Indianapolis Recorder, Indianapolis, Marion County, 9 August 2002 — Page 26

FRIDAY, AUGUST 9, 2002 ■ PAGE C8

d^pwfik (ffc&tetidif

From the Desk of Jodo Parenting Tips

Some of the best back-to-school tips By STACY M. DeBROFF Shopping before school starts • Stage a fall fashion show with your child to figure out which clothes are outgrown and should be given away. Check the status of sneakers and shoes. • When shopping for back-to-school clothes, have your child wear tight-fitting shorts and a top, so she can try the clothes on without going to the dressing room. Try on new shoes in the evening, since feet can swell as much as half a size during the day. • In nursery school and kindergarten, buy clothing for your child that is easy to manipulate for using the bathroom at school. Zippered jeans might look adorable, but your child will be embarrassed if he needs to ask for help, so elastic waist pants are the way to go. • Think through what school supplies your child will need. Has your child’s teacher requested any specific contributions? Buy your child see-through containers or an organizer to help him sort items in his locker or cubby. Also shop ahead for things your child will need for extracurricular activities, such as new cleats, dance gear, musical instruments, or art supplies. Before school starts • Start resetting your child’s waking and bed times. Begin transitioning to an earlier bedtime, and get your elementary school child his own alarm clock to help with morning wake-ups and to take the burden off of you. Start your kids going to bed 15 minutes earlier each night about two weeks before school. • Set up playdates with other kids your child knows in the incoming class or new children that you want your child to get a chance to know before school starts. During the first month of school, check with your child’s teacher for playdate suggestions to help your child build friendships. • If your child will be taking the bus, find an older neighborhood friend whocan serve as a bus buddy. Practice walking to the bus stop with your child. Make sure you know the number of the bus route he will be taking and the name of the driver. • Consider what you can do the night before to make the morning routine go more smoothly. Have your child’s lunch and book bag packed, clothes laid out, homework checked and permission slips signed. Make a designated area near the door for each child to store things that need to go back to school. The first day of school • Start the school year off right by making the first day something to celebrate. Haveabig breakfast, serve a favorite meal. Let your child pick out his favorite outfit to wear. • Take “first day of school" pictures, and pick one spot to do this each year, such as the front porch or steps. • Starting a new school or a new grade is inherently stressful. Even the most outgoing, confident child may feel anxious. Bid him goodbye confidently, and remind yourselfthat his teacher will help ease first day jitters and unhappiness. DMhng with separation anxiety To ease your child’s separation anxiety, make her a simple picture book of your family. Take photographs of your daily routine. Include scenes of you dropping off your child at day care, working, eating lunch, and returning to pick Saa JADA, Page C7

The Great Outdoor Partv

It’s time to fire up the grill and invite friends and family over for backyard entertaining. Whether your gathering is casual or intimate, lemon juice can add the citrusy zing you’re looking for in Summer Shrimp Kebabs, while pimientos, the sweeter milder version of the bell pepper, can add zest to Cream Cheese & Ham Tortilla Rolls. Be sure toaseChefPaulPrudhomme’s special blend of seasonings to spice up everything fromTexasBlackBeanCaviarto Southwest Grilled Chicken for a menu that is sure to delight all your guests. Southwest Grilled Chicken Makes 4 servings 1 (4-ounce) jar pimientos with liquid 1/2 cup ReaLime Lime Juice from concentrate 1/2 cup vegetable oil 1/4 cup Chef Paul Prudhomme’s Magic Pepper Sauce 2 tablespoons Chef Paul Prudhomme’s Meat Magic 3 large cloves garlic, minced 4 (6-oynce) boneless, skinless chicken breasts Prepared salsa Heat grill. For marinade, combine pimientos, lime juice from concentrate, oil, pepper sauce and Meat Magic in a blender. Process until smooth, about 30 seconds. Stir in minced garlic. Add marinade and chicken breasts in a resealable plastic bag. Squeeze out excess air, seal bag and refrigerate 3 hours or overnight. Grill chicken over medium* heat, 10 to 15 minutes or until cooked through. Decorate chicken breasts with lime wedges and pimiento strips. Garnish with sour cream and serve with salsa.

♦Note: To test for medium heat, you should be able to hold your hand over the coals at the height of the food for 4 seconds before you have to pull away.

Texas Black Bean Caviar

Cream Cheese ft Ham Tortilla Rolls Makes 2 rolls, about 6 to 8 appetizer servings

2 tablespoons ReeLemon Lemon Juice from

Summer Shrimp Kebabs Makes 4 servings 3/4 cup olive oil 1 (4-ounce) jar pimientos 1/4 cub ReaLemon Lemon Juice from concentrate 2 tablespoons Chef Paul Prudhomme’s Seafood Magic, divided 12 peeled shrimp, about 1/2 pound 1 summer squash, cut into 1/2inch rounds 1 small onion, cut into 1-inch squares 1 red bell pepper, cut into 1inch squares 12 mushrooms, medium size 1 yellow bell pepper, cut into 1inch squares 4 cherry tomatoes 1 green bell pepper, cut into 1inch squares 1 zucchini, cut in 1/2-inch rounds Combine olive oil, pimientos, lemon juice from concentrate and 1 tablespoon Seafood Magic in a blender. Process at medium speed until smooth and creamy, about 30 seconds. Place mixture in a bowl and set aside. Mixture may be made ahead and refrigerated until ready to use. Thread shrimp and vegetables

onto four 12-inch skewers (3 shrimp per skewer). Alternate shrimp with groups of vegetables to make an attractive presentation. Top each skewer with a cherry tomato. Brush each kebab lightly and evenly with the olive oil/pimiento mixture, then sprinkle 3/4 teaspoo,n Seafood Magic on each kebab, making sure all sides are seasoned evenly. Cook the kebabs in a convection oven at 375°F for 5-7 minutes or until shrimp are just cooked through and vegetables begin to brown on the edges. Serve immediately. NOTE: Kebabs may also be cooked in a very hot conventional oven oronacharcoal grill. If cooked on a grill, baste with the marinade as they cook. Metal skewers are best for this recipe; if wooden skewers are used, soak them in water before using. This will help keep them from charring. Kebabs also make a delicious filling for a wrap. Serve kebabs on hot flour tortillas with a choice of condiments such as salsa, guacamole and sour cream. Texas Black Bean Caviar Makes 2 cups 3 (16-ounce) cans black beans

2 (4 ounce) jars sliced pimientos 1 bunch scallions, sliced, about 1 cup 1 tablespoon fresh oregano, chopped 1/4 cup ReaLemon Lemon Juice from concentrate 2 tablespoons Chef Paul Prudhomme’s Barbecue Magic 1 tablespoon Chef Paul Prudhomme’s Magic Pepper Sauce 1 tablespoon Worcestershire sauce 1/2 bunch parsley, chopped, about 1 cup 3 jalapeno chilies, chopped 1 green bell pepper, chopped 3 cloves garlic, minced Drain beans and discard liquid. Combine all ingredients and mix well. Refrigerate for at least 6 hours in sealed container to allow flavors to marinate. When ready to serve, place mixture in a bowl and top with diced pimientos. Accompany with an assortment of crackers, bread or chips. NOTE: These beans also make a delicious accompaniment for meat, fish or poultry, and they are especially good as a filling for burritos or as an accompaniment forfajitas.

iw mun nour ionium

rngm

Combine cream cheese, lemon juice from concentrate, acsxoning, artichokes ad pimientos in a mixing bowl. Layer each tortilla with cream cheese mixture, ham and provokme. Roll tortillas tightly and wrap in plastic wrap to bold the fora. Refrigerate at least two hours before serving. To serve, cm rolls into 1-inch thick slices. For free rtciptt and online catalog, visit Magic Seasonktgs web site at www.chefpauLcom or call 1-900-457-2957. Or send a self-addreesed envelope to Magic Seataming Blende, P O. Box23342, New Orleans, LA 70193-

caU 1-900-

Summer Shrimp Kebabs