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2C WEDNESDAY, JULY 5, 2006 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 restaurant and want some thing similar. Just call Charlotte Perkins at 987-1823, Ext. 234, or send an e-mail to hhjfood@yahoo.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. Peach bread Nan Mays of Warner Robins called about a rec ipe for peach bread. She had one clipped from another paper long ago, but it didn’t have the amount of flour listed in the ingredients. She had guessed 2 cups, and had pretty good results, but thought it didn’t rise quite enough. The mystery was solved by an Internet search, which brought up a num ber or peach breads, mostly with pecans, mostly made (Just as she had ‘guess timated’) with 2 cups of flour. The missing ingredient was baking soda. Nan tried it again and called back to say that it was a real success. So here’s the recipe, with all the ingredient:: Peach Bread 1 1/2 cups granulated sugar 1/2 cup shortening 2 eggs 2 1/4 cups mashed peaches 2 cups ail-purpose flour 1 1/2 teaspoons ground cinnamon 1 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon salt 1 1/2 teaspoons vanil la 1 cup chopped pecans Preheat oven to 325 degrees. Cream sugar and shortening until light, using a large bowl. Add eggs and beat well. Add mashed peaches and dry ingredients and blend. Stir in vanilla and chopped pecans and until blended. Pour into two greased and floured 9x5- inch loaf pans. Bake for 55 minutes. Cool before removing from pan. Thousand Island dressing Here’s a blast from the past - but still good, and very handy to know about if you’ve got a salad ready and just realized that you don’t have any dressing. 1 cup mayonnaise 1/2 cup chili sauce (seafood style) or ketchup 1 teaspoon mjnced onion 5 pimento stuffed olives, chopped fine Mix well and add salt and pepper to taste. This goes well on any green salad, is a good dip for raw veggies, and is pretty good on hamburg ers, too. That combread! In case you’ve lost your recipe for that combread that’s made with sour ream and a can of creamed com, here it is again. Jalapeno peppers can be added, but who needs ‘em? See FOUND, page 6C Wednesday night wonders Church food some of the best around By CHARLOTTE PERKINS HHJ Lifestyle Editor Maybe it’s the gath ering together. Maybe it’s a good occasion for cooks to show off their best recipes. Maybe the food gets a spe cial blessing just because it’s served in a fellowship hall, but something all Southerners know is that church dinners and church suppers offer some of the best food around. Here are some from a recent Wednesday night supper at Bonaire United Methodist Church. Chicken with Sour Cream Earline Cole brought this dish, doubled. 4 chicken breasts, sea soned and boiled, cut into bite-sized piees 1 can cream of chicken soup 12 cup sour cream 17 crushed Ritz crack ers 1/2 stick margarine melted. Put chicken pieces in bot tom of casserole. Combine soup and sour cream and spread mixture over chick en. Sprinkle cracker crumbs over soup mixture and top wi9th melted margarine. Bake at 350 for 30 minutes. Chicken Grape Salad Recipe Sue Kidd prepared this delicious dish for the church supper. Is it a dessert or a salad? It could be either. 4 cups seedless grapes (better with red and green mix) 1 8-oz. carton sour cream 1 8-oz. package cream cheese 1/2 cup sugar 1 teaspoon vanilla Topping 1/2 cup chopped pecans 3 large tablespoons of brown sugar (Mix in plastic sand wich bag) Combine sour cream, cream cheese, sugar and vanilla. Fold in washed, stemles grapes. Refrigerate until ready to serve. Then sprinkle on topping. Like many church cookbooks, “Country Favorites” by the Bonaire United Methodist Women, has long-since sold out. The one copy we could get somebody to lend us was so worn out with page turn ing that the spiral binding had started ,to un-spiral, and pages were ready to fall everywhere. It was worth taping together, though, and here are some recipes you might never find anywhere else: Marilyn Mashburn's • Brunswick Stew No two people are ever Jadg’s SareflwiGh Shoppe 1201 Sunset Ave. • Perry Plaza Hours: Mon. Tue. Thurs. Fri. 11am-7pm • Wed & Sal 11am-2:3opm 478-987-2428 } "•Hot & Cold Sandwiches^ (Many to Choose) ic#: Judy's Choice This Week: Country Ham w/pickles & chips-$4.25 •Hot Soups (Made Fresh Daily) Cup-$2.50 • w/meal-$1.50 W* *Kids Menu Available plus Salads • Desserts • Drinks wmß ' ▼ ' m jBiKflL" Illitl Charlotte Perkins Choir members and their families lipe up to enjoy their once-a-month get-together at Bonaire United Methodist Church. ’ 1 ““ ' r’T‘ I 3 ■ V ■BB&f/ — Z — -J ■ ' i f.- J j . j Sue Kidd brought her special grape salad. (See recipe in story.) going to agree on the ulti mate Brunswick Stew reci pe, but here’s a good one to start with. 1 hen, cooked, deboned and chopped 3 lbs. ground beef 2 lbs. chopped pork 1 can whole kernel corn 2 cans creamed corn 1 lb. butter beans 3 tablespoons Worcestershire sauce 1 (1 lb.) bottle ketchup 4 quarts tomatoes, chopped 4 large onions chopped 2 1/2 lbs. potatoes, chopped Salt Pepper 1 can drained peas 1 small can tomato I ***"■ FOOD sauce. Mix all and simmer for 3 hours. Carolyn Stewart's Cucumber Salad This is good, and very inexpensive, addition to any summer supper. LONGHORN BUTCHER SHOP Bam-6pm Tues. - Sat. • Closed Sun. & Mon. Shelled 201 b box PETITE BABY LIMA BEANS .. $29.88 Shelled 201 b box ZIPPER PEAS $26.88 41b Pacfc*»¥ltLoW CREAM CORN $4.88 41b Package WHITE CREAM CORN $5.98 201 b box WHOLE OKRA $19.88 Shelled 20lb box PEAS WITH SNAPS $24.88 201 b box BUTTER PEAS $24.88 * gggn 1207 Sunset Ave. • Perry Plaza • Perry, (>A 31069 478-987-5711. Vidalia onions and sweet bell peppers can be added. 3 large cucumbers 1 onion sliced 1/2 cup sugar 2/3 cup white vinegar 1/2 cup water 1/2 teaspoon salt 1/2 teaspoon pepper. Combine onion and cucum ber. Pour remaining ingredi ents over and chill. Camilla Williams' Macaroni cheese Ring 4 cups Creamettes or elbow macaroni 1/4 cup chopped onion 1 cup sliced stuff olives 4 eggs slightly beaten 1 1/4 cup light cream or evaporated milk 1 tablespoon seasoned salt 1/2 teaspoon pepper 1 cup grated Parmesan cheese 3 cups (12 oz.) grated American cheese 1 tablespoons butter or margarine, melted. Preheat oven to 350 degrees. Cook macaroni according to directions on box. Drain. Combine onion, olives, eggs, cream, salt and pepper, cheeses, macaroni. Grease 12 cup Bundt pan with margarine. Lightly sprinkle with flour. Pour mixture into Bundt pan and bake for 40 to 45 THE HOUSTON HOME JOURNAL minutes. Cool for 10 min utes, then loosen edges with rubber spatula. Invert on serving platter. Gladys Chatham's Stuffed Green Peppers This is an old-fashioned one 'that will bring back memories. The cook assumes that you know to slice the tops off the peppers and clean out all the seeds and white stuff. 1 cup rice 1 1/2 lb. ground chuck 1 medium onion chopped 1 egg 1 teaspoon salt 1/2 teaspoon black pep per 1/2 teaspoon garlic salt 1 tablespoon Worcestershire sauce 1/4 cut ketchup 1 8-oz. can tomato sauce 6-8 medium green pep pers. Cook rice. Mix cooked rice and all other ingredi ents except the peppers and tomato sauce. Fill the pep pers with the mixture, and pour tomato sauce overall. Bake at 350 degrees for 1 hour. See CHURCH, page 6C Prime Rib Seasoned to Perfection grstfflJsgtr 1-75 Kxtt 1M • M7-M77 —3S*»7