The Christmas Page Dec.18 2002

The Christmas Page Dec. 18 edition (Dec. 11) (Dec. 4)
(Last Year's edition)

Homemade Food Gifts and Decoration Ideas! Faith Heinauer

Chocolate Dipped Spoons, Dog Treats, Hot Cocoa Mix, Cookie Mix in a Jar

This year, give gifts that everyone would enjoy... homemade gifts. These treats make the perfect holiday gift. Make sure to wrap them in pretty boxes tied with festive ribbons.

Chocolate Dipped Spoons Stir a little chocolate sweetness into a mug of coffee, espresso or hot chocolate.

Plastic spoons 6 ounces ( 180 g) white dipping chocolate 6 ounces (180 g) dark dipping chocolate

1. Line 2 cookie sheets with waxed paper. 2. Put the white and dark chocolate in separate bowls and melt each type of chocolate in the microwave. Microwave at half power for 1 minute. Stir thoroughly. Continue to microwave and stir at 15 second intervals until smooth and completely melted. 3. Dip a spoon into the bowl, covering both sides completely. Place the spoon on the cookie sheet and rest the spoon handles on the cookie sheet edge. 4. Make some spoons using white chocolate and others using dark chocolate. 5. Drizzle a contrasting chocolate color over each spoon. 6. Refrigerate until chocolate is completely hardened. 7. Wrap each spoon in cellophane, and bind it around with a piece of seam binding, or ribbon.

Dog Treats Fido will love chomping on these tasty and healthy treats!

Biscuit Dough: 1-1/2 cups (3 dl) flour 3/4 cup (1-½ dl) oatmeal 1/4 cup (½ dl) wheat germ 1/3 cup (2/3 dl) peanut butter 1/4 cup (½ dl) vegetable oil 2 Tablespoons honey 1/2 teaspoon baking powder 1/2 cup (1 dl) water

Glaze: 1 large egg 2 Tablespoons milk

1. Preheat the oven to 275° F (135° C). 2. In a large bowl combine the flour, oatmeal, wheat germ, peanut butter, vegetable oil, honey, baking powder and water. 3. Mix the ingredients until thoroughly combined. 4. Roll the dough out to a ½-inch (1.5 cm) thick on a lightly floured surface. Cut into desired shapes and place on baking sheets. 5. In a small bowl, mix together the egg and milk. Brush the glaze on the biscuits. 6. Bake for 30 minutes. Rotate the pans, and bake for an additional 20 - 30 minutes, until biscuits are golden and firm.

Hot Cocoa Mix

Yields: 11 cups cocoa mix Everyone will love sipping on this rich hot chocolate! For a hot cocoa twist, try a different flavored coffee creamer.

5 cups (10 dl) powdered milk 2 cups (4 dl) powdered coffee creamer 1-1/2 cups (3 dl) cocoa powder, sifted * 3 cups (6 dl) powdered sugar 1/3 cup (2/3 dl) granulated sugar Miniature marshmallows, optional

1. With a wire whisk, thoroughly mix dry ingredients together. Stir in marshmallows. Divide mix into containers. 2. Attach instructions to jar: To use, fill mug one third full of cocoa mix and then stir in hot water.

* For a richer, darker cocoa mix, use Dutch cocoa.

Cookie Mix in a Jar Give the sweetest gift of all... cookies! Chocolate Graham Cookies (Cookie Mix in a Jar)

1-1/4 cups (2-½ dl) all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon cinnamon 1/2 cup (1 dl) brown sugar, packed 1/2 cup (1 dl) granulated sugar 1 package M&M® mini-baking bits (either milk chocolate or semi-sweet) 1-1/4 cups (2-½ dl) graham cracker crumbs Canning jar

1. Combine flour, baking soda and cinnamon in a bowl and set aside. Evenly layer the ingredients in a 1-quart (1 liter) mason jar (jar with a seal-tight lid) making sure to pack each layer down as you go. Layer the ingredients in the following order, bottom to top: brown sugar, granulated sugar, flour mixture, graham cracker crumbs and M&M's®. 2. Wipe the lip of the jar and secure the lid on tightly. 3. Attach the following instructions:

You'll Need: 1-1/2 sticks (3/4 cup) of unsalted butter, softened 1 egg 2 Tablespoons milk 1 teaspoon vanilla extract

Preheat the oven to 350°F (180° C). Lightly grease 2 baking sheets. Using an electric mixer, cream the butter, egg, milk and vanilla at high speed. Stir in the contents of the jar, until combined. Drop by heaping Tablespoonfuls about 2 inches apart. Bake for 8 to 9 minutes until set (do not overbake). Enjoy!

Food Gift Decorating Ideas Any way you wrap it, your recipient will be appreciative!

To decorate -

A Bag - It is easy to dress up a paper or cellophane bag. Line the bag with tissue paper. Use a hole punch, craft knife or scissors to poke holes or make slits in the bag; lace ribbon, string, buttons and/or decorative objects (sprigs of juniper, boxwood, greenery, jingle bells) through the bags.

A Bottle - Tie ribbons, raffia or twine around the neck of each bottle. Attach a homemade gift tag or small ornament.

A Dish - Check discount stores and flea markets for unique plates, serving bowls, platters or tins. Stack the baked goods in a bowl, oversized mug, or canister and then wrap in cellophane and with a decorative bow.

A Gift Tag - Personalize your gift tags! Start with scrapbook paper, cardboard, cookie cutters, felt, wood or premade tags. Then add your own special touches with glitter, ribbon, beads, stickers, puffy paint, or markers. Save your holiday cards and turn them into next year’s gift tags - just cut out the design or desired shape, thread and label it.

A Jar - Cut a circle of fabric, tissue or wrapping paper 3 to 4 inches (7.5 to 9 cm) larger than the jar lid. Hold the circle in place with a rubber band and then tie a ribbon over the rubber band.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Faith Heinauer is a caterer, cookbook author, columnist, and the creative force behind her website, http://www.breakeggs.com

########################################################

Tips to Stay Fit Through the Holidays! Shawn LeBrun Certified Personal Trainer

Well, it's that time of year again that most of us either love or dread (or a little of both).

The Holiday season is upon us and although you may be more likely to pack on some pounds during this time of cold weather and bountiful food, with a little planning that does not have to be the case.

Below you will find some tips to assist you in making this coming holiday season productive in sticking with your fitness and fat-loss goals.

1. Have fun and enjoy yourself.

My first opinion is for you not to worry about what you eat at all. It is a special occasion which you do not encounter all the time, so just have fun and eat a little of everything and anything you want.

Life is meant to be enjoyed. Counting each and every calorie during this time is not too enjoyable.

It is only one day, and one day will not ruin your progress if you are indeed motivated to stick with your fitness routine.

Also, eating whatever you want should make you feel a little guilty so that you are sure to be in the gym the next day.

I know this is not advice for everyone and that some of you will

have to be more cautious about what and how you eat during the holidays, so I have included a few tips below for those of you who want to stay more strict.

2. Nibble on food throughout the day.

If you graze and snack on a little here and there all day, you will not build up that chance to be overly hungry.

Instead of eating one GIGANTIC meal which concludes with an unbuttoning of the top button of the pants to let your extended stomach go free, try having 2 or 3 smaller meals throughout the day.

Not to mention, eating small snacks/meals throughout the day is more beneficial for your metabolism.

Two or three hours before the "sit-down” dinner, snack on some fruit, some carrot and celery sticks, or any other lower-calorie foods. Then, when it is dinner time, you will not be incredibly hungry.

3. Skip the gravy, dressings, and high-calorie condiments.

If you are cautious about calories yet still want to enjoy all that the Thanksgiving feast has to offer, then skip the gravy and fatty dressings.

If the turkey is too dry without some type of sauce, use ketchup or a low-fat gravy.

Many times the dressings and condiments are worse culprits than the foods you put them on.

4. Eat more vegetables with your meal.

Instead of loading up the potatoes and stuffing, choose to have more vegetables with your turkey.

On a calorie basis, you are better of eating a larger serving of veggies than you are starchy carbs like potatoes, rice, stuffing, or bread.

5. Drink a lot of water throughout the day.

This will help control hunger throughout the day. Water is a great appetite suppressant and if you are constantly sipping all day, you will not find yourself starving.

Also, if you want to shave some calories off your daily total for the day, skip the soda or juice and instead have coffee, water, Crystal Lite, or Diet Soda.

These options have lower (some have none) calories than juice or regular soda.

6. Go outside and be active

Sitting around the house all day watching T.V. and smelling the food cooking will keep you salivating and your stomach growling.

Take a pre-dinner walk with the family or the dog. Go to the park, watch the kids play ball.

If you are really motivated, go for a jog/run before dinner or later in the evening.

Being active will not only help burn off more calories than sitting in front of the tube, it will also keep you from being in an "eating" mode from the kitchen aromas.

7. Have a smaller dessert

Don't skip dessert, just moderate it. Have a smaller sliver of pie with a larger serving of Fat-Free Cool Whip or other non- dairy topping.

Sure a fat-free topping is like eating air, but air has a lot less calories than that huge scoop of vanilla ice cream on your pie.

Again, my feeling is to enjoy yourself and eat a little of anything you want.

The holidays are not a time to feel deprived. They are meant to be happy times, spending time with friends and family.

If you are dedicated to being in shape, one day will not ruin you.

=================================================== Shawn LeBrun is a personal trainer and fitness coach and has been featured in numerous web-based and printed fitness publications. Visit http://www.shawnlebrunfitness.com to sign up for the web's most informative fitness and fat-loss newsletter.

Roquefort Puree

Serves 4

Cumin Crackers

3-4 Tbsp cumin seeds

13 oz (ca. 400 g) frozen puff pastry

1 egg yolk

Creamed Cheese

6-½ oz (200 g) celery root

10 oz (300 g) Roquefort (or Gorgonzola) cheese

½ freshly grated nutmeg

Coarse sea salt

Freshly ground black pepper

Accompaniment: Fresh fruit such as pears or plums

Preheat oven to 350° F (180° C).

Pour a little boiling water over the cumin seeds and let them soak about 20 minutes. Drain and dry them. Let the pastry thaw and roll it out quite thin, brush with the beaten egg yolk, and sprinkle about half of the cumin seeds over the pastry dough. Fold the dough in half and gently press together.

Cut the pastry dough into 2-½ x 2 inch (6 x 4 cm) pieces and prick them with a fork. Brush the pastry with the rest of the egg yolk and sprinkle with a little more cumin. Bake the pastry in a preheated oven for about 20 minutes or until the pastry is a light golden color and crunchy.

Peel the celery root and cut into pieces. Cook in lightly salted water until tender. Pour off the water and place in a sieve to remove as much water as possible or place on paper towels. Puree the celery to a coarse paste. Add the cheese and continue to puree. Add the grated nutmeg, salt, pepper an port wine. Cool the cream. Cut the pears or plums into wedges and serve a generous tablespoon of the creamed cheese on a small plate, accompanied by the crackers and slices of pears or plums. Decorate with a sprig of celery leaf.

A cold white wine such as a Chardonnay is nice with this.

Chicken Breast With Walnut Sauce

Serves 4

4 chicken breasts

4 figs

8 large prunes

2 Belgian endive

Sauce

3 oz (90 g) walnuts, shelled

2 cloves garlic

1 oz (30 g) butter

¼ cup (½ dl) white balsamic vinegar

1-¾ cups (3-½ dl) chicken stock

¾ cup (1-½ dl) crème fraiche (or light sour cream)

Place the shelled walnuts in a sieve and our boiling water over them. Drain. Mince the garlic and in a medium-sized skillet, sauté the garlic and walnuts. Add the white wine vinegar (balsamic vinegar) and cook until about ¼ of the liquid is left. Add the chicken stock and cook until reduced to half.

Remove the skin and bones from the chicken breasts; rinse and dry them. Sprinkle the chicken breasts with salt and pepper and brown them in a little butter.

Cut the figs in half and, together with the prunes, add them to the chicken breasts. Cover with a lid and let the chicken simmer for about 6 minutes, or until the chicken is cooked.

Remove the chicken and keep warm in foil. Cut the Belgian endive in quarters and remove most of the core but be sure the leaves are still connected. In a medium-sized saucepan add a little water (about 1-2 cups), place the endive in the water and cook for 2-4 minutes or until fairly soft.

Add the crème fraiche to the walnuts, stir to heat through, add the chicken breasts and reheat but do not boil. Serve the chicken with the walnut sauce, endive and next to the chicken.

Accompaniment: Freshly cooked rice

A cold Zinfandel or Cote Rotie or Cote Brune goes well chicken.

Duck Breast With Pepper Sauce

Serves 4

2 Duck breasts (about 8-10 oz / 250-300 g) each

Salt and pepper

Butter for frying

Sauce

3 Tbsp cognac or brandy

¼ cup (½ dl) dry white wine

1 Tbsp liquid from the Madagascar pepper corns

2 Tbsp Madagascar pepper corns

1-½ cups (3 dl) veal (or chicken) stock

1 small red capsicum (bell) pepper

2 lemons

1 oz (30 g) cold butter

Accompaniment: Fresh mushrooms, small boiled potatoes

In a small saucepan, bring the cognac (or brandy), liquid from the Madagascar pepper corns, and white wine to a boil and simmer until ¼ of the liquid is left. Add the veal or chicken stock, bring to a boil and simmer until reduced to half.

Place the pepper corns in a sieve and rinse with cold water. Wash, seed and cut the red pepper into small cubes. Peel the lemons - remove all of the white layer. Remove the flesh from the lemon segments.

Score the fatty skin of the duck in long cuts (be careful not to cut too deeply so you do not cut into the meat). In a heavy skillet, brown the duck breasts, skin side down, in a dry pan over low heat for about 10 minutes. Pour off the fat from the duck breasts, add a little butter and turn the breasts. Season the duck breasts with coarse salt and freshly ground pepper and cook the breasts for about 5 minutes. Remove the duck breasts and keep warm.

Add the bell (capsicum) pepper, lemon segments and pepper corns to the sauce in the small saucepan. Add the cold butter, little at a time and stir until sauce is smooth. Season to taste.

Sautee the mushrooms in a little butter until soft. Cut the duck breasts into thin slices and serve with the sautéed mushrooms, pepper sauce, and small potatoes.

A cold Zinfandel or Cote Rotie or Cote Brune goes well chicken.

Caramel Parfait

Serves 4

Caramel Sauce

5 oz (150 g) sugar

1 oz (30 g) butter

½ cup (1 dl) whipping cream

Ice Cream

6 egg yolks (pasteurized)

2 oz (60 g) sugar

2 cups (4 dl) whipping cream

Lime-marinated fruits

1 small pineapple

1 small mango

1 small cantaloupe

2 Sharon fruits

2 kiwis

½ cup (1 dl) water

3 oz (90 g) sugar

1 lime

In a medium-sized saucepan, melt the sugar over low to medium heat until it turns a golden color and melts. Stir in the butter until well blended. Add the cream and cook until the caramel is smooth. Cool.

Beat the egg yolks, gradually adding the sugar, until light and fluffy. Add the cooled caramel. Whip the cream until stiff peaks form. Add the whipped cream to the caramel mixture. Divide this mixture into four ramekins and freeze 4-5 hours.

Boil the water and sugar until the sugar is completely dissolved. Add the juice and peel of one lime, stir through and let the mixture cool. Wash, peel and dice the fruits. Pour the lime syrup over the fruits and let this marinate in the refrigerator for about 1 hour.

When ready to serve, Divide the marinated fruits in a deep plate, dip the ramekins in hot water for about 30 seconds or one minute just to loosen the ice cream and turn the ice cream out on the marinated fruit. Serve with a sprig of mint.

To decorate. Melt some sugar in a small saucepan. When the sugar has caramelized and is a golden brown, take a tablespoon or fork and drizzle the caramelized sugar out on a piece of wax paper. When cooled take pieces and place upright on top of the ice cream.

Joke/Story of the Week

THE CHRISTMAS PARTY

December 1

TO: ALL EMPLOYEES
I'm happy to inform you that the company Christmas Party will take place on December 23 at Luigi's Open Pit Barbecue. There will be lots of spiked eggnog and a small band playing traditional carols...feel free to sing along. And don't be surprised if our CEO shows up dressed as Santa Claus to light the Christmas tree! Exchange of gifts among employees can be done at that time; however, no gift should be over $10.

Merry Christmas to you and your family.
Patty Lewis
Human Resources Director

December 2

TO: ALL EMPLOYEES
In no way was yesterday's memo intended to exclude our Jewish employees. We recognize that Hanukkah is an important holiday that often coincides with Christmas (though unfortunately not this year). However, from now on we're calling it our "Holiday Party." The same policy applies to employees who are celebrating Kwanzaa, Eid or other festivals at this time. There will be no
Christmas tree and no Christmas carols sung.

Happy Holidays to you and your family.
Patty Lewis
Human Resources Director

December 3

TO: ALL EMPLOYEES
Regarding the anonymous note I received from a member of Alcoholics Anonymous requesting a non-drinking table, I'm happy to accommodate this request, but, don't forget, if I put a sign on the table that reads, "AA Only,"
you won't be anonymous anymore. In addition, forget about the gifts exchange: no gifts will be allowed since the union members feel that $10 is too much money.
Patty Lewis
Human Researchers Director

December 7

TO: ALL EMPLOYEES
I've arranged for members of Overeaters Anonymous to sit farthest from the dessert buffet and pregnant women closest to the restrooms. Gays are
allowed to sit with each other. Lesbians do not have to sit with the gay men; Each will have their table. Yes, there will be a flower arrangement for the gay men's table. Happy now?
Patty Lewis
Human Racehorses Director

December 9

TO: ALL EMPLOYEES
People, people, nothing sinister was intended by wanting our CEO to play Santa Claus! Even if the anagram of "Santa" does happen to be "Satan," there is no evil connotation to our own "little man in a red suit."
Patty Lewis
Human Ratraces

December 10

TO: ALL EMPLOYEES
Vegetarians: I've had it with you people!! We're going to hold this party at Luigi's Open Pit whether you like it or not, you can just sit at the table farthest from the "grill of death," as you put it, and you'll get salad bar only, Including hydroponic tomatoes. But, you know, tomatoes have feelings, too. They scream when you slice them. I've heard them scream. I'm hearing them right now... Ha!
I hope you all have a rotten holiday! You hear me?
The Shrew

December 14

TO: ALL EMPLOYEES
I'm sure I speak for all of us in wishing Patty Lewis a speedy recovery from her
stress-related illness. I'll continue to forward your cards to her at the sanitarium. In the meantime, management has decided to cancel our Holiday Party and give everyone the afternoon of December 23 off with full pay.
Happy Holidays!
Terri Bishop
Acting Human Resources Director