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PAGE 2C
SPJSS
Fruit Bars
2 cups pecans, chopped
1 1/2 cups light brown
sugar
2 eggs
1 tsp. vanilla
1 cup plain flour
1/2 pound candied cherries
Dash salt
1/2 pound candied pineapple, chopped
1/2 butter, melted
Grease 10x15 inch pan. Place pecans on bottom. Cream
other ingredients except cherries and pineapple. Spread over
pecans using spoon dipped in hot water to smooth over nuts.
Press fruit into batter.
Bake at 300 degrees for 45 minutes.
Cool and cut into squares.
New Orleans Pralines
2 cups light brown sugar
Dash salt
1 5-ounce can evaporated milk
2 tsp. vanilla
1 Tblsp. butter
1 pound pecan halves
Cook brown sugar and milk slowly to soft ball stage. Beat.
Add butter, salt and vanilla. Place 5 pecan halves in piles on
buttered cookie tin. Pour mixture on each pile to make indi
vidual pralines.
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Fire Safety Tip
Lots of folks burn their leaves and other yard debris this
time of year! Residents in the city limits in Perry should be
aware that,before burning leaves, they need to place a call to
the fire department at 988-2850 for permission. Rules for
yard debris burning include: the resident must stay with the
fire not leave it unattended; it must be out before dark; and
if a neighbor complains about the smoke, the fire depart
ment may ask you to put the fire out.
Christmas greetings
What a wonderful time of the
year! Christmas is a very special
time of reflection and renewing.
We need to always remember
why we celebrate Christmas and
how we can share this with oth
ers.
Here’s a few ways to share
Christmas with others:
1. Volunteer. Show kindness
to others through an act of serv
ice. We like to give back through
playing our instruments at a
nursing home. This year will be
different because Shane broke
his wrist so playing the violin is
out for a few more weeks.
2. Give. You may enjoy giv
ing a donation to a charity but
better yet you may want to give
of your time and talents to oth
ers. One example is to give
homemade bake goods to friends
and business associates. Our
home has been smelling really
good lately due to the homemade
pound cakes being cooked in our
oven. My husband eiyoys doing
this for others.
3. Share. You and your fam
ily can share with others in a
variety of ways. One special way
is to share your home with oth
ers. Invite your friends and fam
ily to your home for special activ
ities. I enjoy having friends come
over for dessert and hot choco
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late. Quiet times with fun activ
ities are always memorable.
4. Reflect. Remember the
true meaning of Christmas. It is
not about purchasing gifts and
spending money. Christmas is
the birth of Jesus Christ. Spend
time reading the Christmas story
and reflect on the impact it has
made on your life.
5. Enjoy! Have a fun time
with your family and friends.
Relax and commit yourself to a
few days off. Everyone needs a
time to relax. This is a great
time!
Have a beautiful holiday! We
are also relaxing with our family.
I’ll have some great information
to share next week!
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"The glowing hearth shoots
beams of light into all comers,
cuts out great shadows on the ceil
ing, casts a fresh rose tint on the
blue faience, and makes the fan
tastic edifice of pans glow like a
wall of fire... This kitchen is a
world and this chimney is the
sun."
Victor Hugo (1802-1885)
I can never pass up buying a
great cookbook put together by an
organization of friends and neigh
bors. Nothing compares with
recipes shared by a Southern
community where the guest's con
cerns are first and foremost
served with warmth and gracious
ness. I have such a book, written
by the Junior Service League of
Rome, Georgia. The cookbook
was compiled over three years
with more than one thousand
recipes tested and resulting in a
book containing 124 final selec
tions. The name of the cookbook
is Temptations" and is easy to fol
low yet elegant in the sense that
the dishes are not your usual
hometown fare. Many are famil
iar, but much of the book contains
recipes I had never prepared. I
have used this particular cook
book on many occasions; but as
we have some dreary weather
ahead, I thought you might like
some new soups to make during
January and February. They will
warm you body and soul. I hope
you find them as tantalizing as I
did. Enjoy!
"Spicy Cream of
Mushroom Soup"
1/2 cup butter
1 pound mushrooms, chopped
1/2 small onion, minced
3/4 cup flour
1/2 cup white wine
1 quart chicken broth
1 pint half-and-half
1/2 teaspoon nutmeg
1/4 teaspoon cayenne pepper
1/2 teaspoon paprika
Salt and pepper to taste
Heat butter in a heavy skillet.
Add mushrooms and onions.
Saute until lightly colored. Add
flour. Mix and cook covered 2
minutes without browning. Add
wine and chicken broth. Mix to
dissolve lumps of flour. Add
cream. Allow to simmer 30 min
utes. Season with spices. Note:
Soup may be prepared ahead and
reheated in a double boiler.
Serves 2 to 4.
'favorite Oyster Stew"
2 cups milk
1/2 cup butter
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1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon paprika
1/2 pint raw oysters, reserve
liquor
Oyster Crackers
Heat milk with butter, salt, pep
per and paprika until hot, but not
boiling. Add oysters and liquor to
the hot milk mixture and stir
until the edges of the oysters
begin to curl. Remove from heat
and serve immediately with oys
ter crackers. Note: Must be made
when flesh oysters are available.
Serves 4.
"Cheesy ChowUer"
1 medium onion, chopped
2 stalks celery, chopped
2 tablespoon butter, melted
6 medium potatoes, cubed
2 carrots, sliced
3 cups water
5 chicken-flavored bouillon
cubes
3/4 teaspoon seasoned salt
1/2 teaspoon whole thyme
1/2 teaspoon rosemary, crushed
Dash garlic powder
2 cups milk
2 to 4 cups Longhorn Cheddar
cheese, shredded
Saute onion and celery in but
ter in large pot until tender. Add
the next 8 ingredients, cover and
simmer about 20 minutes or until
vegetables are tender. Remove
from heat. Using potato masher,
mash vegetables. Blend in milk
and cheese. (Add amount of
cheese to taste.) Heat, stirring
constantly, until cheese is melted.
Serves 6 to 8.
"OMed Cherry Soup"
3 cups cold water
1 cup sugar
1 cinnamon stick
4 cups (2 cans) pie cherries,
drained
1 tablespoon arrowroot
2 tablespoons cold water
1/4 cup heavy cream, chilled
3/4 cup red wine, chilled
Whipped cream, optional
In a 2-quart pot combine water,
sugar and cinnamon stick. Bring
to a boil. Add drained cherries to
boiling water. In a small cup or
bowl, mix arrowroot with 2 table
spoons cold water. Mix to a paste.
Beat arrowroot into the cherries
and water, stirring constantly.
Bring soup to just below boiling.
Sc Habla Espanol • So Habla Espanol • Se Habla Espanol • Se Habla Espanol
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Se Habla Espanol • Se Habla Espanol • Se Habla Espanol * Se Habla Espanol • Se Habla Espanol
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S. H a t ' a [ , AN.. S' Hohi A Espanol •Se Habla Espanol •Sc Habla Espanoi
Immediately reduce heat to low
and simmer about 2 minutes,
stirring all the while until soup is
clear and slightly thickened. Pour
into a glass, ceramic or plastic
container. Cool and then chill in
refrigerator. Just before serving,
stir in cream and wine. Garnish
with a dollop of whipped cream, if
desired. Note: I know this isn't
served hot, but I think it's won
derful for a first course, and a bit
unusual. Serves 6.
Trap Meat Bisque"
2 pounds crab meat
1/4 pound butter
2 cups finely chopped onion
3 cloves crushed garlic
1 cup chopped celery
1 cup chopped green pepper
1/4 cup bacon grease
1/2 cup flour
2 (16-oz.) cans tomatoes
2 tablespoons lemon juice
3 bay leaves
1/8 teaspoon thyme
6 tablespoons tomato sauce
1/2 cup finely chopped parsley
Salt and pepper to taste
Cayenne pepper and Tabasco
sauce to taste
Check crab meat for shells and
set aside. Melt butter in a pan
and brown onions, garlic, celery
and green pepper. Set aside. In a
heavy pot make a dark brown
roux using bacon grease and flour.
Add tomatoes, lemon juice, bay
leaves, thyme and tomato sauce.
Stir well and add cooked onions,
celery and green pepper. Stir well,
cover and simmer about one hour
or until mixture starts to thicken.
Add remaining seasonings to
taste. Stir in crab meat and cook
over low heat for 10 more min
utes, stirring occasionally.
Remove bay leaves and serve
immediately. Serves 6to 8.
‘Norwegian Caußllower
Soup"
1 large head of cauliflower
1-tablespoon butter
11/2 tablespoons flour
4 cups boiling water
4 chicken bouillon cubes
1/2 teaspoon salt
1/4 teaspoon white pepper
1 egg yolk, beaten
1/4 cup heavy cream
Clean cauliflower and break
into flowerets. Place in a pot,
cover with water and bring to a
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boil. Cook 10 minutes. Drain
and puree' in processor or blender.
Melt butter in pan. Stir in flour.
Dissolve bouillon cubes in 4 cups
of boiling water. Gradually stir
into butter and flour mixture.
Cook, stirring well, until slightly
thickened. Stir in pureed cauli
flower, salt and pepper. In a small
bowl, mix egg yolk, cream and add
3 tablespoons of hot soup. Blend
well and stir into soup. Serve hot.
Serves 6 to 8.
"Shrimp Bumbo"
11/2 to 2 pounds fresh shrimp
1/2 teaspoon crab boil
5 tablespoons bacon drippings
5 tablespoons flour
1 large onion, chopped
2 pounds fresh okra, chopped or
1 box frozen okra, thawed
3 stalks celery, chopped
2 tablespoons chopped parsley
1 (16-oz.) can whole tomatoes
1 cup uncooked rice
1 large bell pepper, chopped
1 clove garlic, mashed
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried thyme
1/4 teaspoon ground oregano
2 whole bay leaves
Cover shrimp with water and
crab boil. Cook until tender
(about 10 minutes). Drain and
save water. Peel shrimp and set
aside. In an iron pot or Dutch
oven, make a roux with bacon
drippings and flour. Add the
chopped onion and saute. Add
okra and cook about 10 minutes
over medium heat, stirring con
stantly. Add shrimp water, celery,
parsley, tomatoes, bell pepper,
garlic, salt and pepper. Simmer 1
hour. Add thyme, oregano, bay
leaves and peeled shrimp. Cook
for another 20 minutes. Prepare
rice according to package direc
tions. Remove bay leaves and
serve gumbo in a bowl over rice.
Note: Proper preparation of roux
is important. Use an iron skillet,
combine flour and drippings and
brown veiy slowly over low heat
stirring constantly until dark
chocolate brown. If there is even
a hint of scorched or burned roux,
discard and begin again. Serves 8
to 10.
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DECEMBER 31, 2002