Here are a few things to remember:
Encourage kids to be kind and to help others, particularly if they see someone being bullied. Praise them when they do so.
Tell girls they are special, and point out why.
Help girls get involved in activities outside of school so they can make friends in different social circles.
Stop bullying when you see it. Don’t let anyone, even your daughter, make fun of someone else, even if she says she is only joking.
Be a good example. Don’t gossip or make fun of others in front of young girls.
If you know bullying is happening at school, speak to school officials and ask what they are doing to stop it.
National Bullying Prevention Month is a campaign begun in 2006 in the United States. The campaign was founded by PACER’s National Center for Bullying Prevention, is held in October, and is promoted by social media sites such as Facebook, CNN, and Yahoo! Kids.
Several celebrities have begun anti-bullying campaigns, notably Lady Gaga, who founded her Born This Way foundation in 2012. Talk show host Ellen DeGeneres is also a fierce proponent of anti-bullying, as is Cape Cod singer Siobhan Magnus, an American Idol finalist, who wrote “Pure Inspiration” as an anti-bulling song and donates
50 percent of the record’s profits to the Cape and Islands United Way for its anti-bullying program fund.
Planning a class reunion?
The Internet is filled with helpful sites to get you started. Notably www.classmates.com, www.reunionplanninghelp.com/Guide, and www.classquest.com. Websites for every graduating class of every high school are hosted by www.classreport.org, with free access for all class members. Believe it or not, over one million classes are now online. Another excellent resource is Reunions Magazine – www.reunionsmag.com, a quarterly publication designed to help in the planning of all types of reunions – family, class, even military. This site also has a reunions e-newsletter.
Some planners suggest at least a year to plan a class reunion.
Have fun, and don’t forget the nametags!
Ruby Reunion Buffet – Forty Years Ago and Today
The average difference between the two styles of cooking is a minimum of 400 calories saved to over 1200 calories saved. The average portions are 4-6 per recipe. The main difference is between using whole dairy products with cream and the non-fat skim version. This includes milk, cream cheese, sour cream, and hard cheeses. Other changes are the shift from fully loaded mayonnaise to the non-fat version. The third biggest difference is the substitution of lettuce leaves and French endive leaves for bread.
The cheese cake is 77 calories for a 1 inch square by 2 inches high, one bite.
If you can stop there, it’s fine!
Menu
Sausage Stuffed Mushrooms
Cheese Puffs with Crab
Curry Olive Cheese Toasts
Prawn Cocktail
Bacon-Wrapped Scallops and Pineapple (or Water Chestnut)
with Cherry Pepper Sauce
Smoked Salmon Rolls
Steak Diane
BBQ Pork Sliders with BBQ Slaw
Chicken Divan
Porcupine Balls
Seven Deadly Sins Cheesecake
What we grew up with:
Veal and Mascarpone Stuffed Mushrooms
Clean and remove stems of
16 extra-large white mushrooms
Mince stems with
2 cloves garlic and
3 scallions (white and green parts)
Remove casings and crumble
½ pound veal sausage (Bratwurst)
In a sauté pan, heat
2 T olive oil
2 T butter
Add and sauté for 5-7 minutes
Mushroom stems with garlic and onion
Veal Sausage
Remove from heat; add and stir until creamy
½ c panko crumbs
4 oz Mascarpone cheese
Mix in
¼ c grated Parmesan cheese
¼ c grated Romano or Asiago cheese
Salt and Pepper to taste
Fill each mushroom cap with mixture.
Arrange on baking sheet in single layer.
Bake at 350 degrees for 30 minutes.
Serve warm. Serves 8-12
Revised Reunion Version:
Chicken Sausage Stuffed Mushrooms
Clean and remove stems from
16 extra-large white mushrooms
Mince stems with
2 cloves garlic and
3 scallions (white and green parts)
Remove casings and crumble
½ pound chicken sausage Italian style
Spray sauté pan with Pam or other spray olive oil.
Add and sauté for 5 minutes
Mushroom stems with garlic and onion
Chicken Sausage
Remove from heat; add and stir until creamy
½ c panko crumbs
2 oz lite cream cheese
Mix in
½ c lite Four Cheese Italian mix
Salt and Pepper to taste
Fill each mushroom cap with mixture.
Arrange on baking sheet in single layer.
Bake at 350 degrees for 30 minutes.
Serve warm. Serves 8-12
What we grew up with:
Cheese Puffs Stuffed with Crab
In sauce pan, heat till bubbles form around the edges
½ c whole milk
4 T unsalted butter (1/2 stick)
1 t salt
1/8 t white pepper
Then add all at once, stir constantly and cook for 2 minutes
½ c flour
2 extra large eggs, beaten
½ c grated Parmesan cheese
The dough should begin to form a ball and pull away from the sides of the pan.
Remove from heat.
Drop by tablespoons on baking sheets covered with parchment paper.
Bake 425 degrees for 15 minutes, then turn oven down to 350 degrees.
Remove and cool. Makes about 20 puffs.
Crab filling
Mix
2 oz cream cheese
1 T mayo
4 T sour cream
¼ t salt
1/8 t paprika
1/8 t onion powder
dash Worcestershire sauce
1 T pimento pepper chopped fine
6-8 oz crab
Cut puffs open like a bun; fill with crab mix.
Return to oven for 5-7 minutes.
Serve warm.
Revised Reunion Version:
Cheese Puffs Stuffed with Crab
In sauce pan, heat till bubbles form around the edges
½ c skim milk
4 T butter substitute of choice
1 t salt
1/8 t white pepper
Then add all at once, stir constantly and cook for 2 minutes
½ c whole wheat pastry flour
3 egg whites or egg substitute for 2 eggs
½ c grated Parmesan cheese
The dough should begin to form a ball and pull away from the sides of the pan.
Remove from heat.
Drop by tablespoons on baking sheets covered with parchment paper.
Bake 425 degrees for 15 minutes, then turn oven down to 350 degrees.
Remove and cool. Makes about 20 puffs.
Crab filling
Mix
2 oz lite cream cheese
1 T low fat mayo
4 T no fat sour cream
¼ t salt
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1/8 t paprika
1/8 t onion powder
dash Worcestershire sauce
1 T pimento pepper chopped fine
6-8 oz crab
Cut puffs open like a bun, fill with crab mix.
Return to oven for 5-7 minutes.
Serve warm.
What we grew up with:
Curry Olive Cheese Toasts
Chop fine
1 c black olives
½ c green olives with pimento
¼ c green onions
Add and mix well
2 c grated cheddar cheese
½ c mayonnaise
¾ t yellow curry powder
Spread on small squares of rye bread.
Place on single layer on baking sheet.
Bake at 400 degrees for 5-7 minutes.
Serve warm or at room temperature.
This recipe would not change:
Prawn Cocktail
Seasoned Prawns
Bring to boil in large pot and simmer 3-5 minutes
6 c water
3 T Old Bay seasoning
Add (with or without shells)
2-3 pounds large shrimp
Bring back to boil, let boil 3 minutes.
Turn off heat and let set 15 minutes.
Drain and cool.
Cape Cod Cocktail Sauce
Mix
2 T horseradish
1 t brown sugar or molasses
¼ t lemon juice
1 c sweet chili sauce
¼ t Dijon mustard
1/16 t chili paste
1 dash Worcestershire sauce
Serve on platter so prawn can be dipped into sauce.
Revised Reunion Version:
Curry Olive Cheese Toasts
Chop fine
1 c black olives
½ c green olives with pimento
¼ c green onions
Add and mix well
2 c grated lite cheddar cheese
½ c low fat mayonnaise
¾ t yellow curry powder
Spread on small squares of rye bread.
Place on single layer on baking sheet.
Bake at 400 degrees for 5-7 minutes.
Serve warm or at room temperature.
What we grew up with:
Bacon-wrapped Scallops with Pineapple (or Water Chestnuts) and Cherry Pepper Sauce
Scallops
Clean and cut in half
1 pound large sea scallops
Remove from wrapper
¾-1 pound bacon
Open 1 can whole water chestnuts and drain.
Open 1 can of pineapple chunks and cut pieces in half.
Place piece of scallop and piece of pineapple or water chestnut together.
Wrap with strip of bacon and fasten together with toothpick through the middle.
In single layer on greased cookie sheet, broil for 10-12 minutes.
Brush with sauce halfway into the broiling time.
Turn once at about 6-7 minutes and brush with sauce again.
Cherry Pepper Sauce
In food processor, puree
½ c maraschino cherry juice
½ c cherries
½ c white sugar
½ c vinegar
1/8 t white pepper
Place in sauce pan and heat.
Mix 1 T cornstarch with 3 T water.
Bring to simmer and cook until thick.
Cool slightly.
Brush on scallops halfway through the cooking time.
Revised Reunion Version:
Bacon-wrapped Scallops with Pineapple (or Water Chestnuts) and Cherry Pepper Sauce
Scallops
Clean and cut in half
1 pound large sea scallops
Remove from wrapper
¾-1 pound turkey bacon
Open 1 can whole water chestnuts and drain.
Open 1 can of pineapple chunks in own juice and cut pieces in half.
Place piece of scallop and piece of pineapple or water chestnut together.
Wrap with strip of bacon and fasten together with toothpick through the middle.
In single layer on greased cookie sheet, broil for 10-12 minutes.
Brush with sauce halfway into the broiling time.
Turn once at about 6-7 minutes and brush with sauce again.
Cherry Pepper Sauce
In food processor puree
½ c maraschino cherry juice
½ c cherries
¼ c Agave syrup
½ c vinegar
1/8 t white pepper
Place in sauce pan and heat.
Mix 1 T cornstarch with 3 T water.
Bring to simmer and cook until thick.
Cool slightly.
Brush on scallops halfway through the cooking time.
What we grew up with:
Smoked Salmon Rolls
Hard boil, cool and chop fine
3 eggs
Pulse in good processor until minced
1 medium sweet onion
Add and combine until smooth
1 8 oz room temperature package cream cheese
¼ t garlic powder
1 t lemon juice
½ t dill weed
dash Worcestershire sauce
Place in bowl and combine with chopped egg.
Open package of 8-10 oz smoked salmon.
Place filling mix in layer on salmon filet.
Roll like jelly roll, wrap in plastic tightly.
Refrigerate to set.
With very sharp knife, cut the roll into pinwheel slices.
In single layer place on plate and return to refrigerator until ready to serve.
Place a slice on a cracker, sprinkle with paprika and serve with small dollop of sour cream. Can also be served on a lettuce leaf or a slice of cucumber.
Revised Reunion Version:
Smoked Salmon Rolls
Hard boil, cool and chop fine
3 eggs
Pulse in good processor until minced
1 medium sweet onion
Add and combine until smooth
1 8 oz room temperature package lite cream cheese
¼ t garlic powder
1 t lemon juice
½ t dill weed
dash Worcestershire sauce
Place in bowl and combine with chopped egg.
Open package of 8-10 oz smoked salmon.
Place filling mix in layer on salmon filet.
Roll like jelly roll, wrap in plastic tightly.
Refrigerate to set.
With very sharp knife cut the roll into pinwheel slices.
In single layer, place on plate and return to refrigerator until ready to serve.
Place a slice on a cracker, sprinkle with paprika and serve with small dollop of sour cream. Can also serve on a lettuce leaf or a slice of cucumber.
What we grew up with:
Steak Diane Sandwiches
Sauté until just soft
2 T butter
1 medium onion, chopped
1 carrot, grated
Add and form roux
2 T flour
Cook slightly.
Add
1 pint beef stock
1 bay leaf
¼ t thyme
1 stalk celery
3 stalks parsley
1 T tomato paste
1 t salt
½ t Worcestershire
Simmer until reduced by half – about 30 minutes.
Strain sauce, removing veggies and herbs.
Return sauce to pan and reduce further.
Add 2 T brandy, and flame pan with sauce.
Toss 1 pound thinly sliced roast beef into sauce.
Bring just back to simmer.
Place beef with juices on hard roll.
Serve with extra sauce on the side.
Revised Reunion Version:
Steak Diane Lettuce Wraps
Sauté until just soft
2 T butter
1 medium onion, chopped
1 carrot, grated
Add and form roux
2 T flour
Cook slightly.
Add
1 pint beef stock
1 bay leaf
¼ t thyme
1 stalk celery
3 stalks parsley
1 T tomato paste
1 t salt
½ t Worcestershire
Simmer until reduced by half – about 30 minutes.
Strain sauce, removing veggies and herbs.
Return sauce to pan and reduce further.
Add 1 t brandy.
Toss 1 pound thinly sliced roast beef into sauce.
Bring just back to simmer.
Let meat cool.
Wrap in lettuce leaves, refrigerate
Serve chilled.
Class Reunions Can Be Murder -- Every Wife Has A Story; A Carol and Jim Andrews Baby Boomer Mystery Page 23
