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WEDNESDAY, AUGUST 18, 200 S 2C \ jlr ■ **f *lk UIMB vvHbfll B \ * $ \FJ B rte*i'BTl Hp ■Bp^ l , Uiri ’Jp|K«. ijSjH , 1 M Q Wfr |v ‘ WHmJI ■ '- . '; .Qfc ‘BBt C 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. I .-iffjhl ■ ! Bn 1 | I'M* ■ - ' fr . n mm m#l \ War y 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) aeajMej woo L<w 381 -iWmmb&si a&-f v-> £ Py v f-> > 4||raJ > | jBBBBMBi jP A' 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 ’Goto Friends TIHKffIWM 'Stflffd&Vl lOurtBSUO 909 Cswoß Paw t^WInOWWnrMVU 98TOfSl Shop from the Bridal Registry at Jones. Choose from the brides’ patterns ivhich are set up for your convenience. Jones Jewelers has 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.