Newspaper Page Text
Houston
The Home Journal's
DINNER
TABLE
Scoring 100!
Five local restaurants
made perfect scores
in their recent health
inspections. They are
Chick-Fil-A Mobile,
La Cabana, and Cold
Stone Creamery in
Warner Robins, China
House and Travelodge
in Perry. For the com
plete list, see Page 3C.
Creepy cooking
Halloween is right
around the corner and
it’s time for ghosts and
ghouls, bats and spi
ders. See Page 3C
for Creepy Creature
Cookies, Wacky Web
Cups and other treats
for tricksters.
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Sweet Home Alabama
Alabama is our featured
state this week in the
“Sea to Shining Sea”
series. The recipes are
from Alabama’s First
Lady, Patsy Riley. Try
her Chicken Salad Pie
with slivered almonds
and water chestnuts for
a real treat. There are
two good veggie casse
roles, too.
24-karat carrots
Jean Rea writes about
the wonders of carrots
- whether in salads,
puddings, casseroles or
cakes. Check it out on
Page 3C.
Faye is back
Faye Jones is back
with “Magic from the
Kitchen” and has a
sensational recipe for
pecan-topped pumpkin
pie.
Pretty in Pink
You can get your
Campbell’s Soup (toma
to and chicken and rice
only) in a special pink
and white can if you
hurry. It’s all in support
of breast cancer aware
ness. See Page 6C.
WEDNESDAY,
OCTOBER 25, 2006
Three women big winners at the fair
Special to the Journal
Three Middle Georgia
women were big winners in
the Georgia National Fair
cooking competitions.
Rhonda Hitch, Kathleen,
won first place in the KC
Masterpiece Memorable
Meals competition for her
recipe for Cow Poke BBQ
Dip, Rebecca Brooks,
Byron, took the blue ribbon
in the Hidden Valley Ranch
“Family Friendly Food”
Contest, and Debra Brooks,
Byron, won first prize in
the Eagle Brand Cookie Bar
Bonanza. All three received
cash prizes.
Here are their recipes:
Cow Poke BBQ
Dip
Rhonda Hitch combined
cream cheese, coleslaw and
chili ingredients for this
dip.
1/2 pound ground lean
turkey
1/3 cup KC Masterpiece
Hot-N-Spiey Barbecue
Sauce
8 oz. cream cheese,
softened
1/4 cup KC Masterpiece
Hot-N-Spicy Barbecue
Sauce
1/2 cup chili beans
(pinto beans in chili
sauce) slightly mashed
1/4 cup coleslaw, not
to wet
Extra sauce for gar
nish
Bag of corn chips
Pass the pancakes, ylease
Breakfast favorite can make for memorable meal
By CHARLOTTE
PERKINS
Journal Lifestyle Editor
Back in 1660, a
cookbook called
“The English
House-Wife”
explained the
way to make “the best pan
cake.”
Take two or three eggs,
and breake them into a
dish, and beate them well:
Then adde unto them a
pretty quantity of faire run
ning water, and beate all
well together: Then put in
cloves, mace, cinnamon,
and a nutmegge, and sea
son it with salt; which done,
make thicke as you thin
ke good with fine wheate
flower: Then frie the cakes
as thinne as may bee with
sweet butter, and madke
them browne, and so serve
them up with sugar strowed
upon them.
The recipes may be
changed a bit over the cen
turies, but a good pancake
remains a treat, and also
a way to make breakfast a
special occasion. Here are
some recipes to make yours
plain and simple, or as fancy
as any restaurant. If your
family likes pancakes and
electric griddle could be a
good investment because it
offers temperature control
and room to make up to six
pancakes at a time.
Pancake mixes are conve
nient for hurried mornings.
Try adding a teaspoon of
vanilla or a sprinkling of
cinnamon to the batter for
more flavor.
If you are making “Pigs
in Blankets” a thinner bat
ter will make the pancakes
easier to wrap around the
cooked sausage links.
Scratch
Pancakes
Here’s a good recipe from
Di Lanier to start with.
The recipe is in “Dining
with Grace,” the cookbook
Food
Brown the ground turkey
in a non stick skillet. Mix in
the 1/3 cup KC Masterpiece
sauce, remove from the pan
and set aside to cool off.
Mix the cream cheese with
the 1/4 cup KC Masterpiece
sauce. In a serving dish or
on a platter with a small
cheese cake ring, layer the
cream cheese, beans, tur
key and coleslaw. Set in the
middle of a serving plate and
remove the ring. Drizzle the
top with the extra sauce.
Serve with the corn chips.
Garnish with cherry toma
toes.
Ranch Sirloin
Beef Pie
Rebecca Brooks’ reci
pe makes a savory pie of
ground sirloin, vegetables,
sour cream and ranch
dressing mix.
1 box refrigerated
pie crust
1 pound ground
sirloin
1 envelope
Hidden Valley
Ranch Seasoning .
Mix, divided A
lean cream of M
chicken soup
14 oz. can
white and r
yellow shoe
peg corn
2 cups potatoes
cooked
1/2 stick margarine
1/4 cup sour cream
of Grace Church in Perry.
In addition to being from
scratch and very thrifty, it
gives good cooking direc
tions for pancake novices.
3 eggs
3 to 4 cups plain flour
2 teaspoons cinnamon
1 teaspoon salt
2 tablespoons baking
powder
2 cups milk
2 teaspoons vanilla
1/4 cup vegetable oil
1/4 cup sugar
Beat eggs in medium
bowl. Add milk, vanilla,
cinnamon, salt, sugar, bak
ing powder and oil. Mix
well. Mix in flour until bat
ter is a good pouring con
sistency. Heat griddle or fry
pan on medium-high heat
until surface is hot. Lightly
oil cooking surface by wip
ing with a paper towel with
a small amount of oil on it.
Pour into desired size. Flip
when bubbles develop and
edges are firm. Cook second
side and allow to rise.
Editor's note: Don’t mash
pancakes down.
Apple Pancakes
with Maple
Apple Sauce
For a special Sunday
breakfast, try these pan
cakes with fresh apples and
maple syrup.
Pancakes:
1 V-z cups all-purpose
flour
3 tsp. baking powder
1/2 tsp. salt
3 Tbsp. granulated
sugar
1/4 tsp. nutmeg
1/3 tsp. baking soda
1 egg
3 Tbsp. butter, melted
1/4 tsp. vanilla
1 cup milk
1 cup apples, grated
Maple-Apple Sauce:
2 large apples, peeled,
cored, and diced
2 tsp. butter
1/4 cup maple syrup
1 cup Mexican blend
cheese
Place one pie crust in 9
inch pie plate. Cook ground
sirloin
with
1/2
f si
P
L
A
C
E
W pack
s age
sea
soning
mix on
medium
high
heat
size skillet till
in medium
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T 5 / ir t
3 fifliflf Ilf mi i
Quaker Oats
Adding oatmeal to pancake batter will boost the nutrition as well as adding texture
and flavor.
1/8 cup dark corn
syrup
Dash of salt
For pancakes, combine
flour, baking powder, salt,
sugar, and nutmeg in mix
ing bowl. In a separate
bowl, mix baking soda, egg,
butter, vanilla, and milk.
Combine both mixtures
stirring only until blended.
Fold in grated apple. Bake
on hot, lightly greased grid
dle.
When batter is full of
holes, turn to brown on
other side. Turn pancakes
only once while cooking.
For sauce, melt butter in
See PANCAKES, page 4C
browned. Add the cream of
chicken soup and the corn.
Spoon into pie crust. Mix
the potatoes with the rest
of the seasoning, margarine
and sour cream. Spoon over
beef and top with cheese.
If desired, use cookie
cutters and cut out
L designs from remain
■ ing pie crust. Place
P on top of cheese and
H crimp edges. Cook
■ at 350 degrees for
■ approximately 30-40
f minutes till desired
brownness.
Old Time
Dreamsicle
Bars
Debra Brooks cre
ated these cookie
bars with pecans,
coconut, orange
juice and con
densed milk.
2 cups all
i purpose
I flour
cup sugar
1/2 cup coco-
nut
1/2 cup pecans,
chopped
1/4 teaspoon salt
jfr
US. Apple Association
Maple syrup and fresh apples make these pancakes a
Sunday morning treat.
2 - 8 oz. boxes of cream
cheese, softened
14 oz. can Eagle Brand
Sweetened Condensed
Milk
2/3 cup sugar
2 eggs
3 tablespoons all pur
pose flour
2 tablespoons French
vanilla flavored coffee
creamer
1/4 cup orange juice
from concentrate
1 teaspoon orange zest
Orange food coloring
(or red and yellow food
coloring mix)
Garnish: orange zest
Mix together the first
seven ingredients and press
into the bottom of a greased
9 x 13 inch baking pan. Mix
together the next five ingre
dients till smooth. Remove
1/3 of the cream cheese mix
ture to a smaller mixing
bowl. Add the French vanil
la coffee creamer to the first
bowl and spoon over the
oatmeal mixture.
Add the orange juice and
zest to the smaller bowl and
mix well.
Drop small amount of food
coloring into mixture for a
light orange color. Spoon
evenly in dollops over top of
second layer. With a knife,
swirl orange mixture over
top. Bake at 350 degrees
for approximately 30 min
utes or till set. Serve cool.
Sprinkle with orange zest.
Yield: 20 bars
1 1/4 cups
regular
oatmeal
i 1 cup
k marga-
Ari n e
melted
1/2
SECTION
c