Sunday, May 4, 2014

MAY 2014 Newsletter

Afternoon Everyone,

It is a beautiful afternoon in Alabama, sunshine is abundant! So nice after all the storms last week...prayers continued for those that were affected by the storms.
This month's recipes include a variety of salads. Enjoy!

Hugs,

Paula aka mecookin
FOOD FOR THOUGHT:

This is one of my favorite writings and always comes to mind when spring arrives.




Cleaning Cupboards & My Heart

Today while cleaning cupboards
With organized houswifly art
I suddenly decided
To clean the cupboards of my heart.
I threw out negative criticism
To the trashpile-to the fire!
I added extra cups of appreciation
And worthwhile thoughts that will inspire.
I threw out constant condemnation
Which says, you're wrong, I'm right!
I put in an extra measure of consideration
For all folks, red, yellow, black, & white.
Yes, out went constant complaining
Grumbling about those trivial things
I put in smiles and laughter,
To ease the tensions each day brings.
Friends, let's all clean our cupboards,
With help from Creator above
Throw out pride and hatred, too.
Replaced with humility and love..Paula 2003



Caramelized Pears & Salad

5 pears, unpeeled and cored
2 Tbsp. Butter
1/4 cup pure Maple syrup...
1/4 cup Dark Rum
1 tsp. vanilla extract
1/4 cup Splenda brown sugar blend or 1/2 cup dark brown sugar
1/4 tsp. salt
zest of one Naval orange
juice of one Naval orange
2 Tbsp. dark rum
1 Tbsp. cornstarch
Stand cored pears in crockpot, I used my small 2-1/2 qt. crockpot.
Combine next 6 ingredients and pour over. Sprinkle with orange zest.
Cover and cook on high for 2 hours. Remove pears. Whisk together orange juice, rum and cornstarch.
Add to liquid and cook for 10 minutes on high until thickened. Spoon over pears and cool to room temp.

Salad:
3 butter lettuce leaves per serving
1 caramelized pear per serving
1 oz. crumbled bleu cheese per serving
1 Tbsp. toasted walnuts per serving
2 Tbsp. sauce per serving
Place lettuce on salad plate. Set pear in middle of lettuce.
Sprinkle with bleu cheese and walnuts. Drizzle with sauce and serve.




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Another Chicken Salad
Paula George

3 cups chicken, shredded (leftover from the chicken savoy)
1 cup sliced red grapes
1/2 cup bleu cheese crumbles
1/2 cup chopped celery
1/2 to 3/4 cup mayonnaise ( I prefer Duke's)
2 Tbsp. white wine vinegar
2 Tbsp. fresh chopped parsley

Combine all ingredients. Refrigerate for 1 hour before serving.
Delicious for sandwiches or with crackers for a salad plate.

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As printed: Cooking Club of America magazine Spring 2012
As a managing chef at a restaurant, Paula loves to introduce new recipes to her customers.
In this hearty entree salad, which she makes for family and friends,
Paula included two of her favorite salad add-ins, avocados & hard-cooked eggs.
And she altered the traditional Caesar dressing. "I experimented to create one that didn't contain raw eggs,"
she says. '

Chicken-Avocado-Egg Caesar Salad
Dressing:
1/4 cup mayonnaise
1/4 cup shredded Parmesan cheese
4 teaspoons lemon juice
2 garlic cloves, minced
2 anchovies
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1.4 teaspoon Kosher salt
1/2 teaspoon pepper
1/2 cup canola oil
Salad:
8 cups chopped romaine lettuce
2 cups shredded deli rotisserie chicken or grilled chicken
4 hard-cooked eggs, coarsely chopped
2 avocadoes, diced
1 cup cherry or grape tomatoes, halved
1 cup homestyle croutons
1 cup shredded Parmesan cheese
1. Pulse all dressing ingredients except oil in food processor until combined. Add oil; pulse until blended.
2. Combine all salad ingredients except croutons and cheese in large bowl. Toss with half of the dressing
(about 6 Tablespoons). Top with croutons and 1 cup cheese; pass remaining dressing separately.

Hope you enjoy!



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Fresh Broccoli Salad

Ingredients
2 heads fresh broccoli
1 red onion
1/2 pound bacon
3/4 cup raisins or craisins (I prefer craisins)
3/4 cup sliced almonds
1 cup mayonnaise
1/2 cup white sugar
2 tablespoons white wine vinegar
Directions
Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.
Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, your favorite nuts and mix well.
To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve.

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GREEN GRAPE SALAD

Ingredients
4     pounds seedless green grapes
1     (8 ounce) package cream cheese
1     (8 ounce) container sour cream
½     cup white sugar
1     teaspoon vanilla extract
4     ounces chopped pecans
2     tablespoons brown sugar
Directions

Wash and dry grapes. In a large bowl, mix together the cream cheese, sour cream, sugar and vanilla.
Add grapes and mix until evenly incorporated. Sprinkle with brown sugar and pecans,
mix again and refrigerate until serving.
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Lima Bean Salad:

from Kay Burlingame

1 pound of cooked lima beans,
1 small red onion,
1 cup mayo,
2 teaspoons grated white horseradish,
1 teaspoon Worcestershire sauce,
2 T. lemon juice,
1/2 t. salt,
dash of Tabasco sauce,
1 teaspoon crumbled fresh rosemary,
3 slices bacon, crisp-fried and crumbled.
Mix all together and gently fold in and coat lima beans.
Chill overnight (may use fresh or frozen beans) 8 servings

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SPINACH SALAD
Mary Green Leeth Nat'l Bank  circa 1980


2 packages (10 oz.) chopped spinach, thawed and drained well
1 cup grated cheddar cheese
5 boiled eggs, grated
1 medium onion grated
Combine above ingredients. Prepare dressing and add to spinach mixture. Chill
before serving.
Dressing:
1-1/4 cups Mayonnaise
2 teaspoons lemon juice
1 Tbsp. prepared horseradish
few drops of Tabasco
2 teaspoons vinegar

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