Newspaper Page Text
6B
♦ WEDNESDAY, AUGUST 23, 2006
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Journal/Charlotte Perkins
Cuisines represented ranged from Italian to Greek, from Irish to Jamaican .
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Journal Charlotte Perkins
Irene Eaves of Warner Robins enjoys a sampling of desserts.
Couscous, colcannon and cornmeal muffins
Charlotte Perkins
Lifestyle Editor
Over 120 adventurous eat
ers lined up on Saturday
night at the Warner Robins
Recreation Center to try
a bountiful buffet of dish
es from around the world.
It was the second annual
International Tasting Party
hosted by the Democratic
Women’s Club of Middle
Georgia, and guests were
offered a chance to try every
thing from Jamaican Jerk
Chicken to Oriental fried
JONES
From page 4B
2 cups vinegar
1 tsp salt
2 cups seeded raisins
1 cup sweet red pep
pers, chopped
2 cups sugar
2 cups celery, chopped
Place all prepared ingre
dients in a dutch oven and
bring to a boil.
Reduce heat to medium
and cook to 220 degrees.
Ladle chutney into sterilized
pint jars and seal. Place in
a boiling water bath for 10
minutes.
Two great cooks, Helen
Major and Lucy Sharp,
shared the following recipe
for Snicker Salad with us. It
is wonderful.
We tried adding coconut
Kitchen Gallery
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rice to German sauerkraut
and sausages.
There were American
classics there, too, including
cornbread, which seemed to
be just right with the array
of spicy dishes.
Desserts included baked
spiced fruit, baklava, a
British trifle, and even gin
gerbread donkeys. There was
even an all-American choco
late birthday cake for one
guest, Wallace Soderquist,
whose 82nd birthday was
coming up.
Becky Yeatman, , who
and drained, crushed pine
apple to the original recipe
and found it delicious!
Snickers Salad
3 medium apples,
peeled and chopped
1 can mandarin orang
es, drained and chopped
1 banana, chopped
3 Snickers bars,
chopped
1 large container of
Cool Whip
Chopped pecans
Mix fruits together in a
bowl.
Add chopped candy bars.
Stir in Cool Whip and top
with pecans. Chill.
Another great dish for cool
weather is one of my favor
ites - macaroni and cheese.
The following recipe is out
standing.
chaired the event, recognized
her committee for weeks
of work and planning, and
led the audience in singing,
“This Land is My Land.”
Betty Pearsall was in charge
of food. Claire Dixon was
recognized as the most trav
eled person in the audience,
having been to 49 countries.
Numerous door prizes were
given out.
And, while a number of
candidates were present,
taking the opportunity to
meet people, no political
speeches were allowed.
Macaroni
Casserole
8-ounces macaroni
1 can cream of mush
room soup, undiluted
1 small onion, grated
4 cups (1 pound) shred
ded Cheddar cheese (I
use sharp)
1 2-ounce jar chopped
pimiento, drained
1 cup mayonnaise
3 Tbsp butter or marga
rine, melted
1 cup cracker crumbs (I
use 1 sleeve Ritz crack
ers, crumbled)
Cook macaroni according
to package directions; drain.
Combine macaroni and next
five ingredients; pour into a
greased or sprayed 12 x 8 x
2-inch baking dish.
Combine cracker crumbs
with melted butter and
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JoumaL Charlotte Perkins
Guests tested their geography skills at the dinner table, trying to identify unnamed riv
ers on a map of the U.S.
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Joumal/C harlotte Perkins
The idea of the “tasting party” is just to have a taste of this and that, but there was so
much food to taste that most people wound up with plates piled high.
sprinkle evenly over maca
roni mixture.
Bake at 350 degrees for 30
minutes. Makes 8 servings.
Enjoy!
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