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HOUSTON DAILY JOURNAL
Restaurant Report Carp
Houston County Environmental Health inspectors visited the following food service establish
ments between Dec, 4-8. 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 satisfactory.
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 Deli, 2728 Watson Blvd. Warner Robins 83
■ Best Western, 205 Lect Drive, Perry 98
■ Buffalo’s Case, 3061 Watson Blvd., Warner Robins 100
■ Captain D's Seafood, 1414 Sam Nunn Blvd., Perry 96
■ Chef Audrey’s Bistro & Bakery, 115-A Margie Drive, Warner Robins 100
■ China Buffet, 608 Russell Parkway, Warner Robins 97
■ Country Road Buffet, 2212 Watson Blvd., Warner Robins 87C
■ Days Inn, 201 Lect Drive, Perry 93
■ Domino's Pizza, 1113 Washington Street, Perry 93
■ El Bronco, 2067 Watson Blvd., Warner Robins 100
■ El Cotija 111, 109 Margie Drive, Warner Robins 100
■ El Jalisiense, 115-A Russell Parkway, Warner Robins 80E
■ El Tapatio Mexican Restaurant, 2728 Watson Blvd., Warner Robins 99
■ Fat Mary’s Home Cooked Meals, 611 N. Davis Drive, Warner Robins 100
■ Great China Restaurant, 1806 Russell Parkway, Warner Robins 91
■ Hampton Inn Breakfast Bar, 4000 Watson Blvd., Warner Robins 100
■ Honey Baked Ham Co. Case, 4027 Watson Blvd., Warner Robins 100
■ Houston Lake Country Club, 2323 Hwy 127, Perry 90
■ Houston Lake Country Club Lounge 2323 Highway 127, Perry 100
■ Landings Golf Club, 309 Stathams Way, Warner Robins 918
■ Las Fronteras, 1408 Sam Nunn Blvd., Perry 86C
■ Logan’s Roadhouse, 2071 Watson Blvd., Warner Robins 76C
■ McDonald’s, 123 Russell Parkway, Warner Robins 90
■ McDonald's, 1879 Watson Blvd., Warner Robins 92
■ Moose Club, 400 Carl Vinson Parkway, Warner Robins 97
■ Moose Lodge Lounge, 400 Carl Vinson Parkway, Warner Robins 98
■ My Father’s Place, 2507 Moody Road, Warner Robins 91
■ Oil Lamp, 626 Gen. Courtney Hodges Blvd., Perry 100
■ Peggie’s Chicken Seafood BBQ, 704 Carroll Blvd., Perry 99
■ Pizza Hut, 1406 Watson Blvd. Warner Robins 74
to Saigon Noodle House, 402 Highway 247, Warner Robins 100
■ Seoul House, 128 Manor Court, Warner Robins 97
■ Sidetrack Lounge, 120 South Fifth Street, Warner Robins 99
■ Subway, 600 Russell Parkway, Warner Robins 88C
■ Subway, 1009 St. Patrick’s Drive, Perry 93
■ Sushi Thai, 2624 Watson Blvd., Warner Robins 96
■ Waffle House, 1501 Watson Blvd., Warner Robins 85C
MCDONALD
From page iC
woman, but there are grum
bles that she is overexposed
and growing tiresome.
Could the same happen
to Deen? I’m afraid that
could happen, but Paula dis
agrees.
“I don’t think so,” Deen
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said while admitting that
she sees the comparison and
has given it some thought.
“I really connect with
that woman out there in the
home. That mom or grand
mama or that uncle, even
the children - I have so
many children that watch
my show because I remind
them of their grandmother
or a favorite aunt.” She said
she hates the word “aver
age” but that was what she
was for most of her life.
“I feel very average. I was
a housewife for 27 years. I
am still a housewife. I think
I am their voice.
“Like I say, I don’t think
anybody gets too tired of
Mama, do they? Unless she
stays around for more than
three days.”
FOOD
Memories of Christmas candy
One of my fond
est memories of
Christmas with
Mamma was the candy she
used to make.
She cooked for days and
made gift boxes to give
away. The lucky people were
her mail carrier, our teach
ers, neighbors and her kids,
even after we grew up.
The mail carrier nearly
went into a depression when
Mamma got too sick to make
candy. He had enjoyed her
candy for years.
I make candy hut not as
good as Mamma did except
for my ol’ fashioned fudge.
Go ahead. Have a candy
making day and share with
friends and family. Calories
do not county from now
until Jan. 1, 2007.
Jean’s Chocolate
Fudge
2 tablespoons cocoa
3 cups sugar
1 cup pecans
1 teaspoon butter
1 cup milk
Pinch of salt
1 teaspoon vanilla
Combine cocoa, sugar and
milk. Cook over medium
heat, stirring often until it
forms a soft ball. (Test by
dropping a little into a cup
of cold water). Remove from
heat and add butter and
vanilla. Place pan in sink of
cold water and do not stir.
When hand can be placed
comfortably on pan bottom,
remove pan from water, add
one cup of chopped pecans
and eat until it starts to get
stiff. Quickly pour into but
tered pan. Cut into small
squares.
Peanut Brittle
2 tablespoons butter
or margarine
2 1/2 cups shelled raw
peanuts
1 1/2 cups sugar
2/3 cup light corn
syrup
2 teaspoons baking
soda
Coat a rimmed baking
sheet with 2 tablespoons
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Warner Robins
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butter or margarine. In a
large skillet or heavy sauce
pan mix peanuts, sugar and
syrup. Bring to a boil over
medium heat and boil until
mixture is honey-colored
and peanuts began to pop.
Remove from heat and stir
in baking soda. Stir vigor
ously.
Quickly pour peanut mix
ture onto prepared baking
sheet. Allow to cool. Beak
into pieces. Store in covered
containers.
Modern Fudge
4 lbs. powdered sugar
1 cup cocoa
1 lb. Velveeta cheese
1 lb.
Jean Rea
Cooking with
Jean
butter
1 tea
spoon
vanilla
Nuts
Mix
sugar
and
cocoa.
Melt but
ter and
cheese.
Pour
over sugar. Add vanilla and
nuts. Mix well. Spread in
pan and chill.
Buckeye Balls
1 (16 oz.) jar creamy
peanut butter
1 cup butter or marga
rine softened
1 1/2 pkgs powdered
sugar
2 cups semi-sweet
chocolate morsels
2 tablespoons shortening.
Beat peanut butter and
butter at medium speed
with an electric mixer until
blended. Gradually add
powdered sugar, beating
until blended. Shape into 1
inch balls. Chill 10 minutes
or until firm. Microwave
chocolate and shortening
in a 2 quart glass bowl on
high for 1 1/2 minutes, or
until melted, stirring twice.
Dip each ball in chocolate
mixture until partially coat
ed. Place on wax paper to
harden. Store in an airtight
container.
bP
Pumpkin Fudge
Line pan with aluminum
foil and grease before begin
ning to cook the fudge.
Once the candy thermome
ter reaches 234 degrees and
the remaining ingredients
are added quickly spoon the
fudge onto the pan.
3 cup sugar
3/4 cup melted butter
2/3 cup evaporated
milk
1/2 cup canned pump
kin
2 tablespoons corn
syrup
1 teaspoon pumpkin
pie spice
1 12-oz. package white
chocolate morsels
1 7-oz. jar marshmal
low creme
1 cup chopped pecans,
toasted
1 teaspoon vanilla
extract
Stir together first six
ingredients in a 3 1/2 quart
saucepan over medium-high
heat, and cook, stirring con
stantly until mixture comes
to a boil.
Continue to cook and stir
until a candy thermometer
registers 234 degrees (soft
ball stage) or for about 12
minutes.
Remove pan from heat.
Stir in remaining ingre
dients until well blended.
Pour into a greased alumi
num foil-lined 9-inch square
pan. Let stand two hours or
until completely cool. Cut
fudge into squares.
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