Newspaper Page Text
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♦ WEDNESDAY, FEBRUARY 7, 2007
What’s for supper? Try some new recipes
By CHARLOTTE
PERKINS
Journal Lifestyle Editor
In the mood for something
new? Here are some flavor
ful family recipes that might
just make it into your per
manent collection.
Sausage and black
bean tamale pie
This bean and sausage
concoction with a cheddar
cheese crust won an award
in a national competition.
It was created by Eleanor J.
Froehlich of Michigan. The
recipe will work well with
any kind of sausage.
1 pound pork sausage
links, casings removed
2/3 cup chopped onion
1/2 cup chopped green
bell pepper
1 15-ounce can black
beans, drained
1 1/2 cups medium hot
picante sauce
1 8 1/2 ounce package
corn muffin mix
2 cups shredded sharp
cheddar cheese, divided
1/4 cup half and half
l large egg
1/2 pint sour cream
1/4 cup finely chopped
fresh cilantro
1/4 cup sliced black
olives
Heat oven to 375 degrees
E Grease 10-inch glass pie
plate. In a large, 12-inch
skillet, crumble the pork
sausage and brown. Drain
excess fat. Add onions and
green pepper and continue
cooking until vegetables are
crisp-tender. Stir in drained
black beans and the picante
sauce. Set aside.ln a medium
bowl, combine corn muffin
mix, one cup of the ched
dar cheese, the half and half
and the egg. Stir just until
moistened. Press mixture
on bottom and up sides of
the greased pie plate. Spoon
sausage mixture into crust.
Bake 25 minutes or until
mixture is set, -more-Page
fourßemove from oven;
sprinkle with remaining cup
of cheddar cheese. Bake five
minutes or until cheese is
melted. Allow to stand five
minutes. Cut into six wedges
and serve with a dollop of
sour cream and a sprinkle
of fresh cilantro and black
olives. Makes six servings.
Buffalo chicken
lasagna
12 pieces lasagna,
uncooked
Vegetable oil cooking
spray
I pound skinless, bone
less chicken breasts,
diced
4 cups low-sodium spa
ghetti sauce
1 1/2 cups water
2-3 tbsp. hot sauce
2 tbsp. vinegar
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Special f
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Thursday Nights - Country
£ Q OO Excluding Beverage £# Tax Stylo Buffet
CP# 6 U Under Eat Free *
Meatloaf & Gravy, Fried Chicken, Catfish, Mashed
Potatoes, Greens, Mac & Cheese, and Much, Much More
Friday Nights - Now Famous
*l4. ,9E “«"^I„. T " Seafood Buffet
Deep Sea Grouper, Gulf Shrimp, Crab Cakes, Fried Catfish,
Hush Puppies, Red Beans & Rice, Jambaiaya & More!
Saturday Nights -
ts n OO Excluding Beverage €f Tax p t USSa, llxaSfio#
«.& Under Eat Free MTWmMMMW *%**? «»I***®K
A Slice of Hand Carved Aged Prime Rib, with All-You
Care-To-Eat Hawaiian Chicken, Roasted
Kahlua Style Pork, Roasted Green Beans & More
[green derby]
I «r 9A t M 7XZ. 1 f * J
Green Derby Restaurant €f Bar
too Valley Drive, Perry GA
1 tsp. garlic salt
1 15-oz. container part
skim ricotta cheese
1/2 cup egg substitute
3/4 cup crumbled blue
cheese
Spray a large skillet with
cooking spray; place over
medium-high heat until
hot. Add chicken; saute 4
minutes. Drain well. Stir in
spaghetti sauce, water, hot
sauce, vinegar and garlic
salt.
In a small bowl, combine
ricotta cheese and egg sub
stitute. Set aside. Spray a 9
x 13-inch baking pan with
cooking spray. Spread 1 cup
of the sauce over the bottom
of the pan. Arrange 4 pieces
of lasagna (3 lengthwise, 1
widthwise) over the sauce.
Cover with 1 1/2 cups of the
sauce. Spread half the ricot
ta mixture on top. Arrange
another 4 pieces of lasagna
over ricotta, and top with
another 1 1/2 cups of sauce.
Spread remaining ricotta
mixture on top. Arrange
final 4 pieces of lasagna over
ricotta mixture and cover
with remaining sauce.
Preheat oven to 350
degrees Cover lasagna with
foil and bake for 1 hour 10
minutes. Uncover lasagna,
sprinkle blue cheese on top
and bake an additional 5
minutes uncovered. Cover
and let stand 15 minutes
before serving.
Source: National Pasta
Board
Cajun pork roast
for sandwiches
From the National Pork
Board, this roast can be
served as an entree, or
carved up for sandwiches
on sour dough rolls. Use a
meat thermometer for safe
cooking without overcook
ing. Serve with baked beans
or potato salad.
2-pound pork loin
roast
3 tablespoons paprika
1/2 teaspoon cayenne
pepper
1 tablespoon garlic
powder
2 teaspoons thyme
2 teaspoons oregano
1/2 teaspoon salt
1/2 teaspoon white pep
per
1/2 teaspoon cumin
1/4 teaspoon nutmeg
Combine all seasonings
and rub well over all sur
faces of roast. Place roast
in shallow pan and roast in
350 degree oven for about
an hour, or until internal
temperature is 150 degrees.
Remove from oven, let rest
5-10 minutes before slicing.
Sausage tostadas
with Chipotle sauce
From the National Hot
Dog and Sausage Board this
recipe takes some advance
[green derby
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February Special
s:}o pm *lO pm
Please Consider Our Outstanding Entrees
Sunday - Wednesday
JfSlmmy ' i, ~f
National Pasta Board
Buffalo chicken lasagna is lower in fat than traditional lasagna, but high in flavor. This is a dish that can be made in
advance.
planning, but will be well
worth it when you begin to
prepare those heroic tosta
das.
1 cup sour cream
1/2 teaspoon chipotle
hot pepper sauce
1/2 teaspoon lime zest
1 tablespoon freshly
squeezed lime juice
6 (6-inch) corn tortillas
2 tablespoons canola
oil, divided
1/2 cup chopped onion
13-16 ounces fully
cooked smoked chorizo
sausage, sliced in 1/4-
inch
pieces
1 10-ounce can diced
tomatoes with mild green
chiles, slightly drained
2 cups grated Pepper
Jack cheese
1 cup shredded lettuce
1 For the Chipotle Cream
Sauce, mix sour cream,
chipotle sauce, lime zest and
juice together. Cover and
chill.
Preheat oven to 350
degrees. Brush both sides
of 6 tortillas with one table
spoon canola oil. Place on a
large baking sheet and bake
10-12 minutes or until torti
llas are slightly
browned and crisp.
In a medium skillet, heat
remaining tablespoon oil.
Add onions and saute until
crisp. Add sausage and cook
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ALL NEW
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until heated through. Stir
in tomatoes and cook until
steaming.
Using a slotted spoon, por
tion chorizo mixture even
ly atop six crisp tortillas.
Sprinkle cheese evenly atop
the chorizo. Return to oven
and bake only until cheese
has melted,
about 2 minutes.
Portion lettuce evenly atop
melted cheese among torti
llas. On each serving, place a
heaping tablespoon of chipo
tle cream sauce in the center
of the lettuce. Serve immedi
ately with remaining sauce.
Plan-ahead note: Make
Come & Join Us At Legaty
'/ BREAKFAST SERVED All DAY
-%3fai
ft S^‘
Jaking’
LUNCH EXPRESS
Lunch served in 20 min. guaranteed
Gyros w/ fries HHHMIHN *6.95
Philly Cheesestenk w/ fries*J7»9s
Chicken Parmeson
Spinach Pie w/ Greek Salad
Ceasar Salad <• A .
w/ Chicken 7*95
Every Saturday Mediterranean Cuisine w/ Belly Dancing
Show 6-1 Opm
tfour Office
2024 WATSON BLVD. • IN FRONT OF THE HOLIDAY INN • 328-9048
chipotle cream sauce and
chorizo mixture ahead and
refrigerate. Reheat the cho
rizo mixture when ready to
serve.
Hot Italian Beef
Sandwiches
From the lowa Beef
Council, this is a cook-all
day dish. All you need is sub
rolls for guests to make their
own.
1 small lean boneless
beef roast - sirloin tip
or top round, 1-1/2 to 2
pounds
1 large white sweet
onion cut into thin slices
We Will Be Serving
•Twin Lobster Tail
•Serf & Terf (Steak & Lobster)
•and Much Much More!
CHEF SPECIALTIES
Broiled Stuffed Flounder
w/ crab meat.......„.. 5 11 *95
Broiled Maryland
Broiled Sea Scallops^ 5 0*95
Chicken Stir Fry..m~Jl 0*95
(Over Rice)
Ribeye Strip Steak 100zJ10.95
(ALL YOU CAN EAT SOUP & SALAD BAR)
HOUSTON DAILY JOURNAL
1 envelope Italian salad
dressing mix
1 eup water
1 jar sweet peppers
rings (14oz, to 160 z.)
6 sub rolls
Place the roast in a crock
pot. Add the thinly sliced
onions. Mix the salad dress
ing mix and water together.
Add to the crockpot. Cook
on low for 8 hours or until
beef is very tender. Remove
beef from crockpot; shred;
place shredded beef back in
crockpot with onions. Add
the sweet pepper rings and
cook on low for about 45
more minutes. Serve on sub
rolls.
• ITALIAN •
• MEDITERRANEAN •
• GREEK •
• ALL AMERICAN •
Sun-Thurs
6a m-JVlid night
All You Can Eat
Soup & Salad
FREE
With any entrees purchased
20%
OFF Total Bill w/
coupon
Exp. 2/30/07
Not valid with any other
offers or Discounts.
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