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HOUSTON DAILY JOURNAL
It’s August time to stay away from the stove
Let’s be cool in the kitch
en. If there was ever a
time to stay away from
the stove it is now.
Try nice salads. Buy
bagged greens or better still,
pick out your own lettuce or
mixed greens.
Bagged greens need to be
freshened with ice water
and a pinch of soda.
Simply put greens in a
colander, add a pinch of soda
to a cup of water and pour
over greens. Rinse well in
cold water. Let drain before
using.
The following recipe is
unbelievably simple and
quick. Give it a try. I use
an electric ice cream churn.
Save on your power
bill, make a salad
Everywhere I go, people
are talking about the
hot weather and the
high energy bills.
There is not much we can
do about the weather, but we
can cut down on our cook
ing time and heating up the
kitchen.
Let’s try more salads.
There are meat salads,
vegetable salads, fruit sal
ads, Jell-0 salads and sea
food salads.
Most require little time in
the kitchen and most are
very good for us.
Mama always said that
food should be pretty when
it is served.
Most salads are attrac
tive and with just a little
added touch make a beauti
ful plate.
Have a salad-making day
and cool down the kitchen.
Taco Salad
1 lb. ground beef
1 small onion
1 8-oz. bottle Italian
dressing
Cheese
Tomatoes
Lettuce
Nacho chips
Brown meat and onions.
Drain off fat.
Place in bowl. Add dress
ing and marinate for several
hours.
Add cheese, tomatoes and
lettuce according to taste.
Basmati rice - gift from India and Pakistan
Special to the Journal
Basmati rice was originally
discovered in the Himalayan
mountains, and is a favorite
in India and Pakistan, and is
now widely available in this
country, and increasingly
popular as cooks discover its
distinct aroma and taste.
It is good as a substitute
for the familiar long and
short grained rices already
used in the south for genera
tions, but also for gourmet
dishes such as the following,
provided by the SCS Group.
Shrimp and
Sausage
Jambalaya
| REFRIGERATORS
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FRS3RE W
22.6 Cubic Feet
Refrigerator Section
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Freezer Section
•4 Fixed White Door Bins
•3 Wire Shelves
•I Tall Basket
Available in White
Orange/
Pineapple
Sherbet
1 two-leader orange fla
vored carbonated drink.
May use 6 cans of Fanta
or other orange drink
1 small can crushed
pineapple with juice
1 can condensed milk
Pour the three ingredi
ents into the churn and
freeze as usual. Creamy
and oh, so good!
Curried Chicken
Salad
2 cups diced cooked
chicken
1 can mandarin orang
i
Add regular size bag of
nachos right before serving.
This is very good.
Chilean Chicken
and Corn Salad
1 1/2 cup chicken
chunks
1 8-oz. can whole ker-
.rqiY-i „
Jean Rea
Cooking with
Jean
spoon salt
1 teaspoon chili pow
der
1/4 teaspoon pepper
1 teaspoon lemon juice
Lettuce
2 hard-cooked eggs,
quartered or sliced
Place chicken, corn, toma
toes and green pepper in
medium bowl.
Blend mayonnaise, salt,
chili powder, pepper and
lemon juice.
Add mayonnaise mixture
to chicken mixture. Toss
together.
Place on lettuce-lined
salad plate.
Garnish with eggs.
Ingredients:
Smoked Sausage
(sliced, 1/4 inch thick) - 1
pound
Scallions (trimmed) - 6
or 7
Green Bell Pepper
(chopped) - 1 large
Celery Ribs (chopped)
- 2
Chicken Broth - 3 cups
Basmati rice - 1 1/2
cups
Dried Thyme - 1/2 tea
spoon
Shrimp (small to large,
raw & peeled)- 1 pound
Black Pepper (freshly
ground)
Directions:
In a large heavy saucepan,
GILBERT
APPLIANCE, INC.
925 Jernigan St., • Perry, GA
478-987-2284
((3ee
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DISHWASHERS |
1
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Hoith 14 Ftatf <ytVn&
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•Standard Racks -High-Temp Wash Option
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Tfree DELIVERft
When You Mention
es, drained
3 stalks celery,
chopped
1 green pepper,
chopped
F i
Faye Jones
Magic from
the Kitchen
and add to your liking)
lettuce leaves
Mix all ingredients togeth
er except lettuce. Chill until
serving time. Serve on a bed
Refrigerate until served.
Unique Pasta
Salad
1 lb. shell or spiral
pasta
2 fresh tomatoes,
chopped
1 large purple onion,
chopped
2 ribs celery, chopped
1 15-oz. can or jar of
baby corn, drained and
chopped
1 small can black olives,
chopped and drained
1/2 lb. sharp cheddar
cheese cubed
1/2 lb. Monterey Jack
cheese, cubed
1 10-oz. jar Greek salad
peppers, drained and
chopped
1 to 1 1/2 bottles (16
oz.) of Robusto Italian
salad dressing.
Cook pasta accord
ing to package directions.
Mix drained pasta with all
other ingredients, making
sure they are mixed well.
Refrigerate overnight. ,
Sauerkraut Salad
1 (#2 1/2) can sauer
kraut
1 lbs. green peppers,
chopped
1 large onion, chopped
1 cup celery, chopped
1 small jar pimentos
See REA, page 4C
nelcorn
2
medium
tomatoes
cut into
wedges
1 medi
um green
pepper,
chopped
1/2 cup
mayon
naise
1/2 tea-
cook the sausage over mod
erate heat until browned.
With a slotted spoon, trans
fer the sausage to a plate.
Chop the scallions, reserv
ing the dark green parts for
garnish; add the white and
pale green parts to the sauce
pan. Add the green pepper,
celery, and garlic. Cook over
moderate heat, stirring, for
5 minutes. Add the broth,
Basmati rice, thyme, and
reserved sausage. Bring the
mixture to a boil. Reduce
the heat to a simmer and
cook the jambalaya, covered,
for 10 minutes. Stir in the
shrimp and pepper and cook
the mixture, covered, for 10
to 15 minutes more or until
FEF36SAS
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• I -9" Radiant Element
•1-8" Radiant Element
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FOOD
1/2 cup
mayon
naise
Salt
and pep
per to
taste
Curry
powder
to taste
(start
with
1/2 tsp
STOVES
15558^
■■
mm?
of shredded lettuce.
Fruit Slaw
2 cups grated cabbage
1 Delicious apple,
unpeeled, diced
1/2 cup crushed pine
apple
1/4 cup chopped
pecans
Pinch of salt and pep
per
Mayonnaise to taste
Mix all ingredients togeth
er and chill. Great with
grilled steak, chicken or
ribs.
Broiled Fish
With Peaches
2 1/2 tablespoons oil
Case owner has right touch
ST. MARYS - The next
time someone says
you don’t know what
you’re doing, thank him for
the advice and follow your
gut.
That’s what Marianne
Thomas did.
She’s the first person to
tell you she knew nothing
about opening a restaurant,
and friends and family made
sure she was aware of that.
In fact, when she opened
Sterling’s Southern Case,
it was supposed to be a
vehicle for selling her
antiques and maybe a few
sandwiches.
Before she knew it, she
was out of the antiques
business and was a full
blown restaurateur. Now
she’s added “author” to
her resume with a popular
book of her recipes.
Sterling’s is a two-story,
whitewashed building at
the corner of Osborne Road
and Weed Street, across the
street from the First Baptist
Church.
It was once her Uncle
Tom’s grocery store. The
dining room is appointed
with tablecloths and mis
matched wood chairs.
Antiques and paintings
adorn the walls. But your
eye is drawn to the old
white sideboard that holds
the desserts of the day.
Sterling’s only seats 40
and is often filled. Thomas’
menu features simple foods
done extremely well.
Her Crab Bisque is savory
and creamy. She purees it to
the shrimp are just done and
the rice is tender.
Serve the jambalaya sprin
kled with the reserved scal
lion greens.
Note: You don’t need to
add salt, as it is provided by
the canned broth and sau
sage.
Yield: Serves 4 to 6 gener
ously
Mughlai Chiken
Biryani
Ingredients:
Chicken Pieces (skin
less bone-in) - 3 lbs
Basmati rice (washed
and drained) - 3 cups
Vegetable, Corn or
Olive Oil - 1/2 cup
1 Meat + 2 Vegetables + Bread + Tea
$6.25
A EVENINGS - Thur & Fri spm-Bpm
y [Jill I 1
I i i
HOURS:
Mon - Fri 11am - 2pm
Thors & Fri Nights
spm - Bpm
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon black pep
per or more
2 green onions, mince
1 teaspoon minced fresh
thyme or 2 teaspoons
dried thyme flakes
2 pounds fish steaks,
your choice
2-3 fresh peaches,
peeled, halved
1/4 cup rose wine
Blend oil, salt, paprika,
pepper, scallions and tjjyme.
Brush fish with this oil
and let stand 15 minutes.
Arrange fish on a foil lined
broiling pan and put peach
halves around fish. Cook
about 4-inches from the heat
until fish is lightly browned
and flakes easily, basting
make sure the crab flavor is
in every spoonful.
Dinner, I mean sup
per (Thomas is old South
- she calls lunch “dinner”),
includes items such as
Chicken Parmesan, Shrimp
Scampi, Almond Crusted
Grouper and Crab Stuffed
Grouper.
Dinner features a Blue
Plate Special, as well as
crab cakes, chicken salad
and her twist on the classic
Dan MacDonald
♦ Columnist
Morris News Service
plate.
When she first opened,
her father complimented
her food but wondered
about her prices compared
to other restaurants. She
told him, “They know what
their food is worth, and
I know what my food is
worth.” I’ve seen the menu;
price is hardly a concern
with* nothing topping $lB.
Thomas is one of nine
children and grew up cook
ing in one of St. Marys’ old
est families.
She described herself as a
“dump cook.” “Not a dumb
cook. I will dump in a little
of this and a little of that
when I am trying a new
Onions (sliced) - 3 cups
Cashews (halved) - 1/4
cup (optional)
Raisins • 1/4 cup
Ginger (fresh, finely
chopped) - 2 tablespoons
Garlic (fresh, minced)
- 2 tablespoons
Green Cayenne or
Serrano Chili (fresh, slit
lengthwise) - 3
Salt - 2 teaspoons
Biryani Masala Spices
(powder form) - 3 table
spoons
Plain Yogurt - 1 cup
(optional)
Coriander (Cilantro)
Leaves (chopped) - 1/2
cup (optional)
Mint Leaves (chopped)
Roast Beef Dinner
$7.50
Qtl Jhtonj,
626 Courtney Hodges Blvd. • Perry, GA
478-988-2643
WEDNESDAY, AUGUST 9, 2006
both the fish and peaches
with wine as they cook.
Broiled Tomatoes
3 ripe tomatoes, each
sliced into three slices
Vegetable spray
Parmesan cheese
sprinkling of fresh
chopped basil
Salt and pepper to
taste
Place tomato slices on a
foil lined pan. Spray each
slice with vegetable spray.
Sprinkle with salt, pepper
and chopped basil.
Sprinkle liberally with
freshly grated Parmesan
cheese. Broil until cheese
melts. Good indeed!
Enjoy.
recipe.”
Her sandwich shop
became a restaurant when,
at the insistence of some
customers, she tried supper
one night a week. Now she’s
open from 11 a.m. to 2 p.m.
and 5 to 9 p.m. Tuesday
through Saturday.
Since expanding her
hours, she has also stepped
out of the kitchen; John
Steele has been the chef for
the past year.
In the meantime, she
dove in to another project
she knew nothing about:
writing a cookbook.
Customers asked for it,
and for a year, she tried
to run the restaurant and
write at night.
She finally decided
to get out of the kitch
en and spend her time
working on Sterling’s
Southern Case: Recipes and
Remembrances.
The self-published work
was a $20,000 gamble. But
the recipes and stories about
her family, friends and food
have made it a hit.
The cookbook came out in
February and is sold only at
the restaurant.
Thomas says she’ll order
a second printing before
Christmas.
She promises that the
recipes are exactly how she
prepares the food at the
restaurant. She’d have it no
other way.
“I’ve gotten some recipes
where something has been
left out. These are true blue
as they can be.”
Reuben,
which has
her secret
sauce.
Every
plate is
garnished.
A small cup
of baked
beans sits
upon a
paper doily
on your
- 1/4 cup (optional)
Butter - 3 tablespoons
Saffron - 1/2 teaspoon
(optional)
Hot Milk or Water - 1/4
cup (if using Saffron)
Eggs (hard-boiled,
peeled and halved) - 4
Directions:
Rub over chicken pieces 1
tablespoon of Biryani Masala
and refrigerate, covered for
1 hour. In a medium pan or
pot (non-stick is ideal) heat
oil over moderate heat and
fry onions, stirring, until
golden brown, 5 to 7 min
utes. Remove onions with a
slotted spoon and transfer to
paper towels to drain. In
See RICE, page 4C
LI
Home *
Cooked
Meals J
3C