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HOUSTON DAILY JOURNAL Restaurant Report Card Houston County Environmental Health inspectors visited the following food service estab lishments between Oct. 13-27. 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 sat isfactory. 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 ■ American Legion/Turner Ragan, 1523 Moody Rd., Warner Robins ■ Applebee’s Grill and Bar, 314 Russell Parkway, Warner Robins 86 ■ Arby's,lo3 Russell Parkway, Warner Robins 98 ■ Bahama Bob’s, 700 Highway 96, Bonaire 100 ■ Boardwalk Frozen Custard, 1241-A Russell Parkway, Warner Robins, 100 ■ Church’s Chicken, 501 North Davis Drive, Warner Robins 95 ■ Coffee Caboose, 111 Watson Blvd., Warner Robins 96 ■ Coffee Tree 2, 1003 Russell Parkway Warner Robins 96 ■ Domino’s Pizza at Flash Foods, 2699 Watson Blvd., Warner Robins 97 ■ El Jalisciense, 1114 Highway 96, Suite B-6, Kathleen 97 ■ Fairfied Inn & Suites, 221 Margie Drive, Warner Robins 98 ■ Friends on the Hill, 104 Westcliff, Warner Robins 98 II Galaxy Quest, 815 Russell Parkway, Warner Robins 93 ■ Galleria Cinemas, 2900 Watson Blvd., Centerville 100 ■ Genji Japanese Steak & Seafood 11, 1291 Houston Lake Road, Warner Robins 98 ■ Hardee’s, 2829 Watson Blvd., Centerville 93 ■ Hotdog Place, 3801 Highway 41 North/ Sasnett, Byron 100 ■ Joe Muggs Coffee Shop, 2620 Watson Blvd. Warner Robins 98 ■ Johnny Carino's, 2707 Watson Blvd., Warner Robins 85 ■ Kipper’s Sports Grill, 4025 Watson Blvd., Warner Robins 80E ■ Longhorn Steaks, 2901 Watson Bid., Warner Robins 85C ■ Mike’s Hotdogs & Hamburgers, 823 Russell Parkway, Warner Robins 98 ■ Nu Way Weiners 1762 Watson Blvd., Warner Robins 93E ■ O’Charley’s, 2990 Watson Blvd. .Centerville 97 ■ O’Malley's Pub, 715-B Highway 96, Bonaire 99 ■ Ole Times Country Buffet, 1208 Russell Parkway, Warner Robins 97 ■ Papa John's Pizza, 810 Russell Parkway, Warner Robins, 85E ■ Parkway Cinemas, 821 Russell Parkway, Warner Robins 98 ■ Phoenix Pointe, 940-C Highway 96, Warner Robins 100 ■ Pizza Hut. 1010 Russell Parkway, Warner Robins 91C ■ Quizno's Subs, 2801 Watson Blvd., Warner Robins 100 ■ Ruby Tuesday, 403 Russell Parkway, Warner Robins . 99 ■ Ryans’s Grill Buffet & Bakery, 1992 Watson Blvd., Warner Robin 85 ■ Salad Bar Case, 150 South Houston Lake Road, Warner Robins 100 ■ Shipwreck, 100 A Highway 247 South, Warner Robins 100 ■ Smokes Bar & Grill, 233 North Houston Road, Warner Robins 100 ■ Snappers Lounge, 2525 Moody Road, Warner Robins 96 ■ Sonic Drive-In, 905 Highway 96, Warner Robins 99 ■ Tacos & More. 1238 S. Houston Lake Rd., Warner Robins 96 ■ Top China Chinese Restaurant, 1114 Highway 96, Kathleen 88C ■ VFW Post 6605, 1011 Corder Road, Warner Robins 95 ■ VFW Post 6605 Lounge, 1011 Corder Road, Warner Robins 100 ■ Waffle House, 1501 Watson Blvd., Warner Robins 87D ■ Waterford Golf Club Snack Bar, 620 Highway 96 East, Bonaire 100 ■ Yoko Restaurant & Case, 1512 Elberta Road, Warner Robins 100 Old cookbooks offer thrifty recipes, memories One of my favorite things to do is go to garage sales and look ing for old cookbooks. I can read them as if they were a good novel. The really old ones have such interesting words and unique ways of giving measurements. Some of my favorite cook books are those written in the 50s. These bring back great memories of some almost forgotten foods. Since I am a “tightwad” cook, I enjoy the way the cooks used to take the basic staples in the kitchen and make some thing great. The following apple pie recipe is an old one and the best apple pie I have ever eaten. Apple pie 3 cups apples 2 tablespoons water 1/2 cup margarine 1/3 teaspoon cinnamon 1 1/2 cups water 1/4 teaspoon nutmeg 1 teaspoon apple pie spice 2 tablespoons corn starch Double crust pie pas try Peel and slice apples. Put apples into a small pot with water, margarine, sugar, cin namon, nutmeg and apple pie spice. Cook until well done. Remove from heat and stir in cornstarch. Pour apples into crust. Strip top of pie with thin dough. Sprinkle sugar and cinna mon over top crust, and dot with butter. Bake in oven at 375 degrees for 45 min utes. If desired, serve with ice cream on top. Raisin pie 1 cup seeded raisins 2 cups water Great Deals Free AD for items under SSO Call 987-1823 for details 1 1/2 cups sugar 4 tablespoons flour 1 egg. well beaten Juice of 1 lemon 2 tablespoons grated lemon rind 1/2 teaspoon salt Pie cruts Ash raisns and soak in cold water for three hours. Drain. Combine the 2 cups of water, the raisins, sugar and flour, which have been mixed together, salt, lemon juice and rind, and the egg. Mix thor oug h 1 y and cook over hot water for 15 min utes, stir ring occa sionally. Cool. Pour into pas try-lined pan. Cover with nar- Jean Rea Cooking with Jean row strips of dough, criss crossed. Bake in hot oven (450 degrees) for 10 minutes. Reduce heat to moderate (350 degrees) and continue baking for 30 minutes. Buttermilk pie 1 cup sugar 4 eggs separated 1/2 stick of butter or margarine 1 cup buttermilk 1 tablespoon flour 1 teaspoon vanilla 1 unbaked pie shell Cream butter, sugar, flour and egg yolks. Add butter- WZ '' r M x X \ For An I f\ t / )J Elegant Wedding P wVv Register With Us! j U | October 28, 2006 j \ I j Leigh Cabasares & Dave Wolk I jf December 2, 2006 1. jf Molly Tripp & Craig Graybeal gP January 6, 2007 |# Lauren Elizabeth Mason & Thomas Moore IppP January 27, 2007 'lpp jy Ashlee McCord & Bradford Wood fella ififj JONES JEWELERS /Jr 'Vl r II /> > 1904 Caroll Street • Perry, Georgia 31069 v; lw ■ 478-987-1531 I® ■" " milk and vanilla. Beat egg whites very stiff and fold in last. Pour into an unbaked pie shell and bake in a 350 degree oven until light brown and firm, approximately 45 minutes. Ritz pie 23 Ritz crackers 1 cup white sugar 1 teaspoon vanilla extract 3 egg whites 1 cup chopped pecans Preheat oven to 350 degrees. Beat egg whites until stiff. Slowly add sugar and vanilla extract. Crush Ritz crackers very fine and fold them into egg whites. Add pecans. Put into greased pie pan and bake 30 minutes. Top with following whipped together: 1/2 pint whipping cream, 3 tablespoons of Nestle’s instant cocoa and sugar to taste. Refrigerate pie. Molasses pie 4 eggs 1 cup sugar 1 1/2 cups molasses 1/4 teaspoon salt 1/4 teaspoon nutmeg 1 tablespoon butter 2 uncooked pie crusts Break the eggs into a mix ing bowl and beat thorough ly. Add the sugar, molasses and other ingredients n the order named. Pour into the pie crusts and bake slowly until the filling jellies. This makes two pies. FOOD High standards of snobbery When I wrote the line, “there are no coflee snobs that 1 know of,” I expected them to come out of the wood work. And they did. The interesting thing is, snobs seem to fall into two categories. Yes, I am now to the point of categorizing snobs. Has this column run out of things to write? Not in the least. But snobs and snobbery is as much a part of food and wine as ants are part of picnics. Both are essentially harmless, but no one really wants them around, apart from their own kind. You see, my wife, as of late, has begun describing herself as a food snob. That mildly troubles me, even though I know exactly what she means. I’m troubled because if she is a food snob, then so am I. And if a food snob, well E what of wine and all the rest? So I went to the experts to further explore this dilemma. What exactly is a snob by definition? Webster says, “one who blatantly imitates, fawn ingly admires, or vulgarly seeks association with those regarded as social superi ors,” or, “one who tends to rebuff, avoid, or ignore those regarded as inferior: one who has an offensive Counting down to Thanksgiving I can feel the excitement mounting as we go into the countdown to Thanksgiving. We will have the traditional turkey that nobody is wild about. Why? Because old habits are hard to break and a lovely holi day table looks naked, with out a big brown turkey. Anyone who can read can cook a turkey; all you need is a turkey-size browning bag and follow the direc tions. By addding personal touches of your own, you can serve up a masterpiece. Personally, I always add SEA From page ic Put meat in a separate bowl and place near other bowls. Allow guests to help them selves. Start by putting a layer of chips on a plate. Put on a layer of meat. Add remaining ingredients in whatever order you wish. Hilary Clinton’s chocolate chip cookies 1 1/2 cups unsifted flour 1 teaspoon salt 1 teaspoon baking soda 1 cup solid vegetable shortening 1 cup light brown sugar 1/2 cup granulated sugar 1 teaspoon vanilla '* y CL)** i M l't \ i j • F : -Jt > G*i*/ I I FINE MEXICAN GRILL i I NOW OPEN 1 H Steaks * Seafood * Salads • Sandwiches £ ■ landing Points Shopping Center r* 402 Hwy 247, Suite 1200, Bonaire, 6A. i P Phone (478) 329-8386 f#T Tl> L. ■ ' 1 m Sun. - (hurt. Fn. - Sat. Fax: (478) 329-8387 WEDNESDAY, NOVEMBER 1, 2006 ♦ air of superiority in matters of knowledge or taste.” Wow! Webster sure has a way with words, doesn’t he? I certainly don’t want to be that, although there are those who revel in it. The wine world has its fill, and I have to believe that they have slowed the prog ress of wine consum ership by Brian Goodell The Wine Guy Morris News Service treating it as an exclusive beverage, rather than a drink for everyday enjoy ment. Most other definitions of snobs are similarly negative. But listen to the Cambridge rendering: “A person who has extremely high stan dards, who is not satisfied bv the things that ordinary people like.” That’s not so bad, is it? In fact, it is exactly that idea that my wife and many readers have embraced when they refer to them selves good-naturedly as snobs. Whether it’s food, wine, coffee, or anything else, there is nothing wrong with having high standards, and wanting better than ordi 1/2 cup of wine to the bag after the turkey is in. Don’t pour it off the turkey or it will wash the salt and pepper off. Don’t forget to stuff the turkey cavity with an g» 1 Faye Jones Magic from the Kitchen apple cut in half, a rib of celery, cut to fit and a carrot 2 eggs 2 cups old-fashioned rolled oats 12 ounces semisweet chocolate chips Preheat oven to 350 degrees. Grease baking sheets. Combine flour, salt and baking soda. In a sep arate bowl, beat together shortening, sugars and vanilla until creamy. Add eggs, beating until light and fluffy. Gradually beat in flour mixture and rolled oats. Stir in chocolate chips. Drop batter by teaspoonfuls onto baking sheets. Bake eight-10 minutes until gold en. Cool for two minutes. Place cookies on a wire rack to cool completely. President and Laura Bush’s deviled eggs Yucatan Sunshine Habanero pepper sauce can nary. And if we (yes, I include myself in that category) can hold that standard without looking down our noses, we can encourage and bring others along to venture out into “better” culinary expe riences. So there it is then. I am officially a snob. A category two snob, that is. I don’t want to settle for swill when there is so much good wine to drink. I don’t want processed “food” that lacks taste, quality, and nutritional value. But I also don’t want to isolate those who simply haven’t experienced and don’t understand the differ ence. I don’t want to start an exclusive group that gloats in imagined superi ority over those who don’t join in. So which are you? One of Webster’s snobs, or a Cambridge snob? Or are you neither? If you are not yet a snob, may I encourage you to want bet ter and not be satisfied with ordinary. At the same time, the world can definitely do without any more “offen sive airs of superiority.” To share your favorite pairings, ask questions, or just to talk wine, write me at goodellwineguydjsbcglobal. net. Until next time, happy pours. cut in half. Salt and pepper the cav ity first. Rub the outside of the bird with oil, then salt and pepper a sprig of fresh rosemary placed across the breast and a sprinkling of thyme over the bird gives a fine flavor. Now, if dressing is your problem, try the following recipe. It is not hard to make and is sooooo much better than whatever it is that is called stuffing that comes pre-packaged and dry from the supermarket. See JONES, page 4C be found at many larger grocery stores. However, if you can’t find it, substitute Tabasco. 12 large eggs, hard boiled and peeled 1 tablespoon soft but ter 1 tablespoon mayon naise 1 tablespoon Dijon mustard 1/2 teaspoon Yucatan Sunshine Habanero pep per sauce Salt to taste Cut eggs in half and set whites aside. Put egg yolks in food processor and add all other ingredients. Process for 20 seconds. Check for taste and increase seasonings if desired. Place mixture in a pas try bag with star tip and pipe into egg white halves. Sprinkle with paprika and chopped parsley and chill for an hour until serving. 3C mmm: