viewed standalone - Stonehedge on the Hill

JULY 4 thCELEBRATIONShirley ElstonThe July 4 th Pot Luck will be held in theClubhouse at 1:30 P.M. There is a signupsheet in the clubhouse.The cost is $1.00 for residents and $3.00for guests. They will be collecting atCoffee Hour.Meat will be furnished.dish to pass.RECIPESLois BauerPlease bring aWelcome to summertime in <strong>Stonehedge</strong>.Where did everyone go? Those of uswho are here year round say thanks forthe swimming pool.These recipes are different, but maybewe should do that more often.“VEAL SCALLOPINI”1 Pound Thin Veal Cutlets (about 8)¼ Cup Vegetable Oil¾ Cup Chopped Onion¼ Pound Sliced Fresh Mushrooms1 Clove Garlic (minced)2 Tbsp Flour¾ tsp Salt¼ tsp Pepper1 Cup Dry White Wine½ Cup WaterCook cutlets in hot oil for 4 minutes oruntil browned. Drain on paper towels,reserve drippings in pan. Saute onion,mushrooms, garlic in drippings, add flourto vegetables, salt and pepper, stirringwell. Cook 1 minute stirring constantly,gradually add wine and water. Continueto cook and stir until mixture thickens.Add cutlets, cover and simmer 15minutes. Spoon sauce over top of platedcutlets to serve. 4 servings.“ORANGE-GINGER BEETS”1 Pound Beets½ tsp Grated Orange Rind¾ Cup Orange Juice2 tsp Cornstarch2 tsp Ground Ginger1/3 tsp Salt1 Tbsp Butter or MargarineLeave root, 1 inch of stem on beets,scrub with a brush, place beets in saucepan, add water. Bring to a boil, cover,and simmer 40 minutes or more untiltender. Drain, pour cold water over beetsand drain. Trim off roots and stems, ruboff skin. Cut beets into cubes and setaside. Combine orange rind, orangejuice, cornstarch, sugar, ginger, and saltin a small bowl, stir well. Melt butter inmedium skillet, add beets and orangemixture, bring to boil. Cook 1 minutestirring constantly. Makes 4 to 6servings.