Newspaper Page Text
HOUSTON DAILY JOURNAL
Bring the good oY days back to your kitchen
Growing up on the
farm, we always had
plenty of milk, butter
and eggs, so Mamma always
kept something sweet
cooked.
It might
just be a
big bowl of
teacakes
or some
warm gin
gerbread
with
home
made
whipped
cream
x xi-iSa
Jean Rea
Cooking with
Jean
on top,
but there was always des
sert after supper. I still keep
some type of dessert in my
kitchen.
One of my favorite things
is to sit down with an old
Some new and different recipes this time around
Holiday weekends
bring out the urge to
find new and differ
ent foods to prepare for our
families.
Following are a few I found
that are keepers. Friend
Helen Major shared the Jell-
O salad and coconut cake
recipes with us. Bet you’ll
like them. The coconut cake
is rich as cream and is so, so
good!
Pudding and
JelPO Salad
I large box orange Jell-
O
2 small cans mandarin
oranges, drained
6 ounces frozen orange
juice
1 8-ounce can crushed
pineapple
1 6-ounce box instant
lemon pudding mix
1 cup cold milk
A few ideas for feta
Special to the Journal
Feta cheese is crumbly
goat cheese that originated
in Greece. It adds flavor and
contrast to a wide range of
Greek dishes and can be
used with everything from
salads to burgers.
Feta
cheeseburgers
1/4 cup fine dry bread
crumbs, unseasoned
2 tablespoons feta
cheese, crumbled
2 tablespoons milk
1-1/2 tablespoons steak
seasoning
1 pound ground beef
8 slices Texas toast
Combine bread crumbs,
cheese, milk, and steak sea
soning in a large mixing
bowl. Add ground beef and
mix well. Shape into 4 pat
ties, 3/4-inch thick. Grill
or broil 8 to 10 minutes or
to desired degree of done
ness, turning once. Serve
on Texas toast with fresh
tomato slices and romaine
lettuce leaves, if desired.
Orzo salad with
corn, feta and
tomatoes
This is adapted from a rec
ipe created by Chef Emeril
bagasse.
Dressing
2 tablespoons fresh
lemon juice
1 tablespoon olive oil
1 teaspoon rice wine
vinegar
1/2 teaspoon salt
1/4 teaspoon freshly
ground pepper
3 garlic cloves, crushed
Salad
1 cup uncooked orzo
2 cups fresh yellow corn
kernels (about 4 ears)
2 cups chopped toma
toes
1/2 cup sliced red
onions
2 cups crumbled feta
cheese
Combine the dressing
ingredients in jar and shake
vigorously (or in bowl and
whisk well). Cook the orzo
in large pot of boiling salted
water, stirring occasionally,
cookbook and read, espe
cially the cake and cookie
recipes.
They take me back to my
childhood and remind me of
desserts I haven’t tasted in
years.
Remember the cake that
someone always brought to
the family reunion, a yellow
cake made of seven thin lay
ers and stacked with that
delicious homemade choco
late frosting. I have been
asked for the old fashioned
frosting recipe.
Old fashioned
chocolate
frosting
4 cups sugar
1 can evaporated milk,
12 oz.
1 small can evaporated
8 ounces Cool Whip
1/2 cup chopped
pecans
Prepare orange Jell-0
with two cups boiling water.
Stir until dissolved.
Add frozen orange juice
and crushed pineapple. Chill
until set.
Topping
Prepare the box of instant
lemon pudding with 1 cup of
cold milk. Whip with a
whisk until no lumps
remain. Fold Cool Whip into
pudding mix and stir well.
Spoon on top of Jell-0
and sprinkle with chopped
pecans.
Helen’s coconut
cake
1 box Duncan Hines
yellow cake mix
1 can cream of coconut
1 can or package
sweetened coconut (may
about 8 minutes. Add the
corn and cook about 2 min
utes more or until the pasta
is still firm to the bite. Drain
and place in large bowl. Add
half the dressing and toss to
coat. Cool a bit, then add the
remaining ingredients and
the rest of the dressing and
toss to coat. Cover and chill
until ready to serve.
Basil and Tomato
Feta Bruschetta
1 loaf (1 lb.) French
bread, cut into 36 slices
2 tablespoons olive oil
1 lb. plum tomatoes,
chopped (about 2-1/2
cups)
1 pkg. (4 oz.) Athenos
Crumbled Feta Cheese
with Basil & Tomato,
finely chopped
1/2 cup finely chopped
red onions
3 tablespoons chopped
fresh parsley
1 tablespoon chopped
pitted ripe olives
1/4 teaspoon pepper
Preheat broiler. Place
bread on baking sheet. Broil
2 to 3 min. on each side or
until lightly toasted on both
sides. Brush one side of each
toast slice with one table
spoon oil.
Meanwhile, mix tomatoes,
one tablespoon remaining
oil, the cheese, onions, pars
ley, olives and pepper.
Spoon about 2 teaspoons
of the tomato mixture onto
each toast slice just before
serving.
Source: Athenos
Green Bean and
Feta Salad
2 lb. fresh green beans
1 envelope Good
Seasons Cheese Garlic
Salad Dressing & Recipe
Mix
1/2 cup Athenos
Traditional Feta Cheese
1/4 cup chopped red
onion
1/4 cup chopped fresh
dill
Cook beans in boiling
water seven minutes or until
crisp-tender. Drain; rinse
See FETA, page 4C
milk, 5 oz.
2 1/2 sticks butter, melt
ed
1 tablespoon Karo
syrup
2/3 cup cocoa
Mix well and cook on medi
um heat for 15 minutes or
until it forms a very soft ball
when tested in cold water.
Remove from heat and add
a tablespoon vanilla. Beat
well for 60 seconds. This
makes enough to stack 12
thin layers.
Blueberries in the
Snow
1 large angel food cake
9 oz. container Cool
Whip
8 oz. package cream
cheese
1 cup milk
1 scant teaspoon
use fresh or frozen if
desired.
Prepare yellow cake mix
according to package direc
tions. Bake in an oblong pan
or Pyrex
dish until
done.
Remove
cake from
oven and
imme
diately
punch
about 50
holes in
the cake
with a
fork or
■K s Jv.
I ' •
Faye Jones
Magic from
the Kitchen
dinner knife blade end.
Melt one stick butter with
the can of cream of coconut
and bring to a boil. Pour
cream of coconut and but
ter mixture into the holes,
distributing well over entire
surface of the cake. Top with
flaked or fresh grated coco-
Many ways to spice up your menu
Special to the Journal
Bacon and
Chipotle Potato
Salad
1 1/2 pounds (4 medi
um) potatoes, peeled and
cut into 1-inch cubes
salt
3/4 cup sour cream
1/2 cup mayonnaise
2 tablespoons Tabasco
brand Chipotle Pepper
Sauce
1 tablespoon Dijon
mustard
1/2 teaspoon finely
chopped garlic
3 slices bacon, cooked
and crumbled
2 hard-cooked eggs,
coarsely chopped
Place potatoes in a large
saucepan and cover with
water; add 2 teaspoons salt
and bring to a boil. Reduce
heat to medium; cover and
cook 12 to 15 minutes or
until potatoes are tender.
Drain and cool.
Meanwhile, in a small
bowl, combine sour cream,
mayonnaise, Tabasco brand
Chipotle Sauce, mustard,
and garlic; mix well. Place
potatoes in a large bowl
with bacon and eggs. Add
dressing and toss to coat.
Season with additional salt,
if needed. Cover and refrig
erate.
Source: Tabasco
Creole Shrimp
Gumbo
3 lbs okra, chopped in
1/2 inch pieces
4 lbs shrimp peeled
and deveined
2 lbs smoked sausage
cubed
2 medium onions
Chopped
2 cloves garlic,
chopped
2 cans tomato sauce
2 tablespoons Liquid
Smoke
1 tablespoon Zatarain’s
Creole Seasoning
1 teaspoon Zatarain’s
Blackened Fish
Seasoning
1/4 teaspoon Zatarain’s
Cayenne Pepper
FOOD
almond extract
1 can blueberry pie fill
ing '
Break angel food cake into
bite size pieces. Mix together
cream cheese, milk, flavor
ing and Cool Whip. Pour
over cake and place in a
9x12 inch dish. Spoon pie
filling over all. Refrigerate
eight hours.
1917 War Cake
This is sometimes called
Poor Man’s Cake
1 cup syrup
1 cup cold water
1 teaspoon salt
1/2 teaspoon cloves
1 teaspoon cinnamon
1/2 teaspoon grated
nutmeg
1 heaping tablespoon
Crisco
2 cups flour
1 teaspoon baking pow
nut.
Chill. Store leftovers in
the fridge.
This cake is very rich and
a little goes a long way, so
cut in small squares for serv
ing.
The following recipe is
one of my originals. It takes
only moments to make and
we enjoyed the results.
Chocolate Rum
Pie
1/2 of a 12-ounce pack
age of semi-sweet choco
late morsels, melted
1 ounce dark rum
1 small carton Cool
Whip
1 chocolate graham
cracker piecrust
1/3 (or more) cup
chopped pecans
Melt chocolate and cool
slightly, Add to 1 small
carton Cool Whip. Add
1/2 gallon water
In large boiling pot, fry
okra until most of the mois
ture is gone on medium
heat, stirring to keep okra
from sticking to the pan.
Add tomato sauce to okra
plus 1/2 gallon of water.
Simmer on medium for 10
minutes.
In a frying pan, saute
shrimp until pink then
add to okra. Next fry sau
sage and onions until limp.
Drain and add to pot. Add
seasonings and continue to
simmer for 1 hour.
Source: Zatarain
Jamaican
Marinated
Chicken
4 boneless, skinless
chicken breasts
1/4 cup frozen orange
juice concentrate,
thawed
1/4 cup oil
2 teaspoons prepared
yellow mustard
2 teaspoons soy sauce
4-1/2 teaspoons
Durkee Jamaican Jerk
Seasoning
Combine all ingredients
in a re-sealable plastic bag.
Marinate in refrigerator a
minimum of 30 minutes.
Grill or broil chicken
breasts seven to 10 min
utes turning once half-way
through grilling.
Source: Durkee
Fast and Fiery
Chili Pie
1 1/2 pounds ground
beef
2 cups (1 large) onion,
chopped
2 large cloves garlic,
minced
1 (8-ounce) can toma
to sauce
1 cup water
1 tablespoon chili
powder
4 teaspoons Tabasco
brand Habanero Sauce
1 teaspoon salt
1 (15-ounce) can
pinto or kidney beans,
drained
1 (10-ounce) bag corn
WEDNESDAY, SEPTEMBER 6, 2006 ♦
der
Put first six ingredients in
saucepan. Cook 3 minutes
after it boils. Add Crisco.
After it cools, add soda dis
solved in a little hot water.
Add flour and baking powder
sifted together. Stir and pour
into a tube pan. Bake 1 hour
at 325 degrees. Delicious!
Dump Cake
1 can (15 1/2 oz.)
crushed pineapple
1 can flake coconut
1 box yellow cake mix
1 1/2 sticks butter
1 cup broken pecans
Do not mix ingredients.
Pour pineapple and juice in
oblong pan. Place coconut
on top. Sprinkle cake mix
over all. Arrange sliced but
ter patties over cake mix.
Push pecans into the mix
rum. Pour into the choco
late piecrust and top with
chopped pecans. Freeze until
solid and cut while frozen. It
is creamy and crunchy; rich,
too!
Shrimp Pasta
Salad
2 pounds shrimp,
boiled, cleaned and dev
eined
17 ounce package ver
micelli (thin spaghetti)
3 hard boiled eggs,
peeled and chopped
1 10-ounce package
tiny green peas, thawed
and drained
1 small green pepper,
chopped
6 small green onions,
chopped
1 cup chopped dill pick
le (or a mixture of sweet
and dill)
2 tablespoons fresh dill
chips
2 cups (one 8-ounce
package) shredded Ched
dar cheese
Cook ground beef and
onion in a large skillet
over high heat until beef
is browned; pour off excess
drippings. Add garlic and
cook 30 seconds. Stir in
tomato sauce, water, chili
powder; Tabasco Habanero
Sauce, and salt and bring to
a boil. Reduce heat to low,
cover, and cook 10 minutes,
stirring occasionally. Add
beans and cook 10 minutes
longer.
To serve, divide chips
between six bowls; spoon
Our meetings are filled
with success stories.
The next one could be yours.
FREE Registration & FREE eTools
with New Monthly Pass*
(our lowest price per week) or Join for sls!**
i
Come see what all the excitement
is about in Warner Robins!
Parkway Square
Weight Watchers Center
1109 Russell Parkway Ste. D-1
Sun 3:3opm, Mon 12:00 & 6:oopm,
Tues 9:3oam & 6:3opm, Wed s:3opm,
Thurs 9:3oam, 12:00, 5:00 & 6:3opm,
Fri 12:00 & 4:45pm. Sat 7:30, 9:00 & 10:30am
Also in Perry -
Perry Hospital -1120 Morningside Drive
Mondays at s:3opm
and in Fort Valley -
St. Andrews Episcopal Church - 309 Central Avenue
Mondays at 6:3opm
Weigh-in & Registration begin 30 minutes prior to meeting times.
watch yourself change®
1800 6516000 WeightWafchers.com
'Monthly Pass available and accepted at participating locations only. Not valid for At Work meetings
"Includes registration and first meeting tee Subsequent weekly tees apply. Otter valid through 10/14/06
at participating locations only. No valid for At Work meetings and Online subscription products.
WEIGHT WATCHERS is a registered trademark of Weight Watchers International, Inc
92006
to cover, but not all the way
to the bottom. Bake in 350- >
degree oven for 1 hour.
Soft Gingerbread
1/2 cup butter
1/2 cup sugar
1 egg beaten slightly
1 1/2 cups flour
1 teaspoon soda
1 teaspoon cinnamon
2 teaspoons ginger’l/4
teaspoon salt
1/2 cup sour milk
1/2 cup molasses
Cream butter, adding
sugar gradually. Add egg to
sifted dry ingredients. Then
add small amount at a time
of this mixture to cream
mixture, alternating with
liquids.
Stir vigorously until
smooth. Pour into oiled pan.
Bake 30 minutes in preheat
ed 350-degree oven.
1 cup (8-oz) sour cream
1/2 cup mayonnaise
1/4 cup lemon juice
2 tablespoons Dijon
mustard
1 tsp salt
Cracked pepper to
taste
Leaf lettuce or mesclun
(mixed baby greens)
Prepare fresh shrimp.
Break spaghetti in half and
cook in boiling water accord
ing to package directions.
Drain. Add shrimp, eggs,
peas, green pepper, onions,
dill and mix well.
Combine sour cream, may
onnaise, lemon juice, Dijon
mustard, salt and pepper
together.
Pour over shrimp and ver
micelli and mix well. Serve
on a bed of greens.
Add a crisp, hot French
roll and you have a luncheon
fit for a king.
Enjoy.
chili over chips and top with
cheese.
Source: Tabasco
Chili Party Mix
Spice up your next batch
of party mix with some new
flavors
1 box (7 to 8 ounces)
cheddar rounds style
crackers
1 bag (10 ounces) pret
zel sticks
1 bag (6 ounces) gold
fish shaped crackers
1 bag (10.5 oupces)
corn chips
2 cups mixed nuts
See SPICE, page 4C
3C
36842