Newspaper Page Text
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WEDNESDAY,
SEPTEMBER 6, 2006
The Home Journal’s
DINNER
TABLE
Restaurant Report
Card
See which Houston
eateries were inspected
last week and how they
scored. Page 4C.
New Orleans cooks
Restaurant Report Card
See which Houston
eateries were inspected
last week and how they
scored. Page 4C.
Pop! Pop!
Popcorn is one the few
snack foods that passes
the good nutrition test.
See
Page 5C
for some
informa
tion on
how pop
corn is
good for
wn
W JM
your health, and how
to turn it into a gourmet
treat with wasabi or
Cajun seasoning.
Catfish at Creekside
Charlotte Perkins visits
Creekside Catfish for a
downhome experience
with friendly waitresses,
good hushpuppies and
memorable catfish.
See Page 2C.
Pare a pear
In addition to being
good for a snack and
high in fiber pears are
great in desserts, sal
ads and even for dunk
ing in caramel. Check
out our introduction to
different varieties on
Page 6C.
Carolina Hash
Tish Mims writes about
the food of her native '
South Carolina, includ
ing the one dish that
doesn’t seem to have a
recipe - Carolina Hash.
This is the seventh in
our series, “From Sea
to Shining Sea.”
Between generations
Sunday is Grandparents
Day. Time to return
many favors by baking
up a batch of delicious
cookies for Grandma
and Grandpa. We’ve
got recipes that are
easy enough for the
kids to make, and
delicious enough to
impress cooks from the
good old days when
everything was from
scratch. Page 6C
tfey, wow, y/kat’s for dinner?
By CHARLOTTE PERKINS
Journal Lifestyle Editor
Cooking can be fun. It can be creative. And it
can also start having a quality of deja vu as you
stare into the refrigerator or preheat the oven
one more time.
If you’re getting bored with the same-old-same
old, here are some recipes that offer new twists
on some old favorites.
Pork Chops with
Black ana White Salsa
Here’s a new look and taste for pork chops.
In a hurry? You could shorten the preparation
time by using your favorite salsa in the place of
the tomatoes, peppers and other seasonings. Boil
some corn on the cob and you’re set.
4 boneless pork chops, 1 1/2-inch thick
1 teaspoon vegetable oil
1 16-ounce can black beans, drained and
rinsed
1 16-ounce can great northern beans,
drained
1 cup diced tomatoes
1/4 cup cilantro
3 tablespoons white wine vinegar
1/4 cup finely chopped red onion
2 tablespoons chopped jalapeno pepper*
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon sugar
1/8 teaspoon black pepper
In medium bowl, toss together beans, tomatoes,
cilantro, vinegar, onion, jalapeno, garlic, and
seasonings. Let stand at least one hour to allow
flavors to develop.
Refrigerate for longer storage.
Heat skillet over medium-high heat and brush
lightly with vegetable oil. Panbroil chops, turning
occasionally, until cooked to medium doneness,
about 15 minutes total. Remove chops and serve
with Black and White Salsa.
*Always wear rubber gloves when handling hot
chiles.
Source: National Pork Board
Buffalo Chicken Lasagne
Try lasagna a new way - t with chicken and blue
cheese. You’ll want a salad and garlic bread with
this.
12 pieces lasagne, uncooked
Vegetable oil cooking spray
1 pound skinless, boneless chicken breasts,
diced
4 cups low-sodium spaghetti sauce
1 1/2 cups water
2-3 tbsp. hot sauce
2 tbsp. vinegar
1 tsp. garlic salt
1 15-oz. container part-skim ricotta
cheese
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Had one chicken casserole too many? Don’t
give up before you try this flavor-packed Buffalo
Chicken Lasagne.
Kristy’s List:
Fast food fever ails me
every weekend. Waking up
around noon, the last thing I
want to do is turn on the oven
or the stove and whip up a
homemade remedy. I find my
biggest
problem
is decid
ing on the
proper
prescrip
tion for
my diag
nosis.
Though
fast food
is quick
and con-
WRHBMI. - ; Jjj
Kristy Waren
columnist
venient, eating every day
could lead to a literal ill
ness. However, my weekend
binges have become a tradi
tion that I’m not ready to
give up. And in fact, I have
become quite the fast food
connoisseur.
Here is a partial list of
some of my favorite menu
items from my favorite fast
food joints.
Food
National Pasta Association
The best cures for fast food fever
Best Hamburger: Sonic
Best Fries: Chick-fil-A
Best Deli Sandwich:
Atlanta Bread Company
Best Sub (hot): Firehouse
Subs (meatball)
Best Sub (cold): Publix
(yes, and made to order)
Best Chicken Sandwich:
Chick-fil-A
Best Chicken Fingers:
Georgia Bob’s Barbecue
Best Salad: Zaxby’s
Best Nachos: Taco Bell
(surprise!)
Best DeSsert: Sonic
(Blast)
Best Barbecue
Sandwich: Fincher’s
Barbecue
I like to hit at least three
of these each weekend. But
I have to remember, there is
too much of a good thing.
Now if y’all will excuse
me, I feel a fever coming on!
Note to readers: If you’d
vote differently in one cate
gory or more, let Kristy know
at kwarren@evansnews
papers.com.
./ ~ t: —vw "fflTHWii JWjF I
Pork Chops with Black and White Salsa will turn a weekday meal into something special.
1/2 cup egg substitute
3/4 cup crumbled blue cheese
Preheat oven to 350 degrees. Spray a large skil
let with cooking spray; place over medium-high
heat until hot.
Add chicken; saute four minutes. Drain well.
Stir in spaghetti sauce, water, hot sauce, vinegar
and garlic salt.
In a small bowl, combine ricotta cheese and egg
substitute.
Set aside. Spray a 9 x 13-inch baking pan with
cooking spray. Spread one cup of the sauce over
the bottom of the pan. Arrange four pieces of
lasagne (three lengthwise, one across) over the
sauce. Cover with 1 1/2 cups of the sauce. Spread
half the ricotta mixture on top. Arrange another
four pieces of lasagne over ricotta, and top with
another 1 1/2 cups of sauce. Spread remaining
ricotta mixture on top. Arrange final four pieces
of lasagne over ricotta mixture and cover with
remaining sauce.
Cover lasagne with foil and bake for 1 hour 10
minutes.
Source: Amerian Pasta Association
Crescent'Topped Burger Bake
Top off a family hamburger-ana-veggie bake,
crescent-style.
I’
'
Nachos are alway a favorite cure for fast food fever.
1 1/2 lb. lean ground beef
1/4 cup chopped onion
3 cups frozen seasoned chunky-style hash
brown potatoes (from 28-oz. pkg.)
1 (1-lb.) pkg. Green Giant Frozen Mixed
Vegetables
2 (12-oz.) jars beef gravy
1 (8-oz.) can Pillsbury Refrigerated
Crescent Dinner Rolls
Heat oven to 375°F. In 12-inch skillet or Dutch
oven, brown ground beef and onion over medium
heat until beef is thoroughly cooked, stirring fre
quently. Drain.
Add potatoes, mixed vegetables and gravy; mix
well.
Bring to a boil. Reduce heat to medium; cover
and cook 8 to 10 minutes or until vegetables are
tender, stirring occasionally.
Spoon hot beef and vegetable mixture into
ungreased 2 1/2 to 3-quart shallow casserole or
13x9-inch (3-quart) baking dish. Separate cres
cent dough into 8 triangles. Place triangles over
hot mixture with points in center and wide ends
around outer edge of casserole.
Bake at 375°F. for 14 to 17 minutes or until
crescents are golden brown and mixture is bubbly
around edge.
Source: Pillsbury
See DINNER, 4C
SECTION
C