Archive for July, 2010

BP loses pound(s)11bn in just three months

0 Comments | Evening Times; Glasgow (UK), Jul 27, 2010

Oil giant BP plunged into the red for the first time in 18 years today as it posted a massive loss of pound(s)11 billion.

The firm, which also confirmed the departure of chief executive Tony Hayward, posted the figure for the April-June period after the Gulf of Mexico oil spill.

BP is replacing Mr Hayward with American Bob Dudley and has also set aside pound(s)20.8bn to deal with the bill for the oil spill clean-up operation.

Mr Hayward leaves on October 1 with a pound(s)1 million pay-off – and an pound(s)11m pension pot.

A company shake-up will also see BP sell off up to pound(s)19.3bn of its assets.

* FULL STORY – PAGE 8

Courage and fitness were key to saving couple’s lives

0 Comments | Evening Times; Glasgow (UK), Jul 27, 2010 | by CAROLINE WILSON

A MAN’S fitness and courage probably saved him and his wife’s life after they were attacked in a bungled break-in, it has been claimed.

Robin Hyslop coached Johannes Alder, 37, who was attacked along with his wife at their Paisley home last Friday.

Paying tribute to the martial arts champ, Mr Hyslop said: “A friend phoned me on Friday night and I found it difficult to take in.

“Johannes is a very fit man and I’m sure that his fitness and his courage saved both their lives.

“It’s great to hear that Liz and Johannes are now both out of hospital.

Mr Alder, a five-times British champion in sombo wrestling, and his wife Liz, 38, are recovering after being knifed by two men who broke into their home.

Police are still hunting for the pair believed to be responsible for a string of break-ins that night.

Johannes was stabbed in the face and the neck after confronting the two intruders, believed to be teenagers, who had already attacked his wife at their home in Saucel Hill Terrace.

The crime has sent shockwaves through the community and senior figures in sombo wrestling, a Russian martial art which merges judo, ju-jitsu, karate and east European wrestling.

As well as winning the British title five times, Mr Alder has won the Scottish championships almost ever year for the past 10 years and represented the UK in the world championships.

Mr Hyslop, chairman of the British Sombo Federation, coached Johannes in England before he trained in Glasgow clubs.

“Johannes’s father was my Judo coach back in the 70s, he had a fantastic attitude and was respected by everyone in the Judo world.

“Johannes has the same qualities and is liked by all who compete in Judo and Sombo wrestling.

“He became my student at a young age and then went on to train at Glasgow clubs when he went to university.

“Johannes is an inspiration to many of the young competitors who love to watch him compete and a great ambassador for Judo and Sombo Wrestling.

“When I travel to overseas events there are always people asking for him.

“It’s frustrating to think that this just happened out of the blue. I hope the police catch the people responsible.”

caroline.wilson@ eveningtimes.co.uk

Recipes

0 Comments | Daily Record; Wooster, Ohio, Jul 21, 2010 | by Robert Warren

The following recipes were submitted by Ruth Brown, who is helping to plan the second annual “Salsa Sizzle” to benefit Central American Medical Outreach.

TORTILLA CHICKEN

4 boneless, skinless chicken

breasts

1 (4.5-ounce) can green chiles,

chopped

4 slices Monterey pepper jack

cheese

1 cup tortilla chips, finely

crushed

Spray a baking sheet with cooking spray, place the chicken breasts on the sheet, place a slice of cheese on each breast and then divide the can of chiles between the four breasts on top of the cheese.

Divide the tortilla chips between the four chicken breasts on top of the green chiles.

Bake at 375 for 30 minutes or until chicken is cooked through. Serve on top of shredded lettuce with a dollop of salsa, sour cream and guacamole.

DR. BROWN’S

MEATLOAF

2 pounds ground beef

1/4 cup applesauce

1/4 cup oatmeal

2 eggs

4 tablespoons ketchup

1 medium onion, diced

salt and pepper, to taste

Mix all ingredients together and form two loaves. Place both loaves into a 9-by-13 inch pan and bake at 375 degrees for 1 hour. Add sauce last 5 min.

For sauce:

1 cup ketchup

4 tablespoons mustard

1/2 cup brown sugar (may

substitute with Splenda

brown sugar)

GROUPER VERACRUZ

4 (6-ounce) grouper fillets

cooking spray

1 tablespoon olive oil

2 cups onion, chopped

1 teaspoon ground cumin

1 garlic clove, minced

1/4 cup water

2 tablespoons fresh cilantro,

chopped

3 tablespoons fresh orange

juice

1/2 cup pitted green olives,

chopped

1 tablespoon fresh lime juice

1 tablespoon capers

2 tablespoons tomato paste

1 (10-ounce) can diced

tomatoes and green chiles, undrained ( I use Rotel)

Preheat oven to 400. Place fish in a 9-by-13 inch baking dish coated with cooking spray.

Heat oil in a large nonstick skillet over medium heat. Add onion; saute 3 minutes. Add cumin and garlic; saute 1 1/2 minutes. Add water and remaining ingredients; bring to a boil. Reduce heat; simmer 3 minutes or until slightly thick. Pour tomato mixture over fish. Serve over couscous or rice.

Bake at 400 degrees for 20 minutes or until fish flakes easily when tested with a fork.

Calories, 258; Fat, 7 grams; Carbs, 13.7; Fiber, 2.8.

TOMATO SQUASH

CASSEROLE

1 small zucchini squash,

sliced

4 medium tomatoes, sliced

2 medium green peppers,

diced

2 medium onions, diced

Seasoning (Splenda, salt,

pepper, garlic powder)

8 ounces shredded 2 percent

cheddar cheese

Place unpeeled sliced zucchini in a layer in a baking dish, then a layer of tomatoes, then peppers/onions. Sprinkle lightly with each seasoning. Add a layer of cheese. Repeat until casserole is heaped high, ending with cheese.

Cover and bake in a 400-degree oven for 30 minutes. Remove cover, reduce heat to 350 degrees and cook about 45 minutes more.

STRAWBERRY BLUE CHEESE SALAD

8 cups lightly packed, torn

butter lettuce

1 pint (12-14 ounces)

strawberries, stemmed and

sliced

1/3 cup coarsely chopped red

onion

orange vinaigrette

6 tablespoons whole pecans,

toasted

6 tablespoons crumbled blue

cheese

In a large bowl, toss lettuce, strawberries, onion and vinaigrette. Divide equally on six salad plates
pepper spray