Georgia Magazine - March 2011 - (Page 48)

in this dish, you could add: grilled or roasted chicken; substitute sun-dried tomatoes for capers, or add strips of sun-dried tomatoes; substitute Kalamata olives (halved) for the capers; and/or serve with freshly grated Parmesan cheese. Serves 4. Black-Bottom Cheesecake Pie Betty Hargrove, Tifton First-place winner, Georgia Goes Gluten-Free Contest—2010 Crust Flourless baking spray 1/2 stick (4 tablespoons) margarine or butter, melted 1 cup Pamela’s Baking and Pancake Mix 1/2 cup chopped pecans 1 tablespoon sugar Fudge Layer 1-1/4 cups dark or semi-sweet chocolate morsels 1/2 cup whipping cream 2 tablespoons butter or margarine Cheesecake Layer 1-1/4 cups milk 1 (6-ounce) container French vanilla lowfat yogurt 1 (3.4-ounce) box cheesecake instant pudding and pie mix Topping 2 Nature’s Valley Peanut Crunch Bars Sugar-free whipped topping or whipped cream, optional World’s Rare Breed Poultry Headquarters Quality and satisfaction since 1917. Over 140 varieties of Baby Chicks, Bantams, Turkeys, Guineas, Peafowl, Game Birds, Waterfowl. Also Eggs, Incubators, Books, Equipment, and Medications. Beautiful Free Color Catalog. 1-800-456-3280 www.mcmurrayhatchery.com Murray McMurray Hatchery Maggiano’s Polenta-Stuffed Mushrooms 12 large mushrooms, stems removed, peeled if desired or washed, wiped dry 1/8 cup soybean oil or other neutrally flavored oil 1 teaspoon mixed freshly ground sea salt and black pepper Spinach-Polenta Stuffing 2 cups fresh spinach leaves, de-stemmed, washed, dried 1 teaspoon freshly squeezed lemon juice 1/2 cup cooked polenta, cooled, crumbled 2 teaspoons minced fresh sage or 1/2 teaspoon dried sage 1/4 cup shredded whole milk mozzarella cheese 3 tablespoons grated Parmigianino Reggiano or Parmesan cheese 1 teaspoon lemon juice 1 teaspoon mixed freshly ground sea salt and black pepper Paprika Win a weekend for 2 See page 35 for details. Preheat oven to 400 degrees. Toss cleaned mushrooms in oil, and place on a sheet pan. Bake for 8-10 minutes. Cool, and sprinkle with salt and pepper mix. Prepare spinach and polenta stuffing by cutting tightly rolled leaves of washed and dried spinach into very thin chiffonade or chop finely. Combine with polenta. Add sage, mozzarella, Parmesan and lemon juice; combine thoroughly. Stuff into cooled, seasoned mushroom caps. Sprinkle with paprika. Return mushrooms to the oven and bake until browned on top. Serves 4-6 as an appetizer. In the 2010 Georgia Goes Gluten-Free Contest sponsored by the Middle Georgia GIG (Gluten Intolerance Group) chapter, Betty Hargrove, from Tifton, took first place with this Black-Bottom Cheesecake Pie at the Georgia National Fair, in Perry. 48 Preheat the oven to 350 degrees. Spray a 10-inch pie pan with flourless baking spray, wiping away excess. Mix together baking and pancake mix, chopped pecans and sugar, and press into pie pan. Bake 12 minutes; let cool on a rack. To make the fudge layer, in a heavy saucepan set over low heat, combine the chocolate morsels, whipping cream and butter or margarine Cook, stirring, until chocolate is melted. Remove from heat; stir until smooth. Reserve 1/4 cup of the fudge mix for the top of the pie. Set aside. In large bowl, combine milk, yogurt, and cheesecake pudding and pie mix on high speed until smooth and thickened. Reserve. Spoon cooled chocolate fudge mixture into cooled piecrust; spread cheesecake filling on top. Crush granola bars and sprinkle on top. Refrigerate 3-4 hours. To serve, briefly (10-15 seconds) heat the reserved fudge mixture in the microwave until melted, and drizzle over top of pie. Garnish with sugar-free whipped topping or whipped cream, if desired. Serves 6-8. More online at www.georgiamagazine.org Ad Index Blalock Machinery ................................... 42 Caravan Tours ........................................... 37 Charter ......................................................... 9 Dish Network ............................................ 51 Forestar ...................................................... 43 Four Seasons Nursery ............................. 52 Ga. Coating/RhinoShield ......................... 47 Georgia Assoc. of Physician Assistants ........................... 32 Gas South .................................................. 25 Gorilla Glue ................................................ 46 Morton Buildings ...................................... 46 Readers Choice Awards Info. ................ 38 Rennolds Insurance Services ................ 39 Southeast Coatings/Turtle Coat ............ 38 Southern Builders .................................... 47 Southland Custom Homes ........................ 3 Subscription Form .................................... 30 TRAVEL GUIDE .................... 31, 33, 34, & 35 Trinity Custom Homes .............................. 13 WaterFurnace ........................................... 27 Zoysia Farms ............................................... 2 GEORGIA MAGAZINE http://www.mcmurrayhatchery.com http://www.mcmurrayhatchery.com http://www.naturesbest.scent-team.com http://www.naturesbest.scent-team.com http://www.georgiamagazine.org

Table of Contents for the Digital Edition of Georgia Magazine - March 2011

Georgia Magazine - March 2011
Contents
Viewpoint
Mailbox
Picture This?
Georgia News
Calendar
Currents
Georgia’s Energy Outlook
Special Energy Report
A Balancing Act
Right on Key
Around Georgia
Georgia@Home
My Georgia
Gardens
Georgia Cooks
Snapshot

Georgia Magazine - March 2011