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WEDNESDAY,
JULY 13, 2005
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Bowl of Cherries
Wondering what to do
with those big bags of cher
ries that are showing up
now in the grocery stores?
Here’s a recipe!
Cherry Berry Salad
4 cups pitted fresh
cherries
1 cup fresh blueberries
1 cup cored diced
apples
Combine all ingredients
and mix well. Add Honey
Lime Dressing. Refrigerate
until served. Makes 6 serv
ings.
Honey Lime Dressing:
Combine 2 tablespoons
olive oil, 1 tablespoon
each fresh lime juice and
honey, 2 teaspoons
minced fresh mint, 1/2
teaspoon shredded lime
peel and 1/8 teaspoon
salt; mix well. Makes about
1/3 cup.
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Lunch hi a box:
Smart Ones Chicken
Tenderloins with Barbecue
Sauce
A so-so entry from the
Weight Watchers folks. The
chicken tenderloins were
just OK, bathed in a nonde
script barbecue sauce akin
to the bland red stuff you
get at Dairy Queen. The
“oven-roasted potato and
vegetable medley” was
underwhelming, with
mushy bits of celery and red
peppers dominated by not
quite-all-the-way-cooked
potatoes. Better luck next
time, guys.
Calories: 300
Total fat: 8g (12% DV)
Saturated fat: 2g (10% DV)
Total Carbs: 30g (10% DV)
Net wt.: 9 oz.
Overall rating: 2 (out of 5)
- Rex Gambill
News for the grill
McCormick has a new
Grill Mates Pork Rub with a
sweet, smoky blend of chili
peppers, savory spices and
herbs that gives meat a
bold, flavorful crust and
seals in juices, It’s also good
on chicken and in butter to
season corn!
Healths Home
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Sandra Morgan offers a plate of cookies.
Si s lime for lea in downlown Serry,
Story and photos
by Charlotte
Perkins
Are you longing for a lit
tle old-fashioned peace and
quiet, maybe a pot of tea
with a choice of delectable
sandwiches and other
When it's too hot to rail)
Go gourmet with pasta and seafood dishes
By CHARLOTTE PERKINS
HHJ Lifestyle Editor
Summertime entertaining doesn’t
have to mean firing up the grill and
swatting mosquitoes.
It doesn’t have to mean worrying
about those gathering storm clouds.
Just forget the grill and try spend
ing an afternoon in your air-condi
tioned kitchen putting some loving
care into gourmet dishes, like these
from the National Pasta Association,
which make the most of combining
sea food with pasta.
Maryland Crab Shells
24-30 jumbo shells
12 oz. crab meat
1 tablespoon of green pepper,
finely chopped
1 tablespoon of red onion, fine
ly chopped
3 tablespoon margarine, divid
ed
1/2 teaspoon pepper
1 teaspoon Old Bay Seasoning
1 egg, beaten
2 cups skim milk, divided
1/2 cup low-fat mayonnaise
2 tablespoon flour
1/2 cup grated Parmesan
cheese
Preheat oven to 350 degrees. Cook
pasta according to package direc
tions. While pasta is cooking, sauto
green pepper and onion in 1 teaspoon
melted margarine until tender.
Combine the crab meat, spices, egg,
2 tablespoon milk, vegetables, and
mayonnaise. Spoon mixture into
shells. Spray the bottom of a 9 x 13
casserole dish with cooking spray,
place stuffed shells in dish in a single
layer.
treats?
If this sounds like some
thing you’d only find in an
English village, think again.
Two Middle Georgia
friends, Betty Hotchkiss
from Marshallville and
Sandra Morgan from Perry,
have made plans to offer tea
with a southern twist at
The Front Porch Tearoom,
Melt 2 tablespoon of margarine in
saucepan. Over low flame, stir in
flour with a wire whisk and gradual
ly add 1-1/2 cups of milk. When sauce
is smooth, stir in Parmesan cheese.
Drizzle sauce over shells. Sprinkle
top with Old Bay seasoning. Bake for
30 minutes or until bubbling.
light Pasta Salad with
Fresh lUna Steak
16 oz. rotini, uncooked
12 oz. fresh tuia steak, cooked
3 tablespoon olive or vegetable
oil
4 tablespoon Dijon-style mus
tard
6 tablespoon rice wine vinegar
Grated rind of 3 limes, finely
chopped
6 fresh parsley sprigs, chopped
2 tablespoon low-sodium soy
sauce
3 garlic cloves, minced
1 teaspoon dried dill weed
1 cup chopped red bell pepper
1 cup green beans, julienne,
blanched
2/3 cup red onion, pared, thinly
sliced
Break tuna into small bite-size
pieces; reserve. Cook pasta; drain and
rinse with cold water. Combine all
dressing ingredients; mix well. Toss
together pasta, peppers, beans,
onions, tuna and dressing. If possible,
refrigerate salad overnight to allow
flavors to blend. Serve cold.
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1 pound small shells, Ditalini
or other small pasta shape,
uncooked
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Betty Hotchkiss greets guests at the open house so the Front Porch
Tearoom.
which will open this week
end in downtown Perry.
The English part, of
course, will be the hot tea,
properly brewed in a teapot.
(No teabags for these
ladies!) The southern part
will be iced tea. Coffee will
also be offered.
There’ll also be tasty tid
bits to go with the tea,
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2 tablespoon margarine
2 tablespoon flour
2 cups milk
2 medium tomatoes, chopped
1 cup cubed feta cheese
1 pound small shrimp, cooked
1 green bell pepper, chopped
1/2 cup drained black olives,
pitted and sliced
1 tablespoon chopped parsley
2 cloves garlic, minced
1 teaspoon oregano
1 teaspoon salt
1/2 teaspoon black pepper
Topping:
1/2 cup sliced almonds
1/4 cup fresh bread crumbs
1/4 cup grated Parmesan
cheese
2 tablespoon melted margarine
Prepare pasta according to package
directions; drain. Melt margarine in
saucepan; whisk in flour. Cook until
mixture is bubbly. Whisk in milk.
Cook over medium-low heat for 20
minutes, stirring often. Toss together
pasta, sauce and remaining ingredi
ents except topping. Spoon mixture
into a 2 1/2-quart casserole dish.
Cover and bake at 350 F for 20 min
utes.
While pasta is baking, toss together
almonds, bread crumbs and
including homemade
pimento cheese and the
shop’s signature chicken
salad, and, of course, that
basic requirement of cream
tea: homemade scones and
clotted cream (or creme
fraiche).
Hotchkiss and Morgan
held an open house on
Saturday for friends and
11A
supporters, and hope to
have the shop, which is
located at 922 Carroll St.,
open to the public by this
Saturday.
Hours will be 10 a.m.
through 5 p.m. with lunch
served from 11 a.m. to 2
p.m. and an afternoon
“high tea” from 2 p.m. to 5
p.m.
Parmesan cheese. Mix in margarine.
When pasta is done, remove from
oven, sprinkle topping over and
serve.
RotM with lUna and Tomato
Serves 6
8 oz. rotini uncooked
1 6 1/8-oz. can solid white tuna,
packed in water, drained
1 medium zucchini, diced
1 green bell pepper, ribs and
seeds removed, diced
1 medium tomato, peeled, seed
ed and chopped
3 scallions, sliced
1/4 cup drained capers (option
al)
2 tablespoon vegetable or olive
oU
2 tablespoon lemon juice
1 teaspoon minced fresh basil
2 tablespoon minced fresh
parsley
Freshly ground pepper to taste
Cook pasta according to package
directions; drain and chill. Combine
pasta, tuna, zucchini, bell pepper,
tomato, scallions and capers and toss.
Mix remaining ingredients and pour
over the pasta mixture. Toss lightly
and serve.