36 FOR RENT
DUDLEY: 1st fl oor, 2 bedroom apartment, nice area, off street parking, includes stove, refrigerator, w/d hookup, and trash removal. No pets / smokers, $650 / month, plus utilities, fi rst, last, and security. 508- 949-3044
CHARLTON: 1 room effi ciency apartment for rent. $525 / month, appliances, laundry room, year lease, credit check, security deposit required. Senior discount available. Call 508-612-1413
COMMERCIAL, LIGHT INDUSTRIAL & STORAGE SPACE: 1,000 TO 10,000 square feet facility located in Pomfret. Call Rose Construction at 860-928-4072
WEBSTER: Third fl oor studio
apartment, centrally located, walk to schools, shopping and churches. New windows and furnace, non- smoking, no pets, coin-op laundry on-site, appliances included. Available immediately, fi rst & security, $535 / month. Call Bob: 508-479-2915
DUDLEY: Mill Road, country living, 2 bedrooms, 2nd fl oor, large yard, built in stove, oil heat paid by tenants. No pets / smokers. $700 / mo. Call 508- 943-8410
WEBSTER: 18 Mechanic St., furnished room and studio apartment for single person. Utilities, laundry and parking. $140 / week. Call 508-943-9452
DUDLEY: 1st fl oor, clean, 1 bedroom apt., nice area. Includes: utilities, appliances, trash removal and coin op on premises. No pets / smokers. $650 / month, 1st, last and security. 508- 949-3044
ROOM FOR RENT: $145 / week, utilities included. 508-752-7474
Webster Firefighters Women’s Auxiliary...
holding our annual
grinder sale this year on April 28th 2012 from 11am-3pm at
Fire Headquarters located at 55 Thompson Rd.
Pre-sales will be held April 14th from
10am-1pm There will be
limited tickets sold on April 28th. Choices of Turkey,
Meatball, Italian & Ham for $7/each.
teaspoon salt and 1/4 teaspoon pepper. Roast until pink and cooked through and beginning to lightly brown, 8 to 10 minutes. -Remove from oven and tran fer to bowl to
chill in refrigerator.
Between engagement parties, bridal showers and brunches with new family and friends, there are plenty of opportunities to celebrate the happy couple. Why not bring a taste of the tropics to your celebra- tions with mangos?
When choosing mangos, don’t focus on color. Instead, gently squeeze. A ripe mango will be slightly soft to the touch, similar to a ripe peach or avocado.
To get more fresh recipe ideas for wedding celebrations - and everyday occasions - visit www. mango.org
. To get more hosting ideas and helpful entertaining tips, visit www.culinary.net
Roasted Shrimp and Mango Salad
Serves 8 to 10
2 pounds large shrimp, peeled and deveined 6 tablespoons extra virgin olive oil, divided 2 teaspoons paprika Salt and pepper 2 tablespoons lemon juice 1 tablespoon honey 6 cups mixed baby lettuces, washed and dried 2 large mangos (about pounds), peeled, pitted and diced 1/4 cup shaved or shredded Parmesan cheese
-Preheat oven to 400F.
-On large rimmed baking sheet, toss shrimp with 2 tablespoons extra virgin olive oil, paprika, 1/4
-In large bowl, whisk together remaining 4 tablespoons extra virgin olive oil, lemon juice and honey. Season with salt and pep- per.
-Toss lettuce, mango and chilled shrimp in olive oil lemon juice mixture. Divide among plates, and sprinkle with Parmesan.
Goat Cheese, Bacon and Mango Crostini
Makes about 30 pieces
1 baguette, sliced crosswise into 1/2-inch pieces 1 tablespoon extra virgin olive oil Salt 1 pound bacon, chopped 1 cup balsamic vinegar 3 tablespoons sugar 8 ounces goat cheese, softened 2 large mangos (about
2 pounds), peeled, pitted and diced 3 green onions, sliced thin (about 1/3 cup)
-Preheat oven to 400F.
-Place sliced baguette on large rimmed baking sheet and drizzle with olive oil. Sprinkle with salt and bake until golden brown and crisp, about 10 minutes, flipping halfway through baking. Set aside. -Meanwhile, cook bacon in a large non-stick skillet over medium heat until fat is rendered and bacon is crisp, 12 to 15 minutes. Using slot- ted spoon, remove from pan and drain on paper towel lined plate. -In small non-reactive saucepan, simmer balsamic vinegar and sugar over medium heat until reduced by
April 11, 2012
half and balsamic is thick and syrupy, 15 to 20 minutes. Set aside to cool.
-To assemble, spread toasted bread with 1 1/2 teaspoons goat cheese, top with diced mango, sprinkle with cooked bacon, and drizzle with cooled balsamic syrup. Top with sliced green onions.
Mini Vanilla Cupcakes with Mango Buttercream Makes 48 mini cupcakes
1 15.25-ounce box vanilla cake mix 1 cup water 1/2 cup vegetable oil 3 eggs
-Preheat oven to 325F.
-Line mini muffin tins with cup- cake liners.
-In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed about 30 sec- onds. Increase speed to medium and mix until smooth, about 2 minutes.
-Pour into prepared pans and bake until a toothpick inserted into cen- ter of cupcake comes out clean, 15 to 18 minutes.
-Cool in pans for 5 minutes then cool completely on wire rack.
Mango Buttercream 2 large mangos (about 2 pounds), peeled, pitted and diced 2 1/2 sticks (1 1/4 cups) unsalted butter, room temperature 5 cups powdered sugar 2 tablespoons white sparkling sugar sprinkles (optional)
-Puree 1 1/2 diced mangos in food processor or blender until smooth, set aside (will yield about 3/4 cup). Reserve remaining diced mango for garnish.
-In large bowl, beat butter with electric mixer on medium speed, until smooth. Slowly add pow- dered sugar, 1 cup at a time, mix- ing between each addition. -Add 3/4 cup of mango purÈe. Increase speed to high and beat until incorporated, about 2 min- utes.
-Transfer buttercream to a pastry bag or a large zip top bag fitted with a pastry tip. Top cooled cup- cakes with buttercream.
-Top with 1 piece diced mango and sparkling sugar, if desired.
National Mango Board / Culinary.net
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