Food and Features - Topics from September, 2010
Students see fall first hand
The first day of fall has come and gone. Colorful leaves are starting to fall and there is a nip of coolness in the mornings.
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Breakfast Burritos
4 9-inch whole-wheat flour tortillas
4 large eggs
1/8 teaspoon salt
Freshly ground pepper to taste
1 teaspoon extra-virgin olive oil
1 4-ounce can chopped green chiles
1/2 cup grated Cheddar or pepper Jack cheese
2 cups prepared salsa
1/4 cup reduced-fat sour cream
Preheat oven to 350 degrees F. Wrap tortillas in foil and heat in the oven for 5 to 10 minutes.
Blend eggs, salt and pepper in a medium bowl with a fork until blended. Heat oil in a 10-inch nonstick skillet over medium-low heat. Add chiles and cook, stirring, for 1 minute. Add eggs and cook, stirring slowly.
To serve, divide eggs evenly among the tortillas. Sprinkle each with about 2 tablespoons cheese and roll up. Serve with salsa and sour cream. Serves 4.
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4 large eggs
1/8 teaspoon salt
Freshly ground pepper to taste
1 teaspoon extra-virgin olive oil
1 4-ounce can chopped green chiles
1/2 cup grated Cheddar or pepper Jack cheese
2 cups prepared salsa
1/4 cup reduced-fat sour cream
Preheat oven to 350 degrees F. Wrap tortillas in foil and heat in the oven for 5 to 10 minutes.
Blend eggs, salt and pepper in a medium bowl with a fork until blended. Heat oil in a 10-inch nonstick skillet over medium-low heat. Add chiles and cook, stirring, for 1 minute. Add eggs and cook, stirring slowly.
To serve, divide eggs evenly among the tortillas. Sprinkle each with about 2 tablespoons cheese and roll up. Serve with salsa and sour cream. Serves 4.
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Community dashes, dines
By Asia Thomas
The Kiwanis Club of Pike County held its first 5K Dash and Dine Sept. 18, at the former middle school at 9 a.m. While 19 runners took part in the race, many citizens in the community supported the club with participation in breakfast and raffles. [Full story »]
The Kiwanis Club of Pike County held its first 5K Dash and Dine Sept. 18, at the former middle school at 9 a.m. While 19 runners took part in the race, many citizens in the community supported the club with participation in breakfast and raffles. [Full story »]
Red Pirates honor heroes
On the ninth anniversary of the Sept. 11 tragedy, the 11-12 year old Pike County Red Pirates played their homecoming football game in honor of the victims and heros of 9-11 – and for Marine Lance Cpl. Christopher Blake Rodgers who was killed in action in Afghanistan Labor Day weekend.
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Easy Ham Sandwiches
Sauce ingredients:
2 sticks butter
3 tablespoons dried mustard
1 teaspoon Worchestershire sauce
1 tablespoon sesame seeds
1 small grated onion
Thin slices of ham
Sliced swiss cheese
Onion Buns or your favorite bun
Mix melted butter with all sauce ingredients in pan. Spread mixture on onion buns. Stack thin slices of ham and a slice of swiss cheese on each bun. Wrap in foil. (You can freeze at this point.) Heat before serving. 400 degrees for ten minutes. [Full story »]
2 sticks butter
3 tablespoons dried mustard
1 teaspoon Worchestershire sauce
1 tablespoon sesame seeds
1 small grated onion
Thin slices of ham
Sliced swiss cheese
Onion Buns or your favorite bun
Mix melted butter with all sauce ingredients in pan. Spread mixture on onion buns. Stack thin slices of ham and a slice of swiss cheese on each bun. Wrap in foil. (You can freeze at this point.) Heat before serving. 400 degrees for ten minutes. [Full story »]
Buggy Days in full swing
The 37th edition of Barnesville Buggy Days gets in full swing today, beginning with the Buggython Road Race at 8 a.m.
The race includes a 5K, 10K and two-mile fun walk. The starting line is at Summers Field. [Full story »]
The race includes a 5K, 10K and two-mile fun walk. The starting line is at Summers Field. [Full story »]
Veterans to revamp memorial
Two of Pike County’s World War II veterans are struggling to make sure all the county’s veterans are properly recognized by restoring the veteran’s monument on the courthouse square. The two are members of American Legion Post 197 and have set up an account at First Bank of Pike for contributions to the Pike Veterans Club Memorial project.
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Young inventor builds unique mower
He’s constantly working on new inventions – and he’s only 8 years old. Robert “Rob” Strange, a third grader at the elementary school, recently modified a regular push mower so it will cut, blow and rake the lawn simultaneously.
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Citrus Chicken
1 (5 to 6-pound) whole roasting chicken
Salt and black pepper
1 orange, quartered
1 lemon, quartered
1 head garlic, halved crosswise, plus 3 garlic cloves, chopped
2 (14-ounce) cans reduced-sodium chicken broth
1/4 cup frozen orange juice concentrate, thawed
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 tablespoon chopped oregano leaves
Kitchen string
Position the rack in the center of the oven and preheat to 400 degrees F.
Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange, lemon, and garlic halves. Tie the chicken legs together with kitchen string to help hold its shape. Sprinkle the chicken with salt and pepper.
Place a rack in a large roasting pan. Place the chicken, breast side up, on the rack in the pan. Roast the chicken for 1 hour, basting occasionally and adding some chicken broth to the pan, if necessary, to prevent the pan drippings from burning. Whisk the orange juice, lemon juice, oil, oregano, and chopped garlic in a medium bowl to blend. Brush some of the juice mixture over the chicken, after it has baked 1 hour. Continue roasting the chicken until an instant-read meat thermometer inserted into the innermost part of the thigh registers 170 degrees F, basting occasionally with the juice mixture and adding broth to the pan, about 45 minutes longer. Transfer the chicken to a platter. Tent with foil while making the sauce (do not clean the pan).
Place the same roasting pan over medium-low heat. Whisk in any remaining broth and simmer until the sauce is reduced to 1 cup, stirring often, about 3 minutes. Strain into a 2-cup glass measuring cup and discard the solids. Spoon the fat from the top of the sauce. Serve the chicken with the pan sauce.
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Salt and black pepper
1 orange, quartered
1 lemon, quartered
1 head garlic, halved crosswise, plus 3 garlic cloves, chopped
2 (14-ounce) cans reduced-sodium chicken broth
1/4 cup frozen orange juice concentrate, thawed
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 tablespoon chopped oregano leaves
Kitchen string
Position the rack in the center of the oven and preheat to 400 degrees F.
Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange, lemon, and garlic halves. Tie the chicken legs together with kitchen string to help hold its shape. Sprinkle the chicken with salt and pepper.
Place a rack in a large roasting pan. Place the chicken, breast side up, on the rack in the pan. Roast the chicken for 1 hour, basting occasionally and adding some chicken broth to the pan, if necessary, to prevent the pan drippings from burning. Whisk the orange juice, lemon juice, oil, oregano, and chopped garlic in a medium bowl to blend. Brush some of the juice mixture over the chicken, after it has baked 1 hour. Continue roasting the chicken until an instant-read meat thermometer inserted into the innermost part of the thigh registers 170 degrees F, basting occasionally with the juice mixture and adding broth to the pan, about 45 minutes longer. Transfer the chicken to a platter. Tent with foil while making the sauce (do not clean the pan).
Place the same roasting pan over medium-low heat. Whisk in any remaining broth and simmer until the sauce is reduced to 1 cup, stirring often, about 3 minutes. Strain into a 2-cup glass measuring cup and discard the solids. Spoon the fat from the top of the sauce. Serve the chicken with the pan sauce.
[Full story »]
Historic church hit by truck
New Hebron Baptist Church withstood the forces of nature in Pike County for 102 years but was nearly knocked down Monday, Aug. 30 by a logging company truck. The Mack truck driven by John Crowder Jr. was circling the church to turn around when it struck the back right corner, knocking a gaping six-foot hole in the wall and shifting the church forward two inches on its brick pillars.
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Gameday Snack Mix
Ingredients:
6 Tablespoons margarine
1 teaspoon All Seasoned salt
4 teaspoons Worcestershire sauce
2 cups Corn Chex
2 cups Rice Chex
2 cups Wheat Chex
1 1/2 cups salted mixed nuts
Melt margarine in shallow pan over low heat. Stir in seasoned salt and Worchestershire sauce. Add all cereal and nuts. Mix until all pieces are coated. Heat in 250 degree oven for 45 minutes. Stir every 15 minutes. Spread out on absorbent paper to cool.
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6 Tablespoons margarine
1 teaspoon All Seasoned salt
4 teaspoons Worcestershire sauce
2 cups Corn Chex
2 cups Rice Chex
2 cups Wheat Chex
1 1/2 cups salted mixed nuts
Melt margarine in shallow pan over low heat. Stir in seasoned salt and Worchestershire sauce. Add all cereal and nuts. Mix until all pieces are coated. Heat in 250 degree oven for 45 minutes. Stir every 15 minutes. Spread out on absorbent paper to cool.
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Learn to sort cows at upcoming Heritage Day
By Kay S. Pedrotti
The upcoming Heritage Day in Pike County will feature among other competitions a contest to “sort cows,” but Kyle McMichen of Zebulon says he doesn’t yet know if he’ll ride in it. [Full story »]
The upcoming Heritage Day in Pike County will feature among other competitions a contest to “sort cows,” but Kyle McMichen of Zebulon says he doesn’t yet know if he’ll ride in it. [Full story »]
Historic store has staying power
Mae Turner started selling produce and other food items from a lean-to built onto her house nearly 80 years ago. She later built a store near her home and ran it well into her 80s. When she passed away her son, the late Albert “Al” Turner, kept Turner’s Grocery going 34 more years at a store he built outside Concord on Pedenville Road.
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