Valley Breeze

The North Providence Breeze 12-12-2018

The Valley Breeze Newspapers serving the Northern Rhode Island towns of Cumberland, Lincoln, Woonsocket, Smithfield, North Smithfield, Pawtucket, North Providence, Scituate, Foster, and Glocester

Issue link:

Contents of this Issue


Page 28 of 43

VALLEY BREEZE & OBSERVER LIVING EDITION | DECEMBER 12-18, 2018 AT HOME / ENTERTAINMENT 5 she said adding, "I must have fins somewhere!" "The Lord blessed me unbelievably. I had wonderful grandparents on both sides and parents as near perfect as could be. I thank the Lord every day for this and say, 'Why Me?'" With Christmas just around the corner comes another birthday for Lois, she will be 86. She said, "My mother always made that (her birthday) a special occa- sion. At 4 p.m. on Christmas day she always had a real birthday party for me, keeping it separate from Christmas." Well at east as much as one could, she added. "My children still do this for me, although it is not exactly at 4 p.m.," Lois said. This pie is a holiday seasonal treat, Lois said. "My husband was the baker and he used to make his own crust. He was very English," she said. You could use a ready-made crust, or make your own from scratch. The gelatin in this recipe must be the unflavored type. Eggnog Pie Lois Pickering Make a single pie crust, let cool. Ingredients, Filling: 1 pkg. vanilla pudding mix (not instant type) 1 Tbsp. gelatin 1/4 tsp. nutmeg 2 egg yolks (reserve whites) 2 cups milk 3 tsp. rum extract Directions: 1. Combine pudding mix, gelatin and nutmeg together in saucepan. 2. Mix egg yolks and milk together and add to the pudding mix. Cook and stir over medium heat until it thickens and comes to a boil. Remove from heat and add rum extract. 3. Beat egg whites until foamy, add sugar gradually beating until stiff. Fold hot pudding mix carefully into the merengue mixture. 4. Chill until slightly thickened, fold in whipped cream. Pour into cold pie shell. Chill until firm. 5. Garnish with additional whipped cream and shaved chocolate. (Chocolate at room temperature.) Serves 8-10. From preceding page 2 egg whites 1/4 cup sugar 1/2 cup heavy whipping cream. Heritage Association to host holiday shop NORTH SMITHFIELD – The North Smithfield Heritage Association will host a holiday shop on Sunday, Dec. 16, from 9 a.m. to 3 p.m. at their headquar- ters, the Forestdale Schoolhouse, 190 School St.. "Give the gift of history this year," suggested NSHA President Richard Keene. "Stop by and learn about our plans for restoring our 142-year-old, one-room school- house." Historical gifts will include this year's featured Christmas ornament – a gold filigree depiction of the North Smithfield Library – histori- cal afghans, old town maps, ceram- ic tiles depicting historical spots in town, history of North Smithfield books, Forestdale tea towels, pick- ets of memories plaques and more. The event is open to the pub- lic. All proceeds will support the Association's two historical buildings: the Schoolhouse and Heritage Hall on Greene Street in Slatersville. Holiday Jazz Brunch will feature the music of 'A Charlie Brown Christmas' FRANKLIN, Mass. - Black Box Jazz will present A Holiday Jazz Brunch featuring music from "A Charlie Brown Christmas" on Sunday, Dec. 16, at noon, at The Black Box, 15 West Central St. For many, Christmas is not com- plete until they have watched Linus explain the true meaning of the holiday to Charlie Brown at the holiday pageant. As recognizable as these beloved characters are, a few notes from pianist Vince Guaraldi's jazz soundtrack are enough to bring the spirit of the season back to any Peanuts fan. Mark Poniatowski on bass, Kenny Hadley on percussion and Joe Mulholland on piano are joined by the Franklin Performing Arts Company Youth Ensemble and special guest April Hall for an afternoon of holiday cheer. Acme Jazz will perform holiday standards followed by a set of favorites from the 1965 TV special. Brunch begins at 11:30 a.m., with music beginning at noon. Tickets are available at www.the- or by calling the box office at 508-528-3370. APRIL HALL Dining Guide wood oven pizza & Bar (401) 353-7110 1874 Mineral Spring Avenue North Providence, RI Dining Hours: Sunday Dinner 12-10 p.m.; Monday-Thursday 4-10 p.m.; Friday & Saturday 12 p.m.-11 p.m.; Bar Open Later Nightly We will cater to your home or office or our semi -private dining room . We offer offsite catering for your holiday party. Now Booking Holiday Luncheon or Dinner Parties Open Christmas Eve Buon Natale Call for Reservations. Check our website for details – Remember us for all your banquet needs – bereavement, showers, birthdays, holiday parties or company gatherings. For reservations, you can use Open Table or call us Gift Certificates Now Available Also good at Federal Tap House & Kitchen and Providence Oyster Bar Traditional Italian La Vigilia Menu Open for Lunch 11:30 a .m . - 2:30 p.m . Now taking reservations for La Vigilia Dinner 3:30 p.m . - 7 p.m . Regular menu not available Pauly Penta's G o u r m e t I t a l i a n D e l i 722-3222 Too busy to call? E-mail your order: 1290 Mineral Spring Avenue North Providence APPetIzers • Chicken Wings • Frittatas • Stuffed Mushrooms • Stiffed Quahogs • Sea Scallops & Bacon • Antipasto • Tossed Salad • Eggplant Rolls • Lasagna Rolls • Prosciutto Di Parma & Melon • Bruschetta vEgETABLES • glazed or Roasted Carrots • String Bean & Carrots • String Bean Almandine • Oven Roasted or glazed sweet Potatoes • Mashed Potatoes: Traditional Red Bliss, Oven Roasted • Roasted Potatoes w/ Carrots & Onions • Sautéed Rabe • grilled vegetables PLATTERS • Finger Sandwiches • Fruit Platter • Fruit Salad • Italian or Homestyle Cold Cuts • Chunk Cheese Pepperoni & Crackers • Dry Sausage & Cheese • veggie Platter • Red Bliss or Italian Potato Salad • Pasta Salad • Shrimp Platter • Calzones • Fruit & Cheese Platter • Pizza eNtrees • Penne or Ravioli Marinara • Baked Penne • Cavatelli & Broccoli • Cheese Tortellini Alfredo • Eggplant Parmesan • Party Meatballs • Sausage, Peppers and Mushrooms • Sausage, Potato and Peppers • Italian Bone-In Chicken Breast • Chicken: Marsala, Parmesan, Cacciatore or grilled Chicken & Broccoli • veal: Peppers & Mushroom, veal, peas & Mushrooms • Lasagna • Stuffed Shells or Manicotti • Boneless Rib Eye Roast or Sirloin Roast • Beef Tenderloin Roast • grilled Sirloin w/ Pepper, Mushroom, Onion • Chicken Piccata, Marsala, Francese • Stuffed Chicken Breast w/ Rice or Bread Topped w/ gravy • Boar's Head Hams OFFICE PARTIES OR HOME PARTIES You Plan the Holiday Party... Let Pauly Penta's do the catering!

Articles in this issue

Links on this page

Archives of this issue

view archives of Valley Breeze - The North Providence Breeze 12-12-2018