Newspaper Page Text
pfoueicm 3Jmtnml
WEDNESDAY,
FEBRUARY 14, 2007
The Home Journal's
DINNER
TABLE
Crossroads UMC plans
barbecue
Crossroads United
Methodist Church will sell
barbecue plates with “all the
fixins” March 10, 11 a m. until
2 p.m. The price per plate is
$6. Final date of sale for tick
ets is Feb. 24.
Each plate will includel/3 lb.
home-cooked Southern style
barbecued pork with sauce,
slaw, pickles, bread, chips and
cake. The church is located
at 1600 Main Street, Perry.
Those wanting to purchase
a dinner must either call the
church in advance at 987-
3721 to make arrangements
for tickets, or stop by the
church office between 9 a.m.
and noon. Monday through
Friday. Boy Scouts and Cub
Scouts from the church will
help with handing out take
out trays for those who drive
up.
All proceeds go to the work
of the church in the com
munity.
Tpy pi
* jy
v y :
Cooking for crowds
Centerville’s Carrie Dominy
loves cooking for a big crowd,
whether it’s at her church or
for her friends in the Free
Spirit Red Flat club See
Page 7B for recipes you’ll
want to clip and save.
’HP*
Recipe of the Week
Fiesta Pasta Soup
Here’s an easy-to-make
main dish soup for a winter
night. Serve with cornbread
or corn chips, and a green
salad.
6 oz. vermicelli, broken
into 1-inch pieces
2 14-1/2 oz. cans chicken
broth
1 14-1/2 oz. can roasted
garlic seasoned chicken
broth
2 cups water
1 10 oz. can diced toma
toes and green chilies,
undrained
2 tbsp. fresh cilantro,
minced
1 tsp. chili powder
1/2 tsp. cumin
1/2 pound smoked sau
sage
1 14-1/2 oz. can Mexi
corn, drained
1 14-1/2 oz. can black
beans, rinsed and drained
1 tbsp. lime juice
Combine broths, water,
tomatoes, cilantro, chili pow
der and cumin in a Dutch
oven; bring to a boil. Cover,
reduce heat and simmer 10
minutes.
Cut the sausage in half
lengthwise then thinly slice.
Add meat, pasta, corn, and
black beans to broth; cover
and simmer 10-12 minutes or
until pasta is cooked. Stir in
lime juice.
Ladle into bowls. Garnish
each serving with minced
fresh cilantro, thinly sliced
avocado and grated Cheddar
or Monterey Jack cheese.
Source: ilovepasta.org
Delicious fruit all year round
Special to the Journal
Some things never go
out of style. Think Audrey
Hepburn, little black dress
es and martinis. Good taste
never loses its appeal and
with just a bit of a twist,
a change or two, classics
are revived and made
healthier and timely all
over again. Fresh fruit is
always in good taste, and
it’s available even in the
winter months thanks to
the farmers of Chile. Chile,
a long, narrow country in
South America, has oppo
site growing seasons to
North America. Chile is
also blessed with a tem
perate Mediterranean-like
climate - plenty of balmy
sunshine, a long growing
season, and fertile soil.
Chile’s Central Valley pro
vides 1,000 miles of lush,
fruit-producing orchards,
stretching between a desert
in the north and glaciers
in the south. Edged on the
east by snow-capped Andes
Mountains and on the west
by the Pacific Ocean, it’s
naturally protected and
ideal for growing fruit.
Consider these deli
cious recipes provided by
the Chilean Fresh Fruit
Association.
Chicken Veronique, the
dinner party darling in the
early days of gourmet cook
ing, takes on 21st centu
ry style in Chilean Grape
Sauce Over Cajun Chicken
(pictured). A light lemony
sauce gets a kick of color
and flair from red and green
grapes in this chicken dish
that’s a snap to make.
Quick Chilean Fresh
Fruit Upside-down Cake
is more luscious than ever
when made with a variety
of fresh fruits. Get creative
with berries, nectarines,
peaches and cherries. You
can’t go wrong with this
all-time favorite dessert.
Chilean grape
sauce over cajun
chicken
This healthy spin on tra
ditional Veronique elimi
nates the cream and high
lights the grapes. Both red
and green grapes brighten
the light lemony sauce
that’s served over a lively
Cajun-spiced chicken.
1 tlespoon Cajun sea
soning blend
4 boneless, skinless
chicken breast halves (6
to 8 ounces each)
3 tablespoons butter,
divided
2 tablespoons lemon
juice
8 ounces mixed green
and red Chilean grapes,
halved
'
m Mam
i mm m wm fPwwwwwßww—
(’hilean Fresh Fruit Association
Fresh Peaches Foster shortcake.
Food
(about 1-1/2 cups)
Sprinkle Cajun seasoning
evenly over both sides of
each chicken breast. In a
large skillet, over medium
high heat, melt two table
spoons of the butter. Add
chicken; cook until browned
and juices run clear when
pierced with a fork, 5 to 7
minutes on each side. Place
chicken aside; cover loosely
with aluminum foil to keep
warm. Wipe any browned
bits from the skillet; add
remaining one tablespoon
butter. When butter is
melted stir in lemon juice
and 2 tablespoons water.
Add grapes and cook over
medium heat just until
heated through. If desired
cut each chicken breast
into slices; serve topped
with grape sauce. Garnish
with strips of green onion
(scallions) and green beans,
if desired.
Per portion: 340 calories,
46 g protein, 11 g carbo
hydrate, 12 g total fat (6
g saturated), 1 g dietary
fiber, 602 mg sodium
Fresh fruit upside
down cake
A streamlined version of
the old-fashioned favorite
upside-down cake gets a
flavor makeover with sweet
juicy fresh fruit direct from
Chile; packaged cake mix
makes it extra-easy.
2 tablespoons butter,
softened
4 to 5 cups mixed
Chilean fresh fruit
(sliced nectarines,
peaches, or apricots,
blueberries or pitted
cherries)
1/4 cup apricot pre
serves or red currant
jelly, melted, divided
1 package single layer
(9 ounces) yellow cake
mix, prepared according
to package directions
Preheat oven to 350
degrees. Spread butter
over bottom and up side of
a 9-inch round cake pan.
Arrange fruit decoratively
in pan; drizzle with 2 table
spoons of the melted pre
serves. Spoon prepared bat
ter evenly over fruit. Bake
until the center of the cake
springs back when gently
pressed, about 35 minutes.
Let cake stand in the pan
for 5 minutes; loosen edge
and invert onto a serving
plate; drizzle with remain
ing 2 tablespoons melt
ed preserves. Serve with
whipped cream or ice cream
if desired.
Fresh peaches
foster shortcake
1/3 cup packed light
brown sugar
4 tablespoons (1/2
, Y i
Chilean Fresh Fruit Association
Sweet, juicy green and red grapes from Chile and a zing of Cajun spices give contem
porary sizzle to an updated version of the classic Chicken Veronique.
Make it quick with fresh fruit
■ 1. Make waffles or pancakes more delicious (and nutritious) by serving topped
with a mix of warmed applesauce and berries or sliced nectarines.
■ 2. Dress up sweet or savory dishes with a simple roasted fruit topping: Roast pit
ted plum, nectarine, apricot or peach halves from Chile on a buttered baking sheet in
a preheated 400 9 E oven until just soft, 10 to 15 minutes; toss fruit with a sprinkle of
cinnamon or ground coriander.
■ 3. Skewer grapes, cubes of ham, and cheese cubes; serve with honey mustard for
tasty munchies.
■ 4. Create a Cobb Style Salad. Arrange chopped pear, blue cheese, red and green
grape halves, and chunks of grilled chicken breast over Romaine lettuce; sprinkle with
chopped nuts. Serve with vinaigrette.
■ 5. Add flavor interest and color to chicken salad by tossing berries and quartered
grapes into the salad just before serving.
■ 6. Pump up the flavor of carrot salad with chopped grapes.
■ 7. For a fresh salad idea toss blueberries, raspberries or blackberries with salad
greens; dress salad with a slightly sweet or fruity dressing.
■ 8. Give spinach salad a fresh twist by tossing with halved grapes, sliced red onion,
slivered almonds; drizzle with lemon vinaigrette.
■ 9. Coarsely chop candied ginger and toss into bowl of mixed fresh fruit from Chile.
Serve with biscotti for a deliciously simple dessert.
■ 10. For homemade “soft-serve” ice cream, stir fresh blueberries and sliced straw
berries or pitted cherries into soften'd vanilla ice cream.
stick) butter
1-1/2 pounds ripe fresh
Chilean peaches, sliced
(about 2-1/2 cups)
1/4 cup rum or orange
juice
2 teaspoons corn
starch
6 large biscuits*
1 cup fresh Chilean
blueberries
In a saucepan, heat
brown sugar and butter,
stirring constantly, until
bubbly. A
dd peaches and stir gen
tly until peaches just begin
to feel tender, about 5 min
utes.
In a cup, combine rum
and cornstarch; stir mix
ture into peaches.
Cook and stir until clear
and thickened, about 2
minutes. Place 1 biscuit on
each of 6 dessert plates.
Split biscuits crosswise and
spoon half of the peach
mixture over the bottoms.
Replace the biscuit tops
and spoon the remaining
peach filling over them.
Garnish with blueberries
and top with a dollop of
whipped cream and a mint
leaf, if desired
See FRUIT, page 6B
' < _ ig
i*Z ?m - ■*,. ffi
Lw’ Mm'
Chilean Fresh Fruit Association
Chilean grape sauce over cajun chicken.