Below is the OCR text representation for this newspapers page.

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 Jadg’s Sandwicfe Shoppe Hours: Mon, Tue, Thurs, Fri. 11am-7pm » Wed 11am-2:3opm u/ i *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 Remember For Your Convenience WE’RE OPEN EVENINGS! 1 •Hot & Cold Sandwiche? (Many to Choose) Judy’s Choice This Week: Veggie Panini wl pickles & chips -$4.75 i ‘Hot Soups (Made Fresh Daily) Cup-$2.50 • w/meal-$1.50 *Kids Menu Available 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 See GOODALL, page 6C &£pg. lunch Buffet Mon -Sat. lf-4pjm. Adults $5.95 Featuring At All Buffets Kids Oysters, Crab Legs, Shrimp, 3-5 yrs. $1.99 Steak and much much more! 6-11 yrs. $3.99 Dinner Buffet Mon.-Thurs. 4-10p.m. Adults $9.49 w/this ad receive FREE ~^ rs 99 drinks for your table! 6-11 yrs. $4.99 FrL a Sat. Night Buffet 4-flp.m. Adults $10.49 Sunday ALL day buffet 11a.m.-lop.m. $9.49 Sat, a Sun. All day Buffet 5 yrs. old a urnier eat FBIEI 0003H533 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. PLACE YOtIR AD IN THE MIDDLE GEORGIA LABOR LISTINGS.... m and reach over 50,000| homes I Ix 2 every Wed., Fri., & Saturday 1 Month ONLY SIOO Call the classified department at 987-1823 or fax 988-9194 *ai! ads must be prepaid 3C jjjjßTl jiii'