Saturday, March 5, 2016

March 2016 Newsletter



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 


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.
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
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)

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.

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. 

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

Chocolate Cobbler

13x9 baking dish, melt 1-1/2 sticks butter.
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.
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.