Newspaper Page Text
4B
♦ WEDNESDAY, AUGUST 23, 2006
CHICKEN
From page jB
Maple^Balsamic
Dressing
Makes about 1/3 cup
3 tablespoons maple
syrup
1 1/2 tablespoons bal
samic vinegar
1-2 teaspoons lemon
juice
2 teaspoons Dijon-style
mustard
1/4 teaspoon salt
1/4 teaspoon pepper
Preparation
Mix all ingredients
Creamy Apple
Dressing
1/2 cup plain lowfat
yogurt
1/4 cup reduced-calorie
mayonnaise
1/4 cup frozen apple
juice concentrate,
thawed
1 tablespoon lemon
juice
1-1/4 teaspoons salt
1/8 teaspoon ground
blackpepper
In a small bowl combine
yogurt, mayonnaise, apple
juice concentrate, lemon
juice, salt & pepper.
Source: The Vidalia Onion
Committee
Chicken Rice
Casserole
You can find the Goya fla
vored rice “Arroz Mexicana”
in the Mexican food section.
If you’re watching calories,
leave out the mayonnaise,
but it definitely adds some
zing.
2 cups or more cut up
cooked chicken
1 box Goya Arroz
Mexicano, chicken fla
vored
1 can Campbell’s con
densed chicken soup
with herbs
1/4 cup mayonnaise
(optional)
1 cup bread crumbs
1/2 stick melted mar
garine
Cook the Goya Arroz
Mexicano as directed. (This
is similar to yellow rice, but
has more spice and interest
ing ingredients in it)
Mix cooked chicken,
cooked rice, soup and may
onnaise.
Top with buttered bread
crumbs and bake at 400
degrees until bread crumbs
REA
From page
flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 to 2 cups flaked coco
nut
1 1/2 cup chopped pecans
1/3 cup butter or marga
rine melted
1/3 cup milk
Stir together boiling water
and oats. Let stand 20 min
utes. Beat 1/2 cup butter,
one cup sugar and one cup
brown sugar in a large bowl
at medium speed with an
electric mixer until creamy.
Add cinnamon and next
three ingredients, beating
GILBERT
APPLIANCE, INC.
925 Jernigan St., • Perry, GA
478-987-2284
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are golden brown.
Chicken and
Biscuit Casserole
2 cups cooked, cubed
chicken
1 can cream of chicken
soup, (10 3/4 oz)
1 cup green beans,
drained if canned, frozen
or canned
1 can mushrooms, (2 to
4 oz)
1 cup shredded
American cheese
1/2 cup mayonnaise
1 can refrigerated bis
cuits
2 tablespoons melted
margarine or butter
1/4 cup seasoned bread
crumbs, or crushed crou
tons
In a medium saucepan,
combine chicken, soup, green
beans, mushrooms, cheese
and mayonnaise. Heat until
hot and bubbling. Pour hot
mixture into an ungreased
2-quart baking dish.
Separate biscuits and
arrange over chicken mix
ture. Brush biscuits with
melted butter; sprinkle with
bread crumbs. Bake in a pre
heated oven at 375 degrees
for about 30 minutes, or
until golden brown.
Source: The Southern
Cuisine site on About.com
Chicken and
dumplings
Two versions
There are two schools of
thought on dumplings. Some
like theirs in thin strips and
some like fluffy dumplings.
The first one here is for the
strips, which can be found in
the freezing compartment at
most grocery stores.
Granny’s chicken
and dumplings
This one is from Betty
Williams, who works at
Houston Medical Center. It
may say “Granny’s” but it
takes full advantage of mod
ern conveniences to get an
old-fashioned result.
Mary Hill Dumplings are
a real treat, come frozen,
and are usually found near
the frozen bread products.
It works well to let them
defrost a little before cook
ing with them, because oth
erwise they are brittle and
break.
1 large can chicken
well.
Stir in flour, baking soda
and salt just until moist
ened. Beat in oatmeal. Pour
batter into a lightly-greased
13 x 9 inch pan. Bake at 350
degrees for 30 minutes or
until a wooden pick inserted
•PLUMS
•SHELLED
PEAS
3801 HWY 41 N.
Byron, GA 31008
478-953-3820
Upright (Frost free)
and Chest Type
Starting at
w ip' Up
•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-I/4”W x 29-l/2"D
(Cabinet depth includes door)
00036403
broth (or four cups)
1 can cream of chicken
soup
1 pkg. Mary Hill
Dumplings
Mix chicken broth and
cream of chicken soup
together and bring to a roll
ing boil.
Add dumplings a few at a
time and cook for a few min
utes. Continue to place more
dumplings. Cook until ten
der. Salt and pepper to taste.
Add cooked, cut-up chicken.
Chicken and
fluffy dumplings
Now for the fluffy drop
dumplings. Many of us
first learned to do this with
Bisquick, and that remains a
surefire method, and a sure
fire comfort food, too.
(This writer’s daughter,
Susan, grew up eating them
and makes them now for her
family.)
You could easily adapt this
recipe to a “quicky” version
by using the meat from a
rotisserie chicken and using
canned chicken broth.
If you want to do it the
old-fashioned way (and save
a bit of money) first stew
a whole chicken the night
before.
Remove meat and save
broth.
Put both in refrigerator.
Take meat off bones, dis
carding skin, and cut into
good sized pieces.
About a half hour before
mealtime, remove fat from
broth and start heating.
Check seasoning and add
chicken boullion or even
canned stock to get at least
six cups of stock.
Pepper is a good addition.
When the stock comes to a
boil, turn the heat down,
and quickly mix 3/4 cup milk
into 2 cups Bisquick.
Drop the Bisquick mixture
into the simmering broth by
tablespoons.
Cook over low heat for 10
minutes with pot uncovered,
occasionally using a spatu
la (gently) to separate the
dumplings. Then simmer for
10 minutes with the pot cov
ered.
When cooked this way, the
broth will thicken and form
a creamy gravy.
Stir the cut up chicken
in carefully and cover for a
while before serving.
Individual servings heat
up well in the microwave, by
the way.
in center comes out clean.
Combine remaining 1 1/2
cups brown sugar, coconut
and remaining ingredients
in a bowl and spread over
warm cake. Broil eight inch
es from heat for two to three
minutes or until golden.
•SHELLED N
BUTTER BEANS
•SEASDNAL
VEGETABLES
Owners:
Burl Sasnett
lo Sasnett
FREEZERS
FOOD
Fall is coining
time for new recipes
Have mercy, fall is
upon us. Green
peanuts are in the
stores already.
Don’t forget to buy a bag
to freeze. Simply boil as
usual,
drain,
pack in
plastic
bags
and
freeze.
Good
by the
fireside
du r -
ing cold
winter
■I a
days. Same with scupper
nongs. Wash, drain and dry;
pack in plastic bags and
freeze.
As summer fades and
we begin to look forward
to falling leaves and cool
Too many kitchen gadgets
Around Christmas last
year, someone asked
me what sort of kitch
en gift I’d like. I answered
quickly and probably a tad
too abruptly when I said,
“Nothing. Nil. Nada. Don’t
even think about buying
anything for the kitchen.”
What I once thought
was a spacious kitchen
now is cramped for space.
The last thing I need is
another “time-saving”
kitchen wonder to take up
space in a cabinet or, worse
yet, on the counter top.
What got me thinking
about this was an e-mail
selling a gadget that’s sole
purpose is to roast garlic.
For me, a new appliance has
to do something that can’t
be done with tools already
at hand. I have an oven.
Why do I need a gadget
that roasts garlic? It claims
to do it faster but when
I need roasted garlic, I’m
rarely in a hurry for it.
With that Roasted Garlic
Express in mind, I took
mWmKIN^ORUERS
seme mmmm
, Whole Hogs * Beef ML
■ |kam * Shoulders • Ribs *]
cnicken Leg Quarters - 59* lb
Sirloin (Whole) - $2.99 II)
Boneless Pork Loin - $2.99 111 M
Am** t 4k*l
Mr* GiSkivSt.,;War
Ws PWh * fpfe7
00036662
. \ fYPWfjji '?£aJvX-* v
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Cats or stop by and see Barbara who wi(( gladly assist
you with your selections.
JEWELERS 9°4 Carroll Street * Perry, Georgia
478-987-1531
1 00036228
weather, we will eiyoy an
abundance of fall collards,
turnip and mustard greens,
ripe red apples and yellow,
juicy pears. Bring out the
jars and lay by at least one
“cooking” of pear relish.
Try it with meats, especially
beef roast; with veggies and
in tuna, chicken and potato
salad. Good indeed!
Pear Relish
8 quarts (about 12
pounds) peeled, firm
pears, coarsely chopped
in a food processor
6 green bell peppers,
chopped
6 red bell peppers or 6
fresh, red pimento pep
pers, chopped
6 large yellow onions,
peeled and chopped
6 cups vinegar
6 cups sugar
Faye Jones
Magic from
the Kitchen
a trip to the kitchen sup
ply stores and found a few
more things I don’t need.
An electric can opener - I
can see where this is a use
ful tool for the elderly or
those with arthritis; luckily,
Dan MacDonald
Columnist
Morris News Service
¥ Any microwave-specific
cooking vessel There are
plastic containers for cook
ing omelets, poaching eggs
and warming pizza. They
take up shelf space and
more importantly, I’m not
a big fan of rubbery eggs.
¥ Any gadget with the “As
Seen on TV” logo on the
box - For example, I don’t
HOUSTON DAILY JOURNAL
1 tablespoon allspice
2 tablespoons Fruit
Fresh
Mix all ingredients togeth
er and place in a large pot.
Boil until pears are ten
der and onion is translu
cent. Test for vinegar and
sugar as you may want to
add more according to your
taste buds.
Ladle relish into steril
ized pint jars and seal as
directed. Store in a dark
place.
As long as you are pick
ing pears, harvest a few for
Pear-Ginger Chutney. It is
oh, so good for the holidays
or any day. You may use
apples instead of pears.
Pear Chutney
4 cups pears, chopped
1 cup onion
See JONES, page 6C
need a Pasta Express. It’s a
foot-long tube.
Put in the pasta, pour in
hot water, let it “brew” for
seven to 10 minutes, put on
the strainer top and pour
out water.
When did straining pasta
water become such an
impossible kitchen chore?
This whole job can be
done in the same time with
a pot and a colander - I
already have both.
The Food Loop - It’s a
package of six silicone ties
used to truss chicken, fish
or other meat.
It costs sls. I bought a
ball of kitchen twine for
half that amount more than
five years ago, and I still
have a lifetime supply.
The twine works for proj
ects all over the house and
isn’t going to get lost.
I see these six Food Loops
being scattered in four dif
ferent drawers after a year
or so.
An avocado slicer - This
See GADGETS, pagesß
I don’t fit
into
either
category.
It takes
up valu
ab 1 e
counter
space
and the
manual
model fits
easily in
a drawer.
Shop from the Bridal Registry
at Jones. Choose from the brides’
patterns which 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, paper weights
and candle holders.
mo