Next Month Target Date: We will mail December reimbursements by January 17, 2006.

2306 Guthrie Rd. #260-H Garland, TX 75043

972-203-9490 Fax 972-203-9429 toll free: 877-208-9490 Email: sharon@nutriservice.org

December 2006

On a personal note... How many times have you heard the statement, “Don’t take it personally?” Usually it’s when someone is giving you bad news! It’s a way of saying you are not going to like this, but I’m not doing it to you be-cause I dislike you, or because you deserve it... Last month one state em-ployee’s actions caused our re-imbursement to be delayed 2 times because of the way she performs her job! (Nothing personal, right?) Even though we did our part: 1. Turned it in on time, 2. Sent in all the right documents, we weren’t paid on time. This has been a source of frus-tration for us because we have not had the resources to send out reimbursements until we receive the deposit in our ac-count—being a non-profit, we pay out all we take in. Especially during the holidays, having to just hope that all goes well is no way to operate! I personally find it painful to have to tell someone who really needs the food program reim-bursement and 1. Sent it in by the deadline and 2. sent in all the right documents, that I

don’t know for sure when we will have the money to send the check. (Still, nothing per-sonal!) But, you know, there are some things that I do take personally. If you meet your deadline to turn in the claim, and send in all required info, you should be able to depend on me to process your claim and do my part! I secured a personal home equity line of credit from my bank so that if the reimburse-ment is delayed, our timely pro-viders won’t have to wait. For providers who send their menus in by the deadline, we’ll draw on the line of credit until the reimbursement comes in. So when our target date for payment comes around, so will your check/direct deposit! This should relieve the stress for those of you who really need the help, who always submit on time, and would like to be able to count on a certain date. And you can take it personally, this time, because that’s how I mean it. This is my way of showing you personally how much I appreciate you. God bless you this holiday and all year long. —Sharon

MAIL DATES FOR 2007

January 17 February 14 March 14 April 18 May 16 June 13 July 18

August 15 September 12

October 17 November 12 December 17

• 1 1/2 cups all-purpose flour • 1 teaspoon baking soda • 1 teaspoon baking powder • 1/2 teaspoon salt • 3 bananas, mashed • 3/4 cup white sugar • 1 egg, lightly beaten • 1/3 cup butter, melted • 1/3 cup packed brown sugar • 2 tablespoons all-purpose flour • 1/8 teaspoon ground cinnamon • 1 tablespoon butter 1. Preheat oven to 375 degrees F (190 degrees C). Lightly

grease 10 muffin cups, or line with muffin papers. 2. In a large bowl, mix together 1 1/2 cups flour, baking

soda, baking powder and salt. In another bowl, beat to-gether bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mix-ture resembles coarse cornmeal. Sprinkle topping over muffins.

Bake in preheated oven for 18 to 20 minutes, until a tooth-pick inserted into center of a muffin comes out clean.

• 1 (15 ounce) can pumpkin puree • 4 eggs • 1 cup vegetable oil • 2/3 cup water • 3 cups white sugar • 3 1/2 cups all-purpose flour • 2 teaspoons baking soda • 1 1/2 teaspoons salt • 1 teaspoon ground cinnamon • 1 teaspoon ground nutmeg • 1/2 teaspoon ground cloves • 1/4 teaspoon ground ginger

DIRECTIONS 1. Preheat oven to 350 degrees F (175 degrees C).

Grease and flour three 7x3 inch loaf pans. 2. In a large bowl, mix together pumpkin puree, eggs,

oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

WILD RICE PILAF WITH APPLES AND PECANS Makes 8 to 10 servings 3 3/4 cups water 2/3 cup wild rice, rinsed 2/3 cup long-grain brown rice, rinsed 1 teaspoon seasoned salt 2 tablespoons margarine 1 cup chopped red onion 1/2 cup finely diced celery 2 medium tart apples, such as Granny Smith, peeled, cored, and diced 1/3 cup orange juice (from 1 large orange) 2 scallions, green parts only, thinly sliced 1/4 cup currants dash each: cinnamon, nutmeg freshly ground pepper to taste 2 tablespoons minced fresh parsley ½ cup chopped pecans Bring the water to a boil in a heavy saucepan. Stir in the wild and brown rice and the seasoned salt, return to a boil, then lower the heat and simmer, covered, until the water is absorbed, about 40 minutes.

Heat the margarine in a very large skillet. Add the onion and celery and sauté, until the onion is golden. Add the apple and sauté· another 5 minutes. Stir in the cooked rice mixture along with the juice, scallions, currants, and spices. Sea-son to taste with pepper.

Sautee over low heat, stirring frequently, another 5 minutes. This may be done somewhat ahead of time to this point, then left covered off the heat until needed. Just before serving, heat through, adding a bit more liquid if the mixture needs it, then stir in the parsley and pecans.

New England Pumpkin Bread BANANA BREAD MUFFINS WITH

SPECIAL TOPPING