Sunday, March 16, 2014

MARCH 2014 NEWSLETTER





FOOD FOR THOUGHT:
 I Awaken

I Awaken each Morning Surrounded by Your Love,
Refreshed by Your Love Stirring Within My Heart,
Contentment of being Given Another Restful Evening Lying next to You.
I Awaken each Morning Anticipating another Day Together,
Renewed within My Heart, Being Able to Touch You Lying next to Me,
Knowing the Our Heavenly Father brought US Together as One,
and Filled with Overflowing Love for You, As We Lie Together.
I Awaken Each Morning Knowing What it Holds,
Another Day Together in Life's Pathway,
Another Chance to be Together, Grow Together, and Love Together,
Striving to be the Best US can be.
I Lie down Each Night Surrounded by Your Love,
Refreshed in Knowing We've had Another Day Together,
Another Day Loving Each Other in Life's Pathway,
Striving to the the Best US can be.
Only to Awaken each Morning Surrounded by Your Love.............    Paula 2001


RECIPES:
UN~STUFFED CABBAGE ROLLS

I saw this easy, healthy recipe and had to try it. I'm glad I did! 
My family says I can make this again, and I don't mind if I do!
Cabbage is a super food with lots of nutrients! Among many other health benefits,
it is known for healing stomach ulcers and preventing cancer --especially colon cancer.
It is a very alkaline forming food. Eat it often!


Ingredients:

1 1/2 to 2 pounds lean ground beef or turkey
1 tablespoon oil
1 large onion, chopped
1 clove garlic, minced
1 small cabbage, chopped
2 cans (14.5 ounces each) diced tomatoes
1 can (8 ounces) tomato sauce
1/2 cup water
1 teaspoon ground black pepper
1 teaspoon sea salt

Preparation: In a large skillet, heat olive oil over medium heat.
Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender.
Add the garlic and continue cooking for 1 minute.
Add the chopped cabbage, tomatoes, tomato sauce, pepper, and salt.
Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender. Yield: Serves 6 to 8

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South Pacific Casserole

from luv2cook

"me" This recipe was given to me by a girlfriends Mom in the late 60's. You can make a lot or
divide it or make a little.
Bake 350 for about 1 hour with foil on
It starts with 1 boiled chicken...I now just use a rotisserie chicken cut up bite size.
1 pkg of corn tortillas torn...if you buy a large pkg of tortillas heat the leftovers in foil for the bread
1 can of cream of chicken soup
1 3oz. can of evaporated milk
1 can of green chilies
fresh or canned mushrooms chopped...I think this can be optional
1/2 cup finely chopped onion
I also add either garlic powder or fresh clove of garlic minced, 1 tsp of cumin, good pinch of
cayenne pepper and black pepper
grated cheddar cheese

In a large casserole dish, 9x13, spray Pam on the bottom, layer torn tortillas over the bottom.
Mix soup, milk, chilies, onions, mushrooms and spices in a large bowl and add the diced chicken.
Pour this carefully over the tortillas and top with another layer of torn tortillas. Top with
grated cheese. Back then it was just a simple cheddar but of course you could mix it with pepper jack
or just use pepper jack. Also you could use the Colby Jack mixture you buy in the stores. You could also
add frozen corn (thawed) and black olives. But its a week nite casserole so I usually go simple.
Serve with a little salsa when you plate the casserole and a tossed salad. Tonight I'm making creamed
corn for a side...we love creamed corn from corn out of our garden last year.

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Mexican Cheesecake
decolady/Becky

Some of you will recall I went to a holiday party at my niece's and this was brought by one of the attendees.
It looked gorgeous and was one of the hits of the party.

crust:
2/3 cup crushed tortilla chips
2 Tbsp butter, melted

filling:
1 cup cottage cheese
3 (8oz) packages cream cheese, softened
4 eggs
10 oz sharp cheddar cheese, grated
4 1/2 oz can chopped green chilies, drained
1/4 tsp Tabasco sauce

topping:
8 oz sour cream
8 oz onion dip

garnishes
bell pepper
diced tomatoes
sliced or chopped olives
chopped green onions


Combine chips and butter. Press into bottom of a 9" springform pan and bake at 350°F for 15 minutes.

Process cottage cheese in a blender or food processor until smooth. Transfer to mixing bowl along with cream cheese. Mix on medium speed until well blended. Add eggs, one at a time, beating well after each. Blend in the cheddar cheese, chilies, and Tabasco sauce. Pour this mixture into the crust. Bake at 350°F for one hour.

Combine sour cream and onion dip. Spread mixture over hot cheesecake and return to oven for 10 minutes. Remove from oven and cool slightly. Using a knife, go around the sides of the pan to loosen the cheesecake. Cool completely before removing the rim. Refrigerate until ready to serve.

Move cheesecake to serving dish. Garnish and serve with tortilla chips.

Readers' notes say to double the amount of tortilla chip and butter crust. Also spray pan with Pam. Can use 2 cans of green chiles also.

In Becky's picture, she garnished with a red pepper top in the center, surrounded by rings of chopped green onions, diced tomatoes, and chopped black olives.

I made this today and made a small testing one and it is delicious. The flavors are subtle and creamy. It will be great when garnished as Becky did it.

Francie

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Chile Rellenos Casserole

2 eggs
1 C evap skim milk
1 tsp salt
1/2 C Bisquick
8 oz. shredded Jack cheese
8 oz. shredded cheddar cheese
2 cans chopped green chiles (I used 1 C of the fresh roasted, chopped)

Mix eggs and batter ingreds. Add cheeses and chiles.
 Cooking spray a 9-inch square baking pan, pour in, bake at 350 for 50-60 minutes.
Let stand for ~5 minutes before cutting.

Chiles Rellenos Casserole

1 cup half and half
2 eggs
1/3 cup flour
1/4 teaspoon salt
1/4 teaspoon cumin
3 cans of whole green chiles, 4 ounces each
1/2 pound Monterey Jack cheese, grated
1/2 pound sharp cheddar cheese, grated
1 can tomato sauce, 8 ounces

Preheat oven to 375º. Grease 9 x 9 inch casserole dish.

Rinse chiles to remove seeds. Drain on paper towels.

Layer chiles on bottom of casserole dish. Top with mixture of cheeses, reserving 1/2 cup for top.
Whisk together half and half, eggs, flour, salt and cumin. Pour over cheese.
 Drizzle top with tomato sauce and sprinkle with reserved cheese.

Bake for 45-60 minutes, till browned and cooked in center. Cool a few minutes before slicing.

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Brigham’s Hot Fudge Sauce
from Regina McCarthy Furman

1/2 cup butter
5 squares unsweetened baking chocolate (I used semisweet chocolate)
1 pound confectioner’s sugar, sifted
I can evaporated milk tall size 12 oz.
1 1/2 teaspoons vanilla

Melt butter and chocolate in saucepan. Add sugar and evaporated milk.
Cook over low heat for 10 minutes (maybe longer) (more like twenty minutes for me) until thick.
Add vanilla. Serve warm. Reheats well, stirring often in the micro at half power.

My note: A warm brownie topped with vanilla bean ice cream & Brigham's Hot Fudge Sauce is a delightful dessert!

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Caramel Apple Dump cake recipe with 4 ingredients ~

 Ingredients

•2 cans of apple pie filling (you can also use cherry, blueberry, etc.)
•1 box of yellow cake mix
•2 sticks of butter, melted (1 cup)
•1/2 cup caramel sauce (like you would put on ice cream)
•1/2 tsp cinnamon (optional)
•1/2 cup chopped pecans (optional)
•Whipped cream for garnish (optional)
Instructions
1.In a greased 9x13 dish, mix apple pie filling and caramel sauce.
2.You may add in the 1/2 tsp cinnamon if desired.
3.Spread evenly in pan.
4.Pour dry cake mix directly on top of the pie filing and spread evenly.
5.Top with melted butter and pecans (optional).
6.Bake at 350 degrees for 45-50 minutes or until top is golden brown and apple filling is bubbly around the edges.
7.Serve with ice cream or whipped cream.
8.Enjoy!



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