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APPLE PIE _ y W% # %A fe ri OT DOu 24 £5!. HOUSTON HOME JOURNAL Soup *R f Spud Make your own masterpieces • ' ;v, ‘ W m .? i. f Jfaj [*► 4 t SI K B i *Wif| as m m. I Ji a j a& \ J m fl P # <€■ W % .||i2p BKk V 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 aJmbi JH . Sf'S'w’jK m- ' :M > ■ W«JM : %p llfcfe '""I | . Ira '™*i§! ‘ |f Jg aBRIL r‘; s-i' 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