County senior centers are collection sites for hurricane-relief donations

Volunteers at Sandoval County senior centers are joining with Roadrunner Food Bank to collect needed items for the Hurricane Katrina relief effort. People wishing to donate clean, dry clothing, nonperishable dry good and canned food items can take the donations to any of the county's six senior centers. As items are collected, they will be delivered to Roadrunner Food Bank for distribution to the hurricane disaster-relief effort.

Sandoval County operates senior centers in Bernalillo, Placitas, Corrales, Peña Blanca, Jemez Valley, and Cuba, and provides meal service for the Meadowlark Senior Center in Rio Rancho.

Free workshop discusses nursing homes

A free public workshop on the topic of nursing homes will be held in Albuquerque on Wednesday, October 19, from 6:00 to 8:00 p.m., at the State Bar of New Mexico, 5121 Masthead NE, Albuquerque.

The workshop will include presentations by volunteer attorneys Dusti Harvey, Susan Tomita, and Susan Harris. Ingred Nelson of the ombudsman program will also speak and answer questions. This event is open to the public and free of charge. Call (800) 876-6227 or (505) 797-6047 for details.

The State Bar of New Mexico and the New Mexico Civil Legal Services Commission sponsor this community-service program.

Need referrals for local services?

The NM Commission on the Status of Women's toll-free number, 1-800-432-9168, is the place for women's information. The state agency, in existence and working for the women of our state for over 30-years, has a network of referrals and information for many of the problems and concerns women face. such as knowing where to find correct information on issues such as child support, housing, alimony, how to find employment, divorce and domestic violence. For more information on the Commission programs, please call 505-841-8920 or 1-800-432-9168. TTY/TDD users can use NM Relay at 1-800-659-8331.

Placitan Regina Harris takes first in bread contest at state fair

Regina Harris of Placitas won first place in the Fleischmann’s Yeast Dynamic Duo Baking Contest for the best-tasting, best-textured, and most creatively presented, great-smelling, home-made bread at the New Mexico State Fair this year. The first-place winner recipes across the country will be remade by the home economist of ACH Food Companies to compete for the National Grand Prize.

Regina said, “My mother was my inspiration for baking and sewing; and for her, every day was a special occasion and all the more reason to try a new recipe, a new challenge. Ethnic recipes, for baking and cooking, always seemed to intrigue her the most.”

REGINA’S PRIZE-WINNING RECIPE FOR CHALLAH
Dough
3-? cups bread flour
? cup sugar
1 tsp salt
2 tsp active dry yeast
? cup milk, room temperature
2 tbsp unsalted butter, softened
1 large egg, beaten
4 large egg yolks, beaten
Vegetable oil

Glaze/Egg wash
1 egg yolk beaten with 1 tsp water
1 tsp poppy seeds

Method
In the large bowl of an electric stand mixer with a dough hook, combine all dough ingredients. Mix on slow speed 1 minute and then on medium speed about 10 minutes.

Form dough into a ball and place it in a clean, oiled bowl, turning to coat all sides. Cover with plastic wrap and let rise in a warm place until doubled in bulk, about one hour.

Remove dough from bowl and knead by hand for 5 minutes. Return to bowl, cover it and allow it to rise for another hour.

Divide dough into 2 pieces: 1 piece is 1/3 of the total dough; the second piece is 2/3 of the total dough. Set the 1/3, smaller piece aside. Divide the larger piece into 3 equal pieces. Cover with oiled plastic wrap and let rest for 20 minutes. Roll each piece into a rope 12 inches long. Braid the ropes. Repeat with the smaller piece: divide into 3 equal pieces and roll each into a rope 12 inches long; braid. Place the larger braid on a very lightly greased cookie sheet. Place the smaller braid on top and down the center of the larger braid; somewhat pinch the ends together. Brush with egg wash. Cover with oiled plastic wrap and let rise until doubled, 30 to 45 minutes.

Preheat oven to 400°F.

Uncover the loaf, brush with the glaze, and sprinkle with poppy seeds. Bake for 10-15 minutes. Remove from oven and place a strip of foil down the center to prevent over-browning. Return to oven and bake for an additional 20-30 minutes until golden brown and the loaf sounds hollow when tapped on the bottom. Transfer to a wire rack to cool.

For more of the fair recipes from around the country, go to www.statefairrecipes.com.