Below is the OCR text representation for this newspapers page.

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