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4C
WEDNESDAY, JULY 19,2006
Jean Rea
Cooking with Jean
and vinegar are a great way not only to preserve our fruits
and vegetables, but a way to create some wonderful foods.
My bread-and-butter pickle recipe is an old one from my
family. The brined dill pickle recipe is an old country recipe
that has been used by homemakers for over 100 years.
Happy pickling!
Bread-and-butter pickles
4 quarts cucumbers
1 1/2 cups onions, sliced
2 large garlic loves
1/3 cup salt
2 quarts ice, crushed or cubes
4 1/2 cups sugar
1 1/2 teaspoons turmeric
1 1/2 teaspoons celery seed
2 tablespoons mustard seed
3 cups white vinegar
Wash cucumbers thoroughly using a vegetable brush.
Drain on rack. Slice unpeeled cucumbers into 1/8 inch to 1/4
inch slices. Discard ends. Add onion and garlic.
Add salt and mix thoroughly. Cover with crushed ice or ice
cubes and let stand 3 hours.
Got ground beef?
Try these easy main tlishes
From staff reports
As all good cooks know, ground beef is one
way to make the family food budget stretch,
and there are countless ways to prepare it.
Here are a few you may not have tried yet.
Dirty Rice
This is great with a fresh salad and garlic
bread.
1 package Zatarain’s Dirty Rice Mix
2 1/2 cups water
2 tablespoon butter
1 lb. ground meat
Brown meat in 2 1/2 quart saucepan.
Drain excess liquid. Add water and butter
and bring to a boil. Add Zatarain’s Dirty
Rice Mix and return mixture to boil. Reduce
heat, stir and cover. Simmer over low heat
for 25 minutes.
Note: Finely chopped chicken giblets may
be substituted for a portion of the ground
meats.
Pizza Burgrs
1 large loaf (1 pound) French bread
1 lb. extra lean ground beef or
ground round, browned and drained
1 teaspoon dried Italian seasoning
1/2 teaspoon garlic salt
1/4 teaspoon ground black pepper
3 tablespoon finely chopped onion
1 small can mushroom stems and
pieces, drained and chopped
1/2 cup prepared pizza sauce
1 small can sliced ripe olives,
drained
8 slices mozzarella cheese
Additional pizza sauce for dipping
(optional)
Cut French bread in half lengthwise and
toast lightly under broiler. Combine meat,
Italian seasoning, garlic salt, pepper, onion,
mushrooms and the 1/2 cup pizza sauce.
Spread on bread. Sprinkle with olives. Cut
squares of cheese in half to form trian
gles and arrange on top. Place loaves back
under broiler until cheese melts and lightly
browns, about 1 to 2 minutes. Remove from
broiler. Cut each loaf into 4 pieces for indi
vidual sandwiches.
... located m
(Mwntowi ffievm
922 Carroll Street • Perry, Georgia 31069
478-987-1866
www.frontporchtea.com
Sharing some great old pickling recipes
I was asked this week if I
have a degree in “pickling.”
It has been said by some
people at the Perry Farmers
Market, “Give Ms. Jean any
thing and she will pickle it.”
Growing up on a farm, I
can remember the crocks
around the house in the sum
mer, with cucumbers in the
salt brine or the cabbage fer
menting to make kraut. Salt
Cheesburgh Pie
In this recipe the pie crust is used as a top
ping over the meat and cheese. You can use
a frozen pie crust or a rolled pie crust from
the dairy section, or make your own.
1 unbaked pie crust
1 1/2 lb. lean ground beef
1/4 cup chopped onion
3/4 cup ketchup
2 tablespoon sweet pickle relish
1/8 teaspoon, pepper
4 oz. (1 cup) shredded sharp
Cheddar cheese
Preheat oven to 450 degrees. Take pie
crust out of refrigerator or freezer. Preheat
oven to 450 degrees. Brown ground beef in
large skillet over medium-high heat until
thoroughly cooked, stirring frequently.
Drain. Reduce heat. Add onion and simmer
5 to 8. Add ketchup, pickle and pepper; mix
well. Cook 2 to 3 minutes or until thoroughly
heated. Spoon beef mixture into ungreased
9-inch pie pan. Sprinkle with cheese. Place
pie crust over hot beef mixture and cut slits
in center Bake for 15 -20. Crust should be
brown.
Chbsy stuffhj meatballs and
SPAGHETTI
From the kitchens of Ragu
1 lb. ground beef
1/2 cup Italian seasoned dry bread
crumbs
1 egg
2 ounces mozzarella cheese, cut into
12 (1/2-in.) cubes
1 jar (1 lb. 10 oz.) Ragu Old World
Style Pasta Sauce
8 ounces spaghetti, cooked and
drained
. In medium bowl, combine ground beef,
bread crumbs and egg; shape into 12 meat
balls. Press 1 cheese cube into each meat
ball, enclosing completely.
In 3-quart saucepan, bring Pasta Sauce to
a boil over medium-high heat. Gently stir in
uncooked meatballs. Reduce heat to low and
simmer covered, stirring occasionally, 20
minutes or until meatballs are done. Serve
over hot spaghetti.
Experience warn Southern
hospitality while dining with family
andfriends.
Open Tuesday - Saturday
10:00 am - 5:00 pm
for lunch, specialty desserts
and afternoon tea
Drain thoroughly. Remove garlic cloves.
Combine sugar, spices and vinegar. Heat just to boiling.
Add drained cucumber and onion slices and heat 5 min
utes.
Pack hot pickles loosely into clean, hot pint jars to 1/2
inch of top. Adjust jar lids. Process in boiling water for 5
minutes, starting to count processing time as soon as water
in canner returns to boiling. Remove jars. Cool and store.
Yield. 7 pints.
Note: Sugar may be reduced to 4 cups if a less sweet pickle
is desired.
Bribed Bill Pickles
20 lbs. cucumbers 3 to 6 inches in length
3/4 cup whole mixed pickling spice
2 to 3 bunches dill, fresh or dried
2 1/2 cups vinegar
1 3/4,cups salt, pure granulated
2 1/2 gallons water
Cover cucumbers with cold water. Wash thorough
ly, using a vegetable brush. Handle gently to avoid
bruising. Take care to remove any blossoms. Drain
on rack or wipe dry.
Place half the pickle spices and a layer of dill in a 5 gal
lon crock or jar. Fill the crock with cucumbers to within 3
or 4 inches of the top. Place a layer of dill and remaining
spices over the top of the cucumbers. (Garlic may be added
if desired) Thoroughly mix the vinegar, salt and water and
pour over the cucumbers.
Cover with a heavy china or glass plate or lid that fits
inside the crock.
Use a weight to hold the plate down, and keep the cucum
bers under the brine. A glass jar filled with water makes a
good weight. Cover loosely with a clean cloth. Keep pickles
at room temperature and remove scum daily when formed.
Scum may start forming in 3 to 5 days. Do not stir pickles,
FOOD
Food Service Inspection Report
Houston County Environmental Health inspectors visited the following food
service establishments between July 10 and July 14.
Ratings of 90-100 are considered excellent; 80-89, fair; 70-79, satisfactory.
All major discrepancies are corrected before the health inspector leaves the
premises. Major discrepancies are coded as follows: A. Employee hygiene mat
ters; B. Food handling techniques; C. Temperature control of foods or food
sources; D. Facility or equipment problems; E. Storage of cleaning products or
toxic materials.
Arby’s, 103 Russell Parkway, Warner Robins, 81, C
Bahama Bob’s, 700 Highway 96, Bonaire, 98
Burger King, 851 Warren Drive, Warner Robins, 98
Chevy’s of Warner Robins, 1229 Russell Parkway, Warner Robins, 91
China Palace, 306 Russell Parkway, Warner Robins, 81, C
Colonial Gardens of Perry, 1026 Keith Drive, Perry, 95
Dai-Ichi Japanese Restaurant. 733 Russell Parkway, Warner Robins, 91
Don’s Place Case, 759 Highway 247 S., Bonaire, 99
Econo Lodge Mini Kitchen, 102 Valley Drive, Perry, 94
El Jaliencse. 1114 Highway 96, Kathleen, 95
Fish Port Inc., 413 Green St., Warner Robins, 78, C, E
Hardee’s, 421 N. Davis Drive, Warner Robins, 65, C
Hooters, 210 Margie Drive, Warner Robins, 86
Huddle House, 2075 Watson Blvd., Warner Robins, 99
J & B Catering, 214 Windsor Drive, Warner Robins, 100
Jalisco Grill, 2907 Watson Blvd., Warner Robins, 86, D
Krystal/Flash Foods, 10136 Hawkinsville Road, Warner Robins, 83, C
Long John Silvers, 2000 Watson Blvd., Warner Robins, 90
Mike’s Hot Dogs &Hamburgers, 823 Russell Parkway, Warner Robins, 97
Mrs. Winner’s Chicken, 825 Russell Parkway, Warner Robins, 64, B, C
New China Buffet I, 4025 Watson Blvd., Warner Robins, 98
New China Buffet 11, 1531 Watson Blvd., Warner Robins, 80, C
O’Charley’s, 2990 Watson Blvd., Centerville, 94
Ole Times Country Buffet, 1200 Russell Parkway, Warner Robins, 97
Oxygen Fitness Center, 1291 S. Houston Lake Road, Warner Robins, 92
Perry Senior Center, 1060 Keith Drive, Perry, 97
Popeye’s Chicken & Biscuits, 744 Russell Parkway, Warner Robins, 84
Swanson, 933 Carroll Street, Perry, 95
Travelodge, 100 Westview Lane, Perry, 94
Waterford Golf Club Snack Bar, 620 Highway 96, Bonaire, 100
White Diamond Grill, 497 Highway 247 S., Bonaire, 95
Yoko Restaurant and Case, 1512 Elberta Road, Warner Robins, 94
Zaxby’s, 861 Warren Drive, Warner Robins, 87, C
Sandwick Sfeoppe
1201 Sunset Ave. • Perry Plaza
Hours: Mon, Tue, Thurs, Fri. 11am-7pm•Wed 11am-2:3opm
► *
' J
VV '~i%Zr4m
but be sure they are completely covered with brine. If nec
essary, make additional brine, using original proportions
specified in recipe.
In about 3 weeks, the cucumbers will have become an
olive-green color and should have a desirable flavor.
Sweet cucumbb pickles
7 lbs. cucumbers, cut and sliced.
Cover with 2 gallons water mixed with 2 cups
lime.
Soak 24 hours. Rinse 3 times in cool water. Soak 3 hours
in ice waters. Remove. Pour syrup over cucumbers and soak
up to 24 hours.
Syrup:
2 quarts apple cider vinegar
4 1/2 lbs. sugar
1 tablespoon salt
Pickling spice to taste
Boil 35 minutes. Put in hot jars and seal.
Squash Pickles
8 cups yellow squash, slice
2 cups onions
3 larger bell peppers (1 red, 2 green)
Cover in water with 1/2 cup salt. Let stand 1 hour.
Drain well.
Bring to boil:
2 cups vinegar
3 cups sugar
2 teaspoons celery seed
2 teaspoons mustard seed
Bring to full boil. Then add squash and peppers. Bring to
boil for 5 minutes. Place in jars and seal. Put in refrigerator
24 hours before serving.
478-987-2428 '
•Hot & Cold Sandwiches
(Many to Choose) ’
Judy’s Choice This Week:
Grilled Ham & Cheese w/pickles & chips-$4.75
•Hot Soups (Made Fresh Daily)
Cup-$2.50 • w/meal-$1.50
•Kids Menu Available
plus Salads • Desserts • Drinks
HOUSTON DAILY JOURNAL
00036046