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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 I I >s c I mZm ‘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* *** w® —■ 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- // t ; >' : ' !i f ;! ... 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