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HOUSTON DAILY JOURNAL
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Twice baked potatoes.
MEAT
From page iB
degrees for medium rare;
155 degrees for medium.
Transfer to carving board;
tent loosely with aluminum
foil.
Let stand 15 to 20 minutes.
(Temperature will continue
to rise about five degrees
to reach 145 degrees for
medium rare; 160 degrees
for medium.)
Meanwhile combine
reserved rub with oil in large
bowl. Add sweet potatoes;
toss to coat evenly. Place
potatoes on metal baking
pan sprayed with cooking
spray. Cover with aluminum
foil and roast for one hour.
Uncover potatoes; stir and
continue roasting 10 to 15
minutes or until tender.
Carve beef roast into thin
slices; serve with potatoes.
Season beef and potatoes
with salt, as desired.
Source: Cattlemen’s Beef
Board
Beef Round
Tip with Green
Beans and
Onions
1 beef round tip roast
(4 pounds)
3 cloves garlic, minced
1/2 to 3/4 teaspoon
cracked black pepper
1 jar (12 ounces) beef
gravy
1/4 teaspoon
Worcestershire sauce
Green Beans
and Carmelized
Onions:
4 slices bacon, cut into
1-inch pieces
2 large onions, cut into
1/2-inch wedges
2 tablespoons red wine
vinegar
1 tablespoon packed
brown sugar
1 package (16 ounc
es) frozen green beans,
cooked, warm
Heat oven to 325 degrees.
Combine garlic and pepper;
press onto beef roast. Place
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roast on rack in shallow
roasting pan. Insert oven
proof meat thermometer so
tip is centered in thickest
part of beef, not resting in
fat. Do not add water or
cover. Roast in 325 degree
oven 2 hours for medium
rare; 2-1/2 hours for medium
doneness.
Cook bacon in large skillet
until crisp; remove bacon.
Pour off all but 2 tablespoons
drippings.
Add onions; cook over
medium-low heat 35 to 40
minutes or until very soft,
stirring occasionally. Stir
in vinegar and sugar. Cook
over medium-high heat 1 to
2 minutes or until liquid is
evaporated. Add beans and
bacon. Season with salt and
pepper.
Remove roast when meat
thermometer registers
140°F for medium rare;
155°F for medium. Tent with
foil. Let stand 20 minutes.
(Temperature will continue
to rise about 5 degrees to
reach 145 degrees for medi
um rare; 160 degrees for
medium.)
Remove rack from pan;
stir in gravy, Worcestershire
sauce and 1/4 cup water.
Cook and stir over medium
low heat 3 to 5 minutes or
until bubbly. Carve roast.
Serve with sauce and veg
etables.
Source: Cattlemen’sßeef
Board
Twice baked
potatoes
These can be a meal in
themselves or a side.
8 large (8 -10 ounces
each) Idaho Potatoes,
scrubbed
2 teaspoons olive oil
(optional, for a softer
skinned potato)
12 ounces ground tur
key sausage
1 cup skim milk
1 stick (1/2 cup) marga
rine or butter
1/2 teaspoon salt
(optional)
Pinch white pepper
(optional)
1/4 cup chopped chives
(optional)
1 8-ounce package
reduced fat, shredded
cheddar cheese
1/2 cup grated Parmesan
cheese (optional)
Preheat oven to 425
degrees. Pierce potatoes
with a fork several times.
Rub potato skins with olive
oil if a softer potato skin
is desired. Bake potatoes
directly on the middle oven
rack for 50 - 60 minutes or
until they yield to gentle
pressure.
While the potatoes are
baking, cook the turkey
sausage. Drain the sausage,
crumble it and set aside.
While potatoes are still
hot (use oven mitt to hold
potato), cut them in half
lengthwise. Scoop out the
interior flesh of the potato
into a medium-sized bowl,
leaving a shell about 1/4-
inch thick all around. Using
a potato masher, mash the
potato flesh.
In a small saucepan over
medium heat, heat milk
until hot but not boiling.
Add milk to potato a little
at a time, mashing it togeth
er each time. Mix in butter
and mash all until smooth.
Add salt, white pepper and
chives, if desired and mix
together thoroughly. Stir
in the shredded cheese and
sausage.
Turn oven to 400° F. Using
a spoon, gently fill the potato
shells with the potato mix
ture, mounding it up high.
Place filled potatoes on a
baking sheet, sprinkle with
Parmesan cheese if desired,
and bake for 18 - 20 minutes
or until hot.
Source: Idaho Potato
Commission
Au Gratin
potatoes
This is an old fashioned
recipe that’s easy to make
and always worth re-intro
ducing
2 pounds of Idaho
Potatoes, peeled and
thinly sliced (about 5
cups)
2 tablespoons melted
butter
1/2 teaspoon salt
1/4 teaspoon black pep
per
FOOD
1 cup grated sharp
cheddar cheese
1/4 cup fresh bread
crumbs
Pre-heat oven to 425°F.
Lightly grease a shallow 1
1/2 quart casserole with but
ter. Arrange sliced potatoes
in layers.
Sprinkle with melted but
ter, salt and pepper. Top
with grated cheddar cheese
and bread crumbs.
Bake 30 minutes, covered.
Uncover and bake an addi
tional 15 minutes or until
potatoes are tender.
Idaho Potato Commission
Grilled Crispy
Idaho Wedges
According to Waldy Malouf,
the chef who invented this
recipe for the Idaho Potato
Commission, “The potatoes
in this dish are like a grilled
spicy steak fry. The mus
tard caramelizes as the olive
oil flavors the Idaho potato,
which takes on the flavors
and gets crisp and dry while
remaining fluffy and light
inside. It’s wonderful!”
2 large Idaho potatoes
(12 to 14 ounces each)
1/2 cup Dijon mustard
2 tablespoons extra vir
gin olive oil
1 tablespoon fresh
thyme or 1 teaspoon
dried thyme
Coarse salt
Freshly ground black
pepper to taste
Bake or microwave the
potatoes until almost cooked.
Cut the partially cooked
potatoes length-wise into 4
wedges each (total of eight).
In a bowl mix together the
mustard, olive oil, thyme,
salt, and pepper. Coat the
wedges with the mustard
mix.
Preheat a grill to medium
heat and lightly oil the grill
surface.
Add the potatoes and cover
the grill. Check every 5 min
utes, turning the wedges
to brown on all sides. Cook
10 to 15 minutes or until
crispy.
Source: Idaho Potato
Commission
Our very own Southern belle, Miss Belinda Evans,
her love for people and food, are once again at
the New Perry Hotel
39042
Idaho Potato Commission
mum w mmmm
w wr
Serving Daily
Breakfast • Lunch • Dinner
800 Carroll St. - Perry, GA
(478) 987-1073
WEDNESDAY, OCTOBER 4, 2006 ♦
October is time to
get out the soup pot
About this time of
year, the gardens are
beginning to look a
little sad. The vines are
dying and the fresh pro
duce is about gone.
There are just the
“scrapin’s” left.
Mama used to take me to
the garden and we would
pick whatever we could find
and make vegetable soup.
Sometimes we found
enough to can some soup
for the winter.
I wish I had a garden so I
could go “scrapin’” because
I love soup: vegetable or
any other kind.
Fall is in the air and cool
er weather is on the way.
Get out the soup pot and
have some more fun in the
kitchen.
Jean’s Country
Vegetable Soup
Beef bones (Fat and
bone from round steak
is good)
Bell pepper
Onions
Celery
1 package frozen
mixed vegetables
1 can whole corn with
juice
1 can green beans with
juice
1 can tomato paste
4 to 5 potatoes cut in
small pieces
Boil bones for 2 to 3 hours
with pepper, onion, celery,
salt and pepper to taste.
Add vegetables, more or
less if you like. Add tomato
Ways to take edge off
holiday gift'giving
My youngest sister,
Diane, is a practi
cal sort. Instead of
doing her Christmas shop
ping close to the holiday
and plunging herself into
debt before the new year
begins, she shops all year
long.
Do I do the same? No.
But it’s
•Mill a
bri n g
COo k - I 'an MacDonald
b O *0 k Columnist
SOUnds Morris News Service
like a
gift idea, there are some
good new ones on the
shelves.
- For the novice on
your list, I’d suggest The
America’s Test Kitchen
Family Cookbook (The
America’s Test Kitchen,
$34.95). Make sure to look
for the “Revised Edition,”
as it includes a new “Light
Recipes” chapter.
This book has everything
a beginning cook needs.
Besides being full of reci
paste and potatoes. Cook
until vegetable are real ten
der. Serve with corn bread.
Texas Corn
Chowder
1/4 cup onions
chopped
1 tablespoons butter
or margarine
1 tablespoon all-pur-
pose
flour
1 cup
pota
toes,
peeled
and
diced
1 cup
water
1
chicken
bou i 1 -
I o n
mam
Jean Rea
Cooking with
Jean
cube
1 cup fresh or frozen
corn
1 to 2 teaspoons jala
peno or green chilies,
finely chopped
2 cups milk
1/4 teaspoon garlic,
salt
1/8 teaspoon pepper
Dash paprika
In a medium saucepan,
saute onion in butter until
tender. Stir in flour. Add
the potato, water and bouil
lon, bring to a boil. Reduce
heat.
Cover and simmer for 7
to 10 minutes or until pota
to is tender.
Add corn, jalapeno, milk
See REA,page 4B
pes to fit every need, The
America’s Test Kitchen
Family Cookbook is an
instruction manual. The
“Cooking 101” chapter is a
well-illustrated primer that
effectively explains cook
ing methods and shows you
what cooking tools look
like.
Because it comes from
the folks at America’s Test
Kitchen, the book serves
as a Consumer Reports of
sorts and gives specific sug
gestions for products.
I see this cookbook as a
real' confidence-builder for
the new cook.
- The Taste of Home
Cookbook (Reader’s Digest,
$29.95) is similar.
Both come in an easy-to
use notebook binder, and
Taste also has a plethora of
recipes.
I like how each section
opens with tons of info
about its subject.
The Poultry section is
one of the easiest-to-under
stand lessons I’ve seen. It
compiles types of poultry,
defrosting guidelines, cook
ing temperatures, an illus
trated guide on how to cut
up a chicken and even guid
ance on making pan gravy
See HOLIDA YS, page 4B
3B
00039008