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Mexican drumsticks | co Pl . y n.w,
8 chicken drumsticks
Sslt snd psppsr
Vk cup buttsr or msrgsrins
115 Vi oz. can chill with baans
Sliced pitted ripe olives
2 cups hot cooked rice
2 teblespoons chopped green chllles
Heet oven to 325 degrees. Season drumsticks with salt and pepper; brown In butter or
mergarine In oven-proot try pan Spoon chill over drumsticks Top with olives Bake cov
ered et 325 degreee tor 30 minutes Combine rice and green chilies Serve chicken over rice
Servos tour.
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MOST STORES OPEN SUNDAYS
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Homemade bread
adds interest to meal
By SUSAN DELIGHT
Copley News Service
Hot homemade bread can
add savoir faire to an other
wise ordinary meal.
Onion Cheese Muffins are
similar to combread, yet dif
ferent enough to be intriguing
to the taster. One rule to ob
serve in making the muffins
— this is true of all muffins —
is mix just long enough to
moisten the dry ingredients.
Fresh corn is an ingredient
in an innovation of an old
Southern recipe, spoon bread,
a cross between a casserole
and a bread. The history of
this bread goes back to the
first colonists. They adapted
a porridge favored by the In
dians to their own tastes by
adding milk and eggs. Ac
cording to historians, a cook
left this mixture in the oven
Page 19
by mistake and spoon bread
evolved.
CORN SPOON
BREAD
4 ears fresh com
1 quart milk
1 cup yellow com meal
2 tablespoons finely
chopped onion
2 tablespoons chopped
parslev
2 tablespoons butter or
— Griffin Daily News Wednesday, June 18,1975
margarine
2 teaspoons salt
1 teaspoon sugar
1 teaspoon baking powder
v« teaspoon ground white
pepper
4 eggs, well beaten
Cut corn kernels from cobs
(makes about 2 cups); set
aside. Scald milk in top of
double boiler. Gradually stir
in corn meal, onion and
parsley. Cook over simmer
ing water until thickened,
stirring frequently. Remove
from heat; stir in butter, salt,
sugar, baking powder and
white pepper; mix well.
Gradually add hot mixture to
eggs, stirring constantly. Mix
in reserved corn. Pour into a
buttered 2-quart casserole.
Bake in a pre-heated hot oven
(425 degrees) until set and
nicely browned, about 1 hour.
Serve immediately with
melted butter or your
favorite mushroom gravy
and pork sausage or creamed
chicken, if desired. Yield: six
portions.
ONION CHEESE
MUFFINS
% cup finely chopped onion
1 tablespoon butter or mar
garine
1 cup sifted all-purpose
flour
1 tablespoon sugar
teaspoons baking
powder
teaspoon salt
v 8 teaspoon onion powder
1 egg, slightly beaten
3 /« cup milk
2 tablespoons vegetable oil
2M cups bite-size cereal
crispy corn squares
crushed to % cup
V 4 cup dairy sour cream
Mi cup shredded process
American cheese
Preheat oven to 400 de
grees. Grease 12 medium
muffin cups. Saute onion in
butter until tender and
golden, about five minutes.
Set aside. Sift together flour,
sugar, baking powder, salt
and onion powder. Stir in
crushed cereal. Add dry in
gredients. Stir only until
moistened. Fill muffin cups
one-half full. Combine re
maining onion with sour
cream and shredded cheese.
Top each muffin with a
rounded teaspoon of cheese
mixture. Bake 20-25 minutes
or until cheese is browned
and crusty. Makes 12
muffins.
Safe foods
for picnics
Safe and unsafe foods for
picnics?
It’s hard to tell. If we knew
how you were going to
prepare it and pack it and
transport it and handle it, we’d
we’d know more what to say.
One Extension Service
home economist told us that
one person might take a
reasonably safe food and
make it unsafe, while another
might start with a potentially
hazardous food and make it
perfectly safe.
So whether a food is safe
or unsafe for picnics is
somewhat up to you.
t- * *
Having said that, let us say
that some foods are more
hazardous on picnics and
camping trips than others.
A few—big favorites all
right—just don’t go well.
Things like mayonnaise mix
tures, creamed puddings,
sauces, creamed pies and
cakes, and milk.
Os course, you can take
them—if you keep them
absolutely icy. Some people,
though, just don’t include
them because they don’t
want to risk the bacterial
growth which these foods
encourage.
No doubt about it, the
most important single factor
affecting the outcome of
your picnic is menu planning
and selection. Disease
producing bacteria prefer
certain types of foods. Milk,
creamed puddings and pie
and cakes, mayonnaise mix
tures—as we’ve already said.
But also other foods which
are high in protein and
moisture—eggs, meat, poul
try, fish, shellfish, custards,
potato salad.
If you have little or no
facilities for keeping these
potentially hazardous foods
hot (140°F. or above) or cold
(40° F. or below), DO NOT
TAKE THEM. Instead plan
your menu around canned,
preserved, or dehydrated
foods, and fresh fruits and
vegetables.
* * *
We’ve been going on
picnics and camping trips in
this county since the begin
ning of leisure time. Many of
these, of course, have turned
out to be “No Picnic” be
cause people have become ill
from eating picnic foods.
An estimated one million
Americans will suffer some
type of food-borne illness this
year. Many of these cases of
food poisoning will occur on
outdoor outings.