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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 I - ! ■ I I i I, — n MS T 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 j v y ■ 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