Food and Features - Topics from January, 2010
Training burn conducted
Pike County Emergency Services held a county-wide training session Saturday, Jan. 16, burning a house in Concord to train workers on various firefighting tactics. About 40 emergency workers took part in the controlled burn on the 3500 block of Pedenville Road.
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Living museum
Pike first graders played historic roles during A Night At The Museum on Thursday, Jan. 21. The event was sponsored by the PTO and brought hundreds of people to see their young wax characters come to life.
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Easy Macaroni and Cheese
This is a wonderful recipe for macaroni and cheese. I, however, have not made it with the topping. Please let me know if you use the topping and if you like it.
Ingredients:
1/2 lb. elbow macaroni
3 tbsp. butter
3 tbsp. flour
1 tbsp. powdered mustard
3 cups milk
1/2 cup chopped yellow onion
1 bay leaf
1/2 tsp. paprika
1 large egg
12 oz. sharp cheddar cheese, shredded
1 tsp. kosher salt
fresh black pepper
Topping:
3 tbsp. butter
1 cup panko bread crumbs
Directions:
Preheat oven to 350 degrees.
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a seperate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about 5 minutes. Make sure it is free of lumps. Stir in the milk, onion, bay leaf and paprika. Simmer for 10 minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mis and pour into a 2 quart casserole dish. Top with remaining cheese.
Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
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Ingredients:
1/2 lb. elbow macaroni
3 tbsp. butter
3 tbsp. flour
1 tbsp. powdered mustard
3 cups milk
1/2 cup chopped yellow onion
1 bay leaf
1/2 tsp. paprika
1 large egg
12 oz. sharp cheddar cheese, shredded
1 tsp. kosher salt
fresh black pepper
Topping:
3 tbsp. butter
1 cup panko bread crumbs
Directions:
Preheat oven to 350 degrees.
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a seperate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about 5 minutes. Make sure it is free of lumps. Stir in the milk, onion, bay leaf and paprika. Simmer for 10 minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mis and pour into a 2 quart casserole dish. Top with remaining cheese.
Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
[Full story »]
Toys donated for local ambulances
Mid Georgia Ambulance received around 50 stuffed animals Jan. 15 to carry on its ambulances. The Pike County Emergency Services Auxiliary and members of Pike's fire department donated the animals to be given to children in times of tragedy.
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Pike's first baby of 2010
The first Pike County baby of the year – and the decade – arrived at 4 a.m. Jan. 6, 2010. Truett David Harrison was 6 pounds, 1 ounce and 20 inches long. He was the first born for Brad and Holly Harrison of Concord.
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Shrimp Pasta
Ingredients:
Vegetable Oil
1 tbsp. kosher salt plus 1.5 tsp.
3/4 pound linguine
3 tbsp. unsalted butter
2.5 tbsp. olive oil
1.5 tbsp. minced garlic (4 cloves)
1 lb. large shrimp (about 16 shrimp), peeled and deveined
1/4 tsp. ground black pepper
1/3 cup chopped parlsey leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/8 tsp. hot red pepper flakes
Directions:
Drizzle some oil in a large pot of boiling water, add 1 tbsp. of salt and linguine. Cook for 7 to 10 minutes or until noodles are done.
Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily. Add the shrimp, 1.5 tsp. of salt and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from heat, add the parsley, lemon zest, lemon juice and red pepper flakes. Toss to combine.
When the pasta is done, drain and put back in the pot. Immediately add the shrimp and sauce and toss well. Enjoy! [Full story »]
Vegetable Oil
1 tbsp. kosher salt plus 1.5 tsp.
3/4 pound linguine
3 tbsp. unsalted butter
2.5 tbsp. olive oil
1.5 tbsp. minced garlic (4 cloves)
1 lb. large shrimp (about 16 shrimp), peeled and deveined
1/4 tsp. ground black pepper
1/3 cup chopped parlsey leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/8 tsp. hot red pepper flakes
Directions:
Drizzle some oil in a large pot of boiling water, add 1 tbsp. of salt and linguine. Cook for 7 to 10 minutes or until noodles are done.
Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily. Add the shrimp, 1.5 tsp. of salt and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from heat, add the parsley, lemon zest, lemon juice and red pepper flakes. Toss to combine.
When the pasta is done, drain and put back in the pot. Immediately add the shrimp and sauce and toss well. Enjoy! [Full story »]
Family remembers Javion through giving
Nearly two years after losing her 4-year-old nephew, Javion Willis, Gwendolyn Brittain and her father Roosevelt Willis shared Christmas cheer with 37 Head Start students. She wrapped four gifts for each of the students in memory of her nephew.
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Who is the first 2010 baby in Pike County?
The tradition of using a baby to signify the new year started in Greece around 600 BC. It was the tradition to celebrate the god of wine, Dionysus, by parading a baby in a basket, representing the annual rebirth of that god as the spirit of fertility. Early Egyptians also used a baby as a symbol of rebirth.
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Basic Meatloaf
This recipe should help warm your chilled bones.
Ingredients:
1 pound ground beef
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 egg, lightly beaten
8 ounces canned diced tomatoes with juice
1/2 cup quick-cooking oats
Topping:
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon prepared mustard
Directions:
Preheat oven to 375 degrees F.
Mix all meatloaf ingredients well and place in a baking dish. Shape into a loaf.
Topping:
Mix ingredients for topping and spread on loaf. Bake for 1 hour.
[Full story »]
Ingredients:
1 pound ground beef
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 egg, lightly beaten
8 ounces canned diced tomatoes with juice
1/2 cup quick-cooking oats
Topping:
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon prepared mustard
Directions:
Preheat oven to 375 degrees F.
Mix all meatloaf ingredients well and place in a baking dish. Shape into a loaf.
Topping:
Mix ingredients for topping and spread on loaf. Bake for 1 hour.
[Full story »]
Photographer to visit Jan. 9
The hauntingly beautiful art of "Behind the Big House: Photographs of Evergreen Plantation" is on display at A Novel Experience. Photographer Curtis Graves will hold a reception to talk about his work Saturday.
[Full story »]
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Spinach Artichoke Salad
Ingredients:
3/4 pound, 4 to 5 cups, baby spinach, packed
2 (15-ounce) cans artichoke hearts packed in water, drained and sliced
1 clove garlic, finely chopped
2 teaspoons lemon zest
1 tablespoon lemon juice
2 tablespoons red wine vinegar
1/4 to 1/3 cup extra-virgin olive oil
Salt and pepper
A handful shredded Parmigiano-Reggiano
Directions:
Combine spinach and artichokes. Place garlic, lemon zest and juice in small dish and add vinegar. Let it stand 5 minutes then whisk in extra-virgin olive oil. Pour oil and vinegar dressing over salad and toss to combine. Season the salad with salt and pepper, to your taste. Top the salad with cheese then serve.
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3/4 pound, 4 to 5 cups, baby spinach, packed
2 (15-ounce) cans artichoke hearts packed in water, drained and sliced
1 clove garlic, finely chopped
2 teaspoons lemon zest
1 tablespoon lemon juice
2 tablespoons red wine vinegar
1/4 to 1/3 cup extra-virgin olive oil
Salt and pepper
A handful shredded Parmigiano-Reggiano
Directions:
Combine spinach and artichokes. Place garlic, lemon zest and juice in small dish and add vinegar. Let it stand 5 minutes then whisk in extra-virgin olive oil. Pour oil and vinegar dressing over salad and toss to combine. Season the salad with salt and pepper, to your taste. Top the salad with cheese then serve.
[Full story »]
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