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WEDNESDAY, NOVEMBER 5, 2007
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Sugar and spice and everything nice
Among the young ladies enjoying scones, chocolate covered cherries, petits four, Russian tea and other treats
at the Christmas Tea at the Front Porch Tea Room in downtown Perry on Sunday afternoon were, above, left,
Hannah Edwards; above right, Leah Shelton; below: Lanier Shelton and Amber Garrett.
Photos by Charlotte Perkins
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PARTY
From page iB
2 bottles chilled sparkling
white wine or champagne
(For non-alcoholic punch use
chilled lemon lime soda)
Combine the above ingre
dients in a 2-gallon pitcher
or jar. Stir until the orange
juice is dissolved. Put the
wreath in the punch bowl
and pour the punch over it.
Spiced Nuts
These can also be made
well in advance and stored
in plastic containers or bags
ready to be poured into a
bowl for serving.
3 tablespoons butter, melted
1 tablespoon Worcestershire
sauce
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 teaspoon garlic powder
2 cups pecan or walnut halves
1 tablespoon chili powder
Preheat the oven to 300
degrees. Mix the melt-
SWEETS
From page iB
Baked Honey Sweet
Potato
2 medium sweet potato
4 tsp. honey
1 tsp. cinnamon
3 tsp. ginger
Nutmeg to taste
Wrap sweet potato in foil.
Bake at 500 degrees for 20
minutes, lower oven to 400
degrees, bake vfntil tender.
Let potato cool. Cut potato
in half. Scoop out pulp, sav
ing the shell. Add to pulp
honey, cinnamon, ginger,
and nutmeg. Beat potato
mixture with electric mixer
until smooth. Spoon mixture
back into shells. Bake at 350
degrees for 20 minutes.
Fancy Sweet Potatoes
Also from the Louisiana
Sweet Potato Commision,
this one is a Southern clas
sic with some extra goodies
ed butter, Worcestershire
sauce, cayenne pepper, salt
and garlic powder. Put the
nuts into a bowl and pour
the spice mixture over. Toss
to coat. Sprinkle with chili
powder and toss again.
Spread the nuts on a bak
ing sheet and cook 30 min
utes, stirring occasionally
about every 10 minutes.
Hot Wings
These need to be marinat
ed so they should be made in
advance.
3 pounds chicken wings
(Separated at the joints, dis
carding the wing tip)
1/3 cup soy sauce
1/4 cup water
1/2 teaspoon ground ginger
1/2 teaspoon
1/4 teaspoon cayenne pepper
oil for frying
honey
Tabasco sauce (optional)
Mix the soy sauce, water,
ginger, garlic powder and
cayenne pepper. Add the
wings and marinate 6-8
hours, turning occasionally.
in it.
6 sweet potatoes, cooked and
mashed or 6 (150 z.) cans sweet
potatoes, drained and mashed
1 cup canned, crushed pine
apple
3/4 cup pineapple juice
1/2 stick butter or margarine,
melted
1/3 tsp. each ground ginger,
cinnamon and nutmeg
1 cup walnut pieces
10 marshmallows
Place sweet potatoes in a
bowl. Add pineapple, juice,
butter and spices; blend
together. Mix in nuts and
pour into oiled baking dish.
Bake about 30 minutes, top
with marshmallows and
bake another 10 minutes
or until marshmallows are
lightly browned.
Created by Louisiana
Sweet Potato Commission
spokesperson, Holly Clegg.
Pecan Praline Glazed
Sweet Potato
This recipe is from the Case
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Drain and discard the mari
nade. Over medium-high
heat, brown them in oil. (At
this point you can put the
wings into the baking dish
and refrigerate until party
time.)
Preheat the oven to 375
degrees. Place the wings
in a shallow baking dish.
Brush them with honey.
Bake about 15-20 minutes
or until hot and browned.
Sprinkle with Tabasco if
desired.
Veggies and Dill Dip
1 cup mayonnaise
1 cup sour cream
1 1/2 teaspoons dried dill
1 teaspoon garlic powder
salt and pepper to taste
Assorted Raw Vegetables
Mix the first six ingre
dients and refrigerate sev
eral hours for the flavors to
meld. To serve, put the dip
into a small, pretty bowl and
surround with red and green
vegetables such as broccoli,
cherry tomatoes and strips
of red bell pepper.
Parmesan Puffs
These are adapted from
Vermilionville in Lafayette,
La.
For glaze:
1 pound butter, cubed
1/2 pound light brown sugar
1/2 pound dark brown sugar
1 cup heavy cream
1 Tbl vanilla extract
1 cup pecan pieces
In a heavy bottomed sauce
pan, slowly warm the cream.
When a heavy simmer is
reached, add the butter.
When butter is melted add
sugars and vanilla extract.
Turn heat up slightly and
heat until all sugar is incor
porated. Stir in pecan piec
es.
Bake a sweet potato in the
oven until cooked through
out. Cut sweet potato in half
and rub with the glaze. Place
back in oven until sugar is
caramelized. Serve immedi
ately.
Created by Louisiana
Sweet Potato Commission
spokesperson, Holly Clegg.
FOOD
Amy Vanderbilt’s Complete
Cookbook. She credits Mrs.
Robert Hughs of Dayton
Ohio with the recipe.
Rounds of bread, cut with a 1
inch cookie cutter
Grated Parmesan cheese
Mayonnaise
Onion, peeled and chopped
Mix the mayonnaise and
Parmesan until it is the con
sistency of butter. Place a
little chopped onion in the
center of each round. Cover
with the mayonnaise mix
ture and broil until brown
and puffed.
Cream Cheese with Jelly
8-ounce package of cream
cheese
Small jar of green or red pep
per jelly
Assorted Crackers
Unwrap the cream cheese
and center it on a pretty
plate. Spread the pepper
jelly over the cream cheese.
Surround the cheese with
assorted crackers and add a
knife for spreading. (If you
don’t like pepper jelly you
can use strawberry or rasp
berry jelly.)
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APPLES
From page iB
Mclntosh Apple Crisp
The Mclntosh, with its
tart taste, is one of the best
apples for baking. Try this
simple recipe and serve it
with ice cream for a delicious
dessert.
4 cups (4 apples) sliced
Mclntosh Apples
2/3 cup packed Brown Sugar
1/2 cup all-purpose flour
1/2 cup oats
1/3 cup margarine, softened
1 tsp ground cinnamon
1 tsp ground nutmeg
Heat Oven to 375 degrees.
Arrange apples in a greased
B”square pan. Mix remain
ing ingredients, sprinkle
over apples. Bake until top
ping is golden brown and
apples are tender, about 30
minutes. Serve warm.
Honey-Baked Apples
6 large Rome or Fuji apples
6 tsp. honey
1/4 cup orange juice
1 tsp. sugar
pinch nutmeg
1 orange
Core apples, being care
ful not to cut all the way
through. Peel about 1/3 of
the way down from the stem
end. Combine honey and
orange juice; pour into cen
ters of apples. Set in baking
dish. Pour a little hot water
in bottom of pan. Bake at
400 degrees for 50 to 60
minutes or until apples are
tender. Sprinkle tops with
a little sugar and nutmeg.
Run under broiler to glaze.
Quarter orange slices and
tuck them in center of apples
after glazing. Makes 6 serv
ings.
Virginia Apples.com
Golden Delicious Apple
Bundt Cake
From Diana Rattray’s
“Southern Foods” on About.
Com, this is a from-scratch
cake that’s worth the effort.
3 Golden Delicious apples
(about 1 pound), peeled, diced
1 cup pecan pieces
1/2 cup sugar
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For NON Member Rentals |P|
I Good For December 2007
©OcAioAcUcAee fo/idAome
521 F. Satterfield Road, P.O. Box 74 m I
Perry, Georgia 31069 1 1
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Daily Buffet Special j
Drink Not Included
ALL FOODS HOME COOKED
Fresh Baked Ham
Fried/Baked Chicken
Hamburger Stk/Gravy
Com Breads & Rolls
Friday, Saturday & Sunday Senior Discount
•S?JSLFree Drink
Open: Mon-Sat 11-9, Sun 11-8
k 2212 Watson Blvd. • (478) 922-0101 *o*
HOUSTON HOME JOURNAL
2 teaspoons ground cinnamon
4 large eggs
2/3 cup safflower oil or
Canola
2 1/4 cups sugar
1 cup applesauce
1 1/2 teaspoons vanilla extract
3 cups all purpose flour
3 1/2 teaspoons baking pow
der
1/2 teaspoon salt
Heat oven to 350°. Grease
and flour a 12-cup Bundt
cake pan or spray thorough
ly with a flour and oil baking
spray- , , .
Core apples and dice m
1/4-inch dice. Put diced
apples in a bowl with pecan
pieces, 172 cup of sugar, and
the cinnamon.
Stir to blend; set aside.
In a large a mixing bowl,
stir or whisk the eggs with
oil, sugar, applesauce, and
vanilla. In another bowl
combine flour, baking pow
der, and salt. Slowly beat dry
ingredients into the oil and
applesauce mixture until
well blended. Stir in the
diced apple mixture. Spoon
into the prepared baking
pan. Bake for 1 hour ana
20 minutes to 1 hour and 30
minutes, or until a cake tes
ter or wooden pick inserted
in center comes out with a
few crumbs clinging. Cool
in pan on a rack for 15 min
utes. If necessary, carefully
loosen sides with a spatula.
Put the rack over the pan
and carefully invert. Cool
completely.
Slide the cooled cake onto
a serving plate and flip with
the rack, then cover with
a serving plate and invert
again.
Jim Collins I
Attorney At Law
Specializing In
• Criminal Defense
• Divorce
• Bankruptcy
127 CARL VINSON PKWY. .’§
WARNER ROBINS, GA 31088 ,r
478-322-2542
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SJ99
Pork Roast
Fried Green Tomatoes
Salad Bar
Variety Of Desserts