Newspaper Page Text
HOUSTON DAILY JOURNAL
Calling all Cooks
Be a recipe reviewer.
Let us know what
you think.
By CHARLOTTE PERKINS
Journal Lifestyle Editor
As most cooks know, reci
pes are fun to read, and
we love to try new ones,
but only a few make it into
our permanent collections
and show up on the family
dinner table time and time
again so we’d like your feed
back on a couple of recipes
each week - and if you’ve
got a better one to contrib
ute, that’s fine, too.
Here’s the idea.
If you try one of the recipes
below, give us your review.
Was it easy to make?
Did it turn out well?
Did you and your family
like it?
Will you make it again?
Send your review to
journalfood@yahoo.com
or call Charlotte Perkins
at 987-1823, extension 234
(after 2 p.m., please)
Savory Bacon
Cheddar Corn
Muffins
This is from the kitchens
of Martha White.
Ingredients
1 6 oz. package Martha
White Buttermilk
Combread Mix
1 teaspoon dry mus
tard
1/2 cup sour cream
1 egg, beaten
1 cup shredded sharp
Cheddar cheese
1/2 cup cooked, crum
bled bacon
1/2 cup milk
Heat oven to 400° F (375°
F for dark pans). Grease
24 miniature muffin cups
(1 3/4-inches) or eight stan
dard muffin cups.
In large bowl, combine
cornbread mix, mustard,
milk, sour cream and egg;
stir until smooth. Stir in
cheese and bacon. Fill muf
fin cups 3/4 full. Bake at
400° for 12 to 15 minutes or
until light brown. Makes 24
mini muffins or eight regu
lar muffins.
Wild Rice and
Sausage Casserole
This comes from “A Taste
of Georgia,” a great cook
book by the Newnan Junior
Service League. The recipe
was contributed by Melissa
Thomas, who noted that
“Men love this.”
1 (6-oz.) box Uncle
Ben’s long grain and
wild rice
2 (10 3/4-oz.)cans con
somme
1 pound lean ground
beef
1 pound mild or hot
hulk sausage
1 (4-oz.) can mush
rooms
1/4 cut slivered
almonds (optional)
Preheat oven to 350
degrees. Put rice and con
somme in casserole and bake
for an hour or until con
somme is absorbed. Brown
ground beef and set aside.
Brown sausage and drain off
fat. Toss ground beef with
sausage and mushrooms.
Add meat and mushroom
mixture to rice. Top with
almonds. Heat in oven until
warm.
j EVENINGS - Thur & Fri spm-Bpm
i MennoniteS
Owned J
Judy
| Wenger fl
HOURS:
Mon - Fri 11am - 2pm
Thurs & Fri Nights
spm -Bpm
Might as well dance and freeze a few peaches
No, this gosh awful heat
isn’t going to last forev
er, but while it’s here me
might as well dance - inside,
of course.
Thought you would eiyoy
a new drink that sounds
awful but is truly delicious.
Try the following recipe.
And don’t forget, this is the
last call for peaches and
blueberries.
The end of the season for
South Georgia cantaloupes
and watermelons is also
near.
So hurry if you plan to
make watermelon rind pre
serves or pickles and be
sure to freeze a few peaches
for holiday cobblers.
Peach-Coffee Mix
Shake
3 cups softened vanil
la ice cream
2 cups milk
1 16-ounce can sliced
peaches undrained
1/2 cup orange juice
2 teaspoon instant
coffee granules
1/4 teaspoon almond
extract
Combine half of all ingre
dients in the container of
electric blender. Process
So many ways to eat green tomatoes
>if
Jean Rea
Cooking with Jean
Oh, those wonderful green
tomatoes! I made a cake
with them last week and it
was delicious! I made some
green tomato relish to eat
with my peas and beans,
and then I fried some green
tomatoes to eat just as an
appetizer.
They are so good just any
time, and they make great
pickles, too.
Visit the Perry Farmers
market, buy a bag of green
tomatoes, and go home and
have some fun in the kitch
en!
Ms. Jean's Fried
Grtoi Tomatoes
Slice green tomatoes fair
ly thin. Salt lightly and let
sit for at least 30 minutes
or longer. Drain well. Toss
tomatoes in a mixture of
equal parts of cornmeal and
plain flour. Drop in hot oil
and fry until golden brown.
Drain on paper towels.
LUNCH
L.
1 Meat + 2 Vegetables + Bread + Tea
$6.25
Roast Beef Dinner
$7.50
Qii t£arnj,
626 Courtney Hodges Blvd. • Perry, GA
478-988-2643
until smooth.
Repeat procedure with
remaining half of ingredi
ents.
Stir mixture well and
pour into individual glasses.
Serve immediately. Makes
about seven cups.
Biscuit Hoecake Bread
2 cups self-rising flour
1 cup milk
1/2 cup vegetable oil
Combine ingredients and
mix well.
Pour into a hot, well
greased cast-iron skillet.
Bake at 400 degrees for 18
- 20 minutes or until golden
brown.
Serves eight.
Seafood Stew
Vegetable cooking
spray
1 teaspoon vegetable
oil
1/4 cup chopped green
pepper
2 tablespoon chopped
onion
1 clove garlic
1 16-ounce can toma
toes, undrained
1 8-ounce can tomato
sauce
1/2 cup Burgundy or
other dry red wine
GRrai Tomato Cake
This cake is so good it
may be eaten before it can
be frosted.
1 cup (2 sticks) butter,
softened
2 1/2 cups sugar
3 large eggs
3 cups all-purpose
flour
1 1/4 teaspoon ground
cinnamon
1 teaspoon baking
powder
1 teaspoon salt
1/2 teaspoon ground
nutmeg
1 1/2 cups diced green
tomatoes
1 cup golden raisins
1 cup chopped walnuts
or pecans
Beat butter and sugar
with an electric mixer until
creamy. Add eggs, one at
a time, beating well after
each addition.
In a medium bowl, com
bine flour, cinnamon, bak
ing powder, salt, and nut
meg. Gradually add to but
ter mixture, beating well.
(Batter will be stiff).
Stir in tomatoes, raisins
and walnuts. Spoon bat
ter into prepared tube or
Bundt pan.
Bake 1 hour and 10 to 15
minutes, or until a tester
inserted in center comes
out clean. Let cool in pan
on wire rack 10 minutes.
Remove from pan and let
cool completely. Spoon
Browned Butter Icing over
cake.
Browned Butter Icing
1/2 cup (1 stick) but-
Home
Cooked
Meals
FOOD
3 tablespoon chopped
fresh parsley
Salt
1/4 teaspoon dried
whole oregano
1/4 teaspoon basil
1/2 teaspoon thyme
Pepper to taste
1 pound of perch fil
lets
1 pound cooked and
shelled shrimp
1 6 1/2-ounce can
minced clams, und
rained
Coat a Dutch oven with
cooking spray. Add oil and
heat over medium heat
until hot.
Add green pepper, onion
and garlic and saute until
tender.
Add next eight ingredi
ents and bring to a boil.
Cover, reduce heat and sim
mer 20 minutes.
Cook perch into small
pieces.
Add perch (or other fish),
shrimp and clams to tomato
mixture.
Cover and simmer until
fish is tender and flakes
easily. Makes six cups. Serve
with rice.
Note: I usually add a bit
of Old Bay Seasoning before
adding salt.
This gives the stew a real
ter
1 cup confectioners’
sugar
In a medium saucepan
over low heat, melt butter.
Cook 6 to 8 minutes or until
butter is lightly browned.
Whisk in confectioners’
sugar until smooth.
Gr my Tomato Relish
10 green tomatoes
10 green bell peppers
3 red bell peppers if.
desired
10 medium onions
1 medium cabbage
1/2 cup salt
4 cups apple cider vin
egar
6 cups sugar (part
brown if desired)
1 tablespoon celery
I ;i
mm
wSxL ,J|
I.M
-if.'f
A I -
■ t j,; kWrkizi/.
V ITTfn —V
LONGHORN
BUTCHER SHOP
Bam-6pm Tues. - Sat. • Closed Sun. & Mon.
Shelled 201 b box
PETITE BABY LIMA BEANS $29.88
Shelled 201 b box
ZIPPER PEAS $26.88
4lb Package
YELLOW CREAM CORN $4.98
41b Package
WHITE CREAM CORN $5.98
WHOUEOKRA $19.88
1207 Sunset Ave. • Perrv Plaza • Perry, GA 31069
478-987-5711
Cqjun taste and a little bite.
Be sure to add before using
any salt. Old Bay is very
salty.
Cmckbi Or Turkey
Salad With Fruit
2 cups chopped,
cooked turkey or chick
en
1 cup finely chopped
celery
1 8-ounce can pine
apple chunks, well
drained
1 small banana, sliced
(optional)
1 cup seedless sweet
grapes, red or green or
a combination
1/2 cup toasted, sliced
almonds (may use
pecans)
1/2 cup mayonnaise
1/4 cup sour cream
1/8 teaspoon curry
powder
Shredded lettuce
Paprika
Cantaloupe slices
(optional, but good)
Combine first six ingre
dients, tossing gently.
Combine mayonnaise, sour
cream and curry powder.
Add to turkey or chicken
mixture and toss gently.
seed
1 tablespoon mustard
seed
1 tablespoon whole
cloves
2 tablespoons allspice
berries
1 oz. cinnamon stick
Chop and mix vegetables.
Sprinkle salt over mixture
and let stand overnight in
glass or pottery container.
Do not put in tin or alu
minum container. In the
morning, cover with cold
water and squeeze* out. Mix
other ingredients in boiling
vinegar. Cook 20 to 30 min
utes, or until tender. Makes
8 pints.
Grbbu Tomato Pe
This recipe was shared
The Fish House nr
Restaurant &
Fish Market
*Fresh & Cooked Fish*
Lunch Specials 111-3]
-&U iMßcti Smiats tmluie Fnnch Files, Cola Slaw & Hash Puiwtos
•Whiting Fillet Dinner - $4.49
•Trout Fillet Dinner - $4.49
•Nile Perch Dinner-$4.49
•Fish & Shrimp Dinner - $4.49
Hours of Operation:
rues. 1Q:30-7pm • wed. A Thurs. 10:30-Bpm • frt. & Sat. l0:S0-9pm
’Drive-Thru Available’
1243 Watson Blvd • WR, GA
S 8.0808
WEDNESDAY, AUGUST 2, 2006 ♦
jew
■
Faye Jones
fee fechep
Chill.
Serve on lettuce leaves
and sprinkle with paprika.
Serve with cantaloupe slic
es, if desired.
Serves four - six.
Watbwiron Sparkle
1/2 cup sugar
1/3 cup light rum
3 Tablespoon lime
juice
6 cups cubed water
melon
Combine first three ingre
dients and stir well.
Pour over cubed melon.
Cover and chill two to four
hours. Serves six. Enjoy!
with me by one of my
Farmers Market customers.
2 large green toma
toes, diced
1 cup sugar
1 tablespoon granu
lated tapioca
1/2 teaspoon nutmeg
2 tablespoons flour
1 teaspoon cinnamon
2 tablespoons butter
2 9-inch pie crusts
Combine sugar, flour, tap
ioca and spices., Add.toma
toes and coat wdßlSi
Pour into u]|p|)N!Jl pie
shell. It is better to keep
them in the center as they
bake down. Dot top with
butter. Put second crust on
top of pie.
Place on cookie sheet and
bake at 350 degrees for an
hour.
3B