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2B ♦ 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 | LIVE MUSIC [ Friday 10/5 Acoustic guitar at 8 PM Happy Hour: 2-for-l beer & wine 5-8 Saturday 10/6 #l2 IK;A (a Tennessee (HD) 3:30 #9 I lorida (<7 #1 I SU (III)) 8:00 .Mondav to Saturday 800 Main Street myspai p.< pm-/tliet.iverv 478.987 . 1000 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 HZni Wmwt lJß| €Ml fammWmWm mmmwmWS 10% OFF With This Acf For NON Member Rentals Good For October, November & December. jf Chewy'S. / | U tipounci/, 1 1 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 wW*. jMWW • mW, W WM A 54107 54273