Georgia Magazine - October 2010 - (Page 42e)

let cook until wine has evaporated. Drain pasta and return to pan. Briskly stir in the rest of the butter, 1/2 cup Parmesan cheese and 2 beaten eggs. Press pasta into the bottom and up the sides of a deep-dish pie plate. Microwave on high 3 minutes. Spread mascarpone cheese over pasta. Mix together Alfredo sauce, remaining eggs, spinach, chicken, Parmesan cheese, Italian seasoning, cayenne pepper, and salt and pepper to taste. Pour into prepared pie plate and cover with plastic wrap. Microwave on high for 6 minutes. Uncover and sprinkle the Pineapple Mustard 1/2 cup crushed pineapple 1/2 cup mayonnaise 1/4 cup mustard 1 teaspoon jerk seasoning 1 teaspoon sugar Sprinkle beef patties with jerk seasoning and garlic salt. Over medium-high heat, using a griddle, cook beef patties to desired doneness. Top patties with 2 slices of cheese. While burgers are cooking, pour a small amount of oil at the opposite end of griddle. Cook hash browns, red bell pepper and diced onions. Add salt and pepper to the hash browns. Remove burgers and set aside. Fry eggs to desired doneness and sprinkle with jerk seasoning. Reheat bacon in microwave or on a hot griddle. Place hash browns equally on each bottom bun. Layer hash-browns with a burger, fried egg and bacon. In a small bowl, mix together pineapple, mayonnaise, mustard, seasoning and sugar. Spread pineapple mustard on top bun to complete assembly. Serves 4. Frankly My Dear … I’d Love a Mini Praline Apple Bundt Cake Third-place winner Jamie Jones 1 (8-ounce) package cream cheese, room temperature 2 cups sugar 4 eggs, slightly beaten 2 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons cinnamon 1 teaspoon salt 1 cup cooking oil 1-1/2 cups apples, peeled, diced 1/2 cup carrots, shredded 1/2 cup pecans, chopped, toasted Sugared pecans, garnish Whipped cream, garnish Praline Icing 1 cup light brown sugar, firmly packed 1/2 cup margarine 1/4 cup milk 1 cup powdered sugar 1 teaspoon vanilla Preheat oven 350 degrees. Spray 12 (4-inch) mini Bundt pans with cooking spray. Set aside. Mix cream More online at www.georgiamagazine.org cheese, 1/4 cup sugar and 1 egg in a medium bowl. Mix until well blended. In a large bowl, combine flour, remaining sugar, baking soda, cinnamon and salt. Add oil and remaining eggs. Stir until well mixed. Fold in apples, carrots and pecans. Spoon 1/4 cup apple mixture into prepared pans. Next, spoon enough cream cheese mixture over apple mixture to cover. Carefully spoon another layer of apple mixture over cream cheese, filling pans 3/4 full. Place pans on a baking sheet. Bake 18-20 minutes or until done. Allow cakes to cool slightly in pans before moving to a cooling rack. In a large saucepan over medium heat, make icing by adding light brown sugar, margarine and milk; bring to a boil, whisking constantly. Boil for 1 minute. Remove from heat. Whisk in powdered sugar and vanilla until smooth. As icing starts to cool, it will thicken. Pour the icing over cakes, allowing icing to drip down sides. Garnish with sugared pecans and whipped cream, if desired. Makes 12 cakes. Andrew Brooks’ ‘American Graffiti’ Beef and Egg Angus Burger top with the mozzarella and paprika. Microwave for 3 more minutes uncovered. Let cool for 10 minutes before cutting. ‘American Graffiti’ Beef and Egg Angus Burger Second-place winner Andrew Brooks 4 (1/3-pound) Black Angus beef patties Jerk seasoning Garlic salt 8 slices horseradish cheese Cooking oil 3 cups hash browns, refrigerated 1/2 red bell pepper, diced 1/2 purple onion, diced Salt and pepper, to taste 4 eggs 1 package pre-cooked bacon 4 buns October 2010 Jamie Jones’ Frankly My Dear ... I’d Love a Mini Praline Apple Bundt Cake For more Georgia Cooks recipes, see this month’s article featuring pumpkins, on page 36. 42E http://www.georgiamagazine.org

Table of Contents for the Digital Edition of Georgia Magazine - October 2010

Georgia Magazine - October 2010
Contents
Viewpoint
Mailbox
Picture This?
Georgia News
Calendar
Currents
Special Energy Report
Branching Out
Unforgettable Alabama!
Restoring Warplanes and Honoring Veterans
My Georgia
Georgia Gardens
Georgia Cooks
Cookbook of the Month
Snapshot

Georgia Magazine - October 2010