Newspaper Page Text
HOUSTON DAILY JOURNAL
Restaurant Report Carp
Houston County Environmental Health inspectors visited the following food service
establishments between Aug. 14 and Aug. 18. Major problems are corrected before the
health inspector leaves the premises. A rating of 90-100 in considered excellent, 80-89 is
good, 70-79 is satisfactory.
Key to type of discrepancies found:
A. Employee Hygiene Maters
B. Food Handling Techniques
C. Temperature Control of Foods or Food Sources
D. Facility/Equipment Problems
E. Storage of Cleaning Products/ Toxic Materials
■ Allen’s Stonebaked Pizzeria, 117-1 Russell Parkway, Warner Robins 89
■ Angelina’s Italian Garden Case, 1500 Sam Nunn Blvd., Perry 77, E
■ Angelina’s Lounge, 1500 Sam Nunn Blvd., Perry 100
■ Angelo’s Italian Bistro, 807-A Carrroll Street, Perry 98
■ Arby’s, 101 Slezak Drive, Perry 80, C
■ Centerville Elementary School, Centerville 100
■ Cracker Barrel, 101 Lect Drive, Perry 85
■ Cricket’s Bar & Grill, 1249 Russell Parkway, Warner Robins 96
■ Drip Drop Case, 206 Russell Parkway, Warner Robins 99
■EI Cotija Mexican Restaurant, 1291-J South Houston Lake Road, Warner Robins 85, A
■ Front Porch Tearoom, 922 Carrroll Street, Perry 98
■ Honey Baked Ham &Case, 4027 Watson Blvd., Suite 100, Warner Robins 99
■ Houston Career & Technology Center, Warner Robins 98
■ Judy’s Sandwich Shop, 1201 Sunset Avenue, Perry , 96
■ Little Caesar’s at K-Mart, 2063 Watson Blvd., Warner Robins 92
■ McDonald’s at Wal-Mart, 2720 Watson Blvd., Warner Robins, 98
■ Northside High School, Warner Robins 98
■ Perry Hospital Cafeteria, 1120 Morningside Drive, Perry 100
■ Quail Run Elementary School, Warner Robins 99
■ Snellgrove Seafood, 632 N. Houston Lake Blvd., Centerville 100
■ Subway, 1801-C Watson Blvd., Warner Robins 96
■ Subway, 809 Highway 96, Warner Robins 89
■ Tabor 9th Grade Academy, Warner Robins 100
■ Taco Bell, 19998 Watson Blvd, Warner Robins 94
■ Thomson Middle school, 301 Thomson Street, Centerville 97
Oatmeal mainstay
for ‘tightwad living’
When I teach my
“tightwad living”
class, I encourage
people to keep a good supply
of oatmeal in the pantry.
It is good to start the day
with, and can be used in so
many ways. I like mine for
breakfast with butter, sugar
and a little milk. Sprinkle
it with some sugar and cin
namon, or use brown sugar
and cream.
Fresh fruit on top makes
it tasty and pretty, and even
better for you.
I use oatmeal in my
meat loaf and meatballs.
It stretches the meat and
holds the other ingredients
together better.
We can also make great
cookies when we have oat
meal.
Oatmeal is good for us and
good for our food budgets,
so get a big box today and
have some fun in the kitchen
from morning to evening.
Oatmeal Drop
Cookies
This recipe has three vari
ations.
4 cups flour
1 1/2 teaspoon soda
2 teaspoons salt
2 cups shortening, soft
ened
2 cups brown sugar,
packed
1 cup white sugar
4 large eggs
1 tablespoon vanilla
1/2 cup milk
8 cups uncooked oat
meal (not instant)
Sift together flour, soda
and salt into a large mixing
bowl Add shortening, sugars,
eggs, vanilla and milk. Beat
at low speed until smooth,
about one minute. Add oat
meal. Stir until well-mixed.
Divide batter into three
bowls. Add one 6-oz. pack
age chocolate chips to one
bowl. Melt one 6-oz. pack
age chocolate chips over hot
water, or in microwave, and
add to bowl.
Add 1/2 cup coconut to
Is 1
mMilWmi
fu, ■■'m
JBm tt i)lmM
*4 rlUbA•Vv~\ay ■ \ 'y/fflfc
P§ .
• " : W‘ / ! f i<, ® n
! /j ■ *
bowl if you wish. You may
need to add about two table
spoons milk with the coco
nut.
In the last bowl, stir in
one teaspoon cinnamon, one
teaspoon nutmeg and one
cup raisins.
You may add one cup nuts
to any of the three varia
tions.
Drop from teaspoon onto
greased
Sm£||| cookie
' sheets.
minutes.
Jean Rea Since
Cooking with
j ea „ ovens vary,
watch
carefully
after 10 minutes.
These will stay fresh in an
airtight container, or can be
frozen. I like to make several
batches up in November and
have them ready for holi
day drop-ins. I usually keep
some on hand year round.
Forgotten
Cookies
2 cups sugar
4 tablespoons cocoa
1 stick margarine
1/2 cup milk
2 cups oatmeal
1/2 cup chunky peanut
butter
1 teaspoon vanilla
Nuts (optional)
Cook sugar, cocoa, marga
rine and milk. Boil for two
minutes.
Stir in oats, peanut butter
and vanilla. Add nuts. Drop
spoonfuls on wax paper or
greased cookie sheet. Makes
about two dozen
ELECTROLUX
The Fish House IV
* Fresh A Cooked Fish*
lunch Specials 111-3)
-IK Lunch Sbklsls Incline Franco fries, CM Slaw * Dust nmlis
•Whiting Fillet Dinner - $449
•Trout Fillet Dinner-$449
•Nile Perch Dinner -$449
•Fish & Shrimp Dinner-$449
Hours of Operation:
rues. 10:30-7pm ■ Wed. & Thurs. 10:30-Bpm • Frl. & Sat. 10:30-9pm
'Drive-Thru Available'
1243 Watson Blva • WR, CA
te> 478.918.0808
Chocolate
Oatmeal Cookies
1 cup margarine
1 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
2 cups all-purpose
flour
2 1/2 cups oatmeal
(Measure and then pro
cess until powdery in
food processor or blend
er)
1/2 teaspoon salt
1 teaspoon baking pow
der
1 teaspoon soda
1 12-oz. package choco
late chips
4 oz. chocolate candy
bar, grated
1 1/2 cup chopped
pecans
Cream together margarine,
sugar and brown sugar. Add
eggs and vanilla. Combine
flour, oatmeal, salt, baking
powder and soda and add to
egg mixture. Stir in chips,
candy and pecans. Roll into
two inch balls and bake on
ungreased cookie sheet at
375 degrees for eight to 10
minutes. Yield: 5 dozen.
Oatmeal Cake
1 1/2 cup boiling water
1 cup uncooked regular
or quick-cooking oats
1/2 cup butter or mar
garine, softened
1 cup sugar
2 1/2 cups firmly packed
brown sugar, divided
1 teaspoon ground cin
namon
1/4 teaspoon ground
nutmeg
1 teaspoon vanilla
extract
2 large eggs
1 1/2 cup all-purpose
See REA, page 4B
“THE ORIGINAL SINCE 1924”
Vacuum Cleaners & Shampooers
Filters, Bags. Parts. Hoses, Service and
Repairs. All makes and models
478-788-8835
Restaurant &
Fish Market
FOOD
> ife * .
■f
,
‘ - ,A • ' ■’ ”
National Dry Bean Board
Bistro Chicken and Bean Salad is made with chicken breasts, your choices of beans,
salad greens, bacon and a tangy dressing.
Chicken keeps its promise
From the Journal files
In this time of cam
paign claims, let us pause
to remember Herbert
Hoover, who promised
voters “a chicken in every
pot and a car in every
backyard.”
That was in 1928, and
prosperity wasn’t coming.
“Black Tuesday,” the col
lapse of the stock market
and The Great Depression
were right around the cor
ner.
So much for campaign
promises!
Chicken, however, has
always kept its promises.
Today, the average
American eats over 75
lbs. of chicken a year, and
chicken is increasingly
popular with the health
conscious.
Every creative cook
knows that it can be the
main ingredient for gour
met dishes or comfort
food, and every thrifty
cook knows a few casse
roles or top-of-the-stove
dishes that will stretch
one chicken to feed a big
family.
Here is a mixed selec
tion of both trendy and
old-fashioned recipes that
are easy to make and easy
on the budget.
Bistro Chicken
& Bean Salad
4 boneless skinless
chicken breast halves
(about 4 ounces each)
11/2 teaspoons Italian
seasoning
1 teaspoon olive or
canola oil
1 package (4 ounces)
gourmet salad greens
1 can (15 ounces)
pinto beans or 1 1/2
cups cooked dry-pack
aged Black beans,
rinsed, drained
4 bacon slices, fried
crisp, well drained,
crumbled
1/4 cup walnut pieces,
toasted
Maple-Balsamic
Dressing (recipe fol
lows)
Coat both sides of chick
en breasts with bouquet
garni.
Cook chicken in oil in
medium skillet over medi
um heat until browned, 3
Always Wish Upon a Star!
1 * :
jrnmmmm —l,
r, /!»■ I icjßtinj Store
A Division of Southeasi Electrical Supply j/
926 Carroll St. • Perry, GA 31069
478-224-8888 ,
T-F 10am-spm SAT Wam-2piv j
Chicken safety tips
Special to the Journal
These tips on safe han
dling of chicken, before,
during and after cooking,
come from Eat Chicken.
com, the Web site of the
National Chicken Council.
Before You
Cook
Refrigerate raw chicken
promptly. Never leave it
on countertop at room
temperature.
Packaged fresh chicken
may be refrigerated in
original wrappings in the
coldest part of the refrig
erator.
Freeze uncooked chick
en if it is not to be used
within 2 days.
If properly packaged,
frozen chicken will main
tain top quality in a home
freezer for up to 1 year.
Thaw chicken in the
refrigerator not on the
countertop or in cold
water. It. takes about 24
hours to thaw a 4-pound
chicken in the refrigera
tor. Cut-up parts, 3 to 9
hours.
Chicken may be safely
thawed in cold water. Place
chicken in its original
wrap or water-tight plastic
bag in cold water. Change
water often. It takes about
2 hours to thaw a whole
chicken.
For quick thawing of
raw or cooked chicken use
the microwave. Thawing
time will vary.
Always wash hands,
countertops, cutting
boards, knives and other
utensils used in preparing
raw chicken with soapy
water before they come in
contact with other raw or
cooked foods.
When shopping, buy
groceries last. Never
leave chicken in a hot car.
Refrigerate immediately
on reaching home.
to 4 minutes on each side.
Reduce heat to medium
low and cook, covered, until
chicken is no longer pink
in the center, 10 to 15 min
utes.
Cool slightly; cut or shred
WEDNESDAY,AUGUST 23, 2006 ♦
While You’re
Cooking
If chicken is stuffed,
remove stuffing to a sep
arate container before
refrigerating.
When barbecuing chick
en outdoors, keep refriger
ated until ready to cook.
Do not place cooked chick
en on same plate used to
transport raw chicken to
grill.
Always cook chicken
well done, not medium
or rare. If using a meat
thermometer, the internal
temperature should reach
180°F for whole chicken,
170°F for bone-in parts
and 160°F for boneless
parts.
To check visually for
doneness, pierce chicken
with fork; juices should
run clear not pink
when fork is inserted with
ease.
Never leave cooked
chicken at room tempera
ture for more than 2 hours.
If not eaten immediately,
cooked chicken should be
kept either hot or refriger
ated.
Marinade in which raw
chicken has been soaking
should never be used on
cooked chicken.
kM >♦ 11 >.} v -.
After You Cook
Cooked, cut-up chicken
is at its best refrigerated
for no longer than 2 days
whole cooked chicken,
an additional day.
If leftovers are to be
reheated, cover to retain
moisture and to ensure
that chicken is heated all
the way through. Bring
gravies to a rolling bod
before serving.
If you’re transporting
cooked chicken, put it in
an insulated container or
ice chest until ready to eat.
Keep below 40°F or above
WOT.
chicken into 3/4-inch pieces.
Toss chicken, greens,
beans, bacon, and wal
nuts in salad bowl; driz
zle with Maple-Balsamic
Dressing and toss.
See CHICKEN, page 4B
3B