JUNE 2017 NEWSLETTER

June 2017 Newsletter 

Food for Thought: 

June 3rd always reminds me of Momma's birthday...and of Momma no longer being here.
Unaware You’d Leave So Soon
By Paula George Smith
November 5, 1993
The years flew swiftly by, and we didn’t take the time to grasp them within…
Yet memories of days gone by, will always remain within my heart.
Unaware you’d leave so soon, we should have spent those days more wisely.
You held my hand, taking unsure steps; falling down, you’d pick me up again.
Rebellious days through childhood and youth, your love did not depart.
Unaware you’d leave so soon, I would have spent the days more wisely.
From Momma to Grandma, you knew the love in each one’s grin…
And cherished them, as Grandma’s should, you carried that love within your heart.
Unaware you’d leave so soon, we should spend the years ahead more wisely.
Addie Alberta Taylor George Richardson
June 3rd, 1920 - November 5th , 1988

Food for your tummy! 

Being from Pensacola, seafood has always been a favorite of mine! Fiesta Shrimp Dip has to be one of my absolute favorites! I always double or triple the recipe, it's that good!

Fiesta Shrimp Dip
"Some Like It South" Pensacola Junior League Cookbook
Fiesta Shrimp Dip
1 (3 oz) package cream cheese, softened
1 cup sour cream
2 tsp. lemon juice
1-5/8 oz. pkg. Italian dressing mix (like Good Seasons)
1-1/2 cups shrimp, cooked, peeled, deveined and chopped (I cook my shrimp in water with
onions, lemons and Old Bay seasoning)
Blend well cream cheese, sour cream, lemon juice and dressing mix. Fold in shrimp. Chill at least 1 hour before serving. Serve with crackers or chips.
Yields: 4 servings
p.s. you might want to double or triple the recipe!!! 

Another favorite is grilled fish or sauteed fish! Here's one of my favorites!

Spicy Grilled Fish
4 red snapper or orange roughy fillets (6 ounces each)
1 tablespoon Olive Oil
2 teaspoons Smoked paprika
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/4 teaspoon white pepper
1/4 teaspoon each dried oregano, basil and thyme 
Optional Seasoning: Use 2 Tbsp. Caribbean Jerk seasoning.
Directions
Brush oil over fish. In a small bowl, combine the seasonings; 
sprinkle over fish and press into both sides. Cover and refrigerate for 30 minutes. 
Coat grill rack with cooking spray before starting the grill. 
Grill fillets, covered, over medium heat for 3-5 minutes on each side 
or until fish flakes with a fork. 
I use my grill basket for ease in turning fish.
Yield: 4 servings. 

Not to forget...

> Jack Daniels Tipsy Grilled Salmon
> 1 lb. salmon fillets
> 1/3 cup Jack Daniels
> 1 Tbsp. lemon juice
> 2/3 cup brown sugar
> 2 Tbsp. butter, melted
> Mix last four ingredients. Pour over fish and 1-2 hours. Grill
over medium coals or broil for 4 minutes per side.

Paula's Caramelized Onion Dip
Paula George
3 large sweet onions, peeled and cut into strips
2 Tbsp. olive oil
2 Tbsp. butter
1 tsp. kosher salt
1 tsp. fresh ground pepper
16 oz. sour cream
4 oz. softened cream cheese
1/2 cup mayonnaise
1 tsp. hot sauce
1 Tbsp. worcestershire sauce
2 Tbsp. horseradish
In large skillet, heat oil and butter over medium heat; add onions, salt and pepper. Cook over medium heat, stirring frequently until onions are caramelized(about 45 minutes) and golden brown. Set aside and cool. Mix remaining ingredients in large mixing bowl until smooth, add onions, beat with electric mixer for 1 minute to combine and chop the onions. Cover and chill 1 hour before serving. 
Great served with tray of crudites, chips or crackers for dipping. 

Paula's Smoked Salmon Spread
Paula George
1 lb. flaked smoked salmon (Alaskan Smoked Salmon, preferred)
1 lb. cream cheese, room temp
1/2 cup mayonnaise
1/2 cup sour cream
1/2 tsp. kosher salt
1 tsp. fresh ground pepper
1 Tbsp. dried dill
1 tsp. hot sauce
1 tsp. worcestershire
2 Tbsp. prepared horseradish (or more)
1/2 cup finely chopped red onion
1/2 cup finely chopped celery
Mix all ingredients in a large mixing bowl until smooth. Cover and refrigerate 1 hour before serving. Delish, served with flatbread or "good" crackers to spread on. 


Enjoy!