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HOUSTON HOME JOURNAL
Soup *R f Spud
Make your own masterpieces
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Journal/Charlotte Perkins
Taylor, shown here in her restaurant kitchen, says she’s lost 34
pounds just staying on the move in her new restaurant and sticking
with the wholesome choices she’s offering her customers.
By CHARLOTTE PERKINS
Journal Staff Writer
baked potatoes you want, along
with a salad bar, and so many dis-
Remembering when women got together for food, fellowship
When I was growing
up (many years
ago) women used
to get together to fellowship
and learn
from each
other.
They
quilted
together,
shared
recipes
and trad
ed flour
and feed
sacks. Of
course,
■pr w-
Jean Rea
Cooking with
Jean
~ w “* " ~ )
there was always food
served.
Thinking green
There’s new plastic cutlery that’s made from
i
choice.
Recipe of the week
Bread bowls for soup or dip
From Fleischmann’s, this is an easy white
ferent toppings that you’d have to
go several times to try them all.
It’s up to you to get creative.
You can add grated cheese or
diced ham to your soup, top your
potato with sour cream or chili or
cheese (or all three), or build your
own salad. You can even go all out
and have a potato, and soup and
salad, with toppings on all three.
Sweet potatoes are an option, as
hat’s on the
menu at Soup
‘R’ Spud?
All the hot
soup or chili
you want,
and all the
We seem so busy these
days, and I am afraid we
have lost and given up some
thing we really need, and
that is the close friendship
and fellowship and sharing
with other women.
Invite some people over.
It is not necessary to clean
the house. Make some “fin
ger food” or ask them each
to bring some and have a
good relaxing time. Here are
some “finger food” ideas.
Onion-stuffed ham
roll
100 percent recycled plas
tic, and designed with cut
outs to reduce the plastic
further.
These sturdy forks,
knives and spoons from
Diamond, are in most gro
cery stores now under the
name Renew Dinnerware.
So if there are times
when you need throwaway
cutlery, there’s a “green”
environmentally-friendly
1 package (3 oz.) cream
cheese at room temperature
10 slices smoked ham
10 slender green onions,
washed and trimmed
Spread the cheese to the
very edge of each slice of
ham. Lay an onion at one
end and roll the ham around
the onion into a tight cylin
der. Secure with a toothpick
if necessary. Repeat to make
10 rolls.
Cover and chill until ready
to serve.
Remove toothpicks before
serving. I made these for a
large party and cut them
into one inch lengths.
' Ti'i I
bread that
cooks up into
a crusty round
and can be
hollowed out
for soup.
5-1/2 to 6
cups all-pur
pose flour
2 table
spoons sugar
2 envelopes
Fleischmann's
Rapidßise
Yeast
1-1/2 tea
spoons salt
* 1 cup water
1 cup milk
2 tablespoon butter or margarine
In a large bowl, combine two cups flour,
sugar, undissolved yeast, and salt. Heat water,
milk, and butter until very warm (120 to 130
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Journal/Charlotte Perkins
Reece Hadden, 4, tries the potato soup at Soup ‘R’ Spud. According to Linda Taylor, owner of the restau
rant, she has an older customer who buys the potato soup by the half gallon to take home.
well as Idaho’s.
It’s a simple menu that you can
vary any way you like.
The prices are good, and include
any seconds or thirds you want.
Soup, salad and a potato comes to
$6.95.
For salad with potato or soup
you pay $5.95, and for soup and a
potato, the cost is $4.55.
You’ll find chili (a favorite potato
topping) and vegetable soup every
day, and there are also soups of
the day.
On Monday, there’s cream of
broccoli, on Tuesday, taco soup,
on Wednesday, white chili, on
Corn Fritters
This recipe makes 40-45
servings.
Vegetable oil for frying
2 cans (12 oz. each) whole
kernel corn, drained
2 large eggs
1 cup skim milk
1 tablespoon canola oil
3 cup all-purpose flour
2 tablespoons baking pow
der
Salt and pepper
4 tablespoons minced
green onions
2 teaspoons snipped fresh
chives
Pour the vegetable oil into
degrees). Gradually add to dry ingredients. Beat
two minutes at medium speed of electric mixer,
scraping bowl occasionally. Stir in enough
remaining flour to make a soft dough. Knead on
lightly floured surface until smooth and elastic,
about eight to 10 minutes. Cover. Let rest for 10
minutes. Divide dough into four equal portions;
shape each into a ball. Place on greased baking
sheet. Cover; let rise in warm, draft-free place
until doubled in size, about one hour.
With sharp knife, make four (1/4-inch deep)
slashes in crisscross fashion on top of loaves.
Bake at 375 degrees for 25 to 25 minutes or
until done. Remove from baking sheets; cool on
wire rack. Cut off one-third of loaf; hollow out
loaf to form 1/4-inch thick bowl. Fill with soup.
Blue ribbon
Rebecca Brooks of Bryon won the Canola Oil
cooking contest at the Georgia National Fair with
this recipe.
Country Steak with Mustard Sauce
Thursday, corn chowder, on Friday,
chicken and dumpling soup, and
on Saturday a rich and creamy
potato soup.
Desserts are extra at $1.50 each.
There’s sweet potato pie, cheese
cake and chocolate pecan pie.
The restaurant, located in the
Kroger shopping center at 2929
Watson Blvd. in Warner Robins is
colorful and spotlessly clean, and
Taylor is building a faithful follow
ing not just for eating-in, but also
for taking-out. The soup sells by
the half-gallon as well as by indi
vidual servings.
The choices are good for those
a large skillet to a depth of
2 1/2 inches. Heat to 450
degrees.
In a large bowl, using an
electric mixer on medium
speed, beat together the
corn, eggs, milk and canola
oil. Beat in the flour and bak
ing powder and season with
salt and pepper. Use a spoon
to stir in the onions and
chives. Drop by teaspoons
into the hot oil and cook
for three to four minutes or
until golden brown. Remove
to paper towel to drain.
Grab-fjlled cucumber
WEDNESDAY, OCTOBER 24, 2007 ♦
who want a filling meal, but also
for vegetarians and for those who
are watching their weight. There’s
an array of salad dressings, in bot
tles, not with those messy dripping
ladles, including both the high
calorie favorites and a choice of
diet dressings.
Taylor has lost weight working
in her own restaurant for the last
four months, in part, she explains,
because she went from sedentary
work to non-stop activity, but also
because she’s eating the same food
she serves her customers.
A Northside graduate,
See SOUP R’ SPUD,page zB
chips
2 large cucumbers, peeled
and halved lengthwise
1 cup canned crabmeat or
tuna, flaked
1/2 cup minced sweet pick
les.
1 cup canned crabmeat or
tuna, flaked
1 tablespoon lemon juice
1/2 teaspoon onion juice
2 tablespoons cream cheese
at room temperature
2 large whole mushrooms,
cleaned and sliced thin
Using a sharp
knife, cut of the
See REA, page 2B
1 pound cube steak, cut in bite size pieces
1 pound spiral slice potatoes or curly fries
thawed
1 cup self rising flour
1 tablespoon Chicago
steak seasoning blend
Dash salt and pepper
2 eggs, mixed
2 cups Canola Oil
1/2 cup mayonnaise
1/4 cup mustard
1/4 teaspoon pepper
blend
1 teaspoon sugar
Garnish: 10 carrot sticks
Heat Canola Oil on high heat. Mix the flour
and seasonings together. Dredge steak in flour
then wrap potato around steak and dip in eggs
then dredge back in flour. Place in oil and fry until
golden. For sauce, mix mayonnaise, mustard,
pepper and sugar together and serve with steak.
Place steak on a carrot stick.
1B