Newspaper Page Text
4C
♦ WEDNESDAY, SEPTEMBER 20, 2006
Remember Sunday
night supper?
When I was growing
up, we had dinner
at noon and supper
at night.
On any day but Sunday,
“dinner” might be some
thing as simple as soup and
cornbread, or leftovers from
the night before, but if it
was in the middle of the day,
it was called dinner.
I checked this out in sev
eral dictionaries and found
that basically “dinner”
means the main meal of the
day (regardless of the time)
whereas breakfast is always
linked to breaking your fast
in the morning, lunch is
always at midday and sup
per is always at night.
Okay, I know that nobody
reading this uses a diction
ary to figure out when to
eat what, but I’m getting
around to something that
may make you smile.
Remember when Sunday
night supper had a style all
its own?
Maybe it was the cheapest
and easiest evening meal of
the week, but it was a family
event in its own right.
There were reasons for
its being made up of simple
comfort foods. Most people
used to have their best meal
of the week on Sunday after
church.
That was the day the din
ing room table got the leaf
put in, the day the starched
tablecloths came out and the
best (or better) china got
used. Maybe there was a cut
glass dish for sweet pick
les. Maybe there was lemon
meringue pie. Often there
were “store bought” dinner
rolls. It was the day that
cooks showed off.
Sunday night supper had
to follow all that fanfare and
all that cooking and dish
washing, and it was usually
something easy for the cook
to prepare, like something
<?n top of toast, or a variation
on breakfast food.
Now, many people would
have sandwiches or take
out. We didn’t eat so many
sandwiches back then and
take-out was beyond our
comprehension.
Sunday night back then
was when French toast or
pancakes might turn up.
WASH
From page jC
So, you just might be spend
ing more money than you
need to.
Experts at the USDA and
FDA do not recommend
using detergent or soap in
washing vegetables. Soaps
and detergents have not been
approved as a food items and
any soapy residue left on
the produce can cause diar
rhea. Another problem with
dish soaps is that most are
antibacterial and scented,
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It was also the night that
you might have creamed
ham and eggs on toast, if
you’d had ham for Sunday
dinner.
It was easy cooking, by
the standards of those days.
It was also inexpensive and
good, and I seem to remem
ber that some kids were
bathed and in their pajamas
when it was served.
It was a signal that the
work week was about to
begin again.
I carried this tradition
with me from state to state
when I began to cook for my
family.
Sunday night supper
meant pancakes or eggs or
egg dishes to me, or maybe
cheese dishes.
I tried
some new
things like
Farmer’s
Breakfast,
quiche and
omelets
packed
with
cheese
and mush
rooms. My
kids liked
■ •
Charlotte
Perkins
Lifestyle Editor
grilled cheese sandwiches
better than creamed any
thing on toast, so grilled
cheese sandwiches with
soup gained Sunday night
status. Also, baked beans
with “quails” got on the list.
Here are some dishes that
are clearly “Sunday night”
dishes to me.
If you’ve got some to share,
please send them on.
And please note the
potato and cheese quiche
in this week’s feature on
Wisconsin.
That looks like a good
Sunday night supper dish
for sure!
Farmer’s
Breakfast
This used to depend on
having leftover boiled pota
toes, or even baked potatoes.
It’s much simpler now with
the arrival of canned diced
potatoes which are great for
soups too.
I recommend draining
and rinsing them to get the
“canned” flavor off. You
thus adding other residues
that would be left on the
produce.
Even fruits or vegeta
bles that are sold in their
peels need to be washed
well, according to food
experts. Consider this: Take
a banana or orange from
a bowl of fruit. You don’t
know if it has been sneezed
on or rolled on the floor or
what might have happened
to it before it showed up in
your kitchen. You peel it and
eat pieces with your hands.
Even if the hands are clean
to begin with, after touching
can also speed this up by
using the pre-chopped green
onions and peppers. (I have
salsa with it now, but that’s
hardly traditional.
1 just like any excuse for
salsa.)
2-4 tablespoons butter
2 cans diced cooked
potatoes, drained, rinsed
and patted with a paper
towel.
1 medium onion,
chopped
1 bell pepper, seeded
and chopped
I cup chopped cooked
ham
8 eggs
1/4 cup milk
1 cup (4 ounces) grated
cheddar cheese
Salt and freshly ground
black pepper
Heat the oven to 400
degrees. Melt the butter
in a skillet and onion and
bell pepper. Add the pota
toes and ham and cook for
until heated through. Move
pan off the heat. Beat the
eggs, cheese and milk in a
bowl. Season with salt and
pepper. Pour egg mixture
with cheese over the pota
to, onions, pepper and ham.
Bake for 20 minutes or until
the top is puffy and brown.
Serve with toast.
Baked beans with
“quails”
Okay, I don’t know why
they’re called quails, but
they’re good.
Turn the oven on to 400
degrees. Fill a baking pan
with your favorite canned
baked beans.
In the mean time, make
these.
8 frankfurters
8 slices of regular
bacon
A wedge of sharp Ched
dar, cut into narrow
strips.
Slice the frankfurters
lengthwise - about halfway
through, and stuff them
with strips of cheese.
Wrap each frank in a strip
or two of bacon, securing the
bacon with toothpicks.
Place them on top of the
baked beans, and bake for
30 minutes, turning the
“quails” once.
the dirty fruit peel, what
ever contaminants - dirt or
microorganisms - that were
on the outside of it are now
on your hands.
Consider another scenario.
Slice a chunk of watermelon.
If disease-causing bacteria
are on the outside of the
melon, they easily can enter
the fruit via the knife blade
if the outside of the melon
hasn’t been washed.
Sources: U.S. Department
of Agriculture, U.S. Food
and Drug Administration
and Georgia Department of
Agriculture
FOOD
Lemon Rosemary Chicken
Crillfd Chicken Rreast with
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NtTWT 10DZ. (2830) __
Kashi brings new taste,
texture to frozen entrees
By CHARLOTTE
PERKINS
Journal Lifestyle Editor
Frozen entrees are easy
to pick up in the store, easy
to prepare, easy to take to
work for lunch, and some
times pretty good.
The lean varieties also
offer two boons to dieters:
controlled portions and a
calorie count.
So what’s missing? Too
often, one answer is tex
ture. Those little portions
of chicken taste like they
were boiled, then steamed.
The vegetables are too
often on the over-cooked
side. And all the carbs seem
to be, well, white.
While the brand name
cooks have been thinking
“bistro” more and more
* often, they’re not thinking
“whole grain and fiber,” and
for an increasing number of
people who eat on the run,
health is an issue.
Enter Kashi, a health food
giant that has been coming
Try these scrumptious brunch recipes
From Staff Reports
What’s a brunch? A
super-fancy breakfast late
enough in the morning for
everybody to have a real
appetite. The perfect fol
low-up to late night talks
with visiting family or
friends. One way to hold a
special party for a friend or
a bride-to-be.
Here are some recipes
to make your next brunch
scrumptious.
And don’t forget the fresh
fruit, the orange juice, and
lots of hot coffee.
Cheesy Bacon
Cut'Ups
2 cups Bisquick bak
ing mix
1/2 cup cold water
8 oz package Swiss
cheese slices
1 pound bacon, fried
crisp
4 eggs
HuRnH y
EffiSKv/ir fm
'Breakfast, Lunch
Traditiona l
K Breakfast 6:3oam - 10:30 pm
Lunch 11:00am - 2:oopm
s:oopm - 9:oopm Sun. -Thurs.
s:oopm - 10:00pm Fri. - Sat. IjbiyV
Mon. - Thurs. s:oopm - 10:00pm
Fri. - Sat s:oopm - Until
* 800 Carrol St. Perri/ GA
Kashi'
up with whole grain cereals
(for both hot and cold uses)
for years, and has built its
reputation on “natural”
ingredients and an empha
sis on heart health.
So are those new frozen
entrees from Kashi worth
a try?
Definitely, provided you
already like crunchy grain
pilafs and distinctive fla
vors.
The Lemon Rosemary
Chicken has strips of chick
en that taste like they were
baked or grilled, not pres
sure cooked. The sugar
snap peas are still sweet
and crisp. There are porto
bella mushrooms, and the
carb base is a pilaf of whole
oats, long grain wild rice,
rye, hard red winter wheat,
triticale, buckwheat, barley
and sesame seeds. This is a
dish that gives you 20 per
cent of your fiber require
ment for the day. Calories:
330.
The dish has a decided
rosemary flavor, but could
1/2 cup milk
1/2 teaspoon onion
salt
Heat oven to 425 degrees.
Grease baking dish.
Prepare biscuit dough from
baking mix. Pat dough into
baking dish, pressing 1/2
inch up sides. Top with
cheese slices, sprinkle with
bacon. Mix eggs, milk and
onion sal and pour over the
top. Bake for 20 minutes.
Cut into squares.
Brunch Bread
Pudding
Make fruit-topped bread
pudding the center of a fast
and fabulous brunch. This
one’s from Betty Crocker.
1/2 loaf (1-pound size)
French bread, tom into
1-inch pieces (8 cups)
2 tablespoons raisins
3 eggs
1/3 cup granulated
sugar
HOUSTON DAILY JOURNAL
Netyf
use an extra squeeze of
lemon. Compared to the
other brands, it excels in
texture and taste and offers
“good carbs” for the health
conscious, and an avoidance
of artificial ingredients for
those who like to know
what they’re eating. Read
the ingredients. You won’t
flinch once.
The Sweet & Sour Chicken
is excellent, for some of the
same reasons, plus a decid
edly tangy sauce.
As always with frozen
prepared foods, you get
more sodium than you
would making it yourself,
in this case 640 mgs, or
27 percent of your sodium
requirement for the day.
The Kashi line of fro
zen entrees also includes
Southwest Style Chicken,
Chicken Pasta Pomodoro,
and Lime Cilantro Shrimp,
as well as a vegetarian
Black Bean Mango.
Some of us might even
hope they’ll come up with a
breakfast entree now.
1/2 teaspoon ground
cinnamon
Dash of salt
1 1/2 cups milk
2 tablespoons packed
brown sugar
Cran-Raspberry
Topping
1 package (10 ounc
es) frozen raspberries,
thawed
1 cup granulated
sugar
lcup cranberries
Grease square pan, 9x9x2
inches. Spread bread even
ly in pan. Sprinkle with
raisins.
In medium bowl, beat
eggs, 1/3 cup granulated
sugar, the cinnamon and
salt, using fork. Stir in milk;
pour over bread. Sprinkle
with brown sugar. Cover
tightly and refrigerate at
least 2 hours but no longer
than 24 hours.
Heat oven to degrees.
See BRUNCH, page $C