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HOUSTON DAILY JOURNAL
Restourakt Report Card
Houston County Environmental Health inspectors visited the following food service establish
ments between Jan. 1-6. 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 Maters
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
■ Aces & Eights Poker Bar, 2195-1 Watson Blvd., Warner Robins 93
■ Applebee’s Grill and Bar, 314 Russell Parkway, Warner Robins 84C
■ Bojangles, 495 Booth Rd., Warner Robins • 89
■ Checkers Drive-In, 120 North Houston Road, Warner Robins 89
■ Coffee Tree, 1807-B Watson Blvd., Warner Robins 98
■ Coffee Tree 2, 1003 Russell Parkway Warner Robins 95
■ Comfort Inn Mini-Kitchen, 95 South Highway 247, Warner Robins 100
■ Cricket's Bar & Grill, 1249 Russell Parkway, Warner Robins 94
■ Dunkin Donuts/Baskin Robins, 3111 Watson Blvd., Warner Robins 96
■ Galaxy Quest, 815 Russell Parkway, Warner Robins 88
■ Gold’s Gym/Extreme Blends, 1827 Watson Blvd., Warner Robins 97
■ Ivory’s Cajun Grill, 100 North Houston Lake Road., Centerville 93C
■ McCall’s Tastes to Remember, 1001 Watson Blvd., Warner Robins 97
■ Nu Way Weiners, 1215 Russell Parkway, Warner Robins 90
■ Oxygen Fitness Center, 1291 South Houston Lake Road, Warner Robins 100
■ Papa John’s Pizza, 100 North Houston Lake Road, Centerville 88
■ Parkway Cinemas, 821 Russell Parkway, Warner Robins 93
■ Popeyes Chicken & Biscuits, 744 Russell Parkway, Warner Robins 82C
■ S&G Chicago Style Hot Dogs, 2060 Watson Blvd., Warner Robins 90C
■ Snackfest, 2922 Watson Blvd., Centerville 95
■ Sonic Drive Inn, 131 Margie Drive, Warner Robins 91
■ Tokyo Express, 2922 Watson Blvd., Warner Robins 878
■ Wendy’s, 1428 Sam Nunn Blvd., Perry 93
■ Waffle House, 2816 Watson Blvd. Centerville 81C
Martha White calls for entries for
the 2007 Cornbread Cook-Off
Special to the Journal
Attention all home cooks,
and cornbread connoisseurs,
grab your aprons, cast iron
skillets and get cooking for
the 2007 National Cornbread
Festival Cook-Off. The
National Cornbread Festival
is in search of the best main
dish cornbread recipes to be
entered into the National
Cornbread Cook-Off spon
sored by Martha White®
and Lodge Cast Iron.
Ten finalists will com
pete during the National
Cornbread Festival and cre
ate their original cornbread
specialties under the Big
Cook-Off Tent on April 28 in
South Pittsburg, Tenn. One
lucky winner will be chosen
as the reigning cornbread
champion and receive $4,000
and a 30-inch stainless steel
gas range (a $2,500 value)
from Five Star Professional
Cooking Equipment, a divi
sion of Brown Stove Works,
Inc.
Each entry should be an
original Main Dish recipe
Wrestling with calories and consciences
Everybody I know is
moaning and groan
ing over weight gain
over the holidays and most
seem sincere about losing
their extra spare tires.
I am - not that I will actu
ally do it, but I am giving it
a lot of thought.
The coldest months of the
year are not actually the
time to go on a starvation
diet but we’ve learned that
if we buy low-fat, no-sugar
added ice cream, it will do
wonders for or sweet tooth
late at night.
Getting rid of all cakes,
candy and cookies is always
a plus.
To those of us who truly
have to wrestle with our
consciences about sweets,
we have been known to dip
into a jar of marshmallow
cream (OR Creme) in des
peration.
For now, the kitchen is
full of fresh fruit and veg
gies and we really want to
be healthier this year. Let’s
begin with a few broiled or
grilled veggies.
If you have a George
Forman grill, these veggies
work well on it.
Grilled veggies
Zucchini squash, halved
and cut into 1/3-in slices
Yellow squash, cut into
1/3-inch slices
1 onion, cut into thin
wedges
1/4 tsp thyme
1/2 tsp parsley flakes
Sprinkling of fresh
rosemary
Salt and pepper to
taste
Olive or Canola oil to
coat veggies
Place all ingredients in a
bowl and stir to coat with oil
and seasonings.
and prepared with at least
one cup of Martha White®
Corn Meal or one package
of Martha White Cornbread
Mix using Lodge Cast Iron®
cookware. Entries must also
include contestant’s name,
address, daytime phone
number, and date of birth.
To enter by e-mail, send your
original recipe along with
your complete contact infor
mation to cornbread@dvl.
com by 11:59 p.m. CST on
March 2, 2007.
Send mail-in entries on an
8 1/2 x 11-inch paper to:
National Cornbread Cook-
Off 2007
209 7th Avenue North
Nashville, TN 37219
Mail-in entries must be
postmarked by 2,
2007 and received by'March
9, 2007. Ten finalists will be
chosen from all entries.
Cash and Prizes
The Cook-Off grand cham
pion will win a $4,000 cash
prize and a 30-inch stainless
steel gas range from Five
Star® Professional Cooking
Equipment, a division of
Place on a hot grill and
grill until edges brown and
squash is crisp-tender. Good
with any entree!
Plum-pork stir fry
1 cup uncooked instant
white rice
1 1/4 cups water
3/4 pounds pork ten
derloin
2 Tbsps oil
1 medium sweet onion,
cut in
thin
wedges
1 medi
um car
rot, diag
ona 11 y
sliced
(1/2-cup)
1 medi
um red
bell pep
per cut
in thin
I,
Faye Jones
Magic from
the Kitchen
bite-sized strips
1 cup fresh snow pea
pods, trimmed
1/3 cup plum jelly or
jam
1 Tsp soy sauce
1 Tsp corn starch
1/2 tsp ginger
1/4 tsp salt
Cook rice in 1 cup of water
as directed on package.
Cut tenderloin into 1/4-
inch thick slices and then
cut slices into thin bite-sized
strips.
Meanwhile, heat 1 table
spoon oil in wok or 12-inch
skillet until hot.
Add pork and cook four to
five minutes or until pork is
no longer pink in the center.
Remove pork rom wok and
place on a plate and cover.
Add remaining tablespoon
oil to wok; then add onion
and carrot.
Stir-fry 3 minutes.
Add ell pepper and pea
Brown Stove Works, Inc. (a
$2,500 value) and special
gifts from Martha White and
Lodge Cast Iron.
The second prize winner
will walk away with SSOO,
the third prize winner with
S3OO. The remaining seven
finalists will each be award
ed SIOO. All finalists will
receive SSOO travel reim
bursement and gifts cour
tesy of Martha White and
Lodge Cast Iron.
Start Baking
Remember, entries must
be an original main dish
and prepared in Lodge Cast
Iron® cookware.
For past winning recipes,
other cornbread recipes
and complete contest rules,
visit www.marthawhite.
com or www.lodgemfg.com.
The contest is open to U.S.
residents, 18 years or older,
except food professionals,
such as chefs, food writers,
or food home economists
who create recipes for pay.
Void outside the 50 United
States and D.C. and where
prohibited.
pods and cook an additional
two minutes or until crisp
tender.
In a small bowl, mix jelly,
soy sauce, cornstarch, gin
ger, salt and remaining 1/4
cup water until smooth.
Add jelly mixture to wok
and return pork to wok.
Cook until hot through and
thickened.
Serve over rice.
Salisbury steak
dinner
1 egg
1/4 cup chili sauce
1 medium onion, finely
chopped
1/4 cup butter-flavor
crackers
1/2 tsp peppered sea
soned salt
1 lb lean ground beef
2 cups cubed (1/2-inch)
unpeeled russet potatoes
1 (14.50 z) can diced
tomatoes, undrained
1 12-oz jar beef gravy
Beat egg. Stir in chili
sauce, onion, crushed crack
ers, peppered seasoned sea
soned salt and ground Beef.
Shape mixture into four pat
ties about 1/2-inch thick.
Spray non-stick skillet
with spray and heat over
medium-high heat until hot.
Add meat patties and cook
until browned on both sides.
Drain if necessary.
In a medium owl, com
bine potatoes, tomatoes and
gravy and mix well. Pour
over patties.
Bring to a boil,
Reduce hat to medium
low; cover and simmer 15
to 20 minutes or until pota
toes are tender and beef is
cooked through.
Add a green salad with
fruit and cheese for dessert
and call it a meal.
Enjoy!
FOOD
Some recipes for your health
There are many stories
and reports of people
being on a diet this
week. Personally I have not
witnessed anyone dieting,
but I am sure there are
some who maybe ate a little
too much over the holidays.
Be kind to your body and
eat healthy, including plen
ty of vegetables.
Cabbage is a great food to
add to your diet and can be
prepared in many ways.
I am sharing some of my
dieting ideas this week and
just n case you are sick,
something special for you.
Chicken soup-salad
1 whole chicken
1 1/2 cup rice
1 medium cabbage
Salt
1 carrot
1 cup vinegar
1/2 cup sugar
Pepper
POTATO
From page iB
1/2 teaspoon salt
1/4 teaspoon pepper
Vegetable oil as need
ed
Sour cream as needed
Rinse potatoes under cold
water. Coarsely grate pota
toes and onion using grater
or food processor. Place in
towel; twist to squeeze out
all water.
Mix potato and yellow
onion with eggs, ham, green
onions, bell peppers and
cheese. Season with salt
and pepper. Heat griddle
or non-stick pan with thin
film of vegetable oil over
medium heat. Drop approx
imately two tablespoons,
potato pancake mixture
onto griddle and flatten
with spatula. Fry until
golden, flip over and brown
other side, about 4 minutes.
Drain on towel; serve imme
diately with sour cream.
For convenience, frozen
hash browns can be sub
stituted for the fresh Idaho
Potatoes.
I BOB'S ■
i
' ** ?• m
225-2250
351 -A Hwy. 247 S. j _ 1
Sandy Run Plaza (13 11 Hf
WEDNESDAY, JANUARY 10, 2007 ♦
Boil whole chicken with
rice, salt and pepper.
When done, remove chick
en and take off the bones.
Slice
cabbage
very
thin.
Grate
one car
rot. Add
to mix
tu r e
of vin
egar and
sugar.
Add
chicken
Jean Rea
Cooking with
Jean
and let set for 15 to 20 min
utes. Serve with the rice
soup. This is wonderful.
Green cole slaw
1 small cabbage grat
ed
2 teaspoons vinegar
2 teaspoons sugar
2 tablespoons mayon-
Source: Healthypotato.
com
Baked potatoes
with veggie
topping
This recipe will serve two
and has a low fat sauce.
Prepare two baking
potatoes in microwave or
oven. Keep warm. Prepare
one package Green Giant
Broccoli, Cauliflower,
Carrots & Cheese Sauce.
Split potatoes open and
top with vegetables and
cheese sauce.
Oven fried
potatoes
Easy and very good.
6 potatoes
I tablespoon parsley
1 tablespoon basil
1 dash garlic powder
1 dash pepper
2 tablespoons oil
Spread oil in 13-by-9 inch
baking dish.
Clean and cut potatoes
into bite sized chunks. Toss
potatoes in pan and sprin
kle on spices. Put in oven at
375 degrees for an hour and
naise
1 banana pepper or
bell pepper, choped
1 small onion, grated
Combine all ingredients
in a small bowl and serve.
Good on fish or hot dogs.
Smothered
cabbage
1 head cabbage, shred
ded
1/4 cup onion,
chopped
Small piece hacon fat
1 quart water
1 teaspoon salt
1 teaspoon sugar
Dash red pepper
But Bacon fat and water
into skillet or large iron pot.
Bring to a boil. Add cab
bage, onion, salt and sugar.
Cover pot or skillet and let
cabbage cook low until ten
der.
See REA, page 4B
15 minutes.
Source The Real Man’s
Cookbook.
Potato casserole
supreme
1 can condensed cream
of mushroom soup
1 can condensed cream
of chicken soup
1 container (8 oz.) sour
cream
1/2 cup milk
1/4 teaspoon pepper
1 package (30 oz.)
frozen shredded hash
brown potatoes
8 medium green
onions, slice
1 cup shredded
Cheddar cheese
Heat oven to 350 degrees.
Grease 13x9” baking dish.
Mix soups sour cream, milk
and pepper in a very large
bowl.
Stir in potatoes and
onions. Spoon into baking
dishe. Bake uncovered for
330 minutes. Sprinkle with
cheese. Bake uncovered
15 oto 20 minutes or until
brown and bubbly around
edges.
Source: Betty Crocker
3B