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X)A\$U lixAseet pU)4h, uCwi lcxtcfh&h, 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 Iv r~ 3 Don't Move! Improve!!! ' 100% Financing! scrStt \4i \ No Down-Payment! yn tr f Low Monthly Payments! • Roofing * RiAmnnu * Room Additions • Windows • Kitchens More!!! Pay Taxes, Bankruptcies, Cash Back! I mi ..in -1.. “Quality Builders” 114 Stathams Way, Warner Robins, GA 31088 a (912) 922-2538 (888) 296-5268 a«n ""*» ~ member Georgia Professional Mortgage Licensee CENTRAL GEORGIA ° ° ll tffcw/iM/wwgr 9o CM I I ll ML. MW- ' 1 111 1 I 111 .• - <w» \ *•••• m f v. : V/ / C >. v's ■ \ \ >-J\ Th v<>- w ) l\ > ] \/ y / v ; ; ' jWT / \ » x m. L / \ / pF 3 J 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. PAGE 13