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pbuafam Paily The Home Journal’s DINNER TABLE jßjg 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 Jk BL jM BNBHL Jmm HL • m wM R, I H 'V- J fgßfi .V” ' \ I Hfe JF c ■» w pr# com and red ootat^SSSSm n Photo’s provided by M m Cottageliving.com 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 c 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.