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2C ♦ WEDNESDAY, OCTOBER 25, 2006 From sea to shining sea Recipes from Alabama’s First Lady By CHARLOTTE PERKINS Journal Lifestyle Editor In our recipe trip to the 50 states, our next-door neighbor, Alabama, seemed at first to pose a challenge. What’s different about cooking when you cross the state line, especially when the main agricultural crops and the cultural heritage are so much the same as Georgia’s. So we headed to the State of Alabama Web site look ing for inspiration, and - lo and behold - the first lady of Alabama, Patsy Riley, has a page full of recipes that will make you wish you could go to her house for Sunday dinner. Let’s hear it for Alabama. Chicken Salad Pie 3 cup chicken 1 cup diced celery 1/2 cup slivered almonds, toasted 1/2 tablespoon salt 1 tablespoon grated onion 2 teaspoons fresh lemon juice 1 1/2 cup mayonnaise 1 can water, chestnuts, chopped 1 cup shredded cheese 1 8” pie shell Mix all ingredients. Pour in pie shell. Bake 30 min utes at 375 degrees. Sprinkle cheese on top. Hot Ham Din Patsy Riley says, ft This is great for ball games or lake weekends.” 1 pkg. Healthy Choice sliced ham, chopped 1 cup cheddar cheese, grated 1 8 oz. sour cream 1 8 oz. pkg. cream cheese, softened 1 small can chopped green chilies 4 chopped green onions, drained Mix sour cream and cream cheese. Add other ingre dients. Hull the middle of bread, either round or French bread. Put dip into hole. Heat 350 degrees for about 30 minutes or until dip is hot. I wrap in foil to heat. Unforgettable Pineapple Cheese Ball 2 8 oz. pkg. Philadelphia cream cheese 1 5 oz. can crushed pineapple, drained 1/ 4 cup finely chopped bell pepper 1/3 cup finely chopped purple onion GILBERT APPLIANCE, INC. 925 Jernigan St., • Perry, GA 478-987-2284 E FRIGID* ALL FRIGIDAIRE LAUNDRY APPLIANCES Marked Down To Be Moved Out. WHITE WESTINGHOUSE WASHER & DRYER - PAIR SPECIAL - $463® 1 UWMN'hY. r sjps ■ *ji in W / A- 181 (• \ it. .. i Ls PI mM. , State of Alabama Alabama’s First Lady has some recipes for family favorites that you’ll probably want to try. 2 cup chopped pecans 1 teaspoon seasoned salt Allow cream cheese to soften, mix cream cheese, drained pineapple, bell pep per, onion, and one cup of chopped pecans. Form into ball or log and roll in remaining one cup chopped pecans. Wrap in aluminum foil and refriger „'-Uv ~ L , < ' ,v mMWi;: Kristina Simms The camellia is Alabama’s official state flower. ate overnight before serving. Serve with crackers of your choice. Fresh Tomatoes The first lady of Alabama says, “Fresh Tomatoes - I just can’t get enough! I’ll eat them almost anyway you fix them, but I’ve discovered a new way to prepare them. FOOD /wv €«w <3?*v d I HOURS: (Vlon - Fri 11 am-2pm Thurs & Fri Nights spm - Bpm 47H-9HH-2.M3 INTERIORS (Qjben S&&u6e Friday, October 27 6-8 p.m. 'WJe have decked our shoppe with beauty for y°u dome and enjoy the ambiance of dhrLstnuid. 5 i>h My family loves this quick ie.” 3 large tomatoes or more 1/2 cup white cooking wine 1 cup shredded mozza rella cheese 1/2 cup Italian bread crumbs Cut tomatoes. Place on cookie sheet that has been sprayed with garlic-flavored spray. Spray tomatoes lightly. Sprinkle with shredded moz zarella cheese and Italian breadcrumbs. Pour white cooking wine over each slice. Bake for 10 minutes or until cheese melts. Baked Oranges 6 oranges 6 apples 1 8 1/4 oz. can crushed pineapple in heavy syrup 1 cup sugar V « cup butter or mar garine V* cup brown sugar 1 A cup pecan halves Halve oranges and scoop out pulp, reserving pulp, juice and orange shells. Peel apples, core and chop. Place orange pulp and juice, apples, pineapple and sugar in Dutch oven. Cook over slow or medi um heat until cooked down, stirring often. Clean orange shells and fill with fruit mix ture. Dot with butter, sprin kle with brown sugar and place pecan halves on top. Bake in a preheated 375 degree oven for 15-20 min utes or until heated through. Yield: 12 servings. HOUSTON DAILY JOURNAL Pecan Pie Muffins 1 cup chopped pecans 1 cup firmly packed brown sugar Vi cup all-purpose flour 2 large eggs 'A cup butter or marga rine, melted Combine first 3 ingredi ents in a large bowl; make a well in center of mixture. Beat eggs until foamy. Stir together eggs and butter; add to dry ingredients, stir ring just until moistened. Place foil baking cups in muffin pans, and coat with cooking spray; spoon batter into cups, filling two-thirds full. Bake at 350 degrees for 20-25 minutes or until done. Remove from pans immedi ately, and cool on wire racks. Yield: 9 muffins. Cheddary Chicken and Broccoli For a quick and easy lunch or snack try this 1 pkg. Pepperidge Farm frozen Puff Pastry Shells 2 jars (12 oz. each) Pepperidge Farm Chicken Gravy 1 tablespoon lemon juice 2 cup frozen broccoli cuts, thawed 2 cup cubed cooked chicken 1/2 cup shredded ched dar cheese (2 oz.) 1/4 cup sourdough cheese croutons, crushed Bake pastry shells. In See ALABAMA, page 6C k r*ICK UP DINNI U ON IMI W/\ V I * C > /VI l_J| HOURS: IVIon - Thurs llam*Bpm Friday llam-9pm Saturday 1 latn-6pm 478-988-9867 908 Carroll Street Perry, GA (478)987-4511 39163