Reataurant
Restaurant
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The Shopper
Thursday, August 3, 2017
13
Dos Chiles
Mexican Restaurant & Bar
All Day Lunch Menu
$6.50
940-872-4909
Find us on Facebook
1001 W. Wise St.
Bowie
2
Extra
Large
One Topping Pizzas
$
18
99
Bella's Italian Restaurant
1308 E. Wise ˇ Bowie
940-872-3997 ˇ 940-872-4913
Tues-Thurs: 11:00 am - 9:00 pm
Fri & Sat: 11:00 am - 10:00 pm
Sun: 11:00 am - 9:00 pm
Pho: 940-872-6186
Fax: 940-872-3559
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604 E. Hwy 82
Nocona, TX 76255
For To Go Curbside Pick Up
Orders Call
940-825-3313
Mon-Thurs: 11am-9pm
Fri: 11am-10pm
Sat: 11am-9pm
Closed Sundays
225 N. Mason St. ˇ Bowie, Texas ˇ 940-531-4140
Dinner for two
Friday night Special at
$
20
2 Cat sh Dinners
2 Sides
2 Drinks
2 Desserts
DINNER INCL
UDES
Fee Knic Knacs Café
13307 US Hwy 82 W. Ringgold, TX
We are Open Mondays, Thursdays thru Sundays 10 am 9 pm
KIDS EAT FREE*
Every Sunday from 4:00 - 9:00 pm
STARTING SEPTEMBER 5
TH
TUESDAYS: 2 can dine for
$
20
Pick of (2) meals priced up to
$
10
(1) Dessert to Split ˇ Tea, Coffee, or Glass of Wine
*2 children per Adult for discount. 10 years & under
940-727-1158
Call For Reservations:
940-894-2039 940-894-2122
HWY 59 ˇ 1 MILE SOUTH OF MONTAGUE
Prime Cut
Steak House
Reservations A Must!
There's Angus
Among Us
300 N. Mill St. ˇ Bowie, Texas ˇ 940.872.9653
Monday - Friday 6:00 am - 5:00 pm
Breakfast ˇ Yogurt ˇ Sandwiches ˇ Salads
BBQ SERVED
on Saturdays during Trade Days Weekend
11:00 am - 8:00 pm
THE DEN
Ingredients
6 cups self-rising fl our, sifted,
plus more if needed
1 1/2 teaspoons salt
3/4 cup lard, shortening or a
mix of butter and shortening
3 cups buttermilk
Melted butter, for brushing bis-
cuit tops
Directions
Special equipment: a pastry
cutter and small round cutter.
Preheat the oven to 475 degrees
F.
Sift the fl our and salt togeth-
er into a bowl Add the lard and
cut together with a pastry cut-
ter. Use a fork to stir in the but-
termilk gently. Gently knead
the dough a few times, adding
more fl our if you need to.
Roll out the dough and cut
out biscuits with a small round
cutter. Place on baking sheets
and bake for 10 minutes. Brush
with butter when you remove
them from the oven.
Quick & Easy Mini Biscuits
Ingredients
Salt and freshly ground black
pepper
1 pound pasta of your choice (I
prefer short ones like rigatoni,
penne, etc.)
1 tablespoon extra-virgin olive
oil
2 tablespoons butter
3 cloves garlic, minced
1/2 large onion, fi nely diced
One 16-ounce jar roasted red
peppers, drained and roughly
chopped
1 cup vegetable or chicken
broth
1/4 cup heavy cream
2 tablespoons fi nely minced
fresh parsley, plus more for
serving
Several leaves fresh basil,
chopped, plus more for serving
1/2 cup Parmesan shavings,
plus more for serving
Directions
Bring a large pot of salted
water to a boil. Cook the pasta
according to the package direc-
tions.
Meanwhile, add the oil and
butter to a large skillet over
medium-high heat and melt the
butter. Add the garlic and on-
ions and saute until starting to
soften, 2 to 3 minutes. Add the
chopped red peppers and cook
until hot, 2 to 3 minutes.
Carefully transfer the con-
tents of the skillet to a food
processor or blender. Put on the
lid and puree the pepper mix-
ture until totally blended (there
will still be some texture to the
peppers).
Pour the pepper puree back
into the skillet. Add the broth,
1/2 teaspoon salt and some
pepper, and stir until heated.
Splash in the cream and stir to
combine. Add the parsley and
basil and stir to combine. Taste
and adjust the seasoning if you
need to.
Drain the pasta and add it to
the skillet. Add the Parmesan,
and then stir it together to coat
the pasta.
Serve in bowls with extra
Parmesan and a sprinkling of
parsley and basil on top.
Easy Roasted Red Pepper Pasta
Ingredients
One 24-ounce jar good-quality
marinara sauce
1 tablespoon balsamic vinegar
1/2 cup panko breadcrumbs
1/2 cup grated Parmesan
1/4 cup fi nely chopped fresh
fl at-leaf parsley
Kosher salt and freshly ground
black pepper
2 large egg whites, lightly
beaten
1 1/2 pounds chicken tenders
12 ounces whole-wheat angel
hair pasta
1 tablespoon olive oil
1/2 cup shredded fresh moz-
zarella
Directions
Preheat the broiler to medi-
um. Bring a large pot of water
to a boil.
Combine the marinara sauce
and balsamic vinegar in a small
saucepan and bring to a boil
over high heat. Reduce the heat
and simmer for 5 minutes.
Meanwhile, in a shallow
dish, combine the breadcrumbs,
half the Parmesan, half the
parsley and some salt and pep-
per. Put the beaten egg whites
in a separate shallow dish. Coat
the chicken tenders in the egg
whites fi rst, then dredge in the
breadcrumb mixture.
Add the pasta to the boiling
water and cook according to
the package instructions.
Heat the oil in a large oven-
proof nonstick skillet over me-
dium-high heat. Add the chick-
en and cook, turning once, until
golden, about 3 minutes per
side. Pour the tomato sauce
over the chicken, scatter the
mozzarella and remaining
Parmesan evenly over top and
broil until the cheese is melted
and bubbly, about 2 minutes.
Drain the pasta. Serve with
the chicken and garnish with
the remaining parsley.
Lighter Chicken Parmesan
Ingredients
3 sticks (1 1/2 cups) butter
2 cups brown sugar
1 1/2 cups granulated sugar
2 teaspoons vanilla extract
4 whole eggs
4 heaping cups all-purpose
fl our
4 teaspoons baking soda
1 teaspoon salt
3 cups prepared granola
1 heaping cup quick oats
1 1/2 cups apricots
1 cup dried cherries
1 cup chopped pecans
1/2 cup golden raisins
Directions
Preheat the oven to 375 de-
grees F.
Cream the butter and sugars.
Add the vanilla and eggs. Next,
add the fl our, baking soda and
salt. Add in the granola and oat-
meal. Fold in the apricots, cher-
ries, pecans and raisins.
With a cookie scoop or two
spoons, drop onto cookie sheets
and bake for 12 to 14 minutes.
Cool on a rack. Eat, and feel
unguilty because there's no
chocolate in this cookie.
Everything Cookies
Ingredients
1 pound mini shells pasta
2 cups whole milk
1 tablespoon butter
2 cups grated Cheddar-Jack
8 ounces processed cheese,
such as Velveeta, diced
1 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon seasoned salt
Directions
Cook the pasta according to
the package directions.
Heat the milk and butter in
a large saucepan over medium
heat. Add the cheeses and stir
until melted. Stir in the pepper,
salt and seasoned salt. Drain the
pasta, and stir it into the cheese
sauce. Serve immediately.
Quick Shells & Cheese