWILLIAMSTRACTOR

SUPPLY CO. INC.3461 HWY 190 WESTDERIDDER LA 70634

TEL: 337-463-4195FAX: 337-463-4329Cell: 337-853-1226Cell: 337-499-8876Cell: 337-499-8850

[email protected]

MONEY TO LEND

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VACATION& TRAVEL




BASIC AUTO DETAILING PKG.

$20Wash Job • Deluxe Wax • Bumper-to-Bumper

Mon-Fri 8-5; Closed Sat; Open SunCall For Appointment

340 E. 1st St. • DeRidder 70634

333377 462-6661462-6661 Cell: 333377 802-0889802-0889

JOHNSONJOHNSONAUTO DETAILINGAUTO DETAILING

StartingAt

LOOKING FORDETAILERSAPPLY IN PERSON

Bible Study Group

In Depth Bible StudyESAU & END TIMES

337 802-08892553 HWY. 171 S.DeRidder 337 463-2484

Aluminum, Plastic, Backlit,Political, Yard

•BANNERS•TRUCK LETTERING•BOAT LETTERING•CUSTOM DECALS•VEHICLE GRAPHICS•PINSTRIPING•T-SHIRT SCREEN PRINTING

FULL SHEET METAL SHOP• Drain Pans • Duct Work • Plenums • Flashing • Return Boxes

• Transitions, etc. • Trim Work • Call For Quote!

FREE Gift Wrapping

& Nice NecessitiesCountry Square Shopping Center

DeRidder 337 463-8267

Lay -A-Way Available!FREEGift Wrap

&FENTONShowcase

Dealer

curious cargoCountry Square • DeRidder

Mon-Fri 9:30-5:30; Sat 9:30-5:00

337 462-2751FREE Gift Wrap

• Wreaths• Decor• Arrangements

• Fleur de Lis

CLOCKS ,

Trivia Test Answers:

1) Amanda; 2) Orange blossom;3. Yogi Berra; 4) . Frank Lloyd Wright;

5) Eight; 6) Upper arm;7) Slot machine (gambling); 8) Milk;9) George H.W. Bush Sr.; 10) Laser

Bible Trivia Answers:

1) Neither; 2) Andrew; 3) 2;4) King Solomon; 5) Secondary wife;

6) Shushan

Gift Shop418 W. First St. • DeRidder, LA 70634

337462-0097

OPENHOUSE

Fri., November 12th

Sat., November 13th

10-5 P.M.

Gifts for theHOLIDAY SEASONand ALL OCCASIONS

Pierogies with Cabbageand Apple

2 tablespoons olive oil

1 medium onion, sliced

1 bag (10-ounce) shredded red

cabbage

1 cup apple cider or apple juice

Salt and pepper

1 Granny Smith apple, cored &

cut into 1/2-inch chunks

16-ounce frozen potato and

onion pierogies

1. In 10-inch skillet, heat 1 tablespoonoil on medium until hot. Add onion andcook 5 minutes or until golden and soft-ened, stirring frequently. Increase heat tomedium-high; add cabbage, cider, 1/4 tea-spoon salt and 1/4 teaspoon freshly groundblack pepper; cover and cook 5 minutes oruntil cabbage begins to wilt. Stir in apple;cover and cook 5 minutes or until cabbageis very tender.

2. Meanwhile, in covered 12-inch non-stick skillet, heat remaining 1 tablespoonoil with 1/2 cup water to simmering onmedium. Add frozen pierogies; cover andcook 5 minutes. Uncover and cook 10 to12 minutes longer or until pierogies areheated through and pale golden on bothsides. Serve pierogies on cabbage mixture,sprinkled with freshly ground black pep-per. Yields 4 main-dish servings

New England ClamChowder

1 cup water

18 large littleneck clams,

scrubbed

3 slices bacon, chopped

1 medium onion, chopped

1 tablespoon all-purpose flour

1/4 teaspoon ground black pep-

per

1 pound all-purpose potatoes,

peeled & chopped

2 cups half-and-half

1 cup milk

3/4 teaspoons salt or to taste

1. In a 5- to 6-quart saucepot, heatwater to boiling over high heat. Addclams; heat to boiling. Reduce heat slight-ly; cover and simmer until clams open, 5to 10 minutes. Transfer clams to a bowl asthey open. Discard any clams that have notopened.

2. When cool enough to handle, removeclams from their shells and coarsely chop.Discard shells. Strain clam broth throughsieve lined with paper towels into measur-ing cup; if necessary add enough water toequal 2 cups.

3. In same clean saucepot, cook baconover medium heat until lightly browned.With slotted spoon, remove bacon to papertowels. Add onion to drippings in pot;cook, stirring occasionally, until tender,about 5 minutes. Stir in flour and pepperuntil blended; cook 1 minute. Graduallystir in clam broth until smooth. Add pota-toes; heat to boiling. Reduce heat; cover

and simmer until potatoes are tender,about 15 minutes.

4. Stir in half-and-half, milk andchopped clams; heat through (do not boil).Stir in bacon. Taste for seasoning; add saltas needed. Makes about 6 cups.

(c) 2010 Hearst Communications, Inc. All rights

reserved

Goody Chicken Scallop1 (10 3/4-ounce) can reduced-fat

cream of chicken soup

1/2 cup water

1/3 cup fat-free mayonnaise

1 tablespoon reduced-sodium

soy sauce

2 teaspoons dried onion flakes

2 teaspoons dried parsley flakes

2 full cups diced cooked chicken

breast

1 1/3 cups uncooked instant rice

1/2 cup plus 1 tablespoon shred-

ded reduced-fat Cheddar cheese

1. Preheat oven to 350 F. Spray an 8-by-12-inch baking dish with butter-fla-vored cooking spray.

2. In a large bowl, combine chickensoup, water, mayonnaise, soy sauce, onionflakes and parsley flakes. Add chicken anduncooked rice. Mix well to combine.Spread mixture evenly into prepared bak-ing dish.

3. Cover and bake for 45 minutes.Uncover. Evenly sprinkle Cheddar cheeseover top. Continue baking, uncovered, for15 minutes. Place baking dish on a wirerack and let set for 5 minutes. Divide into6 servings. Freezes well.

Creamy Tuna MacaroniSalad

2 1/2 cups uncooked elbow mac-

aroni

1 1/4 cups frozen cut green

beans

1 1/2 cups frozen cut carrots

3 cups water

1 (10 3/4-ounce) can reduced-fat

cream of celery soup

1/2 cup fat-free mayonnaise

1 teaspoon dried parsley flakes

1/4 teaspoon lemon pepper

2 (6-ounce) cans white tuna,

packed in water, drained and flaked

1/4 cup finely chopped onion

1. In a medium saucepan, combineuncooked macaroni, green beans and car-rots. Cover with water. Bring mixture to aboil. Cook over medium heat for about 10minutes or until macaroni and vegetablesare tender. Drain and rinse under coldwater.

2. In a medium bowl, combine celerysoup, mayonnaise, parsley flakes andlemon pepper. Add drained macaroni mix-ture, tuna and onion. Mix well to combine.

Answers toPuzzles/Trivia

Cover and refrigerate at least 2 hours. Gently stir justbefore serving. Serves 6 (1 full cup each).


Vegetarian Bean BurritosServe these quick burritos with carrot salad and

oranges. While tortillas warm, toss carrots in servingbowl with lime dressing. Then, slice and sauté zuc-chini, and heat beans.

4 flour tortillas, 10 inches each

2 teaspoons vegetable oil

4 medium (about 5 ounces each) zucchini ,

each cut lengthwise in half, then sliced

crosswise

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1 can (15 ounces) Spanish-style red kid-

ney beans

1 can (15 to 19 ounces) black beans,

rinsed and drained

1/2 package (4 ounces or 1 cup) shredded

Monterey Jack cheese

1/2 cup (loosely packed) fresh cilantro

leaves

1 jar (16 ounces) chunky-style salsa

1. Warm tortillas as label directs; keep warm.2. In nonstick 12-inch skillet, heat oil over medi-

um-high heat. Add zucchini, salt and cinnamon, andcook until zucchini is tender-crisp, about 5 minutes.

3. Meanwhile, in 2-quart saucepan, heat kidneybeans with their sauce and black beans just to sim-mering over medium heat; keep warm.

4. To serve, allow each person to assemble burritoas desired, using a warm flour tortilla, zucchini, beanmixture, cheese and cilantro leaves. Pass salsa toserve with burritos. Serves 4.

Carrot Salad2 tablespoons fresh lime juice

1 tablespoon honey

1 tablespoon chopped fresh cilantro

leaves

1/4 teaspoon salt

1/8 teaspoon crushed red pepper

2 packages (8 ounces each) shredded car-

rots

1. In large bowl, with wire whisk or fork, mix limejuice, honey, cilantro, salt and crushed red pepperuntil blended.

2. Toss carrots with lime dressing to coat.(c) 2010 Hearst Communications, Inc. All rights reserved

Houshold tips to tryBy JoAnn Derson

•If you have several items of clothingwith grease stains on them, add a can ofcola to the wash water.

•Turn corduroy pants inside out beforeeach washing. This reduces wear and dis-courages lint.

•Shaving cream can be used as a spotcleaner on carpets, upholstery and evenclothing.

•Need a nice-smelling house but don'tfeel like baking cookies? Try simmering apot of spices on the stove. Add severalcloves and a teaspoon of cinnamon orpumpkin-pie spice to a few cups of water.Bring to a boil, then simmer for 20 min-utes or so.



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AND 27 CABINETS• BLACK WHIRLPOOL

APPLIANCES• FREEZER NOOK6 Miles South of DeRidder

274 NIGHTENGALE LANE •HWY. 171 S., DeRIDDER, LALocally Owned & OperatedVERLE & WANDA SCHMIDT 337463-2806

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