alt dining guide winter 2011/2012

ResourceGuide Winter 2011 / 2012

ALT Favorite Recipes

Healthy HolidayFoods

December 2011 www.alt-mag.com 39

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W I N T E R 2 0 11 / 2 0 1 2 / c o n t e n t s

F O O D F E AT U R E S

4 4 C o o k i n g w i t h A LT M a g a z i n e

5 4 H e a l t h y F o o d s f o r t h e H o l i d a y s

Publisher and Editor / Debbie Brower

Associate Editors / Jaclyn Gooding, Miranda Johnson

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

Sales & Marketing Manager / Charlie McMurphy

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

©2011/2012 ALT Magazine

H E L P F U L I N F O

5 2 U n c o r k e d

6 0 F i n a n c i a l F o c u s

6 2 R e s o u r c e G u i d e

B U S I N E S S P R O F I L E

4 8 C h e f o n t h e R u n

k /ALT FAVORITE FOODS

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Looking for something easy and delicious to take to the party you’re going to? Look no further! Here are our favorites!

Right: You CAN eat healthy during the holidays! Check out these healthy choices!


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44 ALT Magazine

Dressing Dip(Believed to be similar to Spero’s recipe!)

4 cups Miracle Whip6 eggs, boiled and grated1 teaspoon granulated garlic2 onions, finely gratedpaprika (to color, if you want)

Mix together, chill and serve with salad or as a dip with crackers.

Oyster Cracker Snacks

1/2 tsp dill weed1/4 tsp lemon pepper1 tsp garlic powder1 cup wesson oil1 Hidden Valley Ranch mix1 Hidden Valley Buttermilk Ranch mix2 bags of oyster crackers

Mix all ingredients together. Put in pan and bake at 350 for 5-15 minutes.

Cheese Soup

3 carrots3 stocks of celery1 onion (small)1 stick margarine or butter3 cans chicken broth3 cups cream of potato soup1 lb. velvet cheese1 8oz. carton sour cream

Mince carrots, celery and onion in food processor. Saute vegetable mixture in 1 stick margarine until tender. In dutch oven cook chicken broth and vegetable mixture over low heat for 30 minutes. Add cream of potato soup and cook another 10 minutes. Cut velvet cheese into chunks and add to soup until melted. Before serving stir in sour cream.

Bean Dip2 cans refried beans

1 block cream cheese1 package taco seasoning

Soften the cream cheese and mix all ingredients together, saving a little taco seasoning to sprinkle on top as garnish. Serve with your favorite tortilla chips!

Sausage Balls1 lb. sausage1 lb. fresh grate sharp cheddar cheese2 2/3 cups Bisquick1 tsp salt

Mix ingredients together and form small balls (approx. 1-2 tablespoon scoop.) Bake on 425 for 15 minutes, or until browned.

Pizza Muffins

3/4 cup flour

-Chef Debbie-Dressing Dip

Oyster Cracker SnacksCheese Soup

-Chef Jaclyn-Bean Dip

Sausage BallsPizza Muffins

-Chef Miranda-Christmas Trash

-Chef Charlie-Crock-pot Chicken Enchiladas

Cornbread SaladGrandma’s Favorite Punch

-Chef Rozana-Banana Split Cake

White Chili

-Chef Vincent-Friuli Style Vodka Pasta

Aunt Tess’ Pasta in White Sauce

-Chef Jane-Wassail

Frozen Cranberry SaladAsparagus Casserole

-Chef Dustin-Mexican Veggie Dip

A List of Culinary SpecialtiesFrom Our ALT Staff


3/4 tsp baking powder (I use bread flour)1 T Italian seasoningpinch of saltpinch of red pepper flakes3/4 cup whole milk1 egg, lightly beaten1 cup shredded mozzarella cheese1/4 cup grated fresh parmesan cheese1 cup mini pepperoni slices1/2 cup store bought pizza sauce

Preheat the oven to 375. Grease mini-muffin sheets. (I use two that make 12 minis each.) Mix together the flour, baking powder, Italian seasoning, salt and red pepper flakes. Stir in the milk and egg. Stir in the mozzarella, parmesan and pepperoni. Let stand for 10 minutes.

Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden. 20-25 minutes. (I always let mine go on the longer side because I like them a little more crisp.)

Microwave pizza sauce. Serve with the muffins for dipping.

Christmas Trash

2 cups Cheerios cereal2 cups KIX cereal2 cups Rice Chex cereal2 cups Corn Chex cereal2 cups mini pretzels1 (12oz) bag red and green M&Ms1 (12oz) bag red and green Peanut M&Ms2 (24oz) packages of white almond bark

Mix cereals, pretzels and candies in an extra large mixing bowl. Melt the white chocolate coating over low heat on the stove, or in a microwavable container- STIR OFTEN.

Spoon melted white chocolate coating into the trash-mix, and stir until evenly coated. Spoon out the wet mixture onto a flat surface such as cookie sheets or pieces of parchment paper and allow it to harden.

Once the trash-mix has dried and the white chocolate coating is hard, it is time to break the mix into smaller pieces and enjoy!

*Tip: This stuff is great to break up and place in goody-bags as teacher gifts or something to give out to friends, neighbors or everyone at your office!

Crock-pot Chicken Enchiladas1 lb ground beef, brown1 can evaporated milk1 can Ro-tel tomatoes1 can cream of mushroom soup1 or 2 cans enchilada sauce1 lb. Velveeta10-12 flour tortillas

Melt cheese prior to putting into crock-pot. Tear tortillas into small pieces. Mix together all other ingredients into crock-pot. If you are in a hurry, you can mix other ingredients into skillet with beef and then add to crock-pot. It will heat faster. If it needs to sit a while, add 2 cans enchilada sauce so it doesn’t get too thick. Cook in crock-pot for 30 minutes to 1 hour.

Cornbread Salad1 pkg yellow cornbread mix3 cups chopped tomatoes1 cup chopped bell pepper1 cup chopped onion1/2 cup chopped sweet pickles12 strips bacon, cooked

1 cup mayonnaise1/4 cup sweet pickle juice

Prepare cornbread mix according to directions on package. Crumble half of the prepared cornbread into large serving bowl. In another bowl, combine, tomatoes, bell pepper, onion and pickles; mix well. Spoon half of vegetable mixture unto the cornbread. Stir together mayonnaise and pickle juice in small bowl. Spread half of the dressing over vegetables.Top with half of crumbled bacon. Repeat layering procedure with remaining cornbread, vegetables, dressing and bacon. Cover tightly with Saran wrap. Chill (preferably overnight.)

Grandma’s Favorite Punch2 large cans pineapple juice2 large cans frozen pink lemonade1 small can frozen pineapple juice1 small can frozen orange juice1 bottle concentrate Hawaiian Punch2 bottles gingerly1/4 cup sugarsprinkle of salt1 can apricot nectar

Mix all together and add gin, brandy, rum, vodka or tequila - as much as you want or none at all!

Banana Split Cake

1 - tub of cool whip1 - 8 oz. Cream cheese

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Banana Split Cake Continued...

2 1/2 sticks of butter1 1/2 cups of powdered sugar1 - box of graham crackers2 cans of crushed pineapple (drained well) chopped pecan pieces1 - jar Marciano cherriesHershey’s syrup

Graham cracker crust:One box of graham crackers crumbled into tiny pieces. Add one and half sticks of butter stir until all mixed well. Press mixture into the bottom of a 9 x 13 pan. Bake at 350 degrees for 10 minutes. Allow to cool completely.

In a bowl mix 1 - 8 ozs of cream cheese, one stick of butter, 1 1/2 cups of powdered sugar together. Cover with Saran wrap and place in refrigerator for time being. Slice 3-5 bananas and place on top of completely cooled graham cracker crust.

Spread half of your cream cheese mixture over bananas. Add the well drained crushed pineapples, then spread the other half of the cream cheese mixture over pineapples. Spread the cool whip on top of cream cheese mixture. Sprinkle chopped pecan pieces on the cool whip. Place 12 maraschino cherries in the cool whip. Drizzle a thin line of Hershey syrup all over in a random pattern. Refrigerate for 4-6 hours. Cut into squares and serve.

White ChiliIn a five quart crock-pot add 3-4 chicken breasts, one jar of salsa of your choice, 3 cups of northern beans and add some water. Cook on high for 6-8 hours. Right before serving shred the chicken with two forks. Serve up hot in bowls and garnish with finely shredded Monterey Jack cheese.

* for the corn lovers I also add two cans of sweet corn about 30 minutes before serving time.

Friuli Style Vodka PastaIngredients:10 ripe Roma tomatoes3 oz. olive oil3 pieces fresh garlicfresh basil2 oz. half & half3 oz. grated parmesan cheeseFarfalle (bow tie) pasta3 oz. top shelf vodka (I use Pinnacle) Boil and salt water for pasta. (It will take longer for the water to boil than the entire sauce to be completed.) Cut up tomatoes in small chunks (8 pieces per tomato). In large

fry pan, line bottom of pan with olive oil, med-high heat; fry garlic for 1 min. Add tomatoes and cook until the skins fall off the pulp. Add salt, oregano, fresh basil (1/2 tsp) and fresh ground pepper. When, the sauce is stew-like put the cooked tomatoes in a blender. Add parmesan, and Half & Half. blend on puree for 30 seconds. Taste and add extra salt to taste.

In the same fry pan put 2 tablespoons of butter or margarine, let melt. When pasta is andante’ or you favorite doneness, drain and place in the same fry pan with the butter. Sprinkle 3 ounces of good quality Vodka over the pasta and continually toss over medium heat. Add fresh ground black pepper over the pasta while tossing. Once the liquid has dissipated, remove from the heat and pour the pink sauce over the pasta. Mix well. I blend and serve the Vodka Pasta in the same original pan. Garlic Bread will be needed!

Aunt Tess’ Pasta inWhite Sauce 3 lb rump roast beef 10 lbs yellow onions parmesan cheese salt and pepper tube pasta (Penne or Ziti)

In a large pot, salt and pepper the roast, then brown the roast on top of the stove (in the pot) until all sides are brown.

Then start adding sliced onions (on medium-high heat). We slice about 9 to 10 pounds of onions. As they are sliced, start putting them around the roast.

Add salt and pepper. Once the onions have melted and the roast is completely covered, lower the heat to low for about 30 minutes, then to simmer.

Cook for about 3 to 4 hours. (Until fork goes in meat easily). No water is added!

Spoon sauce over the pasta and add parmesan to taste. Slice roast and further add sauce.

WassailMade in large party coffee urn:1 large can pineapple juice1 jar cranberry juice1 cup brown sugar

Mix the ingredients in coffee pot.In basket place: 2 sticks cinnamon / 4-6 cloves / 1 tsp./1 small package of red hots. Plug in coffee machine and allow it to do its work.

Tasty for the duration of the party!

Frozen Cranberry SaladCombine:1 14 oz. can sweetened condensed milk + 1/4 cup lemon juice

Add:1 16 oz. whole berry cranberry sauce1 20 oz. crushed, drained pineapple1/2 cup chopped nuts (your choice)

Fold in:1 9 oz. Cool Whip

Mix all ingredients and freeze. Serves 15. May serve as salad or dessert. Unused portion may be refrozen at least once. (Can be prepared well in advance and carries well.)

Asparagus Casserole1 can long stem asparagus spears1 can asparagus pieces (if desired)1 14 oz. can English peas1 can water chestnuts1 10.5 oz. can Cream of Mushroom soupgrated cheese1 stick butterat least 2 slices of day old bread

Drain all the cans well. Place the asparagus, english peas and water chestnuts into a greased casserole dish. Cover these contents with can of Cream of Mushroom soup, undiluted.

Grate cheese of choice (Cheddar is good) over the contents of the casserole. You decide on enough. Melt 1/2 stick of butter in large skillet. Add bread slices and soak until saturated. Pull apart slices of bread into small pieces and scatter over surface of casserole. Bake the casserole at 350 degrees about 25 minutes or until the crumbs are crisp.

Mexican Veggie Dip Note: Drain everything! 2 cans diced Ro-Tel tomatoes1 can diced black olives4 chopped green onions½ cup Italian dressing*DO NOT use Zesty Italian, it is to strong2 chopped jalapenos – or to taste¼ cup cilantro (optional)2 cups shredded Monterey Jack cheese1 can of cornchopped avocados to taste *add avocados after you have mixed everything and blend again. I also put a little lime juice and garlic salt in mine. Gives it a little extra kick! Tostitos Scoops work the best.


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48 ALT Magazine

chef on the run

Chef Jeff Loving wants to nourish your life with delicious, hand-made cuisine. Chef on the Run offers a full range of

catering services and uses only the finest freshest ingredients available to give you the very best food around. Jeff has worked in every face of the restaurant industry, including corporate and privately owned restaurants. From classical french cuisine, to Italian, to sushi, he has delighted guests with his abilities.

Jeff’s love of cooking began early watching his French mother, Elisabeth. Living all over the world with his mother and father, Howard, who was in the Navy, allowed Jeff to see things most people only see on television - and influenced his cooking style.

His experience in restaurants began as early as the 8th grade doing odds and ends in restaurants, with his first actual cooking experience in the 11th grade making crepes in a brunch line. After that experience, Jeff was hooked! He knew he had the passion and the drive to cook for others.

College in Pennsylvania and Florida only helped inflame his passion for cooking, where he worked in Italian and Jewish restaurants. Learning about the industry

helped him land a position with one of the finer restaurants in Wilmington, North Carolina when he moved back after college. He learned new techniques and was directly involved with opening three new restaurants, working his way to executive chef. During this time, he learned all of the nuances

of cooking, management and employee-customer relations.

In early 2003, Jeff was challenged with changing a french restaurant into a steak house in a week and a half, including the menu, employees and food preparation. After completing that feat, his cousin, Timothy Loving, who is also a great chef, asked if he was interested in moving to Texarkana to open a gourmet restaurant with him, Timothy’s. A single man wanting to get really serious about the business, Jeff gladly accepted.

Returning to college in 2006 to finish his psychology degree led Jeff to the love of his life, Myra, now his wife. Jeff graduated in 2009 and attempted to leave the restaurant business and go into counseling children, something he had always wanted to do. However, cooking was his lifeblood and he began being a private chef and catering for

friends and family. Hence, Chef on the Run began.

In 2009, Chef Jeff Loving catered a friends Christmas party and the rest is history. He has since left the counseling profession and opened two restaurants in Texarkana -- Brickhouse Burger in Central Mall and the Fillin’ Station on Summerhill Road -- both with the help of Mark and Cathy VanHerpen.

Jeff’s passion for cooking is still growing -- as is this town! He now considers Texarkana his home and is looking forward to growing along with the area! He loves being a part of a community that supports local businesses and hard working people.

Learning from the past, making changes when changes are in order, makes life’s choices plain and simple -- and makes Jeff’s delight in cooking come to the forefront! His love of cooking, and his goofball personality, make him super passionate about everything he does.

The future is bright for Jeff’s catering and the possibility of doing something unique and up to date for all to sample is something he is excited about!

And...

Hopefully something new and exciting is just around the corner...

Family & Personal Occasion Catering•Anniversaries•Birthdays•Christenings•Communions•Church Socials•Dinners•Get Togethers•Wedding/Shower/Rehearsal Dinners

Corporate & Business Catering•Staff Luncheons•Customer Appreciation•Employee Appreciation•Sales Meetings•Catering for pharmaceutical reps (We will deliver!)

Special Occasion Catering

We’ll make your special occasion more memorable than you ever could have imagined.

Give us a call today! (903) 276-8081

Visit chefjeffontherun.com for more info!

Jeff and Myra Loving

Jeff with cousin, Tim Loving

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.

The Holidays Are AlwaysBright at Oak Creek Furniture!

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.

Just in Time for the Holidays...See Our Large Variety of Gourmet Gift Baskets!

Lots of Items on Sale NOW Just In Time For Christmas!

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.

The Holidays Are AlwaysBright at Oak Creek Furniture!

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 Delicious WholesomeJams &Goodies!

52 ALT Magazine

by Vincent Senatore

While I love the pure joy and merriment associated with the month of December, it’s the anticipation of

holiday parties and fancy dinners that really gets the adrenaline pumping and the holiday taste buds agog with anticipation. Let’s face it, there are more diets destroyed in the month of December than any other time of the year. We wait all year to create our favorite dishes and most decadent desserts. We break-out the best china and silverware to bear the contents our finest holiday menus.

Our goal for the holidays is to make the whole world happy; utilizing our culinary talents. And once we get Thanksgiving “Out of the Way,” it’s open-season on the kitchen. In any case, I suspect we will all do our best to recreate our finest holiday menus to share with our family and friends.

Holidays are upon us and the season of gift-giving has officially begun. I don’t know why, but, I have always found Holiday gift-giving to be very stressful. I believe the best Christmas gifts are the ones that are personal and you get to have a share in. Wine, of course!!!

There will be a parade of culinary delights that will need to be accompanied by great wine. Parties can be greatly enhanced with a gift of a nice bottle of “bubbly.” This year, the “Sparkling Wine World” will be flowing with Italy’s Prosecco. Prosecco is sparkling wine that is rich with the aromas of fresh cut flowers, ripe fruit, and a clean, crisp finish. Prosecco can be delicate, elegant and easily made into festive holiday drinks like Bellini’s and Kir Royale. Best of all, Prosecco is wonderful with food.

Decant a bottle of Prosecco (to remove about half of the bubbles) and you have created the perfect wine to accompany fresh fish, pasta primavera or a mushroom risotto in a rich parmesan sauce. Best of all, Prosecco is an incredible value. Even the top brands will be under $20. Your New Years Toast will be perfect with Prosecco.

Should you be invited to a dinner party that beef will be the main attraction, the gift of

red wine will be nothing short of brilliant! Depending on the cut of beef, your gift of wine might vary in many different directions. For example, Cabernet Sauvignon or French Bordeaux would certainly be better with Filet Mignon than a Prime Rib. However, a Prime Rib (more velvety in texture) would be more suited to a big, rich Pinot Noir. In this “neck of the woods”, we love our rib-eyes and sirloins. I vacillate between young, vibrant Cabernet Sauvignon and big, full-bodied Merlot. Either way, you’re a hero for bringing the wine.

The great thing about the December Holidays is the universally correct Nouveau Beaujolais. While very young, the wine has a stunning color and fragrance. Offering Nouveau as a gift is always apropos. First, there’s a great story (see last month’s ALT Magazine). Secondly, the wine has a plethora of flavor profiles that match so many different dishes. Certainly, ham and turkey are a given as ideal matches. But, it’s the rest of the buffet table that benefits from the grace of Nouveau Beaujolais.

If you just want to offer a gift of red wine, Zinfandel has some real “Star Power” as America’s native grape variety and Australia’s big Shiraz’ is the ideal cocktail wine. Zin, Shiraz… Very hard to go wrong, especially with that Christmas Cheese ball!

Now, I see more shrimp in December than any other time of the year. Shrimp are very festive and have so many different options for a great holiday party dish. One can never go wrong with a shrimp cocktail dripping in a seafood sauce with horseradish and lemon. The perfect gift would be a clean, crisp Chardonnay with tad of oak aging and a hint of green apple in the finish. Being 100% Italian, I lean toward the scampi style; dripping with butter and garlic. Make my Chardonnay a big, buttery wine (at least 60% Malolactic) aged in French oak, and a lingering aftertaste. “Mamma Mia” Delicioso!

Giving a gift of wine doesn’t really require a meal to accompany it, but it’s nice.

Finally, if you are having six friends over for

a holiday dinner party, this menu might be something special for you and your guests... Oh! The price tag for this feast could be under $140.00 (including the wine) or, hire one of our local private chefs to do all the work for just a few dollars more... Fuggetaboudit! Start with an “Ice Breaker” wine like Blonde Bombshell White, and serve it with Bel Paese Italian cheese and Emmentaler Swiss. I like to serve a white wine that won’t get in the way of the 5 courses that I would be serving. Course #1: Shrimp Cocktail served with cocktail sauce (horseradish, of course). 4 large shrimp steamed or boiled. Wine: Clos Du Bois Chardonnay chilled to 56°.

Course #2: Tuscan Bean Soup; can be prepared the day before. Serve with garlic crisp. Wine: Underwood Pinot Noir.

Course #3: Vodka Tortellini; serve large Tortellini with a pink tomato sauce, very delicate.Wine: Arancio NeroD’Avola

Course #4: Beef Tenderloin Slices; garnished with a Gorgonzola or Boursin Sauce and served with grilled asparagus and escalloped potatoes Wine: Root 1 Cabernet Sauvignon (pull cork to breath when serving the Shrimp)

Course #5: Fresh Tropical Fruit (pineapple, banana, mango) over a slice of pound cake and topped with a dollop of freshly whipped cream (or can!).Wine: Tosti Asti; well chilled and served in Champagne flutes.

Finish with sliced pears, walnuts, Godiva chocolate and a reserve style Port.

Obviously, this meal can be altered in hundreds of different variations. The plan is to have a great time with a minimal amount of work. If you have any questions about the above mentioned menu or a food and wine match, please feel free to contact me.

54 ALT Magazine

The night belongs to The Phantom...

January 28, 2012 Northridge Country club


In 1952, Dr. S. A. Collom and a gathering of Texarkana citizens founded the Temple Home for

Crippled Children in response to the polio epidemic which was sweeping across our nation.

Since that time, Temple Memorial Rehabilitation Center, an Easter Seals affiliate, has evolved

and expanded into a premier facility providing physical, occupational and speech therapy for

children and adults with disabilities.

On Saturday, January 28, 2012, the Temple Center will be celebrating the ninth annual

Phantom Ball at Northridge Country Club. This is an annual black tie gala event benefiting the

client services of Temple Memorial Rehabilitation Center.

This year’s Phantom Ball will honor a very special man from our

community as the “Phantom”. The criterion for “Phantom” is

one who gives generously of their time and financial

support to the Temple Center and the community

of Texarkana. As in the spirit of “Phantom”,

the identity of this year’s honoree will not

be revealed at this time, in order to

build suspense and intrigue for our

event.

For more information or

tickets please call Anita

Carver at 903-794-2705.

(Ballgowns, formal attire, masks and fans are encouraged.)

56 ALT Magazine

On average, a traditional Thanksgiving or Christmas dinner can contain more than 2,000 calories. We often put our focus on what not to eat, but there are still many nutritional goodies in our traditional dinner that we should not overlook.

Green beans are probably one of the healthiest holiday foods out there. They are an excellent source of vitamin C, vitamin K

(important in bone health) and manganese. They also contain a good amount of vitamin A, dietary fiber, potassium, folate, and

iron. Green bean casserole in a traditional Thanksgiving meal is rather high in calories as it contains butter, cream of mushroom

and cheese. Prepare this dish with lower-fat version of these ingredients such as fat-free cream of mushroom and light butter and you will be able to enjoy the yummy taste without the guilt!

Green Beans!


Pumpkin is rich in Vitamin A and also provides fiber. Pumpkin seeds are high in polyunsaturated and monounsaturated fatty acids (the good fats). Pumpkin itself is quite low in calories and is a healthy holiday food. Pumpkin pie, however, becomes a high-calorie food because it’s made with eggs, sugar, evaporated milk and baked in a high-fat pie crust. To make a lower-fat pumpkin pie, you may consider using an egg substitute, light cream or low-fat evaporated milk in your recipe. Go for a pie crust with the lowest amount of trans fat possible. Better yet, try a home-made pie crust recipe that is not made with shortening.

Cranberries are packed with Vitamin

C and also provide a fair amount of dietary

fiber and manganese. Cranberries also contain

proanthocyanidins, a type of antioxidant that can prevent the adhesion of bacteria

to the urinary tract sometimes causing

urinary tract infections.Sweet Potato is a rich source of antioxidants such as Vitamin C and beta-carotene. Similar to the banana, it is also an excellent source of potassium. If you eat the skin, you will also reap the health benefits of fiber, making the sweet potato a healthy holiday food.

Turkey - In addition to being an excellent source of protein, turkey offers the least amount of fat per serving, among all other meats, if you pass on the skin.

(Information from HealthCastle.com)

Pumpkin!

Sweet Potato!

Cranberries!

Turkey!

Buying? Selling?We Can Help!

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Commercial

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Sale Pending!

60 ALT Magazine

Financial Focus...

With demographic trends pushing the length of retirement to 25 or 30 years and beyond, it’s important to create a retirement investment strategy that generates an income

stream that you won’t outlive. If you’re looking for an investment vehicle that promises a guaranteed, lifetime income stream, then you may want to consider annuities. Simply put, annuities can help ensure that you won’t outlive your savings.

Annuities DefinedAnnuities are insurance contracts that promise future payments. They’re long-term, tax-deferred investment vehicles designed for retirement purposes. There are two distinct phases to annuity investing: the “accumulation phase” occurs when you are contributing, while the “annuitization or distribution phase” occurs

when you withdraw money.

While annuities may be attractive because they usually impose no contribution limits and offer tax deferral, they also have other appealing features as well, such as their numerous “payout” options in the distribution stage. For instance, during

retirement you can receive your money from an annuity in a single lump

sum or as a series of regular payments over your life or some other predetermined number of years. Some retired clients find it easier and less stressful to manage their household expenses through a regular income stream, just as they did while working.

But getting a regular income stream doesn’t necessarily limit your options. Today’s annuities offer the flexibility,

access and control over your money that often wasn’t

available in the past. Product innovations have resulted in optional benefits that provide

downside guarantees¹, the ability to capture the

market’s upside, inflation protection and cost-of-living

increase features, all of which may help investors plan for a

Annuities May Help Make Your Income Last a Lifetime

Submitted by Dustin StringerStringer Wealth Management

LPL Financial

long retirement.

In short, annuity payouts through a regular income stream may be an important part of your retirement portfolio. If you own an annuity now, you might want to consider using it to potentially generate income. For more detailed information about the role that annuities might play in your financial future, contact a qualified financial professional.

¹Riders are additional guarantee options that are available to an annuity or life insurance contract holder. While some riders are part of an existing contract, many others may carry additional fees, charges and restrictions, and the policyholder should review their contract carefully before purchasing. Variable and fixed annuities are long-term, tax-deferred investment vehicles designed for retirement purposes; but the variable annuity contains both an investment and insurance component. Variable annuities are sold only by prospectus. Guarantees are based on claims paying ability of the issuer. Withdrawals made prior to age 59 ½ are subject to 10% IRS penalty tax and surrender charges may apply. Gains from tax-deferred investments are taxable as ordinary income upon withdrawal. The investment returns and principal value of the available sub-account portfolios will fluctuate so that the value of an investor’s unit, when redeemed, may be worth more or less than their original value.

62 ALT Magazine

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

ApartmentsArista Apartments3515 Arista Blvd.Texarkana, TX903.255.7869

Legacy 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

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

Red River Federal Credit Union2700A University Ave.Texarkana, TX 75503903-735-3000800-822-3317

Texar Federal Credit UnionRichmond Rd.Texarkana, TX 903.223.5626

Texarkana First Bank3601 East 9th St.Texarkana, AR 870.772.0222615 Sam Houston Dr.New Boston, TX 3625 Richmond Rd.Texarkana, TX 903.793.6955

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

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

Reception ArtsBecky RisingerAshdown, AR870.898.5273

Caterers/Private ChefChappo’s Italian Restaurant1617 New Boston RoadTexarkana, TX 75501903.791.1726

Chef on the RunJeff Loving903.276.8081

Christine CorleyPrivate Chef850.728.0900

Culinary CreationsPam Elliott903.831.4674


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

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

ChurchHighland Park Baptist Church2401 Hazel St.Texarkana, TX903.792.6996

ClothingAbby Gayle’s4012 Summerhill SquareTexarkana, TX903.792.0088

Gayle’s4059 Summerhill SquareTexarkana, TX903.792.0056

OMG Lulu3211 Kennedy LaneTexarkana, TX 903.223.8135116 Polk St.Jefferson, TX903.665.8855

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

Dry CleaningHoliday CleanersLocations throughout Texarkana Area 870.773.4072

EntertainmentBounce-A-LotTexarkana, TX903.792.0113www.bounce-a-lot.org

Oaklawn Opry124 Oaklawn VillageTexarkana, TX903.838.3333

Event LocationsGarrison GardensTexarkana, AR 71854870.773.0275www.garrisongardens.net

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 Management1620 N. Kings HighwayNash, TX903.223.0011

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


Minton’s Sportsplex5610 Richmond RoadTexarkana, TX 903.838.4697

FloristsQueen 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

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

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

Pleasant Grove PharmacyBaits and Blades3302 Richmond RoadTexarkana, TX903.832.4545

Queen City FloralHighway 59 NorthQueen City, TX 903.796.2891

Twisted Vines218 W. Broad St.Texarkana, TX903.792.2700

Hair CareHeadmasters Hair Salon3703 Mall DriveTexarkana, TX903.832.6261

Style StudioLisa Harris3201 Kennedy LaneTexarkana, TX 903.223.1719

Home Designs/RemodelingRed River Lumber CompanyHighway 71 NorthTexarkana, TX903.794.0039

G&A Carpet1019 N. Kings Hwy.Nash, TX903.832.0553

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

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Crocker’s Jewelers3117 Kennedy LaneTexarkana, TX903.832.8686

Micah’s Jewelers2812 Richmond RoadTexarkana, TX903.735.2336

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

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

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

Satterfield Construction, LLC903.832.4591www.satterfieldservices.com

Teresa LiepmanRemax5120 Summerhill Rd.Texarkana, TX 75503903.276.9464

RefreshmentsBolls Distributing700 E. Broad St.Texarkana, AR 870.774.9283

Vincent’s Fine Wines6900 N. StatelineTexarkana, AR 870.774.7217

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

Lone Star Amusements903.949.5802

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

RestaurantsAmigo Juan Mexican Cafe4301 Morris LaneTexarkana, TX903.334.69711200 N. HerveyHope, AR 870.777.0006611 Loop 59Atlanta, TX 903.796.2400

Bryce’s Cafeteria2021 Mall DriveTexarkana, TX 903.792.1611

Chappo’s Italian Restaurant1617 New Boston RoadTexarkana, TX 75501903.791.1726

City Blends600 N. Kings Hwy, Suite 5Wake Village, TX430.200.2814

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

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


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


Edgewood Manor4925 Elizabeth St.Texarkana, TX903.793.4645

The Magnolia4205 Richmond MeadowsTexarkana, TX 75503903.838.7319

Spas/SalonsHawaii Nails & Spa4280 St. Michael Dr.Texarkana, TX 75503903.832.0198

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

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

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

Wedding AttireBridal Castle3209 Kennedy LaneTexarkana, TX903.838.3886

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


alt dining guide winter 2011/2012

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