10 THE ROANOKE TIMES Sunday, June 29, 2014

AS I ENROLLED MY UNRULY

PUPPY TO TAKE OBEDIENCE

CLASSES, THE TRAINER ASSURED ME

THE BARK STOPS HERE!

Answer :

After the deer had a baby, they —

IMMUNEHAMMER

WISDOMNIMBLE

FORMATVACANT

FAWNEDOVER HIM

●

●●

●

●●

n NITROGEN HYDROGEN

METHANE HELIUM RADON

ARGON XENON NEON

n TURTLE LIZARD SNAKE

n SLEET SNOW RAIN

n STING

n WALL

1. BIFOCALS

2. INSULATION

3. OBSIDIAN

4. BLONDIE

5. GREENHOUSE

6. TUMBLERS

7. TIFFFANY

Sudoku TriplesCrossword Kakuro 7 Little Words

Word Roundup

Cryptoquip

KenKen

TEST YOUR FAITHQUIZ ON PAGE 5

PUZZLE SOLUTIONS

PUZZLES ON PAGE 4

1. New

2. 7

3. Water

4. Saul

5. 0

6. Night

Peach mini pies

7-DAY MENU PLANNER

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RICHMOND POTATO SALAD SUMMER PASTA PEACH MINI PIES

SUNDAY THURSDAY FRIDAY

Servings: Makes 8 servingsPreparation time: about 20 minutesCooking time: 15 minutes for potatoesScrub potatoes and cook in boiling water for 15 minutes

or until tender. Drain, cool slightly; peel and slice into salad bowl. Add onion, cucumber, celery, bell pepper and pars-ley; mix lightly. In a small bowl, combine French dressing, lemon juice, mayonnaise and salt; pour over vegetables while potatoes are still warm. Season with pepper. Mix well. Chill until ready to serve.

Per serving: 149 calories, 2 g. protein, 8 g. fat (49 percent calories from fat), 0.9 g. saturated fat, 18 g. carbohydrate, no cholesterol, 411 mg. sodium, 2 g. fiber.

Dietary exchanges: 1 starch, 1 1⁄2 fat.

Servings: Makes 6 servingsPreparation time: 15 minutesCooking time: less than 10 minutes, plus pastaCook pasta according to directions; drain and set aside.

Mix cornstarch with 3/4 cup broth. In medium saucepan, mix remaining broth, oregano, garlic, broccoli, carrots and onion. Cover and cook on low for 5 minutes or until tender. Stir cornstarch mixture and add to vegetables. Cook and stir until mixture boils and thickens. Add tomato. Pour over pasta and toss to mix; sprinkle with cheese.

Per serving: 198 calories, 7 g. protein, 2 g. fat (7 percent calories from fat), 0.5 g. saturated fat, 39 g. carbohydrate, 2 mg. cholesterol, 334 mg. sodium, 3 g. fiber.

Dietary exchanges: 2 starch, 2 vegetable.

Servings: Makes 8 piesPreparation time: 15 minutesBaking time: 18 to 20 minutesHeat oven to 400 degrees. Toss peaches, sugar, corn-

starch, ginger and lemon juice in a medium bowl; set aside. Unroll crusts on lightly floured surface. Using a 3-inch round cutter, cut out 8 rounds from each crust. Spoon 1 heaping Tbsp. fruit filling onto center of 8 of the rounds. Moisten edges of each with egg wash. Top each with sec-ond dough round; press edges with fork to seal. Place pies, 2 inches apart, on ungreased baking sheets. Sprinkle tops with additional sugar if desired. Bake 18 to 20 minutes or until golden. Serve warm or at room temperature.

Per pie: 267 calories, 3 g. protein, 14 g. fat (44 percent calories from fat), 5.7 g. saturated fat, 36 g. carbohydrate, 29 mg. cholesterol, 267 mg. sodium, 1 g. fiber.

Dietary exchanges: 1 1⁄2 starch, 1 other carbohydrate, 3 fat.

Susan Nicholson is an Atlanta-based cookbook author and registered dietitian. She can be reached by email:

menuplanner@mindspring.com.

SUNDAY Make family day special with your grilled chicken. Take a trip down memory lane with me and sample Richmond

potato salad (see recipe). It’s from a restaurant in a former downtown Rich-mond, Virginia, department store, where many mothers once shopped. Serve the combo with coleslaw and whole-grain rolls. Splurge on chocolate

layer cake and fat-free vanilla ice cream for dessert.PLAN AHEAD: Prepare extra chicken and save enough cake for Monday. Save enough potato salad and coleslaw for Tuesday and enough ice cream for Sat-urday.SHOPPING LIST: chicken to grill, small new potatoes, onion, cucumber, celery, green bell pepper, fresh parsley, French dressing, lemon, low-fat mayonnaise, coarse salt, pepper, coleslaw, whole-grain rolls, chocolate layer cake, fat-free vanilla ice cream.

potato salad and coleslaw. A couple of fresh plums make good dessert.SHOPPING LIST: any barbecue, whole-grain sandwich rolls, fresh plums.

WEDNESDAY Save some money by serving an economical BLT sandwich for dinner. Toast whole-grain bread, spread with low-fat mayonnaise

and top with slices of bacon, lettuce and tomatoes. Add a dill pickle on the side. Serve with oven fries (frozen). For dessert, make banana pudding complete with vanilla wafers and light whipped cream.SHOPPING LIST: whole-grain bread, low-fat mayonnaise, bacon, lettuce, tomatoes, dill pickles, frozen oven fries, banana pudding, vanilla wafers, light whipped cream.

FRIDAYFor the Fourth of July, pile (any) burg-

ers on the grill and serve them on whole-grain buns with all the trim-mings such as tomatoes, lettuce,

mustard, (low-fat) mayonnaise, ketchup, onion and pickles. Add baked beans and deli macaroni

salad to the picnic. Let the kids help make the grand finale, peach mini pies (see recipe).PLAN AHEAD: Save enough pies for Saturday.SHOPPING LIST: (any) burgers, whole-grain hamburger buns, tomatoes, lettuce, mustard, low-fat mayonnaise, ketchup, onion, pickles, baked beans, deli macaroni salad, peaches, sugar, cornstarch, ground ginger, lemon, pack-age refrigerated piecrusts, egg.

16 small new potatoes1 medium onion, minced1 medium cucumber, peeled,

seeded and diced1⁄2 cup celery, diced1⁄4 cup green bell pepper,

minced

2 Tbsp. minced fresh parsley

1⁄2 cup French dressing2 tsp. fresh lemon juice1⁄2 cup low-fat mayonnaise1⁄2 tsp. coarse saltPepper to taste

8 oz. angel-hair pasta2 Tbsp. cornstarch1 (14-oz.) can vegetable

broth, divided1 tsp. dried oregano2 cloves garlic, minced2 cups broccoli florets

2 medium carrots, sliced1 medium onion, cut into

wedges1 medium tomato, diced3 Tbsp. freshly grated

Parmesan cheese

2 ripe peaches, peeled, pitted and cut into 1/2-inch pieces

1⁄3 cup sugar2 Tbsp. cornstarch1 tsp. ground ginger1 tsp. fresh lemon juice

1 (14-oz.) package (2 crusts) refrigerated piecrusts (at room temperature)

1 egg beaten with 1 Tbsp. water

SATURDAYInvite guests for snapper

with pineapple salsa. For the salsa, combine 1 1⁄2 cups coarsely chopped fresh pine-

apple, 1 1⁄2 Tbsp. fresh lime juice, 1 Tbsp. minced red onion, 1 Tbsp. chopped fresh cilantro, 1 Tbsp. tequila (if desired) and 1 tsp. seeded and minced jalapeno pep-per. Mix well. Heat oven to 450 degrees. Brush 4 (4- to 6-oz.) snapper fillets with canola oil. Add coarse salt and pepper to taste. Bake about 10 minutes (according to thickness) or until opaque through-out, turning halfway through cooking time. Serve with salsa. Add packaged yellow rice, steamed fresh zucchini, a red-tip lettuce salad and baguettes. For dessert, top leftover peach pies with leftover ice cream.SHOPPING LIST: fresh pineapple, limes, red onion, fresh cilantro, tequila (if desired), jalapeno pepper, snapper fil-lets, canola oil, coarse salt, pepper, pack-aged yellow rice, fresh zucchini, red-tip lettuce, baguettes.

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MONDAYMake chicken Caesar salad with Sunday’s leftover chicken and a packaged Caesar salad. Top the salad with thin strips of the left-

over chicken. Serve with bread sticks. For dessert, slice the leftover cake and top with fresh strawberries.SHOPPING LIST: packaged Caesar salad, bread sticks, fresh strawberries.

TUESDAYStop off for your favorite bar-

becue (beef, pork or chick-en) for a quick meal tonight. Spoon it on whole-grain

sandwich rolls. Serve it with leftover

THURSDAYKeep dinner simple with sum-

mer pasta (see recipe). On the side, add a lettuce wedge and top with sliced eggs and

crumbled blue cheese. Add garlic bread. For dessert, berry parfaits are pretty and delicious. Layer fresh strawberries, rasp-berries and blueberries in tall glasses and top with light whipped cream. SHOPPING LIST: angel hair pasta, corn-starch, vegetable broth, dried oregano, garlic, broccoli florets, carrots, onion, tomato, Parmesan cheese, lettuce, eggs, crumbled blue cheese, garlic bread, fresh strawberries, raspberries and blueber-ries, light whipped cream.