Bogata News (Bogata, Tex.), Vol. 88, No. 13, Ed. 1 Thursday, August 6, 1998 Page: 2 of 12
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Page 2
Country
Cooking
By JUf 9\uUh
http:/wmm.1«tarn«t cow/tpp
There was a time in America, not
so very long ago, when, if you wanted
greens, you'd make boiled collard,
mustard or turnip greens and serve
them topped with cooking liquid, with
combreadonthesidefordunking. In
much of the South, you still find a
"mess of greens" but elsewhere it's
just as likely that yourchoices will be
far more international. Greens from
around the world have made their
way into our menus, refreshing our
palates while adding important anti-
oxidants such as beta carotene and
vitamins C and E, plus calcium, iron,
folic acid and trace minerals to our
diets. Even in rural restaurants you
will find once unfamiliar greens such
as corn salad , Mache, escarole,
chicory and Swiss chard. In major
cities, depending on the season, you
can count on encountering a wide
variety such as arugula, sorrel, water-*
cress and purslane, plum mustard,
beet and turnip greens.
All greens taste best prepared fresh
from the garden or cooked the same
day they were picked. Since they are
at least 70 percent water, they are
high perishable, if allowed to sit
around and wilt. Their bitterness
also intensifies. Wilted greens are a
sure sign of poor storage or age. The
sensitivity of the greens to the condi-
tions under which they are grown and
harvested is one reason they vary so
greatly in quality and flavor. Inspect
them carefully before you buy them
and plan to cook them as soon as
possible.
Cooking greens is easy. Young,
tender baby greens taste best pre-
pared simply; quickly sauteed in ol-
ive oil or butter or added to soups or
casseroles at the last moment to re-
tain their texture and flavors. Con-
versely, older greens often need to be
simmered in an uncovered pot of
boiling water for three or four min-
utes to soften their texture and elimi-
nate some of their bitterness, Re-
gardless of their age, greens should
be cooled rapidly and served imme-
diately so that they retain their bright
color and fresh flavor.
Also, when deciding how to cook
greens, remember that their acidity is
cut by the sweetness of onions and
scallions or mellowed by the richness
of butter and cream. Certain herbs,
such as cilantro or sweet marjoram,
enhance, rather than overpower, their
flavors. Parsley, basil and rosemary,
which have acidic qualities of their
own, is less complementary. The
subtler mints such as apple and pine-
apple also work well. When in doubt,
blanch the greens in boiling water 3-
4 minutes, drain, squeeze dry and
reheat in a little olive oil or butter.
Simple prepared, they will be deli-
cious.
Here are a few recipes that we
selected and 4houghL.you might en-
joy. Hope you do and we will see you
in the kitchen!
Arugula, Egg and Lemon Soup-
if these greens can’t be found try
spinach or corn salad leaves. You
can also add 1 cup of cooked brown or
white rice before serving.
Hearty Kale, Bean and Zucchini
Soup-for the freshest flavor, add the
kale, zucchini and cilantro just be-
fore serving.
Baby Beet Greens Salad-this is a
good recipe for excess greens. These
are enjoyed raw in this recipe.
Easy Greens Pie-use escarole,
spinach, Swiss chard, broccoli, rabe
or any other green for this filling
vegetarian dish.
Shrimp, Arugula and Chicory
Salad-this light salad is ideal for hot
summer nights and takes less than 10
minutes to prepare once the greens
have been washed and dried.
Sauteed Greens and Garlic-
blanch greens ahead of time and re-
heat them in the oil just before serv-
ing.
fees
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August 6, 1998
Hearty Greens
Arugula, Egg and Lemon Soup
3 eggs
juice of 1-2 lemons
3 cups chicken broth
1/2 cup thinly sliced arugula leaves
1-2 teaspoons chopped chives
Beat eggs and gradually add lemon
juice. Heat the chicken broth and add to
the eggs, beating constantly with a whisk
Return the soup to low heat and cook for
several minutes, stirring until thickened.
Do not let mixture boil. Just before
serving, stir in arugula and cook for 30
second^ to wilt the leaves. Add the
chives and serve.
Hearty Kale, Bean and Zucchini
Soup
1 package dried beans-1 pound
2 onions-chopped
I teaspoon minced garlic
8 cups Chicken, beef, ham or vegetable
stock
1 cup tomato sauce or stewed tomatoes
3 cups kale-stemmed and sliced into 1/2"
I succhini-quartered and sliced
3 tablespoons coarsely chopped cilantro
salt and freshly ground black pepper
Rinse beans and soak in water to cover
for several hours to overnight. Drain,
rinse again, put in kettle and add onions,
garlic and stock. Bring to a boil and
reduce heat and simmer for 1-1/2 hour or
until the beans are cooked through but
still retain some texture. Add tomatoes
or sauce, kale, succhini. Bring to a boil
and cook, stirring constatnly for 2-3
minutes, depending on how much tex-
ture you like. Add cilantro and taste and
season with salt and pepper.
Baby Beet Greens Salad
I cup baby beet greens
12 whole cooked baby bets
1 cup sliced mushrooms
1 cup mixed salad greens
3 tablespoons olive oil
2 tablespoons cider vinegar
I tablespoons chopped parsley or cher-
vil-.: Toss together beet greens, beets,
mushrooms and salad greens. Stir to-
getherthe remaining ingredients and pour
over salad and toss again. Serve imme-
diately.
Easy Greens Fie
3 tablespoons olive oil-divided
1 large onion-minced
1/2-1 cup chopped, blanched and
squeezed greens
4 eggs
2 cups cottage cheese or lo w-fat Ricotta
cheese
4 tablespoons freshly grated Parmesan
salt and pepper to taste
Preheat oven to 350 degrees. Grease
an 8-inch baking dish. Heat 2-1/2 table-
spoons of the oil in a large skillet and
saute onion until wilted but not browned
for about 4 minutes. Stir in greens and
continue cooking until the greens stop
exuding moisture. Remove from the
heat and cool slightly. Beat eggs in
large bowl. Beat in drained cottage
cheese, Parmesan and salt and pepper.
Stir in greens mixture. Pour into the
prepared dish. Drizzle remaining 1/2
tablespoon olive oil over top. Bake for
35 minutes or until set.
Shrimp, Arugula and Chicory Salad
1/4 cup olive oil
1 tablespoon minced garlic
1 finely chopped onion
1/4 cup chopped scallions
I/2-3/4 pound cooked, shelled shrimp
3 tablespoons chopped sweet marjoram
or pasley
1 tablespoon chopped cilantro
3 tablespoons freshly squeezed lemon
juice
2 tablespoons rice vinegar
1/2 cup arugula leaves j)
I bunch chicory-washed & stemmed
Heat oil in large skillet and saute
garlic, onion and scallions over me-
dium heat for 3 minutes. Add shrimp
and saute another 2 minutes until cooked
through. Stir in sweet maijoram and
cilantro. Remove from heat and add
lemon juice and vinegar. Arrange aru-
gula and chicory on platter and pour
mixture over greens and toss Igihtly;
serve immediately.
Sauteed Greens with Garlic
I tablespoon olive oil
I tablespoon minced garlic
4-6 cups raw greens-washed-blanched
& squeezed
Heat oil in large skillet and add gar-
lic. Cook over medium heat fori minute
Red River Valley Fair is
to be “A Family Affair”
A great place to be at the fair 5 Side Exhibit Building. Contestants
would be to be a judge for the se®- must bring a complete recipe of
baked brownies. The Brownie Bake
is open to all ages.
The first annual Worlds’ Best Plain
OT Beans and Combread contest will
Beans and Cornbread. Regular en-
tries are pinto beans only with small
amounts of meat for seasoning.
Fancy entries are all other pinto bean
dishes with any other added ingredi-
ents to them. Each entrant must bring
at least 1/2 gallon of beans in an ap-
propriate container to stay heated and
at least a 9x 12 size pan of combread.
WBm
Fulbright
News
(By (Betty (Rpdyers
652-6051
eral food contests taking place tills
year. Some of them are listed and
explained below.
Country Crock/Lipton is sponsor-
ing a Muffin Contest. Entries ^must
be a complete batch of muffins
companied by the recipe including _n
ingredients and procedures. Entrants
must use Shedd’s Spread Country
Crock Spreadable Sticks, Churn
Style Spreadable Sticks or Easy
Squeeze in the recipe. The muffins
will be entered and judged Monday,
August 24 at the West Side Exhibit
Building.
The Brownie Bake is Thursday,
August 24 at 4:30 p.m. at the West
Red River “Valley Fair Schedule
August 24
Before 3 p.m.......................................................Items for Country Store
2-6 p.m................................’... “Save Our World” poster contest check-in
..........................................................“Shoe Box Floats” contest check in
, ’........................................................................Egg Art contest check-in
4 p.m,'.................................................................Cookie Contest checkin
4.6 p.m.......................................................................Show Off check in
4:30 p.m.........................................................Cookie Contest judging
.............................................................................Brownie Bake judging
5:30 p.m. ..................Beans and Cornbread contest judging
August 25
8:30 a.m.-l 1:30 a.m..................................Plant checkin for competition
5:30 p.m..................................................Senior Talent Contest check-in
6 p.m...........................................»..............Senior Talent Contest judging
August 30
10a.mn.-2 p.m.......................................Items not sold must be picked up
Nursing school graduation
is August 12 at PJC
Paris Junior College Vocational Graduating students will take part
Nursing Department will hold gradu- in the program at the ceremonies,
ation ceremonies at 7:30 p.m. on Following the ceremony, friends
Wednesday, August 12 in the Hunt and family members are invited to
Physical Education Center on the PJC join the graduates at a reception in the
campus McLemore Student Center Ballroom.
The ice cream supper scheduled
for Monday night at the community
center was postponed due to revival
at the Baptist churches.
Mrs. Kyle King of Reno visited
Jimmy King Wednesday.
Karen Baker, Betty Rodgers and
Doloris McCrary had dinner together
Thursday evening in Clarksville.
Monte and Shelley Rodgers of
Tigertown and Melissa Arriaga of
Deport had dinner and visited with
their mother, Betty Rodgers, Sun-
day.
Saturday, Bobbye and Duane King
of Pat Mayse Lake and Dick King of
Paris visited their mother, Jimmy
King.
Mr. and Mrs. Preston Crump have
been visiting his mother who is a
patient in St. Joseph's Hospital in
Paris.
Miss Ruby Chandler is a patient in
Clarksville Hospital.
Card Of ‘Thanks
It is nice to know that during a time
of need you have so many people that
you can count on. We would like to
give a very special thanks to Jackie
Phillips for going that extra mile to
help a friend in need. We would also
like to thank everyone else, too nu-
merous to name, for all the visits,
calls and especially prayers during
James' illness and during his recov-
ery.
Thanks to all.
James & Inez Johnson & family
Card of of hanks
A very special thanks to three won-
derful people. We appreciate their
help and care. Being there every day
and night. Thanks for the Sonic food,
but we really liked the homecooked
meal you brought. For we are thank-
ful for having three wonderful people
in our family. We could not have
gone more than a day without seeing
two big smiles and one small, sweet
one. We love you James, Penny and
Anah.
Your Mom, Dad & Sister
Cardof ofhanks
I would like to thank everyone for
the flowers, balloons and gifts. I
appreciae you calling to check on me.
My parents are thankful to you for all
your kindness. We are very thankiul
for all of your prayers for we know
God was with us. I know I would not
have recovered well without God and
all of your love and care.
A very special thanks,
Susan Whittle parents
Bogat
V . F . W .
Post 8187
QBituaries
*1 *
Red Ri'
Mrs. Sarah Jo Smith
dies August 2
Mrs. Sarah Jo Smith, age 79 of
Bogata, died Sunday, August 2 in St.
Joseph's Hospital in Paris.
Services were held at 10:00 a.m.
Tuesday. August 4 in Bogata United #
Methodist Church with burial in
Bogata Cemetery under the direction
of Wood Funeral Home.
Mrs. Smith was bom December
31, 1918 in Grayson County, the
daughter of James A. and Nannie
Mae Windrow Ayres. She married J.
Lee Smith on May 15,1936 in Howe.
He preceded her in death June 18,
1966. She was a retired bookkeeper
Surviving are one daughter and
son-in-law, Martha Jo and Duane f
Bryson of Bogata; two grandchildren
Duanna Ewell of Paris and Brent
Bryson of Emory; six great-grand-
children, Kristoferand Kroy Lawson,
Joshua and Breanna Bryson, Kristal
Ewell and T.J. Sanley.
Paul L. Walker
dies July 28
Paul L. "Hiram" Walker, age 69 of
McKinney died Tuesday, July 28.
Services were held at 10 a.m. Fri-
day, July 31 in Turrentine-Jackson-
Morrow Chapel. f
Mr. Walker was bom December
26, 1928 in Minter. He retired from
the U.S. Army Special Forces after
26 years of service which included
four tours in Vietnam’Laos. He
worked for EDS and Ross Perot for
15 years.
Surviving are his wife of 47 years,
Elizabeth Walker; a daughter, Paula
Beth and son-in-law, Steven D.
Peskey of Carrollton; his mother, Lola
K. Comer and his mother-in-law,
Irene Walker of Paris.
t
Meeting time is 2nd and 4th Mon-
day night at 7:00 p.m.
Post is open Tuesday, Thursday
and Friday from 3:00p.m. until 12:00
midnight, and Saturday from #2:00
noon until 1:00 a.m.
Thursday at 7:00 p.m. is 42 play-
ing time and Pool and shuffleboard
are open all the time.
♦Good wishes to Rabbit Wisinger,
Gene Williams, Melvin Pointer, Bo
Harville and Mildred Eudy.
Tom Harold Watters II >
dies July 4
Tom Harold Watters, II of Lub-
bock died Saturday, July 4, 1998, at
his residence.
Funeral services wereheldat 10:30
a.m. Wednesday, July 8, at Trinity
Church with the Reverend Paul
Jantzen officiating. Burial was inn
Peaceful Gardens Memorial Park
under the direction of Franklin-
Bartley Funeral Home. A memorial
service was held Saturday, July 11, at
10:00 a.m. in Duncanville at
Duncanville Church of Christ.
Born October 21, 1970 in Dallas,,
he married Adina Janel Shepherd
December 18, 1990 in Dallas. He
graduated from Duncanville High
School in 1989. He attended Lub-
bock Christian University, where he
graduated valedictorian. He gradu-
ated magna cum laude from Texas '
Tech University with a bachelor's
degree in civil engineering. He re-,
ceived a master's degree in 1995. He
was a member and leader of Trinity
Church.
Watters worked for Parkhill-Smith
and Cooper as a civil engineer in
training.
Survivors include his wife; his (
parents, Harold and Andrea Watters
of Duncan ville and two brothers, Scott
and Tony Watters, both of
Duncanville.
Mr. Watters' father, Harold i
Watters, as well as his grandparents, , 4
the late Mr. and Mrs. Tom Watters
are former Bogata residents.
Support group
to meet
The Bereaved Parent Support
Group will meet August 10 with
Tammy Wright of Paris presenting
the program. She will explain play
therapy, what it is, when it is used, ^
what type of children benefit from it *
and the expected results.
The group meets at 7 p.m. at the
TU Electric Building in Paris.
Have A
Nice
Weekend
TITUS COUNTY FAIR
September 23-26,
Welcomes Morris, Camp. Red River
and Camp Counties to participatejn
Creative Arts, Fine Arts, Food
Preservation Horticulture and
Photography DI pistons.
Each Individual with an entry
receives a complimentary pass to the fair.
CHECK • IN SEPT. 21
CHECK - OUT SEPT. 27
Pick up .your catalog at the Extension Office *
....................... ■ 11 i r ... i ■ .—.ii. ii.—
i Wi TaCtlAflUfaTflirawiMil
We've Moved !
Lamar County Cellular
has moved into a brand now
facility effective July 27th!
Please take note of our
new address below.
LAMAR COUNTY
CELLULAR
3940 Lamar Ave.
Paris, Texas 75460
(903) 785-8852
“LOCALLY OWNED AND OPERATED"
The Red River All Sd
16-17-18 year old girl s j
the State Championsh
recently and traveled <
Texas in the World!
Springs this past weeke
first time the Dixie
Series for this age gr
held in Texas and it wa
|) the team to represent i
Play began on Sad
with the team meeting
The two teams went
with a 0-0 score. Joa
Talco was the first Tejj
on base for the team on I
Katie Hare did a fine jc
for the Texas team. In I
4 Texas errors saw tl]
girls score 4 runs but tlj
answered with 2 runs i
4 Katie Hare and,Carmen
Candace Y arpsscamr
for the Texas girls an
inning the Tennessee]
scored 2 runs on a homq
5th Joanie Swarts scon
on a 2 base hit from Ca
to bring the score to 6-3.j
took over on the pitch
Texas and the Tennes
held 3 up and 3 dov
returned the favor in
the 6th holding the tea
In the 7th and fins
A Tennessee hatting in
' gottherunneronandal
saw her score. Two i
and the Texas team w«
M t
fl 1
loyln »rL
>!
Pirtle- j
exchant
Mr.j'pid Mrs. H.
Z Bogata announce thq]
T and approaching maJ
daughter, Lana Dru
thew Ejdward B^ichheit
The ceremony will r
urday, October 10 at th
the afternoon at the
Church, Longvjew.
will officiate the doJ
emony. A reception vr
the Rose Room in Loti
diately following the i
j The bride-elect is th©
^ ter of Charles and Ma
Clarksville, the late
Pirtle, and the late
♦ I »
fl *
n r«t >
•IsSs
D(
f’SEE U!
C0M]
. ../*<
** *
CO]
_____
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Nichols, Nanalee & Nichols, Thomas. Bogata News (Bogata, Tex.), Vol. 88, No. 13, Ed. 1 Thursday, August 6, 1998, newspaper, August 6, 1998; Deport, Texas. (https://texashistory.unt.edu/ark:/67531/metapth1005408/m1/2/?q=Lamar+University: accessed June 9, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; crediting Red River County Public Library.