Newspaper Page Text
fTfft flff Houston #trau f
smmtd
WEDNESDAY,
SEPTEMBER 7, 2005
to
Mip
It’s time to count our
blessings, especially when it
comes to hearth and home.
In the wake of Hurricane
Katrina, others are hungry
and homeless. If you want
to help, one of the best ways
is with cash that can be put
to use by charitable relief
organizations in the devas
tated areas. However, there
are also ways to send needed
non-perishable items
If you have a particular
concern, such as helping
with rebuilding efforts, pet
rescue or providing for chil
dren, visit www.network
forgood.org, which gives
information on a number of
approved sites.
The American Red Cross
Donations can be made
on line by visiting www.
redcrosß.org. Donations to
the local chapter, located at
346 Corder Road, Warner
Robins, will be used here.
The Houston-Middle
Georgia Chapter already has
a shelter open for evacuees
at Camp John Hope near
Fort Valley, in coordination
with other local agencies.
Salvation Army
Send checks to 615 Slaters
Lane, Alexandria, VA 22313.
Donate online at www.sava
tionarmjmsa.org
Perry Volunteer
Outreach
The PVO is accepting
non-perishable foods, per
sonal hygiene items, paper
goods, baby food and dia
pers as well as monetary
donations. Make checks
payable to Perry Volunteer
Outreach, designated for
Gulf Coast relief. No cloth
ing, please. The center is at
801 Commerce St. in Perry.
Georgia Baptists
The Georgia Baptist
Convention has already
begun relief efforts. Donate
through your church, make
a donation online at www.
gabaptist.org or send your
check to:
Hurricane Katrina Relief
c/o Dr. J. Robert White
Georgia Baptist Convention
2930 Flowers Road South
Atlanta, GA 30341
Memonttes
need canned goods
A contingent of
Montezuma Mennonites will
be heading for Mississippi
next week to rebuild and to
feed people. You can donate
money to the Mennonite
Disaster Service on line at
mds.mennonite.net, or send
checks made out to the
MDS directly to 2153 White
House Road, Montezuma,
GA 31063. They also need
large cans of food, which
can be taken to the address
above. Call Lloyd or Viola
Swartzentruber at (478)
472-7983 for directions or
further information.
United Methodist giving
The United Methodist
Committee on Relief is orga
nizing relief efforts now for
Gulf Coast victims. Make an
on line donation at
See HELP, page 13A
Hearflk&Home
Foiled auoM
Cooking in packets easy and funffi^pV
By CHARLOTTE PERKINS
HHJ Lifestyle Editor
There are three good things about
cooking in foil packets, just for a
change. The first is that it’s easy.
The second is that you can make up
the packets the night before, and
pop them in a hot oven. The third
is that kids like them.
Some tips to start with:
• You need heavy-duty aluminum
foil in the standard width, and each
amount for each packet should be
a little longer than it is wide. (Pull
out a square and then four or five
inches more)
• Foods that take a while to cook
(like potatoes) should be cut into
small pieces.
• Be careful opening the packets.
Try punching a hole in them first
to let out some steam, and then
flip them over on a plate and use
kitchen shears to cut an “X” and
fold back. This is much less messy
Salmon with a southern accent
By CHARLOTTE
PERKINS
HHJ Lifestyle Editor
Salmon is steadily
increasing in popularity
on Southern tables, and
can be served plain or
fancy - as a supper for
the family or a treat for
guests.
Here are some reci
pes, starting with one
that borrows a few tricks
from the classic chicken
pot pie.
Salmon Pot Pie with
Pecan Biscuit Crust
Homemade pot pie
is streamlined here by
using store-bought pearl
onions in a cream sauce
as the foundation of the
filling. The crust, made
from a ready-made bak
ing mix and plenty of
crunchy pecans, is also
fuss-free. Cooked chick
en or turkey can be sub
stituted for the salmon.
Filling:
12 oz. small red
potatoes
12 oz. salmon fillet
2 packages (9 oz.
each)
Frozen pearl onions
in cream sauce,
thawed
1 cup frozen petite
peas, thawed
1 stalk celery, finely
chopped
1/4 teaspoon dried
tarragon
1/4 teaspoon ground
black pepper
Pecan Biscuit Crust:
1/2 cup milk
1 large egg
1 cup all-purpose bak
ing mix
2/3 cup chopped
Georgia pecans
To make filling: in a medi
um saucepot, cover pota
toes with water and heat
to boiling; cook 20 minutes.
Drain and spread pota
toes on sheet pan to cool.
Heat oven to 400 degrees.
Butter a 9” deep-dish pie
plate. Remove and discard
skin from salmon; cut fillet
into bite-size chunks. Place
salmon pieces in large bowl
and add thawed onions and
their sauce, the peas, celery,
tarragon, and black pepper,
mixing well. When potatoes
are cool enough to handle,
cut into small cubes and
add to salmon mixture.
Spread mixture in pie plate.
To make crust: in a small
bowl, beat milk and egg to
blend. Stir in baking mix
and pecans just until moist-
than unfold
ing the side
you sealed up.
Now for some
recipes:
Speedy Beef Stew m
4 sheets of heavy
duty aluminum foil
(12”xl8”). 1
1 pound boneless
beef, 1/2 inch thick,
cut into strips or
cubes
1 teaspoon seasoned salt
1 small onion, cut in thin
wedges
2 cups tiny peeled fresh car
rots
2 cups potato in bite-sized
pieces
1 jar (12 oz.) beef gravy
2 tablespoons Worcestershire
sauce
* ,j£|f3 aktenT \ *
* „ ■*„*
- Ml:.
f ' -Sr Rr . «y
Ulr %
y-' , jEsjr'
V*'*
• m Wr w, y ‘ .
k * i: * ajjM| i ■* ? /
<-V' «pr"* J? /
■ ifiiMlhi •» .„
i * . r ,b . ■*• . v ■ -t *
ened; do not over mix. Pour
evenly over filling. Bake 22
to 25 minutes or until top
is golden brown and filling
bubbles. Cool 10 minutes
before serving.
Source: Georgia Pecan
Commission
Honey Mustard Salmon
2 tablespoons Dijon
mustard
1 tablespoon honey
1/4 teaspoon salt
1/4 teaspoon ground
black pepper
4 pieces salm
on fillet with skin
(about 6 oz. each)
Preheat broiler.
Mix mustard, honey, salt
and pepper in a small bowl.
Place salmon, skin side
down, on rack in broiling
pan. Spoon mustard glaze
over fillets. Place pan in
broiler 5 to 7 inches from
source of heat; broil 8 min
utes or until fish flakes eas
ily when tested with a fork
(do not turn salmon over).
Salmon Loaf
An old-fashioned treat,
and still easy on the bud
Preheat oven to 450.
Mix all ingredients in one bowl.
Working with one sheet at a time,
center one fourth of the mixture
in the center of the aluminum foil
sheet. Bring up side, fold and seal.
Fold from the other end. (This is a
steam-cooking process, so you want
the packet sealed tightly, but with a
little room.)
Put packets on baking tin and
cook for 30-35 minutes.
get.
1 can (7-1/2 oz.) salm
on, drained and flaked
1 1/2 to 2 cup diced
cooked potatoes
1/4 cup chopped celery
1/4 cup milk
1 egg
3 to 4 tbsp. chopped
chives
1/2 tsp. grated lemon
peel
Pepper to taste
Creamy white sauce or
tartar sauce
Heat oven to 350 degrees.
Combine all ingredients
except white sauce; mix
well. Press into lightly
greased 1-1/2 quart bak
ing dish. Bake for 1/2 hour.
Serve with white sauce or
tartar sauce.
Makes 4 servings.
White sauce:
Saute 2 tablespoons
minced onion in 1 table
spoon each vegetable oil
and butter until tender.
Blend in 1 tablespoon
flour; stir in 1 cup milk.
Cook, stirring steadily
until thickened. Add a
teaspoon of mustard if
desired. Makes about 1
cup.
Hearty salmon pie
An easy no-roll crust
holds a rich salmon filling
all served up with a creamy
dill sauce.
Crust Ingredients:
1/4 cup butter
3/4 cup finely crushed
dried crumbly-style herb
seasoned stuffing
Filling Ingredients:
2 cups crushed dried
crumbly-style herb sea
soned stuffing
4 ounces (1 cup) Ched
dar cheese, shredded
1 cup water
1/2 cup milk
1 (16-ounce) can red
salmon, drained, skin
and bones removed,
flaked
2 eggs
2 tablespoons chopped
fresh parsley
1 tablespoon finely
chopped onion
1 teaspoon instant
chicken bouillon gran
ules
1/2 teaspoon dry mus
tard
Sauce Ingredients:
1/3 cup butter
2 tablespoons corn
PAGE 12A
Southwestern
Chicken
Cook some rice while these are
baking, and you’ll have a feast.
4 sheets of heavy duty alumi
num foil (12”xl8”)
4 boneless, skinless chicken
breasts
1 cup chunky salsa
1 cup black beans
1 cup frozen sweet com
Heat oven to 450 degrees. Rinse
chicken breasts and pat dry. Place
one chicken breast on each sheet.
Top each with 1/4 of the salsa, black
beans and com. Seal the packet (See
above) and bake for 25 minutes.
starch
1 1/3 cups water
1 teaspoon dried dill
weed
1/2 teaspoon salt
2 medium (2 cups)
tomatoes, cubed 1/2-
inch
Heat oven to 350 degrees.
Melt 1/4 cup butter in 3-
quart saucepan; stir in 3/4
cup finely crushed stuff
ing. Press stuffing mixture
on bottom and up sides of
greased 9-inch pie pan; set
aside.
Stir together all filling
ingredients in same sauce
pan; spoon into crust. Bake
for 50 to 55 minutes or until
heated through. Let stand
10 minutes.
Meanwhile, melt 1/3 cup
butter in 2-quart saucepan.
Stir in cornstarch. Stir in
all remaining sauce ingredi
ents except tomatoes. Cook
over medium heat, stirring
occasionally, until mixture
comes to a full boil (5 to
7 minutes). Add tomatoes;
boil 1 minute.
To serve, cut pie into 6
wedges; serve sauce over
wedges.
ounce) cans tuna, drained,