Celebrated pg 5 1-9-14
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Celebrated
Recently sixth graders from Pomfret Community School celebrated El Día de los Muertos, or Day of the Dead. This is a uniquely Indo-Hispanic holiday that celebrates family and honors the deceased. Pictured with their winning ofrenda are Katie MacAlister, Jaden Rosselli, Will Schad, and Stephanie Roy. Also pictured is guest judge Eder Olivas, a native of Chihuahua, México. Photo courtesy of Jessica Werstler.
Cuisine pg 5 1-9-14
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Greetings. I love baked pasta recipes. This one is a main course, and all you need for supper. While the pasta bakes, I usually have time to clean up the sauté pan and prep bowls, leaving me with nothing to do but enjoy a relaxing, hearty meal!
Baked Penne and Ham
2 tablespoons olive oil
1 minced shallot
1 clove garlic
½ pound sliced mushrooms
½ cup white wine
1 cup chopped tomatoes
2 cups diced ham
2 tablespoons salt
½ pound penne
4 ounces cream cheese
4 ounces fresh mozzarella, diced in ¼-inch cubes
½ cup shredded Fontina
½ cup shredded Parmesan or Romano, divided
1 cup half and half
1 teaspoon Dijon mustard
1 teaspoon dried basil
½ teaspoon black pepper
In a 12-inch skillet, heat tablespoons olive oil over medium heat. Saute shallot, garlic, and mushrooms until moisture from mushrooms has evaporated, about 10 minutes. Raise heat to medium high and add white wine. Allow liquid to reduce, about 2-3 minutes. Add chopped tomatoes and ham. Remove from heat, and set aside.
Preheat oven to 450 degrees F. Butter a 9X13 baking pan. Set aside.
Bring 2 quarts of water to a boil. Add salt. Add pasta. Cook until slightly less done than al dente, about 7 minutes.
In a large bowl, combine cream cheese, mozzarella, Fontina, ¼ cup Parmesan, half and half, Dijon mustard, dried basil, and black pepper.
Drain pasta, and immediately add hot pasta to cheese mixture. Add the mushroom and ham mixture, and fold in gently.
Transfer to prepared baking pan. Sprinkle on remaining Parmesan.
Bake in bottom third of oven for 15 minutes. Allow to stand for a few minutes before serving. Serves 6.
Menus pg 5 1-9-14
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Woodstock Elementary/Middle
Monday: Cheeseburgers, fruit. Tuesday: Meatball grinders, carrots, fruit. Wednesday: Popcorn chicken, mashed potatoes, green beans, fruit. Thursday: Chicken Tacos, pinto beans, fruit. Friday: Pizza, spinach salad, fruit.
Putnam Elementary/Middle
Monday - Wolf Meal: Beef burgers, fruit sherbet. Tuesday: Baked chicken, mashed potatoes, gravy, beets. Wednesday - half day: Beef and bean burritos, Spanish rice. Thursday: Spaghetti and meatballs. Friday: Putnam Special Pizza, tomato and cucumber salad.
Putnam High
Monday: Melted ham and cheese croissants, potato wedges, three-bean salad. Tuesday: Chicken Teriyaki wraps, carrots, peppers, zucchini over Oriental vegetable fried rice, vegetable spring roll. Wednesday - half day: Macaroni and cheese, broccoli. Thursday: Classic Cobb salad. Friday: Pizza, cucumber and tomato salad.
Pomfret Community
Monday: Hot dogs, baked beans, carrot snacks, fruit. Tuesday: American Chop Suey, green beans, pears. Wednesday: Tuna sandwiches, sweet potato fries, frozen yogurt cups, fruit. Thursday: Mr. Fox's pizza, spinach/spring mix salad, apple slices. Friday: roast turkey, mashed potatoes, gravy, carrots, fruit.
Foundation pg 5 1-9-14
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JEWETT CITY — The Jewett City Savings Bank Foundation awarded a total of $5,979 to 11 local fire and ambulance services including Danielson Fire Department, East Brooklyn Fire Department, Plainfield Fire Company #1, the South Killingly Fire Department plus the Pomfret Ambulance Service and the K.B. Ambulance Corps in Killingly.
Among the projects funded by the Foundation is an initiative by K.B. Ambulance Corp. to speed 911 response time by purchasing and distributing 200 reflective address signs to Killingly residents, with priority to the sick and elderly and those with disabilities.