Newspaper Page Text
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WEDNESDAY,
OCTOBER 8, 2003
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carte
Decorating artistry
A Georgia National Fair
blue ribbon went to Pat
Sheppard of Oakwood for
this very special birthday
cake in the shape of a hat.
According to those knowl
edgeable about Red Hat
clubs, members wear red
dresses and purple hats on
their birthdays.
Fair
food
Fair
time is
food
time -
so save
room
for the
funnel
cakes,
JOB *
[illy
the cotton candy, the giant
cinnamon buns and all that
great stuff, but don’t forget
to stop by the local VFW
booth for barbecue, ham
burgers and the works, and
to get your dessert at the
peach cobbler booths oper
ated by the Perry
Kiwanians and Rotarians.
Above, Kiwanian Stacey
Carter-Fite.
An apple a day
With apples
r •• n '
today. BAGLEY
Also, this recipe by Ferrelle
Bagley of Warner Robins
bears reprinting for those
who missed it. What a great
Sunday morning treat!
Apple Praline French Toast
8 slices French bread 3/4
inches thick
4 eggs
1 cup milk
2 tablespoons orange juice
1 tablespoon sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
2 tablespoons butter
confectioners sugar
Arrange bread in single
layer in 12x8x2 baking dish.
Beat eggs with milk, orange
juice, sugar, vanilla and salt.
Pour over bread. Turn slices
to coat evenly. Refrigerate,
covered, overnight. Saute
bread in hot butter until
golden (about four minutes
each side) Sprinkle with
confectioners sugar.
Topping:
4 tablespoons butter
1 lb. Tart apples (about
two medium) peeled, cored,
coarsely chopped.
1/2-1 cup pecans
1/2 cup firmly packed
brown sugar
1/2 cup hot water
Melt butter in heavy skil
let over medium heat.
Add apples and saute 5
minutes. Reduce heat to
medium-low. Add pecans
and saute 5 minutes. Add
sugar and hot water and
cook until mixture thickens,
stirring constantly, about
three minutes. Remove
from heat, spoon apple mix
ture over French toast and
serve.
For better salads
Wash and dry salad
greens in a salad spinner.
Roll them gently in paper
towels, then dampen the
towels lightly, seal them in
plastic bags, and store in
the refrigerator. Greens will
stay fresh this way five to
seven days.
She’ s a winner at contests
and at home
Paula Trotti Patrick
takes top honors for
original recipes
By Charlotte Perkins
HHJ Lifestyle Editor
HOUSTON COUNTY -
Ask Gene Patrick about his
wife’s cooking and he’ll tell
you that he’s the “luckiest
guy in the world.”
Their two sons, Eric and
Alex, will agree - and no
wonder, since mom turns
out some spectacular prize
winning desserts along with
putting extra effort into
everyday dishes for her
family.
One of Paula Trotti
Patrick’s earliest memories
is of standing by the stove
peeking at the delicious
dishes her mother and
grandmother were making.
She comes from a family of
cooks who believed in
“everything from scratch”
and she still cooks that way.
Patrick made her first
batch of peanut butter
cookies when she was 11
and she’s been hooked on
cookery ever since, but it
wasn’t until a co-worker,
former Perryan and well
known competitive cook
Lane McLeod gave her a
friendly nudge that she
decided to enter cooking
competitions at the Georgia
National Fair.
Her first competitive
entry was her own pecan
pie - made with finely
chopped pecans in the
homemade crust - and she
started out with a first prize
blue ribbon and an Award
of Excellence.
Since then she’s stacked
up more prizes, been fea
tured in Better Homes &
Gardens and enjoyed seeing
a former president of the
United States take a bite of
one of her prize-winning
treats. She also plans to
enter three of the competi
tions at this year’s fair.
The Patricks live in the
Lake Joy area. Paula
Patrick is a secretary at
RAFB and her husband,
Gene, works for Riverwood.
Their oldest son, Eric,
attends Morningside
Elementary School, and
their younger son, Alex, is a
student at Perry Primary
School.
Peanut Butter and
Chocolate Cheesecake
Bars
This is the original recipe
that won top honors for
Paula Patrick at the Plains
Kips can compftf with
THFIR FAVORITE {ANPWXCHFS
From staff reports
Kids can show off their
sandwich making skills and
maybe even win a prize at
the Colonial Iron Kids
Awesome Sandwich
Contest on Sunday, Oct. 12
at the Georgia National
Fair.
There are separate com
petitions for children 6 and
under, for 7-8-year-olds and
for 9-11-year-olds, and the
rule in all cases is that the
child must make the sand
wich unassisted by any
adult.
Contestants must bring
their own ingredients,
including the bread and the
Colonial Iron Kids package,
and a written copy of the
recipe. They should check
in at the Miller-Murphy-
Howard building between 3
and 3:30 p.m.
Prizes in each of the age
categories are $25 for first
place, sls of second place
and $lO for third place, plus
prize ribbons. The winner
Food&Style
Peanut Festival.
Peanut Butter layer
1 cup peanut butter
(crunchy)
1- 8 oz. cream cheese
(softened)
1/2 cup milk
1 cup sugar
1 teaspoon vanilla
Chocolate layer
1/2 cup crushed salted
peanuts
2 cups sugar
1 cup oil
3 eggs
1/2 teaspoon baking pow
der
1 1/2 cups plain flour
2/3 cup powdered cocoa
1/4 cup water
2 teaspoon vanilla
Directions: Preheat oven
to 350°.
Thoroughly grease bot
tom of 9x13 pan.
Mix ingredients for choco
late layer in large bowl with
wooden spoon and pour half
of mixture into prepared
pan. Set aside.
With electric mixer, beat
cream cheese till smooth.
Add peanut butter and beat
till well incorporated. Add
all other ingredients for
peanut butter layer.
Spoon peanut butter mix
ture over chocolate layer
and spread to edges of pan.
Carefully spoon the last
half of chocolate mixture
over peanut butter layer,
making sure that the entire
second layer is covered.
Bake in preheated oven
for 35 minutes or till insert
ed knife comes out clean.
Remove from oven and
pour one cup each of peanut
butter and semisweet
chocolate morsels over hot
cake. Let melt and then
spread with spoon to cover
top of cake.
Serving suggestions: Cool
completely and cut into
bars OR cut while still
warm and serve with ice
cream.
Recipe Courtesy of the
Plains Peanut Festival
Recipe Contest
Pecan Pie
Patrick’s first try at com
petitive cooking took first
place and an Award of
Excellence that the Georgia
National Fair Pie
Competition in 1999. Note
that the pie crust has finely
chopped pecans in it.
Patrick uses a Pampered
Chef food chopper or a food
processor for this.
3 eggs
1 cup sugar
2 tablespoons butter
1 cup light Karo syrup
1 1/2 teaspoons vanilla
1 1/2 cups chopped pecans
of “Best of All Sandwiches”
will also receive a Georgia
National Fair
Commemorative Clock. This
competition is for children
up to 11 years old, with
three age categories for
judging. Sandwiches must
be prepared by the children
in front of the audience and
judges with no adult help.
The contest will be held at 3
p.m. in the Miller-Murphy-
Howard Building.
Other cooking competi
tions
All of the events below
take place in the Miller-
Murphy-Howard building,
which is the new conference
center near the west gate.
The “Yammy Good”
Sweet Potatoes Contest,
will feature favorite sweet
potato dishes, and will take
place at 10 a.m., today.
Awards are between $25
and $75 along with rosettes.
There are two classes of
competition: dessert and
side dish.
H - |al
I ' j ’’ ■ * | Hys
[
Submitted
This year’s grand prize in the recipe competition at the Plains Peanut Festival went to Paula
Patrick (center) for her original recipe, Peanut Butter and Chocolate Cheesecake The Robins
AFB secretary and mother of two came home with S4OO in prize money, and received a year’s
supply of salted peanuts, along with other prizes. The Patricks-Alex, husband Gene, Eric and
Paula - are shown here at the festival with former President Jimmy Carter.
1/2 teaspoon salt
Preheat oven to 350
degrees.
In medium bowl, beat
eggs slightly. Add sugar,
karo syrup, butter and
vanilla. Stir till well blend
ed. Stir in pecans. Pour
into crust. Bake 50 to 55
minutes or until inserted
knife come out clean.
Crust
1 1/4 cups all-purpose
flour
1/4 teaspoon salt
1/3 cup shortening
4 tablespoons cold water
1/4 cup finely chopped
pecans
1/2 teaspoon vanilla
In medium bowl cut all
ingredients together
(except water) until they
are the size of small peas.
Add water and form dough
into ball. If dough is sticky,
add extra flour 1 teaspoon
at a time until pliable. On
floured surface, flatten
dough from the center —
out. Form a circle 12 inches
in diameter. Gently trans
fer to pie plate and then
cook in 350-degree oven
until set (about 10 min
utes). Fill and bake.
Praline Cheesecake
Squares
This recipe won 2nd place
for Paula in the 2001 egg
recipe contest sponsored by
the Georgia Egg
Commission and was later
reprinted by Better Homes
& Gardens magazine in a
feature on Hometown
ft ' / v : i
The “Favorite
Vegetable Casserole”
contest, sponsored by
Agrilink Foods and j
McKenzie’s will also be /.
today, starting at 4 f j
p.m. The first jW
place prize is
S2OO along with Y :7 *_,
SIOO for second
place, and S6O for
third place. Rosettes will be
given through sixth place,
an all contestants will
receive free McKenzie’s
coupons. The recipe, to be
prepared in advance, must
include McKenzie’s frozen
vegetables.
The “Martha White
Cornbread Challenge,”
sponsored by Martha
White, is also today 4 p.m.
Prizes are from $l5O for
first to SSO for third place,
and winners are eligible to
compete in the Martha
White Cast Iron Cornbread
Cook-Off. (See
www.marthawhite.com).
Cooks.
Crust Ingredients
2 sticks butter
2/3 cup pecans, finely
chopped
2 1/2 cups all-purpose
flour
2 tablespoons powdered
sugar
Preheat oven to 350
degrees. Combine butter,
pecans, flour and sugar. Mix
well. Spread into ungreased
9x13 inch baking pan. Bake
for 10 to 15 minutes or until
set.
Filling
3 (8 oz.) packages cream
cheese, room temperature.
4 eggs
2 teaspoons vanilla
1 (12 oz.) can sweetened
condensed milk
2/3 cup sugar
Preheat oven to 350
degrees. In bowl, beat
cheese until smooth. Add
eggs, beat until well blend
ed. Combine vanilla, milk
and sugar to cheese mix
ture. Beat on medium speed
until well blended. Spread
onto crust and bake for 25-
35 minutes or until knife
comes out clean. Lef? cool.
Topping
1 cup dark brown sugar
1 cup whipping cream
1 1/2 teaspoons vanilla
1 cup pecans, chopped
In saucepan, combine
sugar and whipping cream.
On medium-low heat, stir
ring constantly, bring to a
boil. Turn heat to low, sim
mer for about 10 minutes.
Remove from heat. Quickly
The Georgia
pj Peanut Recipe
Jaj# Contest, sponsored
by the Georgia
Agricultural
Commodity
T Commission for
Peanuts, will take
meurnr- place at 7 p.m.,
Thursday. Classes
are for Sweet Peanut Dish
and Unsweet Peanut Dish.
Recipes must contain at
least one cup of Georgia
peanuts or peanut butter.
First, second and third
prizes, are $75, SSO and $25
respective. All winners
receive GNF rosettes.
The Georgia Apple
Recipe Contest, spon
sored by the Georgia Apple
Commission, takes place at
7 p.m., Friday, and offers
first, second and third place
prizes of SIOO, SSO and S3O,
respectively, along with
GNF rosettes. Recipes must
have at least one cup of
Georgia apples.
PAGE 8A
stir in vanilla and pecans.
Beat to help thicken and
then spread over cheese
cake. Refrigerate and cut
into squares. Serve chilled.
Courtesy Georgia Egg
Commission
Chicken Pot Pie
This one isn’t a contest
winner, but wins high
praise at home from Alex,
Eric and Gene Patrick.
3 large chicken breasts
2 cups of chicken broth
1 can cream of chicken
OR celery soup
3-4 potatoes (peeled,
cubed and boiled - drain)
1 can corn
1 can English peas or
green beans
1 can carrots
3/4 stick soft butter
1 cup self-rising flour
3/4 cup milk
salt and pepper to taste
Boil and shred chicken.
Reserve 2 cups of broth
and set aside.
Cover bottom of 9x13
casserole dish with shred
ded chicken.
Layer all (drained) veg
etables over chicken.
Heat reserved chicken
broth and soup together in
small pot till thick. Pour
over chicken and veggies.
Mix soft butter, flour and
milk together then pour
over top of ingredients -
spread to edges of dish.
Bake in preheated 350-
degree oven for 40 - 50 min
utes or till brown on top.
-r jr- -—• —■' *■—••
The “Family Friendly
Food” contest, to be held
at 4 p.m., Friday, is spon
sored by Hidden Valley.
Recipes must include at
least one packet of Hidden
Valley Original Ranch
Dressing and Seasoning
Mix. First, second and third
place awards are $175, SIOO
and SSO respectively, along
with ribbons, award certifi
cates and aprons.
The “breadworld. Info”
bread competition, set for 4
p.m., Saturday, may be
entered by an adult-child
team, or just by an adult. It
is sponsored by
See CONTEST, Page 7A