Newspaper Page Text
PAGE 4
ThantagMng Pt«—taj» ft Cookbook, November 1099
u/aXL gokhte up
• • a. V>s3
* • •
yx'>Mr jysJEfl i • v
Anobl Biscuits
2 1/2 cups all-purpose flour
2 tablespoons white sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup warm water (110 degrees}
1 pkg. active dry yeast
3/4 cup warm buttermilk
In a large bowl combine flour,
sugar, baking powder, and salt With
pastry blender or two knives, cut in
shortening until mixture resembles
course crumbs, set aside.
Place warm water in warm bowl.
Sprinkle in yeast, stir until dis
solved. Add yeast mixture and warm
buttermilk to dry ingredients, blend
well.
Remove dough to floured surface.
Knead dough 10 to 15 times, form
into ball. Roll dough to 3/4 inch
thickness. Cut into 2 1/2 inch bis
cuits. Cover and let rise until dou
bled in bulk, about 30 to 45 minutes.
Bake at 400 degrees for 15 min
utes or until done.
Jj Johnson
Perry, GA
Apple Cranberry Casserole
3 cups apples
2 cups raw cranberries
1 1/4 sugar
1 1/2 cup Quaker Oats
1/2 cup brown sugar
1/3 cup flour
1/2 cup nuts
1 stick butter
Place unpeeled chopped apples,
cranberries, and the granulated
sugar in bottom of a rectangular
ass utnltute
and Appliance Co.
Shop U£jirst...shQp us last... But don’t Pass Pass!
casserole dish. Blend in oats, brown
sugar, flour, finely chopped nuts,
and melted butter. Spread over the
cranberry mixture. Bake at 325
degrees for one hour.
By Joanne Kile
Bacon Bres
1 pkg. bacon
1 pkg. saltine crackers
Brown sugar
Cut entire package of bacon in
half, then separate into slices. Wrap
one piece of bacon around each
saltine cracker. Place on baking
sheet. Sprinkle with brown sugar.
Bake at 400 degrees for approxi
mately 15 minutes, or until bacon is
completely cooked.
By Lamie Kahley
Chexnqak-Polenta Puff
4 egg whites
1 1/2 cups fat free milk
2 tablespoons finely chopped red
sweet pepper
1 tablespoon thinly sliced green
onion
1/4 teaspoon salt
1 /8 teaspoon ground red pepper
1/3 cup commeal
1 egg yolk, slightly beaten
1/4 cup grated Parmesan cheese
1/2 cup shredded extra-sharp Ched
dar cheese
non-stick spray coating.
Allow egg whites to stand a room
temperature for 30 minutes. In large
saucepan combine milk, sweet pep
per. green onion, salt, and red pep
per. Cook and stir over medium heat
until mixture just begins to bubble.
Slowly add commeal, stirring con
stantly. Cook and stir over med.
heat for about 5 minutes or until
mixture begins to thicken. Remove
from heat Stir half of the commeal
mixture into the egg yolk. Return
mixture to the saucepan. Stir in
Parmesan cheese and Cheddar
cheese until melted.
Lightly spray all/2 quart souffle
dish with non-stick coating; set side.
275-4540
411 South 6th Street
Cordele, GA
In large mixing bowl, beat egg whites
with electric mixer on medium to
high speed until the whites form stiff
peaks (tips stand straight). Gently
fold about half of the beaten eggs
whites Into the cheese mixture.
Gradually pour cheese mixture over
remaining beaten egg whites, folding
to combine. Pour into souffle dish.
Bake in a 375 degree oven for 25
minutes or until a knife inserted in
center comes out clean and top is
golden brown. Serve immediately.
Torey JoOey
Perry, GA
Chocolate Chip Cheesecake
Brownies
2 pkg.- 20 oz. each- refrigerated
chocolate chip cookie dough. Frozen
2 8 oz. pkg. cream cheese (soften)
1 egg
1/4 cup sugar
1/2 tsp. vanilla
Heat oven to 350 degrees. Cut
frozen dough into 1/4 inch thick
slices. Cover bottom of 13x9 inch
baking pan with 1/2 of dough to
from crust Bake 10 minutes.
Beat cream cheese, egg. sugar
and vanilla with mixer on medium
speed until well-blended. Spread
over crust. Top with remaining
dough. Bake 35 minutes.
Cook and cut into squares.
By Edna Dorris
Chocolate Chip Cheesecake
Brownies
2 pkg.- 20 oz. each- refrigerated
chocolate chip cookie dough- Frozen
2 8 oz. pkg. cream cheese (soften)
1 egg
1/4 cup sugar
1/2 tsp. vanilla
Heat oven to 350 degrees. Cut
frozen dough into 1/4 inch thick
slices. Cover bottom of 13x9 inch
baking pan with 1/2 of dough to
from crust Bake 10 minutes.
Beat cream cheese, egg, sugar
and vanilla with mixer on medium
Members Of The ' :
JjjOjOjLjY
CHAMBER OF COMMERCE
Wish You A Happy Thanksgiving
Phone 912*268-827$ .
www.doolychamber.com
mM 1 '
Ml#
wih
< Y-W Ur h • i hlHSyjifliMMi
V, T. V . . f 1 1
Jk Ej, Lit •'alii i 111
speed until well-blended. Spread
over crust. Top with remaining
dough. Bake 35 minutes.
Cook and cut into squares.
By Edna Danis
Company Breakfast
12 french bread slices (stale bread
OK)
1 pound mild bulk pork sausage,
cooked and drained
4 large eggs
2 2/3 cups milk
3/4 teaspoon salt
1/4 teaspoon dry mustard
2 cups shredded cheddar cheese
The night before: arrange 6 bread
slices In bottom of a greased 9x13
baking dish. Cover with cooked
sausage. Place remaining bread on
top. Beat together remaining Ingredi
ents and pour evenly over dish.
Refrigerate overnight Bake 45 min
utes or until puffed and golden. If
preferred, cubes of ham can be used
instead of sausage, or the dish can
be made without the meat. (Left
overs can be cut into squares and
frozen. They will heat nicely In the
microwave.)
Charlotte Perkins
Perry, GA
Cranberry-Orange Relish
1 12-ounce bag of fresh cranberries
1 medium orange
2/3 cup honey
Cut the orange into 8 sections,
keeping the peel on. Remove and
discard any seeds. Place half the
cranberries and half the orange sec
tions in a food processor. Coarsely
chop, pulsing the blade, being care
ful not to chop too finely. Pour the
mixture into a medium mixing bowl.
Add the honey to the processor,
pulsing again until coarsely dropped.
Add to the mixing bowl. Stir until
both batches are mixed together.
Chill until ready to serve, preferably
overnight. Stir before serving.
Una Simms
Perry, GA
']