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Crestview police and associates share favorite recipes

Crestview Police Officer Corey Newcomb wields his backyard barbecue tools. [Brian Hughes | Crestview Police Department]

CRESTVIEW — They may wear blue while on duty, but Crestview Police officers and administrative staff happily swap their uniforms for chef's aprons when it comes to family get-togethers and backyard cookouts.

With the Fourth of July holiday ideal for gathering around the picnic table, several officers and police staff shared some family favorite recipes.

Cold Bean Salad

Marie Saccaro, Crestview Citizens Police Academy Alumni Inc. president, shared this recipe, which she said is popular at family gatherings and potluck occasions.

Ingredients:

Salad:

  • 1 (14.5-ounce) can green beans, drained
  • 1 (14.5-ounce) can wax beans, drained
  • 1 (15.5-ounce) can garbanzo beans
  • 1 (14.5-ounce) can kidney beans, drained
  • 1 (14.5-ounce) can black beans, drained
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery

Dressing:

  • 1/2 cup olive oil
  • 1/2 cup vinegar
  • 1/2 tsp. pink or regular salt
  • 1/2 tsp. black pepper
  • 1/2 cup sugar

Mix all the beans together in a bowl with the onions, celery and peppers. Toss the mixture.

Mix the dressing ingredients and stir until the sugar is dissolved. Pour over the beans and toss until all is coated and mixed. Refrigerate for 6-8 hours then serve.

Cuppa Cuppa Cuppa

This southern cobbler recipe I make is similar to the one mentioned in "Steel Magnolias":

Ingredients:

  • 1 stick of butter
  • 1 cup flour
  • 1 cup whole milk
  • 1 cup sugar
  • 2 tsp. baking powder (omit if using self-rising flour)
  • Pinch of salt
  • 2 cups blueberries (or other fruit)

Put the butter in a baking dish. Put it in the oven, then turn the oven on to 350°F and let the butter melt as the dish heats up.

Meanwhile, mix the flour, whole milk, and sugar in a large bowl. If you use all-purpose flour (instead of self-rising) add 2 teaspoons of baking powder. Add a pinch of salt. Mix it all together to make a runny batter. Take the hot baking dish out of the oven and pour the batter over the melted butter. Do not stir. Spread the blueberries (or other fruit) across the top, without stirring.

The fruit will sink into the batter as it bakes.

Bake it about 45 minutes, but toward the end, ensure the edges don't burn. It should be a golden brown and the edges should be a bit browner. It is great served hot with ice cream on top.

Note: You can use 1/3 cup brown sugar and 2/3 cup granulated sugar, and a teaspoon cinnamon and a 1/4 teaspoon nutmeg to make it a bit spicier if you use sliced apples, pears or peaches instead of blueberries.

Easiest Ever Grilled Corn on the Cob

Officer Wanda Hulion, Community Services, said, "Somebody told me about this (corn recipe) and I said, 'That's just too easy.'"

Ingredients:

  • As much fresh corn on the cob as you want
  • Mayonnaise

Shuck and clean the corn well. Rub mayonnaise thoroughly over each cob.

Wrap each cob individually in aluminum foil and cook on the grill about 15 minutes, turning them occasionally.

Remove the foil for the last five minutes to allow the corn to brown.

Chicken Andouille Gumbo

Rebecca Temple, Investigator Shawn Temple's wife, provided this gumbo dish. Andouille makes it a blend of both Creole and Cajun cuisine. It's a family favorite for any occasion, indoors or out.

Ingredients:

  • 1 chicken or chicken parts, 2 to 2 1/2 pounds
  • 3 quarts water
  • 1 lb. okra, sliced into half-inch rounds
  • 1/2 cup plus 2 tbsp. cooking oil
  • 1/2 cup all-purpose flour

Cajun "Holy Trinity":

  • 2 cups chopped onions
  • 1/2 cup chopped celery
  • 1 cup chopped green bell pepper
  • 1 16-ounce can chopped tomatoes
  • 3/4 pound andouille sausage, sliced into 1/4-inch pieces
  • 1 bay leaf
  • 1 tsp. thyme
  • 1 tsp. dried basil
  • 1/2 tsp. sage
  • 1/2 tsp. each black and white pepper
  • 1/4 tsp. or to taste cayenne pepper
  • 2 tsp. salt

Chop the chicken into eight pieces if not already cut up. Cover with water and simmer for about an hour until chicken is tender and comes off the bones easily. Pour off the stock and set it aside.

In a large, heavy skillet, sauté the okra in 2 tablespoons oil for 10-15 minutes to remove sliminess. Set aside.

Meanwhile, in a large heavy Dutch oven, heat 1/2 cup oil over medium-high heat. Add the flour and make a roux, being careful not to burn the flour. If you do, start over. As soon as a dark brown color is reached, add the trinity and cook, stirring regularly, until tender. Allow the vegetables to stick to the bottom a bit, scraping them off with a spatula or spoon.

When the trinity is softened, add the tomatoes, andouille and okra. Cook and stir periodically for 15 minutes. Add the spices and mix well. Add about 8 cups of the chicken stock and simmer 1 hour, stirring occasionally. Add the cooked chicken and extra stock if needed and simmer 15 more minutes. Season to taste, then serve over rice.

This article originally appeared on Crestview News Bulletin: Crestview police and associates share favorite recipes

Don't let your investments take a 'vacation'

Investors should check their portfolio once a year to balance increases in various types of investments. [Pixabay.com]

It's summer again — time for many of us to take a break and possibly hit the open road. But even if you go on vacation, you won't want your investments to do the same — in summertime or any other season. How can you help make sure your portfolio continues to work hard for you all year long?

Here are a few suggestions:

Avoid owning too many "low growth" investments. As you know, different investments have different characteristics and can help you in different ways. For example, you typically own stocks because you want them to grow in value so that you can eventually sell them for a profit.

Other investments, such as certificates of deposit (CDs), provide you with a regular source of income and stability of principal — two valuable contributions to your portfolio. However, investments like CDs don't offer much in the way of growth. So if you own too many of them, you might be slowing your progress toward your important financial goals, such as a comfortable retirement.

You can maximize the productivity of your portfolio by owning a variety of investments — domestic stocks, international stocks, corporate bonds, U.S. Treasury securities, CDs and more.

How much of each investment should you own? The answer depends on a variety of factors, including your age, income, risk tolerance, family situation and specific objectives. Over time, your ideal investment mix may change, but you'll likely need at least some growth potential at every stage of your life.

Don't let your portfolio go "unsupervised." Your investment portfolio can be subject to "drift" if left alone for extended time periods. In fact, without your making any moves at all, your portfolio can move in directions that may not be favorable to you. Suppose you think your holdings should be made up of 70 percent stocks, but due to strong gains, your stocks now make up 80 percent of your portfolio. This development could lead to a risk level that feels uncomfortably high to you. That's why you should review your portfolio at least once a year, possibly with the help of a financial professional, to check your progress and make adjustments as needed.

Don't stop at the nearest "resting place." Some people hope that if they can get that one "winner," they will triumph in the investment arena. But the ability to "get rich quick" is much more of a myth than a reality. True investment success typically requires patience, persistence and the resilience to continue investing even during market downturns.

In other words, investing is a long-term endeavor, and you need a portfolio that reflects this reality. The investment moves you make today may pay off for you decades from now. You need to establish your goals and keep them constantly in mind as you invest. And you will never really reach the end of your investment journey, because you'll need to make choices and manage your portfolio throughout your retirement years.

Hopefully, you will enjoy a pleasant vacation sometime this summer. But your investment portfolio shouldn't take time off.

This article was written by Edward Jones on behalf of your Edward Jones financial adviser.

This article originally appeared on Crestview News Bulletin: Don't let your investments take a 'vacation'

Let's talk tomatoes

Tomatoes can be used to prepare fresh salsa according to your taste or dietary needs. [Special to the News Bulletin]

Tomatoes are abundant this time of year and you have many options to buy local and fresh. Tomatoes are one of the most popular home garden vegetables to grow and are currently providing home gardeners with fresh ripe bounty until summer's end.

Our local farmer’s markets are also selling homegrown tomatoes, and in many colors like deep red, bright yellow and green. Our climate is great for growing tomatoes. Florida is the nation’s largest producer of fresh tomatoes.

Nutritionally, tomatoes are packed with vitamins C and A. The vegetable is low in calories and high in flavor. They are great served sliced and also in cooked dishes.

Tomatoes should be stored at room temperature away from direct sunlight. Ripe tomatoes should be used within three to four days. For best flavor, do not refrigerate. Ripe tomatoes will give slightly to gentle pressure.

To preserve the summer’s bounty, try canning. Remember to use U.S. Department of Agriculture-recommended practices for safety and long-term quality. Go to http://nchfp.uga.edu/publications/usda/GUIDE03_HomeCan_rev0715.pdf for a complete listing of how to safely can tomato products.

Here is a recipe for a low-fat, low-sodium salsa recipe packed with flavor and essential nutrients. Adjust the salt and oil to your taste and diet.

Farm Fresh Salsa

Ingredients:

  • 6 medium ripe tomatoes, chopped
  • 4 garlic cloves, minced
  • 1 ½ seeded and minced jalapenos
  • 1 red bell pepper, finely diced
  • ½ red onion, finely chopped
  • 1 tablespoon olive oil
  • 1 lime, juiced
  • chili powder, salt and pepper, to taste
  • scallions, cilantro or parsley, to taste

Directions:

Combine all ingredients in a bowl. Place in refrigerator for up to 12 hours for flavor infusion. Serve with your own baked chips.

Baked Tortilla Chips

  • 1 package medium or large tortillas
  • cooking spray
  • salt to taste

Directions:

Preheat oven to 375 degrees.

Cut tortillas into 8 – 12 pieces using a pizza cutter and a cutting board.

Place aluminum foil on 2 or 3 baking sheets. Place tortilla pieces in a single layer on a cookie sheet. Lightly coat tortillas with cooking spray on both sides. Sprinkle tortilla pieces with salt to taste, or eliminate salt for dietary needs.

Place in oven and cook 10-15 minutes until crisp. 

Pamela H. Allen is the interim county director and an agent at the University of Florida's Institute of Food and Agricultural Sciences Extension office in Crestview.

This article originally appeared on Crestview News Bulletin: Let's talk tomatoes

North Okaloosa County Faith Calendar

North Okaloosa County churches can send listings to news@crestviewbulletin.com. Items run on a first-come, first-served, space-available basis. [Pixabay.com]

AWANA PROGRAM: 6:30-8 p.m. Wednesdays, Joy Fellowship, 5978 Old Bethel Road, Crestview. Approved Workmen Are Not Ashamed is for 3-year-olds through eighth-graders. Register: $35 for the uniform, book bag and book. Dues: $15 per year, with a $25 maximum per family. 682-6219.

RESTORATION AND RECOVERY MINISTRY: 6 p.m. Fridays, Kingdom Life Worship and Training Center, 798 Martin Luther King Jr. Ave., Crestview. This weekly outreach ministry focuses on healing, restoration, wellness and wholeness.

OUTREACH MINISTRY: 6 p.m. Fridays, Kingdom Life Worship and Training Center, 798 Martin Luther King Jr. Ave., Crestview. The ministry’s leaders are the Rev. Anthony Bryant, Deacon Phyllis Gage and Elder Candace Cotton.

CELEBRATE FREEDOM: 7-8:30 p.m. Fridays, Church of New Covenant, 3191 New Ave. N., Crestview. A faith-based 12-step program for people seeking healing from things that prevent healthy, balanced lives. Karen Faulkner, 227-4712.

REFORMERS UNANIMOUS: 7-9:30 p.m. Fridays, Central Baptist Church, 951 Ferdon Blvd. S., Crestview. Faith-based recovery program for people with any addiction. Directed by Wendell Morgan. 682-5525.

This article originally appeared on Crestview News Bulletin: North Okaloosa County Faith Calendar

Presbyterian churches set summer camp

Canoeing and other activities are part of summer camp at Dogwood Acres in Chipley. [Pixabay.com]

CRESTVIEW — Laurel Hill Presbyterian Church and First Presbyterian Church of Crestview will have summer camps for children in grades 1-12 through July. 

The camps are part of the Presbytery of Florida's outdoor ministry at Dogwood Acres camp in Chipley.

Intro Camp dates for students completing first or second grade are July 5-8, July 9-12 and July 16-19.

Discovery Camp dates for students completing third through fifth grades are July 5-8, July 9-14 and July 16-21.

Night Owl Camp dates for students completing sixth through eighth grades are July 5-8, July 9-14 and July 30 to Aug. 4.

High School Hangout Camp dates for students completing ninth through 12th grades are July 30 to Aug. 4.

Costs range from $270 to $495, depending on age and length of stay. Scholarships are available for those who need financial assistance.

Visit http://www.dogwoodacres.org/summer-camp/ or call 535-2695 for information.

This article originally appeared on Crestview News Bulletin: Presbyterian churches set summer camp

Crestview residents among Early Morning Seminary graduates

Some Early Morning Seminary graduates of the Church of Jesus Christ of Latter-Day Saints are pictured. Back row, from left: Cumorah La Hammond, of Crestview, Hannah Orse of Fort Walton Beach and Niceville residents Samantha Hanson and Seth Ficklin. Front row, from left: Brooklyn Burbidge of Crestview, Tristin Stevens of Fort Walton Beach, and Lauren Ann Forester of Sandestin. Graduates not pictured are Madelynn Farris of Crestview and Thomas Kibler of Niceville. [Special to the News Bulletin]

CRESTVIEW — The Fort Walton Beach Stake of The Church of Jesus Christ of Latter-day Saints honored Early Morning Seminary graduates June 4 at the Niceville chapel. About 75 youths are in the stake, which includes congregations in Baker, Crestview, DeFuniak Springs, Niceville, Fort Walton Beach and Sandestin.

Crestview residents who graduated from the four-year program are Cumorah La Hammond, Brooklyn Burbidge and Madelynn Farris.

Graduates spoke of the many blessings of rising early to attend this study of the New Testament prior to high school studies.

This article originally appeared on Crestview News Bulletin: Crestview residents among Early Morning Seminary graduates

Helping others is an act of love

The Rev. Mark Broadhead is pastor at Laurel Hill Presbyterian Church and First Presbyterian Church of Crestview. [File photos | News Bulletin]

"Love has brought a great many people to safety when competency was exhausted," Garrison Keillor said.

People can do many things for others in an attempt to help. They have the strength and ability.

This past week, news media companies ran a video of a soldier who risked his life by running through a harsh firefight to save the life of a young child. It was an act of bravery and love.

Then there are times when even the best efforts are not enough to bring about what is desired. Think about first responders at a serious vehicle accident. Despite their heroic efforts, a person's body is too badly damaged for their life to be saved. It's an act of bravery and love, but nothing could be done.

Think of a young child who has fallen and skinned a knee. Mom or Dad can do little other than clean the injury and put a Band-Aid on it. But what more is the child seeking? Comfort, an assurance that everything will be okay.

That is where love and compassion bring about the kind of healing that physical competency cannot. Yes, physical healing of pain is greatly sought. But even more so is the assurance that all will be okay. Being able to convey the message of comfort and hope is an act of love.

Love is a gift that is given to us from God. It is God's love that sees us through challenging times. When God's presence is acknowledged, we know all will be well.

That love often is expressed through other people. Whether through acts of bravery, acts of competency, or acts of compassion, it is God's love that is being expressed. Because of our experience of God's love, we can then share that love with another.

We are given the privilege of working with God in innumerable situations and circumstances. We can do many things. But relying on our own strength will eventually run us dry. Simply attempting physical feats will oftentimes not be enough — or even the correct approach to take.

Providing comfort, assurance and reassurance is always part of the healing process whether in body, mind or spirit. It is always a gift when it is offered.

At the root of all we do to help others is love. When you acknowledge this, you will accomplish great things.

As the apostle Paul said in 1 Corinthians 13:3, 7: "If I have prophetic powers, and understand all mysteries and all knowledge, and if I have all faith, so as to remove mountains, but do not have love, I am nothing … Love bears all things, believes all things, hopes all things, endures all things."

The Rev. Mark Broadhead is pastor at Laurel Hill Presbyterian Church and First Presbyterian Church of Crestview.

This article originally appeared on Crestview News Bulletin: Helping others is an act of love

RECALLED: 325,000 pounds of meat and poultry products

Supreme Cuisine, a Montgomery City, Mo. establishment, is recalling approximately 325,000 pounds of meat and poultry fat and lard products due to a processing deviation, which may result in the potential growth and survival of bacterial pathogens in the products, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today. 

The duck, beef and pork fat and lard items were produced and packaged from June 1, 2016 through May 8, 2017. The products have a one-year shelf life. 

The products subject to recall bear establishment number “EST. 34595” or “P-34595” inside the USDA mark of inspection. These items were sold through the internet and shipped to retail locations nationwide. 

The problem was discovered after the firm received a consumer complaint of a loose lid from an internet customer. 

There have been no confirmed reports of adverse reactions due to consumption of these products. Anyone concerned about an injury or illness should contact a healthcare provider. 

Consumers who have purchased these products are urged not to consume them. These products should be thrown away.

This article originally appeared on Crestview News Bulletin: RECALLED: 325,000 pounds of meat and poultry products

RECALLED: 984 pounds of pork products

Embutidos Fanguito, Inc., a Miami, Fla. establishment, is recalling approximately 984 pounds of pork products due to mislabeling, misbranding and undeclared allergens, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today. 

The product label incorrectly identified it as cooked product. In addition, the products may contain soy, a known allergen, and Monosodium Glutamate (MSG) which are not declared on the finished product label. 

The scope of this recall expansion now includes 530 pounds of fresh, sliced pork chorizo products produced and packed on various dates from Oct. 16, 2016 through June 16, 2017. 

2-oz. sealed packages containing “Embutidos El Fanguito Chorizo” with a sell by date of Sept. 17, 2017. 

On June 16, Embutidos Fanguito, Inc. recalled approximately 454 pounds of pork products produced and packaged on various dates from April 18, 2017 to June 13, 2017. The products have a 90-day shelf life. 

8-oz. sealed packages containing six slices of “Jamon Vicky Lasqueado Smoked Flavor Added Sliced Cooked Ham & Water Product.”

The products subject to recall bear establishment number “EST. 45659” inside the USDA mark of inspection. These items were shipped to retail locations in Florida.

The problem was discovered on June 19, 2017 during follow-up label review and inspection activities by FSIS personnel. 

There have been no confirmed reports of adverse reactions due to consumption of these products. Anyone concerned about an injury or illness should contact a healthcare provider. 

Consumers who have purchased these products are urged not to consume them. These products should be thrown away or returned to the place of purchase.

This article originally appeared on Crestview News Bulletin: RECALLED: 984 pounds of pork products

Get some compassion, Fort Walton Beach

Janice Lynn Crose, a former accountant, lives in Crestview with her husband, Jim; her two rescue collies, Shane and Jasmine; and two cats, Kathryn and Prince Valiant.

Editor's Note: Since this incident—first reported in the Northwest Florida Daily News—occurred, Fort Walton Beach city officials have considered changes to their rules. 

Two ladies, Gloria Donaldson and Marti Stacken, out of the goodness in their hearts, purchased, prepared and distributed lunch to the homeless at the Landing in Fort Walton Beach for the past six months. Last week, the police shut them down as they didn't have the $100 per day "gathering permit." 

Apparently, being a Good Samaritan is against the law if one doesn't pay $5,200 per year for a permit to distribute food once a week.

Like many of you, I was appalled that Fort Walton Beach has such a law on the books. It is illegal to feed the homeless at a city park without a $100 "permit." I don't find fault with the police officers doing their job, however, it appears that Fort Walton Beach would rather fatten their city coffers than allow the hungry to be fed.

Have any of the Fort Walton Beach City Council members or the city manager, Michael Beedie, ever been hungry, jobless, felt desperate or needed help? It appears there is no compassion for those who are struggling. The city would rather charge those who have Christian charity and are obeying their Lord in order to distribute food to the hungry.

Are the police now going to be directed to all of the local fast food restaurants to make sure that some well-meaning customer doesn't buy a meal for a homeless person without that $100 permit?

It is wonderful that churches are feeding the hungry and homeless at their facilities, however, unless one has a car (most homeless don't), how are these people going to get to the churches?

Mr. Beedie doesn't like the "beating" the city of Fort Walton Beach is taking over this situation. The negative publicity is well deserved. Mr. Beedie and the city council don't seem to have any concern for those who are hungry. And Mr. Beedie's comment about food safety was laughable.

Get some compassion, Fort Walton Beach! Perhaps the city council would like to take a second day a week to feed the homeless? It will take the churches, volunteers and the city working together to solve the problem of hunger and homelessness, not slapping fees on those in the trenches.

Thank goodness Crestview doesn't have a law like this on their books!

Janice Lynn Crose, a former accountant, lives in Crestview with her husband, Jim; her two rescue collies, Shane and Jasmine; and two cats, Kathryn and Prince Valiant.

This article originally appeared on Crestview News Bulletin: Get some compassion, Fort Walton Beach

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