text:
Chapter One: Digging Up The Past
The cyan pony was proudly looking at the necklace she was wearing. Gold, with some engravings and a big red gemstone, probably a ruby, shaped like a lightning bolt.
"Element of Loyalty? Ha! This is so awesome!" Rainbow Dash exclaimed in a happy fashion.
She looked back up and examined her surroundings. She was in a very old castle, seriously decayed and torn apart by time and the strange non-pony-controlled weather. It was dark, the moon was up, and she was here in this castle far away from Ponyville, but she was not alone. She turned around to see another pegasus, looking at her necklace quizzically, one earth pony jumping up and down happily, two unicorns examining theirs, and Her. The orange pony that has been her friend for a very long time, her very best friend, the one who she enjoyed the most spending a day with.
Sadly, they haven't seen each other for a long time, after Rainbow Dash changed school she was too far away to visit Applejack, that's when she really started talking to Fluttershy, she was still being bullied around, and that wasn't meant to happen, not in her watch.
But they were back together; once again, she was lost in those green eyes. They could communicate without speaking, even after those years; they still knew each other as the back of their own hooves.
Applejack knew what Rainbow Dash was asking with that glance, so she replied without being asked "Honesty, pretty accurate ain't it?"
The rose eyed pony smiled widely and looked to her right, to see the two Princesses laying on the floor, one was crying while Celestia comforted her.
Nightmare Moon was defeated, Celestia was going to take care of her sister Luna now, and they were going to go back to Canterlot, just to come back the next day for the celebration.
Rainbow Dash never thought she would fight against one of the two princesses, but it seemed that with the new girl, Twilight Sparkle, comes in a combo, with many problems and more responsibilities. The rainbow maned pegasus never liked to handle responsibility, but this time she thought that maybe, just maybe, the pros were more than the cons.
She would get recognition and praise from ponies all over Equestria, something she always liked, and she got to spent more time with her old friend Applejack so she thought Why not? I might as well go and talk to Twilight.
She walked towards the lavender unicorn, who was looking at her mentor hugging a filly Luna.
"So Twilight? What's going to happen now?"
"Well, we are now the Element's of Harmony and every time Equestria needs us, I'll come here to Ponyville and save the day!"
"Wait Aren't you going to stay here with us?"
"I don't think so Rainbow Dash" Twilight said crestfallen "My mission was to take care of the celebration, after it I'll be back on Canterlot, concentrated on my studies, but "
"But what?" inquired Rainbow.
"I I'll see if I can talk to the Princess about it later"
"Well I hope we hang out together more " She looked at the orange cowpony "This team is cool."
Twilight nodded, smiling at her, and walked towards Rarity, Fluttershy and the pink mare that was jumping up and down but without saying a word. After Luna and Celestia's hug she exclaimed "You know what this calls for?" and she stopped talking and started hopping, like if she was saving the answer for later.
Rainbow Dash turned around to talk to Applejack just to find her in front of her, making both ponies hit their muzzles.
"Ouch, that hurts!"
"Ah'm sorry Sugarcube, Ah was 'bout to talk to y'all."
Rainbow Dash looked at her in the eyes, those green windows to the orange pony's soul, Probably the purest and loveliest soul of them all I would like to say that about myself, but I know it wouldn't be true. She's so selfless, so generous, so willing to help everypony and here I am a stupid egocentric pegasus that's always 'Too busy training for the Wonderbolts' to help anypony.
Rainbow Dash's smile quivered and then became a forced fake smile.
Applejack was too lost in thoughts to notice that, staring at the rose orbs in front of her. Those eyes that were showing her all of her flaws, all the things she wasn't and she would never be. Rainbow Dash was a very easy-going pony, with very high goals in life. She was able to get the attention of all the ponies around her and got them to cheer for her, she even had filly fans. N' what am Ah? A lame dirty farmer that will probably never get anywhere, with no bigger goals than to keep the orchard as it is n' fix Granny Smith's hip.
The two ponies stared at each other for a minute or two, beating themselves down with self-induced lies, finding relief in each other's eyes, until Pinkie Pie, with her jumping around, pushed Applejack forward, making her and Rainbow Dash hit their muzzles once again.
"Gah. Again?"
"Ah'm sorry Rainbow, Pinkie Pie here "
"Yeah I know, relax." Rainbow said, rubbing her muzzle with her right hoof "So you were about to talk to me "
"Oh yeah, y'all are right Sugarcube. Well Ah was jes longing to talk to y'all, it's been a long time since the last time we met huh?"
"Yeah can't believe it was so long ago. Those nights we spent on your clubhouse sleeping to-"
"Shush!" Applejack said, signalizing Rainbow to lower the volume. "Remember we agreed not to talk 'bout it. Y'all didn't want to ruin yer reputation."
"Oh yeah, right. I think Pinkie almost heard it. Thanks AJ!"
"Y'all had 'a reputation to uphold' " mockingly mimicked the cowpony "How's life treatin' y'all Sugarcube?"
"Well Since I joined the weather patrol and started working well, if you can call what I do 'work', I started hanging out with the other pegasus, that's when I re-met Fluttershy, you know she wasn't part of the patrol but I got to know every pegasus on Ponyville, including her." She said, looking at her yellow friend "And since you started working too, for your family in the orchard, we stopped hanging out, and I became better friends with Fluttershy and practiced for the Wonderbolts. And nap I nap a lot."
Applejack giggled at the commentary and said "Ah don't remember y'all nappin' when y'all were with me, we played all day long non-stop 'til we collapsed on the bed of mah clubhouse. Have y'all become lazy since y'all started hangin' with those fancy flyin' pegasus?"
"Hey, don't get things wrong, I can still beat you in a race!"
"Now, now Sugarcube, don't get mad, Ah'm not sayin' that N' y'all have never beaten me in a race before "
"You neither! We always tie!"
"So y'all are agreeing that y'all can't beat me." Applejack smiled slyly. Right where Ah wanted y'all, jes like a puppet y'all played yer part perfectly!
"Uuhh D-don't try to play with the things I say! C'mon, let's race! If you're so sure I've lost my ground "
"Ah didn't say that but Ah never decline a challenge, to mah barn's door, like ol' times?"
"Oh yeah!"
"Let's try not to break it this time though Big Mac won't be as forgivin' this time."
Rainbow Dash snickered at the memory and looked ahead, towards the exit of the castle.
"Uh Girls Y'all can go back with magic or however y'all wanna, Rainbow n' Ah will be going now see y'all tomorrow! N' congratulation Princess Luna for being of the good gu-"
"Stop wasting your breath AJ, you'll need it tonight, I want you fully active and with all the energies, you'll need it to make up for all the time we lost. Now that we're back together I'll take all that 'spare energy' you have!"
The whole chamber went silent.
"That didn't sound as good as I thought well, I meant for you to shut up and start running, I want to beat you and make you eat those words!"
Applejack sighed, looked at her friends with an apologetic smile and started running behind her cyan friend.
They rushed through the trees, running through the same path they came, retracing their steps, sometimes with Applejack at the front, others Rainbow took the lead, but there was no clean winner, it was obviously going to be decided in the last second. They got out of the forest, finding a way around the same obstacles they had to get over with the rest of their friends without stopping the race.
Applejack glanced at her Pegasus racing-partner and thought Ah won't let y'all get away with this one Sugarcube
Rainbow could read the words on the earth pony's eyes, she squinted her eyes and yelled, through the wind generated by their speed.
"I wanna see you trying to stop me from beating you Jackie!"
Applejack took these words pretty seriously and sprinted, leaving Rainbow Dash behind her.
Rainbow found herself directly behind the blonde mare. Rainbow Dash couldn't help it and ended appreciating the pony's body. The muscular legs, well-toned thanks to years of Applebucking and heavy-weight lifting. The blonde mane, floating gentle and beautiful, it was a golden river suspended in the middle of the air. The tail, an almost perfect mimic of the mane, glowed under the moonlight. And finally
That flank Why can't I stop staring at it? What did you eat while we stopped hanging out? I couldn't get a flank like that one, no matter how much I try and work out for it. It's It's just perfect in more than a way.
Her wings expanded at the sight and acted as a parachute brake. She then realized what has happened. Why am I checking AJ's flank?
"Damn it, I'll have to sprint to recover the lost time" the rainbow-maned mare said, putting all her might on her hooves to catch up with the other pony.
She decided that she should avoid that distraction, so she surpassed Applejack. The earth pony however, didn't let her get in front of her, so she accelerated to get to where the other was, and they ran muzzle to muzzle.
Applejack had a better look at her friend. She sure has grown to become one very good-lookin' mare, Ah wouldn't find it surprising if she had lines of stallions droolin' fer her maybe even sum' mares too. She looked at her friend from the tip of the tail to her muzzle trying to decipher what was it What is it that makes her so beautiful? It's her splendid body? Her easy-going nature? Her big beautiful rose eyes? Or are those lips? They sure as sugar look inviting
Her heartbeats started getting faster, and she knew it was not because of the running. She blushed, lowered her hat and started going faster. What in tarnation am Ah doin' thinkin' of her that way? Ah have a race to win. she thought, and she sent those thoughts to the back of her head.
Sweet Apple Acres was in sight, in the distance they could make out the silhouette of the legendary barn where the Apples have lived for generations. The two knew this last part of the orchard too well, they were running through the final part of their old racing lap. The barn door was closed, as expected. They both exchanged glances and knew what was going to happen.
"If we're gonna do it like the ol' times, we'll do it all the way. Ain't that right Dashie?"
"Oh yeah!" she chuckled "You know I always love to go all the way with you."
Silence again and Rainbow mentally facehoofed. Aww come on! Another awkward election of words? Thanks Celestia she's AJ and she knows what I meant.
Applejack looked at her friend strangely for some seconds, but then just smiled and sprinted to the door. Both mares were picking up serious speed, and after all these years they had both gained a much bigger muscular mass.
The impact was terrible for the barn.
Debris flew everywhere, along with the door hinges, as well as ropes, Applejack's yoke (which she rarely used), baskets, rakes and other things that were hanging on the door.
Time has passed, the two ponies had grown bigger and heavier, apart from running faster and having more momentum so this time they didn't just fell near the fallen door, they pierced it and still had enough inertia to reach the other side of the barn, landing over a bale of hay laughing off the pain of crushing the door.
Being together like this and doing this kind of things was what they longed to repeat so much, ever since the day they stopped seeing each other. They knew, in the back of their heads, that being together was the best thing that happened to them in their whole life, the only thing that stopped them from looking for the other these last years, was the lack of an excuse to drive the other from their work.
After a few seconds the laughing stopped, and the two ponies hugged, like they used to do so many years ago, but they were interrupted by a loud noise generated by an opening door. The two turned their heads towards the barn door that lead to the inside of the house, finding a big red stallion looking everywhere with a nervous look.
"H-howdy brother Ah look what Ah the cat dragged in!" Applejack said, pointing at Rainbow Dash.
Big Macintosh sighed in relief and looked at the two ponies laying together in the hay, the fallen door and the pieces spread through the whole barn. He then concentrated on the rainbow-maned cyan pegasus.
"Howdy Miss Rainbow, howdy sis' Again? Ah really hope breakin' the barn door doesn't become a tradition between y'all two. Ah won't be always here to tell Granny Smith it was a young punk and that y'all offered to fix it n' that Miss Rainbow wanted to help y'all." He said and turned around, entering the house.
"We owe your bro big time"
"Twice "
"Why's he so awesome?"
"He's the best bro one could ask fer " Applejack said, smiling tenderly, she then turned to face her friend and said "He always care for his kin"
"But I'm n "
"Rainbow, y'all are one of us already, y'all are more like a part of me. Well, at least y'all used to be "
"And I'll be once again, now that we're the Elements of Harmony, we haaaaveee to stick together don't we?"
"Uhh yeah, we should y'all know, if some monster attacks Ponyville, we should be together to stop him quick!"
The two ponies kept laughing and talking about what happened while they were not together, until they realized it was pitch black.
"Dang it! Now how am I supposed to get home if I can't see a thing?"
"Well " Applejack said "Y'all know Y'all said y'all said we were gonna do it all the way like the ol' times " her cheeks started getting redder and her eyes couldn't meet her friend's.
"You mean ?"
"W-we d-don't need to do it if y'all don't want to we could figure out how to take y'all back to yer home "
"But where would we stay? We won't be able to find the clubhouse neither, and after all this years it must be in need of a little uh TLC"
"Tender loving care"
"Oh that's a good one, Ah'll remember it, who knows when Ah'll need it. Now back to the matter in hoof" Applejack said, shifting her bodyweight on bale "Ah was thinkin', if y'all don't mind it, maybe y'all could stay in mah guest's room"
"Oh well, yeah, if it's not a problem for you"
"Nah, there's no problem, just come with me. But first, let me get this dust n' debris outta y'all, Granny may suspect. Ah'm always covered in dirt n' wooden chips, so it's not strange"
Applejack gently placed a hoof on Rainbow's face and cleaned it with tender, slow movements.
Rainbow started to feel stiffness on her wings and blood rushing to her cheeks, so she lowered her head and said "I'll I'll take care of it myself, thank you" She started shaking herself, a great excuse for the spread wings.
"Well then, follow me." Applejack stated, walking towards the house's door. The cyan pegasus quickly followed and entered the house, the one she hasn't entered for years.
"Now Granny Smith! Look what Ah found!"
The green old mare looked at Rainbow Dash closely and exclaimed "Oh dear, is that rainbow maned lil' filly?" After some examination she said "Oh but she's a beautiful grown mare now! Looks like y'all two will do a good couple " The two ponies blushed furiously as the old mare gasped for air "Of chores tomorrow, if y'all wanna fix that door."
The two mares let out air they didn't knew were holding. Applejack took a step forward and said. "Well, yeah foals these days "
"It's such a good thing yer friend Rainbow is always here to help y'all. She's really loyal, ain't her?"
"Yeah, she's not the Element of Loyalty fer nuthin"
"The what now? N' where did y'all get that necklace?"
"Ah'll explain later. C'mon Rainbow"
"AJ, remember that the guest's roo-"
"Ah'll take care. C'mon RD, follow me up the stairs"
Rainbow Dash looked from the old green mare to her orange friend. But finally she decided to follow the cow-pony, she has never failed her before, and she doubted she would now.
Applejack walked up the stairs, opened one door and entered, beckoning with her hoof for Rainbow to enter.
"Hey, isn't this your room?"
Applejack was giving her back to the cyan filly while she said "I-it used to be. Ah'm where it used to be the guest's room now, it was um more comfortable yeah, more comfortable."
"So you are telling me this isn't your room anymore "
"Then why are all your belongings here?" The pegasus said, looking at the wall at her left, which was filled with family pictures of the Apple family and the orchard. She turned to the right to find pictures of Applejack in several periods of her life. And when she turned around to see the way she has entered, she noticed it.
The back wall, the one it could be seen when one was laying on the bed, was filled with photos of the two of them. Applejack and Rainbow Dash playing in a bale of hay, Applejack and Rainbow Dash playing on top of a tree, running around the orchard, taking a shower together, there was even one of Rainbow Dash sleeping alone in the bed.
"Hey! Who took a picture of me sleeping?"
Applejack giggled and answered "Ah did." Rainbow Dash turned around towards her friend with a quizzical look. "Aww, c'mon Rainbow jes look at yer face, n' tell me wholeheartedly that it wasn't photo-worth."
The rose-eyed pony turned around once again and observed the photo for the second time. It showed Rainbow Dash sprawled over the bed, back legs wide open and one of the front hooves over her face, which was rather comical itself. She had one eye closed and the other was half-closed, and her tongue was out.
She couldn't help herself, so she chuckled at the sight, soon joined by Applejack's giggles. "Ok, this is your room stop lying. The family pictures, our photos, the old flower I gave you years ago The old flower I gave you years ago! You kept it!"
"Of course Ah did Sugarcube. Ah kept all yer gifts. Ah even have that lil' golden star y'all gave me that one time we were walkin' around Ponyville's outskirts."
"You got to be kidding me"
"Nope, not at all missy." Applejack said, taking off her hat and shoving her hoof inside, searching for some seconds. Soon, she retrieved a golden star. It has lost part of its shape because of the time that had passed, but it was still recognizable.
"No way! This is so cool" Rainbow Dash sniffed loudly, in a pretty funny way, and said "D-did our friendship mean that much for you?"
The orange pony lowered her head and her ears flattened in embarrassment. "Ah Ah can't say it didn't RD."
Rainbow Dash couldn't hold it any longer, she jumped forward tackling her friend in a powerful hug, sobbing "Oh AJ, I missed you so much! I-I "
"Now, now " Applejack said, returning the hug. She was surprised by this outcome of her friend but she was glad she was not alone with those feelings, so she just held her tight and let her cry.
After some minutes Rainbow Dash stopped crying and said with a saggy and broken voice "Y-you. Nev-ver. S-saw. Th-that."
"Element of Honesty Sugarcube, can't say Ah haven't" Rainbow Dash looked at her with a terrified look on her eyes, while Applejack chuckled at the view and continued "But Ah won't say Ah have "
The pegasus swallowed "Fair enough "
Rainbow Dash got up and sat. Applejack got up as well and noticed the twin streams that stained Rainbow's cheeks. She extended her hooves to clean her but noticed it was dirty and would make an even greater mess, so she thought of another way of cleaning her friend's face. After some pondering, she instinctively lunged forward and licked the tears out of Dash's face.
For the cyan speedster pony everything happened in slow-motion. She felt the tongue ran slowly, tenderly and rather enticingly up her cheeks. She felt the blood rushing through her veins to her cheeks and to her wings, which sprung wide open. She felt her heart race, her muscles tense and her mind go blank.
Applejack listened a strange noise in front of her. She opened her eyes to find Rainbow Dash's wings spread to their maximum extension. She blushed furiously as she realized what she just did. She turned to her side to see her friend staring at something beyond the walls, the horizon, and furthermore.
"R-Rainbow, Ah-Ah'm really sorry, y'all were crying, yer face was stained with tears, mah hooves were dirty, Ah jes Ah jes W-was it too weird?"
"N-no Not at all " Rainbow replied, without looking at her, in fact she hasn't even blinked yet. "It was not weird, no it was just that I'm I wasn't ready " She got out of the trance she was and looked at the worried cow-pony "Relax, really. I know what were you trying to do, I liked it I mean I know it was a friendly lick? to make me feel better. I know where your intentions were, and that's what really matters."
The cyan pony walked around, looking everywhere and continued "Now, I know this is your room, I guess the guest room is probably taken, or occupied by something and you were going to sleep with your brother or maybe even Applebloom, leaving me sleeping here. Am I right?"
Applejack knew she couldn't lie twice, so she just nodded in defeat.
"Well there's no way in Tartarus I'll let you do that, and seeing there's no other bed or second mattress, I'll take the floor tonight."
"No way Sugarcube, that's not a possibility. Ah'm sorry if y'all feel bad 'bout it, but this is mah house, n' y'all are mah guest, the Apple family never lets a guest sleep in the floor. Ah'm gonna take it."
The two mares looked at each other for a moment until Rainbow Dash walked to the bed and hoped in. Applejack smiled victorious, walked next to the bed and prepared to lay down, but she was stopped by Rainbow Dash's words
"Come on AJ, we both know how's this is going to end, I'll be cold and you'll offer me warmth, so let's save time and breath and hop in here with me."
Applejack chuckled and said "Well We did say we were gonna do it like ol' times "
She got up and entered the bed. As soon as she was laying on the bed, she opened her hooves and legs wide. The headstrong speedster pegasus scooted forward, letting herself be hugged by the orange earth pony, and wrapped her own hooves around the cow-pony's chest, and trapping AJ's hind legs with her own.
Applejack cleared her throat and with a cracked voice she asked "Say Isn't it a bit weird fer two grown up mares to sleep together, in the same bed, this close, snugglin' like we're now?"
"No, snuggle is what a couple do, we're just 'two long time friends remembering the old times and recovering the lost moments of friendship we could have had'. So shush and snu-HUG me tighter, 'cause you have many years to make up for"
"Oh, so AH need to make up fer it?"
"Yes, you."
Applejack knew Rainbow Dash even more than she knew herself. She was strong, confident, competitive and combative, on the outside. But in the inside she was a completely different deal, she was unsure, considerate and sometimes she was rather a crybaby. Applejack may be the only one who ever saw her true side.
She held her friend closer and tighter. The cyan pony rested her head on the orange mare's chest to listen her calming and soothing heartbeats.
Each pony inhaled deeply the toxic fragrance of the other and let a rain of memories comfort them.
"Hey RD y'all remember when "
The two fillies spent the night talking about the old times and resting on each other's hooves.
After some hours the two agreed it was very late, so they stopped talking. But, a short moment later Rainbow Dash said "AJ you asleep?"
"Nah, something bothering y'all Sugarcube?"
"I missed you."
Applejack couldn't help but chuckle at the statement. "Sugarcube, y'all jes told me that sum hours ago."
The rose-eyed pegasus looked at her friend in the eyes and with a serious frown she complained "I'm serious AJ, don't be so insensitive with my feelings!"
"Ah know Rainbow, Ah know. Ah missed y'all too. But don't y'all worry none, we're gonna be seeing each other again, like we used to years ago."
The two ponies fell asleep with a smile on their faces.
An apple. A giant caramel apple to be precise. Rainbow Dash was hungry, and there was a giant caramel apple in front of her, she was determined to eat that apple.
"Whoa Nelly!" Applejack was woken up by a lick on her chest. She looked down to find her rainbow-maned friend licking her chest, but she was fast asleep. "She must be dreamin'" "R-Rainbow S-stop it!"
The other pony couldn't hear her and kept licking, now dangerously getting closer to Applejack's neck. Applejack had to giggle but she also started shaking her friend's head "Snap outta it R-RD!"
"Huh?" exclaimed the surprised pegasus as she woke up "Wh-where's my caramel apple?"
"So that's why y'all wer wait do y'all lick caramel apples?"
"Well, yeah, I always lick the caramel cover first and then I start bit wait, why would you ask that?"
Applejack pointed to her wet neck and chest and asked "Dreamin' with caramel apples lately?"
RD blushed and hastily said "To my defense I must say you smell like a delicious apple, so it was technically all your fault."
"Sure blame it all on me."
"This never happened."
"What are y'all talkin' bout?"
Applejack chuckled once more, it was becoming something very common when she was around Rainbow, and looked towards the bathroom. "Ah'm gonna go clean somepony's drool" She tried getting out of the bed found herself trapped in Rainbow's grasp. "If somepony lets me, that is."
"Oops, sorry AJ"
After washing herself up, Applejack met with Rainbow Dash again and walked down the stairs, thinking about what could they do that day, after fixing the broken door Maybe they could play some horseshoes Maybe Who knows.


text:
Turkey Kielbasa & Pretzel Bake
1 lb. stale pretzel bread,
1 pkg. turkey kielbasa, halved lengthwise and sliced
1 tablespoon vegetable oil
2 cups chopped sweet onions
1 tablespoon minced garlic
10 eggs
1 1/2 cups light heavy cream
1/2 cup low-sodium beef broth
1/2 cup spicy brown mustard
3 Tablespoons honey mustard
2 tablespoons chopped fresh chives
2 teaspoons chopped fresh thyme
2 teaspoon kosher salt
1 teaspoon black pepper
8 oz. shredded smoked Gruyere cheese, divided
Place cubed bread on a baking sheet and dry overnight.
Preheat oven to 350 degrees. Coat a 9x13-inch baking dish with nonstick spray. Add the dried bread cubes to cover the bottom of the dish.
Brown kielbasa in oil in a large skillet over high heat, 3-5 minutes. Drain kielbasa on a paper-towel-lined plate; reserved drippings. Reduce heat to medium; add onions and garlic to drippings and cook 1-2 minutes.
Add the kielbasa, onion mixture and half of the Gruyere over the top of the bread cubes. Whisk together eggs, cream, broth, mustards, chives, thyme, salt, and pepper in large bowl. Pour the egg mixture over the bread crumbs/kielbasa mixture and mix gently so all the cubes are coated. Cover the baking dish with plastic wrap and refrigerate overnight.
Remove wrap and sprinkle remaining half of Gruyere over casserole; bake until an instant-read thermometer inserted in center reaches 155 degrees; about 40-45 minutes. Let casserole rest 10 minutes before serving.
Certified Angus Beef
Place beef cubes on skewers and season with salt and pepper. Grill to desired doneness.
Combine lime juice, chipotle in adobo, mayonnaise and buttermilk in blender. Serve with skewers.
Makes 8 skewers
Nutritional Information per Serving: 110 Calories; 8g Fat; 2g Saturated Fat; 31mg Cholesterol; 1g Carbohydrate; .0g Dietary Fiber; 10g Protein; 120mg Sodium; 6% daily value Iron (based on 2,000 calorie diet).
4 cups Carbonated Water
4 cups Ginger Ale
3 cups Unsweetened White Grape Juice
20 oz Pineapple Juice
2 liters Ginger Ale
24 oz Apricot Nectar
12 oz Fruit Punch
1 pint Raspberry Sherbet
FM Food and Music All-American Bar & Grill (Gahanna)
Sweet Potatoes
Pumpkin Seeds
Olive Oil
Marscapone Cheese
Plain Yogurt
Dijon Mustard
Maple Syrup (or honey)
Salt to Taste
**Amount of ingredients depends on how much you want to make.
Cut sweet potatoes in chunks, layer on baking sheet, and drizzle with olive oil and salt. Roast at 375 degrees for about 25-30 minutes.
Chop apples and parsley. Mix together sauce. Once the sweet potatoes have cooled combine all ingredients in a large bowl.
6 – 1 ½ cup servings
2 teaspoons canola oil
2 leeks, trimmed, chopped & rinsed
1 red bell pepper, chopped
3 cloves garlic, minced
4 cups reduced-sodium chicken broth
1 ½ pounds butternut squash, peeled, seeded, cut into 1 inch cubes
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
1 ½ teaspoons ground cumin
1 pound turkey cutlets, cut into ½ x 2 inch strips, raw
2 cups frozen corn kernels
2 tablespoons lime juice
½ teaspoons crushed red pepper
¼ teaspoon salt
Freshly ground pepper to taste
Heat oil in a Dutch oven over medium-high heat. Add leeks and bell pepper; cook, stirring often,
until vegetables begin to soften, 3 to 4 minutes. Add garlic and cook, stirring for 1 minute more.
Stir in broth, squash, thyme and cumin. Cover and bring to a boil. Reduce heat to medium-low
and cook until vegetable are tender, about 10 minutes.
Add turkey and corn; return to a simmer and cook until the turkey is just cooked through, 3 to 4
minutes. Add lime juice and crushed red pepper. Season with salt and pepper.
Calories 231 Protein 24 g Carbohydrates 31 g Fiber 6 g Potassium 692 mg Cholesterol 1 mg
Total Fat 3 g Saturated 0.0 g Monounsaturated 1 g Sodium 550 mg
Source: EatingWell.com
12 servings
18.25 Ounce box yellow cake mix
2 tablespoons unsweetened applesauce
Egg substitute equivalent to 3 eggs
1 teaspoon coconuts extract
¼ teaspoon ground nutmeg
20 ounce can crushed pineapple in its own juice, undrained
2 tablespoons light brown sugar
2 tablespoons shredded sweetened coconut
2 tablespoons sliced almonds
¼ cup unsifted confectioners' sugar
2 tablespoons rum or ½ teaspoon rum extract
2 medium mangoes, thinly sliced
Prepare the cake using the package directions, substituting applesauce for the oil and egg
substitute for the whole eggs. (If the package lists different amounts for oil or eggs, use those
amounts.) Add the coconut extract and nutmeg before mixing the batter. Spread the batter in
two 8-inch round cake pans.
Drain the pineapple, reserving ½ cup juice. Place the pineapple on the cake batter. Sprinkle
with the brown sugar.
Bake the cakes using the package directions, or until a cake tester or toothpick inserted in the
center comes out clean. Cool according to the package directions.
If necessary, adjust the oven temperature to 350 degree F. Place the coconut and almonds in
separate, even layers on a nonstick baking sheet. Bake for 5 to 6 minutes, or until light golden
brown. Put the baking sheet on a cooling rack.
In a small bowl, whisk together the reserved ½ cup pineapple juice, confectioners' sugar and rum (the sugar may be slightly lumpy). Using a wooden skewer, cake tester or toothpick; make 8 to 10 holes in the cooled cakes. Pour half the pineapple juice mixture over each cake to soak.
To assemble, place one cake layer on a platter. Arrange half the mango slices on the cake. Top
with the second cake layer. Arrange the remaining mango in a decorative pattern. Sprinkle with
coconut and almonds.
Calories 274 Protein 4 g Carbohydrates 53 g Fiber 2 g Sugars 35 g Cholesterol 0 mg
Total Fat 5.0 g Saturated 2.0 g Polyunsaturated 1.0 g Monounsaturated 1.5 g Sodium 310 mg
Dietary Exchange: 2 ½ starch 1 fruit ½ fat
American Heart Association Cookbook, 7th Edition
4 – servings of 2 tostadas each
14 ounce can small diced tomatoes, preferably with jalapenos
1 medium onion, thinly sliced
3 cups shredded cooked turkey or chicken
8 corn tortillas
Canola or olive oil cooking spray
1 avocado, pitted
¼ cup prepared salsa
2 tablespoons reduced fat sour cream
2 tablespoons chopped fresh cilantro
1 cup shredded romaine lettuce
½ cup shredded Monterey Jack cheese
Position racks in the upper and lower thirds of the oven; preheat to 375 degree Fahrenheit.
Bring tomatoes and their juice to a boil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until the onion is soft and most of the liquid has evaporated, 15 to 20 minutes. Add turkey (or chicken) and cook until heated through, 1 to 2 minutes.
Meanwhile, coat tortillas on both sides with cooking spray. Divide the tortillas between 2 large
baking sheets. Bake, turning once, until crisped and lightly brown, about 10 minutes.
Mash avocado in a bowl. Stir in salsa, sour cream and cilantro until combined.
To assemble tortillas, spread each crisped tortilla with some of the avocado mixture. Top with
the turkey (or chicken) mixture, lettuce and cheese.
Calories 397 Protein 33 g Carbohydrates 34 g Fiber 8 g Potassium 709 mg Cholesterol 86 mg
Total Fat 5 g Saturated 0.0 g Monounsaturated 7 g Sodium 621 mg
Source: EatingWell.com
4 Ohio eggs
2 low-fat flatbreads
4 teaspoons chopped flat-leaf parsley, basil, or cilantro
Salt and ground black pepper
2 teaspoons olive oil
2 tablespoons spread (pesto, yogurt, salsa, or hummus)
1 cup salad greens
1 cup filling (cooked grains, avocado, cheese, mushrooms, ham, or turkey)
1. Beat 2 eggs with 2 teaspoons herbs and season with salt and pepper. Heat 1 teaspoon oil in a large nonstick skillet over medium heat and add eggs, swirling pan to create a thin omelet like a crepe. Cook until just set, 2 to 3 minutes.
2. Run a spatula under the omelet and carefully slide out onto the flatbread. Repeat with remaining eggs and oil. Divide your choice of spreads over omelets and cover with greens and fillings; roll and cut to serve. Serves 2.
Per serving: 290 calories, 22g total fat, 6g sat fat, 273mg sodium, 6g carbs, 433mg chol, 21g protein, 2g fiber
1 Tablespoon Oilerie® Vanilla or Cinnamon EVOO
3 Tablespoons Maple Sugar or Fine Turbinado Sugar (available at the Oilerie®)
1 teaspoon salt
2 Cups Walnuts
In a large heavy skillet, stir together 1 tablespoon EVOO, 3 tablespoons Maple Sugar or Turbinado sugar, 1 teaspoon salt, 2 cups walnuts. Heat over medium heat until nuts are fragrant and sugar and oil adhere to nuts. Can take up to 15 minutes depending on your stove. Maple sugar or larger grained sugars will remain a bit gritty. Spread on parchment paper to cool.
Serve with your favorite salad or great as a snack!
1 cup of Oilerie® Raspberry Balsamic Vinegar
1/2 cup Oilerie® Lemon EVOO
2 Tbsp Honey or Honey Dijon mustard
1-2 Teaspoons Curt's Table Seasoning (available at the Oilerie® Columbus)
Add all ingredients except olive oil in a bowl, whisk in olive oil slowly to emulsify.
If dressing is too tangy, add a bit more honey. If it is too sweet, add a touch more vinegar.
Refrigerate for up to 1 week. Pour over your favorite salad!
(Would also make a great marinade for chicken, pork
or fish)
Add all ingredients except olive oil in a bowl, whisk in olive oil slowly to emulsify.
If dressing is too tangy, add a bit more honey. If it is too sweet, add a touch more vinegar.
Refrigerate for up to 1 week.
Servings: 4
oz. mascarpone cheese OR cream cheese, room temperature
cup milk
cup orange juice
cup maple-flavored pancake syrup
tsp. freshly grated orange peel
cups bread cubes (1 inch) (about 4 slices)
HEAT oven to 350°F. WHISK cheese in medium bowl until smooth. ADD eggs, 1 at a time, whisking after each addition until smooth. STIR IN milk, orange juice, syrup and orange peel until smooth and blended.
DIVIDE bread among four greased 10-ounce ramekins or custard cups. SLOWLY POUR a generous 1/2 cup egg mixture over bread in each cup; press bread into egg mixture. PLACE cups in baking pan.
BAKE in center of 350°F oven until custards are puffed and knife inserted near centers comes out clean, about 30 minutes.
Insider Info:
Make ahead: Casseroles can be assembled the night before and refrigerated, covered. Increase baking time slightly.
Serves 4-6
In large skillet or Dutch oven over medium heat, crumble and cook sausage until browned. Add rice mix, tomatoes, water, chicken, and tomato juice. Stir well and bring to a boil. Reduce heat to low, simmer covered for 30 minutes. Add shrimp; simmer 5 minutes more until shrimp turn pink and opaque. Garnish with parsley and green onions, if desired. Serve hot. Refrigerate leftovers.
Serves 8
For the Soup
3 quarts Turkey Broth
2 cups of Picked Turkey Meat
3 cups (packed) Fresh Kale- shredded
20 Chestnuts- roasted, peeled, and quartered
1 Large Turnip- peeled and diced
3 Whole Leeks- white part only split, washed, and sliced
20 Pearl Onions- peeled
2 teaspoons walnut oil
Bring turkey broth to a simmer in a large stock pot. Add kale, turnips, chestnuts, leeks, and onions. Simmer for 30-40 minutes. Add picked turkey and garnish with walnut oil and garlic chips (if desired).
For the Garlic Chips
4 lg. cloves of garlic, peeled
1 ½ cups of milk (divided into ½ cup portions)
1 cup canola oil
Slice garlic thin with a mandolin or a sharp knife. In a medium saucepot, boil garlic slices in ½ cup of milk. Repeat this process 2 more times, using fresh milk each time. Strain garlic slices and pat dry with paper towel. Heat a large skillet or pot with oil to 350 degrees then add garlic chips and fry for 30-45 sec or until crispy. Remove garlic chips with a metal handheld strainer or spider and transfer
to a plate with a paper towel. Season with salt. Keep in an air tight container for 2-3 days.
1/4 cup course Kosher Salt
1/4 cup Sugar In The Raw
1/4 cup Olive Oil (Extra Virgin)
1 tablespoon Lemon Juice
1/2 Pumpkin Puree
1/4 cup Pineapple Puree
1/4 cup Papaya Puree
1/4 cup Greek Yogurt
1/8 cup White Grape Puree
Serves 12; 2 tablespoons per serving
Chevre (SHEHV-ruh), or goat cheese, lends its unique tart flavor to this attractive layered spread.
3 ounces fat-free cream cheese, softened
1 medium garlic clove, minced
2 ounces low-fat cream cheese, softened
¼ teaspoon dried basil
3 ounces soft goat cheese
1/8 teaspoon pepper
1 cup water
1 to 2 teaspoons water (optional)
1/2 cup dry-packed sun-dried tomatoes
¼ cup snipped fresh parsley
1 teaspoon dried oregano
¼ teaspoon paprika
1 tablespoon pine nuts
In a medium mixing bowl, beat the cream cheese and goat cheese for 1 to 2 minutes, or until smooth. Cover and refrigerate for 30 minutes.
Meanwhile, in a small saucepan, bring the 1 cup water to a boil. Stir in the tomatoes. Turn off the heat. Let soak for 10 to 15 minutes. Using a slotted spoon, transfer the tomatoes to a small bowl. Let cool for 5 minutes.
Coarsley chop the tomatoes. Squeeze out and discard the excess liquid.
In a food processor or blender, process the tomatoes, oregano, garlic, basil, and pepper for 20 to 30 seconds, or until the desired consistency. For a smoother, texture, add 1 to 2 teaspoons water. Cover and refrigerate for 30 minutes.
Line a 1 ½ cup round container with plastic wrap. Spread one third of the cheese mixture in the container. Press the mixture lightly to get rid of any air pockets. Smooth the surface with a rubber scraper. Top with one half of the tomato mixture. Repeat the layers. Top with the remaining cheese mixture. Cover with plastic wrap and refrigerate for at least 30 minutes.
To serve, uncover and invert the tora onto a plate. Remove the plastic wrap. Press the parsley onto the sides of the tora. Sprinkle with paprika and pine nuts.
Serves 18; 2 wedges per serving
3 6-inch whole-wheat pita breads
¼ cup very finely snipped fresh parsley
2 green onions (green and white parts), finely chopped.
1 teaspoon olive oil
¾ teaspoon dried basil, crumbled
½ teaspoon dried rosemary, crushed
1 medium garlic clove, minced
Olive oil spray
2 tablespoons grated or shreddedParmesan cheese.
Preheat the oven to 350 degrees F
Separate each pita bread into 2 layers.
In a small bowl, stir together the parsley, green onions, olive oil, basil, rosemary, and garlic. Spread the mixture on the pitas.
Lightly spray the tops with olive oil spray. Sprinkle with the Parmesan. Cut each pita half into 6 wedges. Put the wedges on an ungreased baking sheet.
Bake for 12 minutes, or until crisp. Service warm.
Cook's Tip
Store any leftovers in an airtight container for up to one week.
Serves 8; 2 tablespoons per serving
4 ounces fat-free cream cheese
1 medium garlic clove, mashed
4 ounces low-fat cream cheese
¼ teaspoon dried thyme, crumbled
2 sprigs of fresh parsley, snipped
¼ teaspoon dried chervil, crumbled
½ teaspoon pepper
In a food processor or blender, process the ingredients for 10 seconds, scraping the side of the bowl once or twice if using a food processor.
Transfer the mixture to a small bowl. Cover and refrigerate for at least 1 hour.
Serves 10
20 slices French bread (1 inch thick)
1 can (21 ounces) apple pie filling
8 eggs, lightly beaten
2 cups milk
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup packed brown sugar
1/2 cup cold butter, cubed
1 cup chopped pecans
2 Tablespoons corn syrup
Arrange 10 slices of bread in a greased 9 x 13 baking dish. Spread with pie filling; top with remaining bread. In a large bowl, whisk the eggs, milk, vanilla, cinnamon and nutmeg. Pour over bread. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Meanwhile, place brown sugar in a small bowl. Cut in butter until mixture resembles coarse crumbs. Stir in pecans and corn syrup. Sprinkle over French toast.
Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean.
Serves 6
1 puff pastry, frozen sheet
1 large egg, beaten
2 cup(s) chickens, cut-up, assorted, shredded, white or dark meat
1 cup(s) roasted red pepper, sliced
1/2 cup(s) Kalamata olive, chopped
1 tablespoon(s) tarragon leaves, fresh, or 2 teaspoons dried
1 cup(s) Asiago cheese, or parmesan, shredded
1 teaspoon(s) black pepper, cracked, or freshly ground
Preheat oven to 400°F. Thaw puff pastry completely and unfold. Slice in half lengthwise to make two long rectangles.
Place on a large parchment-covered baking sheet, leaving at least an inch of space between rectangles. Use two baking sheets if needed to avoid overcrowding. With a paring knife, score a 1/2- inch border around each rectangle. This will allow the edge of the pastry to rise, creating a border. Brush both rectangles with beaten egg.
Arrange chicken, peppers, olives and tarragon on the pastry, keeping toppings inside the border. Sprinkle with cheese and black pepper. Place in hot oven and bake for 15 minutes until edges of pastry are golden brown and cheese is melted. Cut each rectangle into 3 pieces and serve hot.
Giant Eagle Market District: Cooking for Wellness
Serves 6
4 cup(s) water
2 cup(s) chicken stock, defatted
1 onion, diced
3 carrots, thinly sliced
3 chicken breasts, skinless, halves, cubed
2 1/2 cup(s) pearl barley, cooked per package directions
1 small avocado, cubed
2 tomatoes, cubed
3 tablespoon(s) coriander leaves, minced, fresh (aka: Cilantro)
3 tablespoon(s) lime juice
1/8 teaspoon(s) red pepper, ground
4 ounce(s) Farmer cheese, crumbled or cubed
1. In a 4-quart pot over medium heat, bring water, stock, onion and carrots to a boil. Reduce heat and simmer for 10 min. Add chicken and simmer for 10 min, or until chicken is cooked through and carrots are tender.
2. Stir in rice, avocado, tomato, coriander, lime juice and pepper. Heat for 3 to 5 min, but don't boil. Ladel into bowls and sprinkle with cheese.
Prep: 10 min (45 minutes to cook Rice)
Cook: 25 min.
March 9
Serves 6
1 cup low-fat evaporated milk
1½ cups light mayonnaise
2 tablespoons honey Dijon mustard
1 tablespoon fresh chopped parsley
1 tablespoon dried minced onion
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
2 cups small cooked shrimp, chopped or one 6 oz. can tuna, drained
1½ cups Pepperidge Farm Herb Stuffing Mix
4 hard cooked eggs, chopped
1/4 cup low-fat shredded Cheddar cheese
In a large bowl, combine the milk, mayonnaise, mustard and seasonings. Add the shrimp, stuffing mix and chopped eggs and mix. Spoon ingredients into a 1½ quart casserole dish coated with nonstick spray. Sprinkle top with paprika. Bake in 350 degree oven for 35 to 40 minutes or until lightly browned on top. Top with shredded cheese and serve.
**Casserole can be refrigerated overnight and baked the next day.
December 30
Combine grape juice and ginger ale. Pour over ice ring in a punch bowl.
December 30
Stir – may garnish with fresh peach slice or other fruit.
November 3
Serves 4
¼ teaspoon of paprika, preferably smoked
1 ¼ teaspoon dried rosemary, crushed and divided
¾ teaspoon freshly ground black pepper, divided
4 – 4 ounce boneless skinless chicken breast halves,
pounded to an even half inch thickness
2 teaspoons olive oil
1 tablespoon olive oil
½ cup finely chopped red bell pepper
2 garlic gloves, minced
16 ounces julienne or grated Granny Smith Apple
2 cups loosely packed baby arugula leaves
1 tablespoon white wine vinegar or white balsamic vinegar
1 cup grated reduced sodium mild cheddar cheese
1. Combine paprika, 1 teaspoon rosemary, and ½ teaspoon pepper:
rub over chicken breasts. Heat 2 teaspoons oil in a large nonstick
skillet over medium heat. Add chicken: cook 4 to 5 minutes per
side or until chicken is cooked through. Transfer to a plate; cover with foil and set aside.
2. Add remaining 1 tablespoon of oil to the same skillet. Add red
pepper, garlic and remaining rosemary; sauté 3 minutes. Transfer
mixture to a large bowl; stir in apples and remaining pepper. Stir in
arugula and vinegar. Stir in ¾ cup cheese; transfer to four
serving plates. Top with chicken and any remaining juices from
the plate. Top with remaining cheese.
Calories 227 (23% from fat); Fat 17g; Iron 2.4 mg; Cholesterol 45mg;
Calcium 40mg; Carbohydrate 6g; Sodium 193mg; Protein 33g; Fiber 1.59g
Recipe by Chef Edward J. Michalski
November 3
Serves 6
2 stalks celery, small dice
½ yellow onion, small dice
1T butter
1T Old Bay Seasoning
½t cayenne pepper
½t ground mustard
Salt and pepper to taste
½ lemon, zest and juice
½c bread crumbs
1 egg
¼c mayonnaise
1T fresh parsley, chopped
1lb jumbo lump crab
Sauté the celery and onions in butter until celery and onions are translucent. Add Old Bay, mustard,
cayenne, salt and pepper; cool. Add lemon juice and zest, bread crumbs, eggs, mayonnaise, parsley and
crab; toss lightly to combine. Form into patties and sauté in butter until cooked through (4-5 minutes)
and lightly browned on both sides.
Spicy Remoulade
¾c Mayonnaise
1t fresh parsley, chopped
1t fresh dill, chopped
1T capers
2t paprika
¼ t cayenne pepper
2T lemon juice
½ clove garlic
1t Dijon mustard
½ t kosher salt
¼ t black pepper
Whisk all ingredients together in a small bowl. Set aside.
Serving Suggestions:
Brunch – Served aside over easy eggs
Lunch or Dinner – Serve with a side of rice pilaf
Spoon 1 tablespoon Spicy Remoulade in center of the crab cake. Garnish with fresh parsley or dill.
Bon Appétit!
Mark Moran, Executive Chef
The Conference Center at NorthPointe
September 22
AHA Cookbook
Serves 8; 1 cup per serving
Cooking spray
2 cups uncooked steel-cut oats
1/2 cup firmly packed light brown sugar
1 1/2 tablespoons ground cinnamon
3/4 teaspoon ground nutmeg
1 cup canned solid-pack pumpkin (not pie filling)
6 cups water
1 cup fat-free half-and-half
1 cup raisins
1 teaspoon vanilla extract
2 tablespoons plus 2 teaspoons light brown sugar
1/4 cup plus 1 tablespoon and 1 teaspoon chopped walnuts
Lightly spray a 3 1/2- or 4-quart slow cooker with cooking spray.
In a large bowl, stir together the oats, 1/2 cup brown sugar, cinnamon, and nutmeg. Stir in the pumpkin. Gradually stir in the water and half-and-half. Stir in the raisins and vanilla.
Ladle the mixture into the slow cooker. Cook, covered, on low for 7 1/2 to 8 1/2 hours. Serve topped with the remaining brown sugar and walnuts.
Cook's Tip: Refrigerate any leftover oatmeal for up to three days. Put the desired amount in a microwaveable bowl, cover it, and reheat it in the microwave on 100 percent power (high), adding a bit of fat-free milk as necessary for the desired consistency. (The chilled oatmeal will have thickened.)
Cook's Tip on Steel-Cut Oats: Steel-cut oats, also known as Irish oats or pinhead oats, are better than other oats for use in slow-cooker recipes because they can withstand the longer cooking time without getting mushy.
Nutrition Analysis (per serving)
Calories 360
Total Fat 6.5 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.5 g
Monounsaturated Fat 1.5 g
Cholesterol 0 mg
Sodium 44 mg
Carbohydrates 70 g
Fiber 11 g
Sugars 33 g
Protein 10 g
Dietary Exchanges
2 starch
1 1/2 fruit
1 carbohydrate
1 fat
This recipe is reprinted with permission from The New American Heart Association Cookbook, Eighth Edition, Copyright © 2010 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.
September 22
AHA Cookbook
Serves 6; 1 gramwich per serving
1/4 cup peanut butter
2 tablespoons fat-free caramel topping
3 low-fat graham crackers (3 rectangular flats), each broken into 2 squares
1 large apple
In a small bowl, stir together the peanut butter and caramel topping. Spread on the graham crackers.
Holding the apple upright, cut 6 lengthwise slices, each 1/4 to 1/2 inch wide, from the sides. (Discard the core and reserve any remaining apple for munching.) Place one apple slice on each graham cracker square.
Nutrition Analysis (per serving)
Calories 131
Total Fat 6.0 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 2.5 g
Cholesterol 0 mg
Sodium 97 mg
Carbohydrates 18 g
Fiber 2 g
Sugars 10 g
Protein 3 g
Dietary Exchanges
1 carbohydrate
1 fat
This recipe is reprinted with permission from The New American Heart Association Cookbook, Eighth Edition, Copyright © 2010 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.
September 22
AHA Cookbook
Serves 4
8 ounces dried whole-grain spaghetti
1/2 cup low-sodium vegetable broth
2 medium green onions, thinly sliced
3 tablespoons peanut butter
1 tablespoon plus 1 teaspoon cider vinegar or plain rice vinegar
1 teaspoon toasted sesame oil
1/8 to 1/4 teaspoon cayenne
1/8 teaspoon salt
Prepare the spaghetti using the package directions, omitting the salt. Drain well in a colander. Transfer to a platter.
Meanwhile, in a medium bowl, whisk together the remaining ingredients. Stir into the spaghetti. Serve for a hot entrée or cover and refrigerate for a cold entrée.
Nutrition Analysis (per serving)
Calories 290
Total Fat 8.5 g
Saturated Fat 1.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.5 g
Monounsaturated Fat 4.0 g
Cholesterol 0 mg
Sodium 132 mg
Carbohydrates 45 g
Fiber 7 g
Sugars 4 g
Protein 10 g
Dietary Exchanges
3 starch
1/2 very lean meat
1 fat
This recipe is reprinted with permission from The New American Heart Association Cookbook, Eighth Edition, Copyright © 2010 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.
July 5
1 -18 1/2 oz. yellow cake mix
1 c. brown sugar
3/4 c. chopped walnuts
3 Tablespoons butter or margarine, melted
2 eggs
2 egg whites
1 1/2 c. light sour cream
2 cans (8 oz) crushed pineapple, drained
Preheat oven to 350 F. Spray a 9x13-inch baking pan with vegetable spray. Mix 2/3 cup of the dry cake mix with the brown sugar, walnuts and butter until crumbly. Reserve mixture. Beat eggs and egg whites with sour cream. Mix into remaining cake mix.
Spread half of batter in baking dish. Top with half of the pineapple and sprinkle with half the brown sugar mixture. Spoon remaining batter over brown sugar mixture and gently spread the batter. Top with remaining pineapple and brown sugar mixture.
July 5
1 1/2 cups cooked, chopped turkey breast or smoked deli turkey
1 8-ounce package coleslaw mix
1/2 small red onion, thinly sliced
3 tablespoons minced cilantro
3/4 cup prepared Asian sesame or peanut salad dressing
1/2 cup crispy chow mein noodles
1/2 cup sliced flavored almonds
4 springs cilantro
Combine turkey, coleslaw mix, onion and cilantro in a medium bowl. Add dressing and toss well. Divide among 4 plates and top each salad with 2 tablespoons or chow mein noodles and 2 tablespoons flavored almonds. Garnish each plate with cilantro and serve.
April 27
12 ounces cream cheese (from two 8-oz packages), softened
2 tablespoons Louisiana hot sauce or other red pepper sauce
1/3 cup crumbled blue cheese (1 & 1/2 oz)
1/4 cup finely chopped celery
1 cup finely chopped cooked chicken breast
2 cans (8 oz each) Pillsbury® Place 'N Bake® refrigerated crescent rounds (16 rounds) or 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
1/3 cup LAND O LAKES® Unsalted or Salted Butter, melted
1 cup plain or chicken-flavored panko-style bread crumbs
Line cookie sheet with sides with waxed paper or cooking parchment paper. In medium bowl, mix cream cheese and pepper sauce. Stir in blue cheese and celery. Stir in chicken until well blended. Shape mixture by tablespoonfuls into 32 (1 1/2-inch) balls; place on cookie sheet. Refrigerate 20 minutes.
Meanwhile, heat oven to 350°F. If using crescent rounds, remove from package, but do not separate rounds. If using crescent rolls, remove from package, but do not unroll. Using serrated knife, cut each roll evenly into 16 rounds; carefully separate rounds. Press each round to 3 inches in diameter. Place chilled chicken mixture ball on center of each dough round; shape dough around ball to cover completely.
In shallow dish, place melted butter. In another shallow dish, place bread crumbs. Dip dough balls into butter, then roll in bread crumbs. Place 2 inches apart on large ungreased cookie sheet. Bake 17 to 22 minutes or until golden brown. Cool 5 minutes. Serve warm.
March 8
Serves 8
10 ounces Vermicelli
3 cups cooked turkey or chicken
1 6-8 ounce package fresh sliced mushrooms
1 small onion, chopped
2 tablespoons butter
1/2 teaspoon celery salt
1/4 teaspoon marjoram
1/2 teaspoon salt
1/2 teaspoon poultry seasoning
1/4 teaspoon ground mustard
1 can low-sodium cream of mushroom or chicken soup
1 cup heavy cream
1/2-3/4 cup low-salt chicken broth
1/4 cup sherry
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
Cook vermicelli and drain. Place 1/2 of pasta in an 11x7x2-inch baking dish. Top with turkey.
In a large skillet, sauté onions and mushrooms in butter and cook until lightly caramelized. Sprinkle seasonings over onions and mushrooms and stir.
Whisk in soup, cream, chicken broth and sherry into skillet. Stir in cheddar cheese.
Pour 1/2 of the sauce over the turkey, top with remaining pasta and pour the remaining sauce over the pasta.
Top with the mozzarella and Parmesan cheeses. Bake in a 350 degree oven until heated throughout, approximately 35-45 minutes.
February 19
Servings: 6
2 15 oz. can(s) garbanzo beans, rinsed and drained
1 cup(s) cilantro, fresh
2 tablespoon(s) lemon juice, or lime juce
1/4 cup(s) water, plus 2 tsp
4 garlic cloves
1/4 teaspoon(s) kosher salt
2 dash(es) hot pepper sauce
2 tablespoon(s) olive oil, extra virgin
2 teaspoon(s) lemon juice
1/2 teaspoon(s) paprika
1/4 teaspoon(s) kosher salt
1/4 teaspoon(s) pepper
4 6 oz. chicken breasts, boneless, skinless
3 pita bread, whole wheat, cut in half, lightly toasted
1 14 oz. can(s) diced tomatoes, well drained
1 cup(s) cucumber, sliced
1/4 cup(s) yogurt, lowfat, plain
bean sprouts, (or alfalfa) on top for garnish
For hummus, in a blender container or food-processor bowl, combine garbanzo beans, cilantro, lemon or lime juice, water, garlic, 1/8 teaspoon salt, and hot pepper sauce.
Cover; blend or process until smooth. Refrigerate. (Serve any leftovers with crackers or veggies.)
Combine oil, lemon juice, paprika, dash salt, and pepper. Place chicken on an unheated rack of a broiler pan.
Brush both sides of chicken with the oil mixture. Broil 4 to 5 inches from heat for 7 minutes.
Turn; broil 5 to 8 minutes more or until chicken is tender and no longer pink. Cool; cut into strips.
To serve, spread hummus over toasted pita; top with the chicken, tomatoes, cucumber, and yogurt.
NOTE: If making a box lunch, Top with bean or alfalfa sprouts instead of yogurt (too messy).
You can use purchased hummus instead of making your own. Look for it in your grocer's vegetable section.
Make-Ahead Tip: Prepare hummus; cover and chill up to 3 days.
February 10
3 eggs
1T butter
1 cup diced mushrooms
1T finely diced shallots
1T diced bacon
1 cup shredded gruyere cheese
salt and pepper to taste
In a saute pan heat bacon and shallots until shallots are translucent. Add mushrooms and saute until soft.
In a separate saute pan heat the butter. Whisk three eggs in a small bowl quite liberally. You want the eggs to be almost frothy.
Add the eggs to the heated saute pan with the butter. Let the eggs set up and cook until slightly firm.
Add the mushrooms and shredded cheese to the center of the omelet. Season with salt and pepper as desired.
Fold the omelet in half as you place it onto your plate. Serve with a small mixed greens salad and enjoy!
February 3
Pre-baked pizza crust (Boboli brand works well)
Shredded mozzarella cheese
Thinly sliced fresh mozzarella di buffalo cheese
Sliced Roma tomatoes
Fresh, thinly sliced basil leaves
Very thinly sliced prosciutto ham
Preheat your oven to 400 degrees. Place your pre-baked pizza crust on a baking sheet.
Cover the dough with shredded cheese - leave a small gap at the egdes of the dough so the cheese does not melt over the pizza onto the baking sheet.
Place slices of tomato and fresh mozzarella di buffalo decoratively on top of the pizza.
Bake in the oven until the cheeses melt and the tomatoes are lightly browned.
Remove the pizza from the oven and slice the pizza for service. Now arrange slices of prosciutto and fresh basil atop the pizza and serve.
January 27
Thickly sliced brioche bread (challah may be substituted)
Spiral sliced ham
Gouda cheese
Sliced pineapple
Preheat the broiler in the oven.
Butter the sliced brioche bread and layer with sliced ham, sliced pineapple and sliced Gouda cheese.
Place on a baking sheet and toast until the cheese melts.
*Note: This is a favorite from Chef Hubert's childhood.
January 20
Butternut filled raviolis
1 1/2 cups heavy cream
4 T Maple syrup
pinch freshly grated nutmeg
salt and pepper to taste
Freshly toasted hazelnuts
Cook your ravioli in boiling water. Be gentle with the ravioli so they do not split.
Meanwhile, prepare your sauce while the pasta water is readying to a boil.
In a large sauce pan add heavy cream, maple syrup and fresh nutmeg. Cook over med-high heat to reduce the sauce's volume by 25%. Stir occasionally.
Remove the ravioli from the boiling water and drain. Gently place the ravioli in the large sauce pan with the sauce. Lightly coat the ravioli with the sauce so that the ravioli absorb the flavors of the sauce.
Place the ravioli in the serving bowls for your family, Garnish each bowl with the freshly toasted hazelnuts.
January 12
Fresh salmon filets
Sesame oil
Hoisin sauce
Carrots, cut into fine julienne strips
Zucchini, cut into fine julienne strips
Squash, cut into fine julienne strips
Bell peppers, cut into fine julienne strips
Leeks, cut into fine julienne strips
Olive oil
Fresh Ginger
Salt and pepper
Fresh cilantro, chopped
Marinate salmon filet in hoisin sauce. Be sure the filet is well coated.
Heat a sauté pan with 3T olive oil and add the veggies with ginger. Season with salt and pepper.
In another pan add 3T sesame oil and heat. Once warm add the marinated salmon. Heat two
minutes on each side to cook to medium.
Serve with julienne vegetables. Garnish with fresh cilantro.
January 6
1 cup cubed carrots
1 cup cubed celery root
1 cup cubed white onion
1 cup cubed turnip
1 cup cubed golden yukon potatoes
1 cup coarsely chopped leeks
1/2 cup olive oil
coarsely chopped fresh herbs
2 T butter
12 ounce pork chops
1/2 cup maple syrup
salt and pepper
fresh parsley
Preheat oven to 300 degrees.
Place the root vegetables, onion and potatoes in large mixing bowl and toss with olive oil and fresh herbs.
Arrange the mixture on a large baking sheet and roast until the vegetables are tender.
Toss the mixture once or twice to ensure even roasting.
Heat butter in large skillet. Preheat your oven to 325 degrees.
Season both sides of pork chops with salt and pepper. Place the chops in the hot skillet and sear both sides.
Add the maple syrup to the skillet and coat both sides of the pork chops.
Place the entire skillet in the preheated oven for 10 to 15 minutes and cook the pork to medium.
To serve: Place the vegetable ragout on the plates with the pork chops. Pour the pan drippings over the meat.
Garnish with fresh parsley.
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Burns night at Lyde Arundel, Nr Hereford, reels in St Michaels Hospice funding (From Hereford Times)
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Burns night at Lyde Arundel reels in St Michaels Hospice funding
6:00am Sunday 16th February 2014 in News
CLOSE to 150 guests enjoyed a lively Black and Burns Night supper and reels party at The Haywain, Lyde Arundel, Nr Hereford, in aid of St Michael's Hospice Redevelopment Appeal.
In total the event raised over £8,500 for the hospice and a wonderful evening was enjoyed by all.
The evening started with a delicious haggis supper provided by A2Zest Catering, with sword wielding master of ceremonies, Ronnie Wilkie performing a very entertaining address to the haggis. After The Immortal Memory and Toast to Robbie Burns, there was an amusing Address to The Lassies by James Greenfield, followed by an even more amusing Reply from The Lassies by Karen Malim.
The raffle and auction was then conducted by well known local auctioneer and chairman of St Michael's trustees, Alister Walshe. The auction alone raised more than £4,000.
Energetic Scottish reels were then danced to the wonderful music of George Buchanan's Band.
The event was sponsored by The Haywain, Claridge Nursing Homes, The Shack Revolution, Chase Distillery, A2Zest Events, Hampton Hire Ltd and Impact Print and Design.


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MINNEAPOLIS—With the Orioles limping toward the finish line of another lost season, the small victories that can be had in late August revolve more around the future than anything involving 2011.
Case in point: left-hander Zach Britton, the rookie who took the American League by storm in April only to make dubious baseball history in July.
On Monday, in a 4-1 victory against the Minnesota Twins that broke the Orioles' five-game losing streak, Britton was back pitching in the majors after a stint on the disabled list with a strained left shoulder.
And he was back looking a little more like the guy who began his career 5-1 than the one who became the first in baseball history to allow six or more earned runs in consecutive outings while pitching one inning or fewer.
"I think it was bigger for the team more so than me," Britton said. "Obviously, it is good to get a win, but we needed it after the way we played in Anaheim. Being able to come out here and get the first win, the first day here, I think it sets the tone for the next three games."
Britton (7-9) lasted just five innings and allowed 10 base runners, including four on walks. But he continually pitched out of jams, including a mess of his own doing in the third when he issued consecutive two-out walks to load the bases, then got likely Hall of Famer Jim Thome to fly out to end the threat.
"It was one of those days I'm just so excited to be back and I'm overthrowing everything. I didn't really have great command," said Britton, who allowed one run on a groundout by Joe Mauer. "My mindset was, 'Here it is.' I am going to make them beat me with my stuff. I am going to throw it over the plate. I know I can't hit corners right now. I think I got lucky with some pitches, got out of some jams."
Britton struck out four and routinely hit 94 mph with his fastball but was forced to throw 98 pitches -- an inefficiency that has hampered the Orioles' young starters.
"It's something we've got to improve on, efficiency of pitches," Orioles manager Buck Showalter said. "It's something [Britton] will get better at, and he has done it this year, too. He is capable of it. But sometimes guys get a little not quite as aggressive in the strike zone when they've kind of got their hand burned a little. So when Zach feels better about all his pitches, he's going to get better at that."
The Orioles (48-77) didn't capitalize often against a hittable Carl Pavano (6-10), who allowed nine hits and two walks in seven innings. But they scored a lone run four times -- good enough to hand Britton his first victory since June 8, breaking a streak of seven winless starts.
It was the Orioles' second win in seven games on this road trip and just their sixth victory in 20 August tries.
"Every win for us is important," said Orioles shortstop J.J. Hardy, who gave the club a lead with a solo homer in the fifth. "We haven't been winning a whole lot here, and when we do, it is good. It's what we try to do every day, and it hasn't happened a whole lot this year."
The Orioles scored the night's first run in the third on a RBI single by second baseman Ryan Adams in his first big league at-bat since June.
They could have had more, but after Hardy moved Adams and Nolan Reimold to second and third, respectively, on a sacrifice bunt, they were stranded as Nick Markakis hit a comebacker to Pavano and Adam Jones flied out to center.
In his first trip back to Minnesota since the Twins traded him in December, Hardy hit a 376-foot blast to left that was his 24th homer of the season, tying former Oriole Miguel Tejada for most by an AL East shortstop since 2006.
The homer was set up by one of the 38,986 fans at a sold-out Target Field. A man in a Mauer jersey in the front row of the first base side attempted to catch a foul ball by Hardy and interfered with the actual Mauer, who would have made the play easily. After Hardy homered, many of those at Target Field booed the clumsy fan.
"Was it a Mauer fan?" Hardy joked. "Somebody was saying he was wearing a Hardy jersey."
Matt Wieters added his 13th homer of the season in the sixth -- it was the seventh homer of the road trip by the Orioles; all have been solo shots.
The Orioles added one more run against Pavano on a double by Markakis in the seventh. The inning ended when Twins rookie center fielder Ben Revere made an outstanding catch at the wall to rob Vladimir Guerrero of extra bases.


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Developments in the case of missing transgender teen DaShad "Sage" Smith have led police to ask the public for help locating a another Charlottesville man, this one for questioning. The man, Erik Tyquan McFadden, 21, had plans to meet the missing teen on the night she disappeared.
The transgender teen has been missing from Charlottesville, Virginia since before Thanksgiving and was last seen on the 500 block of West Main Street. DaShad occasionally cross dresses and may go by the names Sage, Sagey or Unique.


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Anglers down in the Gulf remember this tragic event: three friends, two of them NFL players, lost after their boat capsized during a fishing trip in March 2009. A fourth was rescued after clinging to the hull in 63-degree water for almost two days. As an offshore angler, you would never want to find yourself unprepared in such a desperate situation. If fishing takes you far offshore make sure you know your limits.
Get advanced training. Boating education is widely available and includes classroom and online training offered through the U.S. Coast Guard Auxiliary, United States Power Squadrons® and state boating agencies. Advanced training in navigation, seamanship, boat handling and weather are important to know before you venture into open waters. Local knowledge and recommendations from experienced captains who run offshore fishing charters can be valuable as well.
Experienced boaters conduct a simple risk assessment before each trip, considers the capacity of the boat, the experience of the crew and any potential hazards that may arise. Of particular importance to offshore anglers is the weather, because it can change dramatically in the time it takes a small vessel to transit between home port and favorite fishing grounds. If any value in a risk assessment is too high, a boat trip offshore should be canceled or modified.
Filing a float plan – like a pilot's flight plan – is always a good idea. Leave a note with family members, or the marina office listing your boat's name, passengers' names, time of departure, destination with coordinates, and expected time of return. A float plan can be a tremendous aid in search and rescue should you fail to appear at the appointed hour.
Accidents are possible even with the best preparation, however, so here's your emergency-gear shopping list:
Get yourself an EPIRB (Emergency Position-Indicating Radio Beacon). EPIRBs are available in a variety of models and can be manually activated or set to automatically activate when released from their storage bracket. Modern EPIRBs not only provide a homing signal for rescue but they can provide exact GPS coordinates. The job of locating a small boat in the vastness of the Great Lakes or open sea can be overwhelming; an EPIRB can make the difference between days of searching or a speedy rescue.
Provision your boat with life jackets that you and your passengers will wear. Modern life jackets – in contrast to the traditional orange "horse collar" styles – are unobtrusive and can be comfortable enough to wear throughout an offshore voyage. A life jacket that is worn at all times helps protect a boater who is thrown unexpectedly into the water or is too injured to swim. Bright colors and personal signaling devices – such as a mirror, whistle, or day/night flare in the pocket – aid in recovery, too. Larger boats can even carry a small life raft that can automatically deploy in the event of capsizing.
Never depend upon cell phones for communication offshore as cell signals rarely reach more than a few miles from the coast. Instead, carry a good marine-band VHF-FM radio, and know how to use it.


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The White House on Wednesday said it would not veto the controversial National Defense Authorization Act (NDAA) of 2012. President Barack Obama's spokesman Jay Carney said the latest version of the legislation had addressed his worries about new rules on terrorism suspects. The legislation has been the subject of considerable…
Read More
By Roy Greenslade, The Guardian
By Katie Halper
By The Conversation
By TBogg
Raw Story is a progressive news site that focuses on stories often ignored in the mainstream media. While giving coverage to the big stories of the day, we also bring our readers' attention to policy, politics, legal and human rights stories that get ignored in an infotainment culture driven solely by pageviews.
Founded in 2004, Raw Story reaches 9 million unique readers per month and serves more than 30 million pageviews.
Copyright © 2004-2013 Raw Story Media, Inc. All rights reserved.


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Wow! Was the combine even this weekend? Doesn't seem like it. This Jim Harbaugh vs. Trent Baalke feud seemed to erupt after news that the Niners were willing to trade Jim to the Browns. But is this really news? I have a hard time believing that the Niners would hold serious discussions about trading the coach that took them to 3 straight NFC Championship games and a few plays from winning the team's 6th Super Bowl for a few draft picks.
And even if you convinced me of that, I would think any successful coach would be targeted by other teams. If a team wanted your coach, wouldn't you want to know what they wanted to offer? I would. Listening to offers does not mean you are serious about it. To me, this feud really means nothing. All they have to do is make the team better. These two guys don't have to like each other. All that matters is that they have the same goal in mind: winning a Super Bowl with the Niners. And they are very close to accomplishing that goal.
49ers Links
He's very close to being worth that | Highest paid coach? (Lynch)
Possible QBs taken in the draft (Williamson)
I don't think it would happen, but Jones Drew would fit right in | MJD coming home (Gantt)
Davis trying to recruit MJD (Maiocco)
Beneficiary of Harbaugh trade talks (Barrows)
Lattimore close to 100% ready (Corkran)
The tension rises... (Farrar)
QBs attractive to Niners (Williamson)
Wilhoite will slot in perfectly for Bowman. Not the playmaker that Bowman is, but a solid player | Wilhoite ready to sub in (Branch)
I can't wait to see what Lattimore does for this team. Could be Gore all over again | Marcus can't wait (Gantt)
Where the HC-GM issues began (Kawakami)
Maybe Harbaugh isn't as hard to work with as Baalke is | Singletary vs. Baalke: They had issues (Maiocco)
Ok, just sign him already. | Whitner deal may be possible (Williams)
Yes! Yes they do. A tough team and a tough player | Do Niners and MJD match? (Williamson)
It's been a make or break year every year for Jim. He wants that Super Bowl immediately | 2014: Make or Break Year for Jim (Banks)


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Elisa Positive Western Blot Negative
Here's a taste of what TheBody.com has to offer on this topic:
Ask the Experts
Pregnant / positive elisa but negative western blot (POSITIVE ELISA, NEGATIVE WESTERN BLOT, PREGNANT, 2011)My OBGYN advised me that my hiv results came back as a "repeatedly reactive" elisa but "negative" western blot. I am currently 10 weeks pregnant. I tested twice (5/2010 & 10/2010) for hiv while pregnant with my 8 month old...
Response from Robert J. Frascino, M.D.
The Robert James Frascino AIDS FoundationHello.A repeatedly reactive (positive) ELISA and negative confirmatory Western Blot (WB) is considered a negative HIV test result, because the WB test is the more specific testing assay. Pregnancy can induce the production of nonspecific antibodies,... Read more »
Positive ELISA, Negative Western Blot, Negative NATI recently donated blood and received a letter from the agency detailing the aforementioned... Read more »
Positive Elisa & Western Blot but negative PCR-DNA testHello Dr David, Thanks for your valuable insights on HIV prevention and management. I... Read more »
Prueba del VIH¿Por qué debería hacerse la prueba del VIH? ¿Qué es la prueba de anticuerpos contra el VIH? Elisa Ensayo Western Blot (WB) Ensayo de inmunofluorescencia indirecta (IFA) Período ventana ... Read more »
The Structure and Outcomes of a HIV Post-Exposure Prophylaxis Program in a High HIV Prevalence Setup in Western Kenya"In 2001, HIV post-exposure prophylaxis (PEP) was initiated in western Kenya," explained the authors of the current study, which sought to describe the design, implementation, and evolution of the program. Patient data were analyzed for reasons,... Read more »
One Positive, One Negative: Both HappyThe technical name is "serodiscordant" relationship. The term many people prefer is "magnetic" -- one HIV-positive partner, one HIV-negative partner. Either way, it's a unique relationship, with special blessings and uncommon pitfalls. Ninety... Read more »
Prevalence, Incidence and Risk Factors for Hepatitis C in Homosexual Men: Data From Two Cohorts of HIV-Negative and HIV-Positive Men in Sydney, AustraliaIt is not known to what extent a reported increase in hepatitis C virus incidence among HIV-positive men who have sex with men (MSM) is due to sexual transmission, noted Dr. Fengyi Jin, of the National Center in HIV Epidemiology and Clinical... Read more »
Connect With Others
elisa positive and western blot negative
Posted by Anonymous, 1 ReplyIs there still a need to go for further test if 2 elisa positive and then negative western blot test. I am not in the risk group. Only some 9 months back I did unprotective oral but safe penetrating with al low risk girl.
I did 2 rapid also but all... Read more »
Positive ELISA and Negative Western Blot
Posted by cf1, 1 ReplyHi all,
Just would like some others opinions on my current situation.
3 weeks 4 days---My Doctors---Blood taken from vein in arm---Reactive Elisa---Negative Western Blot
5 weeks 2 days---Home Test----Blood from poke in finger---Non Reactive Elisa
9... Read more »
Positive Elisa Negaive Western Blot
Posted by Thnkful, 1 ReplyI am just posting to let others who may be going though awaiting results that your mind can make you think the worst. I recently got a call from my doctor after a routine physical that I had tested positive on my Elisa and negative on the western... Read more »
Elisa positive western blot intermediate
Posted by Rue01, 1 ReplySo i have proctitis (pretty common gastrointestion issuethat could be idiopathic, caused by std's, stress, bacteria ect..) durring a check up my dr decided to check for anything and everything that could be causing it. My blood test came back with a... Read more »
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Financial Daily from THE HINDU group of publications
Wednesday, Nov 16, 2005
Mergers & Acquisitions
MGM Group to acquire Aruna Hotel
Our Bureau
Chennai , Nov. 15
THE MGM Group, which has interests in logistics, hospitality and theme parks, is all set to acquire Aruna Hotel in Chennai, which belonged to the erstwhile Aruna Sugars.
The group also plans to acquire two more three-star properties in the city, a company spokesperson told Business Line. The investment into the acquisitions would be around Rs 60 crore, he said.
The takeover of the Aruna Hotel is in an advanced stage and an advance has been paid. However, the spokesperson did not reveal what the consideration was. Pending completion of due diligence and other formalities, the promoters of Aruna Hotel have escrowed a part of their holdings in favour of MGM Group, a press note said.
According to the spokesperson, this is part of the corporate strategy to take advantage of the boom in the hospitality business.
The group has five hotel properties and is the franchisee for the Marry Brown restaurant chain in India.
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