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Mouslmt ©ailvj Jjmmutl WEDNESDAY, NOVEMBER 29, 2006 The Home Journal’s DINNER TABLE ■ M ■■■ | 1 1 ■m ■ ""y" 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. pN- % 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 fJF "fp ■fcjggK JapP*-' MKmKjm ‘ 7 " m a I mm- whwl **** . fc* y Wr tK Mi® Wmm gs i m tig II m Imm H 1 /■ , y “ ‘"t- 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, ' :>: -": jgfiw* i^^^«' , ' :< st£ fgj Journal/Charlotte Perkins 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