Below is the OCR text representation for this newspapers page.

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 I m ' <%*** ' »aM 4^BW°i FRS3RE W 22.6 Cubic Feet Refrigerator Section •Ultra Soft™ Doors •Rear-Mounted Pure Source™ Filter •Front-Mounted Cold Controls •4 Button Dispenser •Crushed/Cubes/Water •3 Glass Shelves •2 Adjustable White Gallon Door Bins •2 Fixed White 2-Liter Door Bins •Clear Dairy Door •Clear Crispers 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 r\<u» DISHWASHERS | 1 FDBSIOLC S/B Hoith 14 Ftatf <ytVn& •Precision Wash System® •4-Level Wash •Self-Cleaning Filter •100% Filtered Wash Water- No Pre-Rinse Required •4 Easy Clean Pads -Special China and Glasses Cycle •Ultra Quiet™ II Sound Insulation -Stainless Steel Food Disposer •Standard Racks -High-Temp Wash Option •Variable (1-3 Hour) Delay Start -Standard Silverware Basket •ENERGY STAR® Compliant -Color-Coordinated Black & White 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 •5.3 Cu. Ft. Self-Cleaning Oven with Advanced Bake Cooking System •Color-Coordinated Millenia Backguard Design •Color-Coordinated Glass Oven Door and Ultra Soft™ Handle •Seamless Upswept Cooktop •Ceramic Smoothtop Cooking Surface • I -9" Radiant Element •1-8" Radiant Element •2-6" Radiant Elements •Easy Set™ 200 Electronic Oven Control •Vari-Broil™ - 2 Position (Hi-Lo) •Storage Drawer with Integrated Handle •Oven Light (Automatic & Rocker Switch) •2600 W Bake / 3000 W Broil •Electronic Clock / Countdown Timer •2 Flat Oven Racks 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