Innholdsfortegnelse for Summer 2005 i Taste of the South

Those hot, sultry days of summer bring more opportunities for picnics, cookouts, and other outdoor gatherings—and more opportunities to mishandle food. Make sure that no one takes home unwelcome leftovers from your summer parties (in the form of foodborne illness) by following these food-safety tips: • Wash your hands often while preparing food for a picnic or cookout, especially after handling raw meat. The American Dietetic Association recommends that you lather your hands with soap and water for at least 20 seconds—about the time it takes to sing a quick chorus of “Take Me Out to the Ballgame.” • Bring moist towelettes so that you and your guests can clean up before eating. • Pack perishable foods in a well-insulated cooler with plenty of ice or icepacks to keep temperatures…

menu creamy macaroni and cheese corn with bacon casserole green-bean salad with feta italian herb bread cranberry-pineapple congealed salad barbeque baked beans hearty shepherd’s pie chicken and asparagus pasta bake blackberry cobbler heavenly chocolate layered dessert There’s nothing like a table laden with comfort foods to break the ice, put strangers at ease, and get folks in a festive frame of mind. Our covered-dish menu includes a little something for everyone’s taste—from tried-and-true recipes such as Hearty Shepherd’s Pie to some new twists on old favorites like Green-Bean Salad with Feta. Add fresh flowers and a sunny day, and you have the perfect recipe for a memorable get-together. barbeque baked beans Yield: 12 servings Preparation: 20 minutes Bake: 1 hour 1 (28-ounce) can baked beans, drained 2 (16-ounce) cans butter…

Michael and I are finally nesting in our new home. We are settled in and are loving every minute of living on the water together. One of our favorite things to do is to sit on the porch in the afternoons and watch the shrimp boats come in from a long day of shrimping. They are so amazing with their nets pulled high to the sky and with the sea gulls flying around trying to catch a shrimp or two themselves. So the other afternoon, I was inspired to whip up my favorite marinated shrimp and artichoke hearts. This recipe is simple and easy, but so yummy! There is nothing like sitting on the porch, watching the sun set, and having dinner with the one you love. I am truly…

this is how the story goes: A farmer by the name of Mose Coleman planted a crop of yellow granex onions in Toombs County, Georgia. That spring, when the onions were ready to harvest, Mose was surprised to discover that they tasted sweet, rather than hot. There was something about the mild temperatures and the sandy soil with its low pH in southeastern Georgia that changed the onions, according to Jeff Hall, executive director of the Vidalia Onion Committee. “They mutated into something wonderful—the sweet, squatty Vidalia onion.” Hall is often amused by people from other parts of the country who contact him, asking where they can buy Vidalia-onion seedlings. “You can’t grow them anywhere else,” he explains. “They’re not genetically messed with. They’re just planted in the good old…

Vera Pantanizopoulos-Broux sends us her recipe for a Greek farmer’s salad by way of east Tennessee. “It’s based on a recipe that my grandmother made,” she explains. Vera’s father immigrated to the United States from Greece; and, as a girl, she spent many summers in her father’s homeland. This hearty salad was an everyday part of her grandmother’s table—“a rainbow on the table,” Vera says. Today, Vera lives with her husband and two cats in Knoxville, Tennessee, where she teaches German at the college level; but she has not forgotten her childhood summers in Greece. Vera has added a Southern twist to her grandmother’s recipe by substituting Vidalia onions for the traditional red onions and creating her own version of a classic Greek dressing. “I love crusty bread,” she adds.…

1. Make a horizontal cut down the long side of each tenderloin, about ¼ inch from the bottom, being careful not to cut all the way through the meat. 2. Flip tenderloin over and make a similar cut down the opposite side, about ¼ inch from the bottom. Unfold tenderloin and press flat. 3. Spread a thin layer of sweet potatoes on the flat tenderloin, being careful not to spread mixture too close to the edge. 4. Top with a layer of collard greens. Starting from one long side, roll tenderloin up and secure temporarily with toothpicks, if necessary. 5. Using several pieces of kitchen twine, tie tenderloin at intervals. 6. Tie an additional piece of twine lengthwise. Remove toothpicks.…

pineapple club sandwich cranberry cole slaw mini lemony carrot cakes There’s a time in each year That we always hold dear, Good old summertime. With the birds and the trees And sweet scented breezes, Good old summertime. —REN SHIELDS, In the Good Old Summertime chicken ranch wrap zesty snack mix peanut-butter and granola chewies Cranberry Coleslaw Preparation: 10 minutes Yield: approximately 6 cups ⅓ cup mayonnaise 1 tablespoon sugar 2 tablespoons red-wine vinegar ½ teaspoon salt ½ teaspoon ground black pepper 1 (16-ounce) package coleslaw mix 1 (6-ounce) package dried cranberries ¼ cup sunflower-seed kernels • In a 2-quart bowl, combine mayonnaise, sugar, vinegar, salt, and pepper. Add slaw mix; tossing gently to coat. Refrigerate until serving time. • Before serving, stir in cranberries and sunflower kernels. Pineapple Club Sandwich…

Strawberry Milky Way Pineapple- Coconut Banana Vanilla Lemon Custard Peach cookies & cones peach Recipe development by Betty Terry Yield: 1 quart Preparation: 15 minutes Cook: 5 minutes Chill: overnight Freeze: 20 to 30 minutes 1 cup fresh or frozen sliced peaches ¾ cup sugar, divided 2 cups half-and-half 1 cup whipping cream ½ cup peach preserves ¼ teaspoon cinnamon (optional) • In the work bowl of a food processor, process peaches with ¼ cup of the sugar until only a few bits of peaches remain. Place in an airtight container and refrigerate. • In a heavy 3-quart saucepan, combine remaining ½ cup sugar with half-andhalf, whipping cream, peach preserves, and cinnamon. Bring to a simmer over medium heat on stovetop. Remove from heat when the first bubbles begin to…

It is not boneless, according to John T. Edge, author of Fried Chicken, An American Story. “By my reckoning, fried chicken must have a bone,” he explains in his book, the first in a series about the icons of American food. “Without a bone, chicken lacks its savory essence, its primal . . . appeal.” Ideally, it should not be fried in anything but cast iron— your grandmother’s kettle or a skillet polished to an ebony finish by years of use—and preferably in lard. And although it can be deep-fried, many people consider pan-frying to be the highest form of the chicken cook’s art. It is not an exclusively Southern dish, although some Southerners would try to claim it. “Though the South has a long and distinguished history of fried…

This cool creamy sauce makes grilled chicken absolutely irresistible. Grilled Chicken Recipe development by Ron McCollough Yield: 4 to 6 servings Preparation: 5 minutes Marinate: 2 hours Cook: approximately 20 minutes ½ cup La Choy® soy sauce ½ cup filtered water ½ tablespoon garlic powder ½ tablespoon onion powder 2 pounds boneless skinless chicken breasts • In a bowl, combine all ingredients except chicken. Stir well. Add chicken and marinate in the refrigerator for 2 hours. Let chicken reach room temperature before grilling. • Preheat grill to medium-high heat (350° to 400°). • Grill chicken, covered with lid, over direct heat for approximately 10 minutes per side, or until chicken is no longer pink in center. • Serve with Ron’s Special White Sauce. Ron’s Special White Sauce Recipe development by…

on ice-cream freezers Making ice cream at home is easy with the right equipment, and today there are ice-cream maker options in every price range. For old-fashioned nostalgia, nothing beats the traditional White Mountain™ hand-crank ice-cream freezer (top left) with its handcrafted pine bucket, steel canister, and patented Triple Motion Dasher System. You must provide ice, rock salt, and, of course, a strong arm to turn the crank. (Suggested retail price: $139.99) A less strenuous option is an electric ice-cream freezer, such as the Rival® models (top right and bottom left). Available in 4- or 6-quart models, they’re perfect for summer cookouts when you have a crowd to feed. The motor automatically shuts off when the ice cream is done, so there’s no guesswork. (Suggested retail price: $24.99 to $59.99)…

• The best type of cookware for frying chicken is cast iron—your grandmother’s kettle or a skillet polished to an ebony finish by years of use. • John T. Edge recommends that the oil or shortening should reach a depth of 1½ inches for pan-frying or 3 inches for deepfrying. As a safety precaution, you should avoid filling the pan more than halfway with grease. Otherwise, the grease may spill over the sides of the pan when you add the chicken and cause a fire. • The right temperature is important when frying chicken, so use a deep-frying or candy thermometer to monitor it. The oil or shortening should reach 325º before you begin pan-frying chicken, and 350º before deep-frying. • The cold chicken will reduce the temperature of the…

Cover: Glass plate is antique. Gingham napkin by Martha Stewart Everyday from Kmart™. Location courtesy of Emily and Langston Haygood. A Taste of the River Pages 16–22: Osborne soup bowl, saucer, and tureen by Wedgwood®. Blue-and-white Roundhill dinner plate by Ralph Lauren®. Blue rimmed bread-and-butter plate by Ralph Lauren®. White soup bowl and salad plates from World Market. Cutting board from Marshalls. Light blue dessert plates by Ralph Lauren®. Location courtesy of Timi and Pete Stover. Great Grillin’ Pages 25–30: Square plates from World Market. Pink plate and bowl from Target®. Cedar plank by Sautee Cedar Company. Location courtesy of Risé and Art Marxer. Summer Picnic by the Creek Pages 32–40: Picnic basket and quilt are antique. Stackable plates, cups, and bowls from World Market. Flower vase, serving bowls, and…