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THE HOUSTON HOME JOURNAL
Super Bowl treats for winners (or losers)
The qualities of an excep
tional cook are akin to those
of a successful tightrope
walker: an abiding passion
for the task, courage to go
out on a limb and an impec
cable sense of balance.
Bryan Miller, from The
New York Times,
February 23, 1983
It is a very exciting time,
indeed, for sports fans
everywhere. That is if you
follow NFL football. For
me, the Super Bowl is an
end of football for several
months, an occasion to get
together with friends during
usually bad weather and of
course, eat, eat and eat some
more.
I gather with my friends
at someone’s home and
there are always new faces
in the crowd to meet. There
are also new appetizers to
sample and recipes to ask
for. As Kirk is the one who
makes up the board for us to
pick potential winners,
By CHARLOTTE
PERKINS
HHJ Lifestyle Editor
The main thing is that you
don’t want to be in the
kitchen during the game, so
here are some make-in
advancerecipes including
some reprinted from last
year.
Chili con carne
Since chili-mastery is a
matter of individual taste
and style, please feel free to
vary this recipe, which can
be made with either beef or
venison, and includes both
cubed and ground meat.
Regarding the beans, what
ever kind you use, be sure to
drain them. This recipe is
not fiery, so use your own
judgement in raising the
pepper level. This recipe will
serve six.
GUNN
From page 6 A
half. The bottom is folded
slightly onto a smaller heart
shaped “stand”. The ears
are two small heart shapes. I
embellished the original
idea by making it larger,
adding a yarn tale, sequin
eyes and pom-pom nose.
This darling project was
fast and easy.
As for my husband Eric,
his gift will remain a secret.
National Children’s Dental Health Month!
Family Dentistry
T.G. Braswell DDS i
Tender Loving Care for I
You & Your Children \
1133 Macon Rd.
Perry, GA
478-988-3200
‘Most insurances accepted ,
Middle Georgia
TECHNICAL COLLEGE^
Visit the Dental Hygiene Department!
•Cleanings ‘Oral Cancer Screenings ‘X-rays
•Fluoride Treatments 'Bleaching Trays
Minimal Cost • Patients Age 4 & Older
Leave with a bright SMILE & a new toothbrush!
Call for appointment - 478-988-6800
mPh tk
Catherine Collier Rentz
Let’s Get Cooking
catrentz@irundspring.com
there is the chance that I
might also make a little
money as well. One year I
won one hundred dollars!
That alone was worth
watching a pro game.
Whoopee! But in case I
don’t happen to win, I plan
to take some wonderful food
to share with my fellow los
ers.
Not a bad consolation.
Enjoy!
chili
ily improves with a
day of sitting in the
refrigerator Then heat it up
and put it in a crock
pot set to low.
Serve with huge
f quantities of cornchips.
3 tablespoons butter
or margarine
1 large onion, finely
chopped
2 large cloves garlic,
minced
1 large green bell pep
per, seeded and chopped
1 1/2 lbs. stew beef or
venison, cut into 1/2”
cubes
3/4 lb. ground beef or
ground venison
Large can (28 oz.)
crushed tomatoes
2 tablespoons red wine
vinegar
3 tablespoons chili
powder
2 tablespoons cumin
2 tsp salt or to taste
Salt and black pepper
to taste
Large can (28 oz)
drained kidney beans (or
As he always reads my arti
cles I do not want to ruin the
surprise.
Have fun creating your
own wonderful tokens of
love.
Laura Ingalls Gunn,
1.R.1.5., is a locally based
interior stylist and owner of
Design for a Dirhe. Her
hearts desire is to eat a small
box of good chocolate with
out having to share.
HEARTH &HOME
Broiled Oysters with
Hazelnut Pesto
1 1/2 cups (packed)
fresh basil leaves
3/4 cup hazelnuts,
toasted, husked (about 5
ounces)
1/4 cup plain dry bread
crumbs
1/4 cup freshly grated
Parmesan cheese
1/4 cup water
1 tablespoon fresh
lemon juice
2 garlic cloves, peeled
1/2 cup (1 stick) butter,
room temperature
30 fresh oysters,
shucked, shells reserved
Combine basil, hazelnuts,
breadcrumbs, cheese, 1/4
cup water, lemon juice and
garlic in processor. Blend
until mixture is finely
chopped. Add butter and
process until smooth paste
forms. Season pesto to taste
with salt and pepper. (Can
be made 2 days ahead.
Cover and refrigerate.
Bring to room temperature
Super recipes for
the Superbowl
pinto beans, or chili
beans, as you prefer)
3 tablespoons finely
ground cornmeal (or
Masa Harina)
Heat the butter in a large
skillet. Stir in the onion,
garlic, and
Green pepper. Cook until
onions are tender.
Add the meat and contin
ue cooking for about four to
five minutes, stirring with a
wooden spoon, until the
ground meat is no longer
red. Add all the remaining
ingredients except the beans
and the cornmeal.
Then reduce heat to medi
um and cook uncovered for
30 minutes, stirring occa
sionally. Stir in the beans.
Mix the cornmeal with a lit
tle water, and add. Cook a
minute or two to thicken.
Taste and adjust seasoning.
Layered Tex-Mex Dip
1 (16 ounce) can
refried beans
1 cup guacamole
1/4 cup mayonnaise
1 (8 ounce) container
BREAD
From page 1A
side by side in greased 8-1/2
x 4-1/2-inch loaf pan. Cover;
let rise in warm, draft-free
place until doubled in size,
about 1 hour.
Bake at 400°° F for 25 to
30 minutes or until done.
Remove from pan; cool on
wire rack.
Makes one loaf
Nutrition Information
Per Serving:
Serving Size: one slice
Heartland Dental Care, Inc.
•Always brush your teeth at least
two to three times a day
•Floss daily! (It reaches where the
toothbrush can’t)
•Eat healthy foods! Avoid sodas,
sticky candy, and chewing on ice.
•See your dentist for regular checkups
Keep Your Healthy Smile!
| Don isk
I Spillersj r.
I family orthodontics avui.MS,j«c.
478-923-5600
478-923-4241
200 Corporate Pointe
Warner Robins, GA 31088
before continuing.) Preheat
broiler. Arrange oysters in
half shells on 2 large baking
sheets. Top each oyster with
1 1/2 teaspoons pesto.
Working in batches, broil
until pesto begins to brown,
about 1 1/2 minutes. Serve
oysters immediately. Serves
10.
Lemon-Par mesan
Artichoke Bottoms
2 14-oz. cans artichoke
bottoms, rinsed, drained,
patted dry
1 1/2 cups grated
Parmesan cheese
1/2 cup mayonnaise
3 large garlic cloves,
minced
2 teaspoons fresh
lemon juice
1 teaspoon grated
lemon peel
1/4 cup pine nuts
Chopped fresh parsley
Lightly grease 8-inch
square baking dish. Place
artichoke bottoms, rounded
sides down, in prepared
sour cream
1 (1 ounce) package
taco seasoning mix
2 cups shredded
Monterey Jack cheese
1 tomato, seeded and
chopped
1/4 cup chopped green
onions
1/4 cup black olives,
drained
In a 9”x13” inch glass
serving dish, spread the
refried beans. Layer the
guacamole on top of the
beans.
Mix the mayonnaise, sour
cream and taco seasoning
mix in a separate bowl.
Spread over the layer of gua
camole.
Add a layer of Cheddar
cheese next and then spread
tomato, green onion and
black olives on top.
Serve with corn chips or
scoops.
Texas Caviar
2 cups cooked black
eyed peas, drained
1 cup green pepper,
(1/12 of recipe)
Serving Weight: 2.2
ounces (61 grams)
Calories: 130
Total Fat: 2.5 g
Saturated Fat: 1.5 g
Cholesterol: 5 mg
Sodium: 220 mg
Carbohydrates: 24 g
Dietary Fiber: 4 g (1.8
g/oz)
Sugars: 3 g
Protein: 5 g
Attention Parents:
Pre-K requires Dental Exams
Kathy C. Powers, D.M.D
104 Main Street • Byron, GA 31008
478-956-4278
Wm m 1 '' 1
dish. Combine Parmesan
cheese, mayonnaise, garlic,
lemon juice and lemon peel
in medium bowl, season to
taste with salt and pepper.
Mound mayonnaise mixture
in artichokes. Sprinkle with
pine nuts. (Can be prepared
6 hours ahead. Cover and
refrigerate.) Preheat oven
to 375 degrees F. Bake arti
chokes until heated
through, about 20 minutes.
Garnish with parsley, if
desired, and serve. Makes
14 to 16.
Snappy Red Bell Pepper
Dip with Shrimp
4 large garlic cloves,
peeled
6 7- 7.25-ounce jars
roasted red peppers,
undrained
2 8-ounce packages
chilled cream cheese, cut
into pieces
3 teaspoons ground
cumin
1 cup chopped seeded
tomato
V fine
ly chopped
L 2 cup red bell \
pepper, finely \
chopped “X
1/4 cup green jagg
onions, finely
chopped
1/4 cup onion, finely
chopped
2 cloves garlic, minced
1 tbsp fresh parsley,
chopped
1 cup Italian dressing
Salt and pepper to
taste
12 tsp ground cumin
Mix all ingredients togeth
er and let flavors blend
overnight. Drained shoepeg
corn can be added to the
black eyed peas for a varia
tion. Serve with corn chips.
Hot Wings
If using frozen chicken
wings, follow package
instructions for length of
cooking time.
2 dozen chicken wings
A LA CARTE
From page 6A
1 teaspoon Italian
Seasoning
(Or other seasonings if
you prefer)
Preheat oven to 325 Place
oil and seasoning in a plastic
bag. Seal and squeeze to mix
evenly. Add bread bread
cubes and shake. Place
cubes in a single layer on a
greased baking sheet about
20-30 minutes, until evenly
S STEFS TO A
HEALTHY SMILE
li Visit your dentist regularly for preventative checkups and
cleanings. Your dentist is trained to see the hidden problems you
can’t.
3. Floss your teeth once everyday. Dental floss reaches many
areas that your toothbrush can’t.
I 3. It’s important to eat a well-balanced diet and avoid excessive
I snacking between meals - especially sticky, sweet things
I like candy.
I Keep an eye on your gums for signs of gum disease. Puffy,
red or tender gums, gums that bleed or persistent bad breath are
signs that you need to see your dentist right away.
K
• Brush your teeth carefully at least once a day. Remember, a
thorough job takes 2 1/2 to 3 minutes.
WEDNESDAY, FEBRUARY 2, 2005 ♦
1/2 cup chopped green
onions
3 tablespoons chopped
seeded jalapeno chilies
4 pounds cooked,
peeled, deveined large
shrimp
With machine running,
drop 2 garlic cloves through
feed tube of processor, chop
finely. Add roasted peppers
from 3 jars with their juices;
puree until almost smooth.
Add 8 ounces cream cheese
and 1 1/2 teaspoons cumin;
blend until smooth.
Transfer to large bowl.
Repeat with remaining gar
lic, peppers, cream cheese
and cumin. Mix in tomato,
onions and jalapenos.
Season with salt and pepper.
Cover and refrigerate at
least 4 hours and up to 2
days. Rewhisk dip before
serving. Place half of dip in
bowl in center of platter.
Surround with shrimp and
serve. Replenish dip and
shrimp as necessary. Makes
30 servings.
Bon appetit!
1 cup (2 stick) butter or
margarine
2/3 cup Texas Pete hot
sauce
(Or other hot sauce to
taste)
Salt
Pepper
Preheat oven to 375
degrees.
Place wings on wire racks
or on crumpled foil over a
cookie sheet; salt and pepper
to taste on both sides. Bake
30 minutes or until done
and as crisp as desired.
Drain oft excess fat. Melt
butter or margarine. Add
hot sauce to butter, mixing
well. With a pastry brush,
brush hot sauce mixture on
both sides of chicken and
cook 10 minutes longer.
Serve with blue cheese dip
and celery sticks.
toasted and dry. When cool
place in a plastic bag, shake
in a little Parmesan cheese.
Toss and save for your next
salad.
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