Wow,
Can you believe another year is at hand? Wishing all health and happiness in the coming year!
Sad, that this year begins with some friends and family no longer with us in this walk of life.
Glad, that there are signs of new beginnings for many!
Blessings to all!
Hugs,
Paula
(>'-'<)
Food For Thought:
Your Life Canvas
by Paula 2009
Your Life Canvas
by Paula 2009
Brushes in hand...we contemplate our palette of life...choices we will make
Each day brings added touches...some of warmth and beauty
Yet others, not so creative...day ends with a blank canvas
Contemplate carefully, making strokes of color to enhance your canvas
Build on your canvas, adding texture and warmth...embrace beauty
Be creative...sensitive, inspired, preparing a masterpiece...
Unfolding the Master Artist's plan, allowing His guidance of each stroke.
***************************************************************************************************************************
Baked Spaghetti
Makes 8-10 servings
1 lb. ground chuck, browned and drained
1 lb. sausage ( I use hot) browned and drained
2 medium onions, chopped and cooked with meat
1/2 tsp. minced garlic (1 tsp.)
(1 tsp. chili powder, 1 tsp. dried basil, 1 tsp. dried oregano)
1/2 tsp. salt
1/2 tsp. pepper
1 small can mushrooms
1 48 oz. jar spaghetti sauce
1 1/4 cup water
Combine the above ingredients and simmer 30 minutes
8 oz. pkg. uncooked spaghetti noodles
8 oz. grated sharp cheddar cheese
8 oz. grated mozzarella
Use a large (13x9 or larger) casserole dish. Put a little
sauce in the bottom of dish, then begin layering:
1/2 of the spaghetti noodles
1/2 of the sauce
1/2 of each cheese
Repeat layers
Spray aluminum foil with cooking spray before
covering. Place in refrigerator over night.
Set out 30 minutes before baking.
Next day , bake covered at 325 degrees for 35 minutes,
then remove foil and bake another 10 minutes.
Each day brings added touches...some of warmth and beauty
Yet others, not so creative...day ends with a blank canvas
Contemplate carefully, making strokes of color to enhance your canvas
Build on your canvas, adding texture and warmth...embrace beauty
Be creative...sensitive, inspired, preparing a masterpiece...
Unfolding the Master Artist's plan, allowing His guidance of each stroke.
***************************************************************************************************************************
Baked Spaghetti
Makes 8-10 servings
1 lb. ground chuck, browned and drained
1 lb. sausage ( I use hot) browned and drained
2 medium onions, chopped and cooked with meat
1/2 tsp. minced garlic (1 tsp.)
(1 tsp. chili powder, 1 tsp. dried basil, 1 tsp. dried oregano)
1/2 tsp. salt
1/2 tsp. pepper
1 small can mushrooms
1 48 oz. jar spaghetti sauce
1 1/4 cup water
Combine the above ingredients and simmer 30 minutes
8 oz. pkg. uncooked spaghetti noodles
8 oz. grated sharp cheddar cheese
8 oz. grated mozzarella
Use a large (13x9 or larger) casserole dish. Put a little
sauce in the bottom of dish, then begin layering:
1/2 of the spaghetti noodles
1/2 of the sauce
1/2 of each cheese
Repeat layers
Spray aluminum foil with cooking spray before
covering. Place in refrigerator over night.
Set out 30 minutes before baking.
Next day , bake covered at 325 degrees for 35 minutes,
then remove foil and bake another 10 minutes.
************************************************************************************************************************************
Enchilada Casserole
from my kitchen
Paula George
1 lb. ground sirloin, browned and drained.
Add 1 packet taco seasoning and cook according to directions for taco meat.
1 medium onion, chopped, add with taco seasoning.
1 can refried beans,
1 can black sliced olives, drained
8 corn tortillas
1 can enchilada sauce.
2 cups shredded Mexican cheese medley.
from my kitchen
Paula George
1 lb. ground sirloin, browned and drained.
Add 1 packet taco seasoning and cook according to directions for taco meat.
1 medium onion, chopped, add with taco seasoning.
1 can refried beans,
1 can black sliced olives, drained
8 corn tortillas
1 can enchilada sauce.
2 cups shredded Mexican cheese medley.
Prepare meat & onions.
On each tortilla place 2-3 Tbsp. refried beans and meat/onion mixture. Roll and place in 13x9 baking dish. Top with black olives and pour enchilada sauce over. Sprinkle cheese over top. Cover and bake at 350 for 40-45 minutes.
Serve with diced tomatoes, diced onions, salsa, sour cream for additional toppings.
On each tortilla place 2-3 Tbsp. refried beans and meat/onion mixture. Roll and place in 13x9 baking dish. Top with black olives and pour enchilada sauce over. Sprinkle cheese over top. Cover and bake at 350 for 40-45 minutes.
Serve with diced tomatoes, diced onions, salsa, sour cream for additional toppings.
********************************************************************************************************************************
Mo Better Cajun Shrimp & Sauce
5 lbs. 21-25 count peeled & de-veined shrimp,
Tail-on and butter-flied
Tail-on and butter-flied
Batter:
4 eggs
1-½ cups cornstarch
1-½ cups all-purpose flour
1-½ teaspoons baking powder
1 teaspoon salt
1 teaspoon black pepper
2 Tablespoons Cajun seasoning
1-½ cups milk
4 eggs
1-½ cups cornstarch
1-½ cups all-purpose flour
1-½ teaspoons baking powder
1 teaspoon salt
1 teaspoon black pepper
2 Tablespoons Cajun seasoning
1-½ cups milk
Whisk batter until smooth. Dip shrimp in batter (allow excess batter to drip from shrimp) and drop into 350 degree oil, cook for 3 minutes until golden.
Mo Better Sauce
2/3 cup mayonnaise
2 cups Thai Sweet Chile Sauce
2 teaspoons minced garlic
1 teaspoon black pepper
½ teaspoon salt
½ teaspoon crush red pepper flakes
2 cups Thai Sweet Chile Sauce
2 teaspoons minced garlic
1 teaspoon black pepper
½ teaspoon salt
½ teaspoon crush red pepper flakes
Whisk together and drizzle over shrimp when fried.
*************************************************************************************************************************************
PICANTE CHICKEN
1-1/2 cups hot picante sauce
3 tablespoons packed light brown sugar
1 tablespoon spicy mustard
4 skinless boneless chicken breast halves
3 cups hot cooked rice (I use Zatarain's yellow rice)
3 tablespoons packed light brown sugar
1 tablespoon spicy mustard
4 skinless boneless chicken breast halves
3 cups hot cooked rice (I use Zatarain's yellow rice)
Mix picante sauce, sugar and mustard.
Place chicken breasts in a 2 quart shallow baking dish.
Pour mixture over chicken.
Bake at 400 for 20 minutes.
Serve over rice.
***************************************************************************************************************************************
Double ChocolateTiramisu
from the kitchen of Paula aka Nana!
from the kitchen of Paula aka Nana!
2-3 packages Ladyfingers (enough for 2 layers in 10" springform pan)
2 cups strong coffee
1/2 cup kahlua divided
1/2 cup cocoa powder
1 cup hot water
1 cup semi sweet chocolate chips
1-1/4 cups heavy cream divided
1 cup confectioner's sugar
3 cups marscapone cheese
2 cups strong coffee
1/2 cup kahlua divided
1/2 cup cocoa powder
1 cup hot water
1 cup semi sweet chocolate chips
1-1/4 cups heavy cream divided
1 cup confectioner's sugar
3 cups marscapone cheese
Garnish:
1 Tbsp cocoa powder mixed with 1 Tbsp confectioner's sugar for dusting
1 Tbsp cocoa powder mixed with 1 Tbsp confectioner's sugar for dusting
Dissolve cocoa powder in hot water. Melt semi sweet chocolate with 1/4 heavy cream in 30 second intervals in microwave.
Beat 1 cup heavy cream with confectioner's sugar until soft peaks form. Add cocoa & chocolate mixtures, marscapone and 1/4 cup kahlua. Beat on low speed until combined.
Line springform pan with plastic wrap. Combine 1/4 cup kahlua with coffee. Dip 1 side of ladyfingers in coffee/Kahlua mixture. Place in bottom of pan. Spread 1/2 of the Chocolate Marscapone mixture over. Repeat another layer of dipped ladyfingers and remainder of Chocolate Marscapone mixture. Sprinkle with cocoa/confectioner's sugar. Cover with plastic wrap and refrigerate 6-8 hours or overnight. Remove outer ring from pan and plate tiramisu on serving plate. Enjoy!
Beat 1 cup heavy cream with confectioner's sugar until soft peaks form. Add cocoa & chocolate mixtures, marscapone and 1/4 cup kahlua. Beat on low speed until combined.
Line springform pan with plastic wrap. Combine 1/4 cup kahlua with coffee. Dip 1 side of ladyfingers in coffee/Kahlua mixture. Place in bottom of pan. Spread 1/2 of the Chocolate Marscapone mixture over. Repeat another layer of dipped ladyfingers and remainder of Chocolate Marscapone mixture. Sprinkle with cocoa/confectioner's sugar. Cover with plastic wrap and refrigerate 6-8 hours or overnight. Remove outer ring from pan and plate tiramisu on serving plate. Enjoy!
