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WEDNESDAY,
NOVEMBER 29, 2006
The Home Journal’s
DINNER
TABLE
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Cal-Mex memories
Olivia Wheatley
Stachorek, a newcomer
to Perry, writes about
her love of her native
Southern California’s
Mexican foods, and
shares her method for
making chile rellenos
the Calfornia way. See
Page 2C.
To our readers
Now’s the time to share
your favorite holiday
recipes with other
Journal readers. We’re
looking for recipes in
four categories for a
“Just before Christmas"
special edition. The cat
egories are:
■ Appetizers and party
foods
■ Main dishes and
great sides
■ Breads
■ Salads
■ Candy and cookies
■ Company breakfast
dishes
■ Pies and cakes
What if a recipe’s your
favorite, but you didn’t
originate it? Just
explain where you
found it. Also, if your
club or church has
a cookbook for sale,
please let us know the
name of the cookbook
and a brief description,
with information on how
to order it. This will be
in a list for Holiday giv
ing. Send recipes and
cookbook information to
cperkins@evansnewspapers.
com or mail to Charlotte
Perkins, Houston
Daily Journal, 1210
Washington St., Perry,
GA 31069. Please
include your phone
number in case we
have questions.
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Cookie time
It’s time to start baking
Christmas cookies and
we have recipes to get
you started. See Jean
Rea’s column on page
3C, and recipes for
gingerbread and short
bread on page SC.
Pairing pears
It’s pear season. Now’s
the time to try pears
with cheese, pears in
salad and even pears
on peanut butter and
jelly sandwiches. See
page 5C
It’s chili time
Fix it any way your family likes it
By CHARLOTTE
PERKINS
Journal Lifestyle Editor
Thanksgiving’s over and
Christmas is a few weeks
off. Now’s the time to get
back to basic family fare for
a while, and to watch the
budget.
In other words, now’s the
time to cook a big pot of
chili.
For some cooks good
chili means getting out the
cumin, the salsa and the
tabasco. For others, and
this depends very much on
family taste, a teaspoon of
chili powder is plenty.
If you’re from Texas,
chances are good that you
won’t really think it’s
authentic chili if it has beans
in it, but in most parts of
the country, it wouldn’t be
chili without beans.
In Cincinnati, chili gets
piled on top of spaghetti,
with shredded cheese on top
of that, and oyster crackers
on the side, and when you
think about it as a dish for
a big hungry family, that
doesn’t sound half bad.
For many southerners,
cornbread is the “side”
that goes best with chili,
although corn chips go well
with it, too, and some kids
like it served on top of corn
chips.
This is a dish to make
any way your family likes
it. Just keep in mind that
while you could have it on
the table in under a half
hour, it’s improved by a
long slow simmer.
Here are some recipes for
several different kinds of
chili, including one made
with ground turkey and one
that’s “winter white.”
Basic Chili with
beans
This is a mild chili, cooked
a long time in a slow cook
er. Add more seasonings
according to your family’s
taste.
1 lb browned ground
beef(drained)
1 cup chopped onion
1 cup chopped green
bell pepper
1 teaspoon chili pow
der, or more to taste
1 lb. can crushed toma
toes w / juice
1 8 oz/ can tomato
sauce
2 cans pinto beans or
kidney beans, drained
Put onions and green
peppers on bottom of slow
cooker.
Add the rest of the ingre-
Good and easy ways with turkey leftovers
From staff reports
One thing to be thankful
for after Thanksgiving is
having some leftover turkey
in the freezer just waiting
to be the main ingredient in
soup or a casserole.
Here are some recipes to
make the most of the big
bird. Either dark or light
meat can be used, and if
you don’t have any leftover
turkey, chicken will work
as well.
Easy Turkey and
Dumplings
2 tablespoons butter
1 box Rice-A-Roni
Chicken Flavor
3 cans chicken broth
(14 oz.)
2 cups leftover turkey
1 pound bag frozen
mixed veggies
4 cups water
1 can refrigerator bis
cuits
1/2 teaspoon dill weed
Combine butter and ver
micelli rice mixture, saute
until golden.
Immediately add remain
ing ingredients (except bis
cuits) and quickly bring to
Food
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National Pork Board
This "Winter White" chili is made with pork, white beans and corn, with plenty of seasoning.
dients. Cover and cook on
low five to seven hours.
Good variations: Add a
can of drained niblet corn,
or use two different kinds of
beans for color and texture.
Offer grated Cheddar or
Monterey Jack cheese for
topping.
FounStar Chili
This recipe from Kraft is a
spicier chili with stew meat
rather than ground beef. It
is used as a topping for rice,
but could also be used on
macaroni or spaghetti.
1 lb. each: boneless
beef and pork meat for
stew, cut into bite-sized
pieces
2 cups chopped onions
(about 1 large)
1/2 cup Kraft Italian
Dressing
1 jar (16 oz.) Taco Bell
Salsa
1 can (14-1/2 oz.) beef
broth
1 tablespoon, chili
powder
2 cans (15 oz. each)
black beans, drained,
rinsed
4 cups hot cooked
white rice
Brown meat with onions
in dressing in Dutch oven
or large deep skillet on
medium-high heat, stirring
a boil over high heat for 8
minutes.
Cut biscuits into quarters
and arrange over boiling
soup top; sprinkle with dill;
cover and continue to boil
for 10 minutes until “dump
lings” are cooked through.
Cajun Style Red
Beans and Rice
with Turkey
Tired of the sweet pota
toes and green beans? Use
up that leftover turkey in
this classic from Butterball.
1 cup long-grain white
rice, uncooked
1 tablespoon Wesson
Pure Vegetable Oil
1 large onion, chopped
(about 1 cup)
1/2 cup chopped celery
1/2 medium green beg
pepper, chopped (about
1/2 cup)
3 cloves garlic, minced
2 cans (15 ounces each)
mild red beans in chili
sauce, undrained
1 teaspoon ground
cumin
1/2 teaspoon salt
1/4 teaspoon hot pep
per sauce
occasionally.
Add salsa, broth and chili
powder; stir. Bring to boil.
Reduce heat to medium
low; cover. Simmer 1 hour
or until meat is tender.
Stir in beans; cook, uncov
ered, 30 min. Serve over the
rice.
Three Bean
Turkey Chili
1/2 lb. ground turkey
1 can (28 oz.) tomatoes,
undrained, cut up
1 jar (16 oz.) Taco Bell
Thick ‘N Chunky Salsa
1 can (15 oz.) black
beans, drained, rinsed
1 can (15 oz.) red kid
ney beans, drained,
rinsed
1 can (15 oz.) great
Northern beans, drained,
rinsed
1 teaspoon chili pow
der
1 teaspoon ground
cumin
1 package (8 oz.)
Kraft 2 r / f Milk Shredded
Reduced Fat Cheddar
Cheese
Cook ground turkey in
large saucepan on medi
um-high heat until cooked
through, stirring occasion
ally.
Add tomatoes, salsa,
2 cups chopped left
over cooked Butterball
Turkey
2 tablespoons chopped
fresh parsley
Cook rice according to
package directions.
Heat oil in large skillet
over medium-high heat.
Add onions, celery, bell pep
pers and garlic; cook seven
minutes, or until tender,
stirring frequently.
Add beans, cumin, salt
and hot pepper sauce; mix
well. Bring to a boil. Reduce
heat to medium-low; cover
with lid. Simmer 10 min
utes. Stir in turkey; cook,
uncovered, five minutes, or
until heated through, stir
ring occasionally.
Add parsley to rice; mix
lightly. Spoon onto serving
platter; top with the bean
mixture.
Southern Turkey
and Lentil
Casserole
4 slices bacon, cut into
1/2-inch pieces
2 medium carrots,
chopped (1 cup)
1 medium onion,
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Basic family fare, chili is good topped with shredded
cheese. Cornbread muffins and a dish of cole slaw will
round out the meal.
beans and seasonings; mix
well. Bring to boil. Reduce
heat to low; simmer 10 min
utes, stirring occasionally.
Serve topped with cheese.
Winter White
Chili
From the kitchens at
National Pork Board, this
is a hearty chili with pork,
corn and white beans.
1 pound lean ground
pork
1 medium onion, diced
1 teaspoon ground
cumin
2 teaspoons chili pow
chopped (1/2 cup)
1 cup dried lentils (8
oz), sorted, rinsed
1 can (15 oz) black-eyed
peas, drained, rinsed
1 can (14.5 oz) Italian
style stewed tomatoes,
undrained
1 can (14 oz) chicken
broth
1 1/2 cups 1/2-inch
cubes cooked turkey or
chicken
2 tablespoons chili
sauce
Chopped fresh pars
ley, if desired
Heat oven to 350 degrees.
Spray 13x9-inch (3-quart)
glass baking dish with cook
ing spray.
In 10-inch nonstick skil
let, cook bacon, carrots and
onion over medium heat 3
to 5 minutes, stirring occa
sionally, until vegetables are
crisp-tender. Stir in lentils.
Cook three minutes, stir
ring occasionally.
Spoon mixture into bak
ing dish. Stir in black-eyed
peas, tomatoes, broth, tur
key and chili sauce.
Cover with foil; bake 1
hour to 1 hour 10 minutes
or until liquid is absorbed.
SECTION
c
der
1 16-oz. can white
beans, drained
1 14-oz. can corn,
drained
1 14 1/2-oz. can chicken
broth
1 4-oz. can diced green
chilies
In large saucepan, brown
pork with onion, stir in
cumin and chili powder;
stir.
Stir in remaining ingredi
ents; bring to a boil, cover
and simmer for 15-20 min
utes, until heated through
and flavors are blended.
Sprinkle with parsley .
Source: Betty Crocker
Wild Rice and
Turkey Casserole
2 cups cut-up cooked
turkey or chicken
2 1/4 cups boiling
water
1/3 cup milk
1 small onion, chopped
(1/4 cup)
1 can (10 3/4 ounces)
condensed cream of
mushroom soup
1 package (6 ounces)
seasoned long grain and
wild rice
Heat oven to 350 e F. Mix
all ingredients, including
seasoning packet from rice
mix, in ungreased 2-quart
casserole.
Cover and bake 45 to 50
minutes or until rice is ten
der. Uncover and bake 10 to
15 minutes longer or until
liquid is absorbed.
Variation: Mushroom lov
ers might like to add a small
jar of sliced mushrooms,
drained, to this wild rice
casserole. Or add 1/2 cup
frozen green peas.
Source: Betty Crocker