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with these southern favorites
B ecause cuisines, ment with I love we different often to experi¬ eat a
variety of ethnic foods. One
night we might have
Japanese food, the next night
could be German.
Of course we love any¬
thing Italian — doesn’t
everybody? After a particu¬
larly “global” week, our old¬
est son suggested we eat
American food. I asked for
some examples, and we had
fun explaining that hamburg¬
ers, in fact came from
Hamburg, Germany. Fried
fish should probably be cred¬
ited to the English. Pizza had
to go to the Italians. We went
on and on.
The next night, I decided
to go all out for a truly
Southern American meal.
What could be more
Southern than fried green
tomatoes, collard greens and
chicken fried steak with a
creamy gravy? Add some
mashed potatoes to this
menu and some cornbread or
biscuits — then loosen up
your belt.
I love fried green toma¬
toes, and now is the perfect
time to make them since
none of us have red tomatoes
just yet. I have also seen
them at the grocery store
which is terrific.
The secret to perfect fried
green tomatoes is to use but¬
termilk and then a combina¬
tion of corn meal and flour
King Crossword
ACROSS
1 Height of
fashion?
4 Wield a
needle
7 Antitoxins
8 Melodies
10 Slip-on
garment
11 “Sleepy
Hollow”
storyteller
13 Definitively
16 - out a living
17 Resembling
18 Stipend
19 Unable to
hold any
more
20 Undressed
21 Fisherman’s
basket
23 Hosiery
shade
25 Lotion
additive
26 “Dragnet’
star
27 “Terrif!”
28 Garlic
mayonnaise
30 Comic Leno
33 Bit of folklore
36 Caught
37 Land of the
Rising Sun
38 Covered in
dirt
39 Tarzan’s
clique
© 2008 King Features Synd.. Inc.
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for the coating.
Fried green tomatoes
2 1/2 cups all-purpose
flour
1 1/3 cups yellow corn
meal
Salt and pepper
Pinch of cayenne
2 eggs
1 1/4 cups buttermilk
1 teaspoon baking powder
1/2 teaspoon baking soda
3 medium green toma¬
toes, cored, and sliced 1/4
inch thick
2 cups canola oil
In a shallow bowl, put 1
cup of flour. In another bowl,
mix together remaining
flour, cornmeal, salt, pepper,
and cayenne.
In a third bowl, beat eggs
with buttermilk, baking pow¬
der and baking soda.
Heat oil in large skillet to
350-degrees. Using tongs,
dip tomato slices first in
flour, shake off excess.
Then dip in egg mixture,
then into seasoned flour and
cornmeal. Fry tomatoes until
they are golden brown on
both sides, then remove to
baking sheet lined with
paper towels.
1 2 3 4 5 6
7 8 9
10 11 12
13 14 15
16 17 18
19 20
21 22 23 24
25 26
27 28 29 30 31 32
33 34 35
36 37
38 39
40 41
40 “Of course
41 Homer
Simpson’s
neighbor
DOWN
1 Therefore
2 Canal zone
3 Rhesus
monkey
4 Cruises the
Net
5 Ballad
conclusion
6 Dam
7 Foundered
8 Re ocean
IN KITCHEN
Serve immediately.
The juices leftover after
you cook the collards are
called “pot likker.
The liquid is commonly
served alongside the greens
for dipping your corn
bread.
Chicken fried steak
3 cups flour
Salt and pepper
Pinch of cayenne
2 eggs
1 1/2 teaspoon baking
powder
1/2 teaspoon baking soda
1 1/2 cups buttermilk
6 cube steaks, pounded to
1/3-inch thickness
For the gravy
1 cup onion, finely
minced
1/2 teaspoon dried thyme
2 cloves garlic, finely
minced
3 tablespoons flour
1/3 cup chicken stock
2 cups milk
Salt and pepper to taste
Cayenne
In a shallow dish, mix
together flour, 2 teaspoons
salt, 1 teaspoon black pepper
and pinch of cayenne. In a
second shallow dish, beat
egg with baking powder and
baking soda.
Pour in buttermilk and
stir. Pat the steaks with paper
towels, then season well with
salt and pepper.
Dredge the steaks in the
flour mixture, then use tongs
motion
9 Grab
suddenly
10 Pirouette
pivot
12 Open area in
a forest
14 Invalid
15 Caustic
solution
19 Retainer
20 Gist
21 Talons
22 Getting
dressed (in)
23 He got the
point across
Southern-style collards
2 pounds collard greens
(or you can use kale, mustard, or turnip greens)
Salt < »
5 slices thick-cut bacon, cut into small dice
1 tablespoon butter
3/4 cup red onion, finely minced i
2 cloves garlic, finely minced
2 teaspoons brown sugar
1 cup chicken stock
2 teaspoons cider vinegar
Clean greens well or use the triple washed bagged kind. Bring
large pot of water to a boil. Add a few teaspoons of salt. Add
the greens and cook until tender, about eight to 10 minutes.
Drain in a colander. Rinse the greens with cold water to stop
the cooking process and drain well (gently squeeze greens to
rid them of excess water). In large pot, cook the bacon until it
is done and slightly crispy, about 10 minutes. Remove with a
slotted spoon to a paper towel lined plate. Add butter to the
bacon fat and then add the red onion, cooking until tender,
another 10 minutes or so. Add cooked greens, garlic, brown
sugar, cooked bacon bits and chicken stock, cooking eight
minutes more. Stir in vinegar and add salt if needed.
to dip in the egg/buttermilk
mixture.
Now dip the steaks back
into the flour mixture, shak¬
ing gently to remove excess
flour.
Place steaks on a wire
rack. Heat a large skillet
with about 1 inch of oil to
375-degrees (use a ther¬
mometer if you have one).
Brown the steaks until
golden brown, about three or
four minutes on each side.
Do not crowd the steaks —
do this in two or three batch
es as necessary.
Drain the steaks on a
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to his son
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city
25 Fore and -
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cowboy
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tally
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31 “Sad to say,
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34 Grant or
Elwes
35 Recording
FORSYTH COUNTY NEWS — Friday, June 6,
paper towel lined platter and
tent lightly with foil while
you make the gravy.
For the gravy: Drain off
the hot oil, reserving any
brown bits if possible in the
pot. Add 2 tablespoons
canola oil.
Add onions, thyme, and
cook until the onion is soft,
about five minutes. '
Add garlic and cook
another few seconds.
Sprinkle in the flour and
cook another minute.
Whisk in broth, milk, salt,
pepper and cayenne.
Cook until gravy thick¬
PAGE SB
ens, about five minutes.
Place steak on plate and
spoon gravy over.
Adlen Robinson’s Food
column is published in every
Friday’s newspaper. Adlen’s
“Home Matters ” column is
published in the Lifestyles
section of Sunday’s newspa¬
per. As always, Adlen wel
comes reader tips, sugges¬
tions and comments. Please
e-mail her at contact@ad
lenrobinson.com or write to
her at the newspaper. Visit
her Web site at www.adlen
robinson.com for more
columns and recipes.