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WEDNESDAY,
JANUARY 17, 2007
The Home Journal’s
DINNER
TABLE
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Country cookin’
Tennessee is famous for
a number of things, nota
bly the Grand Ole Opry and
Martha White flour, a strong
supporter of country music
for generations, with such
notable country music-mak
ers as Flatt and Scruggs and
Tennesee Ernie Ford singing
the Martha White song. If
you’d like to bake up a pan
of biscuits while listening to
your favorite country music,
see our “Sea to Shining Sea”
feature on Page 10A.
_ . Lill _
Eat your veggies
Green vegetables are
packed with vitamins, and
lend themselves to many
delicious dishes. For a new
look at some old favorites,
see Page 12A.
Immersion blender
Dan MacDonald talks about
his favorite new kitchen gad
get and the extraordinary
chicken, corn, shallot and
salmon chowder he created
with it. See Page 11 A.
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Kitchen clean-up
Jean Rea writes this week
about taking inventory in the
kitchen and making up some
creative dishes like Southern
gumbo, Chicken Caruso and
Quick apple pie. See Page
11A
Healthy girls
Research shows that girls
who are overweight in their
“tweens” are 10 times more
likely to battle being over
weight as adults. Get some
good tips on healthy diets for
growing girls on Page 11 A.
S-,
Recipe of the week
Pesto and Pita
Perfect for entertaining,
this unique bean dip features
a distinctive pesto flavor and
takes just 10 minutes to pre
pare.
3 cans (15 oz. each) can
neilini (white kidney) beans,
rinsed and drained
1 container (7 oz.) Buitoni
Refrigerated Pesto with
Basil
3 to 4 teaspoons fresh
lemon juice
Pita chips
Place beans in food pro
cessor; cover. Process until
smooth. Stir in pesto. Add
lemon juice to taste. Season
with ground black pepper.
Serve with pita chips.
Top of the morning
Pancakes a
great way
to start day
Special to the Journal
If your family loves going
out for pancakes, try stay
ing in and perfecting your
own pancake-making skills.
From this month’s issue of
the “Ladies Home Journal,”
here are some recipes for
pancakes and spectacular
toppings that will make
your family flip over your
pancakes.
Chocolate
pancakes
You didn’t hear it from us,
but these are even better
with a small scoop of vanilla
ice cream.
1 2/3 cups all-purpose
flour
1/3 cup unsweetened
cocoa powder
1/4 cup sugar
1 teaspoon baking
soda
1/4 teaspoon salt
21/4 cups buttermilk
1 egg, lightly beaten
3 tablespoon cooking
oil
1. In a large bowl combine
flour and other dry ingre
dients. In a second bowl
combine
remaining ingredients.
Stir buttermilk mixture into
flour mixture until slightly
lumpy.
2. Heat a lightly greased
griddle or heavy skillet
over medium heat until a
few drops of water dance
across surface. Reduce heat
to medium-low. For each
pancake pour 1/4 cup bat
ter onto griddle. Cook until
lightly browned; turn when
tops are bubbly and edges
are slightly dry (about 2 to
3 minutes per side). Makes
16 pancakes.
Test kitchen tip: Because
of the chocolate, these pan
cakes cook at a lower tem
perature.
Nutty sour cream
pancakes
Sour cream adds tender
ness and tang to the cakes.
21/4 cups all-purpose
flour
3/4 cup finely chopped
toasted walnuts
1/4 cup packed brown
sugar
1 tablespoon baking
powder
1/2 teaspoon salt
11/4 cups milk
2 eggs, lightly beaten
1 8-oz. carton dairy
sour cream
2 tablespoon cooking
oil
1. In a large bowl combine
flour, walnuts, and other
dry ingredients. In a sec
ond bowl combine remain
ing ingredients. Stir milk
mixture into flour mixture
until slightly lumpy.
2. Heat a lightly greased
griddle or heavy skillet over
medium heat. For each pan
cake pour 1/4 cup batter
onto hot griddle. Cook until
golden; turn when tops are
bubbly and edges are slight
ly dry (1 to 2 minutes per
side).
Makes 16 pancakes.
Test kitchen tip: You can
substitute coarsely chopped
toasted pecans, almonds, or
hazelnuts for the walnuts.
Orange buttermilk
pancakes
Try your favorite pan
cakes with the sunny flavor
of citrus.
21/4 cups all-purpose
flour
Food
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Courtesy of “The Ladies Home Journal”
Nutty sour cream pancakes can be topped with a sweet sauce or a savory one.
3 tablespoon sugar
1 tablespoon baking
powder
1/2 teaspoon salt
2 teaspoon finely
shredded orange peel
1 cup orange juice
1 cup buttermilk
1 egg, lightly beaten
2 tablespoon cooking
oil
In a large bowl combine
flour and other dry ingredi
ents including orange peel.
In a medium bowl combine
remaining ingredients.
Stir orange juice mixture
into flour mixture until
combined but still slightly
lumpy.
Heat a lightly greased
griddle or heavy skillet over
medium heat. For each pan
cake pour about 1/4 cup bat
ter onto griddle. Cook until
golden; turn when tops are
bubbly and edges are
slightly dry (1 to 2 minutes
per side).
Makes 16 pancakes.
Top off pancakes
with flair
Caramel-Coconut Topper:
In a small saucepan over
low heat stir together 11/3
cup caramel topping, 1 cup
toasted shredded coconut,
and 1/2 cup chopped toasted
pecans. Heat until warm.
Makes about 2 3/4 cups.
Lemon-Raspberry Syrup:
In a small saucepan over low
heat gently stir together 1
pint fresh raspberries, 1 cup
light-color corn syrup, and
2 teaspoons finely shredded
lemon
peel. Heat until warm.
Makes 1 cup.
Herbed Sour Cream: In
a small bowl stir togeth
er one 8-ounce container
sour cream, 2 tablespoons
snipped fresh basil or pars
ley, and 1/4 teaspoon cracked
black pepper. Makes 1 cup.
“ “ ~~
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Courtesy of “The Ladies Home Journal”
Caramel-coconut topper makes pancakes a treat to remember.
Orange-Ginger Spread: In
a small bowl stir together
1/2 cup orange marmalade;
1/2 cup crushed pineapple,
drained; and 1/2 teaspoon
ground ginger. Makes about
1 cup.
Pancake pointers
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Wait to flip the pancake until the edges are dry and bubbles on top have set
(1 to 3 minutes per side depending on the batter). Heat a lightly greased
griddle or heavy skillet over medium heat until a few drops of water dance
across the surface.
A light touch, the right temperature, and patience are key. Over-mixing makes
pancakes tough; stop stirring while a few lumps remain. They’ll disappear once the
pancakes are on the heat.
Making shapes
Coat a 3-to 4-inch pancake ring or metal cookie cutter* with nonstick cooking
spray. Preheat on griddle two minutes. Fill ring about 1/3 fulLCook until sides start
to pull away from ring, about two minutes. Lift off ring with handle or lift cookie
cutter with tongs, using table knife to ease pancake from ring. Flip and continue to
cook—without ring—as directed.
Make sure cutter is riveted rather than soldered; solder can melt on griddle.
Maple-Molasses Syrup: In
a small saucepan over low
heat stir together 11/2
Cup maple syrup,and 1/2
cup molasses. Heat until
warm.
Makes 2 cups.
PAGE 9A
Spiced Blueberry Syrup:
Heat together 1 cup maple
syrup, 2 cups fresh or fro
zen blueberries, and a
dash of ground cinnamon.
If desired, mash berries
slightly. Makes 3 cups.