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■ B . APPLE PIE Fn-nrl HOTDOGS : Li.- ‘t’siTifi.''. •■m'■ i •*: %.:•••/#■? .ft AfflW| 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 * mi ■ ‘.v-‘ - ■ . 'JKlah. 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. 9H a— mm I I 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 . _ _ *■ i -vi/'... Peel, core and cut apples into thick slices. Sprinkle with lefnon juice in a bowl. Sift in flour, cin namon and nutmeg. Add sugar, - mBEm ■ • £ t M j 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 ♦ mkß VWk!u%' DOBOSE 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. ■ ..ySv-jjsHplP ’‘W* yi.Atf 1 r 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