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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, nMfeCifv is Now Serving A Breakfa^B^et Fri & Sat Nights ALL YOU CAN EAT M&T MEATS Seafood Buffet I Black Angus Steaks Sunday Lunch Buffet nam-2pm DOWNTOWN UNADILLA 478-627-3499 A 1 445 Front St. f 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 >UjVtr Snap I'eas & R,iby Pcni+t’lLi Sesitme" jHH f xSsBM IBL **T*jifc sci < W JRHLIV& riber CODUHOHOUGHIY gff 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