March 2016 Newsletter

MARCH 2016 NEWSLETTER

FOOD FOR THOUGHT:

New Beginnings...

New beginnings cause the mind to wander...what does the future hold? 

do we learn from the past? move forward?

 or live in the past, holding ourselves back? 

I choose to learn, live, love and laugh! 

Always moving forward 

Paula 2010 

RECIPES:

HUDSON'S MAURICE SALAD

This salad was born in Detroit at the JL Hudson Department store, and is now served at Macy's. If I had to guess, I would say I've eaten hundreds of these salads in my life, and hope to have a hundred more. One of my all time faves. I remember when I was little, how excited I would be to go shopping with mom, and then have lunch. Of course, it was always a Maurice salad with extra olives. And fresh baked bread. Ahhhh. The simple pleasures of life.

DRESSING:
2 t. white vinegar
1 1/2 t. lemon juice
1 1/2 t. onion juice
1 1/2 t. sugar
1 1/2 t. Dijon mustard
1/4 t. dry mustard
1 c. mayonnaise
2 T. chopped fresh parsley
1 hard cooked egg, diced
salt to taste

SALAD INGREDIENTS:
14 oz. ham, cut into strips
14 oz. cooked turkey breast, cut into strips
14 oz. Swiss cheese, cut into strips
1/2 c. slivered, sweet gherkin pickles
1 head Iceberg lettuce, shredded
12-16 pimento stuffed green olives

Combine the first 6 dressing ingredients and stir to dissolve the sugar. Add remaining dressing ingredients and mix well. Combine the ham, turkey, cheese and pickles together in a large bowl. Toss together with the dressing. Divide the lettuce among plates, top with salad and garnish each plate with 2 olives.
(serves 6-8)

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Zesty Salmon Burgers
1 can (14-3/4 oz) salmon, drained, skin & bones removed
2 eggs
1/2 cup dry bread crumbs
1/4 cup finely chopped onion
1/4 cup mayonnaise
1 to 2 Tbsp. prepared horseradish
1 Tbsp. diced pimentos, optional
1/4 tsp. salt
1/4 tsp. black pepper
2 Tbsp. butter or margarine
2 Tbsp. oil

4 rolls of choice, split
Lettuce Leaves
Condiments: Spicy Mustard, Horseradish Mayo, or Tartar Sauce

Combine the first 9 ingredients and mix well. Shape into 4 patties. In a skillet, over medium heat, melt butter with oil and cook patties until browned; about 6 minutes each side. Serve on split rolls with lettuce and choice of spread.

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MY SALMON LOAF (Margaret Lake)

> Loaf:
> 1/2 onion chopped
> 1 tall can pink salmon, drained

> 2 cups herbed stuffing mix
> 2 eggs

> 1 can cream of shrimp or cream of mushroom soup
> 2 Tbsp. lemon juice

> 2 Tbsp. minced parsley
> 2 Tbsp. melted butter
>

1 carrot peeled and grated

> 2 Tbsp. chopped green bell pepper
>

Combine above ingredients. Place in greased loaf pan. Bake at 350
for 30-40 minutes until set.

> Sauce:
> 1/3 cup butter
> 1/2 cup AP flour

> 2 cups milk
> 1 cup blanched green peas
> Salt & Pepper to taste

> Melt butter in sauce pan. Add flour. Gradually add milk stirring &
cook until thickened. Stir in peas and season to taste. Spoon over
slices of Salmon Loaf. 

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Chocolate Truffles
½ Cup unsalted butter
2 1/3 C confectioner’s sugar
½ C cocoa
1/4 cup heavy or whipping cream
1 1/2 teaspoon vanilla
Centers: pecan, walnuts, whole almonds or after-dinner mints
Coatings: coconut, crushed nuts,confectioners sugar
Cream butter in large mixer bowl.

Combine 2 1/2 cups confectioners' sugar and the cocoa; add alternately with cream and vanilla to butter.  Blend well. Chill until firm.

Shape small amount of mixture around desired center; roll into 1 inch balls.

Drop into desired coating and turn until well covered.

Chill until firm.

Makes about 3 dozen truffles

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Chocolate Cobbler

13x9 baking dish, melt 1-1/2 sticks butter.
Combine:
1-1/2 cups self-rising flour
1-1/4 cups sugar
1 cup cocoa
1 cup milk
2 tsp. vanilla extract
Spread over melted butter.
Combine:
1/2 cup cocoa
1-1/2 cups sugar
.
Bring 2-1/4 cups water to boil and combine with sugar/cocoa mixture. Pour over batter mixture in pan. Do not stir. Bake at 350 for 35-40 minutes.
Serve warm, topped with vanilla ice cream.