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HOUSTON DAILY JOURNAL
Jean Rea
Cooking with Jean
Stay cool in
the kitchen
Nothing takes away
my appetite - not
even this terrible
heat.
However, I am a little care
ful about what I eat and how
and where I prepare it. For
example, I prefer ice cream
rather than chili, or gaz
pacho rather than hot veg
etable soup.
A bowl of gazpacho with
crackers makes a very good
meal, especially if you top
it off with some homemade
ice cream or a frozen lemon
pie.
I love my fresh summer
vegetables cold with a little
dip.
The Perry Farmers Market
still has so many wonderful
fresh vegetables.
Make a bowl of fruit slush
and keep it ready in the
freezer. It is a great dish to
cool down with, plus you get
your fruit and energy for the
day. It is a very tasty and
attractive dish to take to
parties.
Gazpacho
1/2 cup tomato juice
4 cups peeled, seeded
and chopped tomato
(about 3 lbs.)
1 1/4 cups peeled, seed
ed and chopped cucum
ber (about 1 lb.)
1/2 cup minced green
pepper
1/2 cup minced onion
2 cups tomato juice,
chilled
1/3 cup olive oil
3 tablespoons vinegar
1 clove garlic, minced
2 to 3 tablespoons
lemon juice
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon pepper
1/4 teaspoon hot sauce
Croutons (optional)
Commercial sour cream
(optional)
Pour 1/2 cup tomato juice
into ice cube trays to form
6 cubes. Freeze. Combine
chopped tomato, cucumber,
green pepper, onion, and 2
cups tomato juice in a large
bowl.
Stir gently to combine. Add
oil and next 7 ingredients.
Stir gently. Cover and chill
at least 4 hours.
To serve, ladle soup into
chilled bowls and place a
tomato juice cube in each
serving.
If desired, garnish with
croutons and a dollop of sour
LADDa i
I
1746 WATSON BLVD., WARNER RdftlNS, GA 31093
BPS
cream.
Vegetable Dip
1 8-oz. pkg. cream
cheese, softened
1/2 cup mayonnaise
1 pkg. dry Italian dress
ing
Mix well and chill.
Frozen Fruit
Slush
Boil and let cool:
1 cup water, 2 cups
sugar
Then add:
1 12-oz. can frozen
orange juice
1 large jar of maraschi
no cherries
12 large can crushed
pineapple
6 large bananas, sliced.
Combine all ingredients
in a large serving bowl and
freeze, stirring every 3 or
4 hours. Freeze overnight.
This is wonderful.
Jean’s Homemade
Ice Cream
1 can sweetened con
densed milk
2 cans evaporated milk
1/2 cup sugar
4 egg yolks, beaten
well
1 tablespoon vanilla
Whole milk
Combine first 5 ingredi
ents and mix well.
Pour into ice cream freez
er. Add whole milk to fill up
to line. Follow freezer direc
tions with layer of ice and
salt. Peaches or strawberries
may be added to change fla
vor. Use overripe fruit for
better flavor.
Mash well before adding
to cream.
Frozen Lemon
Pie
1/2 cup sugar
3 egg yolks
3 tablespoons lemon
juice
1 teaspoon lemon rind
1/2 pt. heavy cream,
whipped
3 beaten egg whites
Cook sugar and egg yolks
until thick. Cool. Add lemon
juice and rind. Fold into
whipped cream and egg
whites. Pour into vanilla
wafer or graham cracker
crust. Sprinkle top with
crumbs and freeze.
Frozen entrees
not the answer
Frozen entrees are
looking better and
better lately - simply
too hot to be hovering over
a stove. But we have to feed
the family and we can still
smile while we sweat with a
little effort. Good news for
Peach County folk. The lit
tle Tailgate Market in Byron
has vendors with great fresh
veggies. There are several
types of peas and butter
beans, already shelled and
ready to be washed, cooked
and frozen in meal-size
packages. The tiny lady peas
are delicious. They come in
bushel packets and also in
quart bags for those who
aren’t into freezing food.
Market is open from 8 a.m.
until noon each Saturday.
When it isn’t unbearably
hot, grilling meat and veg
gies is a tasty change from
the “same old, same old.”
Try the following recipe for
honey-glazed chicken. Cut
down on grilling time by
pre-cooking chicken in the
microwave until tender.
Then transfer to the grill,
baste with sauce and cook
until done. Oh, so good!
Honey-Glazed
Chicken
4 pounds of chicken
Restaurant Health Inspection Report
Houston County
Environmental Health
inspectors visited the fol
lowing restaurants July 17-
21.
Major problems are cor
rected before the health
inspector leaves the prem
ises.
A rating of 90-100 is con
sidered excellent, 80-89 is
good, 70-79 is satisfactory.
Key to type of discrepan
cies found:
A. Employee Hygiene
Matters
B. Food Handling
Techniques
C. Temperature
Control of Foods or
Food Sources
D. Facility/Equipment
Problems
E. Storage of
Cleaning Products/
Toxic Materials
■ Bush Billiards, 116
Peacock Drive, Warner
Robins, 94
■ Checkers Drive-In,
120 North Houston Road,
Warner Robins, 64, C
■ Chick-Fil-A, 1867
Watson Blvd., Warner
Robins, 96
■ Chick-Fil-A Mobile
I, 1867 Watson Blvd.,
Warner Robins, 100
■ China House, 1019 St.
Patrick Drive, Perry, 98
■ Church Home for the
Aged, 2470 Highway 41
North, Ft. Valley, 100
■ Dunkin Donuts/
Baskin Robbins, 3111
Watson Blvd., Warner
Robins, 95
■ El Jalisiense, 1365-E
Sam Nunn Blvd. 90, C
■ Friends on the Hill,
FOOD
legs and thighs (or chick
en parts of your choice)
1/4 cup honey
3 Tbsps prepared mus
tard
2 Tbsps butter or mar
garine
1 Tbsp Worcestershire
sauce
For glaze: combine
honey, prepared mustard,
butter or margarine and
Worcestershire sauce. Stir
until mixture boils and but
ter melts. Meanwhile, cut
drumsticks from thighs.
Grill chicken pieces, uncov
ered, directly over medium
coals for 20 minutes.
Turn and grill an addi
tional minutes or until ten
der, brushing often with
glace during the last 10 min
utes of grilling. Just before
serving, brush chicken with
glaze again. Serves 6. Note:
Remember, you can cook the
chicken in the microwave
until tender and follow up
with browning on the grill
while brushing with glaze.
Green Tomato
Chutney
4 lbs. green tomatoes,
cored and cut up
2 medium sweet red or
green peppers, seeded
and cut up
104 Westcliff, Warner
Robins, 94
■ Gold’s Gym/ Extreme
Blends, 1827 Watson 81vd..,
Warner Robins, 95
■ International City Golf
Course, 100 Sandy Run
Lane, Warner Robins, 97
■ Jalisco Grill, 1023 St.
Patrick Drive, Perry, 89, C
■ Kentucky Fried
Chicken, 1416 Sam Nunn
Blvd., Perry, 86
■ Kimberly’s Soul Food
Takeout, 409 Commercial
Circle, Warner Robins, 84,
Kitchen Gallery
Drop By And Sign lip For Our NEW Summer Cooking Classes! |
WE Pi,. AUG; IBHi Atiiflam#
"SUMMERIENDINGg*
504 Russell Parkway
Warner Robins, GA 31088
Sunset Plaza • 923-0090
j||f (T^p^" 1 ■ |
fc *T '>^j®w.
JEWELERS 904 Carroll Street • Perry, Georgia 31069
35731
NEW SCHEDULES HOW AVAILABLE!
Sesame Chicken Breast
White Bean Vinaigrette
Raw Vegetables on Ice
Whole Grain Bread
Black Raspberry Cake
Ice Tea
Cass or stop by and see (Barbara who willgladly assist
you with your selections.
2 medium pears, peeled,
cored and chopped
1 medium onion,
chopped
1 1/2 cups vinegar
1 1/3 cups sugar
2 tsps dry mustard
1 tsp salt
1 cup raisins or dried
currants
Using a food processor
or the coarse blade of a
food grinder, chop or grind
tomatoes, red or green pep
pers, pears, and onion. You
should have 10 cups.
In a large saucepan com
bine the chopped mixture,
vinegar, sugar, dry mustard
and salt. Bring to boiling,
stirring to dissolve sugar.
Reduce heat, cover and boil
gently for 10 minutes.
Uncover, stir in raisins
and cook, uncovered for 35
minutes. Ladle hot relish
into hot, clean pint jars,
leaving 1/2 inch headspace.
Wipe jar rims, adjust lids.
Process in boiling water
bath for 10 minutes, start
timing when water boils.
Makes 4 pints.
Citrus Chutney
3 large oranges
1 1/2 cups packed
brown sugar
1 medium onion,
chopped
■ Longhorn Steaks,
2901 Watson Blvd., Warner
Robins, 96
■ McCalls Tastes to
Remember, 101 Watson
Blvd., Warner Robins, 94
■ My Sister’s Case, 107
Perimeter Road, Perry, 94
■ Nu Way Weiners, 1215
Russell Parkway, Warner
Robins, 97
■ Our Place, 2132
Highway 41 North, Perry,
94
■ Peachbelt Health and
Rehab Center, 801 Elberta
Road, Warner Robins, 100
478-987-1531
WEDNESDAY, JULY 26, 2006 ♦
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;>' 4 ■«
; pflEp '
Faye Jones
the kitchen
1/2 cup raisins
1/4 cup lemon juice
1/4 cup lime juice
1 Tbsp grated ginger
root
1 tsp salt
1/2 tsp ground cinna
mon
1/2 tsp ground allspice
1/4 tsp ground cloves
1/2 cup chopped
almonds
Peel oranges, reserving
peel. Section oranges over a
bowl to catch juices. Remove
and discard the white mem
brane from the peel. Finely
chop enough peel to make
1/4 cup. In a pan, combine
chopped orange peel, orange
sections with juices, brown
sugar, onion, raisins, lemon
juice, lime juice, ginger root,
salt, cinnamon, allspice and
cloves. Bring to boiling.
Add nuts; reduce heat. Boil
gently, uncovered for 30
minutes or till thickened,
stirring occasionally.
Cool, store, tightly cov
ered in refrigerator.
Makes 2 1/2 cups.
Enjoy.
■ Perry Country Club,
1000 North Davis Drive,
Perry, 100
■ Ruby Tuesday, 403
Russell Parkway, Warner
Robins, 95
■ Skipper John’s, 1210
Macon Road, Perry, 84
■ Sonic Drive Inn, 131
Margie drive, Warner
Robins, 95
■ Taco Bell, 1340 Sam
Nunn Blvd., Perry, 87
■ Wendy’s, 1824 Watson
Blvd., Warner Robins, 87
■ Wendy’s, Perry, 1428
Sam Nunn Blvd., Perry, 97
FlO% DISCOUNT FOR -
: STUDENTS ON THE DAY
LOF COOKING CLASSES!-
Whether you are dining
formal or casual ,
(Barbara at Jones
Jewelers has the china
and crystal pattern
just for you. She also
has a bridal registry
with the brides 1 pattern
selections set up for
you to shop from.
3C
00036182
00035069