April 2007 - On Top of the World Communities Info

April 2007 The World News® 27Dish & ThatRecipesJean BreslinThe time is flying once again. Easter will bejust around the corner. Most of the time weserve baked ham for the holiday.Here are some accompaniments for yourham that will make your dinner truly deliciousand special. If I happen to have a large crowdfor dinner, I make two sauces.Cherry Mustard Sauce1 tablespoon Kitchen Bouquet1 tablespoon mustard1 can cherry pie fillingMix all the ingredients in a saucepan andheat on low till warm.Now, how’s that for easy!Raisin Sauce1 cup light brown sugar1 tablespoon flour1 tablespoon butter1/2 teaspoon salt1 cup water2 tablespoons orange juice3/4 cup raisinsCombine sugar and flour in a sauce pan,mix well and add the other ingredients. Cookuncovered, over low heat, 15 minutes, stirringoften.Serve warm and enjoy!Now, here’s a recipe that can be served withgrilled fish, chicken, pork, ham or as a dip fortortilla chips. It was sent to me by my friend,Gitte Agarwal. It’s a wonderful recipe becauseof its versatility.Nectarine Salsa3 ripe large nectarines (1 to 1 1/4 pounds),pitted and chopped1/2 cup chopped white onion2 tablespoons lime juice2 teaspoons finely chopped fresh serranochile, including seeds (or Jalapeno)1 teaspoon finely chopped cilantro1/4 teaspoon saltStir together all ingredients and let stand atroom temperature, stirring occasionally. Let itstand one hour to allow flavors to develop.Makes about 2 cups. Favorite RecipesDinner ClubLuke MullenThe month of February marked anotherwonderful evening of fine culinary diningcoupled with fun entertaining activities forour club members. We had four dinners for26 diners on Feb. 17.Our first dinner was at the home of Raqueland Norman Berdichevsky. Appetizers werethe first item on the menu and were preparedby Sylvia Andrews and Oliver Aube. Theybrought a cheddar cheese fondue that was seasonedwith Colman’s English mustard, Worcestershiresauce, and fresh ground pepper. Thedippers for the fondue were ham cubes, broccoliflorets and cubed French bread. Followingthe appetizers, Raquel and Norman thenpresented the main meal. For the entrée, theymade chicken a la catalana, which is cookedwith pine nuts, prunes and white wine. Thesauce is thickened with a “picata” made withcrushed almonds and bitter chocolate. It wasD’ClownsPaula MagenMy column last month dealing with a visualhistory of clowns received much favorablefeedback. It was a change from my usual reportingof our activities.However, it has been such a busy twomonths for D’Clowns that it is news worthy torelate our goings on.accompanied by mini (what we call new inEngland) boiled potatoes. Edie and Fritz deHoll made a delicious homemade cheesecake,which had a scrumptious blueberry topping.Dessert was followed by coffee and liqueurs.Hosting the second dinner were Ann andConrad Massa. The evening began with horsd’ouveres made by Roberta and Dave Knarich.They brought three different appetizers. Theywere mushrooms stuffed with bruchetta andparmesan cheese, ham roll ups made with hamstuffed with cream cheese, chopped olives andgreen onions and also Italian stuffed breadwith pepperoni, sun dried tomatoes, mozzarellacheese along with garlic and various spices.After these marvelous appetizers, Ann andConrad served the meal. The entrée was beefstroganoff with a Pennsylvania Dutch wildrice and spinach with sharp cheddar cheesecasserole. Accompanying this main dish was amixed salad with craisins and roasted walnuts.After the meal, Heddy and Tom Racinowskipresented the dessert. Tom made the dessert,which was a great crème brûlée. It was a blueberrycrème brûlée served in individual ramekins.Before serving the dessert, each ramekinwas sugared and caramelized with a small butanetorch, which all participants gathered inthe kitchen to watch. This activity is alwaysvery entertaining to see.Debbie and Dan Partin hosted the third clubdinner at their home. The evening kicked offwith hors d’oeuvres that were brought by Jeanand Joe Breslin. The first of the three appetizersthey made were chicken liver pate, whichwas made with cream sherry and topped offwith pecans. The second was a dish of largepimento stuffed olives. The third was fetacheese and bacon on crackers topped off witha sliced pickled beet. They were delicious.After the hors d’oeuvres Debbie and Danserved the main meal. The entrée was a roastedpork loin rubbed with garlic, chili pep-D’Clowns continue to doour monthly appearances atSummerville assisted livingand TimberRidge Nursing andRehab Center. These are twovery different experiences. AtSummerville (formerly ParkPlace) we prepare a one-hourvariety show for the MemorySupport Unit. This consistsof skits, magic, jokes, musicand audience participation.Our newest clown, Teech,treated us to his new skits,which were hilarious. He wasa hit! In February we playedup Valentine’s Day and inMarch, St. Patrick’s Day. Theresidents joined in singingthe Irish songs.At TimberRidge, D’Clownsparticipate in the exerciseclass tossing balloons to thefolks in wheel chairs. Followingthat we help welcomeand assist the 4 and 5 yearolds from Children’s DevelopmentServices. They sharetables with the residents andusually do a planned craft.How good it is to see theyoungsters working with seniors.In February we were invitedto tour 15 primary gradeclasses at College Park ElementarySchool to impressupon the them that there’s“No Clowning Around” whenthey take the FCAT. What anunexpected surprise we were!I think they got the message.D’Clowns will again bedoing shows for two groupsat New Horizon Rehab Center.A few days later we willbe “working” at a huge party at the sheriff’sheadquarters for their families.per and brown sugar simmered in wine. Sidedishes accompanying the entrée were boiledpotatoes, and a broccoli dish. Also servedwere cheese bread sticks with lettuce wedgeswith chopped tomatoes. Following this wonderfulmeal was a dessert made by Jimi andTony Bartolone. They brought a selection ofingredients for a fondue. These ingredientsincluded pineapple, strawberries, and chocolatechunks, etc. Guests had fun making theirfondue dipped dessert.Hosting our fourth dinner were Gitte andPaul Agarwal. Valerie and Dean Bard broughtthe appetizers that started the evening. Theyprepared a salsa and cream cheese dip appetizeralong with “scoops” for munching.The second appetizer was a block of Fontanacheese, which accompanied the dip. Afterthese appetizers, Kathi and Ray Lang servedthe great salad. It was a twist on a traditionalWaldorf salad. The ingredients consisted ofchopped apples, celery, toasted walnuts andraisins along with lemon juice, seedless greengrapes, vanilla yogurt and mayonnaise. Thesewere mixed together, chilled and then served.After the salad, Gitte and Paul then served themain meal. The entrée was a Cuban pork tenderloin,marinated in orange juice, lime juice,rum, and then cooked in the oven. Accompanyingvegetable side dishes were spicy broccolirabe with chickpeas, a Moroccan recipe,cooked with jalapeno pepper, coriander, garlic,onion and tomato paste. Along with thisa dish they served a potato gratin, a variationof scalloped potatoes. Rounding out thismagnificent meal Kathy and Luke served dessert.It was a deep dark chocolate cheesecake.The dense cheesecake was topped with a richchocolate frostingAs was mentioned previously, the club isnot accepting any new members at this time.If you want to be put on our waiting list, pleasecall Luke at 291-8625 for information. ‘Sunflower’ (Paula Magen) with a child fromChildren’s Development Center at TimberRidgeRehabilitation Center.In April we will have our biggest event ofthe year … Eggstravaganza. This is a hugeEaster event sponsored by Signature Brands.We will need all of our clowns, as we will beface painting, making balloons and tattooinghundreds of children under a huge tent. Inbetween, D’Clowns will be back at Summervilleand TimberRidge. We end the month atthe finish line at an arc of balloons to greetthe walkers for ‘”Walk America for HealthierBabies.” Our water guns cool off the participants.Whew! D’Clowns really work hard. To rewardour group an appreciation luncheon willbe held at Bella Luna restaurant mid-April. Iwonder if we’ll recognize each other withoutclown clothes and make up!Before I forget, thanks to all the lovelythoughtful people who have donated the MardiGras beads we give to seniors and children.We love what we do and know that thereare many out there who would enjoy clowningand making others laugh. Join us at our meetingthe first and third Monday of the month.We meet at Arbor Conference Center, Suites Band C, at 1:30 p.m. We’ll teach you what youneed to know about clowning and you’ll behooked! Question? Paula 873-3433. Orthopedic and Sports Injuries Treatment of Athletes & ActiveAdults Massage Therapy (MM# 18615) Hand TherapyIn Friendship Commons at the entrance toOn Top of the World(352) 237-5669Medicare Certified • Most Insurances Acceptedwww.midfl oridapt.com