Newspaper Page Text
10A
♦ WEDNESDAY, JULY 25, 2007
Sharing favorite family recipes
Growing up in the
south on a farm has
given me such a love
and appreciation for food.
I grew up in a family of
great cooks who taught
me so much about cooking
and food preparation. Aunt
Dollie is still sending me
recipes.
Several years ago, my
daughter asked me to write
a cookbook with all the old
recipes that she grew up
with. I finally agreed to do it.
The name of the cookbook
was Family Favorites.” Here
are some recipes from that
collection.
Old Fashioned
Harvest Bread
1 1/2 cup quick cook
ing oats
3/4 cup undiluted evap
orated skimmed milk
1/4 cup water
1 1/2 cup all-purpose
flour
1 teaspoon baking
powder
1 teaspoon baking
soda
1/4 teaspoon salt
1/3 cup packed dark
brown sugar
1 tablespoon pumpkin
pie spice
1 egg beaten
1/4 cup molasses
3 tablespoons vegeta
ble oil
1 cup chopped
Jonathan or Granny
Smith apples
1/4 cup chopped wal
nuts
Topping:
1 tablespoon quick
cooking oats
1 tablespoon chopped
walnuts
In medium bowl, soak
oats in milk and water for
10 minutes. In large bowl,
combine flour, baking pow
der, baking soda, salt, brown
sugar and spice. Combine
egg, molasses, oil and oats.
Restaurant Report Card
Houston County Environmental Health inspectors visited the following food service estab
lishments between July 16-20. Major problems are corrected before the health inspector
leaves the premises. A rating of 90-100 is considered excellent, 80-89 is good, 70-79 is
satisfactory.
Key to type of discrepancies found:
A. Employee Hygiene Matters
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
■ Arby’s, 102 Russell Parkway, Warner Robins 96
■ Bull Dawg Case, 4027 Watson Blvd., Warner Robins 74C,E
■ Chick-Fil-A, 1867 Watson Blvd., Warner Robins 100
■ Chick-Fil-A Mobile I, 1867 Watson Blvd., Warner Robins 100
■ Comfort Suites, 3101 Watson Blvd., Warner Robins 98
■ Cricket’s Bar & Grill, 1249 Russell Parkway, Warner Robins 99
■ Dunkin Donuts/Baskin Robbins, 3111 Watson Blvd., Warner Robins 97
■ Firehouse Subs, 4025 Watson Blvd., Suite 100, Warner Robins 91C
■ Fish Port, Inc., 413 Green Street, Warner Robins 96
■ Holiday Inn Lounge, 2024 Watson Blvd., Warner Robins 100
■ Huddle House, 2075 Watson Blvd., Warner Robins 98
■ J&C’s Hot Dog Hut, 233 North Houston Road, Warner Robins 100
■ Little Caesar’s at K-Mart, 2063 Watson Blvd., Warner Robins 91
■ Long John Silvers, 2000 Watson Blvd., Warner Robins 97
■ Outback Steakhouse, 3088 Watson Blvd., Warner Robins 97
■ Smoies Bar 7 Grill, 233 North Houston Road, Warner Robins 100
■ Snapper’s Lounge, 2515 Moody Road, Warner Robins,* 100
■ Starbucks Coffee, 2729 Watson Blvd. 81E
■ Subway, 809 Highway 96, Warner Robins 91
■ Tokyo Express, 2922 Watson Blvd., Suite 830, Warner Robins 95
Organic isn’t always healthier
Morris News Service
In the past 20 years,
organic foods have become
the fastest-growing U.S.
food segment, according
to the U.S. Department of
Agriculture.
Foods referred to as organ
ic are grown with little or
no synthetic fertilizers or
pesticides and no antibiot
ics or hormones. The USDA
says that foods need to meet
certain standards to be con
sidered organic, and they
can’t be genetically engi
neered or irradiated.
There is no evidence
that organic food pro
vides more nutrients or
nutritional value to our
diet. Research supports
that organic doesn’t mean
healthier. Studies show no
significant flavor difference
between organically and
conventionally grown foods.
Organically produced foods
may cost more because of
higher production costs,
more crop losses and small
er yields.
Remember that food
provides the protein, fat,
carbohydrates and micro
Stir into dry ingredients and
mix well. Stir in apples and
walnuts. Pour batter into
greased 9x 5 inch loaf pan.
Jean Rea
Cooking with
v Jean
toothpick comes out clean.
Cool 15 minutes in pan.
Remove from pan and cool
completely on wire rack.
Six Weeks Slaw
3 lbs. cabbage, shred
ded thin
1 large onion, sliced
thin
2 bell peppers, sliced
thin
Sprinkle 1 cup less 2
tablespoons sugar over
above ingredients. Do not
stir. Toss and hold in large
bowl
3/4 cup oil
1 cup vinegar
1 teaspoon salt
2 teaspoons dry mus
tard
1 teaspoon celery seed
2 tablespoons sugar
Bring to a boil and pour
over cabbage mixture. Do
not stir. Cover and refriger
ate. Will keep six weeks in
refrigerator.
Jambalaya
Boil 5 to 6 chicken leg
quarts until tender, sea
soning water with 2 table
spoons crab boil. Reserve
liquid. Debone chicken and
cut into pieces.
Melt 1 stick of butter
and saute:
2 medium onions,
diced fine
nutrients we need. Our diet
should be rich in vegetables
and fruits whether they are
organic or not.
If the label says “100
percent organic,” it means
the entire product and its
ingredients are organic. If
the label says “Organic” it
means at least 95 percent
of agricultural ingredients
are organic. If the label
says “Made with Organic”
it means it has between
75 percent and 95 percent
organic agricultural ingre
dients.
To make the following
recipe, purchase fresh pep
pers, onions and tomatoes
from your local farmers’
market or pick from your
own home garden.
Black Bean
QuesadHlas
1 medium sweet yel
low or
green pepper, chopped
3/4 cup finely chopped
onion
1 garlic clove, minced
1 teaspoon canola oil
1 large tomato,
chopped
2 stalks of celery, diced
fine
3 carrots, diced fine
Add to liquid:
Chicken
1 pkg. smoked sausage
cut in half moon shapes
2 cloves garlic, mined
(or 1 1/2 teaspoon liquid
garlic)
1 or 2 small cans mush
rooms
2 beef bouillon cube
1/4 cup Chablis wine
(optional)
2 tablespoons Creole
seasoning
Enough water to make
about 6 or 7 cups liquid
3 cups yellow or brown
rice
Sauteed onions, cel
ery and carrots (from
above)
Bring contents to a slow
boil Reduce heat to simmer
and cover. Do not remove
lid for 30 minutes or until
moisture is absorbed.
Aunt Letha's Salad
1 pkg. lemon Jell-O
1 cup hot water
1 cup whipping cream
1 (No. 2) can crushed
pineapple
1/2 cup cottage cheese
1/2 cup chopped nuts
1/2 cup cherries
Dissolve Jell-0 in hot
water. Whip cream, drain
pineapple. Fold crushed
pineapple and cottage
cheese in. Then nuts, cher
ries, whipped cream. Pour
into a bowl to chill.
Ham with Apples
and Mincemeat
3 to 4 ham slices
1 cup ready to use
mincemeat
1 (1 lb. 4 ox.) can apple
pie filling
Place ham in skillet.
Pour mincemeat and apples
over ham. Simmer 30 to 40
minutes. Stir occasionally.
Serve hot.
Sprinkle
oats and
walnut
topping
over
batter.
Bake in
preheat
ed 350
degree
oven for
40 to 45
minutes
or until
3/4 cup frozen corn,
thawed
1 10-ounce can, black
beans,
rinsed and drained
1/8 teaspoon black
pepper
5 flour tortillas (6-inch
size)
3/4 cup shredded,
reduced-fat
cheddar cheese
In a nonstick skillet,
coated with nonstick cook
ing spray, saut the pep
pers, onion and garlic in
oil for 2 minutes. Stir in
the tomatoes and corn and
cook 2 minutes longer. Add
the beans and black pepper.
Cook until vegetables are
tender; drain.
Spray one side of each
tortilla with nonstick cook
ing spray. Spoon bean mix
ture onto half of each tor
tilla, sprinkle with cheese
and fold tortilla over fill
ing. Bake at 400 degrees for
6 minutes. Carefully turn
over and bake 4 to 7 min
utes longer or until cheese
melts.
Servings: 5
Serving size: I quesadilla
FOOD
The dog days of summer
In ancient Egypt, Sirius,
the brightest star in the
sky (located in the con
stellation Canis Majores),
began to rise alongside the
sun just when summer
became the hottest. They
believed Sirius, the “Dog
Star,” intensified the Sun’s
heat and was responsible for
the sizzling days of summer-
Dog Days. Although the over
the years, the position of the
constellations has shifted in
relation to the Sun, we still
consider the days from mid-
July to late August “Dog
Days.” I know this: Georgia
summers are hot!
Now is the time to make
light, nutritious meals using
the fresh produce that is
so abundant. I find spend
ing summer afternoons in
a steamy kitchen exhaust
ing so I rise early and work
in the cool of the morning.
This is when I do the prep
work for the day’s meals. I
like to make soups and set
them in the refrigerator so
they will be ready to serve
with dinner or for a nice
summer luncheon. Add a
chilled soup to a main dish
salad or cold sandwich for a
satisfying no cook meal.
In my opinion, soup is
the ultimate comfort food.
Traditionalists may insist
that it be hot. In fact, my
husband casts a suspi
cious eye at chilled soups.
However, I find the follow
ing recipes delicious and
refreshing. Cooking should
be an adventure!
Cucumber Soup
This is similar to vichys
soise but lighter.
2 tablespoons butter
2 cucumbers, pared and
thinly sliced
1 small onion thinly
sliced
1 1/2 tablespoons
chopped fresh mint or
dill
1 bay leaf
2 cups chicken stock
(I find chicken bouillon
works well in this reci
pe)
1 1/2 tablespoons flour
Salt to taste
White pepper
Juice of 1/2 lemon
1 cup sour cream
1 cucumber for garnish
green onions
extra sour cream
Heat the butter in a large,
heavy saucepan. Add the
sliced cucumbers and onions
and cook over low heat for
a few minutes. Add the dill
or mint and bay leaf and
cook over low heat until ten
der, about 15 minutes. Add
the stock and simmer gen-
PEACHES
From page 9 A
Chill until cooled and thick
ened; fold in whipped cream.
Spoon into four parfait glass
es and top with peach slices.
Peaches and Cream
Cake
Here’s a real treat that
involves no cooking at all.
1 (10 3/4-ounce) pre
pared loaf angel food
cake, frozen
1 (14-ounce) can
Eagle Brand Sweetened
Condensed Milk
1 cup cold water
1 teaspoon almond
extract
1 (4-serving size) pack
age instant vanilla pud
ding mix
2 cups (1 pint) whip
ping cream, whipped
4 cups peeled, sliced
fresh peaches (about 2
pounds)
Cut cake into 1/4-inch
slices; arrange half the slices
on bottom of 13x9-inch bak
ing dish. In large bowl, com
bine condensed milk, water
and almond extract; mix
well. Add pudding mix; beat
well. Chill 5 minutes. Fold
in whipped cream. Spread
half the cream mixture over
cake slices; arrange half the
peach slices on the top. Top
with remaining cake slices,
cream filling and peach slic
es. Chill 4 hours or until set.
Cut into squares to serve.
Store leftovers covered in
refrigerator.
Peaches and Cream
Brulee
1 cup heavy whipping
tly for 30 minutes. Stir the
flour into a small amount of
water. Add to the simmer
ing soup and stir until thick
ened. Remove the bay leaf
Yvonne
Sutherland
VVonnes@windstream.net
add the salt white pepper
to taste. (If you used bouil
lon, be careful with the salt.)
Stir in the lemon juice and
then the sour cream. Taste
and adjust the seasoning.
Refrigerate until ready to
serve, ust before serving
pare the remaining cucum
ber. Slice the cucumber in
half, remove the seeds and
chop. Thinly slice one or
two green onions. Serve the
soup in chilled bowls gar
nished with a dollop of sour
cream, the chopped cucum
ber and sliced green onions.
NOTE: My cucumber
soup is loosely based on a
recipe from The Hemingway
Cookbook by Craig Boreth;
however, I use sour cream
rather than half and half. I
think it gives it a little more
zing. The recipe calls for dill
or mint. I have always used
dill. When couldn’t find
fresh dill, I tried it with mint
which grows like a weed in
our garden. I liked it very
much.
Tomato Basil Soup
2 1/2 pounds (about 6)
tomatoes, cored and cut
into chunks
10 whole fresh basil
leaves
2 cloves garlic,
smashed
11/2 tablespoons corn
starch
1 cup beef bouillon
1 tablespoon fresh
lemon juice
1/2 teaspoon sugar •
Salt and pepper
1/2 cup extra virgin
olive oil
sour cream for garnish
extra fresh basil leaves
for garnish
In a food processor puree
the tomatoes, garlic, and
basil leaves. Transfer to a
large pan. In a small bowl
stir together the cornstarch
and bouillon and stir the
mixture into the tomato
puree. Stirring constantly,
bring the mixture to a boil.
Remove the pan from the
cream
1/2 vanilla bean or 1
teaspoon vanilla extract
3 large egg yolks
6 whole ripe peaches
4 to 6 teaspoons sugar
Place cream in a medium
saucepan.
Split vanilla bean in half
lengthwise, scrape in seeds,
and add bean pod; bring to a
simmer, and turn off heat.
Combine 1/3 cup sugar
and egg yolks in a mixing
bowl, whisking until smooth.
Slowly add warm cream to
egg mixture, whisking con
stantly. Set bowl containing
egg mixture over a saucepan
of simmering water. (Do not
allow bowl to touch water.)
Whisk mixture constantly
about 9 minutes or until
it reaches 180 degrees and
coats back of spoon. Remove
bowl from heat, and place
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heat, and stir in the lemon
juice, and sugar. Season with
salt and pepper to taste. Let
the soup cool and chill it,
covered, for at least 8 hours.
The soup may be made 2
days in advance and kept
covered and chilled.
Add the olive oil, stir and
ladle the soup into 6 bowls,
and garnish each serving
with a dollop of the sour
cream and basil leaves.
Strawberry Soup
1 pint strawberries
3/4 cup sugar
1 cup half and half
1 cup plain yogurt
3 tablespoons lemon
juice
1 teaspoon cinnamon
6 oz. strawberry yogurt
mint leaves for garnish
Remove the tops from the
strawberries. (Save one
strawberry for garnish.)
Slice the berries, and puree
them in a food processor
with the sugar, half and half,
plain yogurt, lemon juice
and cinnamon. Stir in the
strawberry yogurt.
Refrigerate 4 to 6 hours.
Slice the remaining straw
berries into four slices. Ladle
the soup into four bowls and
garnish with a strawberry
slice and mint leaf.
This recipe is from Liza’s
Case in Chamblee, Georgia.
It originally called for 1 1/2
teaspoons vanilla and 1 1/2
teaspoons brandy. I decided
to substitute 3 tablespoons
lemon juice. (Since I tried it
out on my granddaughters, I
thought it would be best to
eliminate the brandy!)
Peach Soup
2 pounds peaches (pref
erably Elbertas), peeled
and coarsely chopped
1 cup orange juice
1 cup pineapple juice
3 tablespoons lime
juice
1/4 cup honey
1 1/2 teaspoons ground
cinnamon
1 teaspoon ground gin
ger
1 8-ounce container
plain yogurt
Fresh mint sprigs and
extra peach slices for gar
nish
Put the chopped peaches
and next 6 ingredients into
a large sauce pan. Bring
to a boil. Reduce heat; sim
mer, stirring occasionally, 10
minutes or until peaches are
tender. Let cool. Process
peach mixture in batches in
a blender or food proces
sor until smooth; stir in the
yogurt. Cover and chill for 4
to 8 hours. Serve garnished
with peach slices and mint
leaves.
and let
the mix
ture cool
slightly.
Puree the
mixture,
half at a
time, in
a blender
or food
processor.
Return
to the
pan and
in an ice bath, stirring occa
sionally with a spatula; allow
mixture to cool completely.
(Or cool to room tempera
ture, cover, and chill over
night.) Mixture will thicken
slightly while cooling. Cut ,
tops off peaches, and careful- •
ly hollow them out, discard
ing pit. (Slice a thin portion
from bottoms, if needed, to
help peaches sit upright.
Fill each peach with about
Vi cup custard, smoothing
so mixture is even with
top of peach. Refrigerate
until ready to serve, up to 3
hours. Sprinkle a thin layer
of sugar onto each custard
filled peach; caramelize
sugar using a kitchen torch,
keeping torch moving at all
times for even coloring.
Serve within 1 hour of
browning sugar.
Source:Dickey Farms