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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 mm JV npSwff nnii i ’ fMHtii mr*' ifr^ . . Hggps- " ~ I#-- V l V/VT 4 “1 'M : Jj Georgia Pecan CoramiHsion Take a new look at pecans. They’re wonderful with this salmon and pasta dish. Closing Sale yL 0D Cmoll " Ladies Apparel and Accessories Everything Must Go 50% - 60% -70% Off furniture and Fixtures Also Available 913 Carroll Street * Perry 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. Open Tuesday - Saturday 10am - spm Now through Pec. 29 th FOOD Ml £■ % lltatot. * •& ' M. 4 * SR ’ * % < ► „* w k .JfP'-LdL Lt t %■ '* y / V *' M - JrZ - W% m. *Pm.uilliPfl >* ” ,*r . m ■ •j&F, '* mw l - • J I*. TtkdMj v ; '/ ■■ % Aafr.l • i tDMLj I.'TmT tfv SKSKr- . - iK* "m*. ‘■* \ ‘W .jr * 4§t- *r ' al 9 ■ •* itgg- * Jm 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). Come & Join Us At Legaty ft ' // mOPEH 24 HOURS ► 7 DAYS A WEEK 4 L -DIKE-IN OR J LUNCH SPECIAL Gyros w/ frios*********** 6»95 % Philly Cheesesteok w/ fries» s 7.9s 10 oz Hamburger w/ fries». s s.9s Spinach Pie w/ Greek 5a10i... 5 7.95 GREEK SPECIALTIES AVAILABLE! BU lJou, Office Vo<L tJ ! • 3 Banquet Rooms! 2024 WATSON BLVD,' IN FRONT Of THE HOLIDAY INN' 328-9048 Gr-iweat Deals U x u liiix 1 m mctliiiiu U sell <iiMl H*s under van"P s SSC ? If. sc. c nil cur ( °>nputer p, utK /Sp7>v i lasslfied dent. + we'll Mdh* run 11 ftr i dnss 987-1823 limit l per < uttrmer per week __ mml nin rn i lines -- \ 1 24 HOUR BREAKFAST - ITALIAN • • MEDITERRANEAN • • GREEK • - • ALL AMERICAN • ALL YOU UN EAT ■ All You Can Eat< | Soup & Salad i free I With any entrees purchased I 120%: OFF Total Bill w/coupon Exp. 12/30/06 1 Not valid with any other offers or Discounts. * DINNER SPECIAL Broiled Staffer Flounder w/ crab meat ... 5 11.95 Broiled Maryland (rab(ake5...««~..~.« 5 10.95 Broiled Sea Scallops^ 5 10.95 Shrimp Stir Fry.«^.~ 5 10.95 (AU YOU CAN EAT SOUP & SALAD BAR) HOUSTON DAILY JOURNAL |422feß