Newspaper Page Text
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WEDNESDAY,
MARCH 1, 2005
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carte
Lunch in a box:
Michelina’s Lean
Gourmet Garden Bistro
Southwestern Style
Outstanding! This is the
second of the Garden Bistro
line I have tried, and so far
Michelina’s is batting a
thousand.
You have the option of
eating these meals either
cool or hot, but I always go
for hot. There’s a plethora
of veggies in this mix: com,
beans, carrots, broccoli, red
onions, and red and green
peppers. It’s all brought
together with a “zesty
cream cheese dressing” -
which is a fairly good
description.
Overall, a satisfying
lunch, and I’ll be looking for
more Garden Bistro selec
tions this week.
Calories: 220
Total fat: 6g (9% DV)
Saturated fat: 3g (14% DV)
Total Carbs: 35g (12% DV)
Net wt.: 9 oz.
Overall rating: 5 (out of 5)
- Rex Gambill
Art for your kitchen
Mice in the kitchen? Well,
why not if they’re cleverly
crafted miniatures with
plenty of person
one comes from
business called
now has mice
critters in shops
across he country. Check it
out at
www.weeforestfolks.com.
A southern treat
Here, from the Georgia
Pecan Council is a recipe for
Hoppin’ John Salad with
Toasted Georgia Pecans. It
you try it, give us your
review, please!
4 cups thawed frozen
black-eyed peas or
drained canned black
eyed peas
2 teaspoons olive oil,
or pecan oil
1 sweet yellow or red
onion, finely chopped
1 red bell pepper, seed
ed and chopped
1 green bell pepper,
seeded and chopped
1 14-ounce can toma
toes, drained and
chopped
3 cloves garlic, minced
1 cup long-grain white
rice
2 cups defatted
reduced-sodium chicken
stock
1 teaspoon salt, or to
taste
1/4 teaspoon cayenne
pepper
3/4 cup chopped green
onions
1/2 cup chopped toast
ed pecans
Freshly ground black
pepper to taste
See A LA CARTE, page 7A
Hearths Home
Let 'em eat lamb!!
By CHARLOTTE PERKINS
HHJ Lifestyle Editor
Southerners tend to look
for pork, chicken and beef
when they’re loading up the
grocery cart, but lamb -
especially now that it’s
more available in local gro
cery stores - can add vari
ety and flavor to your menu
planning.
And for those whose sole
experience with lamb is
lamb roast with mint jelly
on the side, here are some
recipes from the American
Lamb Board to prove that
the possibilities are endless.
First, an easy one for
Sunday dinner. You’ll need
a meat thermometer for
this one:
Honey Baked
Leg of Lamb
Start with a 4-7 lb.
lamb leg, boneless
Combine marinade ingre
dients (below). Reserve 1/4
cup for basting. Place lamb
in large sealable plastic bag
and pour marinade over
lamb. Seal tightly and
refrigerate four hours or
overnight. Remove lamb
from marinade and discard
marinade. Place lamb on
rack in baking pan. Bake in
325 degrees oven for 20 to
25 minutes per pound, or
until desired degree of
doneness: 145 degrees for
medium-rare, 160 degrees
medium or 170 degrees for
well. Baste. Remove lamb
from oven, cover lightly and
let sit for 10 minutes.
Internal temperature will
rise approximately 10
I Shoulder L'Oons, Southern style
Bridal showers have an etiquette ot their own
In the days when a woman
was still considered mere
property, many families
would refuse to provide the
dowry if they deemed the
future husband unsuitable.
The belief in that true love
does conquer all often
encouraged the young cou
ples friends and other family
members to “shower” the
newlyweds with gifts to pre
pare them for their life’s
journey together.
Luckily, we have generally
moved past the idea of
arranged marriages but a
need to set up housekeeping
still exists.
Traditionally the maid or
matron of honor hosted the
bridal shower unless she was
an immediate member of the
family.
This was based on polite
society not wanting to have
the bride’s family to appear
as if they were soliciting gifts
for their sister or daughter.
Nowadays it is acceptable
for a sister or mother to host
a shower if it is kept in good
taste.
As to what is considered
good taste varies but there
are a few hard fast rules as to
what to absolutely avoid.
degrees.
Marinade
1/2 cup dry white wine
or chicken broth
1/3 cup honey
1/2 cup finely chopped
onion
1/2 cup finely chopped
fresh mint or 3 table
spoons dried mint
2 tablespoons grated
lemon peel
2 tablespoons lemon
juice
1 teaspoon salt
1/2 teaspoon pepper
Cajun Lamb Roast
1/2 teaspoon salt
1/2 teaspoon cayenne
pepper
1/4 teaspoon pepper
1/4 teaspoon chili
powder
1/4 teaspoon paprika
1/8 teaspoon garlic
powder
1 tablespoon olive oil
1 to 2 pounds boneless
Lamb roast, sirloin or
top round
Stir together salt, pep
pers, chili powder, paprika
and garlic powder and rub
into lamb. Let stand 15
minutes. Heat oil to medi
um-hot and brown lamb on
all sides. Place lamb in shal
low roasting pan or rack
and roast in 350 degrees F
oven 35 to 40 minutes or
until meat thermometer
registers 145 degrees F for
medium-rare, 160 degrees F
for medium or 170 degrees
F for well. When lamb has
reached desired degree of
doneness, remove from
oven and let rest 10 min-
Laura Ingalls Gunn
Homekeeping
designforadime (S/hotmail .com.
Do not send a bridal show
er invitation to anyone you
do not intend to invite to the
wedding or reception. It is in
poor taste. No exceptions.
For those who only have
the finances or space to a
select few to attend their
wedding please have the
grace to wait and host a
housewarming party for
those you do not invite to the
ceremony.
It is now almost expected
that a bride and groom will
register for gifts or honey
moon trips. However, it is not
now and will not ever be
acceptable for the couple to
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Appleicious Lamb Kabobs
ute s .
Internal
tempera
ture will
rise approx
imately 10
degrees.
Slice lamb
on diagonal
and serve
with rice.
Shoulder
chops,
Southern
style
Lamb
goes well
with corn
bread stuff
ing, and
shoulder
chops are
an economy
cut.
4 lamb
shoulder
chops (arm or blade), 3/4
to 1-inch thick
1 package (6 ounces)
cornbread stuffing mix
1-1/3 cups water
2 tablespoons butter
or margarine
1 can (11 ounces) corn
with red and green pep
pers and liquid
Spray a 10-inch skillet
with cover with nonstick
cooking spray. Brown chops
over medium-high heat for
4 to 5 minutes on each side.
Remove chops from pan;
reduce heat to low. Add
water, butter and seasoning
packet from the cornbread
mix; mix well. Blend in
cornbread crumbs, corn and
liquid. Place browned chops
on top of stuffing. Cover
and cook over low heat for
10 to 12 minutes or to
desired degree of doneness.
Jalapeno Glazed
Lamb Ribs
4 lamb spareribs,
trimmed
1 teaspoon salt
1/2 teaspoon pepper
1 jar (10 ounces)
jalapeno jelly
2 tablespoons white
wine vinegar with tar
ragon
2 tablespoons Dijon
style mustard
1 clove garlic, finely
chopped
Place ribs on rack in
roasting pan. Salt and pep
per lamb ribs. Roast in 375
degrees F oven for 40 min
utes. In medium saucepan,
combine jelly, vinegar, mus-
demand that only registry
gifts be purchased or that
only cash will be accepted.
The fact that this issue
must be addressed at all is
deeply disturbing.
In regards to a bridal reg
istry, it is of the highest class
to include several value
priced items on your wish
list. This enables those indi
viduals with a limited income
to feel good about their selec
tion of gifts.
A current trend is for the
bridal party to have a “spa
day”. It is enough that a
guest contributes to the
brides pampering. It is not
required that the guest bring
an additional gift to this
event.
Another trend is to have
more than one shower. Many
brides may have a lingerie
shower, a kitchen shower and
a general household shower.
While this borders on
excessive it is understand
able.
If you invite the same non
family member to numerous
showers and they decline to
attend one or two, do not
take it personally.
They may not have the
finances to purchase a gift for
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tard and garlic. Simmer 5
minutes, stirring until
smooth and jelly is melted.
Baste ribs with sauce and
cook an additional 20 min
utes, basting every 10 min
utes Cover and grill 4
inches over medium-hot
coals for 30 to 45 minutes
or until desired degree of
doneness. Brush on glaze
last 10 minutes of grilling.
Appleicious Lamb Kabobs
2 pounds American
Lamb, leg or shoulder,
cut into 1-1/4 inch cubes
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all of the parties in addition
to a wedding gift.
Another new trend is the
Jack and Jill shower. It is
wonderful that the groom
and his friends are now
included in the pre wedding
festivities. Many men take
interest in the idea of setting
up a home and it is a wonder
ful opportunity to include the
husband- to-be in the
process.
Keep in mind to keep it
testosterone friendly.
Consider hosting a bar-be
que versus a luncheon. It is
also recommended that you
choose a shower theme that
does not include anything
with lace to prevent possible
embarrassment
6A
1 cup apple juice
1 tablespoon
Worcestershire sauce
2 cloves garlic, sliced
1/2 teaspoon lemon
pepper
1/4 teaspoon ground
ginger
1 large apple, cut into
12 wedges
Assorted vegetables: 1
large green or red bell
pepper, 1 large onion, 1
small summer squash,
cut into 1-1/4-inch cubes
8 twelve-inch bamboo
skewers soaked in water
See LAMB, page 7A
One last thought worth
mentioning is in regard to
the thank you note.
If an individual invests the
time to drive to a store, select
a gift, wrap and then deliver
the gift the very least the
recipient can do is take 5
minutes to write a thank you
note. The general rule of
thumb is to have your thank
you card completed within 3
months of receiving a gift.
However, it is never too late
to do the right thing.
Laura Ingalls Gunn,
1.R.1.5., is a locally based
interior stylist and owner of
Design for a Dime.
A true romantic at heart,
she wishes a lifetime of hap
piness to the 2005 newlyweds.