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■ B . APPLE PIE
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HOUSTON HOME JOURNAL
fls ‘American as appfe pie
The expression “as American as apple pie,” was originally
“as American as motherhood and apple pie,” and during World War 11,
became a soldier’s answer to the question, “What are you fighting for?” - “For mom and apple pie.”
By CHARLOTTE PERKINS
Journal Staff Writer
Cool weather is tak
ing its time arriving
in Middle Georgia,
but October’s here
and it’s time for
parades, fairs, fes
tivals and apple
pie.
Check out your grocery store
produce section for a bounty of
apples from across the country, or,
even better, plan a trip to the 2007
Georgia Apple Festival in Ellijay,
because Georgia has some of the
best tasting apples in the coun
try, and they’re straight from the
orchards.
Apples are high in dietary fiber,
low in sodium and contain no cho
lesterol. A medium-sized apple
contains only 80 calories.
Of course, if you add pie crust,
sugar and ice cream, that count is
going to skyrocket, but consider it
your patriotic duty.
Which apples should you use for
pie-baking? The consensus from
several sources is
Rome, Empire, Gala, Jonagold,
Jonathan and Mclntosh.
Deep Dish Apple Pie
From the USA Apple
Association,this is a classic recipe.
You can make your own pie crust
or used the prepared versions.
8 Empire or Mclntosh apples
Juice of a lemon
3 tablespoon plain flour
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nut
meg
Experiencing good care from good cooks
After spending many
days in the Perry
Hospital this sum
mer I found that the nurses
are won
der f u 1
cooks.
I had a
very good
time shar
ing and
receiving
recipes
and I want
to share
with my
readers
Jean Rea
Cooking with
Jean
today. I must also say that
they were great nurses as
well as cooks.
If I ever go back to the
Perry Hospital I hope the
nurses will slip me in a little
food when nobody is look
ing. I promise I will not tell
Great grapes
Today, scientists all over the world are explor
ing the phytonutrients found in fresh grapes
and finding vital
links between fresh
grape consumption
and the prevention
of diseases such as
cancer and heart
disease.
A 3/4 cup serving
of grapes contains
just 90 calories, no
sodium or choles
terol and virtually
no fat. Grapes also *
contain potassium
and fiber.
For individu-
als with glylcemic index concerns, grapes are
considered a low glycemic index food and can
fit into almost any lifestyle diet. The glycemic
index measures the impact a food has on blood
glucose levels.
Source: California Grape Commission
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3 tablespoons sugar
1/3 stick cold butter, in small
pieced
Shortcrust pastry
1 egg, beaten
1 tablespoon sugar for sprin
anyone.
Here are some of the reci
pes they gave me.
Sue Dobose, nurse anes
thetist, shared the recipe for
grits that won her a prize at
the Georgia National Fair.
Fiesta Grits Cakes
with Southern Caviar
6 cups milk
2 tablespoons butter
2 cups white grits
1 teaspoon salt
1 cup Four Mexican Cheese
Mix
1/4 cup chopped green
chiles
1 cup flour
2 eggs, beaten
1 cup Panko bread
crumbs
Olive oil for frying.
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In sauce pan, bring milk,
butter and salt to boil.
Whisk in grits. Cook for five
minutes, stirring constantly.
Add chiles and cheese. Stir
until cheese is melted and
grits are thick.
Season with salt and
pepper. Spread grits onto
sprayed cookie sheet. Let
cook in refrigerator.
Southern Caviar
Topping
1 15-oz. can black eyed
peas, rinsed and drained
1 8 -oz. can corn
1/2 cup finely chopped
onion
1/4 teaspoon black pepper
1/4 teaspoon salt
1/4 cup Italian Dressing
'The Double Yolk Twins'
return
Jewell Hutto and Holly Hydell, stars of the
Georgia Egg Board’s cooking shows, will be
back in town this week at the Georgia National
Fair. Free shows are Friday at 2 and 3:30 p.m.,
and Saturday at 1:30, 3 and 4:30 p.m. in the
Miller-Murphy-Howard Building. The dynamic
egg-cooking
duo will make
you laugh
while they
demonstrate
such recipes
as Mama Mia’s
Pumpkin Pie
and Spamalot
Scramble.
You don’t
want to miss
these two as
they cut up,
wave their
whisks and
whip up one
n
kling
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Peel, core and cut apples into
thick slices. Sprinkle with lefnon
juice in a bowl. Sift in flour, cin
namon and nutmeg. Add sugar,
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delicious dish after another.
Recipe ol the Week
Saffron Sausage Paella
2 cups low sodium chicken broth
2 cups water
1/4 cup sliced sundried tomatoes
1/4 tsp. paprika
Pinch saffron
1 tablespoon olive oil
6 oz. cooked chicken or turkey sausage,
sliced into half moons
6 oz. frozen artichoke hearts
1 tablespoon, minced garlic
1 1/2 cups arborio rice
1 cup sliced California ripe olives
2 tablespoon chopped chives
Pour chicken broth and water into a small
saucepot. Add sun dried tomatoes, paprika and
saffron and bring to a boil. Set aside. Heat oil in
a large oven proof saute pan or paella pan over
medium-high heat. Add sausage and artichokes
then toss around gently to coat.
Spoon into
deep oven-proof pie dish dish.
Dot with butter. Roll out pastry
trimmings. Cut out.an apple and
leaf shape. Brush pastry lid with
beaten egg. Place pastry apple
and leaf on the top. Brush these
with egg too. Sprinkle all over
with sugar. Bake in a pre-heated
oven Gas 5 at 375 degrees F /
190 degrees C for 25 minutes or
until top is golden and crusted and
apples are tender.
Five Step Apple Pie
From the Michigan Apple
Commiteee, this is a quick recipe,
making use of some brand name
ingredients.
1 package (9 oz.) Jiffy Pie Crust
Mix
7 cups thinly sliced peeled tart
Michigan apples
1 cup sugar *
2 tablespoons cornstarch
2 tablespoons lemon juice
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon butter, cut into
small pieces
1 (12 oz.) container T. Marzetti’s
Caramel Apple Dip
Prepare pie crust according to
package directions for 2 crust pie.
Place bottom crust in 9-inch pie
dish.
Combine apples, sugar, corn
starch, lemon juice, cinnamon and
nutmeg in large bowl. Toss gently
to evenly coat apple slices. Spread
filling evenly over bottom crust.
Dot with pieces of butter.
USA Apple
ELUM
12 cup diced tomatoes
4 tablespoons chopped
cilantro
1/4 cup sour cream
Combine black-eyed peas,
WEDNESDAY, OCTOBER 3, 2007 ♦
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corn, onion, salt, pepper and
Italian dressing in pan. Cook
over medium heat until thor
oughly heated. Remove from
heat. Stir in tomatoes and 3
tablespoons cilantro. Keep
“More o// the menu
and cook for 4-5 minutes, stirring occasion
ally to brown evenly. Stir in garlic and rice and
continue cooking for another 1-2 minutes. Pour
in chicken broth and California Ripe Olives and
simmer for 10 minutes over medium-low heat.
Transfer pan to a 500°F oven for approximately
7 minutes until rice is cooked through, but not
dry.
Remove from oven, allow to rest for 5 min
utes, then sprinkle with chives and serve hot.
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Moisten edge of lower crust
lightly with water. Cover with top
crust, trim and flute edges. Cut 3
slits in top crust for venting.
Bake in preheated 400°F oven
40 to 45 minutes or until crust is
golden and apples are tender when
pierced with a fork. (To prevent
over browning, cover edge of pie
crust with foil. Remove during last
20 minutes of baking.)
Serve warm pieces of apple pie
drizzled with T. Marzetti’s Caramel
Apple Dip just before serving. Heat
dip to drizzle easily.
Easy Apple Pie
This recipe, also from Michigan,
makes use of canned filling, but
livens it up with brown sugar, cin
namon and almonds.
1 (6 oz.) graham cracker crust
Vegetable cooking spray
1/3 cup all-purpose flour
3 tablespoons firmly packed
brown sugar
1 teaspoon ground cinnamon
1/4 cup cold butter, cut into piec
es
1/2 cup toasted chopped
almonds
2 cans (21 oz. each) Michigan
Apple pie filling
Preheat oven to 350°F. Spray
bottom and sides of graham crust
with vegetable cooking spray. Bake
5 minutes; cool on wire rack.
Meanwhile, combine flour, brown
sugar and cinnamon. Cut in but
ter until mixture resembles coarse
crumbs. Stir in almonds.
Place cooled crust on baking
sheet. Spoon pie filling into crust.
See APPLE, page iB
warm.
Cut cooled grits mixture
with a round cutter. Dip
grits cake first into flour,
then egg mixture and then
Panko. Fry in olive oil until
lightly browned.
Spoon warm Southern
Caviar mixture over grits
cakes and top with sour
cream and remaining cilan
tro.
Sandra Blum's
Collards
Sandra Eilum, nursing
technician, shared her way
to cook collards for good
health.
1 can chicken broth
1 stick low-cholesterol
margarine
See COOKS, page 2B
1B