Rapid City Journal from Rapid City, South Dakota • 16

Wednesday, November 22, 2000 Rapid City Journal Custard dishes can be Anniversaries counted on for variety 7T Art Myers, 40th RAPID CITY Don and Shirley Myers will celebrate their 40th wedding anniversary on Thursday, Nov. 23. They have two sons. Kevin Myers of Rapid City and Keith Myers of Hill City. Cards may be sent to 3514 Hall St.

Rapid City. SD 57702. fV4 3 i i 1 vf r. Douglas and Evelyn King King, 50th CUSTER Douglas and Evelyn King will celebrate their 50th wedding anniversary with an open house from 2 p.m. to 5 p.m.

Sunday, Nov. 26, at Custer Senior Center. Their children are Mara Lagrand. Durango, Peggy Klng-McCuliogh, Seattle and Kirk King, Boulder, Cards may be sent to P.O. Box 163, Prt'ngle, SD 57773.

They request no gifts. Bonnie and John Petersen Petersen, 50th STURGIS John and Bonnie Petersen will celebrate their 50th wedding anniversary with a reception hosted by their children from 2 p.m. to 4 p.m. Sunday, Nov. 26.

at First Presbyterian Church in Sturgis. Thev were married Nov. 26. 1950. at the Little White Church in Hill City.

Their children, are John Petersen, Sturgis, Bob Petersen, Anchorage, Alaska, Dick Petersen, Gillette, Jan Sidles. Sturgis, and David Petersen, Wasilla. Alaska. They request no gifts. Johnson, 60th FAITH Kenneth and Carol Johnson celebrated their 60th wedding anniversary Nov.

2 1 They were married in 1940 in Sturgis. Their children are Dennis Johnson, Arvada. Cheryl Schmidt. Rapid City, and Arlyce Krause and Dean Johnson, both of Faith. Cards may be sent to P.O.

Box 185, Faith. SD 57626. 1 i 1 1 v. 1 efrfygSMJk-n Valandra, 90th RAPID CITY Edna Valandra will celebrate her 90th birthday on Tuesday, Nov. 28.

She" was born Nov. 28. 1910. She has four children, 12 grandchildren and 2 great- grand Edna Valandra children. Cards may be sent to 1 10 Denver No.

109, Rapid City, SD 57701. Miller, 85th RAPID CITY Verna E. Miller will celebrate her 85th birthday on Sunday, Nov. 26. She was bom Nov.

26, 1915. Cards may be sent to 720 Hol-comb Rapid City, SD 57701. Journal policy on announcements Celebrating an anniversary (25th or longer) or birthday (75 or older)? Share your good news in the Journal at no cost. Announcements are published on Wednesday as space permits and must be received in writing by noon Friday. Include the name and daytime phone number of a person to contact if there are questions about your announcement.

No announcements will be taken by phone. Forms are available in the Journal's lobby. Send announcements to: AnniversaryBirthday, Rapid City Journal, P.O. Box 450, Rapid City, SD 57709. Good-quality color or black-and-white photos work best for newspaper reproduction.

Attach an appropriately sized, self-addressed, stamped envelope if you want your photo returned. Photos also may be claimed at the Journal's customer service counter after publication. Questions? Call 394-8410. Don and Snirley Myers rfhdays Jeitz, 80th HOT SPRINGS -Marie Jeltz will celebrate her 80th birthday with an open house hosted by her family from 2 p.m. to 4 p.m.

Sunday, Nov.26, at Evans Apartments. She Marie Jeitz was born Nov. 27, 1920. Her children are Norma Fleharty, Hot Springs. Marilyn Torres, Rapid City, Larry Jeltz, Hot Springs, and Don Jeitz.

Ohio. Cards may be sent to 545 N. River Box 139, Hot Springs, SD 57747. Young, 87th RAPID CITY Sylvia M. Young will celebrate her 87th birthday with an open house from 3 p.m.

to 6 p.m. Saturday, Nov. 25, hosted by Jeff and Annette Brant She was born Nov. 22, 1913. Her children are Marge Brant, Rapid City, JoAnn Pearson and Gloria Warren, Pine Ridge, Robert Fiedler, Mobridge, and Wllma Fielder, Rapid City.

Cards may be sent to 1721 Lodge Rapid City, SD 57702. RAPID CITY John Nedved will celebrate his 91st birthday Friday, Nov. 24. He was born Nov. 24, 1909.

He has one daughter. Mary Lee Nedved, Rapid City, and two stepsons, Robert Horning. Rapid City, Herb Homing, Washington, and one stepdaughter, Margaret Simon, Lake Havasu, and two granddaughters. Cards may be sent to 4430 Macks Drive, Rapid City, SD 57703. IMS wi 1 7 Sylvia Young By Tkwras falter vtA MicMaei Ruhlmaa i Special to the Los Angeles Times When we think of custards, the first things that come to mind are sweets creme brulee, creme caramel and other dessert puddings.

But push it in the opposttc direction with savory fla- and you've freed the custard for countless unusual and exciting preparations. Whether it's sweet or savory, a well-made custard is almost universally appealing because it combines two emotional responses that rarely come together in a single bite: childhood comfort and adult luxury. As children, some of our favorite things to eat were puddings. But a properly cooked custard is also voluptuous pure satin luxury. Combine these two components and the custard is far too valuable to be relegated to an end-of-the-meal sweet The custard's texture is the key to its greatness, and perfect texture results from perfect cooking technique.

The most common mistake people make in baking a custard is not putting enough water in the hot-water bath. The water should come up to the level of the custard inside the cups. You must protect your custard from the heat Other points of Importance are these: Always work with hot liquids don't flavor the liquid then let it cool before you add the eggs and cook it The liquid should go into the own already hot Bring the water for the water bath to a light simmer on top of the stove before adding it to the baking dish. If cooking custards in a metal pan, cover the bottom of the pan with a layer of newspaper to ensure an even temperature on the bottom; if using glass, this should not be necessary. Cover it all with professional-quality plastic wrap or foil.

The cooking time will depend largely on the size of the custard, but begin checking at a half-hour and check back regularly. When the center of the custard is just set, it will jiggle a little when shaken. That's when you can remove it from the own. It can be chilled if it will be served cold. Custards are almost infinitely flexible, once youYe mastered the basic recipe.

A custard infused with tarragon might be paired with diced orange (orange and anise being a traditional pairing) for a bright opening course. Flavored with truffle oil (and bits of chopped truffle if you wish), a custard becomes a striking garnish for any number of soups from pea to potato. As winter approaches and we begin to eat heartier fare, custards are especially satisfying. You might think, then, to flavor the custard with bone marrow and serve it as a garnish for a grilled filet mignon. You can take the custard even further i hanging part of the milk and cream with a flavorful broth or egetable juice.

The custard is about more than just technique. It represents a way of thinking about food. View the custard recipe as a ratio of ingredients, and the results are limited only by your imagination. Custard Master Recipe Active Work Time: 15 minutes: Total Preparation Time: 50 minutes This recipe can be varied by different flavorings. 6 tablespoons milk 6 tablespoons whipping cream 1 4 cup flavoring Salt White pepper Heat milk and cream in saucepan over medium-low heat.

Just when it boils, remove from heat. Turn on blender to lowest speed and add milk-cream mixture, then flavoring. With blender running, add egg. When thoroughly blended, season with salt and white pepper to taste and strain through fine-mesh strainer into pitcher or glass measuring cup. Set aside for several minutes, (hen skim foam that rises to top.

Pour into 4 (2 -ounce) custard cups. If foam or bubbles remain on lop, skim them off. Place custards in large pan or glass baking dish (if using a metal pan, cover bottom with newspaper). Pour boiling water into pan so that it rises just above the level of the custards in the dishes. Cover dish with plastic wrap and bake at 250 degrees about 30 minutes.

Check custards by removing plastic and jiggling. When just set meaning custard will jiggle but is no longer pourable remove from oven. Refrigerate if serving cold. Set aside until ready to serve if serving warm. Flavorings Shallot Costard Use about 14 cup cooked, minced vegetable for every 34 cup liquid.

In this case, gently caramelize 1 12 cup shallots in dry nonstick pan. Add to hot milk along with egg. puree and strain before baking. Serve this with more caramelized shallots as a canape course or as a garnish for onion soup. Extra-Virgin Olive Oil Costard Add 2 tablespoons very good quality extra-virgin olive ell to liquid along with egg, puree and strain before baking.

Serve with Nicoise olive tapenade. Tirragon Custard For herb-infused custards, use 14 cup soft herb leaves (herbs with soft stems such as tarragon or chives) or 2 tablespoons hard herb leaves (herbs with hard stems such as rosemary or thyme). Heat herbs with milk-cream mixture, then remove from heat and steep 15 minutes before proceeding. Add egg, puree and strain before baking. Serve with diced orange sections (remove sectional membranes) tossed with a little minced shallot Bone Marrow Custard Remove 14 cup bone marrow pieces from beef marrow bones.

(Ask your butcher to cut bones in half lengthwise so marrow can easily be removed.) Soak in water 24 hours to draw out blood, changing water once or twice. Cut marrow into 1-inch pieces and poach in chicken stock until translucent 2 to 3 minutes. Marrow tends to dissolve in broth, so it's better to leave pieces larger. Drain stock, add marrow and eggs to heated liquid, puree and strain before baking. Lowell and Jan Burrus Burrus, 35th RAPID CITY -Lowell "Buzz" and Jan Burrus celebrated their 35th wedding anniversary on Nov.

15. They were married Nov. 15. 1965. in Pueblo, Colo.

They have one daughter, Tracy Gonzalez, and her husband, Manuel, of Rapid City, and three grandchildren. Cards may be sent to 8300 Laveeda Drive, Rapid City, SD 57702. Robert and Sharon Dominicak Dominicak, 40th RAPID CITY Robert and Sharon Dominicak will celebrate their 40th wedding an-niversay on Sunday. Nov. 26.

The couple was married Nov. 26, 1960. In Mitchell. Their children are Brad and Pam Dominicak, Maple Grow, and Curt Dominicak, Denver. They have two grandchildren.

Cards may be sent to Robert and Sharon Dominicak. 1000 Penny Lane, Rapid City, SD 57702. Bemice and Charles Capp BELLE FOURCHE -Charles and Bernice Capp will celebrate their 60th wedding anniversary with an open house hosted by their children at 1 1:30 a.m. Sunday, Dec. 3, at St James Lutheran Church, 1100 Stanley Belle Fourche.

They were married Dec. 2, 1940, in Faith. Their children are Chuck Capp Belle Fourche, and Virginia Lensegrav, Meadow. Cards may be sent to 1 104 W. Jackson Spearfish, SD 57783.

Roe, 40th RAPID CITY -Edsell and Carol Roe celebrated their 40th wedding anniversary Nov. 18 with an open house. They were married Nov. 19, 1960, in Sturgis. Their children are Sharie and Brad Nilson.

Grafton, N.D., Jim Roe, Yankton, and Hazel and Duane Whitehead. Rapid City. Cards may be sent to 1239 Hillside, Rapid City, SD 57703. a. I ,1,,, RINlfVMMIII I llljl TTTny with the RAPED CITY JOURNAL Tips offered for keeping Thanksgiving dinner safer 2000, The Baltimore Sun Food safety tips: Keep hot food hot (140 degrees or more) and cold food cold (less than 40 degrees).

Keep all work surfaces clean (use antibacterial soap or spray). Wash your hands assiduously. Avoid cross-contamina-ticn. Scrub culling boards after each use; keep sink clean; immediately wash off utensils. When you're loading the dishwasher, put in the cutting boards.

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