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2B WEDNESDAY, NOVEMBER 5, 2007 v-Sfif. ' d&fv 1 !. ''s►■' _ jd*a«»*R ■ | T-ft, ||fr W‘ i? --- k - A BfefeAf '^**' ; * > ’ % jS| ***' #. .$ y rfi ' /v-3 '.':■ F%r*'*** ' La,-, »* 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 L jShß||lhH[ , i'SM’\' '".'v m&Ec ' ' • -*■ v *ls «# €3lll I' -v .iM wwttm k. <\ SL ** J i> ‘ ''S^^bbhl J *’ i, *v'^„ .--p 5 iti** 'v? ’ bSP** 8 ■ « vyiwmiav -. y P ■ Jaßri i ,«,*. .y.. '-■' <«** l 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 w jtf. r^B Hm .Jgj fl ®|| 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.) Award Winning Pit - Cooked BBQ jtffe c I pf A (Competition Team - Award Winning) | # chicken • Pork Ribs • Brisket Sandwiches, Plates, or by the Pound > Dine In or Take Out <. Tues.-Sat. 11am-Bpm Catering Available 4 , Rubo's Plaza • Unadilla, GA (Exit 121) (478) 627-2737 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 t 10% OFF With This M$M 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 _ _ _ _ _ Country Road Buffet 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 i jrM -'-hI SJ99 Pork Roast Fried Green Tomatoes Salad Bar Variety Of Desserts