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♦ WEDNESDAY, JANUARY 30, 2008
Candidates \favorites Continued from Page iC
Janet Huckabee's Corn Casserole
Candidate Mike Huckabee says,“l love
to “No matter what family potluck dinner
we are having, we are always expected to
bring my wife Janet’s corn casserole,” he
said. “It has been a favorite for as long as I
can remember, and we always bring home
a cleaned dish.”
1/2 bell pepper
1/2 onion
1 can whole kernel com, drained
1 can cream-style com
1 box Jiffy com muffin mix
2 eggs
John McCain's Baby Back Ribs
Here, in the words of Senator McCain, are his Barbecued Ribs:
“You get baby back ribs.”
Remember that, he said, repeating the line for emphasis.
“Turn the grill down as low as it will go. OK?”
Good so far, Senator.
“You mix together garlic powder, salt and pepper. One third, one third, one third. And
then you cover both sides of the ribs with that.
“And then you slice up a couple of lemons.
“And you have the grill heat down as low as possible, and 90 percent of the time, cook
the ribs rib down. It will take an hour to an hour and a half.
“You have to squeeze the lemon on it frequently, because that makes it taste a lot
better.
Anne Romney's Skillet Cakes
Here’s one of Mitt Romney’s favorite
treats cooked by his wife Ann.
1 egg
1/2 cup milk
1-1/4 cup currants
3-1/2 cups flour
1 cup sugar, plus extra to roll cook
ies in
2 teaspoons nutmeg
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup butter
Beat egg with milk. Add currants.
Sift dry ingredients together. Work but
Hillary Clinton's Oatmeal Cookies
1-1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup shortening
1 cup brown sugar, packed
1/2 cup white sugar
1 teaspoon vanilla extract
2 eggs
2 cups rolled oats
2 cups semisweet chocolate chips
Preheat oven to 350 degrees. Brush
John and Elizabeth Edwards' Party Pizza
The Edwards party pizzas
Here’s what guests snack on at the
home of John and Elizabeth Edwards in
North Carolina.
1 loaf cocktail rye
1 pound ground beef
1 pound ground sausage
1 pound Velveeta cheese, cubed
1/2 tablespoon garlic salt
1 tablespoon oregano
Barack Obama's Favorite Chili
. This is a recipe Barack Obama has
used since he was in college:.
1 large onion, chopped
1 green pepper, chopped
Several cloves of garlic, chopped
1 tablespoon olive oil
1 pound ground turkey or beef
1/4 teaspoon ground cumin
1/4 teaspoon ground oregano
1/4 teaspoon ground turmeric
1/4 teaspoon ground basil
1 tablespoon chili powder
3 tablespoons red wine vinegar
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acts
program
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the appropriation of the Georgia General Assembly and in partnership with Macon Arts."
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1/2 cup sour cream
Grated Cheddar cheese
Saute butter, pepper and onion.
Mix in bowl com, muffin mix and eggs.
Add sauteed butter, peppers and onion to
corn.
Put in 9- by 13-inch dish.
Add sour cream and cheddar cheese to
the top.
Bake at 350 degrees until hot through
out and firm in the center, about 40 min
utes.
ter into flour mixture, and mix until
mealy. Pour milk and currants over flour
and butter mixture all at once, and mix
well.
Wrap in wax paper, and chill at least
one hour. Roll it a little less than a half
inch thick, closer to 3/8 of an inch. (You
may think this is too precise, but it’s very
important not to roll too thin!) Cut with
cookie cutter. Cook on a pancake griddle
greased with oil, about 325 degrees, on
both sides. Flip the cookies when you see
they are all shiny. Cook it for less amount
of time on the second side.
Roll in granulated sugar. Let cool.
Resist the urge to eat them right off the
griddle; these are the only cookies that
taste better cooled.
baking sheets lightly with vegetable oil.
Combine flour, salt and baking soda on
waxed paper.
Beat together shortening, sugars and
vanilla in large bowl with electric mixer
until creamy. Add eggs, and beat until
light and fluffy.
Gradually beat in flour mixture. Stir
in rolled oats and then chocolate chips.
Drop batter by rounded teaspoonfuls
onto baking sheets. Bake for 8-10 min
utes or till golden. Cool cookies on sheets
for 2 minutes. Remove to wire racks to
cool completely.
Makes 42.
Brown meats in a pan until golden
brown, then drain. Add cubes of Velveeta
and spices to taste. Heat the mixture over
a low heat and stir until mixed.
Take off heat and spread mixture on
slices of cocktail rye. Put bread in freezer
for 1-1/2 hours. Place slices in freezer
bags until company arrives. Then broil
the slices for 2 minutes until brown and
bubbly, and serve!
Several tomatoes, depending on size,
chopped
1 can red kidney beans
Saute onions, green pepper and garlic in
olive oil until soft.
Add ground meat and brown.
Combine spices together into a mixture,
then add to ground meat.
Add red wine vinegar.
Add tomatoes and let simmer, until
tomatoes cook down.
Add kidney beans and cook for a few
more minutes.
Serve over white or brown rice. Garnish
with grated cheddar cheese, onions and
sour cream.
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Saturday , February 9, 2008
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Dressy Attire
FOOD&.HOA/IE
Fusion cookery combines
tastes from many cuisines
TUNA CROQUETTES • RAMEN SLAW • FRIED RICE* CHERRIES IN THE SNOW
Fusion cookery is all the
rage. It combines cook
»
Yvonne
Sutherland
yvonnes@windfitreain.net
cuisine is nothing if not
fusion. In colonial times,
our food was based on
British cooking principles
often incorporating the
native American foods that
were available (cornbread
rather than soda bread or
scones.) Some states such
as Pennsylvania had a heavy
German influence (hamburg
ers and frankfurters.)
Each wave of immigrants
brought their own culi
nary traditions which were
absorbed into mainstream
culture. The peanut is a
Southern staple, but it made
its way here from Africa
after being taken from Brazil
to Europe and then Africa
by the Portuguese. While
squash is a native American
vegetable, a natural muta
tion occurred in Italy, and
Italians brought it back as
zucchini.
Americans have been
enjoying French, Italian
and Chinese foods for years.
Although Mexican dishes
have always been popular
in Texas, I developed my
passion for Mexican food in
the 1980’s. In recent years,
Japanese (especially Sushi),
Thai and Vietnamese cui
sines have come into fashion.
Since I enjoy trying different
flavors, if I read that a res
taurant’s menu is “fusion,” I
know it’s my kind of place.
Below are some American
standbys, tuna croquettes,
coleslaw and a gelatin des
sert, with an Asian twist.
The fried rice is a Chinese
recipe, but I used Thai jas
mine rice because I like it
so much-that’s the fun of
fusion cooking.
Tuna Croquettes with
Ginger-Mustard Mayo
Mayonnaise:
1/2 cup mayonnaise
1 tablespoon dry mustard
powder
1 tablespoon finely grated
peeled fresh gingerroot
2 teaspoons soy sauce
dash of hot sauce
Croquettes:
15 1/2 ounces canned tuna,
drained
1 cup dry breadcrumbs
2 eggs, beaten
2 tablespoon Dijon mus
tard
4 teaspoons finely grated
peeled fresh gingerroot
2 teaspoon soy sauce
1/2 cup vegetable oil
In a small bowl whisk
together the mayonnaise
ingredients.
Put the tuna in a large
Residential
L »' .. A w-" ' A
fw.-liOAl
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ban.
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season
ings and
ingredi
ents from
different
parts of
the world.
I do not
think it is
new at all.
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bowl and flake with a fork.
Add 2/3 cup of the bread
crumbs, Dijon mustard,
grated gingerroot, soy sauce
and beaten eggs. Mix thor
oughly. Shape the mixture
into four patties and coat
with the remaining bread
crumbs. Place the patties
on wax paper and chill for at
least 1 hour.
Heat the oil in a heavy
skillet. Fry the patties 5
minutes per side or until
nicely browned. Drain on
paper towels.
Serve with the ginger may
onnaise.
Ramen Noodle Coleslaw
Dressing:
1/4 cup sugar
2 tablespoons cider vin
egar
2 teaspoons pepper
1/4 cup vegetable oil
2 tablespoons dark sesame
oil
Flavor packet from Chicken-
Flavored Ramen Noodles
1/2 teaspoon garlic pow
der
Slaw:
1 pound package coleslaw
mix
1 cup thinly sliced green
onions
1 package Chicken-
Flavored Ramen Noodles
(flavor packet used in
dressing)
1/4 cup toasted sesame
seeds
Combine the dressing
ingredients in a small bowl
and whisk until blended.
Put the coleslaw mix and
onions in a large bowl and
pour the dressing on top and
toss. Cover and refrigerate 4
hours or more. *
Before serving, crumble
the noodles into the slaw
and add the sesame seeds.
Toss to mix ingredients.
Fried Rice
1 cup uncooked jasmine or
basmati rice
3 tablespoons oil
2 eggs
3 tablespoons soy sauce
2 green onions, thinly
sliced
1 cup frozen peas and car
rots, thawed
The day before: Bring two
cups of water to a boil. Add
the rice, return to a boil
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and simmer 15 - 20 min
utes or until all the water
is absorbed and the rice is
tender. Chill overnight in
the refrigerator.
Heat the oil in a large skil
let or wok. Add the cold rice
and stir until it is reheated.
Make a hollow in the center
and add the eggs. Whisk
the eggs and add the soy
sauce. Stir until the eggs
are thoroughly mixed with
the rice. Stir in the onions,
peas and carrots. Continue
stirring until the dish is
heated through.
Cherries in the Snow
Here is a great recipe from
epicurious.com, one of my
favorite websites!
2 1/4 teaspoons unflavored
gelatin
1/2 cup cold water
1 cup skim milk
1/3 cup sugar
1/4 teaspoon almond
extract
Spray a 8 x 8” square glass
baking dish with cooking
spray. In a large heat-proof
bowl, sprinkle the gelatin
over the cold water. In a
sauce pan over medium heat,
combine the milk and sugar
and bring to a boil. Whisk
until the sugar is melted.
Whisk the milk into the gel
atin mixture and add the
almond extract. Continue
whisking about five minutes
until very frothy.
Pour the mixture into the
prepared baking dish and
freeze for 15 minutes to set
the foam. Then refriger
ate for an hour and a half
or until firm. Cut into 1”
squares and place, foam
side up, on a serving plate.
Spoon the cherries in port
(below) over them.
Cherries in Port:
1/3 cup dried cherries (2
oz)
1 tablespoon sugar
1 cup Ruby Port
Combine all the ingredi
ents in a one-quart sauce
pan. Simmer about 10 min
utes, uncovered, until the
mixture is reduced to 1/2
cup. Chill in the refrigera
tor until syrupy.
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