Coats for Kids Fundraiser and a Menu for the Super Bowl •

Barbie Butz is a freelance columnist for The and Paso Robles Press; you can email her at [email protected]

I am pleased to announce that a group of people here in North County, led by Eric Gorham, have organized a collection of warm coats, jackets, sweaters and sweatshirts for children and adults. The campaign started on January 25 and runs through January 31.

Eric knew that we needed to change our collection and distribution style in December because of COVID-19. With the cold days ahead, he offered to help collect more items so we can continue to distribute warm coats to those in need.

These are the drop-off points in North County: Madrone Landscapes at 8045 Morro Road in Atascadero, Atascadero Jewelry and Loan at 5550 El Camino Real in Atascadero, Touch Nursery Nature Center, Harvest at 225 Main Street in Templeton, Paso Market Walk at 1803 Spring Street in Paso Robles, New Day Church at 1228 11th Street, Suites 101 and 102 in Paso Robles. Drop boxes will be made available to businesses.

Items must be new or slightly used and clean. If they need to be freshened up, they will be cleaned free of charge by our North County cleaners. Just mention that they are for Coats for Kids. A member of the CFC committee will pick up the items when they are ready.

The participating dry cleaners are Plaza Cleaners in Atascadero and Paso Robles, Fashion Dry Cleaners and Laundry in Atascadero, and Paso Robles Cleaners and Laundry in Paso Robles.

Visit our website at coatsforkidsslocounty.org to make a tax-deductible monetary donation. Funds will be used to purchase new child-friendly items and to cover storage costs.

Coats for Kids is an annual event that has been going on for 33 wonderful years. Each year volunteers collect, sort and distribute new and used warm clothing to help families in need. The project serves approximately 800 families here in North County.

Thank you to the District’s Board of Directors, local businesses and generous supporters who donate to CFK.

Each year. The CFC Committee members appreciate your help in keeping our families warm!

We finally know who will be at the Super Bowl on February 7. You now have plenty of time to prepare your soccer dinner menu. Here are a few ideas to get you started with your menu. My husband always says, “Don’t forget the onion dip!”

Creamy spread with feta and sun-dried tomatoes

Ingredients:

  • 1 package (8 ounces) cream cheese, softened
  • 1 packet of crumbled feta
  • 2 tablespoons fresh basil, finely chopped
  • 2 tablespoons chopped sun-dried tomatoes

Itinerary :

Mix all ingredients together. Cooling. Serve with crackers or fresh vegetables.

Roasted Red Bell bell pepper Sauce

Ingredients:

  • 1 pot fresh cream
  • 1 can of roasted red peppers, drained
  • 4 ounces cream cheese
  • ½ teaspoon chopped fresh or frozen chives

Itinerary :

Mix the sour cream, pepper, cream cheese and chopped onion with an electric mixer until well blended. Scoop into a bowl; refrigerate for at least 1 hour. Garnish with additional chopped chives, if desired. Serve as a dip with cookies.

Broccoli and nuts factory

Ingredients:

  • 1 can (10 oz.) frozen chopped broccoli
  • 4 ounces cream cheese
  • ¼ cup grated parmesan cheese
  • 1 teaspoon dried basil
  • Nuts in a jar
  • 1 frozen garlic bread

Itinerary :

Cook the broccoli according to package directions; drain well. Preheat oven to 400 degrees F. Place broccoli, cream cheese, Parmesan cheese and basil in a food processor or blender; process until smooth. (Do not blend.) Add nuts; process 3 to 5 seconds. Cut garlic bread lengthwise. Spread broccoli over bread. Bake 10 to 15 minutes or until toasted and thoroughly warm. Slice bread; serve warm.

Spicy marinated shrimp

Ingredients:

  • 1 green onion, finely chopped
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons cooked horseradish
  • 2 tablespoons ketchup
  • 1 tablespoon finely chopped onion
  • 1 teaspoon Tabasco pepper sauce
  • 1 clove of garlic, finely chopped
  • 1 teaspoon Dijon mustard
  • salt to taste
  • 2 pounds medium shrimp, boiled, peeled and fried.

Itinerary :

Combine all ingredients except shrimp in a large bowl. Add the shrimp and stir to combine.

Cover and refrigerate for 4 to 6 hours or put the crab mixture in a serving bowl overnight and serve with toothpicks.

Enjoy the weekend. Enjoy the weather – hot, cold or somewhere in between.

Cheers!

Here’s how:

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