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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