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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