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HOUSTON DAILY JOURNAL
from the kitcheij:
Fresh summer veggies make us all happy campers
By Faye Jones
ENI Staff Writer
Are we now happy campers? Of course we are! All the
wonderful fresh veggies we’ve craved so long are in our own
gardens or the markets. Friends are sharing with friends
and it is so much fun. Last week I received cucumbers,
squash and tomatoes. This week I shared our now-ripe
tomatoes, eggplant and Irish potatoes.
Although eggplant may bring a “yuk” or two from some,
I find it a delightful vegetable that can be prepared in many
ways. I made the following casserole for Sunday lunch. It
was soooo good. Would have been better had I not forgotten
the cheese! Oh, well, as I’ve stated many times, cooking is
not an exact science. One must use one’s head as well as a
recipe!
Eggplant Cassbhjle
1 large eggplant or 2 medium
1 medium onion, finely chopped
1 egg
1 can cream of mushroom soup
1 cup sharp Cheddar cheese, shredded
Butter-flavored cracker crumbs
1 sleeve saltine crackers
2 teaspoons baking powder
1/4 cup evaporated milk
Peel and cube eggplant. Cover with cold water with a bit
of salt added and bring to a boil. Reduce heat and cook until
tender. Drain well. Place in a large mixing bowl and mash
with a potato masher or large spoon. Add remaining ingre
dients except butter-flavored crackers. Add salt and pepper
to taste only after you have added the saltines since they
are salted.
Pour mixture into a prepared baking dish and bake at 350
for 30 minutes. Crumble butter flavored crackers and add
1/4 stick butter. Mix by hand. Add to casserole and continue
baking until crumbs are golden brown.
Note: Use this recipe for squash casserole, too. Very
good.
SUNSHINE
lower blood levels 3
An eight-ounce glass of 100 percent orange juice contains
72 milligrams of vitamin C, more than a full day’s supply!
Folate- Folate is essential for growth and development. It
plays a key role in DNA formation and cell division, helps
guard against one form of anemia, and can help reduce the
risk of birth defects of the brain and spinal cord, known as
“neural tube defects.”
To help reduce their risk of someday having a baby with a
neural tube defect, women need to get plenty of folate every
day (400 micrograms), even if they aren’t actively planning
a pregnancy.
Potassium -Potassium is important for maintaining fluid
and electrolyte balance in cells. It also assists in sending
nerve impulses, helps muscles contract, and releases energy
from protein, fat and carbohydrates during metabolism
According to the National High Blood Pressure Education
Program, potassium plays an important role in our cardio
vascular health
Calcium
Calcium aids in bone and tooth development, blood pres
sure regulation and muscle function. Approximately 25
percent of women over the age of 50 years suffer from osteo
porosis caused by not consuming enough calcium and other
bone-healthy nutrients on a daily basislO
Calcium-fortified orange juice is an excellent non
dairy source of calcium that is also lactose-free.
Citrus juices also contain thiamin, niacin, Vitamin 86, mag
nesium and phytonutrients which are believed to help in the
body’s fight against cancer and problems related to aging.
Here are some recipes from the Florida Department of
Citrus to give you some new notions about one of nature’s
nutritional best-bets.
Shrimp and Citrus Salad
This spectacular recipe makes six servings.
1 teaspoon anchovy paste
1/8 cup Dijon mustard
1/8 cup finely chopped garlic, divided
3/4 quart Florida Orange Juice, divided
3/4 cup olive oil
1 1/2 cup Florida Grapefruit Juice
1/4 cup lime juice
1 teaspoons Old Bay Seasoning
1 or 2 lbs. peeled and deveined shrimp
2 bags cleaned and cut Romaine lettuce.
3 cups seasoned croutons
2 cups Florida Orange Sections
1/2 cup grated Parmesan cheese
To prepare the dressing, combine the anchovy paste, mus
tard and 1/2 tablespoon of garlic in a food processor; puree
until smooth. While the processor is running, slowly add 1
cup of the Florida Orange Juice followed by the olive oil; mix
until incorporated, cover and refrigerate.
To prepare the marinade, combine the Florida Grapefruit
Juice, lime juice, Old
Bay Seasoning, remaining garlic and remaining Florida
Orange Juice; reserve. Place eight shrimp on each of 6
skewers and marinate in the refrigerator for four hours.
Discard the marinade, cover and refrigerate the shrimp
until needed. To prepare each salad, grill one shrimp skewer
(2-3 minutes per side), and keep warm. Toss lettuce with
dressing and top each with croutons, a few orange setions ,
Parmesan cheese and the shrimp from one skewer.
Florida Sunshine Shake
1 cup Florida Orange Juice
1/2 cup Florida Grapefruit Juice
1 ripe banana
1/2 cup low-fat vanilla yogurt
1/2 teaspoon vanilla extract
Combine all ingredients in blender until smooth. Pour
into glass, and serve immediately.
Makes two 8-ounce servings.
Iced Tea with a Twist
Love iced tea? Here’s how to add nutrients and flavor to
CornmealPe
1/2 cup margarine, melted
1 cup sugar
1 egg, separated
1/2 cup milk
1/2 tsp vanilla
3 tablespoons commeal (hot com bread mix)
Melt margarine and blend in sugar. Beat in egg yolk,
vanilla and milk and blend well with sugar mixture. Beat
egg white until stiff and fold into mixture, then fold in the
dry commeal. Pour mix into fin 8-inch unbaked pie shell
and bake 30 minutes at 350. You’ll be surprised!
Roast Pork With Boggs Bbiry Sauce
(Boggs is a cranberry liqueur that is wonderful for cook
ing meats and desserts)
1 top, boneless pork loin, about 4 pounds
Salt and pepper
1 can whole cranberry sauce
1/2 cup Boggs Cranberry Liqueur
1/3 cup smoky barbeque sauce
Parsley, chopped
Crabapples, peach halves or spiced apple slices
for garnish
Preheat oven to 325. Sprinkle roast with salt and pepper.
Place meat, fat side up, on a rack in a shallow roasting pan.
Insert meat thermometer so tip is in center of meat. Roast
uncovered until thermometer registers 170 degrees - about
2 1/2 hours. Remove roast from pan and allow to stand 15
minutes before carving.
Note: I use a browning bag. It is quick, less clean-up and
does the same job. Just follow directions that come with
bags.
To make sauce, mix 1/3 cup pan drippings, cranberry
sauce, Boggs Cranberry Liqueur and barbeque sauce in
saucepan and heat to boiling.
Mg? /if X4mmrf\ ' TfMTffTIIB JBmzS
Fla. Dept, of CitruN
Grilled shrimp, fresh romaine and a citrus dressing go together for a summer salad that’s good for your health and
your waistline.
your favorite refresher.
4 cups cold strong tea
1 cup Florida orange juice
1/2 cup Florida grapefruit juice
1/4 to 1/3 cup sugar
Ice cubes
Strips of Florida orange and grapefruit peel
(optional)
In a 2-quart pitcher combine tea, orange juice, and grape
fruit juice. Stir in desired amount of sugar to taste.
To serve, pour over ice cubes in glasses. If desired, tie a
strip of orange peel and a strip of grapefruit peel into a knot
and use as a garnish. Serve
at once.
Grilled Grapefruit
Great with chicken or sea
food.
3 Florida grapefruit
1 tbsp. sugar
1/2 tsp. cinnamon
Preheat the grill to a medi
um-high heat. Slice the ends
off the grapefruit.
Cut 3/4 inch thick rounds,
yielding about 3 or 4 slices.
Combine the sugar
and cinnamon. Sprinkle
the sugar mixture on both
sides of each slice.
Grill the grapefruit for 5
minutes or until the slices
are hot and the sugar begins
to caramelize. Make sure
to turn the slices halfway
through cooking.
Makes 4 servings.
Editor’s note: People tak
ing some prescription medi
cines should not eat grape
fruit products. If you have
any questions about this,
check with your pharmacist.
FOOD
Cass or stop by and see (Barbara who wifi gladly assist
you with your sefections.
JONES 904 Carroll Street • Perry, Georgia 31069
JEWELERS, INC. J
478-987-1531
I i
Slice pork, arrange slice on
a platter and spoon sauce
over slices. Garnish with
chopped parsley and fruit.
Serve remaining sauce on the
side.
This is good in summer
when pork is economical and
also for a holiday meal.
Enjoy!
by General Mills
No-Bike S'more
Bins
3 cups Cocoa
Puffs Cereal
3 cups Golden
Grahams Cereal
1 cup peanuts
1/2 cup peanut
butter
1 (10.5-oz.) bag miniature marshmallows
2 tablespoons milk •
Spray bottom and sides of 13x9-inch pan with cooking
spray or grease with shortening. In large bowl, mix both
cereals and peanuts.
In 3-quart saucepan, heat peanut butter, marshmal
lows and milk over low heat, stirring occasionally, until
peanut butter and marshmallows are melted and mixture
is smooth.
Pour peanut butter mixture over cereal mixture; stir to
coat well. Press mixture in greased pan. Cool at lea&t 30
minutes before serving. Cut into bars.
'•PEACHES
•PLUMS
•SHELLED
PEAS
3801 HWY 41 N.
Byron, GA 31008
.478-953-3820,
WEDNESDAY, JULY 19, 2006
I
Faye Jones
the fcitchep
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Whether you are dining
jormaf or casuaf
(Barbara at Jones
Jewefers has the china
and crystaf pattern
justjor you. She afso
has a bridafregistry
with the brides' pattern
sefections set up for
you to shop from.
3C
•SHELLED N
BUTTER BEANS
•SEASONAL
VEGETABLES
Owners:
Burl Sasnett
lo Sasnett