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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@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
Last week we asked if
anybody had a recipe for
Hummingbird Cake. Nelda
Tawse of Warner Robins sent
us two from a favorite church
cookbook of hers - all the way
from Virginia. Here’s one that
originated with Suzie and Kim
Quesenberry of Henry County,
Va.:
FOUND
Hummingbird Cake
3 cups all -purpose flour
2 cups sugar
1 1/2 teaspoon vanilla
1 1/2 cup oil
2 cups mashed bananas
3 eggs
1 teaspoon salt
1 teaspoon soda
1 teaspoon cinnamon
1 cup nuts, choppped
1 8 oz. can crushed pine
apple, drained
3 eggs.
Mix all ingredients by hand.
Bake in greased and floured
tube or Bundt pan at 300
degrees for about 1 1/2 hours.
Cake will crack slightly on top.
Cool in pan one h our before
removing.
Cream Cheese icing
6 oz. cream cheese, softened
6 tablespoons margarine
3 cups confectioners sugar
1 teaspoon vanilla
Cream margarine and cream
cheese together. Add sugar and
vanilla. Mix until very smooth.
Spread on cooled cake.
LOST
MH wants a recipe for egg
custard pie. We found this one
in “Dining with Grace,” the
cookbook from Grace Church
in Perry. It was contributed by
Sandra Faircloth, and forms its
own crust.
FOUND
“Mama’s Egg Custard Pie.”
4 eggs
1 1/2 cups sugar
1/2 cup self-rising flour
1/2 stick margarine
2 cups milk
1 teaspoon vanilla
Blend all ingredients. Pour
into a 10-inch pie plate. Bake
for 40 minutes at 350 degrees.
You can add a can of flaked
coconut for coconut egg cus
tard pie.
TO OUR READERS:
We’re still 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 ?
Call Charlotte Perkins at
987-1823 ext. 234 or e-mail
hhifoodiiiyahoo.com.
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HOf jpicY *|to IMY TP MAKE
Salsa it's not just for corn chips anymore
By CHARLOTTE PERKINS
HHJ Lifestyle editor
Salsa makes a great topping for grilled chick
en and hamburgers, and can turns any bean
and rice dish into a t reat. Its spicey flavor and
its natural affinity for anything made from
cornmeal makes it a great flavor accent not
just for Mexican and Tex-Mex dishes, but for
Southern soul foods as well.
You can buy your salsa already made, and
there are some really good ones on the market,
but for the adventurous cook, or the Saturday
show-off chef, here are some options.
Fire Roasted Tomato and Chipotle Salsa
This recipe is from the McCormick Gourmet
Collection. Note that you do have to roast the
tomatoes, but you don’t have to chop the chipo
tles!
Original recipe yield: 24 (2 tablespoon) serv
ings.
4 medium ripe tomatoes
2 tablespoons extra virgin olive oil,
divided
1/4 cup chopped sweet onions
1 tablespoon fresh lime juice
1 teaspoon kosher salt
3/4 teaspoon McCormick Gourmet
Collection Chipotle Chile Pepper
1/2 teaspoon McCormick Gourmet
Collection Ground Cumin
1/2 teaspoon McCormick Gourmet
Collection Garlic Powder
Rub tomatoes with 1 tablespoon olive oil.
Grill over high heat, turning frequently until
tomato skin is charred. Finely chop tomatoes.
Combine tomatoes with remaining ingredi
ents, cover and refrigerate 1 hour.
Serve with corn chips or as a topping for
grilled chicken.
Mexican Salsa
This classic recipe makes use of a food pro
cessor and will save you plenty of chopping
time. You can increase or reduce the peppers
depending on your tolerance for fiery foods.
3 fresh jalapcno peppers
1/2 cup packed cilantro leaves
2 tablespoons lime juice
1/2 teaspoon salt
6 medium or 4 large tomatoes, quartered
1 Vidalia onion, sliced or quartered.
Use metal blade to process peppers and cilan
tro until finely chopped. Add lime juice and
salt; pulse once or twice. Add tomatoes and
onions; pulse until coarsely chopped, about 10
to 12 times. Place in glass container and chill
for an hour. Best served the same day.
Fresh corn and tomato salsa
Yes, you make it with uncooked corn, but if
you don’t have very fresh corn, use frozen.
3 ears fresh corn, kernels cut off with
sharp knife
2 fresh tomatoes, chopped fine and
drained of juice
1/2 cup chopped fresh cilantro
1/ 4 cup chopped onion
1 seeded and chopped jalapeno pepper
Juice of 2 limes
% teaspoon cumin
Mix together in a glass bowl and chill for an
hour.
Rosita's Green Tomato Salsa
This recipe is adapted from one on a
Web site called www.chitterlings.com.
which is worth checking out if you’re a
recipe surfer. We just thought you’d like
to know that there’s something to do
with green tomatoes besides fry them.
As many green tomatoes as you have
3-5 jalapenos, depending on
how hot you like your salsa
Cilantro Garlic, 2-4 cloves
Medium onions 1-2
Basil and oregano to taste.
Chop unpeeled tomatoes and put in a
large sealable bowl. Wearing rubber gloves,
chop the peppers, garlic, onions,and herbs.
Add to the tomatoes. Seal bowl and
let marinate for a couple of days.
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Tomatoes and peppers are the main ingredients in classic salsas, but creative cooks have
tried everything from corn and black beans to mangoes and pears.
BE SAUA-iAwV
“Salsa” is Spanish for “sauce,” and has come to mean any chopped topping of vegetables or
even fruits with spicy seasonings, although fresh tomato-based salsas are the most familiar.
When experimenting, remember that tomatoes, onions, lime juice, chopped hot peppers a
cumin are key ingredients for classic salsas.
Pepper precautions
Chipotle, which is frequently used in salsa and Mexican cuisine, is a hot pepper, pronounced
“chip-OAT-lay.” Always handle hot peppers such as chipotles and jalapenos with care. The juice
can cause skin and eye irritations.
WAUIT T 9 MAKE A BIG BATCH?
For canners: If you’d like to make a big batch of salsa for freezing or canning, it can be done,
but you need some special instrutions. The University of Georgia, through local extension offic
es, offers tons of tips on food preservation. Visit the Houston County Extension Office in the
Houston County Government Building, 801 Main Street. Perry or calll 987-8099. You can also
go to http://www.uga.edu/nchfp/how/can_salsa.html
V
Remind your
neighbors to
recycle and
help pre
serve our
planet's
natural
resources.
Recycling
just a little
now can
make a big
difference
for future
generations.
RECYCLE. RECYCLE RECYCLE RECY*""
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