OCTOBER 2018 NEWSLETTER

October Newsletter

FOOD FOR THOUGHT: 

Morning Breaks

Morning breaks with a crispness of fall in the air...
A light breeze whispers gently to attend my every care.
Abundance of sunshine warms my face, my heart, my soul...
Knowing Spirit's Hand and Guidance is fully in control.
Looking out, I see Mother Earth unfolding a day of beauty fair...
A glimpse of things to come, blessings for me to share.
My thoughts turn to family and friends, what their day will unfold...
I ask Spirit's Hand to Guide them, as each one He will Hold.
Whisper gently to their cares, Warm them deep within...
Fill their day with Nature's Beauty, as Morning Breaks again.

09/20/04...Paula 

Pork Roast & Gravy

4-5 lb. boneless pork butt or pork shoulder, trimmed

1 packet Lipton Onion Soup mix

1 medium yellow onion, cut in strips

1/4 cup Worcestershire sauce 

1 Family size can cream of mushroom soup

1 tsp. Each kosher salt & coarse ground pepper 

Place roast in crockpot. Combine remaining ingredients. Pour over. Cover & cook on low for 8 hours. 

This was a favorite special entree on Thursday’s at LuVicis. 

The other entree was Momma’s Stuffed Meatloaf. 

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 I make Momma's Stuffed Meatloaf...both at home and at work. My grandson makes it frequently after learning to make it at my home.

1-1/2 lb.Ground chuck 

1 package Onion Soup Mix

 2 Eggs 

1/3 cup Water 

1/3 cup A-1 sauce 

1/3 cup ketchup 

1 cup Bread Crumbs 

6 slices Swiss cheese

6 slices deli ham ( I use honey ham)

Mix first 7 ingredients & pat into rectangle. Layer with sliced Swiss cheese and Deli ham. Roll up jelly roll style and place in loaf pan odor 13 X 9 baking dish. Bake at 350 for 45 min to 1 hour. Combine topping ingredients & spread over top of meatloaf. 

 Topping:

1 cup Ketchup,

1/3 cup brown sugar, 

1/3 cup worcestershire. 

 Bake 10 minutes after adding topping.

Let stand 10 minutes before removing from loaf pan & slice. 

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Chicken & Angel Hair Pasta Salad

2 boneless, skinless chicken breasts
1 (6 oz) pkg angel hair
...pasta, cooked and drained
3/4 cup mayo
1/2 cup chopped green onions
1/2 cup chopped bell pepperl
1/2 cup chopped dill pickles
1/3 cup dill pickle juice
1/2 tsp. black pepper

Cook chicken breasts until tender. I prefer to roast mine drizzled with olive oil, salt and pepper. Chop fine.

Combine chopped chicken, cooked pasta, and remaining ingredients. Chill 1 hour before serving.

Recipe for Grandma Cadelle's Pecan Pralines (My longtime friend Marsha Banko's favorite)

Cadelle was my step-grandmother...lived in Algiers, LA.
She taught me to make these in the early 70's.

In a heavy saucepan, combine:
2 cups light brown sugar
1 cup granulated sugar
1 small can evaporated milk (2/3 cup)
1 Tbsp. butter
1 tsp. vanilla extract
dash of salt
Bring to a soft boil over medium heat and boil for 8 minutes.
Remove from heat and add:
1 teaspoon vinegar
2 cups chopped pecans
Stir until pecans are coated and drop by spoonfuls onto cookie
sheets lined with waxed paper. Let stand until firm.

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Cinnamon Roll Cake


Ingredients
3 cups flour
¼ tsp. salt
1 cup sugar
4 tsp. baking powder
1½ cups milk
2 eggs
2 tsp. vanilla
½ cup butter, melted
TOPPING
1 cup butter, softened
1 cup brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon
GLAZE
2 cups powdered sugar
5 Tbsp. milk
1 tsp. vanilla
Instructions
Preheat oven to 350 degrees. Spray a 9×13 glass baking pan with cooking spray. Set aside.
In an electric or stand mixer add the flour, salt, sugar, baking powder, milk, eggs, and vanilla. Once combined well , slowly stir in the melted butter. Pour into the prepared 9×13 baking pan.
FOR TOPPING
In a large bowl, cream butter, brown sugar, flour and cinnamon together until well combined and creamy. Drop evenly over the batter by the tablespoonfuls and use a knife to marble/swirl through the cake.
Bake at 350 for 35-40 minutes or when a toothpick inserted near the center comes out nearly clean.
FOR GLAZE
In a medium bowl, mix the powdered sugar, milk and vanilla together with a whisk. Drizzle evenly over the warm cake. Serve warm or at room temperature.

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Chicken-Bacon-Ranch Pinwheels
Paula Smith
4-5 burrito size flour tortillas
2 cups finely chopped grilled or roasted chicken breast
1/2 cup finely chopped bacon bits
8 oz. cream cheese, softened
1-1/2 cups cheddar jack shredded cheese
1/2 cup sour cream
2 Tbsp. Ranch dressing mix
1/4 cup minced chives can be added to filling or used as garnish
Combine cream cheese, shredded cheese, sour cream & dressing mix. Stir in chicken, bacon bits & chives if using in filling. Spread 1/2-3/4 cup filling on each tortilla 1/2" from edges. Roll up jelly roll style, wrap in waxed paper & chill several hours or overnight.
Remove from wrap, slice 1/2" thick & plate. Garnish with snipped chives if not used in the filling.