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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 m, .*|p A* sn ©// 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