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HOUSTON DAILY JOURNAL
The more we get together, the happier we*ll be
When I was growing
up (many years ago)
women used to get
together to fellowship and
learn from each other. They
quilted together, shared reci
pes and traded flour and
feed sacks. Of course, there
was always food served.
We seem so busy these
days, and I am afraid we
have lost and given up some
thing we really need, and
that is the close friendship
and fellowship and sharing
with other women.
Invite some people over.
It is not necessary to clean
the house. Make some “fin
ger food” or ask them each
to bring some and have a
good relaxing time. Here are
some “finger food” ideas.
Onioivstuffed
ham roll
1 package (30z.) cream
cheese at room tempera
Calling all Cooks
Now’s the time that family schedules
start speeding up, but sitting down together
for supper is still important. We’re look
ing for recipes that are easy to prepare
and have special appeal for kids. Please
share your favorite recipes by email
cperkins@evansnewspapers.com
School N ight Shepherd
Pie
This recipe combines several kid-friendly
ingredients. You can speed it up by using
pre-chopped green peppers and onions
1 lb. lean ground beef
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 (15.5-oz.) can Manwich Sandwich sauce
1 package frozen corn
2 cups water
1/4 teaspoon garlic salt
2 cups prepared mashed potatoes
2 eggs, beaten
Small bag shredded Cheddar cheese
Heat oven to 325°F.
In large skillet, brown ground beef,
onion and bell pepper over medium-high
heat until beef is thoroughly cooked, stir
ring frequently. Drain off grease. Add
sandwich sauce and corn; mix well.
Reduce heat; simmer 4 to 6 minutes or
until thoroughly heated and corn is crisp
tender, stirring occasionally.
Meanwhile, in medium saucepan, bring
water and garlic salt to a boil. Remove
saucepan from heat; stir in potato flakes
until well blended.
Cool a little and beat in 2 eggs. Spoon
beef mixture into ungreased deep pie dish.
Spoon potato mixture in circle around
edges of casserole. Sprinkle potatoes with
cheese. Bake at 325°F. for 25 to 30 minutes
or until potatoes are set.
Tortilla Casserole
Here’s one from Betty Crocker - a casse-
The truth about wine
In Vino Veritas. In Wine
is Truth. At least that’s
one layman’s translation
of the Latin phrase.
Meaning when a person
has had a glass or two, he is
more likely to tell you how he
really feels. An old drinking
tradition was for tablemates
to use this phrase as a call
for a speech from someone
who seemed ready to “speak
the truth.”
I can’t be sure, but it
seems that whiskey, beer, or
any fermented drink would
work equally well if this was
the intent. Perhaps even
better, since wine is not nor
mally the drink of choice for
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10 slices smoked ham
10 slender green onions,
washed and trimmed
Spread the cheese to the
very edge of each slice of
ham. Lay an onion at one
end and roll the ham around
the onion into a tight cylin
der.
Secure with a toothpick if
necessary. Repeat to make
10 rolls. Cover and chill
until ready to serve. Remove
toothpicks before serving. I
made these for a large party
and cut them into 1 inch
lengths.
Corn Fritters
This recipe makes 40-45
servings.
Vegetable oil for frying
2 cans (12 oz. each)
whole-kernel corn,
drained
2 large eggs
1 cup skim milk
intoxication.
Here’s a bit of wine truth,
V (
Brian Goodall
The Wine Guy
Morris News Service
hoi abusers who show up
at wine tastings, but by and
large, wine enthusiasts are
not “going out drinking.”
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1 tablespoon canola oil
3 cup all-purpose flour
2 table-
spoons
baking
powder
Salt
and pep
per
4 table
spo o n s
minced
green
onions
2 tea
spoons
snipped fresh chives
Pour the vegetable oil into
a large skillet to a depth of
2 1/2 inches. Heat to 450
degrees.
In a large bowl, using an
electric mixer on medium
speed, beat together the
corn, eggs, milk and canola
oil.
Beat in the flour and bak
ing powder and season with
salt and pepper. Use a spoon
role so easy to make, you can take a siesta
while it’s baking.
1 pound lean ground beef
1 small onion, chopped (1/4 cup)
1 1/3 cups hot water
1 cup Old El Paso® Thick ‘n Chunky
medium salsa
V 2 cup milk
1 package Hamburger Helper cheesy
nacho
6 Old El Paso flour tortillas (6 inches
in diameter)
1 l/2cups shredded Cheddar cheese
(6 ounces)
Heat oven to 350°F. Cook beef and onion
in 10-inch skillet over medium-high heat,
stirring occasionally, until brown; drain. Stir
in hot water, salsa, milk, uncooked Pasta
and Sauce Mix. Heat to boiling, stirring
occasionally. Reduce heat; cover and simmer
about 7 minutes, stirring occasionally, until
pasta is tender.
Cut tortillas in half. Spread 2 cups beef
mixture in ungreased rectangular baking
dish, 11x7x1 1/2 inches, or shallow 2-quart
casserole; top with 6 tortilla halves and 3/4
cup cheese. Spread with 2 cups beef mixture;
top with remaining tortilla halves. Top with
remaining beef mixture and cheese.
Bake uncovered. 15 to 20 minutes or until
hot and cheese is melted.
Chicken and Stuffing bake
3 cups cooked diced chicken
1 can cream of mushroom soup
1 can cream of celery soup
2 cups chicken broth
1/2 cup melted butter
1 package herb-seasoned stuffing
mix, (6 to 8 oz)
Preheat oven to 350 degrees. Combine
soups, chicken broth, diced chicken to the
mixture.
Add butter to dressing mix. Combine
chicken mixture with the dressing mixture.
Place in a buttered casserole and bake for
30 minutes.
Wine for us is a part of a
meal, a conversation starter,
something to make an occa
sion memorable.
Wine is to be savored.
Enjoyed. Appreciated. Not
thrown back, downed,
chugged, or included in col
lege intoxication rituals.
And for the record, Miles
was many things that most
wine lover’s are not. The
lead character in “Sideways”
was absurdly snobbish while
demonstrating a propensity
for drunkenness and a lack
of any real values.
Yes, I got a few laughs and
I appreciate the attention
See GOODALL, page 4C
then. The
wine com
mun i t y
and the
bar crowd
are not
really the
same peo
ple.
Oh sure,
there are
wine lov
ers in bars
and alco-
FOOD
to stir in the onions and
chives. Drop by teaspoons
into the hot oil and cook for
3 to 4 minutes or until gold
en brown. Remove to paper
towel to drain.
Crab Tilled
cucumber chips
2 large cucumbers,
peeled and halved length
wise
1 cup canned crabmeat
or tuna, flaked
1/2 cup minced sweet
pickles.
1 cup canned crabmeat
or tuna, flaked
1 tablespoon lemon
juice
1/2 teaspoon onion
juice
2 tablespoons cream
cheese at room tempera
ture
2 large whole mush
rooms, cleaned and sliced
thin
JM
Jean Rea
Cooking with
Jean
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The best Fried ice cream Te ‘ ’i?' 1 , 200 I
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fc, * ■*: /7
It’s fig preserves, fig
Remember the words
to “Sleep Kentucky
Babe?” “Honey bees
am hummin’ ‘round the
honeysuckle vine, sleep
Kentucky Babe?”
A beautiful old southern
song not heard anymore;
but honeybees are not the
only insects that are hum
min’ ‘round our homestead
at present.
The giant fig tree is load
ed and the yard is begin
ning to smell like a brewery
from the fermented figs that
are too high up the tree to
reach. June bugs, gnats and
all sorts of creepy crawlers
are coming for their share.
Friends and neighbors
are helping themselves to
the bountiful crop but to
date I’ve had no time to put
up one of my favorite foods
- fig preserves.
My mother and grand
mother had a very simple
recipe for preserves.
Of course, they made pre
serves and jelly the hard
way - without Sure-Jell.
The recipe never failed- five
pounds fruit to 10 pounds
of sugar.
Figs were around in bib
lical times and probably
always will be but preserve
and jelly makers are getting
hard to find. It is becom
ing somewhat of a lost art
in this automated world of
ours. Let’s keep a few of our
keepsakes going.
Fig Preserves
5 pounds figs
1 cup baking soda
boiling water
10 pounds sugar
Juice of 1 lemon, plus
sliced rind if desired (I
don’t use the rind but
mama did)
Wash figs and place in a
large stainless steel pot or
mixing bowl.
Sprinkle soda over figs
and pour boiling water over
figs to cover. Let stand 15
minutes. Pour off water and
rinse figs well, then drain.
The soda removes the dark
residue on figs and cleans
Using a sharp knife, cut of
the ends of the cucumbers
and slice horizontally into
three inch long sections.
Using a melon bailer, scoop
out the insides of the cucum
bers. In a small bowl, com
bine the remaining ingre
dients, except mushrooms,
blending with a fork until
smooth. Using a knife or
spoon, pack the mixture into
the center of the cucumber.
Place on a place, cover and
chill for at least two hours.
When ready to serve, use
a sharp knife to slice the
cucumber section into 1/2
inch wide slices. Lay the slic
es on a plate or tray and top
each with a mushroom slice.
Oriental Chicken
Livers
1/2 cup light soy sauce
3 tablespoons sherry or
white port whine
2 cloves garlic, minced
them.
Place figs in a heavy boil
ing pot and pour sugar and
lemon juice on top. Stir gen
tly over medium heat until
sugar melts.
You may add 1/2 cup water
to help the sugar melt if
desired. Bring to a boil and
cook gently until figs puff
and are tender. Syrup will
still be thin.
When figs are very tender,
remove them from syrup
and set aside. Continue boil-
Faye Jones
Magic from
the Kitchen
them with a potato masher
at that time or leave them
whole. I leave them whole.
Pack in sterilized pint or
jelly jars and process in a
boiling water bath for 10
minutes. Let season for sev
eral weeks before using. Oh,
so good in winter!
Fig Cake
1 1/2 cups sugar
3/4 cup butter
1 cup milk
4 egg whites
1 1/2 cups chopped
figs
1 Tablespoon molasses
3 cups all-purpose
flour
1/2 teaspoon salt
4 teaspoons baking
powder
1 teaspoon lemon fla
voring
1 teaspoon cinnamon
Cream sugar and but
ter. Add milk. Sift flour,
measure and sift with salt
and baking powder. Add
1/2 flour, then fold in stiffly
beaten egg whites, remain
der of flour and flavoring.
Now, remove 1/3 of the
mixture to another bowl.
WEDNESDAY, AUGUST 16, 2006
1/4 teaspoon onion
powder
Salt and pepper
12 ounces chicken liv
ers, cleaned and halved
1 can (6.80 z.) water
chestnut pieces, drained
8 ounces lean bacon
strips, halved
Position the broiler rack 3
inches from the heat source
and pre-heat the broiler. In a
medium saucepan, combine
the Soy sauce, sherry, garlic
and onion powder and bring
to a boil over medium heat.
Season with salt and pepper.
Set aside to cool slightly and
then cover and refrigerate
for at least two hours.
Press pieces of liver and
water chestnuts together,
wrap with bacon and fas
ten with toothpicks. Broil
for eight to 10 minutes or
until the bacon is crisp and
the livers are no longer pink.
Serve immediately with the
sauce.
cake time
Add molasses, cinnamon
and figs which have been
dredged in two Tablespoons
of the flour to the remain
ing 2/3 of the mixture in the
first bowl.
Pctur into well-oiled and
slightly floured tube pan
alternating spoonfuls of
the light and dark mixture.
Bake in moderate oven
(375) for about 55 minutes.
FIG RAISIN
CAKE
1 cup chopped figs
1 cup raisins
1 tup boiling water
1/2 cup shortening
1 cup brown sugar
2 teaspoon baking
powder
2 teaspoon cinnamon
1/4 teaspoon salt
2 eggs, well beaten
2 cups flour
Pour boiling water over
raisihs and figs and allow to
stand while preparing other
ingredients. Cream short
ening and sugar. Add eggs.
Sift flour, measure, and sift
with baking powder, cinna
mon and salt. Add alter
nately with fruit mixture to
creamed sugar and shorten
ing.
Beat thoroughly. Pour
into a well-oiled loaf pan.
Bake in moderate oven (375
degrees) for about 40 min
utes.
Now, get out and pick
thosd figs girls and make
something wonderfully dif
ferent.
You may also can them in
syrup, like peaches, and use
as a salad (like pear salad
with mayonnaise, cheese
and lettuce. Enjoy
ing syrup
until it
becomes
as thick
as you
want it.
Place
figs back
into boil
ing syrup
and re
heat.
You may
mash
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