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HOUSTON HOME JOURNAL
Food for Thought _ from Page rC
the next day. It’s great in a little glass bowl along with a
sandwich, or as a side with whatever you’re grilling
Watermelon Rind Pickles
Thanks to Helen Poole for sharing this recipe for
watermelon rind pickle, which is - if you’ve never had
it - a real southern treat.
4 quarts prepared watermelon rind
to prepare watermelon rind, trim dark skin and pink
flesh from thick watermelon rind. Wash and cut into
1-inch pieces or as desire into circles or strips.
Dissolve 6 tablespoons lime in 4 quarts of cold water.
Pour over rind and let stand for 2 hours.
Drain, rinse and cover with cold water. Let set 10
minutes and drain again. Cover with cold water and
cook until it is just tender. Drain well and set aside.
Make spice bag of the following and set aside.
2 tablespoons whole cloves
3 sticks cinnamon
2 pieces ginger root
1 lemon, thinly sliced
Put the following in a large pot
8 cups sugar
1 quart white vinegar
1 quart water
Add the spice bag and bring to a boil. Reduce to sim
mer and simmer for 10 minutes. Add the prepared,
well drained watermelon rind and bring to a boil.
Reduce to simmer and cook on simmer till rind is clear.
(If syrup becomes too thick, add a little boiling water.)
Remove spice bag and pack while boiling hot in sterile
jars, leaving 1/2 inch headspace. Seal and put in boil
ing water bath for 10 minutes. Makes 7 or 8 pts.
Note: if desired, you can add a drop or two of green
food coloring.
Eat what you like, but pay less
TEN TIPS FOR FIGHTING THE RISING COST OF GROCERIES
By CHARLOTTE
PERKINS
Journal Staff Writer
(A note to readers: This
is a summary of several
months of cost-cutting
efforts by the writer, who
had been shopping as if
she had money to throw
away, and suddenly came
face to face with the sky
rocketing cost of food.)
You can’t do much about
gas prices, but you abso
lutely can fight back on
food prices, and you don’t
really have to make
big changes in the food
your family eats, clip
coupons or give up your
favorite store. If you’ve
been having trouble being
thrifty, here are some
steps to take that will cut
your costs substantially
without making your fam
ily live on lentils.
l.Buy meat first, on an
every two week or once a
month basis, depending
on your freezer capacity..
Meat prices are wildly
variable from store to
store and from week to
week, even for chicken
and ground beef. Find a
What to do if the freezer goes off
in each compartment of
your freezer and place the
dry ice on top of the card
board.
Close the freezer, but do
not lock it. Do not open
the freezer again until it is
time to replace the dry ice
or the freezer is working
again.
Provide extra insula
tion by covering the freez
er with blankets or quilts.
Additional insulation can
be added by crumpling
newspaper and placing it
between the cabinet of the
freezer and the blankets.
Be sure the coverings dp
not block the air vents on
the outside of the freezer.
The power may come on
unexpectedly and ventila
tion is necessary for the
RECIPES & IDEAS FOR LIVING
Every Wednesday in
The Houston Home Journal
place that sells the quality
you want at the best price
or has regular specials.
Buy the bigger packages
and divide them up for
meal-size freezing. Then
plan your meals around
your meat purchases.
2. Go for the store
brands. If you aren’t
already doing it, try buy
ing store brands (or house
brands) for almost every
thing - from frozen and
canned goods to paper
goods and detergents. The
saving, if you have been
buying national name
brands, is going to be 15
to 30 percent (according
to Barbara Salsbury’s
“Beating the High Cost
of Eating”) and in some
cases up a dollar per item.
The quality is going to be
the same, close, or some
times better. The rea
son national name brands
cost more, Salsbury says,
is that somebody’s got to
pay for all that advertis
ing they do.
3. Despite cost, there
may be brand names
you and your family pre
fer after trying the store
machine to work properly.
Dry ice is carbon dioxide in
its solid form. It does not
melt, instead it evaporates.
You may notice an off odor,
which is harmless. Simply
open the door of the freezer
for a few minutes and it
will escape.
What can you do with the
thawed foods? .
Some thawed foods can
be refrozen. The texture
will not be as good.
Meat & Poultry: Re
freeze if the freezer temper
ature stays below 40 degree
F. and if the color and odor
are good. Check each pack
age for signs of spoilage
such as off odor or color.
Discard any packages that
are above 40 degrees F.
Vegetables: Re-freeze
FOOD^HOME
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-•
Georgia peaches are in roadside stands and farmers markets now
COBBLER, from Page iC
Peel and slice peaches. Add 1/2 cup sugar.
Let sit for one hour outside of refrigerator
Preheat the oven to 375 degrees Put the
peaches and their juice into a casserole dish
and place in hot oven. Slightly beat 1 egg..
brand. Have a back up
strategy for those, Keep
your eye out for specials
or do some comparison
shopping at different
stores and stock up.
4. Quick! What’s a good
price on whole grain
bread? A pound of ground
round? What are you pay
ing for dishwasher deter
gent? It’s hard to know
what’s a bargain if you
don’t know what a good
cost is to start with and
prices really are going up,
as well as being different
from store to store and
brand to brand. So keep
a little notebook with
you to jot down some
prices. (Those prices are
not going to be on your
groceries when you get
home)
Right now, just as an
example, cereal has gone
up into the $4 range for
a 20-oz. box, so if you get
your favorite brand or a
store brand version of it
for $2 or for under $3,
you’re doing good.
5. Try some of the store
economy brands . These
are the ones that have
only if ice crystals are still
present and the freezer
temperature is 40 degrees
F. or below. Discard any
packages that show signs
of spoilage or that have
reached room temperature.
Fruits: Re-freeze if they
show no signs of spoilage.
Thawed fruits may be used
in cooking or making jellies,
jams, or preserves. Fruits
survive thawing with the
least damage to quality of
any food items.
Cooked foods & shellfish:
refreeze only if ice crystals
are present and freezer is
below 40 degrees F.
Ice cream: if it is par
tially thawed, throw it out.
The texture of ice cream is
not acceptable after thaw
ing.
In a mixing bowl, mix the egg, sugar, flour,
baking powder, salt, and margarine. Drop
spoonfuls of this mixture on top of the hot,
peaches. Bake for about 30-40 minutes.
the store name, but have
a name like “Value” or
“Everyday” on them.
They’re even packaged to
LOOK cheap and the sav
ings are substantial.
6. Be aware of “loss
leaders” Stores are in
the business of making
money, but typically
they’ll have two or three
really good bargains that
they’re barely making a
profit on, just to pull you
in. So if it’s something
you’d be buying anyway,
be a roadrunner. Head
straight for the bargain,
buy it and run for the
door.
7. Shop at a time you’re
not in a hurry and not
hungry (In other words
not on the way home after
work in the evening).
Food is a big item in any
family’s expenses and
you’ll do better shopping
with you mind on prices,
instead of on “What can I
fix for supper that won’t
be too much trouble”
(Which leads straight to
the Rotisserie chicken
and the frozen pizza)
from Page iC
If temperature rises
above 40 degrees F it could
be unsafe.
Breads. Cookies. Cakes.
Doughnuts: These refreeze
better than most foods. If
no mold exists, these items
can be refrozen success
fully.
When in doubt, throw it
out! This is always good
advice when dealing with
a freezer problem. Do not
run the risk of serving your
family unsafe food.
Peggy Bledsoe is the
Houston County Extension
Coordinator working in
the area of Family and
Consumer Sciences with
the University of Georgia
Cooperative Extension. She
can be contacted at 478-987-
2028 pbledsoe@uga.edu.
WEDNESDAY, JULY 16, 2008 ♦
8. If you frequently go
to. the store just for one
item and wind up buy
ing seven, nip it in the
bud by stocking up on the
“frequently-run-out-of”
items. As long as you’re
buying dishwasher deter
gent, why not buy a sec
ond box? How about hav
ing a back-up loaf of bread
in the freezer? You’ll save
gas, too.
9. If you really need an
incentive to avoid impulse
buying and to remind you
to check every price,
don’t take a credit card or
debit card or checkbook
into the store. Take cash.
And if you’re really just
running in to get milk or
bread, don’t take a cart.
10. Avoid waste. Take
careful note of the items
you wind up throwing
out, the leftovers you
don’t wind up eating, the
spices you neer use, the
items that have been in
your pantry for months.
Maybe you’ve been buy
ing more than you need
and cooking more than
you want to eat!
DAVID OVERTON JEWELERS
yr\ ‘Jewelry Repair & Cleaning
_\ 'Watch Repair Hours:
'Engraving Mon. -Fri.
\Xj \JjAr / b 9:3oam-s:3opm
'Appraisals Sat.
'Estate Jewelry 9:3oam-2pm
We Buy Gold Scrap!!
Bring It In And Let Us
Weigh It.
905 Downtown Carroll St. • Perry
478-987-1392
REACHES pL > s "'
Freestones at the Shed
ff 80(/Pound
'iuicy Ripes" - S B OO 25 lb Box
MB THE BIST PCACHICt CREAM IN GA
6 Miles North of Fort Valley on Hwy 341
478*825*7504
10-5 Monday-Friday & 10-2 Saturday
Chicken
with a
difference
Jamaican
Marinated Chicken
1 pound boneless, skinless
chicken breasts
1/4 cup frozen orange juice
concentrate, thawed
1/4 cup oil
2 teaspoons prepared yel
low mustard
2 teaspoons soy sauce
4-1/2 teaspoons Durkee
Jamaican Jerk Seasoning
Combine all ingredients
in a re-sealable plastic
bag. Marinate in refrig
erator a minimum of 30
minutes.
Brush grill lightly with
oil and preheat. Grill
chicken breasts 7 to 10
minutes or until internal
temperature reaches a
minimum of 165°F; turn
ing once half-way through
grilling.
Source: Durkee
Louisiana Fried
Chicken
2-1/2 pounds chicken parts,
rinsed and patted dry
1 cup buttermilk
3/4 cup flour
1/4 cup yellow commeal
1/2 teaspoon salt
1/2 teaspoon celery salt
1/2 teaspoon pepper
1/2 teaspoon cayenne
1-1/2 teaspoons paprika
4 cups vegetable oil, for
frying
Place chicken in large,
glass bowl or dish; pour
buttermilk over it. Cover
and refrigerate for 30
minutes.
In medium bowl, whisk
together flour, cornmeal,
salt, celery salt, pepper,
paprika and cayenne.
Dredge chicken pieces in
flour, two at a time, turn
ing to coat all sides thor
oughly. Set chicken on a
rack and let sit for 30
minutes.
In large, cast iron skil
let add oil to fill 3/4-iiich
deep. Over medium-high
heat, warm oil to 350°F.
using kitchen thermom
eter to test oil temper
ature. Carefully place
chicken, skin-side-down
in oil. Reduce heat to
medium and cook chicken
for 15 minutes until nice
ly browned. Turn chicken
and cook for additional
10 minutes, until inter
nal temperature regis
ters 180°F. on thermom
eter. Remove chicken and
drain on paper towels.
Cook remaining chicken
in same manner until
done.
Source: eatmorechick
en.com
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