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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 ‘ML wm m MT4 // ifiW^m ■iCrvill i» fill i ilir '■)}■ r- ture 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.” The Pish House IV 4 Restaurant & r Wwßmk> Fish Market *Fresh & Cooked Fish* lunch Specials tll-3) -til lunch Sped sis Include freact! Fries, Cole Slaw « Hush Pugples /rrv •Whiting Fillet Dinner -$4.49 sr~\ -Trout Fillet Dinner-$4.49 (o iJJ ’Nile Perch Dinner - $4.49 C^--, -Fish a Shrimp Dinner-$4.49 Hours of Operation: Tubs. 10:30-7pm • Wed. 4 Thurs. 10:30-8pm • Fri. & Sat. l0:30-9pm ‘Drive-Thru available' 1243 Watson Blvd • WR, CA f X 478.918.0808 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 ¥ A T'fcT'fc a* I ffr* "8 MJJhL UmAddLJL The best Fried ice cream Te ‘ ’i?' 1 , 200 I ■Jku OPEN; | Lu.ti i Llm.-r _ 1746 WATSON BLVD., WARNER ROfelNS, GA 31093 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 Subscribe today Call 987-1823 3C