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HOUSTON HOME JOURNAL
Peggy
Bledsoe
Houston
County
Extension
Coordinator
Peanut season
Fall is in the air! The pea
nut pickers are in the fields
and loads of peanut are on
their way to the warehouse.
Ride.by a pealiut fields and
enjoy the aroma of freshly
dug peanuts. Georgia is
the number one producer
of peanuts in the United
States. We have the perfect
soil in our coastal plain for
growing peanuts. The pea
nuts produced in Georgia
are primarily used for mak
ing peanut butter, candy and
snacks.
Peanuts are legumes which
means they are more like a
bean than a nut. The pea
nut plant is unusual because
it flowers above ground but
the fruit is underground.
Nothing is wasted when the
peanut is processed. The
shells can be used for animal
feed and the skins have been
used to make paper. One
ounce of dry-roasted pea
nuts (about 28 nuts) has
166 calories, 14 grams of fat,
6 grams carbohydrate and
nearly 7 grams of protein.
Two tablespoons of peanut
butter have 190 calories, 17
grams of fat and 7 grams of
protein. Peanuts are high in
unsaturated fats, which may
be good for our heart and
blood vessels. Peanut oil,
which has about 119 calories
per tablespoon, is great to
use for stir frying since it
is less likely to smoke and
burn at high cooking tem
peratures.
Now is the perfect time
to put some peanuts in the
freezer to enjoy later this
year. Follow these direc
tions.
Green Peanuts in the
Shell
Select fully mature pea
nuts; thoroughly clean and
wash. A mild detergent may
be used for washing. Rinse
the peanuts in clean water.
Water blanch peanuts in
boiling water for 10 minutes.
Drain and cool. Package in
freezer containers. Seal and
freeze.
Boiled Peanuts in the
Shell
Select fully mature green
peanuts; thorough clean
and wash. Rinse peanuts in
clean water. Prepare a brine
solution of one cup salt per
gallon of water. Bring this
solution to a boil. Add pea
nuts, cover the vessel and
boil for 45 minutes or until
kernels are tender. Drain
and cool. Package in freezer
containers. Seal and freeze.
To serve, simply thaw the
peanuts in the refrigerator.
NOTE: Green peanuts
may be partially cooked
prior to freezing by boil
ing in brine for 30 minutes.
Both the peanuts and brine
should be cooled. Package
in moisture-vapor resistant
containers and cover with
cooled brine solution, leav
ing V 2 inch headspace for
expansion. Seal and freeze.
When ready to serve, remove
the peanuts from the freez
er, partially thaw and boil in
brine for 15 minutes or until
the kernels are tender.
For more details on pre
paring peanuts, contact the
Houston County Cooperative
Extension.
Peggy Bledsoe is the
Houston County Extension
Coordinator working with
the University of Georgia
Cooperative Extension
in the area of Family and
Consumer Sciences. She can
be reached at 478-987-2028
or pbledoe@uga.edu.
FOOD&HOME
All Saints women hold holiday casserole sale
By CHARLOTTE
PERKINS
Journal Staff Writer
The Episcopal Church
Women of All Saints in
Warner Robins are taking
orders for their annual cas
serole sale until Oct. 12.
These casseroles are cre
ated with holiday meals
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Above, banana pudding in a punchbowl, below left, baked toffee, at right, eveybody lines up to fill their plates with Southern food at its best.
More than 200 turn out for Centerville buffet
Church members, friends, sample recipes from new UMW cookbook
By Charlotte Perkins
Journal Staff Writer
Someday, someone will
name a chain of restaurants
“Southern Church Dinner”
and become a millionaire.
It’s a cuisine in its own
right - one that makes veg
etables irresistible, adds
sauces and crunchy top
pings to almost everything,
makes masterpieces out
“daily bread” and winds
up with dessert tables that
stagger the imagination:
14 layer chocolate cakes, 7-
Up Cake, Red Velvet Cake,
candy, brownies, cookies and
that ultimate comfort food
- banana pudding served up
ip a cut glass punch bowl.
For those who love cook
ing and eating, there’s a new
church cookbook out. This
one was compiled by the
United Methodist Women
of Centerville United
Methodist Church, and last
Saturday over 200 people
had a chance to taste-test
the recipes, lining up to fill
their plates.
We have learned that our friend and
former columnist, Jean Rea, passed
away Saturday after her long and coura
geous battle with cancer. We can think
and company in mind.
This year’s casseroles,
according to Linda Christie,
are Chicken, Squash,
Broccoli and Sweet Potato.
The chicken casserole con
tains all chicken breasts cut
into bite-sized pieces with a
sauce topped with cracker
crumbs, poppy seeds and
butter. It can be served over
wild rice or noodles.
If you missed the supper,
you can still try the recipes
at home. The 116-page cook
book, “Family Favorites”
is being sold to raise funds
for UMW missions, and is
packed with recipes as wide
ranging as artichoke dip and
hamburger quiche. You can
try your hand at the classics,
like angel biscuits and baked
beans, or get adventurous
with Michael’s Jalapeno
Appetizers (shrimp, jalap
enos, onion, cheddar cheese)
or Joyce Wyatt’s Upside-
Down Pizza made with
refrigerated crescent rolls.
Contact Carrie Dominey
at cdominey@cox.net if you
want a copy,. Or call her at
953-4048. On the commit
tee were Miriam Allen, Mary
Lee Carter, Linda Greene,
Rita McDow, Pat Parker,
Pat Thompson, Betty Bailey,
Terry Duernberger, Alma
Hollis, Donna Nichols and
Ann Stafford. Pat Thompson
did the typing. Carrie
Dominey , chief cook and
organizer for Centerville
Remembering Jean Rea
The sweet potato cas
serole is made with fresh
sweet potatoes blended
with butter, eggs, vanilla,
evaporated milk, sugar and
Karo syrup, layered with
marshmallows and topped
with brown sugar and
pecans.
The squash casserole is
made from fresh squash
cooked with onion and
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UMC’s scrumptious feasts,
made feeding 200 look easy.
While you’re waiting to
get your copy, here are some
sample recipes to enjoy:
Chicken with Wine
Sauce
Created by Mary Lee
Carter, this recipe was win
ning raves at the Saturday
night supper.
4 whole chicken breasts (8
halves)
% cup dry white wine
8 slices Swiss cheese
1 pup herbed seasoned
stuffing
1 can cream of chicken
soup
1 A cup margarine, melted
Place chicken in 9x13”
greased dish. Top with
cheese. Mix soup and wine
and pour over. Sprikle with
stuffing. .Drizzle margarine
over stuffing. Bake at 350
degrees for 40-45 minutes.
of no more fitting way to honor her
memory on these pages than to offer you
a collection of her recipes to keep. See
next week’s food section for recipes to
WEDNESDAY, SEPTEMBER 24, 2008
mixed with a sauce and
combread stuffing. It has
water chestnuts.
The broccoli casserole has
a cheese sauce, water chest
nuts, Creole seasoning and
a crunchy topping.
All casseroles are frozen
and ready for your freezer.
Each costs sl2.
To order, call the church,
923-1791. Checks will need
Sweet Potato
Souffle
This is from Mary Lucas
and Mary Frances Logue,
with very light and fluffy
sweet potatoes and a delec
table topping. Just when
you think you’ve already
tried the best, here comes
smother one that may just
BE the best.
3 cups sweet potatoes,
cooked and mashed
V 2 cup butter, melted
1 teaspoon vanilla
1 cup sugar
V 2 cup milk
2 eggs
Combine and pour into
baking dish. Top with the
following.
1 cup coconut
1 cup brown sugar
113 cup butter, melted
1 cup chopped nuts
12 cup flour
Sprinkle over potatoes.
Bake at 375 degrees until
brown.
clip, save, and use. if you wpuld like to
express your feelings about Jean, send
your thoughts to Charlotte Perkins,
cperkins@evansnewspapers.com.
SECTION: B
to be mailed to the church
before deadline. Or call
Linda Christie at 953-4046
or 731-1341. Orders can be
mailed to Christie at 305
Quail Run Drive, Warner
Robins, GA 31088.
The casseroles can be
picked up at the church
Parish hall Nov. 16, 1 p.m.
to 5 pm., or Nov. 17 from 10
a.m. to 2 p.m.
Kidalia Onion Pie
From Leslie Castle and
Donna Nichols, here’s one
that makes the most of
Georgia’s Official Vegetable.
1 unbaked pie crust. Make
holes in bottom with fork.
2 tablespoons butter
Va cup half-and-half
V 2 lb. ricotta cheese
2 medium Vidalia onions,
sliced
3 eggs, beaten
1 cup mild American
cheese, grated
1/8 teaspoon pepper
1 teaspoon salt
1/8 teaspoon nutmeg
1/ 4 cup sour cream.
Preheat oven 1;o 350
degrees.
Bake pie shell for 10 min
ute's. Saute onions in but
ter. Mix all other ingredi
ents together and pour over
onions. Bake 35-40 minutes.
Serve with salad and fruit
dessert.
See COOKBOOK, Page iB