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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