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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 ♦ k— ■V' «*" | ;>' 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