Newspaper Page Text
PAGE 4B
Jesse’s House Cookbook ideal
A re good idea you for Christmas looking your foodie for gift a
friends? If so, or if you just
need a good excuse to treat
yourself, then order a copy
of “Helping Hands in the
Kitchen,” a community
cookbook that benefits
Jesse’s House. This impor¬
tant shelter is our communi¬
ty’s emergency shelter for
girls who are in a crisis situ¬
ation. The cookbook was put
together by the Estelle
Holbrook Circle from
Cumming First United
Methodist Church in 2003.
I love community cook¬
books because they always
contain everybody’s favorite
recipes. “Helping Hands in
the Kitchen” does not disap¬
point! Besides all the
recipes you would expect to
find —sausage balls, crab
dips, and cheese straws,
there are also some ones you
might be surprised to find
— Boy Scout Dutch Oven
Beef Stew, Couscous Salad
and Twinkie Cake.
There is also a section
just for kids — recipes to
make play dough and all
kinds of fun things. If you
have children or grandchil¬
dren, this section of the
cookbook promises to give
you all kinds of ideas for
things to do and make dur¬
ing the holidays or anytime
of the year.
Remember, all proceeds
King Crossword
AROSS 1 2 ta Hup Tg |6 17 Is HRs 10 11
4 9 1 “Humbug!” Confucian Rascally sort 12 iilntr: ^ j MR? If
15
concept
12 Parisian pal 18 19 20
13 Pentateuch 21 22 23 [24
14 Hostel
15 Start of a 25 26 27 28 29 30
patriotic song 31 32 33 34 35
17 Catch sight of
18 Suitable 36 37 38 39 40
19 Nudges 141 42 43 44
21 Long, loose
overcoat 45 46 47
24 Cruise the ’Net
25 Tier 48 mai 51 52 53
26 Fa’s neighbor 54 56
28 Hybrid hounds
31 Merriment 59
33 Fond du -, Wis.
35 Siamese
36 Vote into 55 Schroeder’s 8 Kingdom divi¬ 32 Reverberate
office prop sion 34 Cough-syrup
38 Warsaw’s land 56 Have bills 9 Words after ingredient
(Abbr.) 57 Conclude 15-Across 37 Armed forces
40 Sprite 58 Eyelid woes 10 From the top 39 Pole dances?
41 By way of, 59 Speck 11* Individuals 42 Wrong
briefly 16 Feedbag bit 44 Regret
43 Straightforward DOWN 20 Very dry, as in 45 Gratify fully
45 Bar 1 Emeril’s exple- champagne 46 In due time
47 Ostrich’s tive 21 Impulse 50 Deposit
cousin 2 Grant or Irving 22 Lounge about 51 Scepter
48 Literary collec- 3 Here (Lat.) 23 Words after 52 Seesaw
tion 4 Dolts, jocularly 9-Down quorum
49 Words after 5 Rein 27 Once around 53 Nevertheless
23-Down 6 Illustrations 29 Body powder
54 Heavy weight 7 Former fillies 30 Winnow
© 2005 King Features Synd., Inc.
3 1 M 0 O a I O S | 3 N IA V 111S I oBBv d | ■ a N O N 1 3
A 1 d 31 a 3|N i i j N V
n o 0 1 V s
1 0 3d I 11 d H 1
d 1 3 1 O d 1 O 3 1 3
v H JLBBO V 3 3 3 1 O
S 1 i n wj|f slty o SilAA 0 d
d d n MB 3 IS i n
s M o_ a i 3 i d V t
o 3 N 3 N V S^AldjliN 1 H d l/M V d V O 0 1 n S HR OO H l/\l A V i/\i V a
FORSYTH COUNTY NEWS — Friday, December 2,2005
IN THE KITCHEN
Adlen
Robinson » v JL
for the book go to directly
benefit Jesse’s House. So,
you get a jewel of a cook¬
book, and also the knowl¬
edge that your donation
goes to a wonderful cause.
The cookbook is $15,
and can be easily ordered by
simply mailing a check to:
Jesse’s House, RO. Box
3318, Cumming GA 30028.
Here are just a few
recipes from “Helping
Hands in the Kitchen.”
Stromboli meatloaf
(Susan Sokolowsky)
3 pounds ground beef
3 eggs
1/2 teaspoon oregano
Grated Parmesan cheese
1(16 oz.) can tomato
sauce
1/2 pound Provolone
cheese, sliced
3 cloves garlic, minced
1/2 teaspoon sweet basil
1/2 cup bread crumbs
1/4 pound boiled ham,
sliced
Grated Mozzarella
cheese
1 (8 oz.) can mushroom
caps and stems, drained
Mix ground beef, garlic,
eggs, basil, oregano and
bread crumbs, combining
well. Place beef mixture on
large sheet of heavy-duty
aluminum foil, spread meat
out fairly thin until it looks
like a giant hamburger.
Sprinkle with Parmesan
cheese until entire surface is
lightly covered. Distribute
boiled ham over top. Cover
ham with slices of pro
volone. Top cheese with
mushrooms. Cover with
grartd Mozzarella cheese.
Roll ground beef and its
toppings as you would a jel
lyroll. Put in a large deep
pan and bake, covered, at
375-degrees for one hour.
Remove from the oven and
drain off the fat. Cover
meatloaf with tomato sauce
and bake, uncovered, an
additional 30 minutes.
Chicken Oriental
(Penny Waters)
8 boneless, skinless
chicken breasts
8 fresh mushrooms
8 parboiled whoe white
onions
2 oranges, quartered
8 cans pineapple chunks
8 cherry tomatoes
1 can concentrated
frozen apple juice, thawed
1 cup dry white wine
2 tablespoons soy sauce
2 tablespoons vinegar
1/4 cup oil
Dash pepper
Dash of ground ginger
Sprinkle chicken breasts
with pepper. Thread eight
skewers as follows: Chicken,
No bake peanut butter bars
(Cherene Popp)
1 cup margarine
1 cup creamy peanut butter
1-1/2 cups powdered sugar
12 oz. chocolate chips
2 cups crushed graham crackers
4 tablespoons peanut butter
Melt the margarine and one cup peanut butter together. Mix pow¬
dered sugar and crushed graham crackers together. Pour the melt¬
ed margarine and peanut butter into the powdered sugar/graham
cracker mixture. Spread graham cracker mixture into a 9”x13" pan.
Melt the chocolate chips and 4 tablespoons of peanut butter
together. Spread on top of graham cracker mixture. Refrigerate.
onion, mushroom, chicken,
orange, chicken, pineapple
and tomato. Place the
kabobs in a shallow pan.
Combine the apple juice,
white wine, soy, vinegar, oil,
pepper and ginger.
Pour over kabobs, cover
and allow to refrigerate for
at least one hour. Drain
marinade into saucepan.
Heat marinade to boiling
and boil for five minutes.
Remove from heat. Broil
kabobs about 6 inches from
heat for 15 minutes on each
side, brushing with marinade
every five minutes or so.
Serves eight.
Stroganoff style chicken
(Donna Cagle)
2 tablespoons vegetable
or canola oil
1 pound boneless, skin¬
less chicken breasts, cut into
strips
2 cups sliced fresh mush¬
rooms
1 medium onion,
chopped
1 can cream of chicken
soup
1/2 cup sour cream (or
non-fat yogurt)
1/4 cup water
4 cups hot cooked medi¬
um egg noodles
Paprika for color
Heat 1/2 of the oil in
skillet, add chicken and
brown. Remove chicken,
and add remaining oil,
mushrooms, and onion.
Cook until tender. Add soup,
COME SEE A MAN...THE LIVING WORD
WALK THRU CHRIST’S LIFE
PRESENTED BY:
Fields of the Wood Baptist Church
2390 Pendley Rd. (Off Hwy 9)
Cumming, GA 30040
Pastor: Rev. Larry Watkins
December 3rd & 4th 6:00 - 8:00 PM
(SATURDAY & SUNDAY)
BEGINS EVERY 15 MINUTES - NO CHARGE FOR ADMISSION
(Rain Dates - December 10th & 11th)
sour cream, and water.
Heat to a boil. Return
chicken to skillet and heat.
Sprinkle with paprika. Serve
over noodles. Serves four.
Monkfish with capers
(Pam Thomas)
2 lemons
1 cup unsalted butter
4 (1/2 to 3/4 lb.) pieces
of monkfish, cleaned and
trimmed
1 cup large imported
capers, drained
With a sharp knife, cut
strips of lemon peel, 1/2”
wide and 1” long, set aside.
Melt butter in heavy
saucepan over high heat.
When it begins to bubble,
remove from heat nad skim
off the foam. Strain clear
liquid at the top and discard
any milky residue.
Heat half of the clarified
butter in a large skillet and
saute the monkfish, turning
occasionally unitl the fish is
nearly done, about 10 min¬
utes.
Add lemon peel and
saute until fish is browned,
about three to five minutes.
Heat remaining clarified
butter in a small skillet until
brown, about seven minutes.
Add capers and saute until
crispy, about two to three
minutes.
Serve monkfish with the
sauteed lemon peel,
browned butter and capers.
Serves four.
Twinkie cake (Pat
Jacobs)
1 box Betty Crocker
Butter cake mix
Filling:
1/2 cup margarine
1 cup sugar
2/3 cup milk (at room
temperature)
1/8 teaspoon salt
6 tablespoons Crisco
shortening
3 tablespoons flour
1 teaspoon vanilla
Prepare cake according to
package directions and bake
in a greased and floured
9”xl3” pan. After baking,
remove from pan and cool on
a rack. When cake is cooled,
split the cake horizontally. In
medium bowl, beat together
sugar, margarine, and short¬
ening. Gradually add flour
and milk, scraping down the
sides of the bowl.
Add vanilla and salt. Beat
until mixture is the consis¬
tency of whipped cream.
Spread the mixture onto the
split cake. Add the second
cake layer, and then spread
the rest of the mixture on
top. Store cake in the refrig¬
erator.
Adlen Robinson’s Food
column is published in every
Friday's newspaper. Her
“Home Matters ” column is
published in every’ Sunday’s
newspaper. She welcomes
reader tips, suggestions and
comments. Please e-mail her
at a4kidz@bellsouth.net or
write to her at the newspaper.