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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. r% kj. .* 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 ■Ft n - i * * j « . r i -' " m t ./ *0 ■■ "pis 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