Newspaper Page Text
HOUSTON DAILY JOURNAL
It’s not too early to think of holiday cooking
Idid some holiday food
shopping last week.
Many of the stores are
putting out special displays
in the food section.
I liked to plan ahead by
selecting the recipes I will
make during this holiday
season and then make a gro
cery list. This helps me to
stay organized and keeps my
entertaining fun and pleas
ant.
There are only 75 days
until Christmas and fewer
days to prepare for the par
ties and entertaining we are
planning.
Keep plenty of basic sta
ples on hand such as dif
ferent types sugar, flour,
chocolate, cheese, nuts, etc.
I will be sharing some of my
favorite recipes the next few
months. Some can be made
ahead of time and frozen.
Get busy and get excited.
The holidays are coming.
French Market
Beignets
1 package active dry
yeast
1 cup warm water (105
to 115 degrees)
Football 101; get tailgating tips from the grilling guys
Honestly, I don’t know
what takes more
preparation - conjur
ing a winning Jaguars’ game
plan or coming up with the
menus some of you use for
your tailgating extravagan
zas.
It’s amazing to see, smell
and, if luck is with me, taste
the array of food prepared
in the parking lots around
Alltel Stadium.
But we are several games
into the football season, and
in these parts that calls for
tailgating at both college
and NFL games. That means
SEA
From page iB
syrup to be released at the
proper density.
“Liquid gold”
Whether you visit a sugar
bush and sugarhouse that
uses traditional or very mod
ern techniques, or a combi
nation of the two, you will
see people hard at work dur
ing the spring when the sap
is running. Sugarmakers
are very proud of their
operations and are usually
pleased to point out to visi
tors the many features, some
of which may be unique and
of their own invention, that
are involved in the process
of making syrup. While you
are visiting, you will have
a chance to taste and pur
chase syrup or other maple
treats that the sugarmak
ers produce, made more
special by an understanding
and appreciation for what
it takes to create “Vermont
liquid gold.”
Maple Roasted
Pecans
Recipe from the New
HANDBAG SALE!
Sudnoide/Uf' •
20% Off
ALL Handbags
Come check out Nuhht’s BAGS!
478-988-2448 or Fax: 478-988-2490
740 Main Street • Perry GA 31069
*t/iAi£ Online.: www.sewingbees.com
on mail@sewingbees.com
3/4 cup evaporated
milk
1/4 cup sugar
1 teaspoon salt
1 large egg, lightly
beaten
4 to 4 1/2 cups all-pur
pose flour
Vegetable oil
Powdered sugar, sifted
Combine yeast and warm
water in a 2 cup liquid glass
measur-
ing cup
and let
stand five
minutes.
Combine
yeast mix
ture with
evapo
rated
milk and
next three
ingre
dients.
Gradually stir in enough
flour to make a soft dough.
Cover and refrigerate 8
hours.
Turn dough out onto a
well-floured surface. Knead
five to six times. Roll dough
into a 15 x 14 inch rectangle.
Cut into 2 1/2 inch squares.
Pour oil to depth of 3 to 4
the tried-and-true tailgate
fare has all been prepared
at least a couple of times. If
your team is getting tired
of the same stuff, I have
a suggestion. Head over to
the Home & Patio Show
today through Sunday at the
Prime Osborn Convention
Center and check out The
Grilling Buddies - Mad Dog
& Merrill.
I know, their names sound
like some w'acky morning
radio team. In fact, they do
have a radio show, on which
they discuss all sorts of stuff,
though food is a primary
England Culinary Institute
4 c. pecan halves
1 c. powdered sugar
2 oz. maple syrup
Heat pecans and powdered
sugar in a saute pan over
low-medium heat until cara
melized, folding constantly.
When the sugar has almost
completely caramelized, stir
in the maple syrup.
Cook for 3 more minutes,
stirring constantly.
Spread evenly on a sheet
pan lined with parchment
paper and separate the
pecans.
Cindy’s Vermont
Oatmeal
Honey Bread
Recipe from King Arthur
Flour, Yields 2 sandwich
loaves Norwich, VT.
2 c. boiling water
1 c. thick oat flakes
(rolled oats)
1/2 c. maple sugar (or
brown sugar)
1/2 tsp. maple flavor
(optional)
Itbsp. honey
1/4 c. (1/2 stick) butter
1 tbsp. salt
1 tsp. cinnamon
Smim
inches into a Dutch oven.
Heat to 375 degrees. Fry
3 to 4 beignets at a time.,
1 minute on each side or
until golden brown. Drain
on paper towels. Sprinkle
with powdered sugar. Yield:
2 1/2 dozen.
Picadillo
2 lbs. ground meat
1 1/2 cup green onions,
chopped
2 teaspoons minced
garlic
2/3 cup green peppers,
chopped
1 16-oz. can whole
tomatoes with juice
2 1/2 teaspoon salt
1/4 teaspoon black pep
per
1/4 teaspoon cayenne
pepper
1/2 teaspoon oregano
1/4 cup Worcestershire
sauce
2 10-1/2 oz. cans beef
broth
1/2 teaspoon ground
cumin
2 6-oz. cans tomato
paste
1 8-oz. can mushrooms,
sliced and drained
V Kt
Jean Rea
Cooking with
Jean
topic. They are two guys
Dan MacDonald
Columnist
Morris News Service
write grilling cookbooks and
travel to home shows.
Tailgating was on Mad
1 tbsp. instant active
dry yeast
11/2 c. King Arthur
100% white whole-wheat
wlour
4 c. King Arthur
unbleached all-purpose
flour
In a large mixing bowl,
combine the water, oats,
maple or brown sugar, maple
flavor (if you’re using it),
honey, butter, salt and cinna
mon. Let cool to lukewarm.
Add the yeast and flours,
stirring to form a rough
dough.
Knead (about 10 minutes
by hand, 5-7 minutes by
machine) until the dough is
smooth and satiny. Transfer
the dough to a lightly greased
bowl, cover the bowl with
lightly greased plastic wrap,
and allow the dough to rise
for 1 hour.
Divide the dough in half,
and shape each half into a
loaf. Place the loaves in 2
greased 81/2 x 41/2” bread
pans.
Cover the pans with light
ly greased plastic wrap (or
an acrylic dough cover), and
allow the loaves to rise till
they’ve crowned about 1
inch over the rim of the pan,
FOOD
who have
found a
way to
make grill
ing a pro
fession.
Based
in New
London,
Wis . ,
(about 35
miles west
of Green
Bay) they
ftp
-1 cupblanched almonds,
shredded
1 4-oz. an green chiles,
chopped
1 cup dark seedless
olives
Brown beef and drain. Add
green onions, green pepper,
garlic, tomatoes, salt, pepper,
oregano and Worcestershire.
Cook 10 minutes over mod
erate heat. Add other ingre
dients. Simmer one hour.
Serve hot on tostados or over
rice for rpain dish. Freezes
well.
Spinach Balls
2 boxes frozen spinach,
cooked and drained
1 small bag Pepperidge
Farms Herb Stuffing
2 large onions, chopped
fine
6 eggs, beaten
1/4 cup Parmesan
cheese, grated
1/2 teaspoon black pep
per
1 tablespoon Accent
1 tablespoon garlic salt
3/4 cup of butter, melt
ed
Mix and shape into balls.
Place on cookie sheet and
Dog’s mind when we talked
last week. (Mad Dog is the
only moniker he’d give me.
I think it’s a gimmick, not
some indication of problems
with the law or the IRS.
Maybe it’s leftover from
the CB radio craze of the
19705.)
He said the duo will take
time at the Home & Patio
Show to demonstrate some
easy-to-make hors d’oeuvres
that will spice up your next
tailgate. They’ll show how
to make Jalapeno Poppers
cheese- filled peppers that
are grilled. Lord of the Rings
about 1 hour.
Bake the loaves in a pre
heated 360 degree oven for
33 minutes.
Remove them from the
oven when they’re golden
brown and the interior reg
isters 190 degrees on an
instant-read thermometer.
If your oven can’t be set
at 360 degrees, set it at 350
degrees and bake the bread
for 35 - 40 minutes.
Old-time Maple
Gingerbread
Recipes from Nicki
Paquette, St. Albans, VT.
1 egg
1 c. sour cream
1 c. dark maple syrup
1 tsp. ginger
1/2 tsp. salt
2 c. King Arthur flour
1 tsp. baking soda
1 tsp. baking powder
Mix all ingredients togeth
er, and pour into greased
bread pan.
Bake at 350 degrees for
approximately 1 hour or
until toothpick test comes
clean.
Serve with maple cream
or butter.
1406 Sam Nunn Blvd. • Perry, GA
478-988-8838
lunch Buffet Mon.-Sat. 11-4p.m.
Featuring At All Buffets
Oysters, Crab Legs, Shrimp,
Steak and much much more!
Dinner Buffet Mon.-Thurs. 4-10p.m.
w/this ad receive FREE
drinks for your table!
FrL & Sat. Night Buffet 4-llp.m.
Adults $10.49
Sunday ALL day buffet Ha.m.-10p.m.
$9.49
Sat. t Sun. All day buffet 5 yrs. old & under eat FREiI wnst
WEDNESDAY, OCTOBER 11, 2006 ♦
freeze. Bake at 350 degrees
for 20 minutes.
Christmas
Morning
Pineapple
Quiche
1 10-oz. package pie
crust mix
3 eggs, lightly beaten
1 13-oz. can crushed
pineapple, drained
1 3/4 cup half-and-half
1 1/4 teaspoon salt
1/8 teaspoon white pep
per
4 drops of Tabasco
sauce
2 cups grated Swiss
cheese
6 slices crisp-cooked
bacon, crumbled
Prepare pie crust mix
according to package direc
tions. Divide into 4 portions.
Roll each to 7 1/2 inch circle.
Fit into four 6-inch quiche
pans. Combine eggs, pineap
ple and remaining ingredi
ents except bacon. Turn into
pastry-lined pans. Top with
bacon. Bake at 425 degrees
for 25 minutes or until set.
Garnish with pineapple slic
is smoked kielbasa sausage
with barbecue sauce and
bacon bits. They’ll also com
bine pepperoni and little
smoked sausage links into a
bite-size roll-up.
Mad Dog tells people to
think about the game and
team colors. Green and yel
|j&-
Come Check Out Our Wine Cellar.
It’s Napa Valley Next Door.
6/mm ,
——
%
478-225*6633
4993 Russell Parkway, Suite 130 A
Earner Robins, GA 31088
(Laatted m the new plant at Kussel Parkway and t/S 41.)
es and sprigs of holly. Yield:
4 servings.
Hon Pepper
Cheese Ball
1 8-oz. package cream
cheese, softened
1/4 lb. Cheddar cheese,
grated
1/4 lb. extra sharp
cheese, grated
1/4 lb. hot pepper
cheese grated
1/4 teaspoon each,
onion salt, garlic salt
2 tablespoons salad
dressing
1 tablespoon
Worcestershire sauce
2/3 cup chopped
pecans
Combine all ingredients
except pecans in bowl. Blend
well. Line 4-cup mold with
plastic wrap. Pack cheese
mixture firmly into bowl
Chill for 1 hour or longer
Turn onto serving plate.
Remove plastic wrap care
fully.
Preps pecans over top and
sides. Garnish with pimento
strips to resemble ribbon
and bow on package. Serve
with crackers.
low peppers are easy for his
hometown Packers. Red pep
pers and white onions work
for the Phoenix Cardinals. I
thought I had him stumped
trying to come up with some
thing teal, but Mad Dog sug
gested blue cheese
See Me DONA LD, page 4B
Adults $5.95
Kids
3-5 yrs. $1.99
6-11 yrs. $3.99
Adults $9.49
Kids
3-5 yrs. $2.99
6-11 yrs. $4.99
3B
3-434?
5F
w i