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HOUSTON DAILY JOURNAL WV? -■***' ISP*GV.'/* '** ‘ . ¥i: A Bfl! ' A < 4 iH jHHH| r ' /' % iPf * K * ** * jhb* * v #* - . m <* mmm <M*S W- % . A y i^Hb|L v? '''%ajß * iirMiMMl^M I '- : rj&r Ms* i j i -'! 1 H. _JgfJ _ Jjr IS§§§/ v. '■ :^SB|*^ V j? '*../. • ' a o, | ,, $• %*. a «•£. r-r ” < riggM ffr • 1 •?a •'. 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 CONUS MAJESTKTFRAMES Do you really want another tie . or pair of slippers for the holidays? Come Register For The Gift You Really Want! ia Custom framing • collegiate • Military UNIQUE GIFTS STOWE HOURS: Mon- Fri 10-6 • sat 10-4 2507 Moody Road Warner Robins, Georgia 929-8851 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