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Wednesday, March 28, 2012 – Daily News 5A County Fare & fresh tasty Breakfast for dinner? Why not? Don't taste lighter fluid A gas grill is a wonderfully easy way to fire up the grilling season, but for real flavor, nothing beats cooking over charcoal. That is, as long as that great charcoal flavor isn't ruined by the taste of lighter fluid. For a quick, surefire way to light your charcoal without having to douse the hardwood or briquettes with lighter fluid, try a charcoal chimney starter. It's simple to use: Crumple some newspaper and stuff it in the bottom of the chimney, then place the charcoal on top. Light the newspa- per and in 15 to 20 minutes your coals are ready for their moment. While the chimney starter is working its magic, you'll have plenty of time to worry about other all-important grilling rituals, like setting up your lawn chair and cracking open a cold beer. Chimney starters are generally available wherever grills and grilling supplies are sold, such as at hardware stores, drugstores and select grocery stores. They're also available online and shouldn't set you back more than $10 to $15. What to do with Greek yogurt McClatchy Newspapers Q: Many of us have made yogurt cheese by straining yogurt through a coffee filter or cheesecloth. Would this work with the thicker Greek yogurt? Also, can Greek yogurt be used in recipes calling for sour cream? A: Traditionally, two things define Greek yogurt: It's made from sheep's milk, which gives it a tangy flavor, and it's strained so it has a thicker flavor. So it's already very sim- ilar to yogurt cheese, also called labnah. To make labnah, you strain yogurt, ending with a firm mixture that's similar to soft cheese. So making labhah with Greek yogurt might be a little MCT photo Waffles stuffed with ham and cheese are are quick, convenient and comforting. By Lauren Chattman Newsday (MCT) I'm a baker, so it's no sur- prise that waffles are my preferred breakfast food. After all, they're baked on the countertop and contain my favorite ingredients: eggs, butter, flour and sugar. I don't often have time to enjoy them on weekday mornings, while I'm pack- ing lunchboxes and walking the dog and screaming at the children to get into the car so I can drive them to school. So I wait until din- nertime to pull out the waf- fle iron. Waffles stuffed with ham and cheese are quick (20 minutes, start to finish), convenient and comforting. Supplemented by a green salad and maybe some tomato soup, they become a balanced evening meal. In the morning, I use but- termilk to add a tangy flavor to my batter, but for night- time waffles, I break out the beer. Lager-style beer is not only traditional (that's how they make them in Belgium, folks), but it gives waffles a delicious, yeasty aroma and a light, bubbly crumb. Bring the beer (as well as the milk) to room temperature and be gentle when you stir the liq- uids into the dry ingredients, mixing just enough to moisten the flour and taking care not to beat the bubbles out of the brew. For a crisp exterior, heat your iron to the highest set- ting. Even extra-thick Bel- gian waffles will cook through quickly, so you want the grids to be super- heated for a nicely browned exterior. If your waffle iron is old, you may have to grease its grids with non- stick cooking spray before adding the batter. If you've purchased your iron in the past 10 years, it probably has a nonstick surface, and you can skip this step. For the best ham-and- cheese flavor, place these ingredients between layers of batter. Use a spatula to spread some batter across the grids, arrange the cheese and ham, then spread more batter on top. Close the waf- fle iron and, whatever you do, don't open it for at least 4 minutes. There is nothing so tragic in waffle cookery as a torn waffle that results from lifting the lid when the waffles are not quite set. As your waffles bake, you will see steam pouring from the space between the top and bottom grids. Only when the steam subsides, signal- ing that your waffles have solidified, is it safe to take a look. To complete the meal, you can go the salad-and- tomato-soup route, or you can serve your ham-and- cheese waffles with pan- fried chicken fingers and apricot mustard (made with 1 cup of apricot jam and1 ⁄4 cup of grainy mustard). Yum. I know what I'm mak- ing for dinner tonight. ___ BEER BATTER HAM- AND-CHEESE WAFFLES I use my Belgian waffle maker to make these large, fluffy ham-and-cheese waf- fles, but a regular waffle iron will work fine. For the thinner waffles (you'll also get more than 6), use shred- ded cheese instead of sliced. 11 purpose flour der1 cups unbleached, all- 1 teaspoon baking pow- ⁄2 1 teaspoon baking soda⁄4 ⁄2 teaspoon salt 1 tablespoon sugar 1 cup room-temperature lager-style beer ⁄2 1 milk en cup room-temperature 1 large egg, lightly beat- butter, melted and cooled Nonstick cooking spray (optional) 6 slices Cheddar cheese or 6 ounces grated cheese 4 ounces ham, thinly sliced and finely chopped 1. Whisk together flour, baking powder, baking soda, salt and sugar in a large mixing bowl. 2. Pour beer, milk, egg and butter into flour mix- ture. Stir until just moist- ened (do not overmix). 3. Heat waffle iron. Spray with nonstick cook- ing spray, if necessary. Pour enough batter onto the grids to just cover them. Place a slice of cheese on top of each large square and sprin- kle with ham. Pour on more batter to just cover cheese and ham, spreading to edges of iron with a spatula. Cook until golden, 4 to 6 minutes. Keep warm on a platter in a preheated, 200-degree oven. Repeat with remaining bat- ter and serve. Makes 6 large waffles. ___ It is possible to eat break- fast for dinner every night. Here are some ideas to tempt you: STUFFED FRENCH TOAST Cut some country bread into 1-inch slices, insert a paring knife into each slice to make a pocket, and stuff each pocket with 1 to 11 turning once, until the bread is golden brown on both sides and the cheese is melt- ed. Serve with berries or jam. Alternatively, stuff the bread with shredded Ched- dar cheese, cook, and top with apple slices sauteed in butter and brown sugar. DINNER FRITTATA Pour 6 eggs, lightly beaten with1 ⁄2 teaspoon salt, into a 10-inch non- stick skillet. Scatter cooked vegetables (chopped onion, red bell pepper, frozen spinach that you've thawed and squeezed dry) over eggs along with some cooked and crumbled sausage or bacon. Cover, turn the heat to low, and cook until frittata is mostly set but still a little wet on top. Place pan under broiler until top is puffed and browned, 1to 2 minutes. Loosen from pan by slid- ing a thin metal spatula underneath, and slide frit- tata onto a platter. Let stand 10 minutes, slice and serve. POTATO PANCAKES 4 tablespoons unsalted OR ROSTI Boil 1 pound Yukon Gold potatoes until just tender, drain and cool completely. Peel potatoes and grate them on the largest holes of a grater. Toss with salt and pepper. Melt 11 ⁄2 tablespoons of butter in a 10-inch skillet and spread grated pota- toes evenly across the bottom of the skillet. Cook on medium-low until the underside of the pancake is golden brown, about 10 minutes. Slide onto a plate and invert onto another plate. Melt another 11 ⁄2 tablespoons of butter in the skillet, slide the pancake back in, golden side up, and con- tinue to cook until second side is golden. Slide onto a platter, slice into wedges and serve with sour cream and smoked salmon. HUEV OS RANCHEROS Brush corn tortillas on both sides with a little olive oil, crisp them up on a baking sheet in a 350- degree oven for 10 to 12 minutes. Top each tortilla with a fried egg and some shredded Jack or moz- zarella cheese, broil for a few minutes to melt the cheese, and top with salsa. ⁄2 ounces goat cheese. Dip the slices in lightly beaten egg and a little milk. Melt some butter in a nonstick skillet over medium heat. Cook, CHEESY GRITS WITH TURKEY SAUSAGE Bring 4 cups milk to boil over medium-high heat in a nonstick pot. Slowly whisk in 1 cup C&H Sugar 4lb. or Gold Medal Flour 5lb. 2 for 500 $ Oscar Mayer Bacon 16 oz. Betty Crocker Cake Mixes 15 1 ⁄4 - 16 1 ⁄4 oz. $229 Vine lb. $399 Cluster Tomatoes Garden Salad 12 oz. bag $129 lb. $100 ea. $129 lb. Kraft Cool Whip Topping 8 oz. Florida's Natural Orange Juice 59 oz. 99¢ Campbell's Chicken Noodle or Tomato Soup 10.75 oz. $399 69¢ 99¢ Natural or Keystone Beer 30 pks $1499 + crv 79¢ 2 for 400 $ 99¢ Del Monte Canned Vegetables 14 1 ⁄2 - 15 1 ⁄4 oz. $269 Imperial Spread Quaters 16 oz. 59¢ Grocery Specials Crystal Geyser Water Gallons or 24pk. 1 ⁄2 89¢ Liter $299 + crv Yoplait Yogurt Quarts $249 Sun 2x Laundry Detergent 45.4 oz. $199 Bud, Miller or Coors 12 pks Beer $899 Find us on Facebook! facebook.com/nuwaymarket + crv + crv Mini Wheats 10.8 oz - 18 oz. lb. 10 for1000 $ lb. $129 lb. Fiber Rich, Broccoli Crowns $279 Produce Specials Large, Navel Oranges lb. $399 ea. Ripe, Sweet Mangos yellow cornmeal and1 ⁄2 teaspoon salt. Cover and turn the heat to low, lift- ing the lid and whisking occasionally, until grits are cooked, 20 to 25 min- utes. Stir in 2 table- spoons butter and then 4 ounces shredded Ched- dar cheese until melted. Spoon into shallow bowls and top with pan- fried or broiled turkey sausages. 8049 Hwy 99E, Los Molinos, CA We Accept EBT "Your Family Supermarket" We appreciate your business - and we show it! HOURS: 7AM - 9 PM DAILY BLACK CANYON ANGUS BEEF WE FEATURE Boneless, Center Cut Pork Loin Chops SPECIALLY CUT MEATS AT NO EXTRA CHARGE Beef Top Sirloin Steaks Prices good March 28 thru April 3, 2012 Meat Specials Fresh Picnic Packs Chicken Spareribs, small size Pork faster, although the final flavor will be tangier. Greek yogurt will work as a swap for sour cream, although the flavor is slightly different. If you use full-fat or 2 percent Greek yogurt, the higher fat may make it less like- ly to separate or curdle when you heat it. Wine of the Week 2011 Red C Sauvignon Blanc 'Dry Creek Valley' Need a bottle of kosher wine for the holidays? Look no further than this second vintage of Red C Sauvignon Blanc from Covenant Wines. Made with fruit from the Dry Creek Valley's Allan Nelson Vineyard, this is a beautiful example of Sonoma Sauvignon Blanc. Jeff Morgan just let the nat- ural yeasts do their thing, and the 2011 Red C is grassy with ripe golden fruit tempered by a bright thread of acidity and an appealing minerality. Price: About $22 Style: Crisp and nuanced What it goes with: Smoked fish, sushi, salads, poultry 384-1563 WE ACCEPT FOOD STAMPS NO CARDS REQUIRED FOR EVERYDAY LOW PRICING OR SALE ITEMS Busseto Sliced Salame 16 oz.