Newspaper Page Text
4C
WEDNESDAY, JULY 5, 2006
TURKEY
From page 1A
temperature of 170 degrees
F.
Serve with Plum Sauce.
Grilled Turkey
Salad with Dijon
Mustard Dressing
1 Pound turkey breast
tenderloins or cutlets,
grilled
12 to 16 cherry toma
toes, cut in half
12 to 16 small mush
rooms, cut in half
1 small red onion,
peeled, thinly sliced, sep
arated into rings
1 medium sweet red
pepper, cored, seeded
and cut into long thin
strips
1/2 cup parsley, coarse
ly chopped
1/3 to 1/2 cup Dijon
mustard dressing, com
mercial or homemade*
4 cups torn mixed salad
greens, chilled and divid
ed
coarsely ground black
pepper
With a sharp knife, cut
grilled turkey across the
grain into 1-1/2 “ x 1/4”
strips.
In a large bowl, combine
turkey, tomatoes, mush
rooms, onion, sweet red pep
per strips and parsley.
Add Dijon dressing, toss
ing lightly to coat turkey
and vegetables thoroughly.
Arrange about 1 cup crisp
torn mixed salad greens
on each of 4 small dinner
plates.
Spoon turkey mixture onto
lettuce-lined plates, dividing
evenly.
Sprinkle each salad lightly
with coarsely ground black
pepper.
Homemade Dijon
Dressing
1/3 cup white wine vin
egar
1-1/2 teaspoon prepared
Dijon-style mustard
MAMMA
From page IB
Combine jam and corn
starch. Add to drippings.
Cook over medium heat until
slightly thickened, stirring
constantly. Spoon glaze over
roast. Let stand before slic
ing. Makes 8 to 10 servings.
Marinated Cote
Slaw
JONES
From page 1A
Brush pie with beaten egg
and sprinkle with
1 tablespoon sugar.
Place pie on center rack
of oven. Bake 50 minutes.
Place baking sheet on low
est rack to catch drippings.
Continue to bake pie until
crust is brown and juices
bubble thick through slits,
covering very loosely with
foil if top browns too quick
ly - about 20 minutes. Cool
on rack.
Serve at room tempera
ture with a scoop of vanilla
ice cream.
Mania's Peach
Ice Cream (Boiled
custard type)
2 cups sugar
2 heaping tablespoons
all-purpose flour
pinch salt
1 pint milk
1 quart half-and-half
1 can evaporated milk
(not sweetened con
densed)
8 eggs, well beaten
1 tsp vanilla
1/2 tsp almond extract
1 quart prepared fresh
peaches (peeled, seeded
and chopped)
Use very ripe peaches
In a large Dutch oven, mix
together the sugar, flout; salt
and eggs.
Place over medium heat
and add the half-and-half
1/2 teaspoon garlic
juice or 1 garlic clove,
peeled and minced
1/2 teaspoon sugar
Salt and pepper to
taste
2/3 cup salad oil
Turkey Tostadas
If your family likes a
South-of-the-Border flavor,
why not try turkey with a
taco taste?
2 cups cooked turkey,
cut into 1/2-inch cubes
1 package (1-1/2 ounc
es) taco seasoning mix
As needed water
4 6-inch corn tortillas
1/4 cup canned refried
beans
1/2 cup Pepper Jack
cheese, shredded
1/2 cup tomatoes,
chopped
1/2 cup lettuce, shred
ded
2 tablespoons onion,
chopped
1/2 cup taco sauce
1 cup sour cream
1 cup guacamole
In large skillet over medi
um heat, combine turkey
and taco seasoning with
measurement of water rec
ommended on seasoning
package. Bring mixture to
a gentle boil; immediately
reduce heat and simmer 5
minutes, stirring occasion
ally.
Arrange tortillas on large
cookie sheet.
Bake in a preheated 375
degree F oven 5 to 7 minutes
or until tortillas are crispy
and lightly browned.
Spread each tortilla with
one tablespoon beans. Top
with 1/4 turkey mixture and
cheese. Return to oven 2 to
3 minutes or until cheese is
melted.
To serve, top with toma
toes, lettuce, onions and
taco sauce. Serve with sour
cream and guacamole.
Dasil Turkey
Durgers with
Muenster Cheese &
Grilled Vegetables
Makes 4 servings
Ingredients
1 pound ground low-fat
1 medium cabbage, very
thinly sliced
1 green pepper,
chopped
1 large onion, sliced and
separated
1 small jar pimentos
drained.
Dressing
1 cup salad oil
1 cup sugar
3/4 cup white vinegar
1 teaspoon celery seed
Mix and boil 2 minutes.
Pour dressing over vegeta
milk, the large can evapo
rated milk and the pint of
regular milk.
Stir over medium heat
until mixture is thickened
and eggs are cooked through,
stirring constantly.
If lumps should form,
simply strain custard
through a large sieve.
When custard is cooked,
pour into a bowl and place in
the refrigerator until cold.
Pour into an ice cream
churn, add ice and salt and
churn about 15 minutes. \
Carefully remove churn
lid, add mashed peaches,
replace lid and continue
freezing until firm. Oh so
good.
Use any fruit, you
like with this recipe!
i i
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turkey
1/2 pound Muenster
cheese, sliced thin
1/4 cup prepared mayon
naise
1-teaspoon balsamic vin
egar
1/4 cup chopped onion
1 medium eggplant,
peeled and sliced thin
1 large egg
1 medium zucchini,
sliced thin
1 ounce Parmesan
cheese, grated
2 tablespoons olive oil
1-tablespoon balsamic
vinegar
4 Leaves leaf lettuce
2/3-cup coarse bread
crumbs
1/4 teaspoon each salt
and freshly ground
black pepper
2 tablespoons fresh basil
leaves, shredded
8 thin slices red ripe
tomato
4 Kaiser rolls, split
Combine ground turkey,
basil, onion, eggs, Parmesan,
vinegar, bread crumbs, salt
and black pepper.
Form into patties.
For the mayonnaise, com
bine basil, vinegar and may
onnaise.
Season with salt and pepper.
Mix vegetables with salt,
pepper and oil.
Grill.
Grill turkey burgers on
char-grill. Assemble grilled
eggplant, zucchini and
Muenster cheese on top of
burgers along with lettuce
and tomato slices.
Serve with basil mayon
naise.
Turkey Reuben
Sandwich
1/4 cup unsalted butter,
softened
8 slices rye bread
1/2 cup sweet honey
mustard
8 slices Swiss cheese
1 lb. oven roasted tur
key breast, sliced thin
1/2 Cup sauerkraut,
well drained
As needed French fries
4 Whole dill pickles
Spread butter on one side
of each bread slice. Spread
the other side of each slice
bles. Cover and refrigerate
for four hours.
Oatmeal Meat Loaf
1 lb. ground beef
1/4 lb. ground pork
1/4 small white onion,
sliced
1 cup quick-cooking
oats
2 1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup catsup
1 egg, well beaten
OLIVE
From page 1A
Potato and Ham Salad
6 cups of cooked, peeled
and diced potatoes
2 cups finely chopped
cooked ham
1/2 cup sliced ripe
olives
1/2 cup chopped onion
1/4 cup chopped celery
3/4 cup low fat mayon
naise
1/2 teaspoon Dijon
mustard
1 teaspoon salt
1/4 teaspoon pepper
1 red bell pepper
chopped
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FOOD
of bread with sweet honey
mustard.
Top four of the bread slic
es (mustard side up) with 1
slice cheese, 4-ounces sliced
turkey and 2 tablespoons
well-drained sauerkraut.
Place remaining cheese and
bread slices atop each sand
wich.
Heat a large skillet over
medium high heat. Grill
sandwiches until browned,
then turn and grill until
heated through and cheese
is melted.
Serve with French fries
and pickles.
Thai Turkey Roll-Up
Peanut Sauce
1 large lime, zested and
juiced
2 tablespoons reduced
sodium soy sauce
2 tablespoons green
onion, minced
1 tablespoon cilantro,
minced
2 tablespoons crunchy
peanut butter
2 teaspoons light brown
sugar
1 teaspoon fresh ginger
root, peeled and minced
1 teaspoon fresh garlic,
minced
In a medium bowl, com
bine lime juice and zest,
soy sauce, onions, cilantro,
peanut butter, sugar, gin
ger root, garlic and pepper
flakes. Stir well.
Assembly
4 8-inch whole wheat
tortillas (high protein)
1 lb.oven roasted tur
key breast, sliced thin
2 ounces red onion,
sliced thin
2 ounces lettuce,
washed, drained, chilled
and shredded
4 teaspoons cilantro,
washed, drained and
chilled
Spread each tortilla
with Peanut Sauce.
Layer each with 4 ounces
sliced turkey.
Evenly sprinkle each with
1 tablespoon onion, 1 table
spoon lettuce and 1 teaspoon
cilantro.
Roll up tightly and cut on
the diagonal. Serve chilled.
All recipes from eatturkey.
com .
1 cup water
1 teaspoon Accent
Mix all ingredients thor
oughly. Pack into a 9x5x3
inch loaf pan. Bake at 350
degrees for 1 1/2 hours.
You can meet Jean Rea
most Saturday mornings at
the Perry Farmers Market,
where she sells her preserves ,
baked goods and cookbooks,
including “Cooking with Joy
and other Stuff. ”
Mix all ingredients.
Sprinkle chopped red pep
per on top.
Acapulco Chopped
Tuna Salad
1 (5-oz.) bag mixed
salad greens
1 (12-oz.) can drained
and flaked solid white
albacore tuna.
1 (15-oz.) can each: gar
banzo beans and kidney
beans, drained
1 (2.25-oz.) can sliced
black olives, drained
1/2 cup shredded
Mexican cheese blend
1 medium ripe avoca
do, peeled, pitted and
CHURCH
From cage 2C
Jean Ivey's Angel
Biscuits
This recipe makes 3 fam
ily batches or 4 dozen bis
cuits. (You’ll be storing the
dough in the refrigerator,
and baking as much as you
need.)
Sift together:
5 cups self-rising flour
1 teaspoon soda
1/3 cup sugar.
You will also need
1 cup solid shortening
or margarine
2 cups buttermilk
Mix 2 pkgs. Active dry
yeast with 1/4 cup warm
water until yeast is dis
solved. Set aside for 5
minutes.
Using dough hooks on
electric mixer, mix the
shortening with 3 cups of
flour, working carefully to
get it mixed well.
Add yeast, buttermilk,
increasing the beating
speed.
Then add remaining
flour and use the slowest
setting.
When well mixed, store in
refrigerator in well-greased
or oiled bowl with a tight
lid.
Take out only enough for
one meal at a time. Keeps
well for 5-7 days.
Roll out and cut as with
regular biscuits. Bake at
450 degrees for 8-10 min
utes.
Alicia Talton's
Cherry Dump cake
Spread 1 can of cherry
pie filling in bottom of Bxß
inch baking pan. Cover
with 2cups (1/2 box) yellow
cake mis. Dot with 1 stick
margarine and sprinkle
with 1 cup chopped pecans.
Bake at 350 degrees for
45 minutes. Serve with ice
cream.
FOUND
From page 2Q
1 1/2 cups commeal
1/2 cup all-purpose
flour
1 1/2 teaspoon baking
powder
1 scant teaspoon bak
ing soda
1/2 teaspoon salt
1 cup sour cream
1 (15-oz) can cream-
diced
1/2 cup homemade or
deli fresh Pico de Gallo
Tortilla chips or corn tor
tillas, cut into matchsticks
and fried (garnish)
Homemade or prepared
creamy cilantro dressing
For each serving, evenly
divide fresh greens among
serving plates.
Top with tuna and next
six ingredients. Garnish
with tortilla chips and
serve with desired amount
of cilantro dressing.
Let Your Own Light Shine
flu
926 Carroll Si. • I'erry. GA 31069
478-224-8888
Ts ( )am spm ’ I S \Tinam-2pm
THE HOUSTON HOME JOURNAL
Helen Sasser's
Rarbeue Saue
2 1/4 cup tomato ketch
up
2 1/2 tablespoons
Worcestershire sauce
3/4 teaspoon red pep
per
3/4 teaspoon chili pow
der
1 tablespoon minced
onion
1/2 cup tarragon vin
egar
1 cup salt pork liquor
1 cup sugar
6-8 cloves garlic,
scored
Salt pork liquor is made
by boiling 2 strips of salt
pork in 2 1/2 cup water
about 5 minutes.
Drain off one cup of the
water. Combine all ingre
dients. Bring to a boil on
high.
Remove pieces or garlic
Mamma's Hog
Head Souse
This recipe was contrib
uted by Nell Shook and
doesn’t use a hog head at
all, which is good since you
can’t find those in the gro
cery store.
Souse is a molded cold
meat which used to be
made at hog-killin’ time,
back when nobody wasted
anything.
It is very good when
well-prepared. This recipe
sounds like a winner
1 pork roast, 2 1/2 to
3 lbs.
3 tablespoons pre
pared horseradish
3-4 pig feet
1 cup vinegar
Salt
Pepper
Boil pig feet until they
drop of the bone. Save
broth. Boil roast. Grind
together with meet from
the pig feet. Mix meat with
2-3 cup pig feet broth, vin
egar, horseradish, salt and
pepper.
Put in molds and refrig
erate.
style com
3 eggs
6 tablespoons butter,
melted
Preheat oven to 375. Mix
dry ingredients in a large
bowl. Beat the other ingre
dients together. Combine
all, stirring until blended
(but don’t beat it further)
Spoon into a greased and
floured 9-inch baking pan
or a hot 9 inch cast iron
pan. Bake 40 minutes.
Source: Chicken of the
Sea
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