Newspaper Page Text
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WEDNESDAY, JUNE 21, 2006
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HHJ Lifestyle Editor
Have you ever cooked an
artichoke?
For many, this is a daunt
ing vegetable, something
better left to the realm of
gourmets, hut artichokes are
easy to prepare, and easy-to
eat, provided you’re willing
to use your fingers.
If you haven’t tried a fresh
one, start with just one, and
see how you like it. (They’re
too expensive to waste!)
The good news is that you
can microwave an artichoke
with very good results. First
wash and trim the arti
choke. You want to cut off
the thorny top of the leaves
with kitchen shears and cut
off the stem near the base of
the artichoke, leaving it so
it will stand up on a plate.
Place the artichoke in a deep
microwaveahle container.
Add about 3/4 cup of
water and cover the top with
plastic wrap or a loose lid.
Restaurant Health Inspection Report
Captain D's, Chick-fil-A, Houston Lake Country Club Lounge, Larry’s Giant Subs,
Smokes of Warner Robins and Snellgrove Seafood all scored 100 on a recent
inspection.
The Environmental Health division of the Houston County Health Department inspects res
taurants on a rotating basis. This is the Restaurant Inspection Report for the week of June
12-16. Major problems are corrected before the health inspector leaves the premises. A
rating of 90-100 in considered excellent, 80-89 is good, 70-79 is satisfactory.
Key to type of discrepancies found:
A. Employee Hygiene Maters
B. Food Handling Techniques
C. Temperature Control of Foods or Food Cources
D. Facility/Equipment Problems
E. Storage of Cleaning Products/Toxic Materials
American Legion Lounge, 1345 Radio Loop. Warner Robins, 95
American Legion Restaurant, 1345 Radio Loop, Warner Robins, 97
Back Yard Burgers, 2718 Watson Blvd., Warner Robins, 97
Bolster’s Ice Cream, 2718 Watson Blvd., Warner Robins, 88
Burger King, 201 Russell Parkway, Warner Robins, 98
Captain D’s, 513 N. Davis Drive, Warner Robins, 100
Caribbean Paradise Restaurant, 536 Davis Drive, Warner Robins, 90, C
Chen’s Wok/ Galleria Mall, 2922 Watson Blvd., Warner Robins, 95
Chez Lisa’s, 511 North Davis Drive, Warner Robins
Chick-fil-A, Galleria Mall, 2922 Watson Blvd., Centerville, 100
China Buffet, 608 Russell Parkway, Warner Robins, 99
Cloverleaf Restaurant, 1224 Russell Parkway, Warner Robins, 99
Danielle’s New Orleans Bistro, 2922 Watson Blvd., Centerville, 93
Elberta Health Care, 419 Elberta Road, Warner Robins, 97
Firehouse Subs, 206 Russell Parkway, Warner Robins, 90
Gold Cup Bowling, 1041 Russell Parkway, Warner Robins, 99
Houston Lake Country Club, 2323 Highway 127, Perry, 87
Houston Lake Country Club Lounge, 2323 Highway, 127, Perry, 100
Kentucky Fried Chicken, 409 N. Davis Dr., Warner Robins, 88
Kentucky Fried Chicken, 1754 Watson Blvd., Warner Robins, 90
Kim’s Kitchen, 1754 Watson Blvd., Warner Robins, 94
Krystal. 747 Russell Parkway, Warner Robins, 91 ,
Landings Golf Club. 309 Stathams Way. Warner Robins, 97
Larry's Giant Subs, 789 Highway 96, Suite 1-F, Bonaire, 100
Longhorn Steaks, 2901 Watson Blvd., Warner Robins, 76, C
Lyn’s Philippine Restaurant, 2203-BB Watson Central, Warner Robins, 97
McDonald’s, 1413 Sam Nunn Blvd. Perry, 83
Original Italian Pie, 736, Russell Parkway, Warner Robins, 90, C
Outback Steakhouse, 3088 Watson Blvd., Warner Robins, 93
Prinnie-Mack Coffee Company. 100 Hospital Drive, Warner Robins, 90
Rico Mex Fresh Mexican food, 113 Russell Parkway, Warner Robins, 99
Smokes of Warner Robins, 233 North Houston Rd., 100
Summer’s Landing, 600 South Kimberly Drive, Warner Robins, 97
Sumthin’ Different, 713 Watson Blvd., Warner Robins, 97,
Taco Bell, 829 Russell Parkway, Warner Robins, 89, B
Taco Bell, 1996 Watson Blvd., Warner Robins , 91
Top Wok, 1244 Watson Blvd., Warner Robins, 87, D
Wendy’s , 1295 Houston Lake Road, Warner Robins, 97
Zaxby/ Jonathan’s, 401 North Davis Drive, 95
your ad
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are a treat for the adventurous cook
Microwave for 6 minutes. Be
careful handling it, because
it will be very hot. When
cooled enough to handle,
open the center and remove
the fuzzy part with a spoon.
You can then eat the leaves
one by one, dipping them
into lemon butter, or you can
spoon chicken salad or tuna
salad between the leaves.
About eating an artichoke:
You pull a leave off, dip it
in sauce or butter, and use
your teeth to get the good
part off each leaf. The first
leaves will not be entirely
edible, but as you get toward
the center, they get tenderer,
and the center - the “choke”
is a real treat. Just don’t eat
the “fuzzy” part.
For a treat for one, just
marinate the artichoke for a
day in Italian or Greek salad
dressing, and eat with your
fingers.
Too much trouble?
i
The canned ones are very
good in their own right and
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make delicious addi
tions to any any
summer salad.
They're also ter
rifle for dips.
■
Here’s a hot spin
ach and artichoke
dip that comes very
close to the one served
at a popular restaurant,
by making use of prepared
Alfredo sauce. (This one’s all
over the Web!)
Barb ) Spinach and
Artichoke Dip
1 (14 oz) can artichoke
hearts, drained, and
roughly chopped
1 (10 oz) box frozen
chopped spinach,
thawed and pressed to
get moisture out
10 ounces prepared
Alfredo sauce
1 cup shredded
Parmesan-Romano
It pays to
advertise in
The Houston
Home Journal
classifieds and
on our web site.
Call today and
see how easy it
is to make your
ad work harder
for you for less.
1210 Washington
Street • Perry, GA
www.hhjnews.com
FOOD
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cheese
blend
1/2 cup shred
ded mozzarella
cheese
4 ounces (1/2 pkg)
cream cheese, soft
ened
1 teaspoon minced garlic
Combine ingredients thor
oughly in a bowl and spread
mixture into a small baking
dish. Bake in an oven pre
heated to 350 degrees for 30
minutes or until cheeses are
bubbling and melted. Serve
with corn chips.
Wild rice: Thai it, .you'll like it!
Special to the HHJ
What does a small Southeast
Asian country have to do with
wild rice? Well, if you’re a
lover of both popular Thai
cuisine and savory wild rice,
you’ll be sure to enjoy these
two new combos that will
have your Thai cooking going
“wild”!
Wild rice enthusiasts are
already familiar with the
traditional wild rice comfort
foods that please the palate
and warm the heart such as
Classic Creamy Wild Rice Soup
and Traditional Minnesota
Wild Rice Side Dish. However,
the adventurous soul looking
to add a little international
flair to their wild rice dishes
should Thai It, You’ll Like It!
Although Thai cooking is
well known for its spicy pep
pers, it is a common miscon
ception that all Thai food is
hot. Thai cuisine is better
known for its use of native
spices and ingredients such
as coconut milk, ginger, gar
lic, cilantro, basil, cumin and
chilies that come together
to create an explosion of fla
vor for ethnic food lovers.
Like many Asian countries,
meals in Thailand are gener
ally built around rice. Folks
in Southern Thailand prefer
long-grain rice, while north
erners opt for short-grain or
sticky rice. Here in the States,
however, the distinctive taste
of wild rice is enjoyed, making
it the ideal foundation around
which to build a deliciously
unique dish brimming with
Asian flavor.
Looking for the perfect
hors d’oeuvre or main dish to
“wow” your family or guests?
Try Thai Beef & Wild Rice
Lettuce Wraps which incor
porate the unique taste and
nutty texture of wild rice with
ground beef, green onions, red
pepper, cilantro and almonds
creating the perfect appetizer
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I 904 Carroll Street • Perry, Georgia 31069
I JEWELERS, INC.
I 478-987-1531
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Organic
Family
Artichokes are easy to cook
and easy to eat, provided
you're willing to eat with your
fingers.
Hellman's
Artichoke Dip
You may already have
this one, because it’s been
around for years. Still, it’s a
wonderful party dip.
1 cup mayonnaise
1 cup grated Parmesan
cheese
14 oz. can artichoke
hearts, well drained
(marinated or not, as
or meal. Feeling bold? Add
extra chili pepper flakes to
kick it up a notch or two, but
be sure to have an icy cold
beverage nearby to put out
the fire!
If stir-fry is more your style,
try our new Wild Thai Stir
Fry which features beef ten
derloin, curry powder, onion,
red pepper, coconut milk and
fresh basil. Stir fry until veg
etables are tender crisp and
serve over a bed of delicious
wild rice for a distinctively
Thai flavor sure to please
even the most distinguished
palates.
Did you know wild rice has
only 130 calories per 1/2 cup
serving and contains no fat or
cholesterol? It is a good source
of fiber, protein, B-vitamins
and potassium. This nutri
tional grain is free of sodium,
preservatives and additives,
making it the grain of choice
for anyone who loves fresh
ingredients, healthy dishes
and versatility.
With all that in mind, why
not give these easy-to-prepare
Thai-style wild rice dishes a
try? Go “wild” with your Thai
cooking, adding flavor and
gourmet flair - Thai It, You’ll
Like It!
FRESH TOMATOES,
POTATOES, OHIOHS
AMD OTHER FRESH
PRODUCE IH SEASON.
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THE HOUSTON HOME JOURNAL
you
wish)
10 oz. pkg.
frozen chopped
spinach, thawed,
well drained
1 red bell pepper,
chopped
1 cup shredded
Monterey Jack cheese
Preheat oven to 350
degrees. Mix mayonnaise
and Parmesan cheese. Stir
in artichokes, spinach and
bell pepper. Place in 1 quart
ovenproof casserole and
sprinkle with Monterey Jack
cheese. Bake at 350 degrees
15-20 minutes until heated
and bubbly and cheese is
melted.
Serve with chips or Melba
toast.
Tn/u Beef & Wild Rice
Lettuce Wraps
1 lb extra lean ground
beef or chuck
2 tsp dark or toasted
sesame oil
salt and pepper, to
taste
1 pkg (1 lb) eole slaw
mix
3 green onions, sliced
diagonally
1 small red bell pep
per, thinly julienned
Va cup minced fresh
cilantro
4 cups cooked wild
rice
3 /» cup stir fry sauce
Va cup slivered
almonds, toasted
V* tsp crushed dried
chili pepper flakes
8 large lettuce leaves,
washed and dried
In large skillet, brown
beef in oil, season with
salt and pepper. Drain; set
aside. In large bowl, toss
remaining ingredients,
except lettuce, with beef.
Spoon apx. 1 cup filling on
each lettuce leaf; wrap up
burrito style. Serve imme
diately. 4-8 main servings.
Whether you are (fining
forma t or casuaf
‘Barbara at Jones
Jewefers has the china
and crystalpattern
just for you. You wiff
afsofnd vases and
other centerpieces to
accent your tahfe
settings.