June 2018 Newsletter

JUNE 2018 Newsletter

FOOD FOR THOUGHT: 

Cleaning Cupboards & My Heart

Today while cleaning cupboards
With organized housewifely  art
I suddenly decided 
To clean the cupboards of my heart.
I threw out negative criticism
To the trash-pile - to the fire!
I added extra cups of appreciation
And worthwhile thoughts that will inspire.
I threw out constant condemnation
Which says, you're wrong, I'm right!
I put in an extra measure of consideration
For all folks, red, yellow, black, & white.
Yes, out went constant complaining
Grumbling about those trivial things
I put in smiles and laughter,
To ease the tensions each day brings.
Friends, let's all clean our cupboards,
With help from Creator above
Throw out pride and hatred, too.
Replaced with humility and love..Paula 2003

Another Chicken Salad
Paula George Smith 

3 cups chicken, shredded (leftover from the chicken savoy)
1 cup sliced red grapes
1/2 cup bleu cheese crumbles
1/2 cup chopped celery
1/2 to 3/4 cup mayonnaise ( I prefer Duke's)
2 Tbsp. white wine vinegar
2 Tbsp. fresh chopped parsley

Combine all ingredients. Refrigerate for 1 hour before serving. 
Delicious for sandwiches or just with crackers. 

*************************
As printed: Cooking Club of America magazine Spring 2012
As a managing chef at a restaurant, Paula loves to introduce new recipes to her customers. 
In this hearty entree salad, which she makes for family and friends, 
Paula included two of her favorite salad add-ins, avocados & hard-cooked eggs. 
And she altered the traditional Caesar dressing. "I experimented to create one that didn't contain raw eggs," 
she says. '

Chicken-Avocado-Egg Caesar Salad
Dressing:
1/4 cup mayonnaise
1/4 cup shredded Parmesan cheese
4 teaspoons lemon juice
2 garlic cloves, minced
2 anchovies
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1.4 teaspoon Kosher salt
1/2 teaspoon pepper
1/2 cup canola oil
Salad:
8 cups chopped romaine lettuce
2 cups shredded deli rotisserie chicken or grilled chicken
4 hard-cooked eggs, coarsely chopped
2 avocadoes, diced
1 cup cherry or grape tomatoes, halved
1 cup homestyle croutons
1 cup shredded Parmesan cheese
1. Pulse all dressing ingredients except oil in food processor until combined. Add oil; pulse until blended.
2. Combine all salad ingredients except croutons and cheese in large bowl. Toss with half of the dressing 
(about 6 Tablespoons). Top with croutons and 1 cup cheese; pass remaining dressing separately.

Hope you enjoy! 

***************************************************************
Fresh Broccoli Salad

Ingredients
2 heads fresh broccoli
1 red onion
1/2 pound bacon
3/4 cup raisins or craisins (I prefer craisins)
3/4 cup sliced almonds
1 cup mayonnaise
1/2 cup white sugar
2 tablespoons white wine vinegar
Directions
Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.
Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, your favorite nuts and mix well.
To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve. 

******************************************************************************************************
GREEN GRAPE SALAD

Ingredients
4     pounds seedless green grapes
1     (8 ounce) package cream cheese
1     (8 ounce) container sour cream
½     cup white sugar
1     teaspoon vanilla extract
4     ounces chopped pecans
2     tablespoons brown sugar
Directions

Wash and dry grapes. In a large bowl, mix together the cream cheese, sour cream, sugar and vanilla. 
Add grapes and mix until evenly incorporated. Sprinkle with brown sugar and pecans, 
mix again and refrigerate until serving.
***********************************************************************************************
Lima Bean Salad: 

from Kay Burlingame

1 pound of cooked lima beans, 
1 small red onion, 
1 cup mayo, 
2 teaspoons grated white horseradish, 
1 teaspoon Worcestershire sauce, 
2 T. lemon juice, 
1/2 t. salt, 
dash of Tabasco sauce, 
1 teaspoon crumbled fresh rosemary, 
3 slices bacon, crisp-fried and crumbled. 
Mix all together and gently fold in and coat lima beans. 
Chill overnight (may use fresh or frozen beans) 8 servings
***************************************************************************************


SPINACH SALAD
Mary Green Leeth Nat'l Bank  circa 1980

2 packages (10 oz.) chopped spinach, thawed and drained well
1 cup grated cheddar cheese
5 boiled eggs, grated
1 medium onion grated
Combine above ingredients. Prepare dressing and add to spinach mixture. Chill
before serving.
Dressing:
1-1/4 cups Mayonnaise
2 teaspoons lemon juice
1 Tbsp. prepared horseradish
few drops of Tabasco
2 teaspoons vinegar

*************************************

Cherry Angel Food Cake 

INGREDIENTSNutrition

• CAKE

• 16 ounces angel food cake mix
• 1(10 ounce) jar maraschino cherries
• water, to add to cherry liquid
• 1⁄2teaspoon almond extract
• 1⁄2teaspoon  pure vanilla extract

• FROSTING

• 1⁄4cup  granulated sugar
• 1tablespoon reserved cherry juice
• 1large egg white
• 3⁄4cup  marshmallow cream (1/2 of 7 oz jar)
• 1⁄2cup chopped maraschino cherry (optional)

DIRECTIONS

1. Place a rack in center of oven.
2. Preheat oven to 325°F.
3. Set aside an ungreased tube pan.
4. Dump angel food cake mix in large mixing bowl.
5. Drain juice from maraschino cherries, reserving 1 tbsp for frosting.
6. To remaining maraschino cherry juice, add enough water to equal 1 1/4 cups liquid.
7. Pour this liquid along with almond and vanilla extract into dry cake mix in bowl.
8. Beat with electric mixer on low for 1 minute and stop and scrape down sides of bowl with rubber spatula. Increase speed to medium and beat for 1 minute more.Scraping down sides of bowl if necessary. Batter should look well blended.
9. Pour batter into pan.smoothing top with rubber spatula.
10. Place pan in oven on rack and bake till deeply browned and top springs back when lightly touched with fingers, about 38-42 minutes.
11. Remove from oven and immediately invert onto a glass bottle neck upside down to cool for 1 hour.
12. Remove from bottle and run a long knife around sides of cake.
13. Invert onto cooling rack and then invert onto serving platter.
14. Prepare cherry fluff frosting.
15. Place reserved cherry juice, sugar, and egg white into a medium size saucepan.
16. Cook over low heat, beating continuously with electic mixer on high speed, till soft peaks forms (2-3 minutes).
17. Remove pan from heat and add marshmallow cream and beat with electric mixer on high till stiff peaks form.about 2 minutes. Fold in chopped cherries, if using, or save to garnish. 
18. Spread frosting over top and halfway down sides of angel food cake and serve 
19. 
    

Chicken Artichoke & Cheddar Melts

Chicken,Artichoke & Cheddar Melts
2 cups chopped/shredded cooked chicken (Cooked chicken in the crockpot with Montreal Chicken Seasoning)
1 jar (6 oz.) marinated artichoke hearts, drained & finely chopped
3 Tbsp. mayonnaise (Duke's)
2 Tbsp. finely chopped red onion, or a little more to taste!
1 Tbsp. Dijon or grainy mustard (I used Country Dijon made with Whole Grain Mustard)
8 slices Sourdough or Rye bread ( I used Whole Wheat Bagel Thins), lightly toasted
8 slices sliced Sharp Cheddar cheese, cut diagonally.
Combine chicken, artichoke hearts, mayonnaise, onion, & mustard; mix well. Spread mixture
evenly over toast; top with cheese. Bake in a preheated 375 degree oven for 6 minutes until hot and cheese is melted; about 6 minutes. Top with remaining toast & serve. Instead, I ate mine as open face sandwiches.
Tonight, I had a scoop of the Chicken/artichoke salad with crackers, delicious that way also! Lots of options, use Rotisserie chicken so you don't have to heat up the kitchen...or add your own little tweaks such as sundried tomatoes.