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■'mm*' HOUSTON HOME JOURNAL Breakfast with Millie Biscuits, gravy, country ham and an extra helping of smiles By CHARLOTTE PERKINS Journal Staff Writer There are menus, but most people don’t even ask for one. They already know what they want, and the chances are good that the waitress does too. It’s that kind of place. You can get there before the sun comer, -up. If you don’t feel like talking until you’ve had your "Breakfast is good, coffee's good, service is geed." - Customer Ernie Oppizzi, on My Sister's Case '-■L-i'-.'-i... _ allowing for the steady ching-ching of the cash register, you may even forget it’s a restaurant and think it’s home. Don Svoboda, who is a corporate executive later in the day, even has his own key. If he arrives before Millie Cotton and her hardworking grandson, Chris, he can let himself in and get the coffee going. What’s cooking? Biscuits are fresh from the oven. Sawmill gravy, that incredible stuff that some of us grew up call ing “milk gravy,” is hot on the stove. There’s grits, of course. Sausage. Bacon. Eggs any way prci .Mtmmm pngr i ISMjL 9 L"V a 'r jb '?iHIS ■4 £ .^; B* = ■;" • " IT K'SHp' Aw *, ' . **^p£ r ' I : ~Mt ” w ' ; ' $ ■# • , • f o:BF JKffiM * ;•:£ 1| _ ;'.. %•.* fß*'v.' _ . ■ Jflft v" ; ' ■BP Jk fnfckir— ‘< i v 4 ; —• s3gii|ps9? j j’lr't • ■' -iBB L f|^M^PpwP^~-- ?T ■. •'■ I •Journal/Charlotte Perkins My Sisters Cate waitress Cindy Henderson gets a smile from Paul Spears. Passion fop Panlni? You can make your own toasted sandwiches at home. Try the Breville Ikon Panini Press for everything from paninis to quesadillas to Philly cheese steak sandwiches. It comes with a cookbook and costs $99.95, but maybe it will pay for itself. Check it out at Williams-Sonoma.com. you want them, Hash browns. Egg sandwiches. Or any combination of the above. (Later in the day, the buffet will be full of fried chicken and south ern vegetables, but breakfast at My Sister’s Caf6, is cooked to order.) We’re not talking “low cholester ol” here. What you get here is the kind of breakfast that has tradition ally provided hard-working south erners with fuel for the day’s work: high protein, high carb, plenty of fresh-brewed coffee and friendly banter. If you’ve got a truck driv er’s appetite in the morning, you’ll find what you’re looking for. It’s a hometown sort of place where you’re likely to recognize a few police officers and firefighters, a few elected officials (including the governor from time to time) and plenty of local businessmen. But this case has its own com munity, too, because there are “regulars” from all around Middle Georgia, and “returnees” who show up every year when the motor coach rallies, horse shows and dog shows start up at the Georgia National Fairgrounds. There are also newcomers who are making themselves at home. Ernie Oppizzi, for example, spent most of his life in New York and New Jersey, but he married a Macon girl, and he and Delores live at Houston Springs now. “Breakfast is good, coffee’s good, service is good,” Oppizzi says. Terry Partain, who lives in Perry but spends most of his day in Fort second cup of coffee, that’s okay. If you’re a morning person, you’ll find plenty of conversa tion with other early birds. In fact, ''Mp \ | r< ” Recipe of the Week Black Forest Muffin Cakes From Betty Crocker, here’s a quick an easy dessert that looks like you worked for hours. 1 box (1 lb 2.25 oz) Betty Crocker® double chocolate muffin mix x I :: > |r % V i Tl .jL w z A3L- * - MM ■ A Joumal/Charlotte Perkins Millie Cotton, shown here with father and son, Aland A. J. Adams, who are regulars for breakfast, gets to know her customers at My Sister’s Caf6. Valley as postmaster, rates the food as “fabulous.” Millie Cotton seems to know Breakfast the Cotton way Getting recipes out of Millie Cotton isn’t easy, but that’s not because she regards them as top secret. It’s because she doesn't use written recipes much and wants to be sure, when she writes things down that the cook understands that some things are all a matter of taste. In other words, she expects the real cooks out there to change just about any recipe they use, to suit their family’s taste. Sawmill Gravy Just for the record, the foundation of this recipe is also called white gravy and milk gravy. A chef might call it a Bechamel sauce. Here’s how Millie Cotton makes it at home for four. 4 sausage patties 3 tablespoons all-purpose flour 2 cups milk 1/8 teaspoon salt 1/8 teaspoon pepper Fry sausage patties. Remove and keep warm. In the same pan, blend flour into sausage drip pings. Cook and stir. Add milk. Crumble sau , lean (21 oz) cherry pie filling 1 egg Frozen (thawed) whipped topping, if desired 12 maraschino cherries, if desired Heat oven to 400 degrees. Place paper bak ing cup in each of 12 regular-size muffin cups. In medium bowl, stir muffin mix, pie filling and egg until blended (batter will be very moist). Divide batter among muffin cups. Bake 28 to 30 minutes or until tops spring back when touched. Cool 5 minutes; carefully remove from pan to cooling rack. Cool com pletely, about 30 minutes. Serve each cake topped with a dollop of whipped topping and a cherry. F as in Fat Did you know that Georgia is 14th in the nation for obesity among adults, and 12th for obesity among young people (ages 10-17)? Mississippi leads the nation in obesity, and Colorado is the skinniest state. Gives you something to think about, huh? Maybe it’s time to get the whole family up and ■ ■ ■ ■4 : m ««*£«<••■ fp* most of her customers by name. She’s likely even to know if they’re going through a rough stretch in sage patties and add to gravy. Simmer for two minutes. Serve over open-face biscuits. If you like it thicker, use another tablespoon of flour. If you like it thinner add 1/2 cup of milk. Country-style Casserole 7 large eggs Pepper to your liking 1 teaspoon salt 4 slices of bread, cubed 1 cup sharp or mild cheddar cheese, shred ded 2 cups of milk 1 1/2 pounds of sausage, browned 1 teaspoon mustard (optional) Beat eggs; add milk, salt and mustard. Mix well. Grease 9 x 12” baking dish. Make layers of bred cubes, sausage and shredded cheese. Pour egg mixture over the top. Refrigerate over night. Bake at 350 degrees for 45 minutes and let sit for 10 minutes before cutting. Serves 6. Spam Western Omelet You won’t find this one at the restaurant, but it’s one of the Cotton family’s favorites. 1 large green pepper, seeded and chopped See COTTON, page iB WEDNESDAY, SEPTEMBER S, 2007 life. If you’re recovering from sur gery, or just lost a loved one, or See MILLIE, page 2B “Afore </// ///** tftt'/w moving. Source: Trust for America's Health High priced spice Did you know that the world’s most expensive spice, saffron, comes from a purple crocus blossom? Probably most often used in this part of the world as an essential ingredient cf paella, it can cost as much as S6O per ounce. I® gfo, mml 1B