Newspaper Page Text
/Houston JBaUg journal
WEDNESDAY,
JANUARY 10, 2007
The Home Journal’s
DINNER
TABLE
'■’V —s
Ohio wins!
Well, Ohio wins for chili any
way. In our “Sea to Shining
Sea” series, the state of Ohio
is featured with an emphasis
on Cincinnati Chili, the official
Buckeye cookie, a great corn
casserole and venison pot
roast. See Page 28.
- c
Watching your weight?
Check out some ways to
turn old favorites into lower
calorie versions on Page 28.
You can try a low-fat broc
coli casserole or oven-fried
chicken. Jean Rea and Faye
Jones both write about deal
ing with calories this week,
too. Rea has a recipe for
chicken soup-salad, and
Jones is suggesting grilled
veggies.
The Wine Guy
Bryan Goodell promises
not to get too snobbish about
wine choices in the year
ahead. See Page 48.
Cornbread Cook-Off
If you’ve got a great corn
bread recipe, we’ve got a
contest for you. See page
3B for details on the Martha
White 2007 Cornbread Cook-
Off, which has a top prize of
$4,000 plus a new stove!
Recipe of the Week
Turkey Burgers
Ground turkey is good for
“burgers,” and also a bar
gain.
1 pound ground turkey
1/2 cup onion, chopped
1 clove garlic, minced
1/4 cup ketchup
1/8 teaspoon pepper
4 kaiser rolls, sliced
4 leaves lettuce
4 slices red ripe tomato
4 thin slices onion
In medium-size bowl com
bine turkey, onion, garlic,
ketchup and pepper. Evenly
divide and shape turkey mix
ture into 4 burgers, approxi
mately 3-1/2 inches in diam
eter.
Grill or broil turkey burgers,
or cook in George Forman
grill 5 to 6 minutes per side
until turkey is no longer pink
in center. To serve, place
each turkey burger on bot
tom half of kaiser roll and top
with lettuce, tomato, onion
and top half of roll.
Source: eatturkey.com
Potatoes make plain and fancy meals
By CHARLOTTE
PERKINS
Journal Lifestyle Editor
One of the New World’s
great contributions to the
Old World came in the
16th century when Spanish
explorers discovered this
humble vegetable in Peru
and took it back with them
to Europe.
In this country, where
potatoes are the No. 1
vegetable and the average
person eats 136 pounds of
spuds a year in one form
or another, it may be hard
as it may be to believe that
it took the Europeans to
appreciate the potato. For
a couple of centuries, pota
toes were considered only
fit for lower classes.
They played their role
in history, too. The poor
people of Ireland became
so dependent on the easily
grown crop as their main
food that when the crops in
Europe were destroyed by
a fungus in the mid 1800 s,
tens of thousands starved
and many left their own
land for America.
Fortunately for all of us,
potatoes remain plenti
ful and cheap, and can be
cooked in so many different
ways that we’re never likely
to get bored with them.
We’ll leave the French
fry cooking to the fast food
restaurants here, and con
centrate on some plain and
fancy recipes for the family
table.
Good old fashioned
mashed potatoes
Good mashed potatoes are
easy to make if you follow a
few absolute rules.
Cook the potatoes thor
oughly and drain them well.
Don’t add the milk until the
potatoes are already lump
free, and never add cold
milk. They can be made
with any kind of potatoes
but russets (Idahos) will be
fluffier
4 large russet pota
toes, peeled and eut into
even-sized pieces
1/3 to 1/2 cup milk
1/2 stick margarine or
butter, softened
Salt and pepper to
taste.
Put potatoes in pan with
enough water just to cover.
Heat to boiling, reduce heat
and simmer 30 minutes or
until potatoes are tender.
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Journal Charlotte Perkins
Baked potatoes can be topped with anything from butter to sour cream to chili - or
even with other vegetables. Here a big Idaho is topped with broccoli, carrots, cau
liflower and cheese sauce from a frozen package.
Food
A''*
-- s-
National Potato Board
Potatoes, America’s favorite vegetable, originated in South America, traveled to Europe wit the Conquistadors,
and came back to North America. There are dozens of different varieties and countless recipes to make with
them.
Drain water from pan and
place back on stove over
very low heat to dry. When
there is no water in the
pan, mash the potatoes with
a fork or potato masher
until smooth. Meanwhile
heat milk for 30 seconds in
microwave. Add milk to the
consistency you want, beat
in butter and season with
salt and pepper to taste.
Savory mashed
potatoes
Mustard is a surprisingly
good addition to mashed
potatoes. This fat-free pota
to dish includes horserad
ish, too.
4 medium Idaho
Potatoes (about 1 1/2
pounds), scrubbed
1 1/4 cups water
4 cloves garlic, minced
4 tablespoons parsley,
chopped
3 dashes Tabasco pep
per sauce
1 teaspoons salt
1 teaspoon yellow mus
tard
2 teaspoons grainy
mustard
2 teaspoons prepared
horseradish
Bh
—
Idaho Potato Commission
Mashed potatoes are one of the great simple dishes that just about everybody loves.
Dehydration has made them easier to prepare, and now there are good ready-made
versions in the frozen food and dairy food sections of most stores. Making them
from scratch is still best, though, when you’ve got the time.
1/4 cup fat-free sour
cream
Pare the potatoes or leave
skin on, according to taste.
Cut into 1 inch cubes, and
place in heavy medium
saucepan. Add water, garlic,
parsley, Tabasco and salt,
bring to a boil over medi
um-high heat.
Reduce heat, cover and
let cook for about 20 min
utes, stirring and breaking
potatoes up with a fork. Add
more hot water if potatoes
seem too dry.
Continue stirring and
mashing potatoes for about
5 minutes until the water is
absorbed and the potatoes
are soft and lumpy.
Remove from heat, stir in
the mustards, horseradish
and sour cream.
Source: Idaho Potato
Commission
Cheddar mashed
potatoes
Here’s a way to make
instant potatoes memora
ble
8 servings Instant
Mashed Idaho Potatoes
prepared
10 oz.mild Cheddar
cheese-shredded
8 oz. bacon-diced, fully
cooked
1/4 cup parsley-fresh,
chopped
1/4 tsp. white Pepper
Prepare Instant Mashed
Idaho Potatoes, fully cooked
and drain bacon, shred
cheddar cheese.
Mix ingredients thor
oughly. Bake at 350° F for
15 minutes, covered.
SECTION
B
Golden Valley
mashed potato
casserole
Corn, bacon, onions and
green pepper make this an
outstanding supper side.
8 servings Instant
Mashed Idaho Potatoes
prepared
1/2 cup Yellow onion,
diced
15 oz. Whole kernel
corn-canned-drained
8 oz. Bacon-diced
1/2 cup Green pepper,
diced
1/4 teaspoon Black
pepper
Prepare Instant Mashed
Idaho Potatoes. Saute
bacon, drain excess drip
pings. Combine potato mix
ture, cooked bacon, whole
kernel corn, diced green
peppers and black pepper.
Place blended mixture into
suitable casserole dish.
Bake at 350° F for 15 min
utes, covered.
Source: National Potato
Board
Idaho potato
pancakes
2 lb. Idaho potatoes,
peeled
8 oz. yellow onions
2 large eggs, beaten
4 oz. ham, diced
1/4 cup green onions,
diced
3 oz. green bell pepper,
diced
4 oz. cheddar cheese,
shredded
See POTA TO, page jC