Newspaper Page Text
6C
♦ WEDNESDAY, JULY 26, 2006
IDAHO
From page 2C
cook until desired done
ness (one - three minutes).
Potatoes and broccoli should
both be firm. Drain well in a
colander.
Transfer potatoes and
broccoli to a large mixing
bowl, add ranch dressing
and let cool. Stir in fennel,
onions, and olives, if using.
Taste and season with salt
and pepper, if desired.
Serve on a bed of leaf let
tuce, with ripe tomatoes as a
garnish.
Potato, Pesto and
Chicken salad
Pesto is an Italian condi
ment made of fresh basil,
garlic, pine nuts, olive oil,
and grated cheese. You can
buy it ready-made.
2 pounds Idaho pota
toes, well scrubbed
(peeled, if desired)
1 pound fresh green
beans, washed and
trimmed
1 tablespoon olive oil
1 1/2 pounds boneless,
skinless chicken breast,
cut into 1-inch cubes
3/4 cup prepared pesto
sauce
3 - 6 cups mixed salad
greens such as Boston or
Bibb mix (optional)
Over high heat, in a large,
heavy pot with tight-fitting
cover, bring half a pot of
water to boil. Meanwhile,
cut the potatoes in half
lengthwise, then cut them
crosswise in 1/2-inch slic
es. Add potatoes to boiling
water, cover and return to
boiling; cook three minutes.
Add green beans to pot
with potatoes and cook
another four minutes; drain
potatoes and beans and set
aside. (Vegetables should be
firm.)
GREEK
From page 5C
cheese
1/4 cup kalamata olives
- pitted and chopped
1/4 cup red onion -
chopped
2 teaspoons dill
chopped
3 tablespoons lemon
juice
1 1/2 tablespoons extra
virgin olive oil
1/4 teaspoon salt
1/4 teaspoon
ground pepper
Bring 1 1/2 cups of water to
a boil in a medium sauce
pan Add couscous and salt
and stir. Remove from heat;
cover and let stand five min
utes.
Fluff with a fork.
In a mixing bowl add lemon
juice, dill pepper, while mix
ing rapidly add the oil in a
slow steady stream.
This will make a creamy
dressing.
Add red onions, tomatoes,
feta and olives to the dressing
and blend with the couscous.
Serve while couscous is
warm to hot.
Sangria
1 cup dry red wine
2 tablespoons brandy
Juice of 1 lemon
GILBERT
APPLIANCE, INC.
925 Jernigan St., • Perry, GA
- 478-987-2284
'«ul^jEF“ _'* J**, *mj^^EKn^nUbt*tor
ik -SaHr •
Potato, Pesto and Chicken salad
In the same pot, heat olive
oil over high heat and cook
the chicken, stirring for
six - eight minutes or until
meat is completely cooked
through. Remove from heat;
stir in pesto sauce, then
gently stir in potatoes and
green beans, taking care not
to break up the vegetables.
Serve salad warm or at room
temperature on a bed of
salad greens, if desired.
Potato Salad
Nicoise
Nicoise refers to the
cooking of Nice, France,
which is located on the
Mediterranean coast. One
of the most famous dishes of
Nice is Salad Nicoise, which
includes potatoes, olives,
green beans, and vinaigrette
dressing. This recipe adds
tuna and hard-cooked eggs.
11/2-2 pounds Idaho
potatoes, peeled (if
desired) and cut into 1/2-
inch cubes
1/2 cup bottled,
reduced-calorie ranch
salad dressing
1 - 2 teaspoons curry
powder (or to taste)
2 6-ounce cans tuna
(packed in water),
a . M Hi
‘.. . .
Small Potatoes Press
Horiatiki Salata is a simple dish of fresh garden vegeta
bles with kalamata olives and feta cheese.
Juice of two oranges
1 lemon sliced, thin
1 orange sliced, thin
3 cups soda water
White Westinghouse
REFRIGERATORS
SUMMER SPECIAL
WRTSSBIEW 1$ ifTj COO
14.8 Cubic Feet
Refrigerator Section:
•2 Sliding Wire Shelves
•2-1/2 Fixed White Door Racks
(I with Gallon Storage)
•White Dairy Door
•Static Condenser
Freezer Section:
•2 Fixed White Door Racks
Available In:
•White
drained
1 cup green onions,
chopped
1/2 cup pitted olives
(black or green),
chopped
4 - 6 cups washed and
drained mixed salad
greens
6 plum tomatoes, quar
tered lengthwise
3 hard boiled eggs,
quartered lengthwise
Over high heat, bring a
large pot of water to boil.
Add cubed potatoes; return
to boiling and simmer 5
minutes or until tender, but
firm. Drain potatoes and set
aside or refrigerate.
In a large bowl, mix
together ranch dressing and
curry powder to taste. Stir
in tuna, green onions and
olives. Gently stir in pota
toes.
To serve, arrange greens
on a platter (or on individ
ual dishes), top with potato
mixture, then garnish with
tomatoes and eggs.
Grilled Potato
Salad with Smoked
Salmon
While you’re grilling those
steaks, grill some potato
Combine all ingredients
with ice and a punch bowl.
Serve cold.
FOOD
' : wßf JUI I? jjk fl -nf'
*Jh
ff|S|w
Potato salad Nicoise
and onion slices. You could
substitute Vidalias for the
Spanish onions in this rec
ipe.
2 Irish potatos, sliced
1/4” thick
2 3/4 oz. Spanish sweet
onions, sliced 1/4” thick
3 tablespoon Olive oil
1 tablespoon Balsamic
vinegar
Granita Di
Orange
Orange Ice
1 cup water
1 cup sugar
- C
' ... A Classic on Carroll
wit p>'' *.^ShrshSol
IP” li flllllf ~ <*-••
912 CARROLL ST. • DOWNTOWN PERRY • (478) 987-2255
P I
Mennonite
Owned
Judy
■ Wenger I
HOURS:
Mon - Fri 11am - 2pm
Thurs & Fri Nights
spm - Bpm
00035926
1 tablespoon basil,
freshly chopped
4 oz. Alaska smoked
salmon strips
1 1/2 oz. each green,
red and yellow pepper
strips
1 oz. Spanish sweet
onion, chopped 1/4”
1/2 teaspoon Serrano
chili, minced
2 cups orange juice, fresh
2 tablespoons orange zest
- chopped fine
In a small sauce pan
combine all ingredi
ents and bring to a boil.
Monday - Friday 9:3oam - s:3opm • Sat. 10:00am - s:oopm
mm
1 Meat + 2 Vegetables + Bread + Tea
$6.25
EVENINGS - Thur& Fri spm-Bpm
Roast Beef Dinner
$7.50
Qil
626 Courtney Hodges Blvd. • Perry, GA
478-988-2643
HOUSTON DAILY JOURNAL
Salt and pepper to
taste
Grill the potato slices and
sweet onions until cooked.
Drizzle with olive oil, bal
samic vinegar, basil, salt and
pepper. Toss smoked salm
on, peppers, onion, chili,
salt and pepper. Arrange the
potatoes and onions on plate
and serve with the salmon
Transfer to a shallow pan
and place in the freezer.
Once the mixture begins to
crystallize, mix with a fork
and refreeze.
Repeat this step every 20
minutes for two hours.
Home
Cooked
Heals
00035070
00035877