December 2015 Newsletter

December 2015 Newsletter

FOOD FOR THOUGHT:

Lighten my heart today, Creator, with the beauty of Mother Earth.

Show me the "important" little things, that I'll recognize their worth.

Harken to my praise for the many gifts, You lovingly bestow...

All thanks & praise to Thee, I'll respond in prayer my thankfulness to show.

Paula 2003

Creamy Tomato Basil Soup

One of my favorite sandwiches is a Triple Grilled Cheese that I served at Canebrake.
He used to order 2 of them every Saturday!  It also became a favorite of some customers from the Courthouse. The Creamy Tomato Basil soup is one of my
requested soups by a former customer at LuVici's.


Two slices wheatberry bread (preferably Rotella brand)
softened cream cheese
2 slices Swiss cheese
2 slices Colby or Cheddar cheese
sliced purple onion
sliced tomatoes
salt & pepper
butter

Butter both sides of bread. Place on hot grill pan and brown. Turn and spread softened cream cheese on grilled side of bread. Top with onions, tomatoes, salt & pepper and remaining cheeses. Put sandwich together and grill remaining buttered sides until sandwich is browned and cheeses are melted.

Optional: Can also add ham or bacon to make them heartier!

Creamy Tomato Basil Soup
Paula George Smith

4 Tbsp. butter
1 med onion, chopped
1/2 cup diced celery
1/2 cup shredded carrots
1 tsp. minced garlic
4 Tbsp. flour
28 oz. can diced tomatoes with juice
8 oz. can tomato sauce
1 qt. chicken broth or vegetable broth
1/4 tsp. crushed red pepper
salt and fresh ground pepper to taste
1/3 cup julienned, fine basil leaves
1 cup heavy cream or culinary cream, if available

In stockpot, melt butter. Saute onion, celery, carrots for 5 minutes. Add garlic
and cook 1 more minute. add flour and cook 2 minutes. Add remaining ingredients
except basil and heavy cream, bring to slow boil and simmer for 30 minutes. With
immersion blender. puree. Stir in heavy cream and basil and heat through (about
5 minutes). Do not boil.

Rose & Ivy Southern Pecan Cheese Bake

1/2 cup mayonnaise

One 8 oz pack cream cheese

One cup grated cheddar cheese

2 green onions (chopped)

6 Ritz crackers (crushed)

8 slices bacon (cooked and crumbled)

1/2 cup any Rose & Ivy Southern Pecan Pepper Glaze/Jelly or 1/2 cup any pepper jelly & 1/4 cup toasted chopped pecans

Mix mayonnaise, cream cheese, cheddar and onions in greased quiche or pie plate. Top with

crackers and bake at 350 degrees for 15 minutes. Remove from oven and top with bacon.

Drizzle Rose & Ivy Southern Pecan Pepper Glaze or Jelly over all and serve with crackers.

Momma Box Cookies
2 cups butter
2 cups sugar
2 cups brown sugar (I use Dark)... 
4 eggs
2 tsp. vanilla
Cream together.
Fold in:
4 cups AP flour
2 tsp. baking soda
1 tsp. baking powder
Stir in:
4 cups oatmeal
4 cups crushed corn flakes
2 cups shredded coconut
2 cups chopped pecans
2 cups semi-sweet chocolate chips or 2 cups dried craisins
Drop by 3-4 oz scoops on parchment sheet and bake at 325 in convection oven for 10-12 minutes.Dough may be frozen in scoops, removed to parchment lined baking sheet for 20 minutes and then baked.

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

Directions

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.