Wednesday, June 1, 2016

June 2016 Newsletter


Food for Thought:
by Paula George 11/02/2004

My heart ACHES, watching that little one, their body afflicted in
this life.
My heart ACHES, watching that mother, filled with anguish and fervent
prayer, ministering to her child.
My heart ACHES, watching that caregiver, feeling despair, questioning 

their limited knowledge for the afflicted.

My heart PRAYS, blessings daily, health restored and happiness for
that little one.
My heart PRAYS, courage, strength and a heart full of love for this
mother as she ministers.
My heart PRAYS, knowledge, compassion and medical breakthroughs to
those chosen caregivers.

My heart REJOICES, watching that little one, a Little Warrior,
through all.
My heart REJOICES, watching that mother, encompassing her child with
a heart full of love.
My heart REJOICES, watching that caregiver, continually striving,
seeking a cure.

My heart SINGS, praises to Great Spirit, knowing that little one,
that mother, that caregiver...
Are carried through each day.
My heart SINGS, granted blessings, answered prayers, healing; and the
Greatest Gift, LOVE.
My heart ACHES, My heart PRAYS, My heart REJOICES...and with each
breath, My heart SINGS...

Love you all with ALL MY HEART,

Coconut Cream Pie

9" deep dish pie pastry shell, baked


1/2 cup plus 2 Tbsp. sugar
1/4 cup cornstarch
pinch of salt
5 beaten egg yolks
1-3/4 cups milk
2/3 cup evaporated milk
1 tsp. vanilla extract
2 Tbsp. butter
2 tsp. brandy
2 cups shredded coconut

In medium heavy saucepan, whisk together sugar, cornstarch and salt. Whisk in egg yolks.
Gradually whisk in both milks. Over medium heat, bring to boil, stirring frequently.
Boil for 1-2 minutes until thickened. Remove from heat. Stir in extract, butter, brandy
and coconut. Pour into baked, cooled pie shell.Cover with plastic film while preparing
meringue. If using optional topping, after pie has chilled to room temp,
chill pie for 1-2 hours before topping.


5 egg whites
1/2 tsp. cream of tartar
1/2 cup granulated sugar
1/2 tsp. vanilla extract

In large bowl, beat 5 egg whites with cream of tartar until soft peaks form.
Gradually whisk in 1/2 cup granulated sugar and 1/2 tsp. vanilla extract.
Remove plastic film and spread over custard, swirling top for design. Be sure
to spread to edges of crust to seal. Place on baking sheet.
Bake in 325 preheated oven until golden on top. Let cool to room temperature and serve.

Optional topping:

1-1/2 cups heavy cream
1/2 cup powdered sugar
1/2 tsp. vanilla extract
1/2 cup lightly toasted coconut

Beat chilled heavy cream until soft peaks form. Add sugar and vanilla and beat until
desired consistency. Spread over chilled custard. Sprinkle with toasted

Sausage Stuffed Onions/Peppers/Squash

1/2 cup uncooked white rice
6 large Vidalia onions, bell peppers, or halved/hollowed zucchini
3/4 pound ground spicy pork sausage
1/4 cup chopped green or red bell pepper
1 egg, beaten
1 (8 ounce) package cream cheese, softened
1/2 teaspoon dried oregano
2 tablespoons chopped fresh parsley
2 tablespoons butter, melted
1/2 teaspoon paprika
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking dish.
In a saucepan bring 1 cup water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Meanwhile, bring a large pot of salted water to a boil. Peel onions and slice off the tops; boil for 12 to 15 minutes in steamer basket, or until tender but not mushy. Drain, cool and remove the centers, leaving the shell intact. Chop onion centers and reserve 1/2 cup.
If using bell peppers, blanche for 3-4 minutes in boiling water, drain and fill.
If using zucchini, blanche 3-4 minutes in boiling water, drain and fill.
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside, reserving drippings. Saute green pepper and 1/2 cup chopped onion in sausage drippings.
In a large bowl combine green pepper, onion, sausage, egg, 1 cup cooked rice, cream cheese, oregano and parsley. Spoon mixture into onion shells and place in prepared dish. Combine melted butter and paprika; brush tops of onions.
Cover and bake in preheated oven for 15 minutes. Uncover, and bake an additional 5 minutes.
Fried Green Tomatoes
from the kitchen of Paula George

6 green tomatoes, sliced 1/4" thick

flour seasoned with salt and pepper

2 eggs, beaten
1/2 cup water

2 cups corn meal
1/2 cup flour
1 tsp. salt (2 tsp. if using plain meal and flour)
1 tsp. fresh ground pepper
1 Tbsp. Cajun seasoning (recipe follows)

Vegetable oil for frying

Whisk together eggs and water. Toss together corn meal, flour, salt, pepper and Cajun seasoning. Dip tomato slices in
flour, egg wash and corn meal mixture. Fry in 1/2" of oil in iron skillet heated to 350 until
golden on both sides. Drain on paper towels. Serve immediately.Serve with ramekin of sauce
on the side! Enjoy!
************************************************** *********************


2 Tbsp. garlic powder
2 Tbsp. ground red pepper
2 Tbsp. black pepper
2 Tbsp. dried sweet basil
1 Tbsp. salt
1 Tbsp. dried oregano
1 Tbsp. ground white pepper
1 Tbsp. onion powder

Combine all ingredients and store in a tightly sealed container.
Makes 3/4 cup seasoning.
************************************************** **************
Sauce for Fried Green Tomatoes

1-1/2 cups mayo
1/4 cup roasted red peppers, drained
1 tsp. fresh ground pepper
1 tsp. celery salt
1 Tbsp. horseradish (2, if you like it hotter)
1/4 tsp. each garlic powder and cayenne pepper
several drops of Tabasco

Combine all ingredients in a blender or with an immersion blender. Store in refrigerator.


Spring Risotto with Lemon, Asparagus, and Peas
Serves 4

1 tablespoon olive oil
3 small shallots, about 1/2 cup
1 1/2 cup arborio rice
6 cup chicken stock
1 pound asparagus
1 cup frozen spring peas
2 teaspoons lemon zest
2 tablespoons lemon juice
3/4 cup grated parmesan

In a medium saucepan, bring your stock up to a simmer. Meanwhile, dice the shallots, and snap off the woody ends of the asparagus. If the asparagus is quite thick, you may want to also peel them. Then chop on the diagonal into 1/2 inch pieces.

In a broad-bottomed saute pan, heat the olive oil over medium heat.
Add the shallot and cook until soft. Then add the rice and stir to coat.

One ladle-full at a time, add the stock to the rice and stir constantly until completely absorbed before adding more stock. After about ten minutes, add the asparagus, and continue adding stock until the rice is soft and risotto creamy, about 20 or 25 minutes, adding the peas in the last minute.

Remove the risotto from the heat and stir in zest, juice, and cheese. The risotto will continue to thicken, so you should hurry your dinner guests to the table and serve them as soon as you can.