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♦ WEDNESDAY, DECEMBER 31, 2008
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Idaho Potato Commission
Pomme Frites, are basically French fries, but these aren’t fried, so you get to
save the calories for a variety of great dips.
Budget-Wise
bowls. Top with sauce and garnish with
fresh chopped parsley.
Traditionally, lamb shoulder chops or left
over bits of beef are used to make this pep
pery stew. In this recipe, flavorful lean beef
is simmered with vegetables in an aromatic
broth. The long cooking brings out all the
subtle flavors of the meat and vegetables,
while the Idaho Potatoes retain their texture
and shape.
Source: Idaho Potato Comission
Baked Idaho Pomme Frites and
Simple Dipping Sauces
Ingredients:
Baked Idaho Pommes Frites
4 large Idaho® Potatoes, well scrubbed
Cooking spray
1/4 teaspoon salt
Tex-Mex Ketchup
1 cup ketchup
1 tablespoon fresh lime juice
1 teaspoon mild chili powder
1/4 teaspoon ground cumin
Bacon-Cheddar-Ranch Topping
3/4 cup light ranch salad dressing
2 scallions, finely chopped (use green part
only in this recipe)
2 tablespoons 2% Sharp Cheddar cheese
2 tablespoons packaged 50% reduced-fat
real bacon pieces
Easy Microwave Cheese Sauce
Garden chores for January
' 1 ’ '"- r ~
Tim Lewis
•Garden
Columnist
January is a fairly slow
month for most gar
deners, but there are
some things we can do on
these cool days. One rather
pleasant chore, at least to me,
is perusing seed catalogs and
making out the annual seed
order for the garden.
I remember my grandma
giving me H.G. Hastings seed
catalogs many years ago, and
as a young boy I would spend
hours checking out the new
varieties of flowers and veg
etables, dreaming about the
perfect garden I could have if
I only had the money and the
time to plant all those excel
lent varieties.
If you do order from seed
catalogs, it is best to place
your order well in advance;
that is, by the end of January,
for orders placed after that
sometimes cannot be filled
due to high demand.
Also, be sure the seeds and
plants you order are adapted
to the South, which means
you should think twice about
patronizing seed companies
not located in good ole Dixie.
Now is a good time to prune
crape myrtles, or for that mat
ter, all late spring or summer
flowering shrubs and trees.
On crape myrtles, removing
last year’s seed capsules now
will encourage new growth
and more flowers this sum
mer.
On young trees, cut off only
the old flower clusters and
unsightly stray branches.
Restrained pruning is espe
cially important with the
1/2 cup 2% milk
2 ounces cream cheese
1/2 cup shredded Cheddar cheese
1/4 cup shredded Monterey Jack cheese
Directions:
Baked Idaho Pommes Frites
Preheat oven to 450° F.
Cut each potato into eight lengthwise
wedges. Place potatoes in an ungreased bak
ing pan. Spray potatoes evenly with cooking
spray.
Bake 20 minutes. Remove potatoes from
the oven, turn them over using a spatula, and
return the potatoes to the oven to bake an
additional 10 minutes, or until golden brown.
Season with salt and serve hot.
Tex-Mex Ketchup
Combine all ingredients in a small mixing
bowl.
Stir until evenly blended. Cover and refrig
erate until needed.
Bacon-Cheddar-Ranch Topping
Combine all ingredients in a small mixing
bowl.
Stir until evenly blended. Cover and refrig
erate until needed.
Easy Microwave Cheese Sauce
Combine the milk and cream cheese in a
small microwave-safe bowl. Heat on high for
1 minute, 30 seconds. Use a whisk and stir
until smooth.
Heat another 30 seconds on high, then
whisk again.
Add grated cheeses and stir constantly
until smooth. If necessary, heat at 10-second
intervals, stirring in-between, until an even
consistency is achieved.
newer varieties that produce
larger clusters of flowers. If
drastically pruned, the plant
may be stimulated to produce
too much new growth, caus
ing breakage from the added
weight.
On older varieties with
smaller flower heads, you
may prune more severely. Cut
these back a foot or more all
around.
If you have established
pansy beds, they should
receive a side-dressing of fer
tilizer. Add about one cup of
8-8-8 or 10-10-10 or a simi
lar complete fertilizer per 100
square feet of surface area.
If using a slow-release fertil
izer, be sure that at least half
of the nitrogen it contains
is in the nitrate form. Why?
Because that is the form of
nitrogen which plants can
immediately use.
The urea and ammonium
forms of nitrogen must be
broken down by soil bacteria
and converted to the nitrate
form; this takes time and
higher temperatures than are
normally found this time of
year.
January is a good time to
remove suckers from trees,
shrubs, roses, and vines. A
sucker is a shoot that arises
from a root, from an under
ground portion of a stem, or
from the rootstock portion of
a grafted plant.
They appear .as vigorous
branches at the base of a decid
uous plant or, on evergreens,
as leaves with a different color
or shape from the rest of the
leaves. Ornamentals such as
flowering peaches, flower
ing cherries, magnolias, and
camellias are propagated com
mercially by grafting; so, on
these plants make sure the
growth you target for remov
al emerges below the graft
union. O * .
otherwise, it is legitimate
growth. Most suckers can be
From Page iB
snapped off or even rubbed off
if you can catch them when
they are young and tender. If
you must use a pruning shear,
try not to leave a bud; other
wise, new growth may occur.
Plant grapes and blueber
ries this month. Muscadines
and scuppernongs can be
pruned now. Cut long canes
back to three- to four-inch
spurs. New flowers and fruit
will grow from these spurs.
I’ll bet you didn’t realize
there were so many interest
ing and important gardening
tasks to be done in the dreary
month of January.
You’d better get to work-
February will be here before
you know it!
Tim Lewis is a Georgia
Green Industry Association
Certified Plant Professional,
gardening writer, former
Perry High School horticul
ture instructor, and former
horticulturalist at Henderson
Village and Houston Springs.
He and his wife, Susan, own
and operate Lewis Farms
Nursery located on Hwy 26
two miles east of Elko, where
he was born and raised. He
can be reached at(478)954-
1507 or timlewisl@alltel.
net.
DAVID OVERTON JEWELERS
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Bring It In And Let Us
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478-987-1392 |
FOOD
2009: Happy and healthy
From Page iB
antioxidant vitamins and
are rich in folic acid and
beta carotene. They are low
in calories, fat and sodium.
Since even the leanest pork
does contain saturated fat, I
like to cook the greens with
out ham hocks. Why fill such
nutritious food with salt and
cholesterol? Besides, every
one loves my chicken broth
method.
Light Sangria
1 64-ounce bottle Ocean
Spray Light Cranberry
Juice Cocktail, chilled
1 (1.5 liter) bottle red wine,
chilled
1/4 cup thawed frozen
limeade concentrate
1 (1 liter) bottle club soda,
chilled
Lime slices, garnish
Combine the cranberry
juice cocktail and red wine
in a large pitcher or punch
bowl. Add limeade concen
trate. Gently stir in soda just
before serving. Garnish each
serving with a lime slice.
Makes 24 to 36 servings.
NOTE: To make individual
servings: Pour 1/2 cup Ocean
Spray Light Cranberry Juice
Cocktail, 1/2 cup red wine
and 1 teaspoon limeade con
centrate into a large wine
glass. Add about 1/4 cup club
soda, if desired.
Black-eyed Pea
Soup
This recipe is loosely
adapted from SAVANNAH
SEASONS by Elizabeth
Terry of Elizabeth’s on 37th
Street in Savannah. To
make it healthier I use tur
key sausage and omit the
bacon and prosciuto called
for. I use additional olive
oil for sauteeing to make up
for the rendered fat of the
bacon.
2 cups black-eyed peas
2 1/2 cups water
4 tablespoons olive oil,
divided
8 ounces spicy Italian tur
key sausage
2 Cloves garlic, minced
1/2 cup carrots, peeled and
minced
1/4 cup minced celery
1 cup minced onion
2 tablespoons flour
2 14-ounce cans diced
tomatoes
4 cups chicken stock or
broth
1/2 cup diced green pep
per
1/4 cup minced green
onion
1 tablespoon thyme
black pepper
salt to taste
1/2 cup dry sherry
Wash the peas well, remov
ing any stones. Put them in
a large soup pot and add the
water. Bring to a boil and
lower the heat to simmer for
25 minutes or until the peas
are almost done. Set aside
and do not drain.
In a large skillet, heat 3
tablespoons of the olive oil
and saute the sausage, cook
ing until brown. Add the
garlic, carrots, celery and
onions and continue saute,
over medium heat until they
are lightly browned. Stir in
the flour and continue cook
ing and stirring another 2
minutes to lightly brown the
flour. Whisk in the toma
toes. Stir this mixture into
the black-eyed peas. Add
the chicken stock and sim
mer covered over medium
heat, stirring occasionally
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for 45 minutes.
Just before serving heat
the remaining spoon of olive
oil and saute the bell pepper
and green onion. Stir into
the soup. Add the black
pepper and salt. Taste and
adjust seasonings. Stir in
the sherry and serve hot.
Pork Tenderloin
wttii Roasted
Sweet Potatoes
(Courtesy of the National
Pork Board)
1 1-pound whole pork ten
derloin
1 envelope Shake ‘N Bake
Seasoned Coating Mix for
pork
3/4 to 1 pound sweet
potatoes, peeled and cut
into 1/2-inch pieces (2 1/4
cups)
1/2 yellow onion, cut into
1-inch chunks
1/2 cup Italian dressing
Chopped parsley, if
desired
Preheat the oven to 450
degrees. Lightly moisten the
pork tenderloin with water;
coat with the seasoned coat
ing mix. Set the roast aside
while preparing the vegeta
bles. Discard any remaining
coating mix.
Meanwhile, in a large bowl
combine the sweet potatoes,
onion and dressing; toss to
coat. Spread the vegetables
in 9 x 13-inch baking pan.
Place the pork on top of
the vegetables. Roast for
20 minutes or until a meat
thermometer inserted in
the center of pork reads 155
degrees, stirring vegetables
once. Remove from the
oven. Let the roast stand for
5 minutes. Slice the pork;
serve with the vegetables,
sprinkled with chopped pars
ley, if desired.
A New Take on
CoHard Greens
1/2 pound collard greens
2 tablespoons olive oil
1 small onion, chopped
1/2 red bell pepper
chopped
2 cups chicken broth
1/2 cup prepared salsa
2 teaspoons garlic powder
2 teaspoons Cajun season
ing
Wash the collard greens
carefully. Remove the cen
ter stem and slice the leaves
Famous Homemade
Cinnamon Rolls
green defter
1-75 Extt 136 8 987-8877
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into thin strips.
Heat the oil in the bottom
of a large pot. Saute the
onion and bell pepper until
the onion is translucent.
Add the chicken broth, salsa,
garlic powder and seasoning.
Stir. Add the collard greens.
Bring to a boil and reduce to
a simmer. Cover and cook
30-40 minutes or until the
greens are done.
Serve with the liquid.
Cinnamon Cupcakes
3/4 cup shortening
1- cups sugar
4 egg whites
1 teaspoon vanilla extract
2- cups cake flour
2 teaspoons baking pow
der
1/2 teaspoon salt
3/4 cup milk
Topping:
2 tablespoons sugar
1/2 teaspoon ground cin
namon
Preheat the oven to 350
degrees. Line muffin cups
with cupcake papers (about
17). In a small mixing bowl,
cream the shortening and
sugar until light and fluffy.
Add the egg whites and
vanilla; mix well. Combine
the flour, baking powder and
salt; add to creamed mixture
alternately with milk. Fill
the paper-lined muffin cups
two-thirds full. Combine the
sugar and cinnamon and
sprinkle 1/4 teaspoon over
each cupcake. Bake for 18-
20 minutes or until a tooth
pick inserted in the middle
comes out clean. Cool for
10 minutes before removing
from pans to wire racks to
cool completely.
Cinnamon Frosting
8 ounces cream cheese,
softened
1/2 cup butter, softened
1 teaspoon ground cinna
mon
1 teaspoon vanilla
5 3/4-6 1/4 cups confec
tioner’s sugar
Cream together the cream
cheese, butter, cinnamon
and vanilla until light and
fluffy. Gradually add the
confectioner’s sugar, beating
after each addition until the
frosting reaches a spreading
consistency. (For the New
Year, I like to sprinkle the
cup cakes with silver drag-
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