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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 41 %/ Do you really want another tie If * % I or pair of slippers for the holidays? v l<(^meße^^erforTheG^Touße^^Vjwn^^^ Custom framing • Collegiate • Military 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 Grrrreait Deals Dc ycu have scmettilna Dresses to sell anti lt*s under $<5C? If* sc. call cur Computer p^rts dent. + nc’ll limit Tpef i«erneek mmt run c »i 3 lines 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 |41345