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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. mmsssmnßsiEm flAHeritaoe ’^Luußlind 1 -800-DQNATE-CARS u soq DAVID OVERTON JEWELERS y\ ‘Jewelry Repair & Cleaning / \ ‘Watch Repair / \ . Hours: 'Engraving Mon. Fri. 'vwvlZy / 'Appraisals 9:3oatn-s:3opm S' ‘Estate Jewelry Sat ' \▼ / _ 7 9:3oam-2pm ‘Class Rings We Buy Gold Scrap!! Bring It In And Let Us Weigh It. 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 r Become an AVON Independent Sales Representative! ONLY $lO to start! THE COST OF LUNCH...COULD CHANGE YOUR LIFE You are guaranteed 50% earnings on your first four orders of SSO or more! Set your own hours! Unlimited earnings! Work from home! No inventory to keep! Teresa Friffin (52583. Boaq*pAngel FREE 4-NIGHT VACATION! Donate Car • Boat • RV • Motorcycle 1-800-227-2643 www.boatangel. com IHi Sl@Bi 100 N. Houston Lake Rd. * Galleria Point Shopping Plaza Centerville, GA 31028 TKA DOLIAKN 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