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The Home Journal’s
DINNER
TABLE
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Kristy
Warren
Journal
Staff
Writer
DN>s for parties ,
Summer entertaining can be
made easy with dips! Every
time my friend Linda and I get
together to host a gathering,
we make dips galore! All have
different tastes, textures, and
looks, and combine to make our
guests feel like they’ve eaten
a whole meal. Not only do our
dips taste delightful, our spread
looks the part too! Each dip
can be served with a different
"dipper like bread, chips, or
crackers. At our last event, we
served chili dip, artichoke dip,
taco dip- all homemade, and a
store-bought onion dip that is a
favorite of Linda's family.
Linda made the hot artichoke
dip with a recipe from an epi
sode of “Dip Madness” on the
Food Network. It takes no time
at all to make and tastes better
than a restaurant's.
Ingredients:
1 cup thawed, chopped fro
zen spinach
11/2 cups thawed, chopped
frozen artichoke hearts
6 ounces cream cheese
1/4 cup sour cream
1/4 cup mayonnaise
1/3 cup grated Parmesan
1/2 teaspoon red pepper
flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder
Boil spinach and artichokes
in 1 cup of water until tender
and drain. Discard liquid. Heat
cream cheese in microwave for
1 minute or until hot and soft.
Stir in rest of ingredients and
serve hot.
Instead of serving this warm
dip with tortilla chips, I prefer to
buy a loaf of fresh crusty bread
to use for dipping. (The bread
also provides a variety as we
will be using tortilla chips for
other dips.)
Chili dip hooked me in college.
It can be made with or without
adding 1/2 pound of ground
beef, depending on time and
crowd. If you’re making the dip
for a bunch of guys, I would
add the meat. However, there's
meat in the canned chili, and
my friends and I enjoy it with
that way.
Ingredients:
1 8 oz. block of cream cheese
2 tablespoons Taco Bell Taco
Seasoning
1 can Hormel Chili (no beans)
1 bag Shredded Cheddar or
Mexican blend cheese
Blend cream cheese and taco
seasoning and spread In bottom
of glass casserole dish. Cover
with can of beanless chili. Top
with shredded cheese and heat
thoroughly in microwave until
cheese is melted.
This dip is good served with
Tostitos Scoops, so that all the
goodness stays in tact when
loading up the chip. If you.
chose to use additional meat,
brown the ground beef and add
it to the chili before spreading in
the dish.
International Tasting
Party planned
By CHARLOTTE PERKINS
Journal Lifestyle Editor
It’s time to mark your calendar and buy
your tickets. The International Tasting
Party is coming back to the International
City.
The event, hosted by the Middle Georgia
Democratic Women’s Club for the
second year, is set for Aug. 19 in the
Mclntyre Room of the Warner Robins
Recreation Department on Watson Blvd.
It will begin at 7 p.m. and will feature
a wide array of dishes from around the
world.
Becky Yeatman is chairing the party, and
also co-chairing entertainment for the
event with Gail Gallaher.
WEDNESDAY,
JULY 26, 2006
What's (Mins in Sara’s Kitchen
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Special to the Journal
“Cottage Living,” a new life
style magazine that’s a spin off of
“Southern Living, ” specializes in
features for a simplified lifestyle,
with comfort.
This week they’re sharing some of
their food features with the Journal,
which means that you get a tempt
ing taste of some of Sara Foster
recipes for the summer harvest. To
see more, go to cottageliving.com.
Grilled Farm Stand
Vegetable Kebabs
If using wooden skewers, soak in
water 30 minutes first to prevent
them from burning on the grill.
1 red bell pepper, cored, seed
ed, and cut into wedges
1 yellow bell pepper, cored,
seeded, and cut into wedges
1 red onion, cut into wedges
1/2 pound fresh okra, stems
removed
4 small pattypan or other sum
mer squash, quartered
2 small yellow squash, cut into
1-inch chunks
2 small zucchini, cut into 1-
inch chunks
1/2 cup fresh sage leaves
1/2 cup olive oil
1/4 cup pesto
Juice of 1 small lemon (about
2 tablespoons)
Sea salt, to taste
Freshly ground black pepper,
to taste
Secure first 8 ingredients on skew
ers, adding sage every 3 to 4 veg
etables and alternating vegetables
Yeatman says that her committee is
planning an evening of international
cuisine, entertainment and even a visit
from Madame Karma the fortune teller.
This is a benefit for the Democratic
Women, and those who attend will spot
a few political candidates lining up to try
the buffet, but no political speeches will
be allowed.
Betty Pearsall is in charge of
coordinating the food. Kathy Bird is
planning the decorations. Linda Horky
and Tina Simms are responsible for
publicity.
Linda Douglas is ticket chairperson. For
ticket information call 923-2998 or 328-
1201.
Food
Some delicious ways with
southern fruits and veggies from
“Cottage Living”
for flavor and color.
Combine oil, pesto, and lemon
juice in a small bowl, and whisk
until well blended. Brush marinade
onto kebabs, and add sea salt and
pepper.
Grill over medium-high heat 8 to
10 minutes per side or until slightly
charred but still crisp.
Note: Vegetables may be grilled on
a grill skillet without skewers 10 to
15 minutes per side or until charred
and crisp-tender, if desired.
Fried Green Tomato BLT
cup canola oil
1/2 cup all-purpose flour
1/2 cup yellow commeal
2 tablespoons sugar
1 1/2 teaspoons sea salt
1/2 teaspoon freshly ground
pepper
1 large egg
1/2 cup buttermilk
2 large green tomatoes, cored
and sliced into 1/4 -inch slices
1/2 cup Quick Basil Mayonnaise
(recipe below)
1 (16-ounce) loaf ciabatta or
focaccia, cut in half horizon
tally
Bibb lettuce
12 thick-cut bacon slices,
cooked crisp
2 2 heirloom tomatoes,
cored and sliced thinly
1. Preheat oven to 200°. Heat oil
in a large skillet over medium-high
heat. (Oil should sizzle when a small
amount of flour is dropped into skil
let.)
2. Combine flour and next 4 ingre
dients in a bowl. Whisk egg and but
termilk together
in a separate bowl. Dip 1 green
tomato slice in egg mixture until
coated on both sides; dredge in flour
mixture to coat both sides, and place
in hot oil. Repeat with remaining
slices, frying in batches. Fry 2 min
utes or until undersides are golden
brown; flip and repeat. Remove with
tongs or a slotted spatula, and place
on a baking sheet lined with paper
towels to drain. Keep warm in 200°
oven.
3. Spread Quick Basil Mayonnaise
onto ciabatta, and top with lettuce,
bacon, fried green tomato and heir
loom tomato slices, and more let
tuce. Top with remaining ciabatta
half, cut into 4 servings, and serve
warm.
Let’s do some tasting ~ That’s the whole idea behind the second annual International
Tasting Party being planned by the Middle Georgia Democratic Women’s Club. The plan
ning committee got together last week at the home of Linda Horky just to check out a
few recipes. From left, Linda Douglas, Becky Yeatman, Horky and Betty Pearsall.
SECTION
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Quick Basil Mayonnaise
1/2 cup mayonnaise
4 to 8 fresh basil leaves
Sea salt, to taste
Freshly ground pepper, to
taste
Combine mayonnaise and basil in
a blender or food processor; puree.
Stir in sea salt and pepper; chill in
an airtight container until ready to
serve.
Roasted Corn On The
Cob And Red Potato
Salad
1 1/2 pounds small red pota
toes, halved
4 ears fresh corn, shucked and
cut into thirds
2 tablespoons olive oil
Sea salt, to taste
Freshly ground black pepper,
to taste
10 fresh basil leaves, cut into
thin strips (chiffonade)
Pepper Vinaigrette (recipe
below)
1. Preheat oven to 450°. Toss pota
toes and corn with oil, and spread
in a single layer on a foil-lined
baking sheet. Sprinkle evenly with
sea salt and pepper; roast at 450°
for 40 minutes, stirring occasionally,
until potatoes are tender and golden
brown.
2. Sprinkle potatoes and corn
with basil, and toss with Pepper
Vinaigrette in a large bowl. Season
with additional salt and pepper, if
desired. Serve warm or at room
temperature.