Yee haw fun at Wild West Day
DAILY NEWS /Christine Weber
It’s been a long-standing tradition at West Side Elementary to hold “Wild West Day” on the final day of school. Students enjoyed munching on cotton candy, popcorn and playing a wide range of engaging games, as well as a cake walk where the reward can range from cookies, cupcakes to fancy-decorated cakes. Above, Lily Buller lets her hula hoop fly in an attempt to capture a farm animal at the farm animal toss. Below, Camden Alvarado places a ball in a sling at the “Angry Birds” station.
In the Kitchen
by Christine Weber
Our week of dining with grapes
has come to a close, but that doesn’t mean to stop eating the
We have a few grape growers in our area. Two come to mind; Mark Stiver and Lyle and Shelley Spence. I have a couple of vines myself, but the wind has long since blown the name labels away.
Since the vines are growing by my chicken coop, the hens and my ducks Greta and Garbo enjoy the fruit before I have a chance to pick it. Oh well, share and share alike.
My favorite variety is known as “Holiday” and, of course, only is available in the winter months. The grape is a larger size with a more sweeter taste than a regular purple variety.
Today we will try some salads thanks to the website grapesfromcalifornia.
Chunky Turkey Salad
1 qt. lowfat mayonnaise
1 qt. lowfat yogurt
1/2 cup prepared mustard
9 lb. 1-1/2 gal. California seedless grapes
10 lb. 3 gal cooked boneless turkey breast, cubed
8 lb. 2 gal. celery, chopped
10 oz. 2 cups onions, chopped
2 cups parsley, chopped
1 tablespoon + 1 teaspoon salt
1 teaspoon ground black pepper
100 lettuce leaves
Combine mayonnaise, yogurt and mustard; mix well.
Combine dressing with all ingredients and mix well.
Portion 3/4 cup (6 oz.) on lettuce leaf for each serving.
Shrimp, Orzo and Grape Salad
2 cups cooked, drained orzo* pasta
2 cups California seedless grapes
8 ounces small cooked peeled shrimp
1 cup cucumbers, seeded, diced
1/4 cup green pepper, diced
1/2 teaspoon each salt and dried dill weed
1/8 teaspoon ground pepper
Mustard-Dill Dressing (see below)
1/4 cup white wine vinegar
1 tablespoon each olive oil, dijon-style mustard and worcestershire sauce
1 clove garlic, minced
1 teaspoon each dried dill weed and finely minced onion
1/2 teaspoon cracked pepper
Mix warm, drained, cooked orzo with 2 tablespoons
Mustard-Dill Dressing; mix well and cool. Add remaining ingredients, including remaining dressing and mix well. Cover and refrigerate until ready to serve.
Mustard-Dill Dressing: Combine 1/4 cup white wine vinegar, 1 tablespoon each olive oil, Dijon-style mustard and Worcestershire sauce, 1 clove minced garlic, 1 teaspoon each dried dill weed and finely minced onion and 1/2 teaspoon cracked pepper; mix well. Makes about 1/2 cup.
Notes: Cook orzo according to package directions or boil in salted water 9 to 11 minutes or until barely tender.
Continued in today's issue of the DAILY NEWS. Subscribe here