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) ♦ WEDNESDAY, DECEMBER 20, 2006
6C
SEA
From page iC
Add eggs and cook, stirring
constantly, until eggs are
firm but not dry. Transfer
sausage mixture to plate.
Heat a panini maker or a
grill pan over medium-high
heat.
To make four panini,
divide sausage mixture into
4 portions. Mound each por
tion on one slice of bread.
Top each with one ounce of
cheddar, then a slice of the
remaining bread.
Very lightly butter the out
side of each panini. Cook in
batches in panini maker until
both sides of each panini are
golden; serve promptly.
Or, if using a grill pan or
skillet, cook two panini at a
time, placing a heavy skillet
or heat-proof dish on top to
weight down panini as they
cook. When golden on bot
tom, turn panini over and
grill other side until golden;
serve warm.
Source: Georgia Pecan
Commission
Easy fettuccine
with smoked
salmon
Peas and toasted Georgia
pecans make this rich pasta
dish a treat.
The sauce can be made
hours ahead and reheated as
the pasta is cooking. If con
venient, for a special touch,
add a generous sprinkling
of chopped parsley when
serving this dish to brighten
the rich taste of pecans and
smoked salmon.
Prep time: 15 minutes
Cooking time: 20 minutes
Makes 8 Servings
4 ounces cream cheese
4 tablespoons (1/2 stick)
butter
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Georgia Pecan CoramiHsion
Take a new look at pecans. They’re wonderful with this salmon and pasta dish.
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1 tablespoon minced
garlic
1 can (12-oz) evaporat
ed milk
1/2 teaspoon black pep
per
1/4 teaspoon salt
1 cup finely grated
Parmigiano Reggiano
1 pound fettuccine
1 cup frozen petite
peas
3 ounces smoked salm
on, chopped
1 1/2 cups toasted
Georgia pecan halves,
coarsely chopped
In the top of a double boil
er (or a large bowl set over
a simmering pot of water),
combine cream cheese and
butter.
Heat to melt, stirring
occasionally. Add garlic and
whisk mixture until blend
ed. Whisk in evaporated
milk, pepper, and salt until
blended. Stir in 1/2 cup
Parmigiano cheese and set
aside.
Cook fettuccine in salted
water according to package
directions. During the last
two minutes of cooking, add
peas to boiling pasta water
in pot.
Drain fettuccine and peas;
toss with reserved sauce. Add
half the salmon and pecans,
mixing gently. Serve imme
diately, topping each portion
with a sprinkling of remain
ing salmon and pecans.
Source: Georgia Pecan
Commission
Sawdust pie
Many middle Georgia
cooks will recognize this as
Macaroon pie. Add chopped
dried dates and you’ll have
something very similar to
a dessert that used to be a
big favorite at Macon’s Len
Berg’s restaurant.
7 egg whites
11/2 cups sugar
1 1/2 cups graham
cracker crumbs (about 11
crackers), finely ground
1 1/2 cups finely
chopped Georgia pecans
1 1/2 cups sweetened
grated coconut, thawed
1 9-inch unbaked deep
dish pie shell
Preheat the oven to 325°.
Place the egg whites, sugar,
cracker crumbs, pecans and
coconut in a large bowl. Stir
to combine. Pour the mix
ture into the unbaked pie
shell and place in oven. Bake
until glossy and set, 25 to 30
minutes.
The pie will be firm around
the edges but moist and
chewy in the center. Let the
pie cool, then slice and serve
with fresh fruit and whipped
cream.
Chocolate bourbon
pecan pie
Here’s the pie from Ginger
Ann Brook, an Alabaman,
who has a great site at deep
friedkudzu.com. It’s a pecan
pie with bourbon and choco
late chips and she even has
photos of the pie in prog
ress.
3 large eggs, lightly
beaten
1 c. sugar
2 tbsp. butter, melted
and cooled (so it’s not
super-hot when you add
it to the bowl)
1 c. corn syrup (Karo)
1 tsp. vanilla
1/4 c. bourbon
Semi-sweet chocolate
chips (enough to cover
the bottom of the pie
crust)
pecans (enough to
cover the bottom of the
pie crust)
pie crust
Put chocolate chips in to
cover the bottom of the pie
crust:
Cover chips with pecans.
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10am - spm
Now through Pec. 29 th
FOOD
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fJeorjfia Pecan C'ommis«iion
This is not your grandmother’s broccoli casserole. How about horseradish for punch
and pecans for crunch?
This all floats to the top when
the pie cooks, so don’t worry
about adding the pecans to
the liquid mixture:
Stir together in a bowl
the sugar, eggs, butter, corn
syrup, vanilla, and bourbon:
Pour into the pie crust
(the pecan pieces float right
up to the top):
Bake at 375 degrees for 40-
GO minutes until it doesn’t
jiggle in the middle (but be
careful not to overcook).
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