16 minute read
Introducing
from NCM Nov/Dec 2022
Pickled Shrimp
– Bonnie Umberger, from “The Pat Conroy Cookbook”
“What's not to like about shrimp in any recipe? Bonnie says buying shrimp already shelled and deveined makes this recipe easy and fast.”
1 cup thinly sliced yellow onion 4 bay leaves, crumbled 2 ounces bottled capers, drained and coarsely chopped ¼ cup fresh lemon juice 1 cup cider vinegar ½ cup olive oil 1 teaspoon garlic, minced 1 teaspoon salt 1 teaspoon celery seed 1 teaspoon red pepper flakes 2 pounds large shrimp, peeled and deveined
Mix all ingredients except shrimp in a large ceramic or glass bowl. Heat a large pot of water to a boil. Salt the water abundantly. When the water is roiling, add shrimp and cook until just pink, about 2 minutes. Drain and immediately transfer to the marinade. When shrimp cools to room temperature, cover tightly, and marinate overnight in the fridge.
Holiday Pinwheels
– Helen Tedder
“Helen’s version of this recipe is colorful and tasty. A bowl of salsa on the side adds a little more snap.”
1 (8-ounce) package cream cheese, softened 1 package dry Hidden Valley Ranch recipe mix 1 small can green chiles 1 small jar pimentos 1 small can black olives, sliced 3 (8-inch) flour tortillas
Mix all ingredients together. Spread thinly over the tortillas. Loosely roll up each tortilla, wrap in plastic wrap, and chill overnight. The next day, slice into pinwheels. Chill until served.
Ham and Cheese Sliders
– Julia Barber
Cooking spray 12 pack Hawaiian style rolls, cut in half horizontally ¾ pound deli ham, thin sliced ½ pound Swiss cheese, sliced 6 tablespoons butter, melted 2 teaspoons Dijon mustard 2 teaspoons poppy seeds 1½ teaspoons dried minced onions 1 teaspoon Worcestershire sauce 1 tablespoon chopped parsley
Preheat oven to 350 degrees. Coat a sheet pan with cooking spray. Place bottom half of rolls in pan. Layer ham on top of rolls, then layer cheese over the ham. Place tops of rolls over the cheese. Mix together butter, mustard, poppy seeds, onions and Worcestershire sauce. Drizzle mixture over tops of rolls. Cover with foil and bake for 15 minutes or until cheese melts. Uncover rolls and bake for an additional 3 to 5 minutes until lightly browned. Sprinkle parsley over the tops. Cut into individual sandwiches and serve immediately.
TriColor Cheese Layers
– Gail McGlothin
“A colorful cheese offering is always welcome. I like to lightly toast thin sliced French bread for this appetizer. This is also good as a spread on bagels for a sandwich.”
¼ cup prepared basil pesto ¼ cup bottled roasted red pepper, finely chopped, rinsed, drained and blotted 16 ounces cream cheese, softened at room temperature 4 ounces feta or goat cheese, softened (Don't use pre-crumbled cheese) 2 tablespoons milk 3 tablespoons bottled black olive tapenade
Drain pesto in a small fine-mesh sieve over a bowl for at least 10 to 15 minutes, then discard excess oil. Lightly oil 3x5-inch loaf pan and line with a sheet of plastic wrap large enough to allow a generous overhang on all 4 sides. Smooth the bottom as well as possible.
Mix cream cheese, feta or goat cheese, and milk. Use spatula to divide into fourths. Spread about ¼ of cheese over bottom of pan. Drop pesto onto cheese mixture, spreading evenly. Drop ¼ of cheese by tablespoons over pesto; spread gently to cover pesto. Top with chopped peppers, spreading evenly. Drop another ¼ of cheese by tablespoons over peppers; spread gently to cover peppers. Spread olive paste evenly on top. Drop remaining cheese by tablespoons over olive paste, spreading gently to cover. Cover loaf pan with another sheet of plastic wrap, and chill at least 8 hours.
Remove wrap from top of loaf and invert onto a serving plate. Peel off top plastic wrap. Let layers stand at room temperature before serving. Serve with toasted Italian bread slices or crackers. This is also good with cucumber slices, carrot sticks and celery.
Candied Bacon Roll-Ups
– Lynn McKibbin
“If you have not eaten candied bacon, then you are in for a treat with this recipe. Crunchie bacon wrapped around juicy sausage is a winner, no matter what the occasion.”
1 pound package little smokies 1 pound bacon
Brown sugar
Cut each slice of bacon in four pieces. Dip one side of bacon in brown sugar; wrap bacon around sausage with unsugared side touching sausage. Place on parchment paper-covered cooking sheet. Bake at 400 for 30 to 40 minutes. Serve with toothpicks.
Saucy Meatballs
– Phyllis Shepherd
“Saucy meatballs appeal to both genders and all ages. They are fast to mix up and require only a simmer in a slow cooker to be ready for parties.”
1 (18-ounce) jar grape jelly 1 (40-ounce) bottle barbecue sauce 2 pounds purchased meatballs, cooked
Melt together jelly and barbecue sauce. Pour over cooked meatballs in a crockpot. Simmer 45 to 60 minutes, and serve with toothpicks on the side.
Jalapeño Poppers
– Charlotte Whitlock
"These are an excellent alternative to stuffing a whole jalapeño and grilling it. The heat of every jalapeño varies greatly, so each one is a surprise to our senses."
20 medium jalapeños 1 pound hot pork sausage 8 ounces sharp cheddar cheese 4 ounces cream cheese
Split jalapeños in half, length wise. Clear out seeds and membranes. Scramble and fry sausage. Add cheddar cheese and cream cheese. Stir together until well mixed. Stuff jalapeño halves. Bake and serve immediately or freeze individually. When ready to eat, defrost as many as desired. Bake at 375 degrees for 15 minutes.
Layered Mediterranean Dip
– Kristen Bell
“This dip tastes as good as it looks. An assortment of finely chopped black olives can replace the olive tapenade, if desired.”
8 ounces prepared hummus 8 ounces olive tapenade 4 ounces feta cheese 1 cup chopped tomatoes ¼ cup chopped red onion ½ cup chopped fresh parsley 1 cucumber, peeled and sliced
Using a small round dish, begin layering with the hummus followed by olive tapenade, feta cheese, tomatoes and red onion. Sprinkle with parsley and garnish with cucumber slices around the edge. NCM
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Leave Your Legacy
Be a part of history as we create a new community cookbook that pays homage to our original 1967 Favorite Recipes while introducing new recipes and spotlighting local businesses!
As a cookbook advertiser, you will play a signifi cant role in adding to our community a new Coweta book that documents favorite recipes, historic recipes and local businesses whose
advertisements will capture them at this point in time to preserve their unique history
and heritage.
Publication is set for late 2023.
SAMPLE COOKBOOK PAGES
Carolyn's Butter Toffee Cookies
1 box butter recipe cake mix 2/3 cup canola oil 2 eggs, beaten and separated 1 teaspoon vanilla 1 (8-ounce) package Heath Toffee Bits
Blend cake mix and oil. Add beaten eggs one at a time. Add vanilla and toffee bits.Line baking sheet with parchment paper and spoon dough in small heaps about 1 inch apart onto the paper. Bake at 350 degrees for 10 to 12 minutes. Remove and let cool.
– Carolyn Sale, Newnan
32 Sweets | COWETA COOKS Lemon Cookies
1 box lemon cake mix 2 eggs 1 tablespoon lemon juice 1 teaspoon lemon extract 1/3 cup vegetable oil 6 ounces white chocolate chips Powdered sugar for coating
Mix cake mix, eggs, lemon juice, lemon extract and vegetable oil. Add white chocolate chips. Spoon dough into walnut size balls and roll in powdered sugar. Place on greased or parchment paper-lined cookie sheet. Bake at 350 degrees for approximately 8 to 10 minutes. Watch closely to make sure they're not overbaked. Cool on rack and enjoy.
“This recipe is so easy. Everytime I make them, I get requests for the recipe.” – Linda Dickerson, Newnan
Cheesecake Bars
1 package yellow cake mix 4 eggs, separated (2 for cake, 2 for filling) 1/2 cup butter, softened 3 to 4 tablespoons water 1 (8-ounce) package cream cheese, softened 1 (14-ounce) can Eagle Brand condensed milk 1 teaspoon vanilla extract
A copy of Favorite Recipes from Coweta County Kitchens published by The Newnan Times-Herald in 1967
Mix together cake mix, 2 eggs and butter; add water as needed to make dough spreadable. Spread dough in bottom of 9x13-inch greased baking dish. Set aside.
To make the filling, cream the cream cheese. Beat in 2 eggs. Add condensed milk and vanilla, and beat again. Pour and spread filling over dough in pan.
Bake at 350 degrees for 25 to 30 minutes or until browned lightly and set. Mixture will thicken as it cools.
Sample pages from the new cookbook coming in 2023
Preserve your legacy of tomorrow – today.
As with all advertisements we create for The Newnan Times-Herald and Newnan-Coweta Magazine, our award-winning Design Team will produce a professional ad based on your input. Advertising Deadline: January 2, 2023
WRAP UP THE HOLIDAYS WITH A Newspaper Bow
Instructions and Photography by PAYTON THOMPSON
Payton’s Place
For a unique gift-topper, make our easy-peasy newspaper bow. Use pages from the comics section for a colorful bow, or use black and white pages for a more formal decoration for holiday packages.
SUPPLIES
• Newspaper • Stapler • Scissors
INSTRUCTIONS
1. Cut three one-inch wide and 12-inch long strips from newspaper. Cut three one-inch wide and 10-inch long strips from newspaper. Cut one one-inch wide and two-inch long strip from newspaper. 2 and 3. Fold each strip into the shape of an infinity symbol; staple so it stays in place. 4. When all strips are folded and stapled, stack the longer strips into a nest.
Then, stack the shorter strips into a nest. 5. Place the smaller nest into the larger nest. For the finishing touch, take the 1x2-inch strip, fold it into a circle, and place it in the center of the nest.
Staple all pieces together in the center, and your bow is done!
2 4
ALL ROADS LEAD TO COWETA Blacktop
Photo by Ronald Maciejewski
After a fall frost before Thanksgiving last year, Ronald Maciejewski captured the vibrant color of autumn leaves in his front yard. He titled the photo “A Star in the Gold.”
Photo by Judy GreshamThe photographer calls this shot “Sunset Over Smokey Road.”
Photo by Jon Moss
This Cooper’s hawk helps himself daily to the birdbath in the backyard of Jon Moss’s Newnan home.
Marilyn Hunnicutt captured this eerie shot of summer storms at the Coweta County Justice Center in Newnan.
Photo by Marilyn Hunnicutt
submit your photos
Email us your photos of life in and around Coweta County and we may choose yours for a future edition of Blacktop!
Photos must be original, high-resolution (300 DPI) digital photos in .jpg format, at least 3x5 inches in size. Please include your name so that we can give you credit for your photo in the magazine! Email your photos with the subject “Blacktop” to the address below. magazine@newnan.com
Photo by Joe Russell
Newnan’s Verna Funk doesn’t always take a copy of Newnan-Coweta Magazine with her when she travels, but when she visited the Liberty Bell in Philadelphia last spring, she did.
Henry McCracken scoops up a fly ball in the stands at Washington Nationals Park as fans cheer during a game against the Cardinals last summer. Henry is the son of Sophia Camp McCracken, formerly of Newnan; his dad Alex took the photo. Proud grandparents are Liz and Jack Camp of Newnan. Bonus: Their team, the Cardinals, won 6-2 over the Nats.
Photo by Alex McCracken
Photo by Wayne Singleton A late June rainbow graces the skies above Moreland on a Sunday evening.
2022 CALENDAR OF EVENTS
SPRING
March 25 - Spring Art Walk, 5-9pm April 02 - Market Day, 10am-2pm May 07 - Market Day, 10am-2pm
SUMMER
June 04 - Market Day, 10am-2pm June 09 - Summer NewnaNights, 6-9pm June 17 - Summer Wined Up, 5-9pm July 02 - Market Day, 10am-2pm July 04 - July 4th Parade, 9am July 14 - Summer NewnaNights, 6-9pm Aug 06 - Market Day, 10am-2pm Aug 11 - Summer NewnaNights, 6-9pm
AUTUMN
Sept 02-05 - Labor Day Sidewalk Sale Sept 03 - Sunrise on the Square 5k, 8am Sept 03 - Market Day, 10am-2pm Sept 23 - Fall Art Walk, 5-9pm Oct 01 - Market Day, 10am-2pm Oct 07 - Oktoberfest, 5-9pm Oct 22 - Spirits & Spice Festival, 2-7pm Oct 31 - Munchkin Masquerade, 10am-12pm
WINTER
Nov 05 - Market Day, 10am-2pm Nov 18 - Holiday Sip & See, 5-9pm Nov 25 - Plaid Friday Nov 25 - Santa on the Square, 6-8pm Nov 26 - Small Business Saturday Dec 03 - Market Day, 10am-2pm
WWW.MAINSTREETNEWNAN.COM
A New Christmas Perspective
If I’ve written 100 columns in December, I’ve probably written 99 times about how much I love Christmas. My entire life, Christmas was always the highlight of the year.
Every Christmas Eve was spent at my parents’ house, which would be overflowing with family, friends and food. If my oldest brother, who lived in Virginia, didn’t make it down for anything else all year, he always came home for Christmas.
Some of the best memories of my childhood, and well into my adult life, centered around Christmas.
Then 2020 happened.
That year, both my parents and my oldest brother died in relatively quick succession. I don’t remember much about the holidays that year, but I know they were spent with what was left of the Nix clan. That was a good thing.
In 2021, I came down with a case of the COVID just before Christmas. That put me and my immediate family in timeout for the holiday.
That was the first time in my life I had to sit at home on Christmas Day. We were still able to exchange gifts, but we went nowhere and no one came for a visit.
It gave me a new look on Christmas. It opened my eyes to a view of the holiday that many may have, but that was a view I’d been fortunate enough to never know existed.
It was a perspective I never dreamed I’d have: Maybe Christmas isn’t the best time of the year for everyone.
I find myself very lucky in that I was able to have so many amazing memories of Christmas Day for so many years. The past two years, well, not so amazing.
I came to feel bad about all the columns I’d previously written about how wonderful the day is. Just because it had been good for me didn’t mean there aren’t others who dread the day.
Though our family was far from wealthy, we always had gifts to give and receive at Christmastime. This may not be the case for everyone.
In fact, based on the number of bicycles I’ve helped put together with the sheriff's office over the past few years, I know it’s not the case for everyone.
It's too early to tell how this year's Christmas will go.
Will I be able to spend it with family? Or will I, or they, be in a viral timeout?
I’m glad I have a new view on the holiday, but I wish I hadn't had to walk in the shoes I walked in to get it.
I hope that I’m able to make some good memories this Christmas.
And I hope others who haven’t been as blessed as I have historically been are able to make some as well. NCM
Southern-born and Southern-bred, Toby Nix is a local writer who works in law enforcement.
Start a tradition of safety.
10 Holiday Safety Tips from Coweta-Fayette EMC
While getting ready for the holiday season, keep electrical safety in mind. Start by reviewing holiday safety tips from Coweta-Fayette EMC.
1) Do not overload your electrical outlets. Ensure that you only plug one high wattage appliance into each outlet at once.
BONUS TIP: Purchase a power strip with a circuit breaker.
2) Check overhead powerlines before using a ladder outside.
3) Inspect all the lights you plan on using. Make sure the wires are in good condition— not cracked, brittle, or frayed. The sockets should not be damaged, and no light bulbs should be missing.
4) Never string more than three strands of lights together unless the packaging says it is safe to do so. The lights could overload and start a fire.
5) Do not staple or nail through light strings or electrical cords, and do not attach cords to utility poles. 6) Make sure your trees are at least 3 feet away from any heat sources like fireplaces, radiators, candles, heat vents, or lights.
7) Don’t let your live tree dry out. Add water to your tree stand and water it daily. Dry trees become very flammable.
8) Make sure you have a working fire and carbon monoxide detector in your home. Don't forget to check the batteries.
9) Always have a working fire extinguisher on hand and know how to operate it.
10) Remember to always turn off decorative holiday lights before going to bed or leaving home. A timer can help make sure this happens.
11) Stay focused and attentive to baking, brewing, and simmering foods.
12) Do not leave combustible items, such as towels or potholders, near the stove top.
