Pine Bluffs Post - Serving all of Eastern Laramie County since 1908

Burns community news


Burns High School is having a financial aid meeting 6 p.m. Wednesday. This meeting is for all juniors and seniors and their parents. It is very important for those with plans to attend college after graduation. For more information please contact Mr. Peterson at 307-245-4103.

Burns High School wrestling senior night will be Jan. 30 and boys and girls basketball senior night will be Feb. 7.

West Elementary fifth and sixth graders will be going to the Cheyenne Symphony Jan. 23.

Wyoming Health Fair will be at Carpenter Elementary Feb. 13 from 7-9 a.m., and at the Burns High School Library on Feb. 20 from 7-9 a.m. If you have questions please call Pam Shults at 307-245-4160.

Who doesn’t like chocolate cake? Here is an excuse to have your cake and eat it too! Chocolate Cake Day is Monday. Chocolate Cake Day is a chocolate lover’s delight, and a day to eat cake.

“On this day, a white or yellow cake will not do. Nor, will part chocolate, part white suffice. It must be chocolate, all chocolate. You can make milk chocolate, dark chocolate, fudge, or any other type of chocolate cake.”

“The only reference to Chocolate Day on the Internet is from Ecard and calendar websites. This might lead you to conclude that this as a day for (and by) the Ecard companies.”

Stop in the Burns Branch Library to pick up the book we will be discussing at 7 p.m. Feb. 20 at “Dinner and a Book.”

New books we received this week:

River Road by Jayne Ann Krentz

Accused by Lisa Scottoline

The way of All Fish by Martha Grimes

New movie we received this week:

Runner Runner (rated R)

This week’s soup recipe comes from Debbie Macomber’s Cedar Cove Cookbook

Wonton Soup with Pork and Bok Choy

Serves 4



1 head baby bok choy, coarsely chopped, stems and leaves separated

2/3 pounds ground pork

2 scallions, minced

1 tablespoon peeled and minced fresh ginger

1 tablespoon soy sauce

1 tablespoon Asian sesame oil

2 teaspoons granulated sugar

1 teaspoon rice-wine vinegar

36 dumpling skins or wonton wrappers (can be found in the refrigerated section of your supermarket or at Asian markets.


4 cups reduced-sodium chicken broth

2 scallions, minced

1 clove garlic, minced

4 cups water

6 ounces snow peas, trimmed

Asian sesame oil

Bring a medium saucepan of water to a boil. Add salt and bok choy stems; cook 1 minute. Add bok choy leaves; cook 1 minute. Drain; run under cold water to stop cooking. Transfer bok choy to a cutting board; press with a clean dishcloth to squeeze dry. Coarsely chop.

In a large bowl, combine bok choy, pork, scallions, ginger, soy sauce, sesame oil, sugar and vinegar until combined.

Place one wonton wrapper on the countertop. Spoon about 2 teaspoons of the filling in the center of dumpling. Dip your finger in a bowl of warm water and moisten the edges of the dumpling. Fold the wrapper over the filling to make a half-moon shape, pressing the wet sides together to seal. Gently bend dumpling to make the classic crescent shape (this looks sort of like a nurse’s cap). Repeat until all dumplings are finished, storing finished dumplings on a baking sheet under a damp dish towel to keep them from drying out.

For soup: In medium saucepan, combine broth, scallions, garlic and 4 cups of water. Bring to a simmer over medium heat. Add wontons and snow peas and simmer, until filling is just cooked through, about 5 minutes. The dumplings will rise to the top when done.

Ladle the soup into serving bowls; garnish with a dash of sesame oil.

Tip: If baby bok choy is unavailable, regular-sized bok choy is a fine substitute.


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