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HOUSTON DAILY JOURNAL
Passing on my old family recipes
Growing up in the
south on a farm has
given me such a love
and appreciation for food.
I grew up in a family of
great cooks who taught
me so much about cooking
and food preparation. Aunt
Dollie is still sending me
recipes.
Several years ago, my
daughter asked me to write
a cookbook with all the old
recipes that she grew up
with.
I finally agreed to do it.
The name of the cookbook
was “Family Favorites.”
Here are some recipes from
that collection.
Old Fashioned
Harvest Bread
1 1/2 cup quick cooking
oats
3/4 cup undiluted evap
orated skimmed milk
1/4 cup water
1 1/2 cup all-purpose
Keeping it clean is the key to staying healthy
Blow me down. Spinach
can make you sick.
The news late last
week that tainted spinach
containing the E. coli virus
had sickened more than 100
people and killed one elderly
woman crushed salad bars
around the nation. Stores
and restaurants immedi
ately pulled bagged spinach
from the shelves.
This reportedly will be the
case for another three weeks
as authorities look for the
exact cause of the outbreak.
Early indications point to
California-based Natural
Selection Foods, the nation’s
largest provider of organic
produce.
The reports said that taint
ed irrigation water could
have caused the problem.
The incident points to a
weak spot in the way we pro
What a beginning collector should know
Nearly everyone is
familiar with the “I
love Lucy “ episode
where she gets into the vat
and tromps on the grapes,
and many people in this
modern day would be hor
rified to know that bare
foot men and women still
press wine that way in many
countries of the world. The
old world is.. .well, the old
world and some things don’t
change much.
When I chatted with
Richard Brierley recently, I
asked him about some of
his more interesting expe
riences as a seller of wine
collections, and what he
said surprised me. “I miss
those European, dark, dank,
stinky, other worldly cel
lars,” he said.
“I miss that old dirty
stuff compared to the sterile
environment of the modern
world.” He told me of dark
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Hours: Mon, Tue, Thurs, Fri. 11am-7pm » Wed 11am-2:3opm
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*v
flour
1 teaspoon baking pow
der
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup packed dark
brown sugar
1 tablespoon pumpkin
pie spice
1 egg beaten
1/4 cup molasses
3 tablespoons vegeta
ble oil
1 cup chopped Jonathan
or Granny Smith apples
1/4 cup chopped wal
nuts
Topping:
1 tablespoon quick
cooking oats
1 tablespoon chopped
walnuts
In medium bowl, soak
oats in milk and water for
10 minutes. In large bowl,
combine flour, baking pow
der, baking soda, salt, brown
sugar and spice.
Combine egg, molasses, oil
and oats. Stir into dry ingre
duce our nation’s food. With
just a few growers providing
most of the nation’s food
supply, a problem like this
shuts down an entire food
variety.
Proponents of local farms
will no doubt point to this
outbreak as a reason to sup
port the “eat local” food phi
losophy.
As of Monday morning,
Florida and Georgia weren’t
listed among the 19 states
affected.
That’s good news for us,
but we can’t be too careful.
E. coli is some nasty stuff.
It causes severe cramping,
nausea, diarrhea and can
cause kidney failure. And
the elderly and very young
face a higher risk of dying
from the sickness.
Washing suspected spinach
will not kill the E. coli in this
cellars where feeling for a
light finally reveals a single
bare bulb and of “reaching
into a sort of black hole of
spiders, mold, etcetera, and
you roll up your sleeve and
pull out
an 1800 s
Madeira
and it
makes
it worth
sticking
your hand
in.”
I would
guess that
it would. I
get excited
when I find an older vin
tage bottle on the shelf that
didn’t get rotated at a local
retailer.
We talked about what a
person getting started as a
collector should know.
“Buy first growth
Bordeaux and Burgundy,”
478-987-2428
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plus Salads • Desserts • Drinks
can do in
the kitch
en to pro
tect our
families
from food
borne ill
nesses.
These tips
may sound
basic,
but ask
yourself
if you’ve
ignored any of this advice:
■ A kitchen isn’t properly
equipped until it has a bot
tle of antibacterial strength
hand soap by the sink. Clean
hands are a must before and
he said. “Buy as early as
possible on the distribution
chain.”
“Buy from strong vintag
es, not yet mature enough
for drinking. Buy the best
Chateaux, but don’t spend
more than you can afford to
drink.”
“Buy in 12’s in original
boxes. Some instances are
exceptions, but buying now,
you should double in approx
imately 10 years.”
I wanted to hear how he
would respond to some of
the retail trends that we
now see here in the US. I
asked him to respond to the
statement that 95 percent
of the wines currently for
sale in stores are meant to
be drunk young and will not
benefit from cellaring.
“I think 95 percent is
high,” he said, “but what it
really means is that every
one can walk into a wine
111
Brian Goodail
The Wine Guy
Morris News Service
dients and mix well. Stir
in apples and walnuts. Pour
batter into greased 9x 5 inch
loaf pan.
Sprinkle oats and walnut
topping
over bat
ter. Bake
in pre
heated
350 degree
oven for
40 to 45
minutes
or until
toothpick
comes out
clean. Cool
15 min-
; stfc
Jean Rea
Cooking with
Jean
utes in pan. Remove from
pan and cool completely on
wire rack.
Six Weeks Slaw
3 lbs. cabbage, shred
ded thin
1 large onion, sliced
thin
2 bell peppers, sliced
thin
case; the Centers for Disease
Control and Prevention said
you have to cook it at 160
degrees for at least 15 sec
onds.
There are other things we
JhK
Dan MacDonald
Columnist
Morris News Service
!"pickop
owner ON
THEVWy
FOOD
Sprinkle 1 cup less 2
tablespoons sugar over
above ingredients. Do
not stir. Toss and hold in
large bowl
3/4 cup oil
1 cup vinegar
1 teaspoon salt
2 teaspoons dry mus
tard
1 teaspoon celery seed
2 tablespoons sugar
Bring to a boil and pour
over cabbage mixture. Do
not stir. Cover and refriger
ate. Will keep six weeks in
refrigerator.
Jambalaya
Boil 5 to 6 chicken leg
quarts until tender, season
ing water with 2 tablespoons
crab boil. Reserve liquid.
Debone chicken and cut into
pieces.
Melt 1 stick of butter
and saute:
2 medium onions, diced
fine
2 stalks of celery, diced
fine
during the cooking process.
■ Purchase an instant
read thermometer and have
a chart of safe cooking tem
peratures posted somewhere
in the kitchen.
■ Although washing fruits
and vegetables won’t kill E.
coli, it will get rid of other
bacteria. There are also
antibacterial sprays that
thoroughly wash fruits and
vegetables.
■ Don’t let food sit around.
Leftovers need to be refrig
erated within two hours of
being prepared.
■ Have two dedicated cut
ting boards - one for meat/
fish/poultry and one for
vegetables. Sanitize boards
and cooking surfaces with
three tablespoons house
hold bleach in one gallon
hot water. Wipe wet surfaces
with paper towels to dry.
store and pick up something
they can enjoy tonight.” To
buy a bottle and wait ten to
twenty years to drink it real
ly isn’t the American way.
Brierley shared a story
of receiving a call from a
woman who described her
father as a “great collector”
and named Lafitte, Latour,
and Petrus among his favor
ites.
Once inside the cellar, he
shared that “in a split sec
ond I saw that nearly every
bottle was empty.”
“The first reaction was
disappointment. The sec
ond is to laugh.” The man
had drank the wine and his
“collection” was merely the
empties, preserved in the
cellar like so may trophies of
glory days past.
I leave you with these
words of wisdom from a man
who has tasted every
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3 carrots, diced fine
Add to liquid:
Chicken
1 pkg. smoked sausage
cut in half moon shapes
2 cloves garlic, mined
(or 1 1/2 teaspoon liquid
garlic)
1 or 2 small cans mush
rooms
2 beef bouillon cube
1/4 cup Chablis wine
(optional)
2 tablespoons Creole
seasoning
Enough water to make
about 6 or 7 cups liquid
3 cups yellow or brown
rice
Sauteed onions, celery
and carrots (from above)
Bring contents to a slow
boil Reduce heat to simmer
and cover. Do not remove
lid for 30 minutes or until
moistu're is absorbed.
Aunt Letha’s
Salad
■ Try to keep a dry work
surface. Wipe the work area
down frequently with paper
towels.
■ Never use the same
knife you used on raw meat/
fish/poultry to cut vegeta
bles. A simple wash under
hot water isn’t good enough.
It needs a thorough cleaning
before being used again.
■ Disinfect dish towels
and sponges. Put them in a
bucket containing one gal
lon of water and 3/4 cup of
household bleach. Sponges
can also be disinfected in a
microwave or by washing in
the dishwasher.
■ Meat/fish/poultry need
to be marinated in the refrig
erator. They also should be
defrosted in the refrigera
tor.
■ Raw meat/fish/poultry
should be double wrapped to
'flu' fiijlliiiiij Stcrc
926 Carroll St. • Perry. GA 31069
478-224-8888
M-F 9am-spm SAT l()am-2pm
WEDNESDAY, SEPTEMBER 27, 2006
“Make A Statement”
I f f-rmLf f , ; 1J
1 pkg. lemon Jell-O
1 cup hot water
1 cup whipping cream
1 (No. 2) can crushed
pineapple
1/2 cup cottage cheese
1/2 cup chopped nuts
1/2 cup cherries
Dissolve Jell-0 in hot
water.
Whip cream, drain pineap
ple. Fold crushed pineapple
and cottage cheese in. Then
nuts, cherries, whipped
cream. Pour into a bowl to
chill.
Ham with Apples
and Mincemeat
3 to 4 ham slices
1 cup ready to use
mincemeat
1 (1 lb. 4 ox.) can apple
pie filling
Place ham in skillet. Pour
mincemeat and apples over
ham. Simmer 30 to 40 min
utes. Stir occasionally. Serve
hot.
contain juices.
Don’t place raw meat/fish/
poultry on top of other foods
in the refrigerator. Place
these items on a tray or a
plate to catch any leaking
juices.
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