Newspaper Page Text
WEDNESDAY, AUGUST 10, 2016
BARROW NEWS-JOURNAL
PAGE 9A
Quick, easy recipes for
start of new school year
The beginning of a new school year
means we have more and more activities
to keep us busy. Sometimes activities
keep us out of the kitchen due to time.
Finding recipes that are quick and easy
or some that can be made ahead are easy
solutions to keep away from the fast food.
Everyone loves a good dessert,
especially homemade. It’s even
better if it’s quick and easy to
make. I have a few of those that
are light for hot summer eve
nings but really simple to make.
Banana Split Lasagna
Ingredients:
2 cups graham cracker crumbs
1/2 cup butter melted
8 ounces cream cheese at
room temp
1/2 tsp. vanilla
1/4 cup granulated sugar
2 tbsp. + 3 1/2 cups cold milk divided
16 ounces Cool Whip topping divided
1 (23 ounce) container of frozen sliced
strawberries, thawed and drained well
1 (20- ounce) can crushed pineapple
drained well
2 (3-4 ounce) boxes of banana cream
instant pudding
chocolate syrup
Maraschino cherries (optional but
encouraged)
Nuts (optional)
Directions:
Grease a 9x13-inch baking dish and
set aside.
In a medium bowl combine the graham
cracker crumbs and melted butter. Stir
the mixture until it’s evenly moist, then
dump the crumbs into your baking dish
and press them into an even layer. Place
the baking dish in the refrigerator until
you’ve prepared your next layer.
In another medium bowl, combine the
cream cheese, sugar, 2 tbsp. of milk and
vanilla with a hand mixer on a medium
speed. Mix together until fluffy and light.
Then using a rubber spatula completely
mix in 8 ounces of the Cool Whip. Once
the mixture is completely combined,
remove the baking dish from the refriger
ator and evenly spread the cream cheese
mixture on top of the graham cracker
crust. Pour your drained strawberries and
pineapple on top of the cream cheese
mixture and spread it evenly. It doesn’t
matter which fruit you put in first. Mix
the two boxes of banana cream instant
pudding with 3 1/2 cups of cold milk.
Whisk for a few minutes until the pud
ding starts to thicken. Then use a rubber
spatula to spread the pudding over the
fruit layer. Let the dessert sit for about 5
minutes so that the pudding can firm up
a bit more.
Spread the remaining 8 ounces of Cool
Whip over the top of the dessert as even
ly as possible. Drizzle (or pour, your
choice) the chocolate syrup on top of
the cool whip layer. Allow the dessert
to chill in the refrigerator for at least 4
hours before serving or overnight. Top
with cherries and nuts.
Creamy Layered Lemon Squares
Ingredients:
2 cups graham cracker crumbs
1/2 cup sugar divided
1/2 cup butter or margarine melted
1 1/2 pkgs. (8 ounce each) cream
cheese for a total of 12 ounces, softened
1 tub (8 ounces) Cool Whip whipped
topping, thawed, divided
3 cups sliced fresh strawberries, divid
ed
1 1/2 cups boiling water
1 pkg. (6 oz.) Jello lemon flavored
gelatin
2 cups ice cubes
Directions:
Combine graham cracker crumbs, 1/4
cup sugar and butter; press onto bottom
of 13x9-inch dish. Beat cream
cheese and remaining sugar in
a medium bowl with mixer until
blended. Whisk in 1 1/2 cups
Cool Whip. Spread over crust.
Top with 2 cups strawberries.
Refrigerate until ready to serve.
Add boiling water to gelatin
mix in a large bowl. Stir 2 min
utes until completely dissolved.
Add ice cubes. Stir until melted.
Refrigerate 5 minutes or until
gelatin is thickened. Whisk in
remaining Cool Whip. Spread
over strawberry layer in dish.
Refrigerate 4 hours or until firm. Serve
topped with remaining strawberries.
Banana Cream Pie
Ingredients:
1 pkg. of Lorna Doone Shortbread
Cookies
2 small pkgs. of Jello instant banana
cream pudding mix
4 bananas
1 (12 oz.) container frozen whipped
topping, thawed
cold milk (use the amount of milk as
per instructions on the pudding box)
Directions:
Start by making the instant banana
cream pudding according to the instruc
tions on the package. Stir completely and
wait for it to set. Once it has set fold in
about 1/2 of the whipped topping to the
pudding mixture for a light and fluffy
texture. Set aside.
In a glass bowl, add the first layer
of shortbread cookies at the bottom of
the bowl. The next layer will be sliced
bananas. Add a layer of the banana
cream pudding mixture. Now add a layer
of whipped topping. Repeat these layers
until you run out of room or ingredients.
Top with the remaining whipped topping
and bananas on top.
A different twist to cookies is adding
potato chips. Adds a little salty taste to
the sugar. Sounds a little weird but the
cookies are really good.
Potato Chip Cookies
Ingredients:
1 cup butter flavored shortening
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
2 cups all purpose flour
1 tsp. baking soda
1 cup butterscotch chips
2 cups crushed potato chips
Directions:
Preheat oven to 375 degrees.
In a large bowl cream shortening and
sugars until light and fluffy. Beat in eggs.
In another bowl, mix the flour and
baking soda; gradually beat into creamed
mixture. Stir in potato chips and butter
scotch chips. Drop by a tablespoonful
2 inches apart onto ungreased baking
sheet. Bake 10-12 minutes or until gold
en brown. Cool on pans 1 minute.
Remove to a wire rack to cool com
pletely.
Joyce Jacks is a cooking columnist for
the Barrow Journal. Send comments to
Georgiagirl2424 @ yahoo, com.
Post 163 to host dinner, dance
The American Legion
Post 163 in Statham will
host a steak dinner and
dance on Saturday, Aug.
13, at the legion headquar
ters at 1633 Atlanta High-
waty Southeast.
Dinner will be served
at 6 p.m. followed by the
dance at 8 p.m. The din
ner is $15 per plate with
the dance costing $5 per
person. The band Wildcard
will be performing. The
event is open to the public.
Remembering the great Jack Davis
St. SIMONS ISLAND - Here among
the moss draped live oaks near the
charming Episcopal house of worship,
Christ Church, Jack Davis, the cartoonist
extraordinaire, who was all about tradi
tion, the simple things in life and Georgia
football, was laid to rest last week.
You would have to know Jack
to be aware that he was so proud
of his final resting place, that
he would attend burial services
at the Christ Church Cemetery
and say, “Isn’t this a beautiful
place? This is where I will be
some day. My plot is right over
there.’’ He would take you over
to the hallowed ground if you
were interested.
This last thing on this Great
American’s mind would be that
while he, the reluctant celebrity,
will become a focal point of
upcoming tours for the more than 30,000
annual visitors to the cemetery. He will
now become a member of the “Big
Three,” in the cemetery: Eugenia Price,
the celebrated local novelist, long time
sports columnist of The Atlanta Journal,
Furman Bisher, and Jack.
For sure. Jack would be compatible
with the viewpoint of noted Georgia his
torian, Lucien Lamar Knight, also buried
here, who wished “to sleep in the long
peace of eternity under the boughs of
the Wesley oak and by the waters of the
murmuring Altamaha.”
The service in the packed little Christ
Church, which dates back to 1736 and
survived the desecration of the building
by Union soldiers, was conducted with
a simplicity that Jack Davis would have
appreciated.
When the news of his death at age 91
came and I began preparing a eulogy,
the first thought was that accomplished
men are not always modest men. Jack
Davis was the exception. The memories
flooded forth and brought pause to my
day. The emotional hurt was deep and
abiding.
You probably know about his many
successes: TV Guide covers, 22, and 36
Time Magazine covers. Founding con
tributor to Mad Magazine. In his world
that was like Ted Williams batting .400;
Joe DiMaggio hitting in 56 consecutive
games ; Georgia winning the national
championship in football. However, his
success in the art world never turned
Jack’s head.
From the first time I met him, at his
home in Scarsdale, New York, in the
mid-Seventies until his body went into
decline, he functioned with a sophomoric
enthusiasm.
In that first meeting, we had lunch at
his club and then repaired to his drawing
room at home where he said, “I would
like to do a “little something” for the
University of Georgia.”
He did more than a “little something.”
He and his work became iconic with the
Bulldog fans. Football program covers.
Posters by the thousands. We created a
billboard campaign.
You could see Jack Davis and his latest
Bulldog creation all over the state in the
late seventies and early eighties. And he
never got paid. It was his contribution to
his alma mater. “Just a little something
for the University of Georgia.”
loran
smith
I talked Coach Bill Hartman, then
chairman of the UGA athletic schol
arship fund, to pay his way and Dena's
way to the Georgia-Florida game every
year. He would meet up with his life
long pal, Charlie McMullen and other
good friends, like the late Dick Budd, for
a weekend of golf and Bulldog
fellowship.
He swooned with every first
down, groaned with every play
that misfired, but never was the
critic. He never carped about
any failed execution or coach
ing decision — even when he
was surrounded by those given
to castigation.
He often flew home from
Atlanta and boarded many
flights with Varsity hot dogs
and Poss' barbecue. This was
when the world was civil and
you could do such things. I once asked
him for a self-portrait for a story we were
doing for the football programs. He sent
a head shot of himself, then drew a car
toon body with big feet, spindly legs and
a big pot gut. On the pot gut, he wrote
“Poss Barbecue.”
A member of the Greatest Generation,
he remembered being on the deck of
the ship coming home from the Pacific,
looking at the stars, offering thanks to
the Almighty that he had survived and
looked ahead with great anticipation.
We now know that a bountiful life await
ed him.
At Georgia, he was a member of the
SAE fraternity. He created a one page
humor tabloid which he called the “Bull
Sheet.” He loved the campus social scene
and considered the hedges of Sanford
Stadium sacred and inspirational. He
rang the chapel bell as a freshman and
underscored the greatest reverence for
homecoming, the autumn leaves, silver
britches, the Chapel Bell ringing into the
night and a keg party.
A man of good humor, the only evi
dence of any miscreant behavior was
when he and his friends would catch
opossums in North Atlanta and go turn
them loose at the Varsity.
Women shrieked, children screamed
and waiters flat-footed the hoods of
cars....as he and buddies stealthily stole
away as police sirens confirmed they
were on the way.
The greatest of sentimentalists, he
was overwhelmed by one particular gift.
Nike in the eighties produced a shoe for
Georgia that had D. O. G. S. imprinted
on the heel.
Jack almost came to tears when I gave
him a pair of those shoes.
The next art work he sent to Athens
included a note: “Hey man, I wear my
Dog shoes every day. He would often call
and say, “Man, I got my Dog shoes on.”
Jack Davis was indeed a modest man.
He was an altruistic man, an humble man
and a caring and giving man.
Now he has moved on to those hedges
in the sky. He would be proud that his
doting family chose to send him on his
heavenly journey, wearing his Dog shoes.
God Bless Jack Davis, a Great Dawg
and a Great American. Selah.
Loran Smith is host of the University
of Georgia football radio pre-game show.
Election
continued
from 9A
Commissioner Roger
Wehunt, who fended
off a Republican prima
ry challenge from Jeff
Hatcher, will face Dem
ocrat Michael Pope and
Republican Bill Brown,
who upended Commis
sioner Kenny Shook in
the Republican primary,
will take on Democrat
Dwight Acey.
THE BARROW COUNTY REPUBLICAN PARTY
INVITES THE PUBLIC TO ATTEND
Monday, AUGUST 15, 2016 at 7:30 pm
Winder Woman’s Club • 15 W. Midland Ave.
INSURANCE COMMISSIONER
RALPH HUDGENS
KIRK SHOOK, 2016 NATIONAL DELEGATE
JOIN THE LOCAL GOP FOR 2016!
www.barrowgop.org
Class of 1961 sets reunion
The Winder High School Class of 1961 will celebrates its
55th year reunion on Saturday, Aug. 27, from 6-10 p.m. at the
Winder Woman’s Club. For more information, contact Linda
Rice Queen at 843-650-2813 or 843-450-9933.
August 3,2016 ~ Crossword Answers
CHRIS SAVAGE
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1 Pine Straw & Mulch
1 Seasonal Flowers
1 Shrub Trimming
1 Aeration
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Call Chris 678-910-9946
...for all your lawn care needs!
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Friday,
August 19
at 7:30 pm
Saturday,
August 20 at
2:30 pm
and 7:30 pm
Sunday,
August 21 at
2:30 pm
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