Newspaper Page Text
PIE
HOUSTON HOME JOURNAL
Uptown recipes for downhome budgets
§tPC
2500 Recipes
Everyday to Extraordinary
Andrew Scholoss with Ken Bookman
Publisher: Robert Rose
Paperback
Retail Price: $29.95
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Green Beans with
Roasted Peppers
and Spiced
Georgia Pecans
Courtesy of the Georgia
Pecan Commission - geor
giapecansfit.org
1 pound fresh green beans
12-ounce jar roasted red pep
pers, drained
1/2 teaspoon kosher salt
2 teaspoons olive oil
1 tablespoon butter
1 tablespoon brown sugar
3/4 cup Georgia pecan
halves
1/8 teaspoon cayenne pepper
Steam the green beans
until they are just tender.
Transfer them to a large
bowl and add the red pep
pers. Sprinkle with 1/4
teaspoon kosher salt and
the oil and toss lightly.
Reserve.
Melt the butter in a skil
let. Add sugar and stir to
dissolve. Add pecans, the
remaining salt and the cay
enne. Cook 2-3 minutes
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Countdown to Christmas
Christmas recipes start
this week. Keep checking
each Wednesday.
Rack of Pork
Tired of turkey? Cooking
for a small group? Try this
splendid roast, which will be
the perfect centerpiece for a
holiday dinner, served with
broccoli spears, scalloped
potatoes, baked tomatoes
stuffed with corn and din
ner rolls. You will need a 3-4
pound pork rib roast, with
at least 6 ribs, chine bone
cracked and 1/4 cup pepper
blend seasoning
Heat oven to 375 degrees.
Cookbook Review
By CHARLOTTE PERKINS
Journal Staff Writer
K At a time when every cookbook seems to have a
\ theme - which would be anything from “All About
m Asparagus” to “16 Minute Meals with Less than
El Six Ingredients,” there’s still an occasional
compendium that’s got a little of everything.
One of the newest ones on the market is
jp Bookman, which ranges from marinades
P and seasonings to grilling to “romantic reci
pes” to health foods to homemade gifts. It even
has a low calorie section.
If you’re looking for a gift for a young couple, this
is a good basic encyclopedia that will cover every
thing from a basic beef chili to Salmon en Papillote
with Shrimp and Asparagus, but the experienced
cook will have fun with it, too, because there are
plenty of “uptown” ways with basic familiar ingre
dients.
to crisp the pecans. Add
to the vegetables and toss
gently. Serve hot.
Spinach, Proschito
and Egg Salad with
Pecans
Dressing
1/2 cup basil leaves, shred
ded
1 garlic clove
6 tablespoons olive oil
6 tablespoons lemon juice
Put all the above ingredi
ents into a food processor
and puree. Set aside.
Salad
6 large eggs /
oil
10 ounces fresh spinach,
washed and torn into pieces
6 thin slices of prosciuto, cut
into thin strips
salt and pepper to taste
1 cup Georgia pecan halves
1/2 red onion, chopped
See PECANS, Page iB
Trim rib bones of roast of
all extra meat (this is called
“Frenching”; you can do it
yourself or ask the butcher
to do it for you). Coat roast
on all surfaces with pepper
seasoning. Place roast, bones
up, in shallow roasting pan.
Roast for 1-1 1/2 hours, until
internal temperature (mea
sured with a meat thermom
eter) reads 155 degrees F.
Remove roast from oven; let
rest until temperature reach
es 160 degrees F. - about 10
minutes. Cut between rib
bones to serve.
See Page 2A for more
Christmas recipes.
ACKYARD
ONANZA
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Yvonne
Sutherland
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Georgia Pecan Commission
Green Beans with Roasted Peppers and Spiced Georgia Pecans
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Browsing through the 600 or so pages, I happened
across “Meatloaf baked in Bread,” which simply
called for hollowing out a large loaf of French bread,
stuffing meatloaf into it, wrapping it in foil, and
baking it for 1 1/2 hours.
If you’ve got a meatloaf recipe you like and it
involves 2 lbs. of lean ground beef (chuck or round),
stick with it. Like many cookbook writers, Schloss
and Bookman are still trying to persuade cooks that
“meatloaf” means mixing different meats.
Sorry, guys. I’m not buying a half pound of
ground veal, or a half pound of ground pork either.
Meatloaf, to me, means ground beef, as lean as pos
sible, not only for health reasons, but also because
the leaner it is the better it will be for sandwiches
the next day.
You can use your own meatloaf recipe for this or
go with the Ann Landers version here, and keep in
mind that you can use the bread to took out of the
loaf for the bread crumbs in the meatloaf.
See Page jB
If our yard is any indication, this year we are
having a bumper crop of pecans. For the last two
or three years, little buggies have destroyed all our
pecans. So far this year we have picked up about 15
gallons of big, beautiful Stuarts-a real bonanza for
this cook. I love pecans and almost always substitute
them for walnuts in my recipes.
Although pecans are often associated with the
cooking of New Orleans, Georgia produces more
pecans than any other state. lam always charmed
by our pecan groves. The tall, shapely trees look
so coel and shady in the summer. . i also like their
wintry look when they lose their leaves. By that
time, my pecans are going into pies and garnishing
everything from salads to main courses.
WEDNESDAY, NOVEMBER 28, 2007 ♦
•• 'W r *
What could be
better than
old-fashioned
banana pudding?
Jean Rea
Cooking with
Jean
the inside is still good for several days.
They make great snacks and are good on
cereal or, what about a banana split? Just a
little one won’t hurt every now and then.
I make many different kinds of banana
bread but the one with sour cream is my
favorite. I always use the overripe banan
as because they have a better flavor and
because I am a tightwad.
Jean's Old-Fashioned
Banana Pudding
6 eggs, separated
3 cups milk
1 1/4 cups sugar
3 tablespoon cornstarch
Dash salt
2 teaspoons vanilla
5 or 6 bananas, sliced
Vanilla wafers
Cream of tartar
1/4 cup powdered sugar
Beat egg yolks and pour into milk. Stir in
sugar, cornstarch and salt. Cook in a double
boiler, stirring constantly to keep from lump
ing. Cook until smooth and thick. Remove
from heat. Add vanilla. Make a layer of
vanilla wafers and bananas in dish. Then
pour part of the custard. Make another
layer of wafers and bananas and custard.
Beat egg whites until stiff. Add a pinch of
cream of tartar and powdered sugar. Spread
over top. Bake in 400 degree oven for five to
seven minutes until lightly browned, or place
under oven broiler until lightly browned.
See BANANAS, Page 2B
•• /% St 1 M f
Christmas at the Crossroads
On Saturday from 3:30-5
p.m., County Agent Peggy
Bledsoe will share reci
pes that are easy to make
and fun to do during the
Christmas holidays.
Join her at Leta’s on the
Square, (across from the old
courthouse in downtown
Perry). Several recipes will
be prepared to help make
your holiday season easier.
Recipes for cookies, dips,
rubs, quick breads, cook
ing with your children, pre
pared foods that freeze well,
all sorts of goodies for the
Bananas are lovely to
look at, good to eat and
a lot of fun to cook with.
When I visit the grocery
store, I always check to
see if they ha ve any over
ripe bananas on sale.
If you have more than
you can use at one time,
place them in an airtight
container and refrigerate.
The beautiful yellow
color will turn dark but
"lifi
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holiday season. Come join
her and sample some of
the recipes.
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