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HOUSTON DAILY JOURNAL
Resrurant Report Card
Houston County Environmental Health inspectors visited the following food service estab
lishments between Aug. 21-25. 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 sat
isfactory.
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
Organization Score
■ Back Yard Burgers, 2718 Watson Blvd, Warner Robins - 88, C
■ Buffalo’s Case, 3061 Watson Blvd., Warner Robins 91
■ Centerville Headstart, 1009 Carl Vinson Parkway, Centerville 98
■ Chen’s Wok/ Galleria mall, 2922 Watson Blvd., Centerville 97
■ Chick-Fil-A, 1363 Sam Nunn Blvd. Perry 90,C
■ Chick-Fil-A Mobile Unit, 1363 Sam Nunn Blvd., Perry 100
■ Chick-Fil-A, Galleria Mall, 2922 Watson Blvd. ' 100
■ Comfort Inn/ Mini Kitchen, 95 S. Highway 247, Warner Robins 99
■ Dairy Queen, 353 Courtney Hodges Blvd. Perry, 86 C
■ Gold Cup Snack Bar, 1042 North Houston Road, Warner Robins 97
■ Hardee’s, 421 North Davis Drive, Warner Robins 90
■ Huddle House, 215 Russell Parkway, Warner Robins 98
■ J & C’s Hot Dog hut, 233 North Houston Road, Warner Robins 100
■ Kentucky Fried Chicken, 409 North Davis Drive, Warner Robins 93
■ Ladda Thai, 1746 Watson Blvd., Warner Robins 94
■ Larry’s Giant Subs, 3035 Watson Blvd., Warner Robins 93
■ McDonald’s, 1413 Sam Nunn Blvd., Perry 89
■ Shanenshah Diner, 2028 Watson Blvd., Warner Robins 83
■ Subway, 600 Russell Parkway, Warner Robins " 66, C
■ T-Skull’s Poker Bar, 1744 Watson Blvd., Warner Robins 97
■ When Pigs Fly, 102 South First Street, Warner Robins 75, C
■ Zaxby’s, 401 North David Drive, Warner Robins 98
■ Zaxby’s, 861 Warren Drive, Warner Robins 96
Start your
Had a good homemade
muffin lately?
Many of them,
such as raisin bran muffins
and Morning Glory muffins,
are a good healthful way to
start the day.
I love a good warm mus-
fin with
my cof
fee in the
morning.
Most of
them can
be made
ahead and
stored for
days in
the refrig
erator or
for weeks
in the
freezer.
w£|jg|
Jean Rea
Cooking with
Jean
Making muffins is a fun
thing to do when we have
a little extra time. They
are like making cookies. We
can get creative just using a
bacon recipe. Try the pea
nut butter and jelly muffins.
The kids and grandkids will
love them and so will the
adults. Get out the muffin
tins and have some fun in
the kitchen.
Peanut Butter
and Jelly Muffins
2 cups all-purpose
flour
1/2 cup sugar
2 1/2 teaspoons baking
powder
1/2 teaspoon salt
3/4 cup peanut butter
2 eggs, lightly beaten
3/4 cup milk
1/4 cup strawberry pre
serves
Combine flour, sugar, bak
ing powder and salt in a
large bowl. Cut in peanut
butter with a pastry blend
er until mixture resembles
coarse meal. Make a well in
center of mixture. Combine
eggs and milk and add to
dry ingredients, stirring just
until moistened.
Spoon half of the batter
into greased muffin pans,
filling 1/3 full. Top each
muffin with 3/4 teaspoon
LADDA Lllxai
The best Fried ice cream Tel O p 2 E 9 N 1 , 2#0 i
■■ flf A
Jg '■;-.
1746 WATSON BLVD., WARNER RtfftlNS, GA 31093
morning with muffins
strawberry preserves. Spoon
remaining batter into muf
fin pans, filling 2/3 full.
Bake at 400 degrees for 15
to 17 minutes or until lightly
browned. Remove from pans
immediately. Makes 16 muf
fins.
Orange Date
Muffins
2 cups sifted flour
1/2 cup sugar
2 1/2 teaspoons baking
powder
1/2 teaspoon salt
1/2 cup chopped dates
1 1/2 teaspoon grated
orange rind
1 egg, beaten
3/4 cup milk
1/2 cup
melted
but-,
ter or m
mar- 'i
garine
Sift
togeth- HWttl
er flour,
sugar, bak
ing powder and salt into
bowl. Add dates and orange
rind. Coat with flour mix
ture. Combine egg, milk and
butter. Add to dry ingredi
ents, stirring just enough to
moisten. Spoon batter into
greased 2 1/2 inch muffin
pan cups, filling .2/3 full.
Bake in 400 degree oven for
20 minutes or until done.
Cranberry
Muffins
1 cup raw, chopped
cranberries
3/4 cup sugar
2 cups flour
1 beaten egg
3/4 cup sour milk or
buttermilk
1/4 cup melted shorten
ing
1/4 teaspoon salt
3/4 teaspoon soda
Combine cranberries and
1/2 cup sugar. Sift flour, salt,
soda and remaining sugar.
Mix egg, milk and shorten
ing. Add to dry ingredients
and stir until mixed. Add
cranberries, mixing slightly.
Fill greased muffin pans 2/3
full. Bake in 400 degree oven
for 20 minutes.
Raisin Bran
Muffins
1 15-oz. box Raisin
Bran
5 cups plain flour
3 cups sugar
4 teaspoons soda
2 teaspoons salt
4 eggs
1 cup salad oil
1 quart buttermilk
IjS Ito 2 cups chopped
ffr pecans
Mix dry ingredi
ents and nuts...
Mix oil, eggs and
\ milk, beating
ill well. Add liquid
H to dry ingredi-
A if ents and mix
W well. Store in
tightly covered
container in refrig
erator. Will keep
six weeks. Bake in
muffin pans for 15 to
25 minutes at 400 degrees.
Morning Glory
Muffins
2 cups flour
1 1/4 cup white sugar
2 teaspoons baking
soda
2 teaspoons cinnamon
1/2 teaspoon salt
2 cups grated carrots
1/2 cup raisins
1/2 cup chopped nuts
1/2 cup grated coconut
1 apple, peeled, cored
and grated
3 eggs
1 cup oil
2 teaspoons vanilla
In large bowl combine dry
ingredients. Stir in carrots,
raisins, nuts, coconut and
apples. In separate bowl,
beat eggs, oil and vanilla.
Stir into flour mixture until
batter is just combined.
Spoon into well-greased
muffin cups, filling to top.
Bake at 350 degrees for 20
minutes.
FOOD
Soda not what it used to be
Here’s a theory. It’s
based on anecdotal
evidence, but it’s
one that has been bouncing
in my head.
While we are drinking a
lot more water than earlier
generations did (they never
would have paid a buck for a
bottle of water), we are still
drinking sodas like crazy.
I’ve talked to people who
are addicted to their morn
ing Coke (as in Coca-Cola).
Don’t talk to oth
ers before they’ve had
that first caffeine
enriched Mountain Dew.
They have to have a soda
while driving.
One must be
open at the desk.
A full one is poured over ice
with dinner, and there’s no
watching TV without a car
bonated beverage at their
side. This whole phenom
enon would not have hap
pened had it not been for
one invention -- the pop-top.
Somewhere during the past
40 years, the soda has gone
from an occasional treat to
a must-have several times a
day commodity.
If we were still dependent
upon a church key open
er to crack open a can of
soda, it’s doubtful that we’d
be drinking it like we do
today.
But with the invention of
the pop-top, anyone could
open a soda can at any time.
Vending machines could spit
out cans instead of return
able glass bottles.
Cans are easy to
BISCUITS
From page iB
Place the biscuits on an
ungreased or parchment
lined baking sheet. Cover
them lightly, and allow
them to rise for 1 hour, or
until they’ve increased in
size by about a third. (The
biscuits may be refriger
ated for several hours or
overnight at this point, or
frozen for later use.)
Preheat the oven to 450°F.
Uncover the biscuits, and
place the pan in the top
third of the oven. Bake for
6 minutes. Turn the oven
off, but don’t open the door
for an additional 5 minutes.
(Note: When baking frozen
biscuits, leave the oven on
for 8 minutes before turn
ing it off.) The biscuits are
done when golden brown on
the top and bottom. Remove
the biscuits from the oven,
and serve them hot, with
butter and jam or ham and
eggs. Yield: about fifteen 2-
inch biscuits.
Bacon and
Cheddar Biscuits
2 cups flour
2 teaspoons baking
powder
2 teaspoons sugar
3/4 teaspoon baking
soda
1/2 teaspoon salt
5 tablespoons cold but
ter, cut into pieces
5 bacon slices, cooked
crisp and crumbled
3/4 cup buttermilk
Preheat oven to 450
degrees. Grease a large
baking sheet. Combine
flour, baking powder,
sugar, soda and salt into
a bowl. Cut butter into
flour with pastry cutter
until mixture resembles
corn meal. Stir in bacon
i ’’■ ~ ;v " - j
ICatf or stop by and see (ftarbara who wlf( gladly assist
you with your selections.
JEWELERS INC 9°4 Carroll Street * Perry, Georgia 71069
00036228
WEDNESDAY, AUGUST 30, 2006 ♦
open and even easier
to toss when finished.
The pop-top freed consum
ers to gulp one, two, six,
even 10 sodas a day.
Allow
me to
recall my
days as
a kid in
Orange
Park.
Even
without
global
warm
ing, sum
me r s
' 'Mk r* .
Dan MacDonald
Columnist
Morris News Service
were
hot. For
a time, we lived in our little
Meadowbrook Terrace cin
der-block home without air
conditioning. When we were
thirsty, we drank water.
Maybe we had Kool-Aid,
but mostly it was water.
Why?
My mom limited sodas
to special occasions. Soda
was a treat. And when we
did have one, we had one.
We’d split the 12-ounce can
between two or three kids.
We weren’t poor.
My mother wasn’t some
sort of back-to-nature hippy
chick.
No, she was afraid that
a regular diet of root beer,
cola or lemon-lime would
rot our teeth.
So during summer vaca
tion, she’d send us out
to play and when we got
thirsty, we drank water -
often out of a garden hose.
(She wasn’t too crazy about
and cheese. Add buttermilk
and stir until mixture just
forms a dough.
Gather dough into a ball
and knead gently 8 times
on lightly floured surface.
Pat dough into a 6 x 5-
inch rectangle. Cut into
9 rectangles and arrange
about an inch apart on bak
ing sheet. Bake in middle
of oven fifteen minutes or
until golden brown. Makes
9 biscuits.
Rosemary
Biscuits with
Peach Butter
From Land O’ Lakes
kitchens.
2 cups all-purpose
flour
2 tablespoons granu
lated sugar
4 teaspoons baking
powder
1/2 teaspoon cream of
tartar
1/4 teaspoon salt
1/3 cup butter, cut into
pieces
2/3 cup milk
1 teaspoon chopped
fresh rosemary or 1/4
teaspoon dried rose
mary
Peach Butter
1/2 cup unsalted but
ter, softened
3 tablespoons peach
preserves
Heat oven to 400 degrees.
Combine flour, sugar, bak
ing powder, cream of tar
tar and salt in large bowl;
cut in 1/3 cup butter until
crumbly. Stir in milk and
ills Spill |||
I
ELECTROLUX
that, but who has time
to go inside, get a glass
and pour water from a
pitcher when you’re in the
middle of a game of Kill
the Man with the Ball?)
Mom also wasn’t big on sug
ary treats unless they were
homemade.
Her chocolate chip cookies
were the best, but even they
were rationed - partly to not
spoil our appetite for supper
and also to make sure they
lasted as long as possible.
She even outlawed bubble
gum for a time, again, fear
ing that it would rot out
teeth.
I remember going to con
fession one time and admit
ting to the priest that I
had sneaked bubble gum.
That was a big-time sin for
a 9- or 10-year-old, and it
cost me a Hail Mary or two.
But by the time the pop-top
appeared on every can, we
had worn down Mom.
She wasn’t with us all
the time and for a couple
of coins, we could get a
can from a machine.
In my teens, I start
ed to hang around my
grandfather’s store dur
ing the summer months.
I drank plenty of soda.
By my college days,
I was working at the
store and gulping 10-ounce
Pepsi bottles like crazy.
I didn’t gain much weight
then - I was a rail-thin 170
pounds. But I got a lot of
cavities.
dan. macdonald@morris.
com, (904)359-43*5
rosemary with fork just
until moistened. Turn
dough onto lightly floured
surface; knead until smooth
(15 seconds). Roll out dough
to 1/2-inch thickness. Cut
into 8 (2 1/2-inch) bis
cuits. Place biscuits 1 inch
apart onto ungreased bak
ing sheet. Bake for 10 to
15 minutes or until lightly
browned. Meanwhile, stir
together 1/2 cup butter and
peach preserves in small
bowl. Serve warm biscuits
with peach butter. Makes 8
biscuits and 2/3 cup peach
butter.
Beer Biscuits
2 cups all-purpose
flour
1 tablespoon baking
powder
2 tablespoons sugar
1 teaspoon salt
1/4 cup vegetable
shortening
1 1/2 teaspoons butter,
melted
3/4 cup beer, flat and
at room temperature
(half of a 12-ounce can)
Preheat oven to 400
degrees. Grease muffin tin;
set aside. In a large bowl,
combine flour, baking pow
der, sugar and salt. Cut in
the shortening with a pas
try cutter or the tips of
your fingers until mixture
is crumbly like split peas;
stir in the butter and beer;
mixing well. Fill muffin
cups about three-fourths
full. Bake for approximate
ly 12 to 15 minutes or until
biscuits are golden brown.
Serve warm. Makes about
10 biscuits.
“THE ORIGINAL SINCE 1924”
Vacuum Cleaners & Shampooers
Filters. Bags, Parts, Hoses, Service and
Repairs. All makes and models
478-788-8835
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.
3B