Column from July 16, 2009

Keep kids reading this summer at the library

Last week, I had the opportunity to watch Othello children interact with an adult on their own level.
I attended the author reading at Othello Community Library and what a treat it was! Children’s poet Kenn Nesbitt entertained those kids until they were practically rolling on the floor with laughter. They truly enjoyed having Kenn reach out to them through his poetry, jokes and stories.
I am an avid reader and book reviewer, so I can appreciate good literature when I see it.
Kenn has some wonderful books available, filled with colorful illustrations and prose that will make any child sit still and listen.
The event was part of the Summer Reading Program at Othello Community Library. I hope many parents have signed their children up.
Kids have an opportunity to read through the summer and earn points toward prizes. Plus, there are a variety of events scheduled to add some extra fun to the reading.
Reading is one of the most important things we learn. Children who learn to read well in grade school are more likely to graduate high school and that is so very important. As parents, we all want our children to succeed.
I can’t think of any career where reading isn’t a necessity. As a journalist, reading is a high priority.
You can’t write well if you don’t read!
I hope when I stop by the library next week to check on how the Summer Reading Program is going that I will see even more children involved. It’s never too late to get signed up.
Here’s a great recipe contributed by Elly Kirkpatrick. She said these enchiladas are rich, filling and easy to prepare.
“I usually just include a salad accompaniment and some tortilla chips and salsa for an appetizer,” Elly said. “Dessert should be something light and fruity. Raspberry sorbet is a good choice.”
Enjoy!

Elly’s Easy Seafood Enchiladas

Ingredients:
1 can mushroom soup
16 ounces sour cream
Crushed red pepper, menudo, cilantro molida, cumin, salt (season to taste)
8 ounces fontina cheese, shredded
1-pound container imitation crab salad (find in meat department or deli)
2 or 3 green onions, chopped
1 pound small shrimp or large shrimp, quartered
8 to 10 large flour tortillas

Optional additions:
¾ pound scallops, sautéd
1 to 2 tablespoons chopped fresh cilantro

Note: Fontina cheese is rather salty, so additional salt should be added cautiously.

Directions:
Sauce: Heat mushroom soup and sour cream together in sauce pan – just enough to blend, not too hot. Add in seasonings to taste. Set aside.

Filling: Combine imitation crab salad and shrimp in medium-sized bowl. If adding scallops, cut in half or quarters, then sauté in a bit of butter for a few minutes before adding to crab and shrimp. Fresh chopped cilantro may be added to this mixture, if desired.

Assembly:
Place a scoop of seafood mixture in middle of each tortilla. Pour a tablespoon of seasoned sour cream sauce over the seafood. On top of that, sprinkle shredded fontina and chopped green onion. Fold up tortilla and place in 13 x 9 inch baking dish. Continue filling each tortilla. When done, spread remaining seasoned sour cream sauce over filled tortillas. Top with remaining shredded fontina cheese and green onion.

Bake 40 minutes in a 350-degree oven.

Thanks, Elly.
You, too, can contribute a recipe for Table Scraps. E-mail it to labordi@hotmail.com. Please include a short note about the recipe or where you got it.