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Forsyth at home
March deadline
chosen for spring
show in Dahlonega
DAHLONEGA - The 1992 annual North Georgia
College Art Invitational will feature traditional and
experimental drawings. The college, in Dahlonega,
will host the exhibit May 2(klune 30. Entries must be
postmarked by March 16.
The juror for the 1992 North Georgia College
Drawing Competition will be Jere Allen, professorof
art at the University of Mississippi. A minimum of
$2,000 will be available in purchase awards.
The drawing competition and exhibit is open to all
artists living in the United States. Entered works
must have been completed within the past two years,
and all entries must be original works. Entries may
not exceed four feet in any dimension.
The initial jury selection will be from 35mm
slides, the format due by the March entry deadline.
Each artist may submit up to three entries. Slides
should be accompanied by entry forms available
from North Georgia College. An entry application of
S2O will be due with the entry of one to three slides.
The exhibit of selected works will be in the Stu
dent Center Art Gallery of North Georgia College.
Selected works will need to be framed under plexi
glass, suitably matted and ready to hang. Artists may
choose to offer their exhibited works for sale; no
commission will be charged.
For further entry information and forms, contact
Win Crannell, Department of Fine Arts, North Geor
gia College, Dahlonega, Ga. 30597. The telephone
number for the Department is 404/864-1423.
Home economist
earns credentials
ALEXANDRIA, Va. - The Council for Certifica
tion at the American Home Economics Association
has just announced that Patricia K. Kilmark of the
University of Georgia Cooperative Extension Ser
vice has earned the Certified Home Economist
(CHE) credential.
Kilmark has been employed by the Cooperative
Extension Service for 23 years. She worked with the
DeKalb Extension Service for 11-1/2 years before
comingtoCumming.
She has been with the Forsyth County Extension
Service 12 years.
As one 0f8,500 CHEs across the United States she
demonstrates continuing commitment to maintain
ing a current level of knowledge in the field of home
economics, stated association officials.
CHEs work in diverse roles internationally. A
CHE might be found in San Francisco conducting
research, in New York managing a hotel staff, in
Dallas advising viewers how to invest, in Atlanta
using a state-of-the-art computer to design a bank
lobby, in Paris buying a new fall line for retail, or in
Omaha teaching family living courses. The common
link of all these people is the multi-dimensional
profession of home economics and a committment to
continuing education.
By becoming a CHE, a practicioner validates at
tainment of a measurable level of knowledge in
home economics and a commitment to expanding
that knowledge-base. Certification requires a mini
mum of a bachelor’s degree from a regionally-ac
credited college or university and a passing score on
the national home economics examination. Kilmark
completes 75 Profession Development Units (PDUs)
every three years to remain certified.
The American Home Economics Association,
which serves as an advocate for home economists
and represents the field to external constituencies,
was founded in 1909. As one of the oldest profession
al organizations in the United States, the association
has spearheaded the certification effort:
Cajun is featured
at cookware week
ATLANTA - In celebration of “Cookware Week,”
Macy’s has planned a series of special events in The
Cellar at Atlanta area Macy’s stores. The activities
will highlight the newest, most innovative house
wares products available for Spring ’92.
Events are scheduled from Sunday, Feb. 2 through
Saturday, Feb. 8 and will include chef appearances,
cooking seminars, book signings, representative ap
pearances and demonstrations.
Justin Wilson, author of Home Grown Louisiana
Cookin’, will make a personal appearance and con
duct a cooking seminar providing guests with tradi
tional Cajun recipes and humor on Friday, Feb. 7
and Saturday, Feb. 8 from 1 - 4 p.m. Friday he will be
appearing at Macy’s Perimeter and Saturday at
Macy’s Lenox Square.
Immediately following the seminars, Wilson will
be available to meet customers and autograph
copies of “Horn Grown Louisiana Cookin’.
The event is complimentary, however, reserva
tions are required by calling Macy’s Perimeter at
(404) 399-4883 and Macy’s Lenox Square at (404) 231-
8883 beginning Monday, Jan. 20 weekdays from 9
a.m. to 5 p.m.
Justin Wilson is one of the country’s best known
cooks, as well as an internationally recognized hu
morist whose down-home style and amusing anec
dotes about life in Louisiana have won him millions
of fans. “Great Cookin’,” says Justin, “is nothing
more than imagination and common sense in the
proper proportions.” Wilson learned much of what
he knows about great cooking from his mother,
whom he started watching and learning from at the
age of eight
Drawing on this home-based cooking tradition
Justin teaches readers how to prepare every part of
a Louisiana meal. Wilson has just completed the
renovation of a historical home on a bayou bank in
South Louisiana which is the sight for his new televi
sion series, “Justin Wilson Louisiana Cookin’ at
Honw?.” *
Food & Nutrition
Label recipes are becoming collectibles
M.L. Hall
Special to the Forsyth County News
Clipping recipes is an addiction; I suppose I clip more
manufacturers coupons for groceries, but recipe collect
ing from labels and ads is a very close second. Just before
Christmas, I discovered a shoebox full of recipes at the
bottom of a Mayflower moving crate in our basement
Would you believe some of them were dated back in the
19705!
Each cook has favorite kitchen helpers; some are appli
ances, but many are simply good convenience products
that have withstood the tests of many years. One of my
favorites is Dried Onion Soup Mix; I really prefer its tangy
flavor for a beef pot roast and for Buffalo Wings. There is
little difference in using convenient packaged food prod
ucts and spices and herbs from little jars.
Certainly, we know fresh is best; but sometimes it is
impractical. Preparing family meals daily can be a hassle,
especially, if the cook works outside the home.
You can rely on a recipe that is printed on a product
label; even the novice cook knows the recipe has been
tested hundreds of times and feels confident about trying
it. With the number of items vying for attention in super
markets, each food product’s label has to work hard to
retain shelf space.
Label recipes are important marketing tools just as
those advertised in major publications. First, the recipe
should get your attention; then it must require few ingre
dients, short preparation time, and use few utensils.
Above all, it should taste good!
We have some old standards today; the Green Bean
Bake, The Quaker Oats Meat Loaf, and the Nabisco Choc
olate Wafer Roll are ages old - but the recipes are still
being passed around. The recipes are given just as they
'appeared on labels; however “NOTES” are my
comments.
LIPTON’S SAVORY POT ROAST
3 to 3% lb. boneless pot roast
(chuck, rump, or round)
1 envelope Lipton’s Beef Flavor Mushroom Soup Mix
2% cups water
2 Tbsp. flour
In Dutch oven, brown roast on both sides. Add Lipton
Soup Mix blended with 2 cups water. Simmer covered,
turning occasionally, 2V2 hours or until roast is tender.
Blend remaining water with flour; stir into gravy. Bring to
a boil, then simmer stirring constantly, until thickened,
about 5 minutes. NOTE: To add carrots and potatoes,
wash and scrape carrots and cut in IVi to 2 inch pieces;
peel potatoes and cut in similar size pieces, so they will
both cook in same length of time. Cook roast 2 hours; add
vegetables and continue cooking for another 30 minutes
or until vegetables and prepare as directed above.
QUAKER OATS PRICE WINNING MEAT LOAF
IVi lbs. ground beef
1 cup tomato juice
% cup Quaker Oats, uncooked (Quick or Old Fashioned)
1 egg, beaten
Vi cup chopped onion
1 tsp. salt
Vi tsp. pepper
Heat oven to 350°. Combine all ingredients; mix well.
Press firmly into ungreased Bx4x3 inch loaf pan. Bake
about 1 hour. Drain fat off; let stand 5 minutes before
slicing. Makes 8 servings.
BUFFALO-STYLE CHICKEN WINGS
(from WISH BONE DRESSING)
24 chicken wings (4 lbs.) washed
2 1.2 oz. envelopes onion soup mix
Vfe cup butter or margarine, melted
2 Tbsp. white vinegar
2 Tbsp. water
2 garlic cloves, peeled, ends trimmed, crushed
IVt to 2 tsp. ground red pepper
1 tsp. ground cumin
1 cup chunky blue cheese dressing (for dipping)
celery sticks (optional)
Preheat broiler. Cut off wing tips and discard. Halve re
maining chicken wings at joint In a food processor or
blender, process soup mix, butter, vinegar, water, garlic,
red pepper and cumin until blended; set aside. Place
chicken on pan fitted with broiler rack and broil for about
12 minutes or until brown, turning after six minutes.
Brush with half the soup mixture, then broil 2 minutes or
until crisp. Turn, then brush with remaining soup mix
ture and broil an additional minute. Delicious served
with Chunky Blue Cheese Dressing and celery sticks.
SKINNY POTATO SCALLOP
2 cups thinly sliced potatoes
Vi cup sliced onions
Vi cup sliced mushrooms
4 beef bouillon cubes
IVi cups boiling water
1 tsp. salt
Vi tsp. thyme leaves
Dash pepper
In non-stick 9 inch square baking pan, combine sliced
potatoes, onions, and mushrooms. Dissolve bouillon
cubes in U/2 cups boiling water. Add salt, thyme and
pepper, pour over vegetables. Cover and bake at 350° for
30 minutes. Remove cover and bake 15 minutes longer or
until potatoes are tender. Makes 6 servings with about 55
calories in each serving.
SCALLOPED POTATOES
110% oz can Cream of Celery or Mushroom Soup
Vi can milk
Vi cup chopped parsley
Dash pepper
4 cups thinly sliced potatoes
1 small onion, thinly sliced
1 Tbsp. butter or margarine
Dash paprika
Combine soup, milk, parsley and pepper and stir to blend.
In IV2 quart casserole, arrange alternate layers of pota
toes, onion, and sauce. Dot top with butter; sprinkle with
paprika. Cover and bake at 375° for 1 hour. Uncover; bake
15 minutes more or until potatoes are done. Makes 6
servings.
CAMPBELL’S GREEN BEAN BAKE
(everybody likes this!)
110% oz can Condensed Cream of Mushroom Soup
Vi cup milk
1 tsp. soy sauce
Dash pepper
2 9 oz. pkgs. frozen green beans, cooked and drained
1 3% oz. pkg. French fried onions
In IVI quart casserole, stir soup, milk, soy. and pepper
until smooth: mix in green beans and Vi can onions. Bake
at 350° for 25 minutes; stir. Top with remaining onions and
bake 5 minutes longer.
REINDEER GREEN BEANS
2 10 oz. pkgs. frozen green beans
1 lOVfe oz. can condensed cream of chicken soup
Vt cup milk
Dash or two of crushed thyme
1 6 oz. pkg. Gruyere Swiss cheese, diced
1 cup French fried onion rings
Cook green beans according to package directions; drain.
Stir in soup, milk, thyme and cheese. Pour into 1 quart
baking dish. Top with onion rings and bake at 350° for 20
minutes or until hot and bubbly.
BROCCOLI AU GRATIN
1 bunch broccoli (about 2 lbs.)
1 11 oz. can Campbell’s Condensed Cheddar Cheese
Soup
Vi cup milk
2 Tbsp. buttered bread crumbs
4 slices bacon, cooked and crumbled
Cook vegetables; drain. Place in shallow baking dish
about 10x6x2 (or 8x8). Stir soup and milk together and
pour over broccoli. Top with buttered bread crumbs.
Bake at 350° for 20 minutes or until bubbly. Garnish with
crumbled bacon before serving. Serves about 6. NOTE:
Substitute cauliflower for broccoli or mix and match two
10 oz. pkgs. of frozen broccoli and/or cauliflower.
SWEET’N LOW CANDIED YAMS
11 lb. can sweet potatoes, cut in slices, drained
11 lb. can crushed pineapple in its juice
1 tsp. Sweet’N Low Brown
2 Tbsp. butter (or margarine)
Vi tsp. salt
Place half of the sweet potatoes in a V/2 quart greased
casserole. Top with half the pineapple. Repeat layers
with remaining potatoes and pineapple. Combine
Sweet’N Low Brown, butter and salt. Use fingers to crum
ble over top of casserole. Bake, covered at 350° for 45
minutes.
OVERNIGHT FRUIT SALAD
V/i cups miniature marshmallows
1 20 oz. can pineapple chunks, drained
1 11 oz. can mandarin oranges, drained
CUMMING
FOODCENTER
HWY. 9 NORTH CUMMING
We want to Thank our Customers for shopping with
us in 1991. And as a show of our Appreciation we
would like to offer our customers and friends these sav
ings coupons in 1992.
i — CUSTOMER APPRECIATION COUPON —i
CUMMING Limit one with a S IO OO
FOODCENTER order or more.
* HWY. 9 NORTH CUMMING
■—CUSTOMER APPRECIATION COUPON—;
I BEST YET WHOLE
| M,LK SI 69
[Limit one with S IO OO order CUMMING
or more. FOODCENTER
HWY. 9 NORTH CUMMING
ONCE AGAIN WE AT FOOD
CENTER THANK YOU FOR
SHOPPING WITH US!
FORSYTH COUNTY NEWS-WEDNESDAY, JANUARY 2Z IW2-I
CHARMIN !
4 ROLL M 4% > |
TISSUE /[ Qt j
1 cup shredded coconut
1 carton dairy sour cream
Toss ail ingredients together. Refrigerate overnight for
best flavor. Serve on lettuce leaf sprinkled with chopped
toasted pecans for salad or in individual dessert dishes
topped with orange marmalade sauce (Vfccup orange mar
malade with 1 or 2 Tbsp. Triple Sec mixed with it)
FAMOUS CHOCOLATE WAFER ROLL
(From Nabisco Chocolate Wafer Box)
1 tsp. vanilla (or rum) extract
2 cups heavy cream, whipped
(or 8 oz. container frozen whipped topping, thawed)
1 9 oz. pkg. chocolate wafers
Chocolate curls, optional
In a large bowl, stir vanilla extract in w hipped cream (or
thawed, whipped topping.) Spread I V2 to 2 cups on wa
fers; put wafers together in stacks of 5 or 6. On serving
platter, stand wafers on edge to make one roll and frost
with remaining whipped cream or topping. Chill 4 to 6
hours or freeze until firm; cover with plastic wrap. Thaw 1
hour in refrigerator before serving. If desired, garnish
with chocolate curls. To serve, slice diagonally at 45 de
gree angle.
COCOA CUP CAKES from Mazda
IVt cups sifted flour
Vt cup unsweetened cocoa
2 tsp. baking powder
% cup Mazola margarine
1 tsp. vanilla
1 cup sugar
Vi cup water
3 egg whites
Place paper liners in 18 (2% inch) muffin pan cups. Sift
together first 3 ingredients. In bowl with mixer at medium
speed beat margarine until soft; beat in vanilla. Gradually
beat in sugar until blended. At low speed add flour mix
ture alternately with water. Beat egg whites until stiff
peaks form; fold into batter. Spoon into muffin cups. Bake
in 350° oven 30 min. or until cake tester comes out clean.
Cool in pans about 15 minutes; remove from pans and
cool. (NOTE: While this has 0 cholesterol, the amount of
sugar can be reduced to % cup with little change in taste.
To further reduce the amount of sugar, use half Sugar
Twin and half sugar.)
(Selections from M.L. Hall’s collection of recipes appear
in each Wednesday’s edition of The Forsyth County
News.)
£.
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