alt dining guide summer edition

ResourceGuide Summer 2011

Delightful summer dishes for you and your family!

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S U M M E R 2 0 11 / c o n t e n t s

F E AT U R E

3 8 A 2 1 s t C e n t u r y M y s t e r y

F O O D F E AT U R E S

5 1 F r o m O u r Ta b l e - C o o k i n g W i t h J a c q u e A n g e l

5 5 C e l e b r a t e w i t h S t y l e

Publisher and Editor / Debbie Brower

Associate Editors / Jaclyn Gooding, Miranda Johnson

Photography / Image Forward Photography, Debbie Brower, Jaclyn Gooding, Miranda Johnson, Rozana Page

Sales & Marketing Manager / Charlie McMurphy

Contributing Writer / Arwen McDaniel

www.alt [email protected] Heather Dr., Texarkana, TX 75501(903) 334-9605

©2011 ALT Magazine

B U S I N E S S E S

4 4 D a i r y Q u e e n

4 6 W e n d y ’ s

H E L P F U L I N F O

6 0 R e s o u r c e G u i d e

k / SUMMER PARTIES

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ALT’s Family chef, Jacque Gooding, teaches us how to make a delightful meal for hot summer days! Yummy!

Right: Get ready for the best 4th of July Party ever! The party girls at ALT show you how to do it right!

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Sociologists have long known the truth of this fact. Another group--doctors, although less verbal but also aware, understand the accuracy of the statement. Whether the changes are caused by age or accident, the human body is constantly revising itself—inside and out. Allergy sufferers of all shapes, sizes, and ages are perhaps more aware than the general population of these physical changes, as they endure their bodies’ daily responses to their environments. The changes are constant. Some victims may experience years of misery because their allergies go undetected or “kick in” at any point along life’s chronological time line. Allergies are subtle, oftentimes hiding behind the masks of other medical problems and appearing unpredictably. Allergies have taught doctors to use not only conventional methods but also explore genetic maps, diets and blood tests in order to identify them—a life changing discovery. One culprit which lives up to all these characteristics is Gluten. “Gluten (from Latin Gluten “glue”) is a protein composite that appears in foods processed from wheat and related species, including barley and rye. It gives elasticity to dough, helping it to rise and to keep its shape, and often giving the final product a chewy texture.” Because of its versatility, Gluten is used in many products, including most processed foods, whether liquids, solids, flakes or creams. Medical problems which may be Gluten-related cover a broad spectrum and may affect both adults and children. Literally, they can occur in any part of the body—from the head’s crown to the foot’s sole. Just a smattering of Gluten’s effects includes:

head or earaches; eye discomfort and redness, nasal congestion; chest or abdominal pain; heart palpitations; skin rashes; constipation, diarrhea and urinary problems; foot and leg swelling. No area of the body can escape the possibility of pain— neck or shoulders, joints, muscles, hips, knees, low back-- even persistent fevers, nausea and vomiting can occur. If Gluten intolerances go undiagnosed, thus untreated, they may develop into celiac disease, which can be life threatening. Mayo Clinic Researchers have identified celiac disease as an immune system response to Gluten. “The immune system attacks the villi, hairlike

projections that line the small intestine. Because villi increase the intestine’s surface area, they help the body absorb nutrients.” Imagine the healthy intestine with a surface like a “deep-pile carpet.” The surface of an untreated intestine looks “like a tile floor.”

Although the exact cause of celiac disease is unknown, the disease is four times more common now than 60 years ago and affects about one in every 100 people. Mayo clinic’s researchers suggest that “something has happened in a pervasive fashion from the environmental perspective.” The increase in celiac disease may well become a major public health issue in the 21st century, as undiagnosed celiac disease can quadruple the risk of death….”

Because of its pervasiveness in today’s world, an awareness of Gluten—its presence and power—changes lives and may prove to be a lifesaver. Just ask Hooks, TX, residents Amanda and Brad Moore. When their 10 year old son, Phillip, was forced to miss between 15-17 school days because of fever, vomiting and severe stomach cramps, they decided his problem was more than the stomach virus they had been treating. Phillip’s doctor made him an appointment with a pediatric

gastroenterologist at Arkansas Children’s Hospital in Little Rock.

The search for answers began first with tests for food allergies to wheat. When the results came back, he tested positive for allergies to wheat, milk, corn and soy. His sensitivity to wheat was especially high. Phillip was then put on a food elimination diet to determine which of the food groups was contributing the most to his ilnesses.

In three week increments, various foods were returned to his diet and his reactions carefully observed: the additions began with corn then soy, next, milk and finally, wheat products. With the addition of

Phillip Moore, left, was diagnosed with gluten allergies a long history of illness.

A 21ST CENTURY MYSTERY“The most constant thing in the world is…change.”

by Jane Bouterse

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wheat products, Phillip’s problems began in earnest; the culprit was identified.

The family then kept the appointment in December 2009 for procedural tests. Phillip’s examination was thorough and included an upper and lower GI along with biopsies of his colon and large and small intestines. The test results shared with the family one month later identified Inflammatory Bowel Disease. Phillip was also much heavier than many of his contemporaries, since at age10 he had only added weight to his baby fat. Phillip has also been on allergy and asthma medications for his entire life. He began taking allergy shots at the age of 4 to help control his environmental allergies and allergy induced asthma. Thus, doctors compiled their information: asthma and food allergies; overweight for his age and unable to lose the weight and now a medical problem frequently associated with food products—most notably Gluten.

Doctors responded quickly by prescribing a wheat free/Gluten free diet for Phillip. For starters that meant no cookies, cakes, breads, fried foods with batter, pizza or pasta. Any meat he consumed had to be prepared with dry seasoning, and the only vegetables he was allowed for a while were green beans. “When I was told what Phillip had to do, I cried,” Amanda admits. “I just thought ‘How am I going to make life normal for him?” In the beginning stores like

Whole Foods in Little Rock and The Granary in Texarkana rescued Amanda. Both were sources of Gluten-free food. Leslie Sorensen, Manager of The Granary, indicated that Gluten-free products have been a part of their inventory ever since their December 2003 opening in Texarkana. Over the years, however, demand for Gluten-free products has increased and their selections have expanded to include baking mixes from kinnikinnick and others for cookies, cakes, pancakes, and biscuits. The store’s inventory now includes a freezer stocked only with Gluten-free breads and shelves of cookies, Tinkyáda pastas, soups, egg replacers, nutrition bars, even pizza crust mix.

Leslie noted many of The Granary’s customers now know they are Gluten intolerant, while some are hoping the Gluten-free food will help their autistic children. She stresses the importance of learning to read the label’s fine print, “Just because the label says ‘wheat free’ that doesn’t mean it’s ‘Gluten-free.’” Gluten can also appear in such unexpected places, “like potato chips. Wheat flour may have been used in the processing plants and filtered into the chips. Read the labels carefully.”

“Even if you don’t need to do Gluten-free,” Leslie adds, “the food is so good, you may choose it anyway.” With help like that available, Amanda’s tears quickly disappeared. In fact, she laughs now as she remembers her first trip to the grocery store after Phillip’s

diagnosis. “It took me three hours because I read every label. My guideline is: If Phillip can’t eat it. I don’t buy it. Basically we eat the same things we used to eat. I just fix the food differently.” Occasionally, Brad pleads, “If you’ll buy me some chocolate chip cookies, I’ll hide ‘em.” After going on the Gluten-free diet, Phillip lost 21 pounds in three months. His clothing size changed; he was wearing smaller clothing in the fifth grade than he wore in the third; he only missed a half day of school and had energy to spare. Today, Phillip plays first and third bases and pitches for the Bowie County Bulldogs. “He’s even earned his first true stolen base,” his proud mom volunteers. Phillip observes, “The diet was hard at first, but it pays off at the end. My stomach doesn’t hurt, and I have more energy. It helped my baseball. I can go longer without losing my breath. I feel better, and… I look better, too.

“Sometimes it’s hard to stay on the diet—real hard. Kids eat stuff, and I can’t. I used to stand in the lunch line, now I bring my lunch. The bread is different-- kinda’ weird. Other kids mostly just help. When I go to play at their houses, they are always asking their mom and dad to be sure I’m eating okay.”

Amanda admits that the “stressing out” she experienced at first is totally unnecessary today. She has learned to cook for Phillip and prepares Gluten-free foods-- spaghetti, cookies or goodies--for his school functions and special occasions. “When we went to a Super Bowl party this year, we had a whole table with just Gluten-free foods,” she notes. Eating out, especially fast food provides the real challenge, but that has even been mastered by careful choices—McDonald’s grilled chicken patty minus the batter and French fries, for example—and personal requests.

“There are products out there, more now than ever,” Amanda acknowledges. “I can see the difference in Phillip since his diagnosis. Seeing him, I know Brad and I really don’t have to have Oreos at 10 o’clock every night. Phillip’s diet has probably made us more healthy, too.”

Amanda Moore has moved from fearful learner to knowledgeable advocate. She has learned to read and interpret food labels. Her culinary discoveries have been fun, and her enthusiasm for teaching Phillip how to manage his diet (this will be his lifestyle) has contributed to his informed decision making and determination. In addition, she is able to provide assistance to friends in need of her lessons learned and confident support.

Gluten is a powerful protein and can necessitate changes in lifestyles for all ages and genders.

The changes for Janice Marie Aycock came in her fifties. Jan is an intelligent and hard working Medical Technologist whose job requires her to be on her feet almost all of her long days in the lab. As a result, her osteoarthritis had become much worse since 2009. She

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experienced pain in her left hip all the time—sometimes worse than others. To avoid the powerful pills prescribed by the rheumatologist, she developed her daily, day-long regime of 10-12 Ibuprofen tablets. With her medical knowledge, she knew she could only maintain those doses for a limited time before her increased BUN (Blood, Urea, Nitrogen) Test would be well outside the reference range. The BUN Test reveals important information about how well kidneys are functioning. High numbers outside the reference range signal trouble, so she became concerned about kidney damage.

Jan’s younger daughter, Melissa, is a well-informed personal trainer who is very aware of taking care of her clients’ bodies as well as her own. Much earlier, she had urged her mom to give up Gluten and sugar, but Jan had just not committed to it. Then a friend assured Jan that both Gluten and sugar belonged to the category of inflammatories and could well be contributing to her worsening condition. Meantime, Jan endured two painful falls: one at Disneyworld, the other in front of the Oaklawn Post Office. Now she was enduring not only pain but also anxiety. Something had to change.

She made the leap and began to alter her intake of Gluten and sugar. White bread had to go, and artificial sweeteners and honey replaced the tasty white granules in her cooking as well as coffee and tea. “I have learned when I have a craving for something, I satisfy that craving or it just gets worse,” Jan admits. With all of the sugar and Gluten-free choices available, however, satisfaction no longer presents a problem.

The alterations in her diet seemed minor, but have proved surprisingly effective. Her dietary changes have made changes in her body over the past few months so that the pain in her hip is virtually gone. Lots of the time she is pain free all over. Her Ibuprofen regime has changed to only two pills a day. “I could probably do without those,” Jan observes, “but I’m just a little hesitant. When it gets warmer, I’m going to try getting rid of the two. I’m still surprised.” More good news is that her BUN has returned to the reference value. With the addition of Yoga exercises to her daily routine, she is feeling like a new person, in spite of her years.

Mary Ann Resecker, Financial Secretary at Hardy Memorial Methodist Church, is a cheerleader for Gluten-free. During her childhood, she experienced severe food sensivities and suffered repeatedly from infections. “My mother didn’t know anything about allergies,” she confesses. “I was just her sick child.”

Finally, Mary Ann embarked on her own journey. She became convinced of the necessity to travel her road of self discovery when her sister asked, “What did you eat?” Why was the food she consumed so important? Mary Ann knew she had to find the answers. Although over the years she

has experienced multiple health problems, she has found that Gluten and sugar have played important roles in much of her pain and repeated infections.

Today, she carefully considers every bite of food she consumes and its consequences. Her lifestyle choices—without Gluten and sugar-- provide her the life she enjoys living.

Although years and genders separate Phillip, Jan and Mary Ann, they have some commonalities. First, they all suffered severe allergies in childhood, especially asthma and/or food. Second, all have responded favorably to changing their diets-- especially the elimination of Gluten

and sugar.Managing Gluten intolerance is also

important because it has the same gene as diabetes. Researchers are unsure of the relationship but well aware of this shared genetic structure. Some studies have also connected autisim (on the increase, too) with Gluten intolerance.

The mystery of Gluten intolerance and celiac disease remains. Dr. Joseph Murray, Jr., a gastroenterologist at Mayo Clinic has listed several environmental possibilities. “The ‘hygiene hypothesis’ suggests the modern environment is so clean that the immune system has little to attack and turns on itself. Another potential culprit is the 21st century diet. Although overall wheat consumption hasn’t increased, the ways wheat is processed and eaten have changed dramatically.” Many of the foods consumed today did not exist 50 years ago; hybridization has also changed the wheat itself.

Until the mystery is solved, individuals must assume some responsibility for gathering information, knowing their bodies and making healthy choices. Careful selection and vigilance

are the keys to a healthy Lifestyle—free of Gluten.

The websites of Mayo Clinic contributed to this article. Check the multiple websites about Gluten for additional information.

Oak Creek Furniture, located on Highway 67, offers a wide variety of gluten free foods.

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Gluten Diet Details – A Sampling(Complete lists available at MayoClinic.com)

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Do you remember going to Dairy Queen (DQ) after a great afternoon of swimming and getting your favorite cone, sundae or malt? The joy of the first lick of your chocolate dipped cone of the summer was wonderful and yummy. Today Teresa and Mark Liepman carry on the tradition of supplying these yummy items to our four states area. Serving 3 million customers per year their favorite treats, the Liepmans own 21 DQ’s in Arkansas, Texas, Louisiana and Oklahoma.

The number one selling dessert is the Oreo blizzard and the M&M blizzard is a close second. Among the main entrees, the Hungerbuster burger is number one and the chicken basket is a close second.

The 350 plus staff of the DQ’s serve a health conscious menu as well. Their grilled chicken sandwich is 300 calories. They also serve a taco salad that is delicious and can help anyone watch their waste line. The fudge bars make the health conscious list as well. In fact, all of their soft service ice cream is only 5% butterfat; the ice cream is 95% fat free. They also provide sugar free items. The newest addition to their healthy menu is smoothies.

Though the menu has changed throughout the years, the Liepman’s have always enjoyed their experience. Mark stated, “It’s hard to be unhappy when eating ice cream.” He enjoys seeing the children enjoy their ice cream or dinner. He stated that DQ is very different from typical fast food restaurants. Fast food restaurants serve 70% of their customers through the drive through window. DQ serves 50% at the drive through window and 50% in their dining room. DQ provides an atmosphere to bring families together.

Another aspect of the Liepman’s franchise is that their staff “is like family.” The Richmond Road manager is Delores Forte. She has known the Liepman’s since 1980 when they purchased this

specific DQ. She has been an employee of DQ for 32 years. The children of Forte and the Liepman family grew up together and survived the teenage years at the same time, according to Teresa.

The Liepman’s are looking forward to bringing in their son, Brad Trickey, to manage the family business. He is currently in Houston working for Crew Staffing and manages the food and beverage department at the Museum of Fine Arts. Their son Jonathan Trickey is a law student who is in Washington D.C. preparing to take the bar. Daughter Wendy Miller and grandson Cory reside in Northern Arkansas. Teresa and Mark have been married for 23 years and are thrilled they are “different” from each other and thrive on each other’s happiness. Anyone who is around them can tell they are the self-described “good team”

This good team met when Teresa was selling Nestle chocolates to the hotel chain that Mark worked for in Huntsville, Texas. He told his staff to always let “the chocolate lady” back to see him. Mark has worked in the DQ franchises since 1976, and owned it since 1996 when he and Teresa purchased their first DQ in Hooks, Texas.

Within the next year the Liepman’s will open the DQ Grill and Chill in New Boston TX on I-30. They are looking forward to this new design of DQ. A visit to www.dairyqueen.com will show you a description of the Grill and Chill as a “flagship concept, offering a total program that includes the full line of our famous DQ treats and a fresh food menu designed to excite and satisfy guests. These restaurants strike the perfect balance between yesterday and today, featuring on-trend food favorites while preserving our legendary DQ treat heritage. The interior décor is warm, welcoming and stylish – easily differentiating your establishment from the typical quick-service restaurant.”

Nationally, the DQ restaurant was created by Sherb Noble in 1942 and opened in Kankakee, IL. Noble was the creator of the soft serve ice cream machine. The artwork in the Liepman’s DQ franchises are of the history of DQ throughout the country and show Noble’s DQ, as well as the first DQ in Hot Springs.

The Liepman’s believe in donating to our local community. They donate to Watersprings Ranch and the Children’s Miracle Network (CMN). Teresa is also a real estate agent for Remax, and she donates to the CMN on behalf of each family who purchases a home through Remax. Though they donate to these two organizations, they have another cause that is near and dear to their hearts. “Why bypass the ones right in front of you,” states Mark; meaning that they re-invest in their employees. If an employee is in crisis and needs help with vehicle repairs, making ends meet and providing for their families, the Leipman’s are there to help.

For your next hand dipped ice cream cone, fudge bar or malt, go visit the Liepmans at one of their fantastic locations. For a location near you, visit www.diaryqueen.com -- and enjoy a wonderful meal.

by Arwen McDaniel

Mark and Teresa with their newest addition, Henri

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When you walk into the Wendy’s on New Boston Road, you immediately notice the busy and happy staff, the open floor plan and the smell of wonderful burgers and fries. Phyllis and Roy Alsup, owners of the Wendy’s franchise in Texarkana, wish for every guest to enjoy their Wendy’s experience.

Through their six stores, the Alsup’s serve 820,800 customers a year! These loyal customers make the number one seller at Wendy’s the square hamburger. Roy states that Dave Thomas created the square hamburger because “he didn’t want to be known for cutting corners.” Thomas’s philosophy of quality, conveyed by this message, is shared by the Alsups’s and is the reason they chose the Wendy’s brand.

This dedication to quality is given to every item; all produce, meat, and desserts are made fresh daily. In fact, produce is prepared twice daily to ensure that the customer is receiving the best product. A new product created from fresh produce items is the new Berry Almond Chicken Salad. This item was released on May 9, 2011 along with Wild Berry Tea. These new spring delicacies precede the early summer release of a Frosty parfait.

Another new venture at Wendy’s is the breakfast menu. The Alsup’s have four stores that are part of the nationwide test market. Roy states, “By first or second quarter of next year, I believe we will see this program nationwide.” The breakfast menu consists of an Artisan muffin egg sandwich and a Panini toaster sandwich. Both of these items have a choice of bacon or sausage. Roy’s favorite: the biscuits and gravy and, he states, “I have it almost every day!”

For the health conscious, the breakfast menu offers a warmed Good-To-Go Oatmeal Bar that is receiving raves from customers.

When asked what they like best about their jobs, Phyllis states, “The best part [of Wendy’s] is

meeting so many great people, both customers and staff alike. It is rewarding to make customers happy and to meet their needs.” The staff is wonderful and some have worked for the Alsup’s for 18 years. “It is rewarding,” Roy states, “when a previous staff member walks into the store and is now a doctor, a nurse, a probation officer and thanks you for giving them the foundation for their career. It gets to me,” he states.

Through their own career, Phyllis and Roy have been blessed and are able to give back to their community in ways other than career building. They are active in local youth sports associated with schools and leagues. They also are involved in the Special Olympics. Annually, Phyllis ensures that the Junior League of Texarkana receives a donation of baked potatoes for the Mistletoe Fair. The Alsup’s truly believe that giving to their customers, staff, and community projects has helped make them successful.

Giving back to the community comes from the top. Wendy’s Wonderful Kids is making a difference for thousands of children—one child at a time. The Dave Thomas Foundation for Adoption awards grants to public and private adoption agencies to hire adoption professionals who implement proactive, child-focused recruitment programs targeted exclusively on moving America’s longest-waiting children from foster care into adoptive families. Wendy’s Wonderful Kids has 122 recruiters working for children throughout the U.S. and Canada. The program has helped more than 2,000 children get adopted by their forever families. If you would like to help, spend Father’s Day with dad at Wendy’s and help raise money for this great cause. For the past three years, Wendy’s has made it Father’s Day Frosty Weekend tradition to donate 50 cents from each Frosty sale to the Dave Thomas Foundation for Adoption. While at Wendy’s, you can also buy a Frosty Pinup for $1 to be hung on the wall – 100% of the proceeds will benefit the

Dave Thomas Foundation. Involve your child in this noble cause by creating a fun and FREE Father’s Day eCard on FrostyCard.com. Wendy’s will donate 25 cents to the Dave Thomas Foundation for every card sent. You can add fun backgrounds like a golf course or fishing pond while attaching coupons for “taking out the trash” or “clean my room.” You have the choice of emailing or printing out the card. Take your dad out for a frosty on Father’s Day and help another child find a family of their own! Plus, you will get a cool, refreshing, and affordable treat!

The Alsup’s believe that their success includes all the wonderful family members, friends and partners that they have worked with throughout the years. Their family members have flipped burgers, moved chairs, and power washed beside the Alsup’s. Their friends, Donna and Chalres Watson, gave them the opportunity to purchase the franchise that the Alsup’s currently own in 1993 and have been supporters since. Their business partners Daphne and Mike Cox, Mark Townsend, Evelyn Anders, Susan and Ken Cox have been instrumental in the success of the Texarkana Wendy’s franchise.

The Alsup’s have two sons; Aaron Alsup, 20, and Alex Alsup, 15, both of Texarkana. Aaron attends Texarkana College and works as a day care instructor at Minton’s Sportsplex. Alex is a sophomore at Pleasant Grove high school and enjoys basketball and baseball. Both boys help at Wendy’s when they can. Aaron has helped with the maintenance many times and at the ripe old age of eight Alex worked the drive thru window on ‘take your child to work day’. Oma Heflin, Phyllis’s mom, has also been a huge support, along with Wanda Heflin who is a very special friend to the family.

For a wonderful dining experience with the Alsup’s please visit Wendy’s on State Line, New Boston Rd., or Richmond Rd. in Texarkana or Mena, AR, Atlanta, TX, Hope, AR.

by Arwen McDaniel

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Why is Oak Creek Furniture Different? We have chosen Amish furniture craftsmen who are recognized leaders in the solid wood furniture industry. Amish furniture is made by hand in small Amish wood shops so every piece of furniture receives the same attention to detail. Our Amish handcrafted furniture is built to last.

Great gifts for

Father’sDay!

Why all the fuss about details?

Because the Amish craftsmen build furniture that your children and grandchildren will be proud to inherit. Come see our Amish-built bedroom furniture and oak dining room furniture. The selection of the boards and the grade of the hard wood, along with dovetailed drawers, mortise-and-tenon construction and the multi-step finish are all just small parts of the build process that add up to an heirloom quality piece of oak or cherry furniture.

Did you know...That most of the furniture made today uses substitute materials such as particleboard. Because particleboard is made from wood fragments bonded with resin, it is considered an all wood product BUT IT IS NOT solid wood.

Our Amish furniture is made of SOLID Oak, Cherry, Maple, Hickory or Quartersawn Oak.

At Oak Creek Furniture, you will find many different styles of polywood furniture. The material used is water and weather resistant, and most importantly, created from recycled polyethylene. For this reason, our polywood lawn furniture is considered a green product.

There is no maintenance required, no cracking or splinting, and the polywood material does not promote bacterial growth or mildew. Choose from seven different colors and products such as swings, gliders, benches, deck chairs, table & chair sets, bridges and footrests.

Come see our newE X PA N D E D S H O W R O O M !

Great selection to choose from!

Why all the fuss about details?

Lasting elegance...There is no better place to sit for a meal than around Amish dining room furniture. Amish dining room furniture is made for a family to sit around and enjoy not just the meal, but each other’s company, as well. All of our dining room furniture is sturdy and durable - your family and future generations of your family will be able to sit at and around our dining room furniture for years to come.

Polywood Outdoor Furniture...

Huge Selection of Gluten Free Foods! Check it out today!

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Mango Mojito3 to 4 mangos2 cups sugar2 cups water2 sprigs fresh mint (4 to 5 leaves per sprig)1 cup rum

1. Heat water, sugar and one sprig mint in sauce pan over low heat. Warm just until sugar melts. Do not boil!

2. Peal and seed mangos and place fruit in blender. Pour sugar water and rum into blender. Blend until mixture is smooth.

3. Serve over ice in chilled glass. Garnish with leaf from second sprig of mint. Enjoy!

Summer is the perfect time to have people over and show offyour grilling skills! Dont be afraid to put

raw vegetables, shrimp, or tortillas on the grill! - Jacque

Sour Cream Guacomole4 small or 3 large avocados¾ cup sour cream1 lemon (for juice)¼ cup diced onion¼ cup picante saucesalt & pepper to taste

1. Peel and seed avocados and put them in a medium size mixing bowl. Squeeze juice of one lemon over the avocados. Add sour cream, diced onion, picante sauce and salt and pepper to taste. Cover with plastic wrap, laying plastic wrap in bowl on mixture. Refrigerate for at least one hour before serving.

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Pineapple Mango Salsa2 Tomatoes1 Pineapple3 Tbsp cilantro, chopped2 Mango2 Tbsp lime juice1 Red onion2 Tbsp minced garlic

1. Chop tomatoes, pineapple, and onion to a small chop.

2. Add cilantro, lime juice and garlic and mix until well combined and refrigerate for a few hours.

Grilled Corn &Black Bean Salad4 Corn ears4 Tbsp canola oilSalt and pepper2 cans black beans, drained1 Red onion, chopped½ cup queso fresco, crumbled 2 Tbsp Cilantro, chopped

1. Put the corn in a bowl and add the oil, salt and pepper and use your hands to turn over and coat evenly.

2. Grill corn until bright yellow and cook until done, be careful not to burn the corn.

3. Cut the corn off the cob and add the drained black beans, chopped onion and queso fresco and cilantro. Mix well and serve.

Cod Tacos with Sweet ColeslawYields 6 tacos

Tacos6 Fresh Cod filletsSalt & PepperTortillas

1. Salt and pepper both sides of the cod and place on the hottest part of the grill, Let cook for 3 minutes on each side. Have a fork handy, when the middle of the fish flakes apart with a fork its done. Serve with a warm tortilla and top with coleslaw.

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Keep the grill shut when you are not putting food on, taking food off, or checking your food. That

will keep the heat at a steady rise.

Make sure to use a thermometer when checking the doneness

of your food.

Coleslaw½ Head Red Cabbage½ Head Green Cabbage1 Cup Mayo1/3 Cup Extra Virgin Olive Oil3 Tbsp lime juice3 Tbsp Orange juiceSalt and pepper- to taste

1. Chop both heads of cabbage to ¼ inch thick.

2. Combine mayo, evoo, lime juice, orange juice and salt and pepper.

3. Add dressing to cabbage, mix well and store in fridge until time to serve.

Pina Colada Key Lime Pie PopsYields 10

1 14-ounce can sweetened condensed milk1 8-ounce package cream cheese, softened¾ cup plus 2 tbsp lime juice½ tsp vanilla extract½ cup Pina Colada mix3 cups Semi-sweet chocolate chips3 Tbsp Heavy Cream2 cups Sweetened coconut flakes, toasted6 Graham Crackers Ice Cream Molds

1. Place condensed milk, cream cheese, lime juice and vanilla and pina colada mix in the bowl of a electric mixture. Whip on medium speed for 10 minutes.

2. Pour into ice cream molds, fill ¾ full. Place in freezer, let set for 45 minutes then put popsicle sticks in the frozen pie until it reaches the middle of the pop. Let set up over night.

3. Once completely frozen, dip the molds in warm water to release the frozen pops. Once all removed put on a sheet tray lined with wax paper and freeze in freezer for 30 more minutes.

4. In a food processor blend together the coconut flakes and graham crackers to a fine chop and put in a pie pan. Melt chocolate chips over a double boiler, and when almost melted add heavy cream and stir until completely melted, be careful not to burn chocolate or over cook it. Once smooth, remove from double boiler and set aside. Dip frozen pops in melted chocolate then into the mixture of coconut flakes and graham crackers. Once all the pops are dipped, keep in freezer until ready to serve.

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Delight your guests even further by taking your time on a creative table that matches the mood of your meal!

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Party Girls...My name is Jaclyn Gooding, and In my family, we love any excuse to throw a party! My sister, Miranda, and I are the chosen party gurus and love it! We typically out-do ourselves on Halloween, (can’t wait to share our 2010 party with you in October!!!) but last Fourth of July, we decided to gather together and celebrate in honor of our country with our closest family and friends.

Our Party Theme...Like we always say, it’s important to set a goal for the feel of the party in the very beginning. For this party, we wanted a very old school, laid back, Southern feel. We love doing things outside, and since it was Texas in July, we set up a large tent and put out port-a-coolers (large, water cooled fans) to keep our guests as cool as possible.

Honestly, though, it was still really hot! So, always warn your guests if you will be mostly outside so they can dress accordingly, (hot or cold.)

How We Did It...We used a lot of baskets and buckets, most of which we already had, and accented them with coordinating bandana fabrics. We got these just a few days before the party because, typically, if you wait until close to the holiday, craft/hobby stores put these type of things on sale and you can get them for a steal!

We are big fans of chiavari chairs. They are the most beautiful chair choice in event designing, in our opinion, but, they are also the most expensive, and, when you’re doing a laid back, outside event, those don’t really fit with the theme. We saved on rentals by getting cheaper white plastic folding chairs, about $1 each, and spending time on fun chair ties that didn’t cost much.

Don’t forget we are in the South! If you’re hosting an outside party, citronella candles are your friends. Light them early to avoid uninvited “guests!”

For the food, we used a few long tables put together. Varying heights on tables always looks more interesting, so we used different things to accomplish that: tiered trays, stacked vintage soda crates, etc. All things we already had. If you don’t have anything you’d like people to see, but want some height, you can always stick a box under coordinating fabric, and that works just as well. You’ll also notice that, although we did most of the food ourselves, we invited anyone that wanted to contribute to bring something. It may not be in a matching dish, but we sure enjoy eating it!

Miranda loves crafty projects, so she came up with the idea to ad to our chair ties. All we did for the basic chair ties is cut about 6-8 inch runners of burlap and tied them to the chair, stapling the corners to make them fit tighter. Then, before hand, Miranda painted designs on different sized wooden stars and we tied those to the chair ties, along with other garland and raffia. To save time and money, you can do the tie ons on every other chair, and it actually looks a little less overwhelming, which is always better!

In our opinion, party favors don’t get better than food-to-go! Always our favorite, the ladies at Pop Pop Shoppe put together mini bags of popcorn with coordinating red, white and blue ribbons for us. These were great for summer because they weren’t too heavy and wouldn’t melt like chocolate or other treats. I already had the picnic basket we placed them in, which worked perfectly!

It doesn’t get more classic and Southern than mason jars! We already had these from a wedding, but if you like the look and don’t have the jars already, you can either ask around, because you’re likely to know someone who has some already, or you can buy them at most grocery stores or

Our DIY floral table decorations.

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hardware-type stores for a fairly low cost. (Depending on where/how you find them, they are somewhere around $1 or less a piece.)

Not a florist and don’t want to spend a lot on flowers? No problem! We had several different blue vases and bottles we saved over time. All Miranda did was purchase a few red and white flowers at a grocery store and loosely arranged them in the different bottles and vases. Some of the smaller necked bottles only even had one flower, and they worked perfectly as accent pieces. You could even use your own flowers if you’ve got pretty, fresh ones!

For the centerpieces, we killed two birds with one stone. I found these buckets at a dollar store and started working on these about a week before the party. After filling the buckets with sand, I added miscellaneous fireworks as well as a few decorative picks and windmills and just stuck them all in the buckets. Perfect way to easily access the fireworks, and a great centerpieces!In addition, we used left over mason jars to accent the buckets. All we did is wrap red and natural raffia around them and throw a tea light in them.

For table toppers, we normally like to use some sort of fabric table cloths, but we wanted a classic looking pattern and weren’t happy with anything we found already made, (look-wise or price-wise!) so we picked out fabric and made a runner ourselves (well, my mother-in-law made it, thanks Ann!) Under the runner, we used a disposable table cloth that went with the colors.

At nearly every gathering we have, the horseshoes come out! This is a game nearly everyone can play and loves, and they’re cheap and last forever! You can pick up a set for $20-$30. Well worth it! You just need 40-50 linear feet of space to play.

We are firm believers in disposable plates and utensils, even cups occasionally. When hosting a lot of people, the cleanup is going to be a good amount, so we save time and energy by doing this, but if you want to dress it up a little, it’s easy! I bundled the fork, knife and spoon in a paper napkin and tied it together with festive ribbon and raffia. Then, I threw them all in a basket and we were good to go! I did this a few days ahead of time, too, which is always helpful.

We love having a “signature drink” at parties. This was just your classic pink lemonade, but drinks always look better in pretty dispensers! Miranda bought this lemonade pre-made, but if you’re looking to save, buy the mix from the grocery store. Restaurants are proud of their lemonade and the prices show it! Also, we turned a clear bottle into an accent piece

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by filling it with sand and sticking a flag in it. I put identical bottles with flags at the front door, as well.

Miranda’s childhood touch! If you’ve got children coming (or children at heart!) sidewalk chalk is a classic, fun source of entertainment.

Of course, you have to end the night with fireworks! Just make sure you know the laws for fireworks where you live and that you’re courteous of your neighbors! Easy access to a hose is always suggested, just in case!

We wish you a fun and safe Fourth! Happy planning!Start early!

1. Food table in tent.

2. Homemade chair-ties.

3. Pop-Pop-Shoppe Party Favors.

4. Mason Jars for beverages.

5. Dining table centerpieces.

6. Red and blue horseshoe game.

7. Hand-tied napkins and utensils.

8. Strawberry lemonade in dispensers.

9. “Celebrate” sidewalk chalk art.

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Our Menu...

Grilled Chicken Sandwiches, topped with coleslaw

Charlie’s Baked Beans

Shawn’s Pizza Dip

Cheese, Summer Sausage and Crackers

Cream Cheese with Jalapeno Jelly (Julie’s Deli or Oak Creek always have yummy jelly!)

Debbie’s Guacamole

Jaclyn’s Cucumber Salad

Fresh Tomatoes and Peppers (from our garden!)

Charlie’s Baked Beans:

Mix together one large can of pork and beans, chopped onion, sweet pickle relish, chopped tomatoes, mayonnaise and ketchup. All according to taste and texture. Always better if made ahead of time and allowed to sit in the fridge overnight!

Shawn’s Pizza Dip:

One block cream cheese softenedOne jar spaghetti or pizza sauceOne cup grated parmesan cheeseOne - Two cups grated mozzarella or mixed Italian cheeseItalian spices of your choiceChunked Italian bread, toasted crostini, pita chips or bagel chips Mix cream cheese and spices together and spread them in the bottom of a glass

dish. A pie plate works great. Sprinkle half of parmesan cheese and half of mozzarella on top of cream cheese mixture. Pour jar of spaghetti/pizza sauce on top of cheese mixture. Sprinkle remaining cheese on top of sauce. Bake at 350 degrees for 20 - 30 minutes until cheese is bubbling. Serve with chunks of Italian bread, toasted crostini, pita or bagel chips.

Debbie’s Guacamole:

5 large avocados (make sure they are ripe!)1/4 Cup Salsa1 tsp. GarlicJuice of one limeGreen Onions Basically, everything is to taste! Mash your avacados until they are slightly lumpy. Add salsa, garlic, lime juice. Cut up one bunch of green onions (I love onions) and fold into mixture. Add additional seasonings to taste! That’s it!

Jaclyn’s Cucumber Salad:

Slice up fresh cucumbers, throw in bowl and marinate with zesty italian dressing. (I usually use at least half a bottle.) Chill for at least four hours, or overnight. I also had fresh grape tomatoes and peppers, so I cut up a few of those and threw them in there. It’s surprisingly tasty, and very summer-y!

We lit up the night with sparklers and other fireworks!

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Ark-La-TexResourceGuide

Air and HeatingCentral Air450 S. Kings HighwayTexarkana, TX 75501903.832.1212

Kraus Heating and Air200 Industrial Blvd.Nash, TX 903.831.3912

AlterationsBea’s Alterations2917 N. Stateline Ave.Texarkana, TX903-792-2955

ApartmentsLegacy at Pleasant Grove5911 Richmond Rd.Texarkana, TX888.763.2676

Richmond Oaks Apartments2815 Richmond Rd. Texarkana, TX 903.832.6150

Summerhill Woods Apartments4501 Summerhill Rd.Texarkana, TX 903.793.7888

Westwood Apartments101 Redwater Rd.Wake Village, TX 903.832.8446

AttireAbby Gayle’s4012 Summerhill SquareTexarkana, TX 903.792.0088

Gayle’s4059 Summerhill SquareTexarkana, TX903.792.0056

Auto RepairGary’s Body Shop2306 Texas Blvd.Texarkana, TX 903.793.3631

BanksGuaranty Bond Bank2202 St. Michael Dr.Texarkana, TX 903.792.8600

Texar Federal Credit UnionRichmond Rd.Texarkana, TX 903.223.5626

CakesColdstone Creamery4228 St. Michael Dr.Texarkana, TX903.838.2653

Julie’s Deli4055 Summerhill Sq.Texarkana, TX903.792.3354

Reception ArtsBecky RisingerAshdown, AR870.898.5273

CaterersChappo’s Italian Restaurant1617 New Boston RoadTexarkana, TX 75501903.791.1726

Culinary CreationsPam Elliott903.831.4674

Fuzzy’s Tacos4809 Texas Blvd.Texarkana, TX903.791.8226


La Fogata3401 Genoa RoadTexarkana, Ar870.773.1879

Smokey Joe’s BBQ300 W. New Boston RoadNash, TX903.223.8227

Timothy’s4115 N. Kings HighwayTexarkana, TX903.831.5999

Wendy’s4201 Stateline AvenueTexarkana, TX2902 Richmond RoadTexarkana, TX3737 New Boston RoadTexarkana, TX1615 N. HerveyHope, AR124 N. Loop Highway 59Atlanta, TX

Wingstop2700 Richmond Road, Suite 14A1Texarkana, TX903.255.00904501 N. State Line,No. 106Texarkana, TX903.792.9464www.wingstop.com

ClothingAbby Gayle’s4012 Summerhill SquareTexarkana, TX903.792.0088

Gayle’s4059 Summerhill SquareTexarkana, TX903.792.0056

Cosmetic SurgeryCarmony Oral, Facial and Dental Center5305 Cowhorn CreekTexarkana, TX 903.791.8405

Dry CleaningHoliday CleanersLocations throughout Texarkana Area 870.773.4072

Event LocationsGarrison GardensTexarkana, AR 71854870.773.0275www.garrisongardens.net

The Pavillion at Elk Meadow8 Miles West of New Boston on I-30382 PR 42042DeKalb, TX 75559903.319.5130

Prissy Chrissy Ranch915 FM 2148 SouthTexarkana, TX 75501903.838.6121www.prissychrissy.com

Regional Arts CenterCabe Hall321 W. 4th StreetTexarkana, TX 75501903.792.8681www.trahc.org

Financial PlannerDustin StringerStringer Wealth Management210 N. Stateline, Suite 204ATexarkana, AR 870.216.0089

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Fitness CentersAnytime Fitness Richmond Road3415 Richmond Road.Texarkana, TX 75503903.794.5348

Minton’s Sportsplex5610 Richmond RoadTexarkana, TX 903.838.4697

FlooringG&A Carpet1019 N. Kings HighwayNash, TX 903.832.0553

Lighthouse Flooring6223 Mall Dr.Nash, TX 903.793.2047

FloristsH&N Floral7801 N. State Line5708 Richmond Rd.Texarkana, TX 903.794.1417903.832.2000

Queen City FloralHighway 59 NorthQueen City, TX 903.796.2891

Ruth’s Flowers3501 Texas Bllvd.Texarkana, TX 903.793.6711www.ruthsflowers.net

Twisted Vines406 N. Stateline AvenueTexarkana, AR870-772-2700

Furniture

Oak Creek Furniture8024 West 7th St.Texarkana, TX 903.832.0793

GiftsDot’s Ace Hardware3411 Richmond Rd.Texarkana, TX 903.838.0059

H&N Floral7801 N. State Line5708 Richmond Rd.Texarkana, TX 903.794.1417903.832.2000

Lane’s Gifts & Collectibles720 Realtor Ave.Texarkana, AR870.773.2123

Mixing Bowl4014 Summerhill SquareTexarkana, TX903.794.4014

Queen City FloralHighway 59 NorthQueen City, TX 903.796.2891

Table Manners3205 Kennedy LaneTexarkana, TX 903.838.3538


Guns and Ammunition P&J GunsJeff and Pam Cliften248 E. New Boston Rd.Nash, TX 75569903.293.4867

Hair CareHeadmasters Hair Salon3703 Mall DriveTexarkana, TX903.832.6261

Style StudioLisa Harris3201 Kennedy LaneTexarkana, TX 903.223.1719

Home Designs/RemodelingLive Oak ConstructionPO Box 1325Nash, TX 903.280.8813

Shannon-Lee, LLCTexarkana, TX 75501903.908.1044

Taylored Home Solutions2840 Richmond Rd.Texarkana, TX903.278.2353

HospiceDierksen Hospice6500 N. Summerhill Road, Suite 2BTexarkana, TX903.793.6350

HospitalsChristus St. Michael Health System2600 St. Michael Dr.Texarkana, TX903.614.1000

Health South Rehabilitation515 West 12th St.Texarkana, TX903.793.0088

Wadley Hospital1000 Pine St.Texarkana, TX903.798.8000

HotelsBest Western Texarkana Inn & Suites5219 Crossroads ParkwayTexarkana, AR870.774.1534

Clarion Lacross Hotel5100 N. Stateline Ave.Texarkana, AR870.774.3521www.lacrosse-hotel.com

Courtyard by Marriott5001 North Cowhorn CreekTexarkana, TX903.334.7400

Fairfield Inn and Suites by Marriott4209 Mall Dr.Texarkana, TX 903.838.1000

Holiday Inn Express & Suites4545 Cowhorn Creek RoadTexarkana, TX 903.223.0008

TownePlace Suites by Marriott5020 North Cowhorn CreekTexarkana, TX903.334.8800

InsuranceBrian PurtleAllstate Insurance3301 Richmond Rd.Texarkana, TX 903.832.5881

Elite InsuranceTammy McDowell1705 N. Kings HighwayNash, TX 903.794.0000

Farm Bureau Insurance4140 McKnight Rd.Texarkana, TX903.838.8707

Greg Cockerell State Farm Insurance4807 Texas Blvd.Texarkana, TX 75503903.793.7502

Kelli Ashbrook State Farm Insurance3410 Moores LaneTexarkana, TX 75503903.223.8100www.kelliashbrook.com

Kristi Smith State Farm Insurance418 Walton DriveTexarkana, TX 903.223.3276

Ron Morrow State Farm Insurance3306 Richmond Rd.Texarkana, TX 75503903.832.5505www.ronmorrowagency.com

JewelersAlexander’s Jewelers3701 Mall DriveTexarkana, TX903.832.3557

Blue Isle Expressions3402 Richmond RoadTexarkana, TX903.791.9992

Micah’s Jewelers2812 Richmond RoadTexarkana, TX903.735.2336

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Make-upGayle’s4059 Summerhill SquareTexarkana, TX903.792.0056

Salon Visage EsthetiqueMary Ann Robbins4506 Summerhill Rd.Texarkana, TX903.794.4007

SanctuaryKimberly Parham, M.D.3502 Richmond RoadTexarkana, TX 75503903.334.8661

Medical EquipmentRespiratory Solutions3101 Kennedy Lane, Suite 1000Texarkana, TX 75503903.793.2110

Pet GroomerBows & Tows254 E. New Boston Rd.Nash, TX 75570903.223.3647

PhotographerImage Forward Photography200 Heather Dr.Texarkana, TX 75501903.334.9605www.imageforwardtxk.com

PhysiciansExpress Care5483 Summerhill RoadTexarkana, TX 75503903.223.5931

Ly Gaylor, M.D.DermatologistCollom & Carney Clinic5002 Cowhorn Creek RoadTexarkana, TX 75503903.614.3006

Jon Northam, M.D.6 Woodmont CrossingTexarkana, TX903.791.1044

Trevor Swanson, D.C.Advanced Spine, Sports & Rehab4206 Richmond PlaceTexarkana, TX 903.792.2060806 West Main St.Atlanta, TX903.796.2060

Mark Wren, M.D.Physiatrist3510 Richmond Road, Suite 400Texarkana, TX 75503903.831.6275

Vision Source4401 Morris LaneTexarkana, TX 903.838.9063

PlumbingCentral Air/Roto Rooter450 S. Kings HighwayTexarkana, TX 75501903.832.1212

Real EstateConnie WalkerColdwell Banker United3001 Richmond RoadTexarkana, TX903.277.0100903.832.2486

Impact RealtyBill and Tracy Spradlin1200 N. Kings Hwy., Suite 104Nash, TX903.748.3186903.748.2477

Teresa LiepmanRemax5120 Summerhill Rd.Texarkana, TX 75503903.276.9464

RefreshmentsBolls Distributing700 E. Broad St.Texarkana, AR 870.774.9283

The Villa Liquor Store5108 N. StatelineTexarkana, AR [email protected]

RentalsBig Event / Atlas Game Room2837 New Boston Rd.Texarkana, TX903.334.7444

Bounce-A-Lot903.276.2961www.bounce-a-lot.org

Dot’s Rentals814 N. Robison RoadTexarkana, TX 75501903.792.70113413 Richmond Rd.Texarkana, TX903.838.0551

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Lone Star Amusements903.949.5802


RestaurantsAmigo Juan Mexican Cafe2004 Hampton Rd.Texarkana, TX 903.794.23004301 Morris LaneTexarkana, TX903.334.69711200 N. HerveyHope, AR 870.777.0006611 Loop 59Atlanta, TX 903.796.2400

Big Jake’s BBQ2610 New Boston Rd.Texarkana, TX 903.793.11691521 Arkansas Blvd.Texarkana, AR870.774.0099603 W. CommerceHope, AR 870.777.1000170 N. ConstitutionAshdown, AR870.898.2227

Chappo’s Italian Restaurant5602 Richmond Rd., Suite 101Texarkana, TX 75501903.791.1726

Coldstone Creamery4228 St. Michael Dr.Texarkana, TX903.838.2653

Daddy Dougaloo’s905 New Boston RoadTexarkana, TX 75503903.791.0172

Dairy QueenLocations throughout Ark-La-Tex

Fuzzy’s Tacos4809 Texas Blvd.Texarkana, TX903.791.8226

Golden Corral3809 Sowell LaneTexarkana, TX 903.334.8399

Ironwood Grill4312 Moores LaneTexarkana, TX903.223.4644


Los Agaves5100 N. Stateline Ave.Texarkana, AR870.773.2300

Pop’s PlaceHighway 67Texarkana, AR870.773.4887

Shorty’s Donuts2729 New Boston RoadTexarkana, TX 75501903.832.6686


SonicLocations throughout Ark-La-Tex

Tasty Donuts1443 N. Kings HighwayNash, TX 903.838.0422

Wendy’s4201 Stateline AvenueTexarkana, TX2902 Richmond RoadTexarkana, TX3737 New Boston RoadTexarkana, TX1615 N. HerveyHope, AR124 N. Loop Highway 59Atlanta, TX

Wingstop2700 Richmond Road, Suite 14A1Texarkana, TX903.255.00904501 N. State Line,No. 106Texarkana, TX903.792.9464

Retirement/Assisted Living HomeCornerstone Retirement Community4100 Moores LaneTexarkana, TX903.832.5515

Spas/SalonsAll About YouDiana Gregory/Lori Campbell4100 Summerhill Sq.Texarkana, TX903.792.7775

Salon Visage EsthetiqueMary Ann Robbins4506 Summerhill Rd.Texarkana, TX903.794.4007

SanctuaryKimberly Parham, M.D.3502 Richmond RoadTexarkana, TX 75503903.334.8661

Sporting GoodsBaits and Blades3302 Richmond Rd.Texarkana, TX903.832.4545

TravelVickie’s ToursPO Box 682Hooks, TX903.547.3030

Wedding AttireBridal Castle3209 Kennedy LaneTexarkana, TX903.838.3886

Reed’s Bridal and Formal2501 N. StatelineTexarkana, TX903.793.7333

Wedding CoordinatorsAbracadabra Wedding and Event PlanningDebra Mason, Event [email protected]

Wedding FavorsPop Pop Shoppe2011 Mall Drive, Suite BTexarkana, TX903.793.0209

Wedding OfficiantJeff [email protected]

Wedding PlannersAbracadabra Wedding and Event PlanningDebra Mason, Event [email protected]

Wedding Rehearsal Dinner LocationsJulie’s Deli4055 Summerhill Sq.Texarkana, TX903.792.3354


Weight LossAll About YouDiana Gregory/Lori Campbell4100 Summerhill Sq.Texarkana, TX903.792.7775

Richmond Nutrition3316 Richmond RoadTexarkana, TX903.832.0437

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