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The Ponchatoula Times
Ponchatoula , Louisiana
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April 18, 2019     The Ponchatoula Times
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April 18, 2019
 

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FAMILY FEATURES 51~g "l'--~ aster is a time t celebrate with friends and family. You can I 1 create a crowd-pleasing brunch with affordable, high-quality ingredients, wine and tablescape decor. Elevate your holiday brunch beyond an egg casserole with a Spiral Ham with Red Wine and Citrus Glaze as the centerpiece for your table. Finish the meal with a Mini Blueberry Chocolate Tart for a dessert that's perfect for spring. Combining sweet and fruity notes, this treat can leave your guests craving more. Find ingredients for these recipes at ALDI, which offers high-quality, fresh and affordable foods to help you put together a vibrant spread. From brunch essentials and beverages to fruits, veggies, snacks and more, you can make Easter pop. Plus, there are chocolates, candy and flowers to add a splash of color to your table or any Easter basket. Find additional recipes at ALDI.us. Mini Blueberry Chocolate Tart Heat oven to 400 F. Cut 1-2 sheets Recipe courtesy of Chef Michelle, ALDI of parchment paper into 5-by-5- Test Kitchen inch squares. Line each cup of 12- Prep time: 10 minutes cup muffin pan with one square of Cook time: 17 minutes parchment paper. Servings: 12 Roll out pie crust and cut 12 circles, 2 inches each, with cookie cutter. Press 1 Bake House Creations Pie Crust each circle into lined muffin cup. 1 1/2 tablespoons Sweet Additions In medium bowl, combine sweetener, Stevia No Calorie Sweetener blueberries and chocolate. Divide 1 cup fresh blueberries mixture among pie crusts. 1 Choeeur Dark Chocolate Bake 17 minutes until chocolate melts. Bar (2.64 ounces), chopped Allow to cool and serve. 2 ) m [] Spiral Ham with Red Wine and Citrus Glaze Recipe courtesy of Rebecca Gallop (@adailysomething) on behalf of ALD! Prep time: 15 minutes Cook time: 10-12 minutes per pound of ham Ham: 1 Appleton Farms Spiral Cut Double Glazed Brown Sugar Ham (about 4 pounds), reserving liquid Glaze: 1/2 cup Intermingle Red Blend wine 1/4 cup Nature's Nectar orange juice 1/4 cup Specially Selected 100% Pure Maple Syrup 1/2 cup Simply Nature Organic Light Brown Sugar 1 tablespoon chopped fresh rosemary Howie and his brothers (AJ, Nick, Kevin, and Brian) The Back Street Boys, were res- cued from Tangipahoa Parish Animal Con- trol as tiny bottle-fed kittens by Dr. Kathleen Elstrott. They are all grown up and ready for adoption through SAINTS SPCA! Very sweet kittens that are used to other cats and dogs! They are neutered and have age appropri- ate vaccines. Please visit them in person at PetSense in Hammond or contact SAINTS SPCA on Facebook at www.facebook.corrd SaintsSPCA.org. Jackson-Vaughan Agency, Inc. Celebrating over l OO years of service to Tangipahoa Parish 121 West Plne--Ponchatoula 985-386-3511 SparkT Welles & 1 dash salt 2 tablespoons Burman's Dijon Mustard To make ham: Heat oven to 325 F. Place ham in roasting pan on rack. Pour reserved liquid over ham and cover tightly with foil. Bake 10-12 minutes per pound. To make glaze: In small pan, combine wine, orange juice, syrup, brown sugar, rosemary and salt. Heat to boil then lower to rapid simmer until mixture begins to thicken and reduce, about 10 minutes, st'Lrring frequently. Remove from heat and whisk in mustard. When ham is'10 minutes from being done, remove from oven and increase temperature to 400 F. Remove foil and brush ham thoroughly with glaze. Place ham back in oven, uncovered, about 10 minutes, or until ham reaches internal temperature of 140 F. Remove ham from oven and let sit 10 minutes. Slice and serve. beating the odds FROM PAGE ONE Some are studying only So, come take new heart enough to stay on their and new encouragement high school football team in your own life and bring and I feel like crying. They don't have a chance. But listen to the differ- ence at what Larry Terry told me: "I knew as a little boy I wanted to play for the NBA and to do that, there were certain things I had to do. So I set my goals." (At the age he was describ- ing, I didn't even know there was an NBA!) He continued, "I knew I'd have to study and make good grades, stay out of trouble, and live with a basketball in my hands." And that's just what he did, making the honor roll all through school and college, breaking records in sports because he prac- ticed any time he wasn't studying, staying out of trouble by placing himself out of trouble s reach. At the age of only' 21 when he graduated from college, he was sought by the NBA and began his long-dreamed-of career in professional basketball, first for big name teams in the United States, then for another ten years on na- tional teams of other coun- tries around the world un- til he retired. Mr. Terry is a real suc- cess story. But what about others of us who've come along at different times, in differ- ent family situations, fac- ing different attitudes? Well, at the Ponchatou- la Library, 380 North Fifth Street, on Tuesday, April 23, 2019, from 6:00 to 7:00 p.m four folks you know are to share their stories of how theyfinally overcame seemingly im- possible situations to real- izetheirdreams. along a young person who may feel like giving up be- fore even getting started. Come hear how Ella Badon, Sandra Barley- Simmons, Kathryn Mar- tin and Eddie Ponds each %eat the odds"! Times Internet Edition -- www.ponchatoula.com/ptimes E Mail: editor@po;~chat{~,ula corn or timesofindepender~ce@gmail.com