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HOUSTON DAILY JOURNAL
iiKiFoik
HOST and FOlinn
MW
Lost and Found
Have you lost a recipe?
Let us help you find it.
Maybe it’s one that was
on the back of a box. Maybe
you remember having it as
a child.
Maybe you tried it at a res
taurant and want something
similar.
Just call Charlotte
Perkins at 987-1823, Ext.
234, or send an e-mail to
hhifood@vahoo.com with
your recipe request, and if
we can’t find and print it for
you, we’ll ask the other read
ers for their help.
First, a correction
The recipe given for chick
en with sour cream last week
in the story about Wednesday
night suppers at Bonaire
Methodist Church should
have said 1/2 cup sour cream,
not 12 cup(s) sour cream!
We apologize for the missing
/, and hope nobody actually
went out and bought 12 cups
of sour cream. Yikes! Please
let me know if you find an
error - or a suspected on in
a recipe.
In the meantime, here are
some good, cool ones you
might have forgotten.
Bumblebee Salad
2 cans of black beans
(16 oz) rinsed and
drained
1 10 oz package of fro
zen corn
1 red bell pepper,
chopped.
1 green bell pepper,
chopped
1 vidalia onion,
chopped
2 cloves of garlic,
minced
1/4 ciip of herb or bal
salmic vinegar
1 tablespoon-to-1/4 cup
olive oil
1 tablespoon each of
fresh thyme, tarragon,
and/or dill or sweet basil
Combine all ingredients
and chill. Will keep up to
two weeks in the refriger
ator. You can substitute a
good commercial Italian or
Greek vinegar-and-oil based
dressing for the marinade
ingredeints.
Five Cup Heavenly Hash
A wonderful summer des
sert or side dish. Be sure to
drain the fruit well. You can
use fruit cocktail, but this
version is better.
1 11-oz. can mandarin
oranges, well drained
1 16-oz. can pineapple
chunks, well drained
1 cup flaked coconut
1 cup miniature marsh
mallows
1 cup sour cream
In large bowl, add all ingre
dients and stir till mixed
thoroughly. Put in the fridge
covered. Cool for 2 hours at
least. This is good for sev
eral days.
GILBERT
APPLIANCE, INC.
925 Jernigan St., • Perry, GA
478-987-2284
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‘Ms'gic from the kitchen:
For those who love liver,
Here's a good summer entree
Appetites are turning to salads and fruit as
temps continue to soar. Heavy food simply doesn’t
go well with hot weather but we must have
enough substance in our diets to keep our motors
running smoothly.
The following recipe may make some folks gag
but there’s nothing better to me than a tender,
well-done slice of calf liver and onions. See? I
told you you’d gag! But try the following recipe
anyway.
Liver in herb sauce
3 medium onions
2 tablespoon butter
1 1/2 pounds beef liver
1/2 cup tomato juice
Salt and pepper to taste
1/2 teaspoon thyme
1 Tablespoon fresh minced parsley
Peel and slice onions into rings; set aside. Melt
butter in skillet, add liver and cook quickly on
both sides. Remove liver from skillet and cut into
strips, return liver strips to skillet, add onion
rings, tomato juice, salt, pepper and thyme. Cover
and cook gently for 15 minutes or until liver is
well done, yet tender. Before serving, sprinkle
with parsley flakes. Serves 4.
■Pa Iff
tSfe* ***
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Jean Rea
Cooking with Jean
chopped daddy’s cotton until it was clean and
then we went to help the neighbors. The paid us
$3 a day and fed us lunch. I so well remember the
mayonnaise cake that one lady always made for
our dinner.
I remember going to Aunty Cindy’s house after
church on Sunday. She would always have a won
derful jar of peach pickles on the tale. I remem
ber Aunt Betty’s jam cake she always brought to
the family reunion.
I remember those wonderful watermelons
daddy grew in our garden. Mama was not one
to waste, so we made watermelon preserves with
the rind.
Make some memories.
Watermelon Rind Preserves
Select melons with thick rinds. Cut off outside
green peel, leaving white and a small portion of
the ripe melon. Cut into small dice. Soak in mild
salt water overnight (1 1/2 cup salt to 1 gallon
of water. Remove from salt water. Cook in clear
water for 30 minutes or until tender. Drain well.
For four pounds (11 cups of melon rind), make a
syrup of
9 cups sugar
4 lemon slices
8 cups water
4 sticks cinnamon
4 teaspoons whole cloves
Tie spices in cheesecloth bag. Boil syrup and
spices 5 minutes before adding watermelon rind.
If desired, a few drops of food coloring, red or
green, to tint preserves may be added 4 or 5 min
utes before removing from heat. Remove spice
bag. Pour into sterilized jars and seal.
Miracle Whip Chocolate Cake
1 1/2 cup salad dressing or mayonnaise
1 1/2 cup sugar
1 1/2 teaspoon vanilla
3 cups flour
3/4 cup cocoa
1 1/2 teaspoon baking soda
Dash of salt
1 cup water
Watermelon rmd preserves and peach pickles
This time of the
year brings back
some very fond
memories. I grew
up on a small farm
in North Louisiana
and we worked
very hard long
hours in the sum
mer canning and
storing our food
for the winter. We
FREEZERS
Upright (Frost free)
and Chest Type
Starting at
•Commercial Rated
•Manual Defrost
•2 Lift-Out Storage Baskets
•Lock with Pop-Out Key
•Adjustable Temp Control
•Interior Light
•Defrost Drain
•Oil Cooler
Dimensions
35” H x 61-I/4”W x 29-l/2”D
. (Cabinet depth includes doo< /
00035367
FOOD
Pineapple chicken
1 broiler/fryer chicken cut into serving
pieces (may use breasts, thighs or drum
sticks)
1 (8-oz) can crushed pineapple in its own
juice
1/2 cup dry white wine
1/2 teaspoon ground ginger
Salt and white pepper to taste
1 tablespoon cornstarch
1/2 cup orange juice
Place chicken, skin-side up in a shallow roast
ing pan. Bake in preheated 400 degree oven for
30 minutes. Stir together pineapple, wine, gin
ger, salt and pepper in a small bowl, spoon over
chicken. Bake 30 minutes longer or until chicken
is fork-tender, remove chicken to serving platter
and keep warm.
Stir together cornstarch and orange juice until
smooth; stir into liquid in roasting pan. Bring to
a boil over medium heat, stirring constantly, boil
1 minute. Spoon some of the sauce over chicken
and serve with remaining sauce.
Ormital noodles with snow peas
1 tablespoon peanut oil
1 tablespoon sesame seeds
12 ounces boneless chicken breast cut
Creamy Cocoa Frosting
Combine salad dressing, sugar and vanilla. Add
ombined dry ingredients alternately with water,
ixing well after each addition. Pour into two wax
paper-lined 8 or 9 inch layer pans. Bake at 350
degrees for 30 to 35 minutes or until wooden pick
inserted in center comes out clean.
Cool 10 minutes. Remove from pans. Cool. Fill
and frost with Creamy Cocoa Frosting.
1 8-oz. pkg. cream cheese, softened
1 teaspoon vanilla
Dash of salt
5 cups powdered sugar, sifted
1/2 cup cocoa
2 tablespoons milk
Combine cream cheese, vanilla and salt, mix
ing until well blended. Add combined sugar and
cocoa alternately with milk, beating until light
and fluffy.
Peach Pickles
8 lbs. peeled peaches
3 lbs. sugar
4 sticks cinnamon
2 tablespoons whole cloves, crushed
1 tablespoon fresh ginger
1 quart vinegar
Wash and peel peaches. Treat to prevent dark
ening. Dissolve sugar in vinegar in large saucepan
and heat. Boil 5 minutes and skim. Add spices tied
in a cheesecloth bag. Drop drained peaches into
boiling syrup and cook until they can be pierced
with a fork, but not soft. Remove from heat and
allow peaches to set in pickling liquid
overnight to plump. Bring to a boil. Pak
peaches in hot jars, leaving 12/4 inch
head space. Pour hot liquid over peach
es, leaving 1/4 inch head space. Remove
air bubbles . Adjust caps. Process 20
minutes in boiling water bath. Makes
about three quarts.
Jam Cake
2 cups flour
1 cup sugar
3/4 cup blackberry jam
3 eggs
1 cup buttermilk
3/4 cup shortening
1 teaspoon soda
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon cloves
1 teaspoon cocoa
1 12 teaspoon salt
Cream shortening and sugar. Add 1
egg at a time, beating well after each
addition. Add jam. Sift all dry ingre-
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... lambed i/n
&oW'ntmn zder-m
922 Carroll Street • Perry, Georgia 31069
478-987-1866
www.frontporchtea.com
into thin strips
2 cups fresh
snow pea pods
1 cup mandarin
orange sections,
drained, reserv
ing 1/4 up juice
1/2 cup sliced
red pepper
1/2 cup sliced
green onion
3 Tablespoon soy sauce
2 tablespoon rice vinegar
1 1/2 teaspoons ground ginger
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
2 cups cooked spaghetti
Heat oil and sesame seeds in a wok or large
skillet over high heat until hot. Stir in chicken,
snow peas, orange sections, red peeper and green
onion. Stir-fry 4 to 5 minutes. Stir in remaining
ingredients except spaghetti, heat thoroughly.
Serve over hot spaghetti.
Note: After draining spaghetti, jmu may er\joy
a few drops of dark sesame oil drizzled over spa
ghetti to keep it from sticking together and to add
to the flavor.
Enjoy!
dients three times. Add to butter mixture. Then
alternate with buttermilk. Bake in two layers for
30 minutes in a 350 degree oven.
Icing
2 cups of white sugar
1 small can evaporated milk
1/2 cup brown sugar
1 teaspoon butter
1 teaspoon vanilla
1/2 cup chopped nuts
Mix milk and sugar and bring to a boil Add
brown sugar, slowly stirring all the time. Cook
until a soft boil is formed in water. Remove from
fire for five minutes. Add vanilla flavor and nuts.
Beat until creamy.
Meet Jean Rea Saturday morning at the Perry
Farmers Market, where she sells her cookbooks,
preserves, pickles and baked goods.
l on£m« for the &pod old dag®
Read
jean Rea's
home cooking
column every
Wednesday in
the Houston Daily
Journal
Angelina’s
Italian Restaurant
is introducing a NEW and Revised
lunch menu. Look for our daily
featured lunch specials including
Panini Sandwiches and Pasta Delights.
Our famous all-you-can-eat soup and
garden salad with garlic rolls are still on the menu!
&
f *,'*"* ... -"&iOffig«|
Experience warm Southern .
hospitality while dining with family
andfriends.
Open Tuesday - Saturday
10:00 am-5:00 pm
for lunch, specialty desserts
and afternoon tea
WEDNESDAY, JULY 12,2006
Jr ... i
Faye Jones
the JdtcheD
Reservations Available
98T-9494
1500 Sam Nunn Blvd.
Exit 136
(Next to Quality Inn)
3B