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♦ WEDNESDAY, OCTOBER 10, 2007
2B
Recipes with eggs from the 'Double Yolk Twins'
From Staff Reports
The “Double Yolk Twins’
from the Georgia Egg
Commission did some kid
ding around and some seri
ous cooking during the first
weekend of the Georgia
National Fair.
Holly Hidell, dressed as
‘Annie’ and Jewell Hutto,
dressed as the wicked witch
from “The Wizard of Oz,’
told jokes and cut up with
each other and the audience
as they whipped up a number
of easy and tasty recipes.
Hutto explained that they
weren’t presenting egg reci
pes. They were presenting
recipes with eggs, so there
was a good variety of dishes.
Those attending the free
show got to try each dish,
and received copies of the
recipes.
For those who didn’t make
it, here are the recipes from
the show.
Annie's Sweet
Potato Hash Bake
This is a rich, but not over
ly sweet dish that combines
sweet potatoes with frozen
butternut squash.
Margarine
1 29-oz.can sweet potatoes,
drained well and mashed
1 12-oz. package frozen
butternut squash, defrosted
2 eggs beaten
3 tablespoons soft cream
cheese
1 9.6-oz. jar cranberry rel
ish
2 tablespoons light corn
syrup
Fried apple pies a southern favorite
Fall is officially here and
that means cooler weather
and a new crop of apples.
We can do
so many
things
with
apples. We
decorate
with them,
eat them
raw for a
healthy
snack
or make
some
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Cooking with
Jean
wonderful dishes. They are
so good to add to chicken
or tuna salad, and when it
comes to dessert, there is
no limit. Good cooks in the
south have been making
fried apple pies for years, but
in case some readers don’t
have a recipe, I will share a
good one.
Fried Apple Pies
2 Georgia apples, peeled
HOG
From page iB
off the peppers and pour
the boiling water over the
chili peppers. Let them soak
about 30 minutes, turning
them over occasionally.
When they are soft, puree
in a blender along with the
onions, the other two garlic
cloves (peeled) and 1 tea
spoon salt. NOTE: I used
medium hot peppers and the
stew was not at all spicy. If
you want really spicy stew,
use hotter peppers.
When the pork is done,
remove it to a cutting board
and shred the meat with two
forks. Discard any bones.
Return the pork to the broth
and add the chili sauce,
canned tomatoes and hominy.
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Okra • Shelled Peas & Butterbeans • Green Beans • Sweet Potatoes •
• Apples • Other Fruits & Vegetables ,
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Journal/Charlotte Perkins
Holly Hidell and Jewell Hutto put on a show for the Georgia Egg Commission at the
Georgia National Fair. Hidell, left, was dressed as Little Orphan Annie, and Hutto was
costumed at the wicked witch from “The Wizard of Oz.”
1/4 cup brown sugar
2 tablespoons butter, melt
ed
Topping:
1 cup brown sugar
1/2 cup all-purpose flour
1 1/2 cups pecan pieces
4 tablespoons butter, melt
ed
Preheat oven to 350
degrees. Lightly coat bottom
and sides of a 2-quart bak
ing dish with margarine. Set
aside. Combine sweet pota
toes, squash, eggs, cream
cheese, relish, corn syrup,
brown sugar and butter. Mix
and chopped
1 cup raisins
1 lemon, juiced with peel
grated
3/4 cup sugar
1 egg beaten
Pastry for two double crust
pies
Combine apples, raisins,
lemon juice, grated lemon
rind, sugar and egg in sauce
pan. Bring to boil, lower heat
and simmer sminutes. Cool.
Prepare pie crusts. Roll out
1/4 at a time to 1/8” thick
ness. Cut in 4-inch circles.
Place one tablespoon apple
mixture on each pastry circle.
Fold in half. Moisten edges
with milk or water and press
together with the floured
tines of a fork.
Fry in shallow oil, 2 inches
deep, heated to 375 degrees,
for about four minutes or
until golden brown. Dust
with powdered sugar.
French Apple Pie
Simmer about 20 minutes.
Taste and add additional salt
if necessary.
Serve with your choice of
accompaniments: Tortilla
chips, diced avocado, thinly
sliced iceberg or romaine let
tuce, chopped white onion,
diced radishes, lime wedg
es, or dried hot red pepper
flakes. I chose chopped
onion, lime wedges and tor
tilla chips. The stew was
wonderful with the squeeze
of lime!
Barbecued Ribs
Did you ever have ribs
that were so tough you could
hardly bite the meat off the
bone? To make tender ribs,
some grilling experts recom
mend hours and hours of
slow smoking. That will
work if you have lots of
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well. Pour into baking dish.
Bake for 30 minutes.
Remove from oven and set
aside. Combine brown sugar,
flour, pecan pieces and melt
ed butter. Mix well, sprinkle
over sweet potatoes. Return
to oven and bake for 10 min
utes.
Mama Mia’s Sweet
Pumpkin Pie
Here’s a spiced up pump
kin pie with fruit wine.
2 eggs
1/2 cup brown sugar
1/4 cup raw sugar
If your family likes sur
prises use tiny red cinnamon
candies instead of spice in
filling. They add color and
flavor.
Pastiy for 9” one-crust pie
3/4 cup sugar
1 teaspoon cinnamon or
nutmeg
6 to 7 cups sliced apples
1 1/2 tablespoon butter
Crumb Topping:
1/2 cup butter
1/2 cup brown sugar,
packed
1 cup flour
Heat oven to 425 degrees.
Mix sugar and cinnamon.
Mix lightly through sliced
apples. Heap up in pas
try-lined pie pan. Dot with
butter. Mix ingredients for
crumb topping and sprinkle
on apples. Bake 50 to 60 min
utes. Serve warm with cream
or ice cream.
Apple Brown Betty
8 cups peeled, cored and
time! Others parboil the ribs,
diluting the flavor. I like to
precook them AND preserve
the flavor. Here is my easy
method:
1 package of spareribs
Cajun or creole seasoned
salt
1 or 2 onions, sliced
3 or 4 bay leaves
Your favorite barbeque
sauce
Preheat the oven to 325
degrees. Season the ribs
with Creole or Cajun sea
soned salt. Lay them in a
roasting pan and distribute
the onions and bay leaf on
top. Cover tightly with foil
and bake 1 1/2 hours or until
tender. Remove the ribs from
the pan.
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1/4 teaspoon salt
1 teaspoon pumpkin spice
1 teaspoon ground cloves
3 tablespoons soft light
cream cheese
1/3 cup buttermilk
1 15-oz. can pumpkin
2 tablespoons Arbor Mist
Pinot Grigio Island Fruits
Wine
1 9-inch deep-dish pastry
shell
Salt
Preheat oven to 375
degrees. In a mixing bowl,
beat eggs, brown sugar, raw
sugar, salt, pumpkin spice,
cloves, cream cheese and
sliced apples (about 4 large)
1/2 cup apple cider
1/4 cup sugar
1/2 teaspoon ground cin
namon
1/4 teaspoon ground nut
meg
3/4 cup quick-cooking oat
meal
1/2 cup all-purpose flour
1/4 cup firrtily packed
brown sugar
5 tablespoons butter, melt
ed
Vanilla ice cream
Preheat oven to 350
degrees. In a large bowl,
combine apple slices, cider,
sugar, cinnamon and nut
meg, tossing gently to coat
apples. Spoon apple mixture
into a 2-quart baking dish.
In a small bowl, combine
oatmeal, flour and brown
sugar. Stir in melted but
ter until mixture is crum
bly. Sprinkle evenly over
apples.
Bake 45 minutes or until
See APPLE, page SB
meat and onions will release
a good deal of juice, and I
don’t like to waste that fla
vor. Pour the juices into a
sauce pan and, over medium
high heat, bring to a boil.
Stirring carefully, reduce the
juices until they are thick
and syrupy.
Stir in just enough bar
beque sauce to baste the ribs.
This way you can have ten
der ribs and a flavorful bast
ing sauce.
Put the ribs on the grill
or broil them in the kitchen
until they are nicely browned,
basting constantly with the
barbeque sauce.
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54463
buttermilk until smooth.
Add pumpkin and wine and
beat until smooth. Set aside.
Sprinkle pie shell around
edges and center with salt.
Pour pumpkin filling into pie
shell.
Bake for 10 minutes, reduce
heat to 350 degrees and bake
45 minutes longer or until
center is done Remove from
oven and cool on wire for
two hours. Place in a pie con
tainer and refrigerate until
ready to serve.
Wicked Fritters
Packed with flavor, these
baked fritters combine com
muffin mix, pork sausage, a
whopping amount of sage,
cheese, okra and other ingre
dients for a tasty treat to
serve with sour cream or
salsa.
1 lb. hot pork sausage,
cooked well, drained, crum
bled
2 eggs beaten
1 tablespoon yellow mus
tard
1/2 teaspoon hot sauce
2 8.5-z. packages com muf
fin mix
2 teaspoons sage
1 14.5-oz. can petite-diced
tomatoes, drained well
1 cup Cheddar cheese,
shredded
1 tablespoon butter
1/2 cup onion, chopped
1 cup fresh okra sliced
thin
Vegetable spray
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Salt
Pepper
Preheat oven to 425
degrees. In a skillet, cook
sausage over high heat. Drain
well and set aside. In a small
bowl, mix eggs, mustard and
hot sauce. Set aside. In a
large bowl, combine muffin
mix, sage and egg mixture.
Add sausage, tomatoes and
cheese muffin mixture.
Mix well and set aside.
In a skillet melt butter, add
onions and okra. Season
with salt and pepper to taste.
Saute over medium heat
until onions and okra are
tender. Fold onion and okra
into sausage and muffin mix
ture. Spray a light-colored
baking sheet with vegetable
spray and drop mixture by
rounded tablespoons onto
baking sheet. Bake for six
minus. Remove from oven,
flip fritters and flatten with
spatula Return to oven and
bake for another six minus
or until golden brown. Serve
with sour cream and salsa.
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