Newspaper Page Text
WEDNESDAY, AUGUST 18, 200 S
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Journal/Ctuurlotte Perkins
Chris Gates, Publix employee, waits to see Nona Guyant’s reaction to salmon stuffed with crab.
Where eating
is a pleasure
Publix
offers
sampling
delight
By Charlotte Perkins
Lifestyle Editor
Chris Gates has a
friendly personality, a
big smile and a way
with salmon. On Saturday
at Publix on Hwy. 96, he had
an audience, too.
Just outside the doorway
to the meat department, he
had an electric skillet set up,
and was serving helpings of
farm-raised salmon stuffed
with crab.
If he made it look easy,
that’s because it was.
You can buy the dish -
enough for two - made with
fresh ingredients and ready
to pop into the oven for a
half hour.
The store also does a brisk
business with ready-to
cook chicken cordon bleu,
shish kebabs, stuffed tilapia,
stuffed flank steak, a mari
nated pot roast with car
rots and onions, and bacon
wrapped pork tenderloin cut
like filet mignon.
These dishes, aimed at the
busy cook, are already in foij
baking dishes, with the cook
ing instructions on top.
Gates says the dishes
are made fresh in the meat
department.
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Journal/C harlotte Perkins
Bobbie Wright of Kathleen took one bite and asked for the recipe.
FREEZERS
Upright (Frost free)
and Chest Type
Starting at
M9l°
•Commercial Rated
•Manual Defrost
•2 Lift-Out Storage Baskets
•Lock with Pop-Out Key
•Adjustable Temp Control
•Interior Light
•Defrost Drain
•Oil Cooler
Dimensions
35” H x 61-1 /4”W x 29-1 IT'D
(Cobnet depth #iduoa door)
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JEWELERS INC 9°4 Carroll Street • Perry, Georgia -51069'
OMIUTt
My mother and
‘Mr* Meatball’
gI lom go to the grocery
re without wonder
how anybody can
to feed a big fam
ily, but at the same time, 1
know from my own family
cooking days that there are
plenty of good foods that
don’t cost much, and for
tunately, a lot of the things
that kids like best aren’t so
expensive - IF you make
them from scratch, or let’s
say half-scratch.
Take the meatball.
Years ago, my mother,
Violet Moore, who wrote a
great deal about food, put
together a little collection
of typed-up recipes called
“Meet Mr. Meatball” and
sold many stapled-together
photocopies through the
classified sections of wom
en’s magazines.
She charged $1 and
requested a stamped self
addressed envelope, which
made the transaction sim
ple both ways. I doubt she
made
any
money
after
pay
ing for
the ads,
but she
enjoyed
getting
those
dollar
bills in
the mail
and she
had cor-
Jm
Charlotte
Perkins
Lifestyle Editor
c perk ins •evamnewspaper.com
respondence about meat
balls and other recipes
going with people all over
the country.
1 had “Meet Mr. Meatball”
folded over the back of a
cookbook for years, and
I wish I hadn’t lost it,
because it was something I
took for granted then, but
it would be a family trea
sure now. She did the typ
ing herself on one of her old
typewriters, and she drew
her own “Mister Meatball.”
That was one happy-look
ing meatball with stick legs
and arms.
When it comes to the
recipes, however, I can re
introduce Mr. Meatball in
her honor because I still
use a variation of her basic
meatball recipe, and the
basic idea was a simple and
thrifty one: You made up
a big batch of small meat
balls, baked them in a hot
oven, froze them and then
used them in all kinds of
dishes, from family casse
roles to party fare.
Basic baked
meatballs
2 pounds lean ground
beef
2 cups soft bread
crumbs, homemade or
commercial
2 tablespoons
Worcestershire sauce
2 eggs
1 teaspoon salt
1/2 teaspoon ground
black pepper
Preheat oven to 400
degrees. Combine beef,
breadcrumbs, catsup,
eggs, salt and pepper; mix
thoroughly as for meat
loaf. Shape into approxi
mately 25-30 meatballs,
keeping them about the
right size for two bites.
Bake in a foil-lined baking
pan for 20 minutes. Cool
and freeze in plastic bags.
HOUSTON OAKY JOURNAL
When ready to use them,
give the meatball* about A
naif hour to defrost at room
temperature, or move them
from the freezer to the
refrigerator in the morning
ana cook them at night.
If you want to use these
with sauce over pasta, I’ll
make a suggestion. There
are lots of tempting fancy
sauces, but for family fare
(and solid savings) my rec
ommendation is to try the
store brands of sauce and
add your own mushrooms,
garlic, basil or whatever.
Varying the pasta can
make the dish seem brand
new. My grandchildren like
Angel Hair spaghetti, but
they also like wagon wheel
pasta or Rotini. For good
garlic bread, follow my
mom’s recipe: Split some
hamburger buns open, but
ter them, sprinkle on some
garlic salt, and broil (watch
ing every second!)
My kids, when they were
kids, also really liked meat
balls in beef gravy with
mashed potatoes, and that
is a real economy dish,
even if you buy ready-made
beef gravy. (Heinz makes
a good one.) Add a green
vegetable on the side, and
maybe some biscuits, and
you’re good to go. For still
another variation, mdke
chili by your own recipe in
your slow cooker and stir
in the frozen meatballs at
the start. Basically, you can
use them as a substitute
for regular ground beef in
almost any recipe.
And finally, for the grown
ups, here’s one that was in
my mother’s compilation,
because everybody was
making it at that time. It
may sound funny, but those
who have had it know it’s a
winner at parties.
Cocktail
meatballs
24 meatballs (recipe
above)
1 (12 oz.) bot
tle chili sauce
1 (16 oz.) jar grape jelly
Boil the chili sauce and
grape jelly together in a
sauce pan. Put the frozen
meatballs into the sauce
and let simmer a few min
utes just to take the chill
off. Then transfer the whole
thing to a crock pot for two
or three hours. Serve these
straight from the crock pot
with toothpicks.
ThS
50-7596 off
Friday August IS
Saturday August 19
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Friends
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Shop from the Bridal Registry
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been in the bridal business for
more than fifty years, going into
second and third generations.
Barbara carries a beautiful variety
of Waterford Crystal including
vases, lamps, bowls,paperweights
arid candle holders.