The Express-Star (Chickasha, Okla.), Ed. 1 Sunday, January 2, 2005 Page: 10 of 20
This newspaper is part of the collection entitled: Chickasha Newspaper Collection and was provided to The Gateway to Oklahoma History by the Oklahoma Historical Society.
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Sunday, January' 2, 2005
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Luther Gresham was honored with the Luther Gresham Award.
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Kristie Skalla received the Shining Star Award.
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Chickasha • Alex • Minco • Rush Spring • Rlanchanl • Tuttle • Newcastle
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Richard Chaney was given the Luther Award, and was rec-
ognized for his perfect attendance
ramekins with the remaining
olive oil and line eaeh with 4
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Name
Phone Number:
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GRACE CHRISTIAN FELLOWSHIP
301 W. Kansas - Anadarko - wwwexpenencegrace.org
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the skin of the pepper all
around by toasting it over an
open gas flame. or passing it
under a broiler. turning fre-
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small bowl of cold water to
loosen the skin, and peel the
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Beginning The New Year
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and
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2005 CLASSES START
WEDNESDAY, JAN. 5 AT 7 PM
Classes are free and open to the public To enroll. return this completed
form to Grace Christian Fellowship or call (405) 247-3521
small saucepan, place over
high heat, bring to a lively
simmer and cook for about 5
minutes, or until it is reduced
to 1/3 cup to concentrate the
flavor. Allow to cool and
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Start the new year with romance
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Please mark your first and second choice:
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Royal Filter honors employees
Royal Filter Manufacturing Company recently held their
annual Christmas banquet at the Best Western Inn in Chick-
asha. Employees and their guests enjoyed dinner and an awards
ceremony and presentation.
Following dinner, co-owner Glenn McNatt gave a speech
commending the company ‘s employees tor their work, dedica-
tion, and professionalism Co-owner Gary McNatt, pictured
below, presented awards to the 2004 recipients.
Royal Filter Manufacturing Company has been in business
in Chickasha for IS years and is owned by Gary McNatt.
Glenn McNatt, and Garrett l red) McNatt
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Schaal of
Express Phone Banking 405-222-2288
National Bank & Trust Co.
"Your Financial Star since 1892"
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til
around the plate and serve
warm.
Yield: 2 appetizer servings
Recipe from "Two For
Tonight: Pure Romance from
LAuberge Chez Francois," by
Jacques E. Haeringer (Bartle-
by Press, 2004)
ESPRESSO MOUSSE
1/2 cup freshly brewed espresso cof-
fee (see note)
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2005!
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Place the espresso in a
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or 5 of the potato slices. The 1-1/2 tablespoons honey
slices must overlap and extend 1/2 teaspoon unflavored gelatin
over the edge of the molds. 1 tablespoon water
Fill each prepared ramekin Pinch of salt
with the seasoned crabmeat. 1cuPp heavy whipping cream
and fold the potatoes over the pinch of cinnamon or cocoa powder
top to make a closed crust. (oPtional)
Bake for 10 minutes. Remove
from the oven and invert the
ramekins onto the oiled bak-
ing sheet. Bake for 8 to 10
more minutes, until golden
brown.
Make the coulis: While the
crabmeat is baking, coat the
outside of the bell pepper
lightly with oil and blacken
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By MARIALISA CALTA 1/2 teaspoon lemon juice
NEA Columnist sea salt and freshly ground pepper
. ...... ... . . For the crust (see Cook’s note:
.. the 949 ’e\ A Let- 1 large Russet potato, peeled
ter to Three Wives, the char- 1/3 cup extra-virgin olive oil
acter played by Connie sea salt and freshly ground pepper
Gilchrist says to the character For the coulis (puree):
played by Thelma Ritter: 1 large red or yellow bell pepper (see
"Can’t we have some peace in note)
this house, even on New 1/2 teaspoon olive oil
Year’s Eve?" To which Ritter’s sea salt and freshly ground pepper
character replies: "You got it Cook's note: I could not
mixed up with Christmas, find "jumbo" lump crabmeat
New Year's Eve is when peo- in my supermarket and just
pie go back to killing each used the "lump crabmeat" sold
other." in a plastic deli container at
This may explain some of the at the fish counter. If you
the rotten New Year's in my don't want to make the potato
past. At its best, it tends to feel crust (which is actually quite
forced, a night of revelry easy), thaw a few sheets of
which, like the senior prom, frozen, packaged phyllo
can't really fulfill its own dough, cut it into pieces large
promise of "fun," enough to line and overlap the
But it doesn't explain some ramekins, brush each sheet
of my best New Year's Eves. with melted butter and use to
These were spent in the com- make a crust. Bake as direct-
pany of just one other person, ed. You can also use a jar of
In grade school, my "best roasted red peppers, drained,
friend" Judy and I would sleep for the coulis, instead of roast-
over at each other’s houses ing your own bell peppers,
and stay away past midnight Prepare the crabmeat:
to, watch Guy Lombardo. As a Carefully remove any pieces
young adult, my friend Mary of shell. Melt the butter in a
and I would get together for
dinner. Now married, my hus-
band and I make a point of
spending New Year's at home.
But that doesn't mean the
evening can't involve celebra-
tion. With Judy, our "treats"
were M&M's and Coca-Cola;
Mary and I made oyster stew
and spinach salad; and my
husband and I often opt for
shrimp or salmon and cham-
pagne. Dinner for two can be
as elaborate or as simple as
you choose, but it's almost
always more satisfying than a
rowdy cocktail bash.
The place to start planning
is "Two for Tonight: Pure
Romance from LAuberge
Chez Francois," by Jacques E.
Haeringer (Bartleby Press,
2004). Haeringer is the chef at
the L Auberge, a country inn
in Great Falls, Va. known for
its romantic setting and fine
food.
Below is a recipe for crab-
meat in potato crust that will
make you feel like a profes-
sional chef. Serve it as an
appetizer (with a steak or
lamb chops as the main
course) or double the recipe
and serve it as the entree for a
late-night supper with a sim-
ple salad of mixed greens and
vinaigrette. The espresso
mousse can be made ahead
and is a perfect ending to the
meal.
"Love begins in the
kitchen!" is the phrase with
which Haeringer autographs
his books. It's not a bad place
to start. And New Year's Eve
is just the time to begin.
CRABMEAT IN A POTATO
CRUST
For the crab
6 ounces jumbo lump crabmeat (see
Cook's note)
2 tablespoons unsalted butter
1 teaspoon finely minced shallots
1/2 teaspoon finely chopped dill
21 "’Express-Star
030 3-085,
365 5’ .h
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begins to brown, add the shal-
lots. cook a few seconds, then
add the crabmeat and a pinch Seasoned crabmeat in a thin potato crust makes for an ele-
of salt and pepper. Toss gently gant New Year's Eve supper for two. Photograph by Dean
and add the dill and lemon Ray for "Two for Tonight: Pure Romance from L'Auberge
juice. Set aside and cool. Chez Francois," by Jacques E. Haeringer (Bartleby Press,
Prepare the crust: Preheat 2004)
the oven to 375 F. Lightly coat
the bottom of a cookie sheet
with some of the olive oil.
Line a plate with paper tow-
els.
Using a very sharp knife or
vegetable slicer, cut 8 to 10
paper thin lengths ise slices of skin off. Cut the pepper in half refrigerate until chilled,
po a o. Reserve the remaining and remove the stems and Pace the honey gelatin,
potato for another use. Place seeds. Place the pepper in a water and salt in a small mix-
, eslices on the prepared blender or food processor and ing bowl or the top of a double
cookie sheet and brush them puree. Season with salt and boiler. Allow the gelatin t
generously with the olive oil. pepper and refrigerate. soften for 5 minutes and set
the ingaasspoonful for oiling T° serve: Using a spatula, the bowl or pan over a pot of
dTk u . transfer the inverted ramekins simmering water. Heat for 1 to
Bake m the preheated oven from the baking sheet to the 2 minutes untii the gelatin
r 104 minu tes, un ' 1 serving plate. Remove the melts. Whisk thoroughly,
slices are trans ucent. Using a ramekins. Drizzle the coulis Remove from heat and add the
spatula, carefully transfer the around the plate and serve reduced espresso and mix
potat slices onto the paper warm. completely. Cover and refrig-
< ds to drain. Season with Yield: 2 appetizer servings erate to chill.
salt and pepper and set aside. Recipe from "Two For Whip the heavy cream in a
Set the oiled baking sheet Tonight: Pure Romance from medium bowl and, using a
aside as well, you will use it L Auberge Chez Francois," by rubber spatula, fold into the
again, ncrease the oven heat Jacques E. Haeringer (Bartle- chilled espresso mixture. Pipe
to4 h by Press, 2004) or spoon the mousse into large
Brush 2 (6-ounce) ESPRESSO MOUSSE wine glasses, dessert dishes or
coffee cups. Cover loosely
and chill up to several hours.
Top the mousse with a pinch
of cinnamon or cocoa powder,
if desired.
Yield: 2 large or 4 small
servings
Recipes from "Two For
Cook's note: You don't need Tonight: Pure Romance from
a fancy machine to make LAuberge Chez Francois," by
espresso: stovetop espresso acgues E Haeringer (Bartie-
makers are inexpensive, and by Press, 2004)
often sold in supermarkets, if
you don't have one, use 2 cups
regular brewed coffee and
simmer it until reduced to 1/3
cup. Decaffeinated coffee may
also be substituted.
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Bush, Kent. The Express-Star (Chickasha, Okla.), Ed. 1 Sunday, January 2, 2005, newspaper, January 2, 2005; (https://gateway.okhistory.org/ark:/67531/metadc1886990/m1/10/?q=War+of+the+Rebellion.: accessed July 2, 2024), The Gateway to Oklahoma History, https://gateway.okhistory.org; crediting Oklahoma Historical Society.