The Envelope That Is Also A Gift

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The envelope is the gift
These simple, festive wraps will brighten any holiday message

<-<-<-(INSERT)FOUR STRAIGHT FOLDS and you’re done. It’s almost that simple to make two styles of card wraps that do away with standard envelopes. In­stead, your seasonal greetings will resemble small, flat pre­sents that are wrapped in col­orful paper with curved or angled edges.

Both wraps start with pa­per from art supply or sta­tionery stores. Choose from a wide variety of paper in 20-by 30-inch sheets, tablets of construction paper, or colored 8’/2- by 11-inch writing paper. For ease of folding, use sheets no thicker than construction paper. The angle-sided card wrap below encloses a 4Vz- by 6 ‘A -inch rectangle of post­card-weight paper, upon which you can mount a pho­tograph or write a message. Make traceable patterns for the lazy X or pinwheel wrap from a large sheet of three-ply or heavy paper.

Other materials include a ‘ craft knife to cut the paper, a pencil to make crisp folds, and adhesive-backed stickers to close envelopes. You’ll also need a ruler and a compass to make the curving-edge wraps.

Indoor & Outdoor Banners

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Heralding the holidays, these colorful ban­ners greet visitors at the street, by the front door, or in the house. These contemporary versions of medieval gonfalons have a ban­ner-shaped backing of weatherproof fiber-glass screening ordinarily used in doors and windows. Our banners show a waving Santa, a Nutcracker rat, and a persimmon branch, but you can copy and enlarge any favorite image or printed message. Because the screening is almost transparent, the image seems to float in air.

To make these banners, simply paint, cut out, and sew can­vas shapes to screening. The screening is sold by the foot in 2-, 3-, and 6-foot-wide rolls (30, 40, and 90 cents per foot) at most hardware and building supply stores.

Start by drawing a full-size paper pattern, then transfer it onto off-white artist’s canvas (available in craft and art supply stores) with fabric markers. Paint in the colors with acrylic or fabric paint. Iron the canvas flat (some fabric paints require heat to set them in any case). Follow the steps below to cut out and sew the fabric to the screen.

Finally, at the top and bottom of the screening, make a hem generous enough for a ‘/2-inch-diameter dowel. The top dowel should be wider than the banner and hang from fishing line or thread. The bottom dowel, cut to the banner’s width, unobtrusively keeps it hanging straight.

Fall Leaf Bars

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Fall Leaf Bars

1 3/4  cups all-purpose flour
1 1/2 cups sugar
1 1/2  teaspoons ground cinnamon
1   teaspoon baking soda
1/2  teaspoon each baking powder and ground nutmeg
r,     1
2   large eggs
1   cup canned pumpkin
6   tablespoons butter or margarine, melted
1/3   cup water

Cheese leaf rilling (recipe follows)

In a large bowl, mix flour, sugar, cin­namon, soda, baking powder, and nut­meg. Add eggs, pumpkin, butter, and
water; beat well. Spread batter in a but­tered and floured 10- by 15-inch pan. Drop cheese filling in 24 equal portions (each about 1 tablespoon) equally over surface of batter. With a knife tip, pull edges of cheese into leaf shapes.

Bake in a 350° oven until center of cake (not cheese) springs back when lightly touched, about 30 minutes; let cool. Cut pieces so cheese is in center of each. Serve warm or cool, or cover and chill up to 3 days. Makes 24.

Cheese leaf filling. Smoothly mix 1 large package (8 oz.) cream cheese, 1 large egg, and 1/4 cup sugar.

Per piece: 161 cal. (39 percent from fat); 2.6 g protein; 6.9 g tat (4.1 g sat.); 23 g carbo.; 109 mg sodium; 45 mg chol.

Lamb Shanks with Couscous

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Mideastern Lamb Shanks with Couscous

4   lamb shanks (about 4 Ib. total)
2   large (about 114 Ib. total) onions
2   tablespoons paprika
2   teaspoons dried thyme leaves
1   teaspoon pepper
1   can (28 oz.) tomatoes
1   cup dry red wine
1/3   cup calamata olives
1   package (10 oz.) frozen petite Brussels sprouts
About 4 cups hot couscous Salt

Rinse shanks; place in a 4- to 5-quart casserole. Bake in a 450° oven for 30 minutes. Chop onions; mix with lamb juices. Sprinkle shanks with paprika, thyme, and pepper. Bake 30 minutes.

Add tomatoes and their liquid, wine, and olives. Cover tightly. Bake until meat is very tender when pierced, about l/2 hours. Add sprouts, cover tightly, and bake until sprouts are hot, about 15 minutes. Serve with couscous and salt to taste. Serves 4.

Per serving: 638 cal. (17 percent from fat); 60 g protein; 12 g fat (3.8 g sat.); 72 g carbo.; 584 mg sodium; 145 mg chol.

Baked Zucchinni with Mushrooms

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Baked Zucchini with Mushrooms

1   pound mushrooms, rinsed
1   medium-size (about 6 oz.) onion
About l/3 cups regular-strength chicken broth
3   large eggs
4   large (about 2 Ib. total) zucchini, ends trimmed, shredded
1/2   cup fine dried bread crumbs !4   cup grated parmesan cheese
1/2   teaspoon each dried oregano leaves and pepper
2   tablespoons minced green onion

Thinly slice mushrooms and chop on­ion; combine in a 10- to 12-inch frying pan with l/i cup water. Stir often on high heat until liquid evaporates and browned bits stick to pan. To deglaze pan, add l/3 cup broth; stir browned bits free. Boil dry and stir often until onion begins to brown. Repeat deglazing step until onion is golden brown, 2 or 3 more times, using 1A cup broth each time.

In a bowl, beat eggs to blend; stir in zucchini, crumbs, cheese, oregano, pep­per, and mushroom mixture. Pour into a buttered, 10- by 12-inch shallow oval casserole (or 9- by 13-in. rectangle). Bake in a 325° oven until mixture is set in center when shaken, about 45 min­utes; top with green onion. Serves 8.

Per serving: 106 cal. (30 percent from fat); 7.1 g protein; 3.5 g fat (1.2 g sat.); 13 g carbo.; 129 rag sodium; 82 mg chol.