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♦ WEDNESDAY, OCTOBER 3, 2007
Special meal? How about a French dinner
For most of us social life
and entertaining picks up
in the fall. If you are hav
ing guests for a special meal, how
about a French dinner?
French food is considered the
creme de a creme of cuisine.
Although I enjoy cooking, I have
always been a bit intimidated by
French cookbooks. Some make it
sound so hard!
I’ve read a few I might be able to
follow if I gave up my day job. I am
particularly overwhelmed when a
recipe calls for homemade brown
stock. I should have started last
week, and where do find knuckles
and marrow bones anyway?
I believe the following recipes
are easy to follow and delicious
even if the onion soup uses bouil
lon rather than homemade beef
stock. Set the table with a check
ered tablecloth and candles, add a
bottle of wine and viola!
French Onion Soup
1/2 stick of butter
4 large onions, thinly sliced
1 teaspqon dried thyme
1 tablespoon flour
6 cups beef bouillon
freshly ground pepper
6 thick slices French bread,
toasted
6 tablespoons grated Swiss
cheese
3 tablespoons Parmesan cheese
Over medium heat, melt the but
ter in a large soup kettle. Add
the onions and saute until they
are translucent. Add the thyme
and continue sauteing until the
onions are golden brown. Add the
flour and stir for about 3 minutes.
Slowly add the bouillon and cook,
APPLE
From page iB
Sprinkle crumb mixture
evenly over apple filling.
Bake 20 to 25 minutes, or
until crumb topping is gold
en. Serve warm.
Virginia Apple Pie
From Virginia,this pie is
made richer with egg yolks
Women of All Saints selling a variety of casseroles for holidays
Special to the Journal
The Episcopal Church
Women of All Saints’ are
making preparations for
their annual Casserole Sale.
Orders will be taken until
Oct. 14.
They are making 150
chicken and 100 of each of
the other casseroles - squash,
broccoli and sweet potato.
Orders will be cut off once
the total is reached so orders
COOKS
From page iB
1 bell pepper diced
Shredded collard greens
Add first three ingredients
to the pot. Bring to a boil.
Stir in collard greens. Let
cook until tender.
Catherine Cravens
Lasagna
1 box lasagna noodles,
cooked and drained
2 jars Ragu sauce with
tomato, onion and garlic
1 lb.ground beef
1 large container Ricotta
cheese
2/3 cups Mozzarella cheese
legg
3 tablespoons Parmesan
Cheese
1 package of frozen bell
pepper and onion seasoning
mix
Cook and drain ground
beef. Mix meat with Ragu
sauce. Mix Ricotta cheese,
egg and Parmesan cheese
together.
Layer in a buttered pan
in this order: sauce, noodles,
Ricotta cheese mix, moz
zarella. Bake in 375 degree
oven for one hour.
Remove and let sit for 10-
15 minutes before cutting
into squares.
Chocolate Fruit Dip
This recipe is also from
stirring until it
comes to a slow
boil. Add freshly
ground pepper
to taste.
Simmer the
soup on very
low for 20 min
utes. Taste and
add salt, if nec
essary.
Put a slice of
French bread
into each bowl and top each with
a tablespoon of Swiss cheese and
a 1/2 a tablespoon of Parmesan.
Add the hot soup and serve imme
diately.
French Chicken with
Wine and Cream Sauce
This dish is my husband’s spe
cialty. The sauce is so good I could
make a meal of just the sauce and
rice, but the chicken is great, too.
Here is his recipe:
6 medium chicken breasts
1 stick butter, divided
1/4 cup lemon juice
white pepper
salt
8 oz fresh mushrooms, sliced
1 medium onion, sliced and
chopped
1/2 cup white wine
1 cup chicken stock
1 pint heavy cream
3 green onions, cut in 1-inch
pieces
1 cup uncooked rice
You need two flying pans and a
plate for this dish. One must be
an old fashioned cast iron or other
oven-pfoof pan.
Preheat the oven to 400 degrees.
and thick cream
Line a deep pie pan with
rich pastry; fill with peeled
and sliced apples. Mix well:
1 1/4 cups sugar
2 tablespoons cornstarch
1/4 cup butter
3 egg yolks, well beaten
1/2 cup thick cream
1/4 cup milk
Juice of 1/2 lemon
Spread this mixture over
the apples. Bake in oven at
350 degrees F. until done.
need to be in early. Sales may
not last until Oct. 14.
This year’s casseroles are
chicken, squash, broccoli and
sweet potato. The chicken
casserole contains all chicken
breasts cut in bite-sized piec
es with sour cream, topped
with crackers, poppy seeds
and butter.
Chicken and sweet potato
casseroles are sl2. Squash
and broccoli are $lO. Orders
may be placed in several
Catherine Cravey.
1 carton of heavy whipping
cream
2 tablespoons of cocoa
2 tablespoons of sugar
Pinch of cayenne pepper
Mix whipping cream, cocoa
and sugar with a mixer until
TThe TTAveRy
oi ilic New Perry I lofel I
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Pour the lemon juice onto plate.
Put the chicken breasts in the
lemon juice and let sit for a min
ute. Turn them over and let sit
for another minute. Season the
chicken with white pepper and
salt. Melt 1/2 stick of butter in the
oven-proof skillet and reduce the
heat to medium low. Saute the
chicken slowly in the butter until
both sides are white. (Start the
rice, see below)
Put the frying pan with the
chicken in the oven for ten min
utes. While the chicken is in the
oven, melt the other half stick of
butter in the other frying pan.
On medium heat, saute the
chopped onions and mushrooms
until soft. Remove chicken from
oven and place chicken breasts on
a plate, 1 leaving the juices in pan.
Strain the juices from the onion
and mushroom saute pan into the
juices from the chicken. (Reserve
the onions and mushrooms.) Add
the white wine and boil down until
the sauce will coat a spoon. Add
the chicken stock and boil down
again. Add the cream and boil on
medium heat until it thickens.
Adjust the seasoning (salt, white
pepper, lemon juice) to taste. Add
the green onions to the sauce and
boil briefly. Put the chicken breasts
in the pan with onions and mush
rooms. Pour sauce over chicken
and heat on medium until sauce
is bubbling for a minute to reheat
chicken.
Perfect Rice: Boil two cups water
with a half teaspoon of salt. When
boiling add one cup uncooked rice,
bring back to boil, reduce heat to
low and cover. Cook 20 minutes.
Spread the rice on a pretty serv
ing platter. Top with the chicken
and pour the sauce over both. My
husband serves herbed green beans
Yvonne
Sutherland
yvonnes@windstream.net
Beat the egg whites until
stiff; slowly add 6 table
spoons sugar. Spread this
over the pie. Bake slowly
until meringue is browned.
- Source: Edwin C.
Moellering and Otto Dittmar,
Fredericksburg Home
Kitchen Cook Book (12th
edition)
Dutch Apple Pie
Found on virtual.jerusa
ways.
Mail order to All Saints’
Church, E O. Box 7423, WR,
GA 31095; include check to
ECW. Or, call the church at
923-1791; check needs to be
mailed to the church imme
diately.
Orders can be placed with
an ECW member or in per
son at the church during
office hours.
Casseroles can be picked
up at the church Parish Hall
fluffy. Add pinch of cayenne
pepper and mix. Use as a dip
for fruit of your choice.
‘Petunias Leve ‘lt Coot
Get Yours At
Lewis Farms Nursery
830 Hwy. 26 - Elko
(478) 954-1507
FOOD
lem. com, this Jewish heri
tage recipe was created a
grandmother named Minette
Greenman.
1 9-inch unbaked pie shell
Topping
2/3 cup unsifted all-pur
pose-flour
1/3 cup light brown sugar,
firmly packed
1/3 cup butter or marga
rine
Filling
Nov. 3 from 9 a.m.-l p.m.
During this time, the women
will also have a bake sale and
a holiday marketplace with
items from select vendors
and the church parishioners.
Any vendors interested in
a table at the Marketplace
can contact Elsie Laßoche,
922-9739. Tables are S2O
and 10 percent of sales.
Proceeds from the casserole
sale and a wine and cheese
party scheduled for Nov. 11
CNAsand
IPNs needed
Pine Hill Nursing Cen
ter, located in Byrom
ville, Georgia, cur
rently has excellent
opportunities for LPNs
and CNAs to join our
dedicated team, 7p
7a. We provide a sup
portive environment
in which to work and
grow. To learn more,
please apply in per
son to: 712 Patterson
Street, Byromville, GA
31007. EOE.
154055
One mile North of Montezuma, Hwy. 49 • 478-472-8767^
Hours: Mon.-Sat. 9:ooam-s:3opm * Sun. CLOSED - Jpy j
JSStt
• Okra • Shelled Peas & Butterbeans • Green Beans • Sweet Potatoes • Squasht
i • Apples • Other Fruits & Vegetables ,
• Homemade Ice Cream • Discounted Oil Paintings
as a side dish.
Dessert Crepes
Until recently, I had not made
crepes for years. When I made
them in the past, I used an electric
crepe maker. They developed holes,
and I always had difficulty loosen
ing the edges. When my crepe
maker died, I tried without success
to make my crepe maker recipe in
a skillet.
I decided it was time to learn
how to make them on the stove. I
searched through all my cookbooks
and online. Some recipes called
for stirring in the flour and ignor
ing the lumps and some called
for straining the batter-too. messy.
I finally settled upon a blender
recipe from about.com. It worked
like a charm. It was actually easier
than using an electric crepe maker.
If I can do it, so can you!
This recipe makes about 14
crepes. If you plan on serving 6
diners 2 each, you will have 2
extra as a margin for error. (Crepes
freeze well.
Cool them, stack them on top of
one another and wrap tightly in
foil and put them into a freezer
bag. Thaw them at room tempera
ture for one hour. Reheat them in
the foil at 325 degrees for 10 to 15
minutes.)
4 eggs
1 cup flour
1/2 cup milk
1/2 cup water
1/2 teaspoon salt
2 teaspoons sugar
1 teaspoon vanilla
2 tablespoons melted butter
Measure all the ingredients into
a blender. Blend for about 1 min
2 lbs. tart cooking apples
1 tablespoon lemon juice
2 tablespoons flour
3/4 cup granulated sugar
Dash salt
1 teaspoon cinnamon
Prepare pie shell, and
refrigerate until ready to
use. Make topping: Combine
flour and sugar in medium
bowl. With pastry blender,
cut in butter until mixture
is consistency of coarse com
are used to fund ECW proj
ects.
Last year’s donations
included money to Foster
Kids for backpacks, dona
tion to Cherished Children’s
Daycare facility, Phoenix
Center and NAMI.
The Churchwomen also
donated money to the prin
cipal’s discretionary funds at
eight local elementary and
middle schools for assistance
to children and families in
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mmmwmWS
10% OFF With This Acf
For NON Member Rentals
Good For October, November & December.
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HOUSTON HOME JOURNAL
ute. Let stand for 1 hour.
Spray a 5” to 6” crepe pan or
sturdy skillet with cooking spray.
Heat over medium high heat.
Measure out 1/4 cup of batter and
pour it into the pan. Tilt the pan to
distribute the batter evenly, mak
ing a VERY thin pancake. When
there are several bubbles in the
crepe, loosen the edges with a
spatula and flip the crepe. Cook
until there are brqwn spots on the
underside and remove to a plate.
Serving suggestion: Put a large
spoonful of your favorite fruit in
the center of each crepe and roll.
You could use sweetened berries,
peaches, bananas, or pears. Stewed
apples with cinnamon would be
good, too.
Top with ice cream or whipped
cream and sprinkle with cinna
mon.
GETTING ORGANIZED: This
dinner would be very easy to pull of
with a little organization. Set the
table in advance. Chill the wine.
Make the crepes early in the day
and wrap them in foil to be reheat
ed as described above. Prepare the
onion soup in advance and sim
mer only 10 minutes. Before serv
ing, reheat and simmer another 10
minutes.
Finish according to the direc
tions. You could stop the prepara
tion of the chicken at the point of
the final heating.
Serve the soup and enjoy it with
your guests. Bring the chicken to a
boil as described above.
Before serving the main course,
preheat the oven to 325 for warm
ing the crepes.
After dinner, while the guests
begin their coffee, reheat and
assemble the crepes with the trim
mings of your choice. Take a bow!
meal. Refrigerate. Preheat
oven to 400 degrees.
Make filling: Core and
pare apples. Slice thinly into
large bowl. Sprinkle with
lemon juice. Combine flour,
sugar, salt, and cinnamon,
mixing well. Toss lightly
with apples. Turn filling into
unbaked pie shell, spreading
evenly.
Cover with topping. Bake
40 to 45 minutes, or until
apples are tender
need.
They provided 30 gift cer
tificates for ham or turkey
for Thanksgiving baskets
prepared by the church.
Donations within the church
include money to the Altar
Guild, the Food Pantry,
ladies softball team and
the Rector’s Discretionary
Fund.
Contact Linda Christie,
953-4046 for more informa
tion or with any questions.
OcA/oAa/c/bee
521 F. Satterfield Road
P.O. Box 74
Perry, Georgia 31069
(478) 224-4443
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54107
54273