Georgia Magazine - October 2009 - (Page 38)

of the month (Continued from page 37) Treasured traditions BY SIBONGILE B. LYNCH S ince 1901, Marist School in Atlanta has been dedicated to the pursuit of excellence in academic, religious, extracurricular, leadership and service programs. As Marist College, it was operated by the Society of Mary, a French religious order of priests that began in 1836. Marist was inaugurated as an all-male military day school in the heart of Atlanta. Increased enrollment flourished with the admittance of girls in 1976, and the school has since been recognized for its achievements in debate, plays and for its excellent athletic program. Commitment to service has remained at the heart of the school’s community, with students and faculty participating in mission trips, outreach programs and the establishment of the first high school Habitat for Humanity chapter. In an effort to promote good will about the school while generating funds benefiting the school’s endowment, “A Season to Savor: Recipes for Memorable Moments,” was created by the Marist Parents’ Club. Making “A Season to Savor: Recipes for Memorable Moments” has been a true Marist community effort. The cookbook features 180 family recipes submitted and triple-tested by volunteers. With many delectable choices, recipes include a mouthwatering Polenta Torte with Goat Cheese Sauce, a Spinach Sausage Fettucini and yummy Snowflake Pudding with Crimson Sauce. Copies of “A Season to Savor: Recipes for Memorable Moments” are available for $14.95 plus $5 postage and handling for each book, by mail- Martha’s Cheese Straws Martha Hale 12 ounces sharp cheese, grated 1 stick butter 1-1/2 cups sifted self-rising flour Red pepper, to taste Pinch of salt In a large bowl, mix together all ingredients. Note: Will be hard to mix, so use clean hands. When mixed well, use cookie shooter to shape. Press cheese straws onto baking sheet. Bake at 350 degrees until golden. ing a check or money order, payable to Marist Parents’ Club, to 3790 Ashford-Dunwoody Rd., Atlanta, GA 30319. For more information, visit or call (770) 457-7201. Grilled Halibut With Summer Vegetables 2-1/2 cups coarsely chopped red onions 1 tablespoon olive oil 1-1/2 pounds plum tomatoes, cubed 1 yellow bell pepper, julienned 6 ounces yellow squash, diced 6 ounces zucchini, diced 2/3 cup fresh corn kernels, or frozen corn, thawed 5 tablespoons julienned fresh basil leaves, divided 3 tablespoons chopped fresh parsley 4 (6-ounce) halibut steaks Salt and pepper, to taste Vegetable oil 1 tablespoon fresh lime juice Sauté onions in olive oil in a large nonstick skillet over medium heat for 5 minutes. Add tomatoes and bell pepper; sauté for 3 minutes. Stir in squash, zucchini, corn, 3 tablespoons each of basil and parsley. Simmer, covered, for 3 minutes or until zucchini is tender-crisp. Season halibut steaks with salt and pepper. Coat the grill rack with vegetable oil. Preheat grill to medium. Grill fish for about 8 minutes or until opaque, turning once. Remove fish to a serving platter and drizzle with lime juice. Spoon sautéed vegetables over the fish and sprinkle with remaining basil. Serves 4. Unstuffed Cabbage Willie Todd 6 cups chopped cabbage 1/2 pound ground beef 1 small onion, chopped 1 cup uncooked instant rice 1/2 teaspoon salt 1/4 teaspoon pepper 2 cans condensed tomato soup (undiluted) 1 cup water 1/3 cup shredded cheddar cheese Place cabbage in a greased 2-1/2quart casserole dish. In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in rice, salt and pepper; spoon over cabbage. Combine soup and water, pour over beef mixture. Cover and bake at 350 degrees for 40 to 50 minutes or until rice and cabbage are tender. Uncover, sprinkle with cheese. Bake 5 to 10 minutes longer or until cheese is melted. Yields 4 servings. Squash Dressing Shirley Williamson 3 cups grated squash 1 stick melted margarine 1/2 cup self-rising flour 1/2 cup self-rising cornmeal 1/2 cup milk 2 eggs 1 onion, chopped Sage, to taste Salt and pepper, to taste Mix together all ingredients and pour into a baking dish. Bake at 400 degrees for 30 minutes. Note: Shirley typically reduces the margarine to 3/4 stick. GEORGIA MAGAZINE

Table of Contents for the Digital Edition of Georgia Magazine - October 2009

Georgia Magazine - October 2009
Picture This?
Festival Guide
Special Energy Report
Treasures in Tennessee
My Georgia
Georgia Gardens
Georgia Cooks
Cookbook of the Month

Georgia Magazine - October 2009