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Torey's Tasty Taters
1/4 cup extra virgin olive
12 large cloves garlic, lightly
crushed
11/2 pound yellow-fleshed pota
toes. peeled and cut into 1 Inch
pieces
8 fresh rosemary sprigs
salt and freshly ground pepper to
taste
Preheat oven to 425 degrees.
In a metal baking pan over low
heat, warm the olive oil and the
garlic until the oil is hot, 1-2 min
utes. Remove from heat.
Fill a saucepan 3/4 full with
water and bring to boil. Place the
potatoes in the boiling water for 10
seconds, then drain and immedi
ately transfer the potatoes to the
baking pan holding the garlic and
oil, leaving a little water still drip
ping from the potatoes.
Sprinkle the rosemary sprigs
over the potatoes. Toss gently to
coat the potatoes and rosemary
thoroughly with the oil. Spread
the potatoes out in a single layer
in the baking pan.
Place the pan in the center of
the oven and immediately reduce
the heat to 375 degree. Roast,
stirring 2 or 3 times for even
browning, until the potatoes are
golden brown with crisp edges
and tender when pierced with a
fork, about 1 hour. Season with
salt and pepper.
Serve immediately.
Torey Jolley
Perry, GA
Blackened Chicken
8-ounce boneless skinless chick
en breast
Creole Seasoning (recipe follows)
1 slice Monterey Jack cheese
2 tablespoons sauteed button
mushrooms
Whole wheat bun,
Ranch dressing, lettuce, tomato-,
onion and French-fried onion
rings as toppings.
Preheat the oven to 350
degrees. Heat an ovenproof cast
iron skillet over moderately high
heat. Sprinkle chicken breast
with some of the seasoning and
sear in skillet on both sides until
blackened. Bake chicken breast
in oven until done.
Creole Seasoning
1/4 cup salt
6 tablespoons garlic powder
11/2 tablespoons pepper
2 tablespoons paprika
1 /4 teaspoon cayenne
In a small bowl combine all
ingredients well. This is one serv
ing. Double for two.
Btacey Shy
Fort Valley
Chicken Casserole
2-3 lbs. boneless skinless chicken
breast
1 can cream of chicken soup
1 can fat-free refried beans
1 can green chilles, diced
1 cup salsa (I use medium, but
mild is fine)
shredded cheese
1 pkg. flour tortillas
salt and pepper to taste
Boil chicken until no longer
pink. Drain and shred. In a bowl,
mix chicken, soup, refried beans,
chilies, salsa and salt and pepper.
Use a rectangle baking dish and
spray bottom with Pam. Cut tor
tillas into 1" strips and layer bot
tom. Put a layer of chicken mix
ture and cheese then layer with
more strips of tdrtillas, another
layer of chicken mixture and
cheese. Cover with foil.
Bake at 350 degrees for 1/2
hour, remove foil and bake anoth
er 10 minutes.
Stacey Shy
Mama’s Pecan Pie
1 /2 c. sugar
1 c. com or cane syrup
3 eggs
1 c. broken pecan meats
Mix sugar and syrup, and bring
to a boil. Add butter and pour hot
mixture over 3 beaten eggs. Add
pecans and pour into unbaked
pie shell which has been sprin
kled with a mixture of 1 table
spoon sugar and 1 tablespoon
flour.
Bake at 350 degrees for 45 min
utes or until center is set.
Joyce Barrett
Fort Valley
Carrot Casserole -
Aunt Sara H.
4 cups sliced carrots (cooked)
1 can cheddar cheese soup
1 /2 can water
1 cup grated American cheese
Heat last three items and add
carrots. Bake at 325 degrees for
30 minutes - then put 1 can
onion rings on top and bake 10
minutes longer.
Joyce Barrett
Fort Valley
Pecan/Cream Cheese Pie
1 - 8 oz. cream cheese (softened)
1 /2 cup sugar
1 egg, beaten
1 teaspoon vanilla
1 pie crust
Mix sugar, cream cheese, egg
and vanilla. Pour into pie crust.
Thanksgiving Blessings & Cookbook, November 1999
Add 11/2 cup chopped
pecans onto mixture. Mix
3 eggs, 1 cup Karo, 1/4
cup sugar. 1 teaspoon
vanilla. Pour over pecans.
Bake 375 degrees for 35-
45 minutes.
Mary 8. Hutcheston
Fort Valley
JELLO Delite
2 small pkgs orange jello
(I use sugar-free)
2 cups boiling water
1 qt. orange sherbert |
2 cans mandarin oranges
1 can pineapple
baby marshmallows
Add pkgs of Jello to boil
ing water, stir until dissolved.
Add sherbert. oranges, pineapple
and marshmallows. Stir and
refrigerate until set.
Stacey Shy
Fort Valley
Brown Sugar Shortbread
1 cup butter (no substitutes),
softened
1 /2 cup packed brown sugar
2-1/4 cups all-purpose flour
In a mixing bowl, cream butter
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and sugar. Gradually stir in the
flour. Turn onto a lightly floured
surface and knead until smooth,
about 3 minutes. Pat into a 1/3
inch thick rectangle measuring
11 In. x 8 In. Cut into 2 inch x 1
inch strips. Place 1 inch apart on
ungreased baking sheets. Prick
with a fork. Bake at 300 degrees
for 25 minutes or until bottom
begins to brown. Cool for 5 min
utes; remove to a wire rack to
cool completely. Yield: 3-1/2
dozen.
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