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The Home Journal’s
DINNER
TABLE
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NASCAR recipes
Race Day Grub a cookbook
by Angela Skinner, offers
favorite recipes of NASCAR
drivers, their wives and their
fans. Try Elliott Sadler’s Race
Ready Rice or Lynda Petty’s
angel food cake. See Page
9A.
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Georgia’s best
Peach season is in full
swing and you can buy them
fresh from the orchards of
Middle Georgia. Check
out our recipes on Page 9A
and make the most of that
orchard-fresh flavor.
Cool Soup
Yvonne Sutherland shares
some recipes for cold soups
- including both the savory
and the sweet kinds. Don’t
miss her recipes for the dog
days of summer on Page
10A.
Sharing some good ones
Jean Rea shares some
favorite family recipes, includ
ing Jamalaya and Six Weeks
Slaw. See Page 10A.
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Recipe of the Week
Grilled Chicken and Angel
Hair Pasta
10 ounces angel hair
pasta
2 boneless chicken
breast halves, cooked and
chopped
1 cup pesto
2 cloves garlic, minced
2 tablespoons olive oil
1 ounce toasted almonds
Cook angel hair pasta in
boiling water until al dente.
Drain.
In a large saucepan over
medium heat sautd minced
garlic in olive oil. Add chopped
chicken, cooked and drained
pasta, pesto sauce, and mix
well.
Top with toasted almonds.
Serve warm or cold.
Source; ilovepasta.org
WEDNESDAY,
JULY 25, 2007
Molded Tuna Salad
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Molded tuna salad Is good on Its own or can be used as a flllinq
in a croissant. It's nice served on a bed of qreens with chilled
fresh strawberries and qrapes as an accompaniment.
1 envelope Knox unflavored
gelatin
'A cup cold water
Vi cup boiling water
12 ounces tuna packed in water,
drained and flaked
1 cup mayonnaise or salad dressing
1 cup chopped celery
Va cup minced red onion
Soften gelatin in cold water, then
dissolve in boiling water. Add
mayonnaise, celery and onion. Fold
Food
niOZQI (SETS
Frosty dishes for hot days,
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Jewel-like frozen banana salad can be served directly from the freezer.
On the honest day, a cold luncheon or
supper salad is a refreshing alterna
tive to a meal that might otherwise
be cooked on a stove or prepared on an
outdoor grill.
Made-in-advance salads that can be
served direcdy from the freezer may be a
little unconventional for some folks, but
being able to pull something from the
freezer one minute and serve it the next
can clearly be an asset to those of us look
KITCHEN
ADE
Sue Ade
Frozen Banana Salad
18-ounce package cream cheese,
softened
'/i teaspoon salt
'A cup sour cream
2 tablespoons confectioners' sugar,
optional
1 tablespoon lemon juice
'A cup crushed pineapple, drained
2 medium-size bananas, sliced into
circles
'A cup coarsely chopped walnuts
A cup maraschino cherry halves,
drained
1 cup heavy cream, whipped
Fresh seasonal berries for
garnishing
With an electric mixer, blend the
in tuna, mixing well. Spoon mixture
into a lightly oiled 1-quart ring
mold. Refrigerate for 4 hours, then
unmold. If you don't have a ring
mold, salad may be chilled in an
8-inch square baking pan and cut
into squares for serving. Serves 6.
Kitchen Ade note: Working
with gelatin can be tricky. It's
important that the gelatin be
completely dissolved before add
ing the rest of the ingredients.
ing for a way to grab a little chill-out time
this summer.
Salads that are molded in containers
that go into the freezer or refrigerator can
emerge as concoctions that are uniquely
created, flavored and shaped. But the real
advantage is they can remain on ice until
ready to be served.
Beverages can be frozen, too, and boy do
we love them —not only in the summer,
but all year long.
cream cheese with salt, sour cream,
confectioners' sugar and lemon
juice. By hand, fold in pineapple,
bananas, walnuts and cherries. Fold
in whipped cream. Pour mixture
into 8 'A x 4 'A loaf pan that has
been lightly sprayed with non-stick
cooking spray. Freeze until solid.
When ready to serve, remove from
freezer and unmold onto a platter
lined with salad greens. Garnish
with fresh seasonal berries. Serves
8. Do not refreeze leftovers.
Kitchen Ade note: To slice a frozen
mold, dip a knife in hot water before
making cuts. Wipe knife with a paper
towel before making the next cut.
Frmw Chicken Salad
Leftover grilled or boiled chicken comes in handy for makinq this
dish. It can be served with tomato wedqes and olives. Do not
refreeze leftovers.
2 cups cold diced chicken without
skin
% cup golden raisins
% cup chopped pecan^
2/3 cup mayonnaise
1/3 cup heavy cream, whipped
Salt and pepper to taste
Chopped parsley and paprika for
garnishing
Mix together the chicken, raisins
An iced mocha frappuccino, for
instance, is an indulgence few will pass
up, especially when it’s offered in place of
dessert or an ordinary cup of hot coffee.
It was fun making these summer
dishes and seeing what they would look
like once they were unmolded for serv
ing. I didn’t work up a sweat cooking,
* the kitchen stayed cool and, for once, no
worries about someone's supper getting
cold.
I
Counting calories? Substitutions can be made with ease by using
reduced-fat cream cheese and sour cream and fat-free non-dairy
whipped topping in place of the whipped cream. The sugar in this
recipe is optional and can be eliminated.
and nuts. Add the mayonnaise,
salt and pepper and blend well.
Fold in the whipped cream.
Spoon mixture into a lightly
oiled one-quart mold or into 6
individual half-cup molds. Freeze
until firm, then unmold onto a
plate of salad greens. Garnish
with chopped parsley and a light
sprinkling of paprika, if desired.
Serves 6.
Iced Mocha Frappuccino For Dessert
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You can make your own specialty coffee drink at home.
Served in a tall, frozen glass with a whipped-cream topping,
it’s dessert.
I 'A tablespoons instant espresso
coffee, dissolved in 14 cup hot
water
1 teaspoon vanilla extract
2 tablespoons chocolate syrup
'h cup fat-free sweetened
condensed milk
2 cups ice cubes
Whipped cream for garnishing
PAGE 8A
Sue Ade, a Lowcountry
resident since 1985, is
a gourmet baker and
collector of vintage
cooking utensils and
cookbooks. She can be
reached at sueade@aol.
com
Allow coffee/water mixture to cool
to room temperature. Place all
ingredients into a blender. Blend
at high speed until the mixture is
smooth and creamy and no lumps
of ice remain. Divide mixture be
tween three or four coffee mugs.
Garnish with whipped cream, if
desired.