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HOUSTON DAILY JOURNAL
Yummy holiday recipes for you and yours
Let’s not waste time
talking this week. Try
the following recipes
and don’t call me to com
plain when you look in the
mirror and find you’re two
fixe handles wide! Just er\joy
the wonderful Christmas
Season!
Apricot Salad
2 small packages apri
cot Jell-O
1 small can (5 1/4-ounc
es) crushed pineapple in
heavy syrup, undrained
2 cups buttermilk
1 9-ounce carton Cool
Whip
Heat pineapple juice and
Jell-0 until Jell-0 is dis
solved. Cool. Add buttermilk
and cool whip. Stir well and
chill until firm.
You may want to add
canned apricot slices before
chilling or serve one on top
of each square of the salad.
Present salad on finely
shredded lettuce.
Restaurant Report Card
Houston County Environmental Health inspectors visited the following food service estab
lishments between Nov. 7- Dec, 1. 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 Matters
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 Lounge, 1345 Radio Loop, Warner Robins 100
■ American Legion Restaurant, 1345 Radio Loop, Warner Robins 96
■ Arby’s, 2061 Watson Blvd., Warner Robins 85C
■ Cheddar’s Casual Case, 2915 Watson Blvd., Warner Robins 93
■ Chez Lisa’s, 511 North Davis Drive, Warner Robins 100
■ Church's Chicken, 1801 Watson Blvd., Warner Robins 93
■ Cloverleaf Restaurant, 1224 Russell Parkway, Warner Robins 89C
■ Comfort Inn Mini Kitchen, 1602 Sam Nunn Blvd., Perry 96
■ Green Derby Restaurant, 200 Valley Drive, Perry 96
■ La Fondita, 1738 Watson Blvd., Warner Robins 88C
■ Lyn’s Restaurant, 2203 Watson Central, Warner Robins 100
■ Mrs. Winner’s Chicken, 825 Russell Parkway, Warner Robins 91C
■ Original Italian Pizza, 738 Russell Parkway, Warner Robins 68A,8
■ Subway, 1412 Sam Nunn Blvd., Perry 83C
■ Summer's Landing, 600 South Kimberly Drive, Warner Robins 97
■ Wendy’s, 2105 Moody Road, Warner Robins 87
■ Waffle House, 102 Lect Drive, Perry 91
■ Zen Japanese Steakhouse and Sushi Bar. 4086 Watson Blvd. Warner Robins 98
‘Tis the Season to be jolly and responsible
Special to the Journal
Distilled Spirits Council
offers five tips for respon
sible holiday entertaining
Special to the Journal
With the holiday season
upon us, the Distilled Spirits
Council is offering the fol
lowing tips and recipes for
hosting responsible cocktail
parties, along with some
useful Web sites:
■ 1. Designate a bartender
who can serve your guests
and keep an eye on how
much everyone is drink
ing. The Federal Dietary
Guidelines define moderate
drinking as no more than
two drinks per day for men
and one drink per day for
women.
■ 2. Remember - alcohol
is alcohol. It is important to
understand that a standard
drink of regular beer (12
ounces), wine (five ounces),
and spirits (a cocktail with
1.5 ounces of 80-proof) each
contains the same amount
of alcohol, 0.6 fluid ounces
CONUS
MAJESTIC FRAMES I
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UNIQUE GIFTS
STORE HOURS:
Mon- Fri 10-6 • Sat 10-4
2507 Moody Road
Warner Robins, Georgia
929-8851 J
Bombay Chicken
Curry
1 tsp margarine
1/4 cup
chopped
almonds
2 tea
spoons
curry
powder,
divided
1 cup
unpeeled
apple,
diced
1/2 cup
chopped
onion
Faye Jones
Magic from
the kitchen
1/2 cup sliced fresh
mushrooms
1 tablespoon all-pur
pose flour
1 teaspoon chicken
bouillon granules
1 cup boiling water
1/2 cup milk
1 tablespoon lemon
juice
1 cups chopped,
of alcohol, (www.standard
drinks.com)
■ 3. Make sure that you
provide food to complement
your cocktails. Consider
food pairings to enhance
the flavor of your chosen
cocktails: fresh seafood and
breads accentuate vodka
cocktails, spiced and smoked
meats and cheeses comple
ment Bourbon and Scotch
whiskies, and fruit enhances
Rum and Tequila flavors.
■ 4. Make non-alcohol
beverages available for your
guests, and be sure to point
skinned, cooked chicken
Melt margarine in large
skillet over medium heat
and add almonds. Cool until
almonds are golden brown,
stirring frequently. Sprinkle
almonds with 1 teaspoon
curry powder, toss lightly
to coat. Drain almonds on
paper towels. Add apple,
onion and mushrooms to
skillet and saute five min
utes. Stir in remaining 1
tsp curry powder and flour.
Cook over low heat two min
utes, stirring frequently.
Dissolve granules in boiling
water; add to skillet with
milk and lemon,juice. Cook
over low heat five minutes
or until smooth and thick
ened, stirring constantly.
Add chicken and continue
to cook, stirring, until thor
oughly heated. Serves 5.
Smoky Salmon
Ball
1 15-ounce can red
salmon, drained and
out which punches or egg
nogs have alcohol and which
do not. Those guests who
choose not to drink alco
hol should have their choice
respected.
■ 5. Make sure your
guests have a safe way home
either through designat
ed drivers or a taxi. Have
local taxi service numbers
available for your guests.
The Distilled Spirits Council
of the United States is a
national trade association
representing the leading
brands of distilled spirits.
FOOD
flaked (use boneless if
possible or remove all
skin and bones
1 8-ounce package
Neufchatel cheese, soft
ened
1 tablespoon instant
minced onion
1 tablespoon lemon
juice
1 teaspoon prepared
horseradish
1/2 teaspoon
Worcestershire sauce
1/4 - 1/4 teaspoon liquid
smoke
1/3 cup celery
Combine all ingredients
except celery. Shape mixture
into a ball and chill about 2
hours or until firm. Roll ball
in chopped celery. Serve with
crackers or fresh veggies.
Note: May roll ball in toast
ed, thinly sliced almonds
instead of celery. Serve cel
ery sticks on the side.
Eggplant Souffle
1 medium eggplant
Covered dish tradition part of the holidays
The Christmas season
has arrived and the
parties and enter
tainment have begun O
trust your kitchen is well
stocked and the baking has
already started. Make what
you can ahead to have a
more relaxed season.
We are often invited to
parties and asked to bring
a covered dish. I person
ally like the way we go to
my Aunt Dollie’s house
with a covered dish. It is
empty and we bring home
the leftovers. However, I
think when you are told to
bring a covered dish, you
are expected to have some
wonderful food in it.
Last week I went to a
Christmas party and was
asked to bring a casserole.
To be honest, I get more
excited about making a
cake, but I did as told and
took my squash casserole.
Enjoy this wonderful sea
son.
Squash Casserole
1 Vi to 2 lbs. cooked
and seasoned squash,
mashed
2 medium onions, cut
fine, cooked with the
squash
1 pkg. Stove Top corn
bread stuffing
1 can cream of chick
en soup
1 8-oz. carton sour
cream
1 can pimentos,
chopped
1 stick butter or mar
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Personalized Gifts!
TOTES anE HANDBAGS!
Great Holiday Gifts!
Come check out Nuhht’s BAGS!
478-988-2448 or Fax: 478-988-2490
740 Main Street • Perry GA 31069
OttCine: www.sewingbees.com
o* mail@sewingbees.com
WEDNESDAY, DECEMBER 6, 2006 ♦
2 tablespoons shorten
ing
2 tablespoons flour
1 cup milk
1 cup soft bead crumbs
(from day-old bread)
1 tablespoons ketchup
2 tablespoons
grated onion
salt and pepper
2 eggs, separated into
yolks and whites
Peel eggplant and cut into
small pieces. Cook until ten
der. Drain and mash. Make a
sauce by melting shortening,
add flour and milk and stir
until smooth and thick. Add
eggplant, cheese, crumbs,
seasonings and beaten egg
yolks.
Fold in stiffly beaten egg
whites. Pour into greased
baking dish. Bake at 325
degrees for 60 minutes or
until firm in the center.
Chafing Dish
Crab Dip
1 1-pound can fresh
garine
1 can water chestnuts,
sliced
igr*
Jean Rea
Cooking with
Jean
der of ingredients. Bake at
350 degrees for 30 min
utes.
Company
Asparagus
1 14 Vi oz can green
asparagus, drained
1 can cheddar cheese
soup
2 hard-cooked eggs,
chopped
Vi cup toasted, slivered
almonds
1 cup buttered bread
crumbs, divided
Combine asparagus,
soup, eggs, almonds and Vi
cup bread crumbs in but
tered 1-quart casserole
dish. Sprinkle with remain
ing bread crumbs and bake
uncovered at 375 degrees
for 20 minutes.
Turkey or
Chicken
Casserole
2 cans Cream of
crabmeat
2 8-ounce pkgs. cream
cheese
2 tablespoons fresh
parsley minced
1/2 cup butter
1/2 cup half and half
1 to 2 tablespoon gated
sweet onion
1 teaspoon
Worcestershire sauce
1 tablespoon lemon
juice
1/8 teaspoon bottled
red pepper sauce
Salt to taste
Melt cream cheese, butter,
half and half in top of double
boiler.
Stir until combined well
and is smooth.
Add seasonings. Fold
in crabmeat and trans
fer to chafing dish. Serve
with toast points or
crackers of your choice.
Note:
Pick over fresh crab
meat for bits of shell.
Enjoy.
Mushroom Soup
1 cup of broth
4 cup diced turkey or
chicken
Salt and pepper to
taste
V* cup chopped green
bell pepper
1 onion, chopped fine
•A cup chopped pimen
to
Vi lb. macaroni cooked
2 cups grated cheese
Mix all ingredients except
1 cup grated cheese Pour
in greased casserole dish
and sprinkle cup of grated
cheese over top. Bake at
350 degrees for 30 to 35
minutes.
Busy Day Beef
Casserole
1 lb. ground beef
1 medium onion
1 lb. can tomatoes
2 cups water
2 cups uncooked egg
noodles
1 teaspoon salt
'A teaspoon pepper
1 8-oz. can whole ker
nel corn, drained
Grated cheese
Brown ground beef in
skillet. Add onion and
cook until tender. Drain off
excess grease. Add toma
toes, water, noodles and
seasonings. Stir to moisten
noodles. Cover and bring
to a boil, then reduce heat
and simmer for 30 min
utes until noodles are ten
der. Stir in corn and heat
thoroughly. Sprinkle with
grated cheese.
Melt
bu t -
ter and
stir in
crumbs,
line dish
with
half of
crumbs
and save
the rest
for the
top. Mix
remain-
3C
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