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HOUSTON DAILY JOURNAL
Resolution free house
There will be no New
Years resolutions at
my house, as usual.
My desire always is to be
happy and to make other
people happy.
I will begin the New Year
by having friends over for
black-eyed peas and corn
bread. Be sure to save that
ham bone left over from
Christmas to cook with your
peas.
It is okay and legal to
serve more than one kind of
cornbread with your peas.
My favorite is my corn pone,
which is good all by itself. If
there is any left, just freeze
it.
Start your new year with
food and friends.
Hopping black-eyed
peas
2 cups dry black-eyed
peas, soaked overnight
Va cup chopped ham of
choice
1 Va quart water
1 cup uncooked rice
1 chopped onion
2 teaspoons hot sauce
1 teaspoon sugar
1 teaspoon pepper
(white is better)
Put all ingredients in pot
and boil until tender. Add
water if needed.
Corn pone
This is wonderful.
Brighten holiday parties
with sparkling wines
There’s more to
Champagne and
Sparkling wine than
New Year’s Eve. Not to sug
gest that you won’t be pour
ing bubbly that night, of
course.
I will. But some of the
world’s most enjoyable
wines shouldn’t be a one
night affair.
Dom Perignon and the
other monks don’t hand fer
ment all those bottles just for
one big party. I mean, Santa
Claus and the elves might
make all the toys for just
one night out of the year, but
winemak-
Brian Goodell
The Wine Guy
Morris News Service
ers don’t
want to
have to
sell their
entire
stock in
December.
Even so,
December
it is, and
there’s
wine to be
poured, so let’s get started.
You have Christmas Eve,
Christmas Dinner, parties
and New Year’s Eve all right
around the corner and you
need to get the wine before
you end up on the naughty
list.
One of the reasons
many people only drink
People Pleasing!
(We will delight you!)
MAAN jlaslmV
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4 cup white commeal
2 cups boiling water
Va cup warm water
Mix and let stand 2
hours or
longer.
Then
add
1 cup
sugar
1 cup
flour
1 egg
1 table
spoon
baking
powder
1 table-
(Hf -»■ r
Jean Rea
Cooking with
Jean
spoon salt
1 teaspoon soda
1 cup buttermilk
Pour into hot, greased pan.
Bake at 350 degrees for one
hour or until done. Remove
from oven. Melt one stick
of margarine in one cup of
boiling water and pour over
cornbread while still in pan.
Cover a few minutes before
serving.
Crackling corn
bread
1 Va cups com meal
Va cup flour
2 teaspoon baking pow
der
Va cup cracklings
Va teaspoon salt
1 egg (beaten)
1 Va cup milk
Sift together corn meal,
Champagne at weddings and
on New Year’s Eve is that it
is so expensive, it is thought
to be only for special occa
sions, and there is a good
deal of truth to that.
For those who can afford
it, however, there are few
beverages that can accom
pany more foods and accpm
modate more palates.
True Champagne only
comes from France and
only from the Champagne
region, and while the bubbly
produced there is fantastic,
the prices are also inflated,
much like designer jeans
are priced higher because
of name recognition, not
necessarily superior quality.
So you may be willing to
pay more, and you might get
what you pay for, but there
are alternatives to spending
more for one bottle than you
usually pay for several.
One is to buy from French
Champagne houses operat
ing in the United States and
there are quite a few. Mumm
Napa is one I continue to
recommend, as is Domaine
Chandon.
This is as close to
Champagne as you can get,
even though you’re a hemi
sphere away.
Some may argue that it’s
j SG% off
Christmas)
Kitchen Gallery
504 Russell Parkway • Warner Robins, GA 31088
Sunset Plaza • 923-0090
flour, baking powder and
salt.
In another bowl, combine
beaten egg, milk and crack
lings with dry ingredients
and beat well. Pour into
greased pan.
Bake in a 350 degree oven
until done. It should be
brown.
Sour cream
cornbread
1 Va cups self-rising
corn meal
2 eggs
1 8-oz. carton sour
cream
1 8-oz. can creamed
corn
1 small onion, chopped
% cup cooking oil
Mix all ingredients togeth
er and pour into frying pan
with a little oil and flour.
Bake at 350 degrees for 40
minutes.
Broccoli cheese
cornbread
1 stick margarine,
melted
1 small onion, chopped
1 10-oz. pkg. frozen
broccoli, chopped
1 cup grated cheese
1 pkg. Jiffy cornbread
mix
4 eggs
Mix well. Bake at 350
degrees until brown on top,
about 35-45 minutes.
not the same, but the price
is also usually less than half
of what it would cost if it
said France on the label.
It all depends who you are
trying to impress and how
much you want to spend.
If you just want sparkling
wine, but don’t care about
pedigree, Spanish Cava
is a nice choice. Look for
Freixinet in Brut (dry) or
Doux (sweet) for around 10
dollars.
Prosecco from Italy is
another dry sparkler that
works anywhere Champagne
would be appropriate. It’s
dry, but very light, and
Martini and Rossi or nearly
any brand you can find in
the U.S. will fix you up for
mid-teens or below.
If you want to go sweet,
any Moscato D’Asti such
as Marco Negri or Michele
Chiarlo is terrific. You can
always go with the old stand
by, as well, Martini and
Rossi’s Asti.
Now, make your list, check
it twice, and get to your local
wine retailer and do your
parties right.
Write me at
goodellwineguy@sbcglobal.
net with questions, tips, or
just to talk wine. Until next
time, happy pours!
Subscribe today
Call 987-1823
fllroeia
thru
Tuesday, Jan 2 nd
1 25% on*
Everything
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Monday - Thursday:
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Saturday: 10am-2pm
FOOD
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American Pasta Assocation
Fiesta pasta soup.
SOUP
From page lC
1 lb. cooked boneless
ham, chopped
41/2 cups dry split peas,
rinsed and drained
3 bay leaves
teaspoon each dried
marjoram, crushed;
and black pepper
1 cup each chopped
carrots, chopped celery;
and chopped onion
In a, 7-to B-quart Dutch
oven combine water,broth,
ham,split peas, bay leaves,
marjoram, and pepper.
Bring mixture to boiling;
reduce heat. Simmer,
covered, for 1 hour, stir
ring occasionally. Uncover;
stir in carrots, celery, and
onions. Bring to boiling.
Reduce heat. Simmer, cov
ered, for 20 to 25 minutes
or until vegetables are
tender. Season to taste with
salt and black pepper.
Remove bay leaves; dis
card. Stir to combine (mix
ture may appear
separated). Serve imme
diately or cool for 30 min
utes.
To freeze, divide cooled
soup among three2-quart
(8-cup)freezer containers.
Cover and label. Freeze
upto3 months.
To reheat frozen soup,
transfer soup to large sauce
pan. Cook, covered, over
medium-low heat about 30
minutes or until heated
through,stirring occasion
ally. Makes 12 servings (or
three 4-serving portions).
Chorizo and white
bean soup
Another good one from
Knorr, this soup has beans
and sausage with a Mexican
flair.
4 ounces chorizo sau
sage, chopped
1 small onion,
chopped
2 cloves garlic, coarse
ly chopped
1 can (19 oz.) cannelli
ni or white kidney beans,
rinsed and drained
4 cups water
2 Knorr Tomato &
Chipotle Flavor Bouillon
Cubes
2 tablespoon, chopped
fresh cilantro
Brown chorizo in small
saucepot over medium-high
heat, stirring occasionally.
Add onion and cook about
4 minutes or until golden.
Stir in garlic and beans and
cook 1 minute, stirring to
coat beans. Add water and
Knorr Tomato & Chipotle
Flavor Bouillon Cubes and
bring to a boil. Reduce heat
and simmer about 15 min
utes. Stir in cilantro and
serve.
Idaho potato and
garlic soup
From the Idaho Potato
Commission, this hearty
soup includes a whole bulb
of roasted garlic.
1 large bulb garlic
(about 3 ounces)
2 teaspoons olive oil
1 medium onion,
halved and thinly sliced
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THURSDAY, DECEMBER 28, 2006 ♦
1 red bell pepper,
halved, seeded and thin
ly sliced
1 1/2 cups canned
chicken broth
1 1/2 cups water
1/2 teaspoon salt
1/4 teaspoon dried
thyme
1/4 teaspoon ground
black pepper
1/2 cup instant Idaho
mashed potatoes
1 cup low-fat (1%)
milk
1/4 cup fat-free sour
cream
Preheat 'oven to 350
degrees.
Wrap garlic in foil, place
on baking sheet and bake
45 minutes, until garlic is
tender and packet feels soft
when pressed. When cool
enough to handle, unwrap,
cut top off garlic bulb and
squeeze garlic out.
In large saucepan, over
medium heat, heat oil. Add
onion and red pepper and
cook about 15 minutes, until
onion is golden, brown and
tender, stirring frequently.
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