Thursday, July 2, 2015


Pralines, Bacon Stuffed Eggs, Bang Bang Shrimp & More

July 2015 Newsletter


Reflecting Independence
by Paula George
June 26, 2006

As Independence Day approaches, many thoughts and memories travel through my
mind and heart.

Thoughts of the freedoms, others have sacrificed home and lives for bringing us
to this point in time.

Families divided, others brought closer as they faced enemies seeking to destroy
these freedoms.

Goodbyes said as loved ones shipped to foreign lands, never to return, yet;
giving their lives to protect their homeland.

Unfortunate the divisions in our own homeland, families divided, others
reunited...infiltrated within by...

Outsiders...taking advantage of our freedoms and government, unwilling to accept
our land according to the laws it was founded upon.

Only taking of the opportunities...unwilling to become an intricate part of the
Independence we have because of lives sacrificed.

Reflections still remain that I have the opportunity to live in "freedom" and I
am a "citizen" of the "Land of Independence".

Reflections of those who serve in our military forces...those near and
far...those past and present...those willing to sacrifice home and family to
protect our freedom and homeland..."Reflecting Independence".
Cadelle Richardson's Pecan Pralines

Cadelle was my step-grandmother...lived in Algiers, LA. 
She taught me to make these in the early 70's.

In a heavy saucepan, combine:
2 cups light brown sugar
1 cup granulated sugar
1 small can evaporated milk (2/3 cup)
1 Tbsp. butter
1 tsp. vanilla extract
dash of salt
Bring to a soft boil over medium heat and boil for 8 minutes.
Remove from heat and a dd:
1 teaspoon vinegar
2 cups chopped pecans
Stir until pecans are coated and drop by spoonfuls onto cookie
sheets lined with waxed paper. Let stand until firm.

Bacon Stuffed Eggs

6 large eggs
  1/2 of an (8 ounce) cream cheese, softened
2 -3 tablespoons mayonnaise
2 teaspoons prepared horseradish
1 teaspoon Worcestershire sauce
1⁄4 teaspoon pepper
4 slices cooked bacon, crumbled

Place eggs in a large sauce pan or Dutch oven. Add enough water to measure at least 1 inch above eggs. Cover and quickly bring to a boil. Remove from heat.Let stand covered in hot water 15 minutes. ( This is always how I boil my eggs, it helps to keep eggs from cracking, and gives a more even cooking.) Drain. Immediately run cold water over eggs or place them in ice water until cooled completely.
To remove shell ,gently tap each egg all over, and roll between hands to loosen shell; then hold egg under cold running water as you peel shell.
Slice eggs in half lengthwise, and carefully scoop out yolk; mash yolks with a fork. Add cream cheese and next 4 ingredients to yolks, stirring until smooth.Stir bacon, and spoon into egg whites. 
Another Cannoli Dip


10 servings
 2 cups ricotta cheese
 1 (8 ounce) package cream cheese
 1 1/2 cups confectioners' sugar
 1 teaspoon vanilla extract
 1 cup miniature semisweet chocolate chips

Beat ricotta cheese and cream cheese together in a bowl until smooth; add sugar and vanilla. Continue to stir mixture until sugar is completely incorporated. Fold chocolate chips through the cheese mixture.
Cover bowl with plastic wrap and refrigerate until chilled, at least 10 minutes.

Serve with waffle cones broken into chip size pieces.
Bang Bang Shrimp
Aka Paula's Mo' Betta Shrimp
Dipping sauce:
1/2 cup mayonnaise
3 Tbsp. Thai chili sauce 
1 Tbsp. honey
Dash of Kosher salt
Few grinds of coarse black pepper
1 Tablespoon water

Whisk together ingredients for dipping sauce.

Vegetable oil, for frying
1 cup buttermilk

3/4 cup all-purpose flour
1/2 cup cornstarch
Kosher salt and freshly ground pepper
1 1/4 pounds large shrimp, peeled and deveined, tail-on
Bibb lettuce leaves, for serving
Thinly sliced scallions, for garnish
Make the sauce: Mix the mayonnaise, chili sauce, honey, 1/4 teaspoon salt, black pepper, Old Bay and 1 tablespoon water in a large bowl; set aside.

Prepare the shrimp: Heat about 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees. Meanwhile, pour buttermilk in a shallow bowl. Whisk the flour, cornstarch and 1 teaspoon each salt and pepper, Old Bay in another shallow bowl.

Working in batches, dredge the shrimp in the flour mixture, shaking off any excess, dip in the buttermilk then return to the flour mixture, turning to coat each side. Fry the shrimp in the hot oil until lightly golden, 2-3 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer to a paper-towel-lined plate with a slotted spoon.

Arrange the lettuce in a shallow serving bowl or on individual plates. Top with the shrimp and garnish with scallions. Serve the dipping sauce on the side.
Ham & Cheese Sliders


Original recipe makes 24 servings
 3/4 cup melted butter
 1 1/2 tablespoons Dijon mustard
 1 1/2 teaspoons Worcestershire sauce
 1 1/2 tablespoons poppy seeds
 1 tablespoon dried minced onion
 24 mini sandwich rolls
 1 pound thinly sliced cooked deli ham
 1 pound thinly sliced Swiss cheese

15 mins
20 mins
35 mins 
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
In a bowl, mix together butter, Dijon mustard, Worcestershire sauce, poppy seeds, and dried onion. Separate the tops from bottoms of the rolls, and place the bottom pieces into the prepared baking dish. Layer about half the ham onto the rolls. Arrange the Swiss cheese over the ham, and top with remaining ham slices in a layer. Place the tops of the rolls onto the sandwiches. Pour the mustard mixture evenly over the rolls.
Bake in the preheated oven until the rolls are lightly browned and the cheese has melted, about 20 minutes. Slice into individual rolls through the ham and cheese layers to serve.

2 cups shredded Monterrey Jack cheese
2 medium jalapeno, sliced real thin
DIRECTIONS:  Preheat oven to 350º.  Place a sheet of parchment paper on 2 metal cookie sheet.  DO NOT use a silicone/silpat sheet, waxed paper or foil (unless it’s the special non-stick foil) to bake these or they will not cook properly.  Using a tablespoon, scoop up 1 T. of cheese and make a small pile on the parchment.  Press it slightly flat.  Repeat 30 more times. Place a slice of jalapeno on top of each pile.  Pop into 350º oven for about 12-15 minutes until golden. These are somewhat pliable if under browned. Allow them to completely cool and fully firm up before removing from the pan for best results. :)

Sent from my iPad

Saturday, June 20, 2015

Lemon Honey Panna Cotta

Lemon Honey Panna Cotta

For the panna cotta:
¼ cup fresh lemon juice 
2 ¼ tsp gelatin 
1 cup whipping cream 
½ cup fine granulated sugar 
¼ cup honey 
Zest of 1 lemon 
1/8 tsp (pinch) salt 
2 cups low-fat or no-fat unsweetened yogurt 
1 tsp pure lemon extract 
½ tsp pure vanilla extract 
¾ cup apricot jam 
1 tbsp honey 
1 tbsp Limoncello 
Zest of ½ lemon 
Make the panna cotta:
Pour the lemon juice into a small bowl and sprinkle the gelatin over. Let soften for a couple of minutes.
Meanwhile, in a small saucepan, combine the whipping cream, sugar, honey, lemon zest, and salt. Heat over medium heat, stirring, until the sugar is dissolved and the cream is hot. Remove from the heat and whisk in the softened gelatin; whisk until the gelatin dissolves. Set aside.
Place the yogurt in a large liquid-measuring cup (a spout will make it easier to pour later). Add the lemon and vanilla extracts and whisk to combine and lighten the yogurt. Gradually, whisk in the hot cream-gelatin mixture. Divide the mixture equally between 12 4-oz bowls, glasses or ramekins. Once cooled, cover with plastic wrap and refrigerate overnight.
Right before serving or close to the serving time, combine the jam, tablespoon of honey, and Limoncello in a small microwave-safe bowl. Warm the mixture gently, so it’s barely warm to the touch, then put it through a fine-mesh sieve. Stir in the lemon zest. Divide the jam mixture equally between the panna cotta, gently spread the jam. Please, note that the jam should be spreadable but not hot; otherwise, it will melt the panna cotta. Serve right away or refrigerate until needed.

Tuesday, June 16, 2015

Shrimp & Grits

that's what's for dinner.

1 can petite diced tomatoes
3 cups water
1 Tbsp. chicken base
1 tsp. fresh ground pepper
2 Tbsp. bacon grease
1 cup quick cooking grits
8 oz. pepper jack cheese, cubed
1 cup shredded cheddar/jack cheese
1/2 cup sharp cheddar

Bring tomatoes, water, chicken base, bacon grease & pepper to boil. Stir in grits & reduce heat, cook 15 minutes, stirring occasionally. Stir in cheeses until melted.


1 Tbsp. extra-virgin olive oil
1/2 cup chopped red onion
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
1 lb. peeled, raw large shrimp
1 Tbsp. Old Bay seasoning
1 tsp. smoked paprika
1 tsp. Lawry's seasoning salt

Heat oil over medium heat. Sauté onion & peppers about 5 minutes. Add shrimp & seasonings. Sauté additional 5 minutes or until shrimp are cooked through.

Serve shrimp mixture over grits. Garnish with parsley.

Monday, June 15, 2015

Pinch Pie aka Pavlova

Pinch Pie
4 egg whites, at room temperature
1 t. vanilla
1/4 t. cream of tartar
1 c. sugar
pinch of salt
1 1/2 to 2 pints vanilla ice cream, slightly softened
1 c. heavy cream, whipped and sweetened with a little powdered sugar
4 c. local strawberries or peeled and sliced peaches, sweetened to taste

Heat oven to 225 degrees. Beat egg whites with electric mixer until foamy. Add vanilla and cream of tartar and continue to beat until fluffy. Add sugar by heaping spoonfuls and beat until the egg whites are stiff with glossy peaks.

Place a piece of parchment paper on a baking sheet. Draw a 9" circle on the paper and turn the paper over. Spread the mixture in the circle on the paper, building up the sides slightly to create a nest. Bake about one hour and 15 minutes until firm and dry. Turn off the heat and allow the meringue to cool completely in the oven for a few hours or overnight.

Place the meringue on a platter or on a cake plate. Fill with the softened ice cream and/or sweetened whipped cream. Spoon the fruit on top.

Makes 8 generous servings.

Monday, June 1, 2015

JUNE 2015 Newsletter

JUNE 2015 Newsletter
Food for Thought:

I Wish for You...My Friend
Continued days of progress...short walks becoming afternoon strolls...
Mornings of sunshine beaming down upon you,
Sunshine to warm you as you add distance to those afternoon strolls.
Continued days of progress...regaining strength throughout each day...
Afternoons doing things you love & enjoy in your home...
Continued days of progress...knowing your health improves daily...
Whether a morning or afternoon stroll, planting a bulb in your garden...
Preparing a meal for your love, whatever you continued days of progress.
Paula 2015

Food for devouring:

  1. Sweet & Sour Pork or Chicken

    • oil, for deep fat frying
    • 2 lbs pork tenderloin or 2 lbs. b/s chicken thighs, cut into bite size pieces
    • 12cup  flour
    • 14cup  cornstarch
    • 12cup  cold water
    • 12teaspoon  salt
    • 1eg
    • 1(20 ounce) can pineapple chunks (drain but keep the syrup)
    • cup  brown sugar
    • 1 /4cup  white vinegar or apple cider vinegar

    • 1/2 teaspoon  salt
    • 3 Tbsp. ketchup

    • 2 teaspoons  soy sauce
    • carrots, sliced thin
    • 1garlic clove & 1 tsp. Ginger ,  finely chopped
    • 2tablespoons  cornstarch
    • 2tablespoons  cold water
    • 1 medium  red bell pepper & 1 red onion, coarsely chopped
    • Add enough water to drained pineapple juice to measure 1 Cup.Heat the syrup, brown sugar, vinegar, 1/2 t salt, soy sauce, ketchup, carrots and garlic, ginger to boiling in dutch oven.Cover and reduce heat cook until carrots are crisp tender.In the meantime, trim fat from pork and cut into large pieces.Heat oil to 360°F.Blend flour, 1/4 C cornstarch, 1/2 C cold water, 1/2 t salt and egg in large bowl til smooth.Add pork and stir to coat well.Fry pork pieces, don't crowd in pan, about 5 minutes turning frequently until browned.Drain on paper towel and keep warm.Mix 2 T cornstarch and 2 T water and mix til smooth.When the carrots are almost done, add red onion & pepper, cook 3 minutes. increase the heat on the sauce and stir in the cornstarch and water, stirring constantly.When thickened, add the pork, pineapple chunks.Continue to stir 1 minute or until warmed through.Serve over rice or noodles.
  2. -----------------------------------------

  3. Taco meat

    3 lbs ground beef ( I use 1-1/2 lbs. ground chuck & 1-1/2 lbs. ground round.)
    2 teaspoon salt
    3 tablespoon chili powder
    3 tablespoons paprika
    1 TBSP  cumin
    2 heaping teaspoons garlic powder
    1/2 tsp. crushed red pepper
    2 cup onion, diced


    In a 10" skillet add ground beef, salt, chili powder, garlic, cumin, paprika, red pepper and enough water to cover meat.
    Bring to a boil.
    Simmer for about an hour.
    Add onion. Continue simmer for 20 to 30 minutes until most of liquid has been cooked out. 
    Meat can be used at this time or cooled for later depending on your meal schedule. I like to make the meat mixture ahead of time.
    Use for tacos or burritos
    Ready to Serve!
    Taco Toppings: Shredded Lettuce,Chopped Tomatoes, Cheese Sauce, Shredded Cheese, Mexican Blend), Chopped Onions, Black Sliced Olives, Sliced jalapeno, Refried Beans, Sour cream, Guacamole, Hot Sauce, Taco Sauce, Scallions (green onions), Mexican corn, Salsa . . . .


    Baked Redfish (Creole Style)
    Alberta George
    1 large Redfish, cleaned and head removed
    1 Tbsp. worcestershire
    1/2 tsp. paprika
    1/2 tsp. fresh ground pepper
    1/2 tsp. ground red pepper
    1/2 tsp. garlic powder
    1/2 tsp. dried dillweed
    1 tsp. Kosher salt
    1 Tbsp. butter
    1 cup finely chopped onions
    1/2 cup finely chopped green bell pepper
    1/2 cup finely chopped celery
    1/2 cup chicken broth
    1 cup tomato, peeled seeded and diced
    2 lemons, sliced thin.
    Preheat oven to 350.
    Lightly grease 13x9 pan. Combine paprika, peppers,
    garlic powder, dillweed, and salt. Spinkle both
    sides of fish with worcestershire. Sprinkle both
    sides with seasoning mixture. In skillet, melt
    butter. Add peppers, onions, and celery. Saute for
    5 minutes, add broth. Pour over fish. Top with
    tomatoes & lemon slices. Cover with foil and bake for 30-45
    minutes until fish flakes.
    Serve with hot cooked rice to spoon sauce over. 

    Chicken Arugala, quinoa salad


    2 1/4 cups water
    3/4 cup uncooked quinoa, rinsed
    1/4 cup extra-virgin olive oil, divided
    4 (3-ounce) skinless, boneless chicken breast cutlets
    1/2 teaspoon kosher salt, divided
    1/2 teaspoon freshly ground black pepper, divided
    2 tablespoons fresh lemon juice
    1 1/2 teaspoons Dijon mustard
    1 cup cherry tomatoes, halved
    4 cups baby arugula
    1 cup packed torn basil leaves
    1/3 cup shelled unsalted pistachios

    1. Combine 2 1/4 cups water and quinoa in a saucepan over high heat; bring to a boil. Cover. Boil 10 minutes. Drain and rinse under cold water. Drain; spread on paper towels to dry.
    2. While quinoa cooks, heat a large skillet over medium-high heat. Add 1 tablespoon oil. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 2 minutes on each side. Let stand 5 minutes. Cut chicken into thin slices.
    3. Combine 2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, lemon juice, and mustard in a bowl; stir with a whisk. Add tomatoes; toss to coat.
    4. Combine cooked quinoa, arugula, and basil in a large bowl. Add remaining 1 tablespoon oil; toss. Divide quinoa mixture among 4 plates. Top with chicken, tomato mixture, and pistachios.

    Lemon Dainty
    NANCY, an online Contessa friend
    This is my recipe and I am sure it isn't much different than Martha's. It is also very much like Mary's Lemon Pudding Cakes.


    1 C. sugar
    1/4 C. flour
    1/8 t. salt
    2 T. melted butter
    6 T. lemon juice
    grated rind of 2 small lemons
    3 egg yolks
    1 1/2 C. milk
    3 egg whites

    Mix sugar, flour and salt together, place in a small bowl. Mix melted butter, lemon juice, grated lemon rind, egg yolks and milk together in a bowl. Mix dry ingredients and liquid mixture together. Fold all ingredients into egg whites. Pour mixture into buttered 1 qt. souffle dish. Put souffle dish in water bath, make sure water is half way up the dish. Bake 350 for one hour. May be served hot or cold, good with berries.

Saturday, May 23, 2015


It is seldom that I make a recipe just as it is written,  but I did this one yesterday. It is from Woman's Day magazine, June issue.

Ravioli Puttanesca

To avoid broken or bursting ravioli, reduce the heat and cook in simmering water instead of boiling.


  • 1 lb. cheese ravioli
  • 2 tbsp. olive oil
  • 2 cloves garlic, finely chopped
  • 1/3 c. pitted Kalamata olives (about 15), chopped
  • 1 tbsp. capers, rinsed and chopped
  • 1 c. grape or cherry tomatoes, sliced
  • 4 c. baby spinach
  • black pepper
  • 1 c. fresh basil leaves, torn
  • Grated Parmesan or Romano cheese, for serving


  1. Cook the ravioli according to package directions.
  2. Meanwhile, heat the oil and garlic in a large skillet over medium heat until the garlic starts to sizzle, about 3 minutes. Add the olives and capers and cook for 2 minutes more.
  3. Add the tomatoes and toss to combine. Add the ravioli, spinach, and 1 teaspoon black pepper; toss until the spinach begins to wilt, 2 minutes. Fold in the basil and serve with grated cheese, if desired.
PER SERVING 467 CAL, 20 FAT (7 G SAT FAT), 64 MG CHOL, 857 MG SOD, 16 G PRO, 54 G CAR, 5 G FIBER

Friday, May 1, 2015

May 2015 Newsletter

Good Morning Everyone,
Happy May!!! This month's newsletter is a blast from the past containing "Food for Thought" from 11 years ago, and recipes from several that were/are family  former customers favorites.
Hope this finds all well. Hugs, thoughts & prayers to those cyber friends that are enduring sickness, injuries & just need an extra hug!



Give Us This Day, Our Daily Thread
As we daily bear our hearts and souls.
Our Pathways crossed sometime ago.
Friendships grow as each new day unfolds.
What started as we shared our
mutual love of cooking...
Became the love, care and support
of one another here.
Across the miles of cyberspace over coffee,
for the quiet times we are looking.
Openly we share, the beauty of a flower blooming,
a triumph or a fear.
We thank You, Spirit, for these cyber
friendships we have found.
A place where joy and laughter,
tears and sharing abound.
You've taken each daily thread and woven
a Masterpiece.
Into a beautiful garment, adorning friendships
that will never cease.
Knowing deep within our hearts, we are truly
kindred spirits.
Once again we ask, Thee,
"Give Us This Day, Our Daily Bread"
Our lives are better having passed this way,
Sharing a few moments of friendship bond.
Watch over each; Chloe, Deb, Cathy and Paula,
Our sustenance found in "Our Daily Thread".
May 2004
  • RECIPES: Family Favorites that became Customer Favorites!
    Paula's Pomodoro Pasta
    Paula George
    12 oz. angel hair pasta, cooked
    1/4 cup olive oil
    1/2 red onion or shallots, chopped
    4 cloves garlic, minced
    1/2 cup red wine
    1-28oz. can Italian Plum tomatoes with basil (I prefer San Marzano) hand crush tomatoes before adding to sauce
    2 tablespoons balsamic vinegar
    1 (10.75 ounce) can low-sodium chicken broth
    crushed red pepper to taste
    freshly ground black pepper to taste
    1/4 cup basil pesto
    2 tablespoons chopped fresh basil
    1/4 cup grated Parmesan cheese
    In large skillet, saute onion and garlic in olive oil for  5 minutes.
    Add wine to deglaze and cook down. Add next 6 ingredients and simmer
    for 10 minutes. Stir in fresh basil and grated Parmesan cheese.
    Reserve 1 cup of sauce for Eggplant.Toss with Angel Hair Pasta and serve.
    Garnish with additional basil and Parmesan cheese.
    Eggplant Parmesan
    Paula George
    1 eggplant, peeled and sliced into 1/4" slices
    2 eggs mixed with 1/2 cup milk
    Self Rising flour
    2 cups Panko bread crumbs seasoned with 1/2 tsp. salt,
    1 tsp. Italian seasoning, 1/2 tsp. fresh ground pepper
    1/2" oil in skillet for frying
    reserved pomodoro sauce
    1/3 cup grated Parmesan cheese
    Place eggplant in colander and season with salt. Let stand 20-30 minutes.
    In 3 shallow flour, egg mixture and bread crumb mixture.
    Dredge each slice in flour, egg wash & bread crumbs. Fry in preheated oil until golden, turning once. Place on parchment lined baing sheet. Top each with dollop of sauce and sprinkling of Parmesan. Bake in 350 preheated oven for 5 minutes to melt cheese.
    Serve immediately.
    For years, this has been a family favorite! With a few revisions,
    we also served this at LuVici's...a favorite of many customers...
    one lady told me she could just drink a bowl of sauce! haha
    There are so many variations that can be used in this combo.
    Saute chicken pieces or breast strips...blanched broccoli florets...
    use leftovers of chicken & broccoli...Sauteed Chicken Strips & Sundried
    Tomatoes or Sauteed Chicken Strips & Sauteed Mushrooms. My children love this
    Alfredo Sauce and I have used the same recipe for years!
    OH, several years ago I was on Sara's Secrets with Sara Moulton's
    live phone call. We were discussing leftovers and this is the recipe
    that I was talking about. They aired my picture as Sara was talking
    with me. I also told her that my family has always called leftovers,
    "re-runs" and many times they were incorporated to a totally
    different realm, whether entree, side dish or soup!
    Nana's Alfredo Sauce
    Paula George
    1 stick butter 1/2 cup
    1/2 cup flour
    1 tsp. salt
    1 /s tsp. fresh ground pepper
    1 tsp. oregano leaves
    2 tsp. parsley flakes
    1 tsp. basil leaves
    1 tsp. garlic powder
    1 tsp. onion powder
    2 cups heavy cream
    3 cups milk
    1 cup shredded Provolone
    1 cup shredded Parmesan
    (2 Tbsp. McCormick's Mediterranean Spiced Sea Salt can be used in lieu of the herbs & spices)
    Melt butter in saucepan. Add flour and whisk until smooth.
    Do not brown. Add seasonings, heavy cream & milk.
    Heat over med heat until hot, reduce heat to low and whisk in
    cheeses until melted. Adding 1/2 of each at a time makes it easier
    to melt.
    Sauteed Chicken Breast strips and blanched broccoli can be
    added to sauce or plated on fettucine pouring the sauce over last.
    Garnish with a sprinkling of Shredded Parmesan and Parsley.
    Serve with a salad and crusty bread!
    Serve over fettucine cooked al dente...
    I normally serve with sauteed chicken breasts and
    steamed broccoli (or "trees" as my children called them)  florets.
    Stuffed Meatloaf
    Alberta George (Momma)
    I make Momma's Stuffed Meatloaf...both at home and at work.
    My grandson makes it frequently after learning to make it at my home.
    1-1/2 lb.Ground chuck
    1 package Onion Soup Mix
    2 Eggs
    1/3 cup Water
    1/3 cup A-1 sauce
    1/3 cup ketchup
    1 cup Bread Crumbs
    Mix & pat into rectangle. Layer with sliced Swiss cheese and Deli ham.
    Roll up jelly roll style and place in loaf pan.
    Bake at 350 for 45 min to 1 hour.
    Topping:1 cup Ketchup,1/3 cup brown sugar, 1/3 cup worcestershire.
    Bake 10 minutes after adding topping.
    This is a wonderful sauce for pasta of any kind! It can be served with
    ravioli, gnocchi, fettucine or tortellini!
    Prosciutto Sage Cream Sauce
    Paula George aka mecookin
    3 Tbsp. extra virgin olive oil
    3/4 cups minced shallots
    1 lb. prosciutto sliced into thin strips
    1 cup white wine
    5 cups heavy cream
    1/3 cup julienned fresh sage
    3/4 tsp. white pepper
    1-1/2 cups grated Romano cheese
    Saute shallots and prosciutto in large skillet with olive oil.
    Add white wine and reduce by one half. Add heavy cream,
    sage and white pepper. Cook about 5-7 minutes until thickened.
    Stir in Romano cheese.
    Serve over your favorite pasta!
    Warm Banana Pudding
    Paula George
    6 Bananas sliced thin
    1 box Vanilla wafers
    Layer in 2qt casserole and prepare pudding. Pour pudding over and serve
    3 cups milk
    1/4 cup cornstarch
    1/2 cup sugar
    1/4 teaspoon salt
    1 1/2 teaspoons vanilla extract
    2 Tbsp. butter
    Scald 2 2/3 cups of the milk. Mix cornstarch, sugar and salt;
    stir in remaining 1/3 cup milk. Add to scalded milk and cook over
    low heat, stirring constantly, until thickened and smooth.
    Continue cooking vanilla pudding for about 5 minutes to thoroughly
    cook cornstarch. Cool vanilla pudding slightly;
    stir in vanilla & butter; pour over bananas & vanilla wafers.
    Vanilla pudding recipe serves 6.