Newspaper Page Text
WEDNESDAY, SEPTEMBER 19, 2007
2B
Making the bpeakfast special
Although nutritionists
tell us that breakfast is our
most important meal, in the
busy modern world, it is
often neglected. Breakfast
is usually grabbed on the
run-if at
all. I con
fess I am
as guilty
as most.
I know
that
weekday
break
fasts can
be hectic.
Perhaps
cereal or
Yvonne
Sutherland
yvonnes@windstream.net
a granola bar is all we have
time for. Actually, whole
grains are a good choice as
long as they are not encrust
ed with lots of sugar.
Children who eat break
fast perform better in
school.
If you are just too busy
during the week, why not
make Saturday and Sunday
breakfasts special? The reci
pes below can all be made in
advance.
Traveler's Rest
French Toast
Souffle
(Breakfast for two - or
double the recipe for more)
1 began thinking about
the importance of the first
meal of the day when I had a
wonderful breakfast at The
Traveler’s Rest (www.trav
elersrestbb.com), a roman
tic and charming bed and
breakfast in Montezuma.
Traveler’s Rest is one of
the rare B&B’s that serves
a full breakfast. Owner and
chef Adele Goodman shared
this recipe with me:
4-5 slices of day-old bread,
crusts removed
8-10 chocolate chips
(optional)
4 eggs
1/3 cup milk
1/4 teaspoon baking pow
der
1/2 teaspoon vanilla
extract
2 tablespoons sugar
Cinnamon sugar mixture
Maple syrup
The night before: Spray
or grease two oven proof
ramekins. Adele makes
this really special by using
heart-shaped ramekins!
Cut the bread into cubes
and pack into the ramekins.
(Slip four or five chocolate
chips between the cubes if
using.) Beat the eggs with
the milk, baking powder,
vanilla and sugar. Pour
FAVORTTE
From page iB
until blended. Chill dough.
Take a small amount and
mix into a little ball. Put
on a cookie sheet and mash
with the palm of your hand.
Bake at 350 degrees on an
ungreased cookie sheet until
brown around the edges.
Sugar Cookies
1 1/2 cup sifted powdered
AUCTION
From page iB
on the Hit Parade. (Apple
Pandowdy is a varia
tion on apple cobbler.)
3/4 cup brown sugar
1 cup flour
2 tablespoon shortening
Pinch of salt
3/4 cup hot water
1 cup molasses (may sub
stitute King’s syrup)
1 teaspoon baking soda
1 egg
A I
Call the number above to secure the Clubhouse
for family reunions, anniversaries, birthday
parties, and Christmas parties.
the egg mixture over the
bread to cover completely.
Reserve the remaining egg
mixture, cover the ramekins
and refrigerate.
The next morning:
Preheat the oven to 450
degrees. Pour the remain
ing egg mixture over the
ramekins and sprinkle with
cinnamon sugar. Bake for
25-30 minutes and serve
immediately with warm
syrup.
Sausage Quiche
1 9” deep dish pie crust
1 3/4 cups cream
3 eggs
1/4 teaspoon salt
1/4 teaspoon paprika
pinch cayenne pepper
2 tablespoons grated
onion
2 tablespoons chopped
bell pepper (I use red bell
peppers)
1/2 cup browned bulk sau
sage, well-drained
1 cup grated Swiss cheese
Preheat oven to 3500.
Bake the pie crust for 5
minutes.
Scald the cream and cool
slightly. Beat in the eggs,
salt, paprika and cayenne.
Stir in the onions and bell
pepper. Spread the sausage
over the bottom of the pie
shell. Spread the grated
cheese over the sausage.
Pour in the custard mix
ture. Bake until the top is
browned and the custard is
firm. About 45 minutes.
NOTE: I often make this
the day before and cover
and refrigerate. Reheat
about twenty minutes at 400
degrees.
Angel Biscuits
Angel biscuits rise more
than the traditional biScuits
because of the addition of
yeast. They’re lighter and
airier-like a roll.
2 packages dry yeast
1/4 cup warm water (105 E
to 115 E)
2 cups buttermilk
5 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking pow
der
1 teaspoon baking soda
1 teaspoon salt
1 cup shortening
Combine yeast and warm
water; let stand 5 minutes.
Add buttermilk to yeast
mixture, and set aside.
Combine all remaining
ingredients except short
ening in a large bowl; cut
in shortening with a pas
try blender until mixture
sugar
1 cup butter
1 egg 1 teaspoon vanilla
extract
1/2 teaspoon almond fla
voring
2 1/2 cups sifted all-pur
pose flour
1 tablespoon cream of tar
tarl teaspoon soda
Cream sugar and butter,
add eggs and flavorings, mix
thoroughly. Sift dry ingre
dients together and stir in.
Refrigerate two to three
Mix or cut first 4 ingredi
ents into crumbs. Reserve
1/2 cup crumbs for the top.
Spread one tablespoon
crumbs in the pie shell. To
make bquid, mix together
hot water, molasses, and
soda.
Beat two eggs. Put eggs
in crumbs and mix. Stir in
liquid and mix. Pour into
pie shell. Top with 1/2 cup
crumbs. Sprinkle with cin
namon, if desired.
Bake at 400 for 15 min
utes. Reduce to 350 for 30
minutes.
OcAlaAcUeAee &u6Aou&e
521 F. Satterfield Road
P.O. Box 74
Perry, Georgia 31069
(478) 224-4443
resembles coarse meal. Add
the buttermilk mixture,
stirring with a fork until dry
ingredients are moistened.
Turn the biscuit dough out
onto a lightly floured sur
face, and knead lightly 4 or
5 times.
Roll the dough to a 1/2-
inch thickness and cut
biscuits with a 21/2-inch
biscuit cutter. Place them
on lightly greased baking
sheets. Cover and let rise
in a warm place (85E), free
from drafts, for 1 hour. Bake
at 450 E for 10 to 12 minutes
or until browned. Yield: 2
‘‘dozen.
NOTE: These biscuits can
be made ahead and frozen.
Before freezing the biscuits,
bake 10 minutes and then
cool. Place the biscuits in
freezer bags and freeze. To
prepare biscuits for serv
ing, remove from the freezer;
place on lightly greased
baking sheets, and let thaw.
Bake at 450 E for 5 minutes
or until thoroughly heated.
Banana Nut Bread
In our house, the demand
for bananas seems to fluc
tuate. Therefore, there are
times when they languish in
the fruit basket until they
are over-ripe. Banana bread
is a great way to use them
up and my family loves it.
1/2 cup butter, softened
3/4 cup sugar
2 eggs
2 very ripe bananas cut in
2” pieces
2 teaspoon, lemon juice
1 1/2 cups flour
1 teaspoon baking soda
1/2 salt
1/4 cup milk
1/2 cup walnut or pecan
pieces
Preheat oven to 350
degrees. Grease and flour a
standard bread pan.
Beat the butter and sugar
together until smooth. Add
the eggs. Beat again until
smooth. Add the bananas
and lemon juice. Beat until
somewhat smooth. (The
bananas will leave small
lumps.)
Combine the flour, baking
soda and salt. Add the dry
ingredients and milk alter
nately beating until all the
ingredients are moist. (Do
not over-beat.) Stir in the
nuts.
Pour the batter into the
prepared pan. Bake 50-55
minutes until a knife insert
ed into the center comes out
clean.
Cool before removing
from the pan.
hours. Divide dough in half
and roll out on lightly floured
pastiy sheet. Roll thin, but
leave dough thick enough
to pick up the design in the
cookie cutters. Dip cutters
in flour before each cutting.
Cut as many cookies from
each rolling as possible. The
least amount of working
with dough gives the best
cookies. Place on a lightly
greased baking sheet. Bake
at 375 degrees for seven to
eight minutes or until cook
ies are delicately golden.
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905 Downtown Carroll St. • Perry
478-987-1392
525781
FOOD
Hamburger really helps
From staff reports
When it comes to cooking
for a growing family, ground
beef can be a cook’s best
friend.
Kids love it and there are
so many ways to cook it.
If defrosting is a problem
for you, try this simple tip:
Before freezing ground beef,
put half pound portions into
quart-sized zipper freezer
bags and flatten them out
with a rolling pin or with
your hand.
These thin packages
can be broken up and will
defrost quickly when you’re
ready to cook, and using
the zipper bags will prevent
freezer burn.
Here are some recipes to
add to your weekly plan
ning.
Corny Joes
2 tablespoons butter
1 pound ground chuck
1/4 cup chopped onion
1/2 teaspoon garlic pow
der
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons dry mustard
1 1/2 teaspoons vinegar
1/2 cup tomato sauce
1 teaspoon Worcestershire
sauce
1/3 cup Parmesan cheese
1 cup frozen com kernels,
cooked
Melt butter in medium
saucepan. Add ground
chuck, onions, garlic pow
der, salt, pepper, and dry
mustard. Saute until meat
is no longer pink. Add vin
egar and remaining ingre
dients. Simmer for 15 to
25 minutes. Serve on split
buttered buns, toasted if
desired.
Ground Beef
Stroganolf
The Houston County Environmental Health Division inspected the following restaurants dur
ing the week of Sept. 12-14. A score of 90-100 is excellent; 80-90 is good; 70-79 is satisfac
tory. The code to major discrepancies are:
A: Employee Hygiene Matters B. Food Handling Techniques
C. Temperature Control of Food or Food Sources D. Facility/Equipment Problems
E. Storage of Cleaning Products/ Toxic Materials
■ Angelina’s Italian Garden Cate, 1500 Sam Nunn Blvd., Perry 96
■ Angelina’s Lounge, 1500 Sam Nunn Blvd., Perry 100
■ Camarota’s of Philadelphia, 2907 Watson Blvd., Warner Robins 94
■ Chen’s Express, 2806 Watson Blvd. 94
■ Chief’s Bar-B-Cue Catering, 296 Mt. Zion Road, Bonaire 100
■ China Buffet, 604 Russell Parkway Warner Robins 87
■ Church’s Chicken, 1801 Watson Blvd., Warner Robins 100
■ El Jalisciense, 1114 Highway 96, Kathleen 100
■ El Jalisciense, 115-A Russell Parkway, Warner Robins 93
■ Envy Sports Bar, 1619 Moody Road, Warner Robins 95
■ Great China Restaurant, 1806 Russell Parkway, Warner Robins 98
■ Kipper’s Sports Grill, 4025 Watson Blvd., Warner Robins 82 E
■ Landings Golf Club, 309 Statham’s Way, Warner Robins 85 C
■ McDonald’s 793 East Highway 96, Bonaire 95
■ Pier 97, 2056 Watson Blvd., Warner Robins 98
■ Pizza Hut, 1406 Watson Blvd., Warner Robins 93
■ Snack Shack, 2922 Watson Blvd., Centerville 97
■ Soup “R” Spud, 2929 Watson Blvd., Warner Robins 27 B
■ Stevie B’s Pizza, 2907-B Watson Blvd., Warner Robins 93
■ Todino’s Pizza, 2922 Watson Blvd., Centerville 94
■ VFW Post 6605 k, 1011 Corder Road, Warner Robins 100
■ VFW Post 6605 Lounge, 1011 Corder Road, Warner Robins 100
■ When Pigs Fly, 102 South First Street, Warner Robins 97
■ Yesterdaze, 2607-A Moody Road, Warner Robins 99
■ Zaxby’s, 861 Warren Drive, Warner Robins 97
• The donation is tax deductible.
• Pick-up is free.
• We take care of all the paperwork.
Sour cream gives beef
an exceptional flavor and
makes an ordinary meal a
little more special.
2 teaspoons olive oil
2 teaspoons butter
1 large onion, chopped
1 can sliced or button
mushrooms, drained
1 pound lean ground beef
1 tablespoon all-purpose
flour
1/3 cup liquid (beef broth,
water, etc.)
1/2 teaspoon salt
2 tablespoons ketchup
1 cup (8 ounces) sour
cream
Saut6 onion in oil and
butter until onions are
until tender. Remove and
set aside.
Brown ground beef in
the same pan; drain off
excess fat. Sprinkle flour
over ground beef; stir to
blend.
Add liquid, onion, mush
rooms, salt, and ketchup.
Cook and stir until mixture
is thickened; stir in sour
cream and heat through.
Serve over hot buttered
noodles.
Crockpot Italian
Meatloaf
Get this one ready and let
it simmer. Serve with pasta
made with the remaining
spaghetti sauce.
2 pounds extra lean
ground beef
2 cups soft bread crumbs,
loosely packed
1/2 cup spaghetti sauce,
your favorite
1 large egg, lightly beaten
2 tablespoons dried
chopped onion or 1/4 cup
finely minced onion
1 1/2 teaspoons salt
1 teaspoon garlic powder
1/2 teaspoon dried Italian
herbs, crushed, or use a mix
ture of oregano and basil
1/4 teaspoon pepper
535811
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HOUSTON HOME JOURNAL
3 tablespoons spaghetti
sauce
2 to 3 slices Mozzarella
cheese, about 2 to 3 ounces
Combine spaghetti sauce,
egg, onion, salt, garlic
powder, Italian herbs, and
pepper until well blended.
Shape into a loaf. Place in
slow cooker.
Spread 3 tablespoons spa
ghetti sauce over the loaf.
Super Taco
Casserole
1 pound ground beef, lean,
ground round
1/2 cup chopped onion
1 clove garlic, pressed or
minced
1 (8 ounces) can tomato
sauce
1/2 cup tomato juice, beef
broth, or water
1 tablespoon chili powder
1/4 teaspoon oregano,
crumbled
1 (approximately 15 ounc
es) can kidney beans, und
rained
8 ounces taco flavored tor
tilla chips, or your favorite
flavor
2 cups shredded lettuce
1 large tomato, coarsely
chopped
1/2 cup chopped onion
Sour cream or guacamole
Brown ground beef and
onion. Drain. Add garlic,
tomato sauce, tomato juice
or broth, chili powder and
oregano.
Simmer mixture for 2
minutes. Layer the beef
mixture with beans and
corn chips in a greased 2-
quart baking dish, ending
with com chips.
Cover and bake at 350°
oven for 40 minutes. Just
before serving top with
sour cream or guacamole
(or both) and sprinkle with
lettuce, tomato and chopped
onions.
„53580
' 53253