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♦ WEDNESDAY, MAY 31, 2006
Downtown Perry Farmers Market opens Saturday
Wake up early Saturday
morning and plan to be
•at the Downtown Perry
Farmers Market at 8 a.m.
I am looking forward to
getting some fresh vegeta
bles and maybe even some
baked goods. It is a great
place to visit with friends
also.
I look forward to seeing
our customers from years
past.
Here are some recipes for
the summer squash I’m sure
you’re going to be buying.
Squash Casserole
1 to 2 lbs. cooked
and seasoned squash,
mashed
2 medium onions, cut
fine and cooked with
squash
1 package Stove Top
stuffing (cornbread
type)
1 can cream of chicken
soup
1 8-oz. carton cream of
chicken soup
1 small can pimientos,
chopped
1 stick butter or mar
garine
1 can water chestnuts,
Cool summer salads - both plain and fancy
By CHARLOTTE
PERKINS
HHJ Lifestyle Editor
There was a time, long
ago, when “salad” either
meant a potato salad, cole
slaw, a concoction of fruit
and jello, of a mixture of ice
burg lettuce, sliced tomatoes
and mayonnaise, and nobody
had ever heard of making a
meal of a salad/
Now, there’s salads have
expanded past the wildest
imaginations of old times
cooks, but there are still
some tried and true favor
ites, like really good cole
slaw.
Here’s one to try. It might
even impress a Kentucky
Colonel.
Cole Slaw
8 cups finely chopped
cabbage
1/4 cup shredded car
rot
2 tablespoons minced
onion
1/3 cup granulated
sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white
vinegar
2 1/2 tablespoons lemon
juice
The cabbage and carrots
should be chopped fine. Don’t
use the pre-shredded stuff.
Combine the sugar, salt,
pepper, milk, mayonnaise,
buttermilk, vinegar, and
lemon juice in a large bowl
and beat until smooth.
Add the cabbage, carrots,
and onion, and mix well.
Cover and refrigerate until
well-chilled.
Garden Greens with
Grilled Peaches,
Spicy Georgia
Pecans and Chevre
Be sure the grill is brushed
clean of any meat or poultry
drippings before grilling the
peaches for this sweet-and
savory salad.
1 teaspoon chili pow
der
1 teaspoon ground
cumin
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon ground
cayenne pepper
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sliced
Melt butter and stir in
crumbs. Line dish with half
of stuffing and save rest
of the top. Mx remaining
ingredients and bake at 350
degrees for 30 minutes.
Carrot-Squash
Caserole
1-1/2 to 2 lbs. summer
squash
2 cups sliced carrots
1 can cream of chicken
soup
1 cup sour cream
1 cup cracker crumbs
1/3 cup melted marga
rine
Cook squash and carrots
in salted water until done.
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4 tablespoons light
olive oil
1 1/4 cups Georgia
pecan halves
4 large (8-ounce each)
firm, ripe peaches
Vegetable oil cooking
spray
r
Drain. Combine with soup,
sour cream and onion in
bowl. Mix well. Mix cracker
crumbs in bowl. Layer half
the squash mixture, half the
crumb mixture and remain
ing squash mixture in a 9 x
13 dish.
Place casserole in 450
degree oven. Reduce temper
ature to 350 degrees. Bake
for 45 minutes. Sprinkle
with remaining crumbs.
Bake for 10 more minutes.
Cheesy Squash
Casserole
4 cups sliced yellow
squash
1/2 cup chopped onion
35 Ritz crackers,
8 cups mixed salad
greens
2 tablespoons cider vin
egar
6 ounces chevre (fresh
goat cheese), crumbled
In a small bowl, combine
chili powder, cumin, 1/2 tea
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FOOD
crushed
1 cup shredded Cheddar
cheese
2 eggs, beaten
3/4 cup milk
1/4 cup butter, melted
Salt and pepper to
taste
2 tablespoons butter
Simmer squash and onion
spoon sugar, 1/4 teaspoon salt
and the cayenne; set aside.
Heat 1 tablespoon olive oil
in large skillet over medium
heat. Add pecans and heat,
stirring occasionally, until
crisp - about 5 minutes. Stir
in spice mixture and mix to
in a little water until tender.
Drain well, and place in a
large bowl.
Mix together cracker
crumbs and cheese. Stir
half of the cracker mixture
into the cooked squash and
onions. In a small bowl, mix
together eggs and milk, then
add to squash mixture. Stir
HHJ Charlotte Perkins
evenly coat pecans. Cook 2
minutes. Turn pecans out
onto paper towel to cool.
(Nuts can be prepared sev
eral days ahead and kept
in an airtight container.)
Heat grill to medium-low
heat. Cut peaches lengthwise
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in 1/4 cup melted butter, and
season with salt and pep
per. Spread into a 9x13 inch
baking dish. Sprinkle with
remaining cracker mixture,
and dot with 2 tablespoons
butter.
Bake in preheated 400-
degree oven for 25 minutes,
or until lightly browned.
to make thick wedges. Coat
grill rack with vegetable oil
cooking spray. Grill peach
wedges on one side 3 to 5
minutes or just until light
ly browned and a bit ten
der. Remove to large plate.
To serve, toss the salad
greens with vinegar, the
remaining 3 table-spoons oil,
1/2 teaspoon sugar and 1/4
teaspoon salt. Divide greens
among serving plates; top
each salad with several peach
wedges. Divide spiced pecans
and the chevre among salads
and serve immediately.
Source: Georgia Pecan
Commission
Fried-Chicken Salad
1 tablespoon Dijon
mustard
3 tablespoons red wine
vinegar
6 tablespoons extra
virgin olive oil
1 tablespoon kosher
salt
1/2 teaspoon freshly
ground pepper
1/2 red pepper, finely
chopped (1/2 cup)
1 stalk celery, finely
chopped (1/2 cup
1 can mandarin orang
es, well drained
2 bunches watercress,
stems removed
8 to 10 pieces fried
chicken, meat (with skin)
taken off the bone
Combread croutons
To make the* vinaigrette,
whisk together the mustard,
vinegar, olive oil, salt, and pep
per in a small bowl. Set aside.
In a small saucepan, boil
1 cup water. Toss with
half the vinaigrette.
Toss the watercress with
the remaining vinaigrette.
Divide it among 6 large
bowls. Just before serving,
spoon some of the vegetable
mixture over each salad and
top with several pieces of
chicken. Garnish with man
darin oranges and cornbread
croutons.
Cornbread Croutons
Prepare 1 recipe (enough
for 6 servings) cornbread
mix according to package
directions.
Cut baked cornbread into
1-inch squares, brush with
melted butter, and place on
a baking sheet. Bake at 350°
for 10 minutes or until gold
en brown.
Adapted from “Southern
Living”