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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 jean Rea 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. Mto Wmm'& pmm One mile North of Montezuma, Hwy. 49 • *j Hours: Mon.-Sat. 9:ooam-s:3opm • Sun. CLOSED |AfO PICK' Okra • Shelled Peas & Butterbeans • Green Beans • Sweet Potatoes • • Apples • Other Fruits & Vegetables , Homemade ice Cream • Discounted Oil Paintings 4 ihh PL 3m HgprSPyff - M » x waHUBK jk ’’vYS' ■ mbs mm »iMBr .■jmmßmsmimSm ß Kjpjr \Tr % J§i| gs JHH «\ jfik ws® *** ML J 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 WMMim 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. Here is the real trick: The "•W* ■ v WfiilJF’ A Cm * Vm msAWM £ FOOD 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. if 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 mmmmmmiW 10% OFF With This Ad For NON Member Rentals Good For October, November & December. A I \\Q%i c-J/ Oie C&veßy «t fkc NCW Perry Ilotel Ranch Howard for Two Nights! 9:00 PM Friday 10/12 ✓ 8:00PM Saturday 10/13 (Outside) Happy Hour: 2-for-i beer & wine 5-8 FOOTBALL on the BIG SCREEN Saturday 10/13 ✓ 6:00 PM #24 UGA @ Vanderbilt Mondav to Saturday ntyspace.com / thetavery Come experience Autumn ‘Unique Ffome ‘Accents, Accessories, Antique ‘Furniture & Linens Fine Quality Cashmere Shawls 30% OFF ALL Silks 50% OFF in our Lydias Corner ****** HOUSTON HOME JOURNAL 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. PANSIES FOR SALE Landscapers & Home Gardeners Majestic Gianty A Other Varieties Lewis Farms Nursery 830 Hwy. 26 Elko, GA Call Tim Lewis at (478) 954-1507 OcAlaAatcAee 521 F. Satterfield Road RO. Box 74 Perry, Georgia 31069 (478) 224-4443 LIVE MUSIC 800 Main Street 478.987 . 1000 913 Carroll Street Perry, Georgia 31069 478‘224‘4114 www.themosaicturtle.com 54.M5/V. 54107 54048