December 5, 2013 Page 5 VALENTINO♥ S $2 Beers Tuesday and Wednesday nights Dine In Take Out Catering and Free Home Delivery 310-335-0066 202 A. East Imperial Ave. El Segundo, CA 90245 LARGE PIZZA with 1 topping $1099 Plus Tax • Limited Time El Segundo Now Open Sundays Catering Available Pizza, Pasta & More “A Taste of Brooklyn” 1 LARGE 16” PIZZA with one topping $1199 2 MEDIUM 14” PIZZA with one topping $1599 Plus Tax. Extra toppings additional cost. No substitutions, please. Please mention coupon when ordering. One per customer. Expires 12/19/13 Plus Tax. Extra toppings additional cost. No substitutions, please. Please mention coupon when ordering. One per customer. Expires 12/19/13 EL SEGUNDO 150 S Sepulveda Blvd. 310-426-9494 MANHATTAN BEACH 976 Aviation Blvd. 310-318-5959 Now Open Sundays Ample Seating DELIVERY IN LIMITED AREA AT BOTH LOCATIONS Get Crafty with Edible Holiday Appetizers (BPT) - Don’t worry, Mom. In this case, it’s OK to play with your food. The latest online social media craze features aweinspiring galleries of edible art, showcasing everyday ingredients transformed into munchable holiday masterpieces. This season, whether you’re looking to revamp the relish tray or simply keep the kids occupied with a fun project, a few holiday-friendly staples are all you need to let your creativity take flight. Take, for instance, California black ripe olives. Known for their versatility and mild flavor, black olives are a party favorite for a reason. And with 95 percent of the nation’s ripe olives grown on family farms in California, they’re truly an all-American ingredient. They’re also the perfect building block for edible holiday treats. Get in on the fun with an easy and adorable-to-look-at recipe that uses black olives, cream cheese, pretzels and a few other common ingredients to create an unforgettable herd of holiday cheer. In fact, this is one reindeer game anyone can play. California Olive Reindeer Makes 8 reindeer Supplies 2- 4 Won ton wrappers Cooking spray 2 Sandwich-sized re-sealable plastic bags 4 ounces cream cheese Scissors 8 colossal California Black Ripe Olives 8 large California Black Ripe Olives 1 bamboo skewer 16 pretzel sticks Paring knife Tiny pieces of carrot and raisins Powdered sugar (optional) Kale (optional) Mushrooms (optional) Directions With a small, sharp knife, cut wonton wrappers into “antlers.” Place on a baking sheet and coat with cooking spray. Bake for 3 to 5 minutes at 350 F, or until lightly browned. Place cream cheese into two sandwich-sized resealable bags. Snip 1/8-inch off the corner of one and 1/16-inch off the second. With the bag and the 1/8-inch hole, squeeze cream cheese into colossal olives. Using a bamboo skewer, make a hole in the large olives. Break a pretzel stick in half and press into hole and into colossal olive. Press together to form the head. Make four holes in the colossal olive with a bamboo skewer and push four broken pretzel sticks in to form legs. Squeeze cream cheese with the small-hole to form eyes. Make tiny slits with a paring knife in the top of the head and insert wonton antlers. Make a hole in the large olive (head) and insert a small sliver of carrot for the nose. Use a small piece of raisin to create pupils. To create a winter setting, dust kale leaves with powdered sugar and snip the tops off mushrooms to simulate large boulders. •
Lawndale 12_5_13
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