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HOUSTON DAILY JOURNAL
Slow cookers take the sweat out of cooking
By Cheryl Berzanskis
Morris News Sendee
AMARILLO, Texas
- What’s easy enough for
beginners, can turn a roast
fork tender and safe enough
to cook through the night?
The answer: Slow cooker
recipes.
Slow cookers can be used
to cook for any meal of the
day, using all food groups,
turned on and left undis
turbed and don’t require
much technical knowledge
of cooking.
The handy cookers, called
Crock Pots, which Rival
debuted in the early 19705,
haven’t lost their charm.
In fact, new recipes come
up every year for this dura
ble home appliance and
even Banquet and Marie
Callender’s were inspired
to offer stir-and-heat frozen
meals just for them. There’s
even a blog devoted to Crock
Pot talk.
Vercie Dysart has slow
Restaurant Report Card
Houston County Environmental Health inspectors visited the following food service establish
ments between Oct. 1-8 Major problems are corrected before the health inspector leaves the
premises A rating of 90-100 in considered excellent, 80-89 is good, 70-79 is satisfactory.
Key to type of discrepancies found:
A. Employee Hygiene Maters
B. Food Handling Techniques
C. Temperature Control of Foods or Food Sources
D. Facility/Equipment Problems
E. Storage of Cleaning Products/ Toxic Materials
Organization Score
■ Aces & Eights Poker Run, 2195-1 Watson Bvld, Warner Robins 95
■ Antebellum Grove, 1010-A South Houston Lake Rd.. Warner Robins 91
■ Bojangles, 495 Booth Rd., Warner Robins 95
■ Chick-Fil-A Mobile Unit, 1363 Sam Nunn Blvd., Perry 100
■ Cox Concession/Corn Dog Trailer, 401 Larry Walker Parkway, Perry 91. D
■ Cox Concession/Funnel Cake, 401 Larry Walker Parkway. Perry 95
■ Cox Concession/Ga. Nat. Resturant, 401 Larry Walker Parkway, Perry 93
■ Cox Concession/Grill, 401 Larry Walker Parkway, Perry 87,C
■ Cox Concession/Hot Dog Trailer, 401 Larry Walker Parkway, Perry 98
■ Cox Concession/Ice Cream Trailer, 401 Larry Walker Parkway. Perry 98
■ Cox Concession/Ice Cream Trailer, 401 Larry Walker Parkway. Perry 98
■ Cox Concession/McGill Bldg.. 401 Larry Walker Parkway, Perry 98
■ Cox Concession/New South Arena, 401 Larry Walker Parkway, Perry 91
■ Cox Concession/Popper, 401 Larry Walker Parkway, Perry 99
■ Cox Concession/Reeves #4, 401 Larry Walker Parkway, Perry 100
■ Cox Concession/Reeves Arena #l, 401 Larry Walker Parkway, Perry 100
■ Cox Concession/Stand A, 401 Larry Walker Parkway, Perry 98
■ Cox Concession/Stand B, 401 Larry Walker Parkway, Perry 100 ,
■ Cox Concession/Steak & Fries, 401 Larry Walker Parkway, Perry.
■EI Cotija, 1291 -J South Houston Lake Rd. Warner Robins 87,C- '
■ McDonalds, 123 Russell Parkway, Warner Robins 80,C
■ Mr. Pizza, 401 Larry Walker Parkway, Perry 100
H Skipper Johns, 1210 Macon Rd., Perry 97
Houston County Environmental Health inspectors visited the following food service estab
lishments between Oct. 9-13.
Organization Score
■ Burger King, 1000 St. Patrick St., Perry 97
■ Checkers Drive In, 120 North Houston Rd, Warner Robins 74.C.D
■ Chick-Fil-A, 1867 Watson Blvd., Warner Robins 97
■ Cioffee Tree, 1807-B Watson Blvd., Warner Robins 99
■ Colonial Gardens of Perry, 1026 Keith Dr., Perry 97
■ Comfort Suites, 3101 Watson Blvd., Warner Robins 95
■ Dunkin Donuts/Baskin Robbins, 3111 Watson Blvd., Warner Robins 90
■ Firehouse Subs, 4025 Watson Blvd. Warner Robins 88,C
■ Gold’s Gym/Extreme Blends, 1827 Watson Blvd., Warner Robins 97
■ Huddle House, 2075 Watson Blvd., Warner Robins 99
■ Javabytes Coffee Cafe', 1114 Highway 96/Suite D-1, Kathleen 95
■ Krystal, 1415 Sam Nunn Blvd., Perry 93
■ McCalls Tastes to Remember, 1001 Watson Blvd., Warner Robins 98
■ Oxygen Fitness Center, 1291 South Houston Lake Rd., Warner Robins 98
■ Papa John’s Pizza, 322 N. Perry Parkway, Perry 99
■ Perry Country Club, 1000 North Davis Drive, Perry 100
■ Perry Senior Center, 1060 Keith Drive, Perry 97
■ Recreation Depart. Consession Stand, 800 Watson Blvd., Warner Robins 93
■ Sonic Drive Inn, 131 Margie Drive, Warner Robins 96
■ Stir King, 2929 Watson Blvd. Suite 5, Warner Robins 91
■ Subway, 1114 Highway 96, Kathleen 86,C
■ Summerhill Senior Living Community, 500 Stanley St., Perry 95
■ Taco Bell, 1340 Sam Nunn Blvd., Perry 93
■ Vend Food Services@Perdue's, 250 Highway 247 Spur, Perry 90
■ Wendy’s, 1824 Watson Blvd., Warner Robins 88,C
■ Wendy’s, 1428 Sam Nunn Blvd., Perry 97
■ Waffle House, 2816 Watson Blvd., Centerville 91
S Zaxby’s, 1425 Sam Nunn Blvd., Perry 95
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cookers in three sizes - 1.5
quart, 4-quart and 6-quart
sizes. Despite never having
used the family-size 6-quart
model, she’s put the other
two through their paces.
“Slow cookers are conve
nient and time saving, and
you don’t have to watch
your pot all the time to be
careful it doesn’t boil dry,”
Dysart said.
She stirs up pinto beans,
brisket and roasts with veg
etables to make meals or to
serve as the start for other
meals. Dysart cooks pinto
beans for a meal then scoops
out a cupful for refried
beans.
When Dysart cooks bris
ket, she slices some for a
meal, then uses some for
sandwiches.
To make pinto beans, she
uses her 1.5-quart cooker.
She mixes a cup of beans, 1
teaspoon bacon grease and a
quart of water.
About an hour before the
end of the cooking time, she
adds one teaspoon of salt.
Dysart lets the beans cook
until they are soft.
From that batch, she dips
out a cup to make refried
beans to go with tacos and
enchiladas.
“Then you can put the
refried beans on a flour tor
tilla with a little chopped
tomato, onion and lettuce,
and it’s a meal,” Dysart
said.
She purchases market
trimmed briskets, divides
the brisket in thirds, freezes
t wo parts and cooks one part
in the slow cooker.
Dysart seasons the brisket
with salt, garlic powder and
pepper and adds about 1 cup
water to the cooker.
Dysart also may stir in
about 1 tablespoon honey
flavored barbecue sauce for
a little extra taste.
To serve up a roast, Dysart
puts potatoes, carrots and
onions in the bottom of the
FOOD
pot and tops them with a ti
to 3-pound roast.
“I try to buy small sizes
because it’s just my husband
and me,” she said.
She seasons with salt and
pepper and a shake or two of
garlic powder.
“If I have time in the
morning, I brown the roast
a little bit in a skillet with a
little bit of canola oil or olive
oil,” Dysart said.
When serving the roast
and vegetables, she uses the
au jus to pour over the veg
etables and meat to keep
them moist. Kristi Tollefson
has an 11-month-old son
and 3-year-old daughter who
keep her busy with motherly
duties. She slow cooks about
twice a month.
“It’s easier to put it on,
and I don’t have to mess
with it all day,” Tollefson
said.
She used her slow cooker
primarily for pork, though
she also has a chicken recipe
Adding flavor to your diet
It has been a wonder
ful year at the Perry
Farmers Market. We
have had so much wonder
ful produce this summer, in
spite of
the heat
and dry
weather.
The fall
crops are
produc
ing some
great
foods,
which
will help
the mar-
ket open
for four more Saturdays.
I will be there with my
jams, jellies and pickles and
there is usually a big table
of wonderful label goods.
Thanks to our wonderful
customers, we love to help
feed you.
Restaurants give back to community
u H w estaurant com
munity” is more
J- Vthan a feel-good
term.
Running a restaurant has
to be as tough a job as any
out there - high costs and
narrow profit margins. Yet,
those in the business see
themselves as a family. Oh,
there are squabbles. Gossip
is juicy.
Employees jump from
kitchen to kitchen. But
those in the business share
a brotherhood.
They also share with us.
Restaurants field requests
weekly from charities seek
ing donations of dinners or
services. For instance, more
than 50 restaurants will
contribute at the Caring
Chefs event at The Avenues
on Sunday call 904-493-
7739 for tickets.
For SSO you can sample
food prepared by chefs from
those restaurants.
Walk away hungry from
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Serving Daily
Breakfast • Lunch • Dinner
Our very own Southern belle, Miss Belinda Evans,
her love for people and food, are once again at
the New Perry Hotel
that works well.
Slow cooking yields moist
and tender meat, Tollefson
said. She also has cooked
apple brown betty and
steamed pumpkin cake in
her slow cooker and found
them to be successful and
moist. Slow cooking also is
suitable for novice cooks
because of its ease, Tollefson
said. Target’s Allen Boelter,
executive team leader of
guest experience, said slow
cookers sell well.
“It seems we always have
somebody looking for a
Crock Pot. It doesn’t mat
ter what time of the year,”
Boelter said.
“People use them for bar
becue in summer and stews
in winter and fall. So they
are popular all year.”
Slow cooker
sweet and sour
pork
2 cups cubed, peeled
Don’t forget how impor
tant your vegetables are to
your diet.
Here are some recipes to
make them interesting. Also
a family punch to add to
your Christmas party list.
Cheddar cabbage
casserole.
1 medium cabbage
1/4 cup butter or mar
garine
1/4 cup all-purpose
flour
1/4 tsp. Salt
1/4 tsp. Pepper
2 cups milk
1/2 green pepper
(chopped)
1/2 medium onion
(chopped)
2/3 cup cheddar
cheese
1/2 cup mayonnaise
3 tbsp. Chili sauce
out ■.
Jean Rea
Cooking with
j/an
this event, and it’s your
own fault.
Having been on the din
Dan MacDonald
Columnist
Morris News Se.'vice
the best offerings.
“Where’d you get that?”
“Who’s serving the tuna?”
“Go get me another one
of those desserts. I’ve
already been in that line
three times.” Several of the
restaurants are new this
year, including The Brick
in Avondale and Fionne
MacCool’s in Jacksonville
Beach. The event serves
as a way to introduce the
restaurant to potential cus-
800 Carroll St. - Perry, GA
(478) 987-1073
WEDNESDAY, OCTOBER 18, 2006 ♦
potatoes
1 cups chopped onions
3 pound pork roast
4 garlic cloves, minced
1 cup water
1/2 cup ketchup
3 tablespoon red wine
vinegar
2 tablespoons light
brown sugar
2 tablespoons soy
sauce
1 teaspoon Dyon mus
tard
1/2 teaspoon ground
black pepper
Salt to taste
Put potatoes and onions on
bottom of the slow cooker.
Place the pork roast on
top of the vegetables. Spread
garlic over the pork.
In another bowl, whisk
together the remaining
ingredients.
Pour over pork. Cook six
to eight hours on low.
Source: Kristi Tollefson
See SLOW, page 4C
Cut cabbage into wedges.
Boil in salted water until
tender, about 15 minutes.
Drain cabbage and place in
a greased 13x9x2 inch cas
serole dish. Combine butter
and flour in saucepan over
low heat. Stir constantly
over medium heat until
sauce is smooth and thick.
Pour sauce over cabbage in
casserole dish and bake at
375 degrees for 20 minutes.
Combine remaining ingre
dients and spread over cab
bage. Bake at 400 degrees
for 20 more minutes.
Turnip green
soup
1 16 oz. Pkg. Turnip
greens with roots
1 onion chopped
1 lb. Sausage cut up
(link sausage)
See REA, page 4C
tomers from other sides of
town. But the restaurants
also know this is a chance
to be involved in the com
munity as a whole.
“I have noticed that peo
ple try to put out nice food,
but I’ve never seen it as
a competition between res
taurants,” said Chef Jason
Swed of Fionne MacCool’s;
he has cooked at the Caring
Chefs event several times
while with other restau
rants.
“It really shows off your
food and shows Jacksonville
that you are getting
involved,” said Marshall
Peters, general manager of
The Brick. Beyond Caring
Chefs and other communi
ty events, restaurant have
their own charities.
See MCDONALD, page^C
Subscribe
today
Call 987-1813
ing end
of this
event, I
can tell
you that
word
races
around
the mall
as people
ask each
other
about
3C
00039434