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6C ♦ WEDNESDAY, SEPTEMBER 6, 2006 l jNHHjHjfc: j JK/k J—— p ■ Pairings make pears top pick Special to the Journal Maybe it’s all in the name, but pears are naturally a good partner with many dif ferent flavors. From bold (pear curry anyone?) to unusual (try sprinkling ripe pear slices with chili pow der) to traditional (cinna mon and nutmeg are logical choices), pairing up pears with a variety of flavors is sure to result in a pleasing combination. As the weather gets cooler USA Pears from the Pacific Northwest grace produce / departments all over the country. So if you haven’t experi mented with fresh pears yet, £ now is m the right time to start pick- < i n g up this friendly fruit. Below are just a few pairings ideas for sweet, juicy pears! • Everyone loves a pear a la mode. Top a freshly halved pear with a scoop of your favorite ice cream or frozen yogurt. • Start your day with a pear parfait! Layer your favorite all-grain cereal or granola with low-fat yogurt and a diced fresh pear. Keep the pear’s skin on for a boost of fiber (5.1 g per serving). • Mix pears into your favor ite salad. Pears are a sweet addition to green salads of | * * ■■ .j §P ,•./, *V,^-y Carat?. ~.. McCormick's Ready for a roast? McCormick’s is offering three “roasting rubs” designed to seal in juices. Roasting rubs new on the spice shelves Special to the Journal Nothing says home-cooked like a juicy roast right out of the oven. Few meals offer the easy, one-dish prepara tion and hearty, comforting taste that roasts do. That’s why McCormick is introduc ing Roasting Rubs, three blended seasonings that ensure foolproof flavor every time. Simply rub and roast. These convenient rubs seal Ripening pears No matter how you pair up your pear, make sure your pears are ripe before enjoying them. To ripen; place or fruit bowl at Check them pressure at the Pears are yields to the point, you sweet, juicy or put them you’re ready all types. Here’s a super quick dinner salad: add pears, blue cheese, hazelnuts and a cup of cooked chicken or smoked turkey J to a packaged | SB salad blend. • Turn an average PBJ into a spectacular PPBJ (that’s pears, peanut butter and jelly) by adding slices of fresh pear to the mix. We also recommend adding pears to a turkey and cheese sandwich. i • Serve sliced pears alongside your favor ite cheese and wine for a delightful trio - perfect for an appetizer or dessert! www.usapears.org offers a pear, cheese and wine pairing guide to help you make in juices so meats stay moist and tender, while flavor ing pan drippings, to create savory gravy. New McCormick Roasting Rubs are available in the fol lowing varieties: French Herb This clas sic blend of rosemary, marjo ram, thyme, sage, tarragon, and lavender adds just the right flavor to roast chicken, pork or lamb. Savory Herb A robust hard, unripe pears in a paper bag room temperature, each day by applying gentle V** * * stem end ripe when the neck pressure. At this can enjoy your pears immediately in the fridge until to use them. ;X ~ ! > Wzr* y V** *»s!£? the best selections. • Don’t feel like find ing a perfect pair |k ing? Enjoy a pear just in its skin. Eating a sweet and juicy ripe pear right from your hand is a great snack any time of day. * Source: USA Pears W*mgmk;W t blend of garlic, onion and sage is an ideal complement to pork, chicken and beef. Cracked Peppercorn Herb Cracked black pepper corns, rosemary and crushed red pepper combine to make ordinary roast beef extraor dinarily delicious. Look for McCormick Rubs in spice aisles nationwide, just in time for cooler tem peratures. FOOD What’s special about Sunday? From staff reports Sunday is Grandparents Day, as proclaimed by President Jimmy Carter in 1978. It’s a day officially set for the first Sunday after Labor Day each year to honor grandparents for the contributions they make to younger generations. Here are some easy and delicious treats that the younger gen eration can make for the occasion. Turtle Cookies From Nestle, these cook ies combine pecans, choc olate and caramel for an awesome flavor and a turtle shape 1 2/3 cups shelled pecans 1 package (18 ounc es) Nestle Toll House Refrigerated Chocolate Chip Cookie Dough 20 caramels, unwrapped 2 tablespoons milk Preheat oven to 375° F. Soak pecans in water for 5 minutes. Arrange 5 pecans on ungreased bak ing sheets (1 for head, 4 for legs), leaving about a 1- inch circle in center. Shape slightly rounded table spoons of cookie dough into balls; place over circle onto pecans. Repeat with remain ing pecans and dough, plac ing turtles two inches apart on baking sheets. Bake for 11 to 13 minutes or until edges are crisp. Cool on baking sheets on wire racks for 1 minute; remove to wire racks to cool completely. Microwave caramels and milk in medium, micro wave-safe bowl on HIGH (100%) power for 1 1/2 minutes; stir. Microwave at additional 10- to 15- second intervals, stirring until smooth. Drizzle over turtles. Note: Dough from one batch Original Nestle Toll House Chocolate Chip Cookies (Nestle Toll House Semi-Sweet Chocolate Morsels 6-ounce package recipe) may be used. German Chocolate Brownies 1 package (18 oz.) Nestle Toll House Refrigerated Brownie Bar Dough 1 (16 oz.) container coconut pecan frosting Directions: Bake brownies accord ing to package directions. Cool completely in pan on wire rack. Spread frosting over brownies. Lady Fingers An old-fashioned Southern cookie that’s easy to make 4 tablespoons sugar 1 teaspoons almond extract 1 1/2 cups margarine or butter 2 cups plain flour 1 cup chopped pecans powdered sugar Blend the ingredients well and add the pecans. Shape into small rolls about the size of larg- t Mennonite d Owned Ljudy % Wenger fl HOURS: Mon-Fri 11am-2pm Thurs & Fri Nights spm - Bpm Turtle Cookies. est finger and bake on an ungreased cookie sheet for 40 minutes in 300 degree F. oven. Cool and roll in pow dered sugar. Double Delicious Cookie Bars 1/2 cup (1 stick) butter or margarine 1-1/2 cups graham cracker crumbs 1 can (14 oz.) sweet ened condensed milk (not evaporated milk) 2 cups (12-oz. pkg.) Hershey’s Semi-Sweet Chocolate Chips 1 cup Reese’s Peanut Butter Chips 1 cup Hershey’s Semi- Sweet Chocolate Chips 1-1/2 teaspoons shortening(do not use butter, margarine, spread or oil) Preheat oven to 350 degrees (325 degrees for glass dish). Melt butter in oven in 13x9x2-inch bak ing pan. Sprinkle graham cracker crumbs over butter; pour sweetened condensed —hk; • ••I*-- JggKfrL "rrfpf T£r IB % ly JfQ Yc-)l!tt ( )( < AMON AvVAM V I . ,& \ v / V * S y #«.. ■Juke 4 * . *i %«' * f .1 'J*£ LUNCH 1 Meat + 2 Vegetables + Bread + Tea $6.25 EVENINGS - Thur& Fri spm-Bpm Roast Beef Dinner $7.50 Qil 626 Courtney Hodges Blvd. • Perry, GA 478-988-2643 HOUSTON DAILY JOURNAL milk evenly over crumbs. Top with 2 cups chocolate chips and peanut butter chips; press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool completely in pan on wire rack. In small micro wave-safe bowl, place 1 cup chocolate chips and short ening. Microwave at high (100%) 1 to 1-1/2 minutes or until smooth when stirred. Drizzle over top of bars. When drizzle is firm, cut into bars. Store loosely cov ered at room temperature. 24 to 36 bars. Magic Cookie Bars 1/2 c. butter 11/2 c. graham cracker crumbs 1 14-ounce can Eagle Brand Sweetened Condensed Milk 1 c. butterscotch fla vored chips 1 c. semi-sweet choco late chips 11/3 c. sweetened coco nut flakes 1 c. chopped nuts Preheat oven to 350 degrees. Melt butter in a 13x9-inch baking pan. Sprinkle graham cracker crumbs over melted but ter, then pour condensed milk over crumbs. Top with remaining ingredients in order listed. Press cookie mixture down firmly into pan. Bake for 25 minutes or until lightly browned. Cool before cutting into bars. Source: Eagle Brand Sweetened Condensed Milk Nestle ■ Home 1 i Cooked t Meals