The Sun /Sunday, June 8, 2014 FLAIR www.sunnewspapers.net Page 5


 4 By MARY KLEISS
 SUN COLUMNIST








Food for the needy


hile reading the
 Charlotte Sun's recent
 article on churches
and service organizations that
help out the needy, homeless
and other folks who need
monetary assistance in paying
rent or electric bills, I got to
thinking of one specifically
- St. Vincent de Paul in Port
Charlotte behind St. Charles
Borromeo Church. So many
people have mentioned their
name to me lately, citing the
kindness, courtesy and help
that the volunteers have
shown them, that I decided to
stop in.
 It's a small office with Muriel
at the desk and another lovely
lady standing next to her to
assist. Two interview rooms,
with two volunteers in each,
question the applicants to
determine exactly what their
needs are. On the day I was
there, a homeless woman
with five children was being
interviewed, along with an in-
jured out-of-work construction
worker, a pregnant 16-year-old
with her 17-year-old boy-
friend, a 73-year-old widow,
and several men on bicycles.
All were treated with empathy,
caring and concern.
 The food packages that
were passed out were packed
to excess and geared to age
and need, along with choices
of bread and some desserts.


If anyone was unable to
carry the packages, volunteers
assisted them to their vehicles.
 So hats off to all the volun-
teers at St. Vincent de Paul and
all organizations that help the
needy. God Bless each and
every one of you.
 St. Vincent de Paul is located
at 21841 Felton Ave. Phone:
941-625-9784. Don't ever be
embarrassed to ask for a little
help.
 Thanks for reading!

 POTATO, BACON
 AND EGG SCRAMBLE
 1/2 pound bacon, chopped
 3 medium onions, chopped
 2 cup bacon fat or butter
 3 pounds potatoes, cooked
and diced with skins
 Salt and pepper to taste
 6 eggs, beaten
 Cook bacon till crisp. Add
onions and cook till tender, set
aside. Brown potatoes in fat,
add salt and pepper to taste.
Drain off fat. Stir in bacon,
onions and eggs. Mix and
cook till eggs are set, stirring
constantly. Serve immediately.
6 servings.

 HONEY CARROTS
 I pound baby carrots
 2 tablespoons honey
 / cup orange juice
 I tablespoon butter
 18 teaspoon nutmeg
 2 tablespoons parsley


 Cook carrots in boiling water
till tender. Drain. In medium
saucepan, combine cooked
carrots, honey, orange juice,
butter and nutmeg. Cool
on medium heat till it boils.
Reduce heat and continue
cooking for 5 minutes. Toss
with parsley and serve.
Serves 4.

TARRAGON CHICKEN SALAD
 2 pounds cooked chicken
breast
 1 small red onion, coarsely
chopped
 4 stalks celery, diced
 6 tablespoons chopped
fresh tarragon (or 1-2 tea-
spoons dried)
 4 tablespoons chopped
fresh parsley (optional)
 2 cup low-fat yogurt
 /4 cup mayonnaise
 Salt and pepper to taste
 Cut chicken into bite-size
pieces. Toss all ingredients
except yogurt, mayonnaise,
salt and pepper. Mix yogurt
and mayonnaise and add to
chicken. Add salt and pepper.
Serves 6.

 APPLESAUCE MEATBALLS
 1 pound hamburger
 1 egg slightly beaten
 /4 cup applesauce
 2 cup crushed corn flakes
 2 cup chopped onion
 Salt and pepper to taste
 1/8 teaspoon garlic salt


 8-ounce can tomato sauce
 Mix all ingredients except for
tomato sauce and form into
small balls. Place in roasting
pan, top with tomato sauce.
Bake at 350 degrees for about
I hour, stirring frequently.
Serves 4.

VERY SWEDISH MEATBALLS
 2 pounds hamburger-pork
mix
 2 eggs slightly beaten
 2 cup chopped ripe olives
 2 cup finely chopped onion
 Salt and pepper to taste
 2 teaspoon nutmeg
 2 cups sour cream
 1 teaspoon dill seed
 Mix first 6 ingredients to-
gether. Form into balls about 1
inch in diameter. Brown in
2 tablespoons butter till
cooked through. Remove
from pan and keep hot. In
same skillet combine sour
cream and dill seed. Heat,
stirring constantly. Pour over
meatballs and serve. 8 tasty
servings.

 ICE CREAM CAKE
 3 cups softened vanilla ice
cream
 9-inch prepared chocolate
cake, cut into 2 layers
 1 bowl buttercream frosting
or
 1 8-ounce container
whipped topping, thawed
 Line one 9-inch round


baking pan with aluminum
foil. Firmly pack ice cream
into pan. Cover and freeze
for 3 hours. Place I cake
layer upside down on serving
plate. Top with ice cream
unmolded from pan, peel off
foil. Place second cake layer,
top side up, over ice cream
layer. Gently spread butter-
cream frosting or whipped
topping on top and sides of
cake. Cover and freeze at least
I hour.

 BUTTERCREAM FROSTING
 2 cup Hershey's medium
flavor cocoa
 2 and 23 cups powdered
sugar
 6 tablespoons softened
butter or margarine
 4-5 tablespoons milk or
water
 1 teaspoon vanilla extract
 In small bowl stir together
cocoa and powdered sugar. In
small mixer bowl beat butter
with 2 cup cocoa mixture,
blending well. Add remaining
cocoa mixture with milk, beat-
ing to spreading consistency.
Blend in vanilla. Makes 2 cups
frosting.


 HAVE A RECIPE?
 Mary Kleiss welcomes calls, suggestions
 and recipes for her column. Email her at
 mkleiss@msn.com, or call 941-889-7297.


Sweet ways to chill out


BY MICHELLE STARK
TAMPA BAY TIMES

 Let's be real: Here in
Florida, we could use a
fruity, frozen cocktail 10
months out of the year. But
as we head into the height
of summer, dips in the pool
and sips from a frosted
glass are necessities.
 Pureed watermelon,
frozen margaritas, fresh
mint -they all pair well
with the unrelenting heat
of the Sunshine State.
Fruity cocktails can get a
party going and cool your
guests off at the same time.
Plus, fruit juices and purees
are a healthier alternative
to other mixers like sugary
soda. So find a shady spot
in the backyard (bonus
points if there's a pool!) and
pour something refreshing
for friends and family.
 Supplies:
 Alcohol We're sticking
with lighter liquors for
these refreshing drinks.
Think vodka, tequila, gin
and light rum.


 Fresh herbs Basil and
mint are must-have
garnishes.
 Simple syrup: This mix-
ture is a necessity for fruit
cocktails. To make simple
syrup, heat equals parts
water and sugar together
in a saucepan until the
sugar dissolves. Let cool
before using. If you're
pressed for time (or lacking
in creativity), you can
always rely on this simple
cocktail formula: A splash
of simple syrup + a splash
of liquor + a fruit juice of
your choice. The more ice
in the glass, the better.
 Fun straws: What's a
fruity cocktail without
a crazy, colorful straw?
Barbershop pole-striped
paper straws in a variety
of colors are available
everywhere from eBay to
Target.
 Watermelon Margaritas:
Watermelon puree and ice
make this refreshing.
 Blueberry-Peach Mojito:
A different take on the typ-
ically lime-heavy mojito.


 Pineapple Basil Cocktail:
A simple concoction with
a tropical edge and fresh
herbs adding a nice twist.

Watermelon Margaritas
 1 teaspoon lime zest
 2 cup water
 2 cup sugar
 3 tablespoons coarse
salt
 1 lime wedge
 1 cup watermelon
puree (see note)
 2 tablespoons fresh
lime juice
 2 cup tequila
 1 ounce orange-fla-
vored liqueur (like triple
sec)
 1 cup ice
 In a medium saucepan,
combine the lime zest,
water and sugar. Bring
to a boil over medium
heat, and cook, stirring,
until the sugar dissolves.
Remove from the heat.
Cool to room temperature
and strain out the zest.
(Can be made in advance;
keep in a covered contain-
er in the refrigerator.)


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 Here's how to do it:
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 The offer ends June 30. Get the
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- Sun Sentinel


 Chill a margarita glass in
the freezer for 30 minutes.
Place the coarse salt in
a shallow dish or saucer.
Wet the rim of the glass
with a lime wedge and
dip the glass into the salt,
coating the top edge.
 In a cocktail shaker,
combine 2 tablespoons
of the cooled lime syrup
with the watermelon
puree, lime juice, tequila,
orange-flavored liqueur
and ice. Shake until frothy
and well chilled, at least
I minute. Strain into the
prepared glass and gar-
nish with a lime wedge.
 Note: To make the wa-
termelon puree, remove
seeds from fresh water-
melon and cut into large
chunks. Place in a blender
and process until smooth


and well pureed.
 Makes 1 drink.
 Source: Emeril Lagasse

 Blueberry-Peach Mojito
 / cup blueberries, plus
more for garnish
 12 fresh mint sprigs,
plus more for garnish
 1 tablespoon peach
preserves
 1 tablespoon lime juice
 Ice
 cup rum
 1 ounce club soda
 1 lime, quartered, for
garnish
 Place blueberries, mint,
peach preserves and lime
juice in a cocktail shaker
and muddle. Add ice and
rum. Shake vigorously to
blend. Strain into glass. Top
with club soda. Garnish
with additional sprinkle of


blueberries and quartered
lime on top. Add additional
mint sprig if you like.
 Makes 1 drink.
 Source: Adapted from
Driscoll's

Pineapple Basil Cocktail
 3 basil leaves, rolled and
sliced into thin strips
 / lime
 / cup pineapple juice
 12 ounces gin
 Ice
 Club soda
 Put the basil and lime in
the bottom of a glass and
muddle. Add pineapple
juice, gin and ice cubes,
and top with club soda.
Garnish with a slice of
pineapple, lime wedge or a
sprig of basil.
 Makes 1 drink.
 Source: thekitchn.com


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ANSWERS TO CROSSWORD ON PAGE 2

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oThe Sun /Sunday, June 8, 2014


www.sunnewspapers.net Page 5


FLAIR