Newspaper Page Text
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♦ WEDNESDAY, NOVEMBER 19, 2008
Let’s go shopping!
Perry’s new Publix opened last Wednesday at 7 p.m.,
and shoppers were ready to go as soon as the
new store opened. Below, Mayor Jim Worrall and
Councilman Willie King check out the apples; at center
top; Publix officials greet the first shoppers; center
bottom: produce workes get their displays in order; at
right, top, little Rabun Perdue gives a wondering look
to the bright lights and colors,; below, Rabun, who is
the grandbaby of Georgia’s governor, is pushed along
by her grocery-shopping parents, Dan and Jessica
Perdue of Bonaire. Photos by Ctartette Parkin
* ■iy *•* ~ ,r
Thanksgiving
From Page iB
3 Granny Smith apples,
peeled, cored and chopped
1 teaspoons dried parsley
1 1/2 teaspoons rubbed
sage
1 teaspoon dried thyme
Seasoned salt and pepper,
to taste
1 cup half and half
1 cup chicken broth
3 large eggs, beaten
1/2 cup turkey drippings
Preheat the oven to 350
degrees. Spray a 13 X 9-inch
casserole dish with cooking
spray.
Put the bread cubes into
a large mixing bowl. Saute
the sausage in a heavy skil
let until brown. Drain and
add to the bread cubes. Melt
the butter in the same skil
let. Add the onion, celery,
mushrooms and chopped
apple. Saute until soft. Add
the vegetables to the bread
cubes and sausage. Season
with the dried parsley, sage,
thyme and salt and pepper.
Meanwhile, whisk together
the half and half, eggs and
chicken broth. Stir into the
dressing.
Transfer the mixture to
the prepared casserole dish.
Drizzle with 1/2 cup turkey
drippings (or another 1/2 cup
broth if you don’t have any
drippings). Bake 50 minutes
or until done through and
brown on top.
Wild Rice and Mushroom
Dressing
Based on a recipe from Bon
Appetit, November 1998)
1 cup wild ricel cup long
grain white rice
2 tablespoons olive oil 2
cups chopped onion
1 cup chopped peeled car
rot
1 cup chopped celery
2 pounds assorted wild
mushrooms (such as porto
bello or shiitake), chopped
2 cups chopped peeled
apple
1/2 cup raisins
1 tablespoon grated orange
peel
1 1/3 cups unsweetened
apple juice
1 teaspoon cinnamon
salt and pepper to taste
Cook the wild rice in a large
sauce pan of boiling salted
water 25 minutes. Add the
white rice to the saucepan
and cook another 15 minutes
or until all the rice is tender.
Drain
Heat the oil in a large,
heavy pot over medium heat.
Add the onion, carrot and
celery and saute until tender
(about 8 minutes). Add the
mushrooms and saute until
brown (about 15 minutes),
adding 2 to 3 tablespoons of
water if the mixture is too dry.
Stir in the apple, raisins, and
orange peel and saute anoth-
er 5 minutes. Mix in the apple
juice and cinnamon, then the
cooked rice. Season to taste
with salt and pepper. Spoon
into a 9 x 13-inch glass bak
ing dish sprayed with cooking
spray. (The dressing may be
covered and refrigerated at
this point.) Cover with foil
and bake at 375 degrees for
35 minutes or until heated
through.
Cranberries are a must at
the Thanksgiving table. Of
course, they are perfect with
turkey, but I like them with
ham or pork, too. The reci
pes below are old favorites.
%
Congealed Cranberry
Salad
I often make homemade
cranberry sauce for Christmas
or Thanksgiving. When my
children were small, they
found the taste a bit too tart
and shied away from it. I
made the following congealed
salad for them so they could
learn to appreciate the taste
of cranberries:
6-ounce package cherry
gelatin
2 cups boiling water
16-ounce can whole-berry
cranberry sauce
1 cup pineapple juice
1 cup crushed pineapple,
drained
1 cup diced celery
1 cup chopped pecans.
Dissolve the gelatin in the
boiling water and melt the
cranberry sauce into the hot
gelatin. Stir in the pineapple
juice. Chill until partially
thickened, about 1 hour.
Stir in the remaining ingre
dients. Pour into a glass
bowl and chill until firm
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Turkey
From Page iB
ing. Remove all outside
wrapping. Place the turkey
in a microwave safe dish to
catch any juices that may
leak. Be sure to remove the
giblets from the turkey after
thawing. Cook separately.
How to roast a turkey
Set your oven temperature
no lower than 325 degrees F.
Place your turkey or turkey
breast on a rack in a shal
low roasting pan. Season
to taste with your favorite
herbs. If your roasting pan
doesn’t have a lid, place a
tent of heavy-duty alumi
num foil over the turkey for
the first hour and a half.
This allows for maximum
heat circulation, keeps the
turkey moist and reduces
oven splatter. A whole tur
key is safe when cooked to
a minimum internal tem
perature of 165 degrees F. as
measured with a food ther
mometer. However, a higher
temperature such as 180
degrees F .may be needed
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to eliminate pink color and
rubbery texture. To prevent
overbrowning, foil may be
placed over the turkey after
it has reached the desired
color. Check the internal
temperature in the inner
most part of the thigh and
wing and the thickest part
of the breast. If the turkey
has a pop-up temperature
indicator, it is recommend
ed that you also check the
internal temperature with
a food thermometer. For
example, a twelve to four
teen pound turkey, roasting
at 325 degrees F. should cook
for approximately three to
three and _ hours. For qual
ity, let the turkey stand for
- ■ i TTTT . .
mi out the information below (print
legibly) and drop off or mail in with your
I baby’s photo along with a
check/money order for $30.00 to:
t Houston Daily Journal
ATTN: FIRST CHRISTMAS
1 1210 Washington Street, P.O. Box 1910,
I Perry, GA 31069
imii l i; w
Baby’s Name:
Baby’s Birth date:
Parent’s Name(s):
Non-Published Material:
Purchaser’s Name:
Daytime Phone:
' ■
All entries must be received by; m|
December 12th • end of business day
All photos wfll be available for pickup after January Ist during normal business
ton Home Journal is not liable for lost or damaged photos/mail.
For more information, contact Brittni White at
1478-987-1823 or email: lndiite@evansnewspapers.cpm
t mi
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20 minutes before carving
to allow juices to set. The
turkey will also carve more
easily.
HandNng leftovers
Divide leftovers into
smaller portions in shallow
containers to cool quickly in
the refrigerator. Leftovers
should be stored in the
refrigerator at 40 degrees
F. or colder for up to three
to four days for turkey and
stuffing; 1 to 2 days for
gravy. Reheat leftover tur
key and stuffing to at least
165 degrees F. Frozen left
over turkey should be used
within two to six months for
HOUSTON HOME JOURNAL
best quality.
Handle your turkey with
care and enjoy its juicy good
ness! By the way, my first
attempt at dressing turned
out just fine!
Friday Night Is
VfSMJlilsX
1*79 Exit 196 • 687*8677
Famous Homemade
Cinnamon Rolls
1-79 ixH 196 ‘ 687-8677
■ /
Chris Kringle
April 5, 2008
Mr. ft Mrs. Nicholas
Kringle
tow?
17Q663