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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 r —~—\ / B % B 1 y . v /^f|(g ,- r«££* Jfc - - - 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 w ll? HSPISIp I|PSBr 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 jpn Mb Yvonne Sutherland yvonnes@windstream. jjS . 'W-' Georgia Pecan Commission Green Beans with Roasted Peppers and Spiced Georgia Pecans l % W MWj&m JffaF*£ -Tl? a ;>J 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 jHisjk . r *sjatL holiday season. Come join her and sample some of the recipes. 1B