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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