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THE HOUSTON HOME JOURNAL
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Have you lost a recipe? Let
us help you find it.
Maybe it’s one that was on
the back of a box. Maybe you
remember having it as a child.
Maybe you tried it at a res
taurant and want something
similar.
Just send an e-mail to
hhifood (a vahoo.com with your
recipe request, and if we can’t
find and print it for you, we’ll
ask the other readers for their
help.
LOST
I’m looking for a recipe for
Green Goddess Dressing. Can
you help?
FOUND
That’s a good one from the
West Coast that many may
have forgotten how to make.
It’s great on a wedge of iceberg
lettuce. Here’s the basic recipe,
found at CD Kitchen and other
Web sites.
Green Goddess Dressing
1 cup sour cream
1 cup mayonnaise
1 tablt*spoon lemon juice
1 tablespoon white wine vin
egar
1 tablespoon anchovy paste
1 teaspoon minced parsley
1/3 cup diced onion
Salt and pepper to taste.
Blend ingredients together
and mix well . Dressing may be
refrigerated in a covered con
tainer for up to 2 weeks.
LOST
EJP writes, “I tried a bread
pudding recipe with blueberries
in it last summer, and it was
deliciou. Now that blueberries
are almost ripe, I’m trying to
find it. I think was in the Home
Journal last summer.”
FOUND
We’ll have blueberry recipes
coming soon, but in the mean
time, here’s your Blueberry
Bread Pudding recipe. It was
in ‘American Profile’ last June.
(American Profile is regularly
included in the Home Journal,
and always has a featured
recipe.) The recipe, contrib
uted by Hazel Grogan Carter
of Madison, N.C., as one she
learned from her mother, is as
follows:
4 cups day-old bread, cubed
2 and 1/2 cups milk
3/4 cup sugar
2 eggs
1/4 teaspoon almond extract
1 pint blueberries
Preheat oven to 350 degrees.
Whisk eggs in a medium-size
bowl. Stir in milk, sugar and
almond extract. Add bread and
set aside for 15 minutes, allow
ing cubes to absorb egg mixture.
Gently stir in berries. Spoon
into a lightly greased 8-by-8-
inch baking dish and bake for
45 minutes.
LOST
SS wants to know, “Isn’t
there an easy recipe for fudge?
I remember seeing one that
didn’t take any cooking at all.”
FOUND
Here it is, from the HHJ files.
You can't fail with this one, and
you may never go back to the
stove-top method! Just as a gen
eral tip, the microwave is great
for melting things like chocolate
that require a double boiler if
done on the stove top. It’s also
the best way to scald milk or
heat cream. You can do the job
right in a glass measuring cup.
2 cups semi-sweet chocolate
chips
1 cup chopped nuts
1 (14 ounce) can sweetened
condensed milk
1 teaspoon vanilla extract
1 pinch salt
Lightly butter a 9x9” glass
pan. In a medium glass bowl,
melt chocolate chips in the
microwave. Stir in condensed
milk, vanilla and salt and beat
with a wooden spoon until
evenly blended . Spread in pan,
and refrigerate until firm. Cut
in squares. (You can also add
miniature marshmallows to this
recipe.
TO OUR READERS:
We’re looking for good recipes
for hushpuppies. Do you have
one, or do you know somebody
who does ? Also, who are the
best people to talk with locally
about frying catfish?
Also does anybody have a rec
ipe for a Hummingbird Cake ?
Happy Father's Day for the dad who cooks
Fathers Day is right around the corner.
Here are some gifts to consider for the
guy who loves cooking as long as it’s done
outdoors.
*s-' "\.
Looking for a perfect Father’s Day gift for the guy who
loves his grill. Get this Williams-Sonoma Teak-Handle
Grill Tools Set. It includes the four indispensable tools
for basic grilling: a spatula for flipping, fork and tongs for
spearing and turning, and a basting brush with offset head
for slathering on sauces. The basting brush is equipped with
resilient silicone bristles and a removable dishwasher-safe
head (replacement heads available). $69. Williams-Sonoma.
com.
The Weber
This one - the Weber Summit is a little over SIOOO. You
can get Webers that cost less.
It’s fun to dream, isn’t it?
Campbell's Soups - still cooking after all these years
i*? iiinriT’te
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A family favorite from the
start, Campbell’s Soups have
become a staple for casserole
makers.
From staff reports
The story goes way back
to the late 1860’s when a
fruit merchant and a tin ice
box manufacturer formed
a partnership in Camden,
N.J. to can tomatoes, veg
etables and other items.
They were so successful that
seven years later they won a
gold medal at the Centennial
Exposition, but the two men
disagreed about how fast the
company should grow. One
partner, Abraham Anderson,
who had been in the ice box
business, wanted to take
things slowly. The other man
wanted to expand rapidly.
His name was Joseph
Campbell, and even if you
never heard of him; you’ve
seen his name count
less times on the grocery
store shelves, and probably
many times on your own
shelves. He was the founder
of Campbell’s Soups, which
were popular as a conve
nience food almost from the
start.
It wasn’t until 1955 that
the idea of using the soups
from the familiar red and
white cans really began to
catch on as an ingredient
in casseroles. That started
with the development of the
famous green bean casserole
recipe by Campbell home
economists.
And now, over 50 years
later, cooks across the coun
try are still discovering
new ways to make family
dishes with some help from
Campbell’s.
g Here are
It some fam-
KQk ily classics
Ojl - inexpen
liw’ sive, easy
to-m a k e ,
W and good.
One Dish
k Chicken and
A Rice Bake
/ 1 can
(10 3/4 oz.)
Campbell’s
Condensed
I Cream of
\ Mushroom
Soup OR 98%
Fat Free
i/ Cream of
Mushroom
Soup
1 cup water *
3/4 cup uncooked regu
lar long-grain white rice
1/4 tsp. paprika
1/4 tsp. ground black
pepper
4 skinless, boneless
chicken breast halves
Mix soup, water, rice,
paprika and black pepper in
2-qt. shallow baking dish.
Top with chicken. Season
with additional paprika and
pepper. Cover.
Bake at 375°F. 45 min. or
until done.
Tip: *For creamier rice,
increase water to 1 1/3 cups.
Chicken and Stuffing
Skillet
1 tbsp. butter OR mar
garine
4 skinless, boneless
chicken breast halves
1 box (6 oz.) Pepperidge
Farm One Step Chicken
Flavored Stuffing Mix
1 can (10 3/4
oz.) Campbell’s
Condensed Cream of
Mushroom Soup OR
Campbell’s Condensed
98% Fat Free Cream of
Mushroom Soup
1/2 cup milk
1/2 cup shredded
Cheddar cheese
Heat butter in medium
skillet over medium-high
heat. Add chicken and cook
12 to 15 min. or until no lon
ger pink. Remove chicken.
Prepare stuffing in skillet
according to package direc
tions except let stand 2 min.
Return chicken to skillet.
Mix soup and milk. Pour
over chicken. Sprinkle with
FOOD
C i
Deep frying
a turkey?
Here’s a nifty item from lala
gniappe.com. It’s a deep-fried
turkey rack and hook assembly
from Cajun country. It’s obvi
ously designed to solve the age
old problem of safely dropping
a turkey into a deep kettle of
simmering oil. And all for only
$16.95.
cheese. Cover and heat
through.
Tip: Serve with steamed
broccoli and sliced tomatoes
in vinaigrette. Celebrate
the holiday season with an
extra-special dessert of a
fresh fruit salad-cubed red
apples, pineapple chunks
and green grapes-and a
Pepperidge Farm Distinctive
Cookie Beefy
Pasta Skillet
1 lb. ground beef
1 medium onion,
chopped
1 can (10 3/4 oz.)
Campbell’s Condensed
Tomato Soup
1/4 cup water
1 tbsp. Worcestershire
sauce
1/2 cup shredded
Cheddar cheese
2 cups cooked cork
screw OR elbow pasta
Cook beef and onion in
skillet until browned. Pour
off fat.
Add soup, water,
Worcestershire, cheese and
pasta and heat through.
Broccoli Chicken
Casserole
3 medium-sized cooked
chicken breasts, cut into
small pieces
1 can Campbell’s
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912 CARROLL ST. • DOWNTOWN PERRY • (478) 987-2255
Monday - Friday 9:3oam - s:3opm * Sat. 10:00am - s:oopm
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Jack at the grill
Well, this one wasn’t really made just for cooking.
Still, splatters won’t matter with this shirt for real
guys who don’t eat quiche but do baste large amounts
of meat with sizzling sauces. Available for a mere
$17.99 at tshirtking.com
Condensed Cream of
Mushroom Soup OR
Cream of Chicken Soup
1 pkg. frozen broccoli
spears, cooked
2 cups shredded
Let Your Own Light Shine
K#: ; **" /* '* : i
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Hie ituj tc re
\ ol Sowheasi fieurical Scpplv
926 Carroll St. • Perry, GA 31069
478-224-8888
T-F 9am-spm
WEDNESDAY, JUNE 7, 2006 ♦
“Grilling and Smoking
With the Home Chef’"
This winner of the 2004 National
Barbecue Association’s Award of
Excellence is a must-have grilling and
smoking cookbook for people who love
cooking outdoors. This is one of the best
grilling and smoking cookbooks you
can add to your collection. Grilling and
smoking are not just for summer. Steve
Collins, The Home Chef cooks outside
year round
Cheddar cheese
1 box Stove Top
Chicken Flavor stuffing,
prepared
See CAMPBELL 'S, page 4C
3C
1MM134604
SAT l()am-2pm
0003460 1