Newspaper Page Text
PAGE 6B
Reporter
March 11, 2009
^^lavors of^orsyth
Comfort Foods
W hen you
think of
comfort
foods warm,
homemade
dishes come to
mind. These are
generally thick
stews or some
other dishes that
are flavorful and
filling. If you stop
to think about it,
your ideas of com
fort foods may be
just about any
thing that your
mom or grand
mother used to prepare for
you.
1/2 cup milk
In a large
bowl combine
flour, baking powder, sugar
and salt: cut in shortening
until mixture resembles,
coarse crumbs. Stir in milk
until just mois
tened. Turn onto
a lightly floured
surface, knead 8-
10 times. Pat or
roll out to 1/2 in.
thickness. Cut
with a floured 2
1/2 in. biscuit cut
ter. Place biscuits
on top of chicken
mixture. Bake,
uncovered at
400 degrees for
25 minutes or until golden
flour.
ANN BENNETT
Chicken Pot Pie
1 fryer chicken, cut up (3
to 4 lbs.)
4 cups water
3 medium carrots, thickly
sliced widthwise
2 medium onions, quar
tered
4 tsp. chicken bouillon
granules
1 bay leaf
1/2 lb. whole fresh mush
rooms
2 celery ribs, cut into 1-
in. pieces
3 tbsp. all-purpose flour
1/2 cup milk
1 cup frozen peas
1 tsp. dried basil
1 tsp. salt
1/4 tsp. pepper
Place the chicken, water,
carrots, onion, bouillon and
bay leaf in a Dutch oven;
bring to a boil. Reduce
heat; cover and simmer for
25 minutes. Add mush
rooms and celery; simmer
15 minutes longer or until
chicken is tender.
Remove chicken; allow to
cool. Strain broth, reserv
ing vegetables; skim fat.
Set aside 2 cups broth
(save remaining broths).
Discard bay leaf. Remove
meat from bones; discard
bones. Chop vegetables and
cut chicken into bite-size
pieces.
In a large saucepan, melt
butter. Stir in flour until
smooth; gradually add milk
and broth. Bring to a boil;
cook and stir for 2 minutes
or until thickened. Stir in
chicken, cooked vegetables,
peas, and seasonings. Pour
into a greased 2-qt baking
dish.
Biscuit topping
1 1/2 cups all-purpose
flour
2 tsp. baking powder
2 tsp. sugar
1/4 tsp. salt
5 tbsp. shortening
Chili
1 1/2 lbs. extra-lean
ground beef
2 tsp. minced garlic
1 cup each diced celery,
diced green bell pepper,
and diced red onions
1 1/2 tsp. chili powder
1 1/2 tsp. each ground
cumin and dried oregano
1/4 tsp. black pepper
1 can (14.5 oz.) diced
tomatoes, undrained
2 cups tomato sauce
1 1/4 cups beef broth
1/4 cup chopped celery
leaves
1 tbsp. barbeque sauce
1 can (16 oz.) red kidney
beans; drained
1 can vegetarian beans in
tomato sauce
3 tbsp. chopped, fresh
cilantro
1 tbsp. freshly squeezed
lime juice
2 tsp. liquid honey
Cook beef and garlic in
large skillet or pot over
medium-high heat until
beef is no longer pink. Stir
in celery green pepper, and
red onion. Cook and stir for
3 minutes or until vegeta
bles begin to soften.
Stir in chili powder
cumin, oregano and black
pepper. Cook for 1 more
minute, add tomatoes and
tomato sauce, beef broth,
celery leaves and barbeque
sauce. Bring mixture to a
broil. Reduce to low heat.
Cover and simmer for 20
minutes, stirring occasion
ally.
Add beans, simmer, cover
for ten more minutes.
Remove from heat. Stir in
cilantro, lime juice, and
honey. Serve hot.
Beef Steiv
8 bacon strips, diced
3 lbs. beef stew meat, cut
into 1-in cubes
6 medium carrots cut into
1-in pieces
6 medium tomatoes,
peeled and cut into wedges
4 medium potatoes,
peeled and cubed
3 cups cubed peeled but
ternut squash, optional
2 medium, green peppers,
chopped
2 tsp. dried thyme
2 garlic cloves, minced
2 cans (14 1/2 oz. each)
beef broth
1/2 tsp. pepper
In a large skillet cook
bacon over medium-heat
until crisp, remove and
drain. In the drippings,
brown the beef in batches.
Refrigerate bacon until
time to serve.
In a 6-qt. slow cooker,
combine carrots, tomatoes,
potatoes, squash, green
peppers, thyme and garlic.
Top with beef. Pour broth
over the top, cover and
cook on slow for 8 hours.
Stir in pepper. Cover and
cook on medium high stir
ring frequently, for 30 min
utes. Sprinkle with bacon.
Comforting Corn
Muffins
(These go good with chili or
stew)
1 cup all-purpose flour
1 cup yellow-corn meal
2 tbsp. granulated sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 can (14.75 oz.) cream-
style corn
1/2 cup buttermilk
1 egg
2 tbsp. butter, melted
1 can (4 oz.) diced green
chilies
Preheat oven to 375
degrees. Spray a 12-cup
muffin tin with cooking
spray and set aside.
In a large bowl, combine
flour, corn meal, sugar,
baking powder, baking
soda, and salt. Set aside.
In a medium bowl, whisk
together corn, buttermilk,
eggs, melted butter, and
diced green chilies. Add
wet ingredients to dry
ingredients. Stir just until
dry ingredients are mois
tened.
Divide batter among 12
muffin cups. Bake for 20
minutes, or until a tooth
pick inserted in center
comes out clean. Remove
and cool slightly on a wire
rack. Best if served warm.
The former owner of
Bennett's Restaurant in
Forsyth and a former
teacher, Ann Bennett is the
food columnist for the
Reporter. Call her with
your recipe suggestions at
994-6321.
Bus
continued from the front page
had to call one day when she got home
from work to see where her kids were.
Principal Dick Bazemore, who watches
the kids while they wait for the late bus,
said it's simply hard to find enough driv
ers.
Mary Persons principal Jim Finch said
the driver shortage affects him not in the
afternoon but in the morning. He said a
number of bus riders are late for school
because the high school starts earlier
than the other schools.
Assistant superintendent Jackson
Daniel said the school system pays driv
ers between $12,000-$16,000 per year,
depending on their experience. Bus driv
ers are also eligible to get on the school
system's health insurance.
A substitute bus driver gets $50 per day
for the morning and afternoon routes.
Each route takes about 1-2 hours.
Turner said drivers must have a CDL
and go through background checks to be
eligible.
When parents call to complain, Turner
said he often asks if they're interested in
driving a bus.
"We have found some drivers that way,"
said Turner.
Turner said they have four recruits in a
class for new drivers that just started. He
said it takes 2-3 months to get drivers
ready and certified.
If anyone is interested in driving a bus
they can apply at the board of education
office on Brooklyn Avenue.
Subscribe to the Reporter
at the Forsythia Festival
and get a free T-shirt.
See you on the Square.
Whole
Fryers
890 in.
Cut-Up
Fryeis
$1.19 ii.
Dairyland Milk
Gallon
2/S5.00
Not Buttermilk
T-Bone Steaks
Family Pack
$3.99 lb.
Keebler
Pie Crusts
Select Varieties
2/$1.00
6oz.
Fresh
Ground Chuck
Family Pack
$1.79 in.
Sirloin Tip
Roasts
$2.19nr
Sirloin Tip
Steaks
$2.39 lb.
#8
Potatoes
$3.99
Bag
Red Seedless
Grapes
$1.59 lb.
1/4 Loin Pork
Chops
$149 Ik
Fresh
Blueberries
2/$4.00
Center Cut
Pork Chops
$1.99 lb.
171 N. Lee Street
Forsyth, GA
478-994-8481