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HOUSTON DAILY JOURNAL
NASCAR drivers present family recipes
By CHARLOTTE
PERKINS
Journal Lifestyle Editor
Angela Skinner, wife
of NASCAR driver Mike
Skinner, says that she start
ed out her marriage unable
to cook at all. However, she
soon began to learn, both
from her family and from
friends in the NASCAR fam
ily-
Her emphasis is on foods
that can be cooked in the
close quarters of a motor
coach or outside on a grill,
and she has put together a
collection of recipes from the
drivers, their wives and also
from fans.
This turns out to be a
great little cookbook for any
body who wants to turn out
tasty meals with simple reci
pes. The cookbook, priced at
$17.95, with over 80 recipes
and dozens of color photos,
is published by Wiley Press
and officially licensed by
NASCAR, can be found at
major bookstores or can be
ordered from Amazon.com.
Skinnerite
Breakfast
Casserole
Angela Skinner writes
that this recipe came from
one of her husband’s fans
and has become one of his
favorites.
1 pound bulk sausage
1 8-oz. can refrigerated
crescent dinner rolls
2 cups shredded
Cheddar or mozzarella
cheese
4 large eggs beaten
3/4 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
Preheat the oven to 425
degrees. In a large skillet,
brown the sausage over medi
um heat. Drain well on paper
towels. Line the bottom of a
greased 13x9x2 inch baking
pan with the crescent dinner
rolls, pressing the perfora
tions to seal. Sprinkle the
sausage and cheese over the
crescent rolls. Combine the
eggs, milk, salt and pepper.
Beat well and pour over the
sausage and cheese. Bake
15 minutes. Let stand for
five minutes and cut into
squares for serving.
Harvick Mexi-Cali
Dip
Kevin Harvick, who drives
the No. 29 GM Goodwrench
Making the most of Georgia’s favorite fruit
By CHARLOTTE
PERKINS
Journal Lifestyle Editor
Peach season is here with
the Red Globes for sale in
roadside stands, and the
Elbertas are right around
the corner.
It’s time to enjoy ripe
peaches in their purest and
simplest form - peeled,
sliced and very lightly sug
ared, served with ice cream
or pound cake, or to whip up
some wonderful desserts.
With all due respect to
peach cobbler, which is
served year round, here are
some seasonal peach des
serts that make the most
of the fresh peach straight
from the orchard.
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.Journal/Charlotte Perkin*
Stella Jones is keeping busy selling Red Globe peaches at her family’s stand on Sam
Nunn Blvd. in Perry. Red Globes are also available now at William Brown’s Farmers
Market near Montezuma.
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.GRUB
RECIPES FROM THE NASCAR FAMILY
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BY ANGELA SKINNER FOREWORD BY MIKE SKINNER
Chevrolet in the NASCAR
NEXTEL Cup Series, cre
ated this hot baked dip.
1 8-oz. package cream
cheese, softened at room
temperature
1 3-oz. can chopped
green chilies
1 packet taco season
ing
1 8-oz. can Hormel chili
beans
1 3-oz. can sliced black
olives, drained
1 cup shredded mozza
rella cheese
1 cup shredded Colby
jack cheese
Preheat oven to 375
degrees. Combine the cream
cheese with green chilies
and taco seasoning. Spread
the mixture evenly over the
bottom of an 11x7x2 inch
glass baking dish. Layer the
mixture with the beans and
black olives. Top with shred
ded cheeses. Bake for about
20 minutes or until bubbly
Mark Martin's
Salmon
Mark Martin, according
to the author of Race Day
Grub is “known as one of
the greatest race car driv
ers ever to hold a steering
wheel.”
“He is also known,” she
says, “for his strict regimen
for staying in shape by exer
cising and eating healthy
food.”
Here’s Martin’s recipe for
salmon cooked in merlot.
1 pound salmon fillet
Peaches and Cream
Pie
Raspberry jam provides a
tart flavor contrast for this
rich dessert.
1 12-oz carton whipped
cream cheese
1 14-oz can sweetened
condensed milk
1/3 cup fresh lemon
juice
1 9-oz. carton fro
zen whipped topping,
thawed
2 prepared pie crusts,
baked
5 or six peaches peeled
and sliced
Raspberry jam, heated
until thin
Combine cream cheese,
1 cup low sodium soy
sauce
1/2 cup merlot wine
1/2 teaspoon ground
ginger
1/2 teaspoon pepper
Combine all the ingredi
ents in a plastic re-sealable
bag and marinate at least
four hours, preferably over
night. Prepare a grill and
grill the salmon over medi
um heat until done, about
10 minutes.
Elliott's Race-Ready
Rice
This rice dish is one of
Elliott Sadler’s favorites,
according to Angela Skinner,
who points out that it cooks
well in the microwave, but
should be stirred after 20
minutes.
1 cup Uncle Ben’s
Original rice
1 can Campbell’s beef
broth (10 1/2 oz.)
1 can Campbell’s beef
consomme (10 1/2 oz.)
1 large onion cut into
wedges
1 jar mushrooms,
drained and sliced (4 1/2
oz.)
1 stick of butter, cut
into slices
Mix all ingredients togeth
er in a glass pie pan or small
square dish. Microwave for
30 minutes.
Fruit Salad for the
Clumsy
Angela Skinner says that
condensed milk, and lemon
juice; beat until smooth.
Fold in whipped topping.
Pile into pie crusts and chill
until ready to served. Top
with sliced peaches and driz
zle Makes 2 pies.
Peach Chiffon
Parfait
3/4 cup granulated
sugar
1 1/2 cups chopped
fresh peaches
1 peach peeled and
sliced thin.
1 tablespoon unfla
vored gelatin
1/4 cup cold water
1/2 cup boiling water
1 tablespoon lemon
juice
FOOD
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Race Day Grub
Mike and Angela Skinner pose together at a track.
she loves this recipe because
it won’t “run all over your
plate or end up on your
buddy when your driver
takes the checkered flag.”
1 can pineapple chunks,
drained
Fresh strawberries,
sliced
Fresh raspberries
Banana slices
Grapes
1 can cherry pie filling
Dash grated orange
peel
Dash lemon zest
Proportions are not impor
tant with this recipe. Gently
mix together all of the fruit
and the cherry pie filling
to the consistency that you
desire. You are aiming for
a light glaze that will just
lightly bind the fruit togeth
er. Top with the grated
orange peel and lemon zest.
Petty Angel Food
Cake
Lynda Petty, wife of
Richard Petty, contributed
this recipe for angel food
cake fit for a king.
1 1/2 cups egg whites
1 teaspoon cream of
tartar
1 1/2 cups sugar
1 teaspoon vanilla
extract
1/4 teaspoon salt
1 cup flour, sifted
1/8 teaspoon salt
1/2 cup whipping cream,
whipped
1 9-inch crumb crust
Add sugar to peaches and
let stand for 30 minutes.
Meanwhile, soften gelatin in
cold water.
Stir in boiling water. Cool.
Add peaches, lemon juice,
and salt.
See PEACHES, page ioA
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Preheat the oven to 325
degrees. In a large mixing
bowl, beat the egg whites
until'they are foamy. Add
the cream of tartar and beat
until egg whites are stiff,
but not dry. Gradually beat
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in the sugar. Add the vanilla
and salt, and then gently
fold in the flour. Pour the
mix into an angel food tube
pan. Bake for 1 hour and 15
minutes or until the top is
nicely browned.
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