Wednesday, February 27, 2013

March 2013 Newsletter

Hi Everyone...
A couple of days early, but March is just around the corner...I'm sure most of us would say, "And, HOPEFULLY, SPRING!"
These constant weather changes just don't agree with allergies/sinus/arthritis!
Hope this finds all well!

To all my family and friends...
I Wish for You...
Moments of Peace, Serenity, and Commitment;
Filling the depths of your Heart & Soul.
I Wish for You,
Days of Health, Wealth, and Happiness;
Growing daily as you travel life's Pathway.
I Wish for You,
Years of Life, Love and Laughter;
Seeking the Pathway to make you Whole.
I Wish for You,
A lifetime of Giving, Receiving and Knowing
Blessings overflowing at completion of each day.
Paula George 2003

Recipes: With a Little Help from My Friends!
Thanks, Becky!
Mock Chilies Relleños for Crock Pot
posted by decolady
My grandmother sent me that recipe in 1976. I've been using it ever since. This is one my family enjoys - the flavour of Chilies Relleños with a lot less trouble. I serve them with
Mexican Red Sauce.
2 tsp butter
2 4 oz. cans whole canned green chilies
½ lb cheddar cheese, grated
½ lb Monterey Jack cheese, grated
4 eggs, separated
3 Tbsp flour
¾ cup milk
Grease bottom and sides of crockpot. Seed peppers and cut in strips. Place half in bottom of crockpot. Layer in order: cheddar, chilies, Jack. Beat egg whites till stiff. Fold in slightly beaten yolks, flour and milk. Pour into crockpot. Cover and cook on HI 2-3 hours.
Mexican Red Sauce
posted by decolady
Mexican food is just about our favourite cuisine and we lean toward Tex-Mex. After margaritas , I love chiles relleños stuffed with cheese. Then there are cheese enchiladas, coconut shrimp, quesadillas and the list goes on. Here is a sauce recipe I got from a friend south of the border nearly 30 years ago. It is good to use for chiles relleños, huevos rancheros, enchiladas, etc.
4 slices bacon, diced
1 large onion, chopped
hot water
1 15 oz can tomato sauce
1 10 oz can Rotel tomatoes and green chiles
Fry bacon until crisp and remove from skillet to drain on paper towels. Sauté onion in grease. Add flour to make a roux. Stir in hot water as for gravy. Add tomato sauce and Rotel tomatoes. Break up tomatoes into small pieces. Simmer until thickened and stir in cooked bacon.
Thanks, Rick!
Gorgonzola Broccoli Casserole
posted by cowboi
PREP AND COOK TIME: About 1 hour
MAKES: 12 to 14 servings
3 pounds broccoli
1/4 cup (1/8 lb.) butter, plus 1 tablespoon melted
1/4 cup all-purpose flour
2 cups milk
2 packages (3 oz. each) cream cheese, cut into 1/2-inch chunks
1/2 cup crumbled gorgonzola or other blue cheese
2 cups 1/2-inch cubes French or other firm white bread (3 oz.)
1. In a 5- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Rinse broccoli and trim off and discard tough stem ends; if skin on stalks is tough, peel stalks. Cut broccoli into 1-inch pieces. Add to boiling water and cook just until barely tender when pierced, 3 to 5 minutes. Drain.
2. Rinse and dry pan. Add 1/4 cup butter to pan and melt over medium heat. Stir in flour until smoothly blended; cook until bubbly, about 1 minute. Add milk and stir over medium-high heat until mixture is boiling and thickened, about 3 minutes. Add cream cheese and gorgonzola; whisk until smoothly blended. Stir in broccoli. Pour into a shallow 2 1/2- to 3-quart casserole.
3. In a blender or food processor, whirl bread cubes into coarse crumbs; you should have about 1 1/3 cups. In a small bowl, mix crumbs with 1 tablespoon melted butter. Sprinkle evenly over broccoli mixture.
4. Bake in a 350° regular or convection oven until casserole is hot in the center and crumbs are golden, 20 to 30 minutes.
Per serving: 150 cal., 60% (90 cal.) from fat; 5.5 g protein; 10 g fat (6.4 g sat.); 9.9 g carbo (1.9 g fiber); 197 mg sodium; 31 mg chol.
Copyright 2003 Sunset Publishing Corporation
Denise Marshall elevates classic broccoli in cheese sauce by using gorgonzola. You can prepare the casserole through step 3 up to 1 day ahead; cover and chill. Uncover and continue with step 4.
Coconut Shrimp With Mustard Sauce
posted by mecookin (BTW, I am mecookin)
Source: Southern Living Cooking School Fall of 1998
My family HAS to have varied seafood dishes for Christmas. We started this years ago when my Momma lived in the New Orleans area. Here's a really good recipe from Southern Living Cooking School Fall of 1998.
Prep time: 45 minutes
Cook time: 20 minutes
1-1/2 lbs. unpeeled, jumbo fresh shrimp
2 cups biscuit mix (Bisquick or Pioneer), divided
1 cup beer
1/2 tsp. salt
1/8 to 1/4 tsp. ground red pepper
3 cups flaked coconut
Vegetable oil
Mustard sauce ( recipe follows)
1) peel shrimp, leaving tails intact, devein & butterfly, if desired. Set aside.
2) Stir together 1 cup biscuit mix and beer until smooth.
3) Stir together remaining 1 cup biscuit mix, salt and ground red pepper. Coat shrimp with dry mixture; dip into beer mixture, allowing excess coating to drip, and gently roll in coconut.
4) pour vegetable oil to a depth of 3 inches in a large saucepan or deep skillet. Heat to 350 degrees. Cook shrimp, a few at a time, 1 or 2 minutes or until golden; remove and drain on paper towels. Serve immediately with Mustard Sauce. Yields 10-12 appetizer servings.
I use Pioneer brand baking mix.
Mustard Sauce:
Prep time: 2 minutes
1/2 cup Grey Poupon dijon mustard
2 Tbsp. light brown sugar
2 Tbsp. pineapple juice
1/8 to 1/4 tsp. ground red pepper
Whisk together all ingredients. Makes 2/3 cup.
Also delicious with a Mustard/Apricot Pepper Jelly Sauce for dipping.
My eldest son, Jeremy, recently celebrated 43 years of life! This is his favorite cake!
Yellow Cake with Cooked Peanut Butter Frosting
aka 1-2-3-4 Cake
1 cup (2 sticks) butter, at room temperature
2 cups sugar
4 eggs
3 cups sifted self-rising flour
1 cup milk
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees F.
Grease and flour 3 (9-inch) cake pans. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Spread batter in each pan to level. Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely and spread cake layers with your favorite frosting to make a 3-layer cake.

Peanut Butter Frosting
2 cups light brown sugar
1 cup cream or evaporated milk
pinch of salt
1/2 cup peanut butter
2 Tbsp. unsalted butter
1 tsp. vanilla extract
Combine sugar, cream and salt in heavy saucepan. Cook over medium heat, stirring continually until mixture reaches soft ball stage of 240-245 degrees. Remove from heat, add remaining ingredients and whip until mixture is of spreading consistency.
Frost tops and sides of cooled layers.

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