Newspaper Page Text
4C
♦ WEDNESDAY, JUNE 7, 2006
The Three Southern
Sisters’ cooking classes
are held on Tuesday eve
nings with repeat classes
on Wednesday mornings.
All classes are held in
the Kitchen Gallery, 504
Russell Parkway, Warner
Robins. The cost is $32,
which includes the meal.
Reservations must be
made in advance because
of limited seating. Call
923-0090.
• • •
June 27, 6 p.m. and
June 28, 10 a.m.:
Summer Celebration
with Fresh corn Salad,
Squash Casserole, Zippy
Maters, Cabbage in Sour
Cream, Baked Ham,
Layered Sour Cherry
Cake, Minted Iced Tea.
• • •
July 11, 6 p.m., July
12, 10 a.m.: Fruity
Fiesta with Peach Lime
Guacamole with chips,
Empanadas with Salsa,
Mango Cabbage Slaw,
Melon with Orange
Ginger Syrup, Orange
Lace Cookies, White
Sangria.
• • •
July 20, 6 p.m.; July
21, 10 a.m.: Ladies
Luncheon with Cucumber
Soup, Seafood Supreme,
Warm String Beans and
New Potato Salad, Beaten
Biscuits, Frozen Lemon
Souffle. (Note that these
classes are on Thursday
and Friday)
• • •
Aug. 8, 6 p.m., Aug.
9, 10 a.m.: Summer
Ending with Sesame
Chicken Breast, White
Bean Vinaigrette, Raw
Vegetables on Ice, Whole
Grain Bread, Black
Raspberry Cake and Iced
Tea.
• • •
Aug. 29, 6 p.m.; Aug.
30, 10 a.m.: Party Foods.
The Three Southern
Sisters will share their
favorite party foods.
CAMPBELL'S
From page 3C
Combine cooked chicken
pieces with soup in bowl (no
additional liquid required).
Place cooked broccoli
spears in 2-qt. casserole.
Next spread chicken mix
ture over broccoli. Sprinkle
grated cheese on top of that.
Top with prepared stuffing.
Bake uncovered at 375°F. for
approximately 30 min. or
until hot and bubbly.
Cheeseburger Pasta
1 lb. ground beef
1 can (10 3/4 oz.)
Campbell’s® Condensed
Cheddar Cheese Soup
1 can (10 3/4 oz.)
Campbell’s® Condensed
Tomato Soup
1 1/2 cups water
2 cups uncooked medi
um shell pasta
Cook beef in skillet until
browned. Pour off fat.
Add soups, water and
pasta. Heat to a boil. Cook
over medium heat 10 min.
or until done, stirring often.
Tip: Serve with baby car
rots and Pepperidge Farm®
Texas Toast. For dessert
serve your favorite gelatin
dessert.
Campbell’s Creamy
Dijon Chicken with Rice
1 tbsp. vegetable oil
4 boneless chicken
breast halves
1 can (10 3/4 oz.)
Campbell’s Condensed
Cream of Celery Soup
OR 98% Fat Free Cream
of Celery Soup
2/3 cup water
1 tbsp. Dijon mustard
1/8 tsp. pepper
4 cups hot cooked rice
Heat oil in skillqt. Add
chicken and cook until
browned.
Add soup, water, mustard
and pepper. Heat to a boil.
Cover and cook over low
SISTERS
From page IQ
And then the students ate it all up.
These classes will be held through the summer months, at a cost of $32
per class (which includes your meal.) You can take one or all classes, learn
a lot, and have a good time, too.
Here are some of their recipes for “Picnic on the Porch.”
Exceptionally Good liirkey Sandwich
Sliced turkey
Tart apple peeled and sliced
English cucumber peeled and sliced thin
Provolone or Baby Swiss cheese
Croissants
Mayonnaise
Split croissant and spread lightly with mayonnaise. Top with a
slie of turkey, apple, cucumber and cheese. Add top of croissant
and serve. Wrap in parchment paper and stick
with a toothpick to hold, or tie with a string
or ribbon. /
Potato, Green Bean and Cherry Tomato 1
Salad
1 1/4 pounds slender green beans,
trimmed
2 lbs. small red-skinned new potatoes,
quartered
8 tablespoons fresh orange juice
3 tablespoons white wine vinegar
1 1-pint basket cherry tomatoes,
halved
2 tablespoons chopped fresh Italian
parsley
1/3 cup olive oil
6 tablespoons drained capers
Cook beans in pot of boiling salted water
until crisp-tender, about 4minutes. Drain.
Transfer to medium bowl. Refresh under old
running water. Drain well.
Cook potatoes in a pot of boiling salted
water until just tender, about 8 minutes.
Drain. Transfer to large bowl. Add 2 table
spoons orange juice and 2 tablespoons vin
egar. Toss to coat. Cool to room temperature,
occasionally stirring gently.
Add green beans, tomatoes and parsley
to potatoes. Whisk remaining 6 tablespoons
orange juice, 1 tablespoon vinegar, oil and
capers in small bowl to blend. Season dress
ing to taste with salt and pepper. Add dressing
to salad and toss to combine. Can be made 2
hours ahead. Let stand at room temperature.
Hawaiian Pasta Salad
1 package Hawaiian Pasta Salad (sold
at Kitchen Gallery)
1 8-oz. can pineapple tidbits drained
1 11-oz. can mandarin orange slices,
drained
1 small red onion, diced
1/2 cup slivered toasted almonds
2 small avocados, diced
1/4 cup olive oil
1/2 cup white vinegar
Heat 4 cups water to boiling. Stir in pasta and return to boil. Cook for 5-8
minutes. Do not overcook. Rinse with cold water until cool. Mix spice packet
with olive oil and vinegar in a small bowl or shaker. Pour dressing over
pasta, fruit, onion, almonds and avocados. Toss and chill for 1 hour.
heat 5 min. or until done.
Serve with rice.
Mushroom-Garlic
Pork Chops
1 tbsp. vegetable oil
4 pork chops, 1/2” thick
(about 1 lb.)
1 can (10 3/4 oz.)
Campbell’s Condensed
Cream of Mushroom with
Roasted Garlic Soup
1/2 cup milk
Heat oil in skillet. Add
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Ferrelle Bagley tosses a salad made of new potatoes, fresh green beans and cherry tomatoes.
chops and cook 10 min. or
until browned. Set chops
aside.
Add soup and milk. Heat
to a boil. Return chops to
pan. Reduce heat to low.
Cover and cook 5 min. or
until chops are no longer
pink.
Tip: Serve with steamed
red potatoes and tomato
slices. For dessert serve
Pepperidge Farm Chocolate
Layer Cake.
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Home Journal
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FOOD
® 111 lif % 1 ij '
Lonjini for the £ood old days
Read
Jean Rea's
home cooking
column every
Wednesday in
The Houston
Home Journal
NOTICE TO
PROSPECTIVE BUYERS IN
PLANE LIVING SKYPARK...
It neighbors’ "WARNING" sign causes concerns,
or influences your decision about purchasing a lot,
get the facts. Take a flyer from mailbox and call us
immediately.
%
BOBBY OR
BONNIE EVRIDGE
(478) 956-4550
OR
(478) 808-6704
Grand
Oranges and
Strawberries
1/2 cup orange mar
malade
1 1/2 cups spar
kling white
grape juice,
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chilled
1/4 cup orange liqueur
10 to 12 large navel oranges, peeled and sectioned
2 cups sliced strawberries
Melt marmalade in a small saucepan over low heat, stirring constantly.
Remove pan from heat. Let cool for a few minutes. Stir together marma
lade, grape juice and liqueur in a large serving dish or bowl until blended.
Add orange sections, cover and chill 8 hours.
Add strawberries to oranges in bowl and gently stir. Serve with a slotted
spoon.
THE HOUSTON HOME JOURNAL
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