March 2019 Newsletter

February 24, 2019 was a sad day, as friends & family said goodbye to a precious wife, mother, daughter, sister & friend. Sweet Joanie aka Sunshine to many online gained her wings. I was blessed to know her through various food boards & social media for many years. God filled that morning with glorious "Sunshine" after all the rain/flooding we've been having...God's Speed, Joanie. 

Love you always! oxox

Paula aka mecookin

Food For Thought: 

Originally written with Thoughts of Robert, but this holds true for Sweet Joanie/Sunshine

Robert...

With Thoughts of You

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

I Cried today...

With Thoughts of You.

I Laughed today...

With Thoughts of You.

I Hurt today...

With Thoughts of You.

I Smiled today...

With Thoughts of You.

I Loved today...

With Thoughts of You.

With Each Today that passes...

I Cry...

I Laugh...

I Hurt...

I Smile...

I Love...

With Thoughts of You. 

Paula 2019 

RECIPES are some of Joanie's Favorites:

Sunshine's/Joanie's Rolled Stuffed Chicken

12 skinless boneless chicken breasts
16 oz. carton sour cream
1 pkg. Pepperidge Farm stuffing, or any stuffing mix
Butter or margarine

Pound the chicken cutlets thin.

Crush up the stuffing mix by hand or in a processor. Dip the cutlets in the sour cream and then in the stuffing to coat. Roll cutlets and use toothpicks to secure. Place in a greased baking pan. Put a dab of butter or margarine on each cutlet.

Bake in preheated 350 degree oven for 1/2 to 3/4 of an hour.



*These notes were added from someone who tried it on the other board. And I agree that you can use the thin cutlets( I do all the time and I don't usually need to pound them out at all!) I also do not use the toothpicks. Joanie

NOTES:


I have only halved this recipe.

Have used s/l, b/l thin sliced chicken breasts so no need to pound.

Only cook this for half an hour.

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Hi Moni, August 2010
Sorry it took me a few days, but here it is! :)

Stuffed Peppers

1 lb ground beef
1 finely chopped onion
4 or 5 Green peppers
1 bag of Success Rice (This is really the only dish I use Success Rice in, I usually use Carolina Rice for everything else and of course, you can use regular rice here)
3 small cans (8 oz.) cans of the Delmonte (or any brand) tomato sauce

1) Brown ground beef with finely chopped onions. Drain the beef. 
2) Parboil green peppers for 3 - 5 minutes in salted water.
3) Boil the Success rice and drain. 
4) Pour 1 can of the tomato sauce in the baking dish.  
5) Mix browned ground beef with cooked rice and about 1 1/2 cans of tomato sauce or until you get the consistency you like. ** I add a few drops of Franks Hot Sauce to give it a little kick, but the original recipe doesn't call for that. I think it adds that extra flavor needed! 
6) Stuff the peppers with the mixture. 
7) Top with remaining 1/2 can of tomato sauce.  

Bake at 350 degrees for approximately 30 - 45 minutes, until peppers are cooked through. 

:) Joanie

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Here is the recipe for the delicious soup I mentioned. I will write it as it is written in the cookbook Elodia Regante's Italian Immigrant Cooking. Please note that I used canned beans, yet Elodia says that using the dried beans enhances the flavor that much more! (can't imagine how! it's so good!) Also, I definitely make this with the sauteed sausage mentioned at the end, (variations). I hope you enjoy this one - I love it the day after as well! Joanie


This recipe came from Foggia, Italy, where Mammanon came from. It's the Neapolitan way of cooking the dish.

PASTA E FAGIOLI
* I used canned beans and tomatoes so I didn't need to soak the beans overnight.
1/2 pound cannellini beans (white kidney beans) or canned (drain them!)
1/2 pound ceci beans (garbanzo) or canned (drain them!)
1/4 cup olive oil 
2 tablespoons minced garlic
1 large onion, chopped
2 stalks celery, chopped
1 pound ripe tomatoes, chopped (I used canned!)
4 cups chicken or veggie broth (I used chicken broth)
1/2 tsp. oregano
2 large bay leaves
1 tsp. salt
1/2 tsp. pepper
1/2 pound spaghetti (broken into 1 inch pieces)

In a large pot, combine the two types of beans, cover with a couple of inches of water and soak overnight. I used canned, so this didn't apply to me.

The next day, drain the beans, cover them in fresh water, and bring to a boil.
Lower the heat and let simmer for 1 hour. (Since I used the canned beans, I just added the drain beans to the olive oil, garlic, onions etc. )

Add the olive oil, garlic, onions, celery, tomatoes, and their juice, another 2 cups of water and the broth. Bring again to a boil. Add the oregano, bay leaves, salt, and pepper. Turn down the heat and let simmer for 1 hour.

Fill another large pot with water and bring to a boil. Add 1 tsp of olive oil and the spaghetti pieces. cook the spaghetti al dente, drain, and add to the simmering soup just a few minutes before you are ready to serve. Serve in soup bowls with a nice loaf of Italian bread, and always put some crushed hot red peppers on the table. (some people like this soup with a little zest!) SERVES 4

Variation **** highly suggested!
You can put meat in this dish, and sometimes, particularly on a cold day, add italian sausage. Simply cut 1 or 2 pounds of the sausage into small pieces. Rinse a skillet and leave in the moisture. Saute the sausage pieces until lightly browned and add to the soup when it is about half way done. The sausage will give the soup a nice, rich flavor.  


bon appetit! :) Joanie

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I do love this rich little cookie with a cup of tea. Every Christmas I make these for my cookie sharing party. It happens to be one of my personal favorites. I love the little bit of eggnog cream that is piped on to the top of this cookie. I got the recipe back in 1997 in a cookie magazine. :) Joanie 



Eggnog Thumbprints

Dust these delicious cookies as you would their namesake holiday drink~ with a sprinkle of ground nutmeg. 

2/3 cup butter or margarine
1/2 cup granulated sugar
1/8 teaspoon ground nutmeg
2 egg yolks
1 teaspoon vanilla
1 1/2 cups all purpose flour
2 slightly beaten egg whites
1 cup finely chopped walnuts
1/4 cup butter or margarine
1 cup sifted powdered sugar
1 teaspoon rum or 1/4 teaspoon rum extract (I used the extract bc that's what I have)
1 to 2 teaspoons of milk
ground nutmeg

Beat the 2/3 cup butter in a mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and the 1/8 teaspoon nutmeg; beat till combined. Beat in egg yolks and vanilla. Beat in as much flour as you can. Stir in any remaining flour with a wooden spoon. If necessary, cover and chill dough about 1 hour or until easy to handle. 

Shape into 1-inch balls. Roll balls in egg whites, then in chopped walnuts. Place 1 inch apart on lightly greased cookie sheets. Press centers with your thumb. Bake in a 375 degree oven for 10 to 12 minutes or until edges are lightly browned. Cool on wire racks. 

For Filling, beat the 1/4 cup butter until softened. Add powdered sugar and beat until fluffy. Beat in rum or rum extract and enough milk to make of spreading consistency. Spoon or pipe (I pipe) about 1/2 teaspoon filling into center of each cookie. Sprinkle with nutmeg.  
Makes about 40.

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Ladies~ This is worth your while to make. Super tasty and a real heart warming casserole. I prepped it this morning and it's just waiting to be baked off on this rainy, damp day! Oh so good! I made some changes that I will come back and add asap. You can break the prep into 2 days by making potatoes one day, and or shredding the veggies up. I put it all together and then baked it later the next day. Everyone really loved it...it is comfort food to the max, and the mushroom gravy just put it over the top. Hope you consider trying it. It is now a regular on my menu! :) Joanie 

Shepherd's Pie with Mushroom Onion Gravy

Recipe courtesy Sunny Anderson, 2008

Prep Time:
30 min
Inactive Prep Time:
hr min
Cook Time:
30 min

Level:
Easy

Serves:
8 servings

Ingredients
2 pounds russet potatoes, washed, peeled and cut into  
chunks, (I am sure you can use the potatoes in a tub or box) 
1 clove garlic, smashed
Salt
6 tablespoons butter
1/2 cup heavy cream (I omitted this, and just used milk)
Freshly ground black pepper
2 tablespoons vegetable oil
1 1/2 pounds ground beef (85 percent lean)
2 teaspoons Worcestershire sauce
1/2 teaspoon cayenne pepper (I did not use) 
2 tablespoons tomato paste
1/2 cup low-sodium beef stock ( you can use bullion cubes too) 
© Copyright 2011 Television Food Network G.P., All Rights Reserved

FoodNetwork.com
2
Shepherd's Pie with Mushroom Onion Gravy

Recipe courtesy Sunny Anderson, 2008
1/2 large onion, finely chopped
1 red bell pepper, julienned (did not use)
2 zucchini, julienned (shredded these)
2 carrots, peeled and grated (I shredded these too)
1 teaspoon Hungarian hot paprika, plus more for garnish
4 ounces Havarti cheese, grated ( I used a light sprinkle of mexicheese)
Mushroom Onion Gravy, recipe follows
Directions
Preheat oven to 375
degrees F.

In a medium saucepan, cover potatoes and crushed garlic with enough water to cover by
1-inch. Add some salt and bring to a boil over high heat, then reduce to medium-high
and cook until fork tender, about 15 minutes. Drain potatoes, return to pot, and mash
together with 3 tablespoons of the butter and the heavy cream (or milk) . Season with salt and
pepper, to taste, and set aside.

In a large pan on medium-high heat, combine 1 tablespoon butter and 1 tablespoon oil.
When butter has melted, add beef, Worcestershire sauce, cayenne pepper and salt and
pepper, to taste, and cook until meat is brown. Stir in tomato paste and saute for a
few minutes. Add stock and bring to a simmer. Season and remove mixture to a bowl. In
the same pan, add remaining butter and oil and saute onions until almost tender, then
add red bell pepper, zucchini, carrots and paprika. Cook until tender, about 10
minutes. Remove from heat.

To assemble, in a 9 by 12-inch baking dish layer half of beef, pressing down to pack
in, then sprinkle the cheese on evenly. Pour the remaining half of the beef over the
cheese and press down. Next, add the sauteed vegetables and top with the mashed
potatoes, spreading out with a spatula or the back of a spoon to even out and to form
decorative peaks and valleys. Sprinkle top with paprika and bake for 30 minutes or
until edges on potatoes turn golden brown. Serve with Mushroom Onion Gravy.

Mushroom Onion Gravy:
Ingredients
1/2 large onion, chopped
8 ounces white button mushrooms, sliced ( I only had canned) 
3 tablespoons oil
3 tablespoons all-purpose flour
1 cup red wine ( I just used more broth bc I did not have the wine) 
2 cups beef broth

Salt and freshly ground black pepper
Directions
In a medium saucepan over
medium heat, saute onions and mushrooms in oil until tender and mushrooms release
their moisture, about 5 minutes. Add flour and stir to evenly coat. Slowly whisk in
wine and then the broth. Simmer until thickened and season with salt and pepper, to
taste.

APRIL 2019 NEWSLETTER

APRIL 2019 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 George Smith

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Lemony Linguine with Chicken, Sugar Snap Peas and Mint
Cooking Club of America

This creamy pasta gets a bright counterbalance from lemon, chives and mint. Look for stringless sugar snap peas in the produce aisle, to save time on preparation.
8 oz. linguine
12 oz. sugar snap peas
1 lb. boneless skinless chicken breast halves, cut into 1 1/2-inch pieces
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon extra-virgin olive oil
1/3 cup chopped shallots
2 large garlic cloves, minced
1/2 cup lower-sodium chicken broth
1/2 cup heavy whipping cream
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh chives
1 tablespoon lemon peel
1/4 cup grated Parmesan cheese
1 Cook pasta according to package directions, adding peas during last 3 to 5 minutes; drain.
2 Meanwhile, sprinkle chicken with salt and pepper. Heat oil in large nonstick skillet over medium-high heat until hot. Cook chicken 3 to 5 minutes or until no longer pink on the outside, stirring frequently. Add shallots and garlic; cook 1 minute, stirring constantly.
3 Add broth and cream. Increase heat to high; bring to a boil. Boil until sauce is slightly thickened and chicken is no longer pink in center. Remove from heat; stir in mint, chives and lemon peel.
4 Toss pasta and peas with chicken mixture in large bowl; sprinkle with cheese.

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Shrimp Scampi & Pasta 

 COOK:

8 oz. dry angel hair pasta
CRISP:

1 oz. prosciutto, thinly sliced
11/2lb. jumbo shrimp, peeled and
deveined
1 Tbsp. minced garlic
1/2 tsp. red pepper flakes
2 Tbsp. olive oil
DEGLAZE:
1/2 cup dry white wine
2 Tbsp. fresh lemon juice
ADD:
1 cup seeded and diced Roma
tomatoes
1/2 cup thinly sliced scallions
2 tsp. chopped fresh rosemary
Minced zest of 1 lemon
1/4 cup chopped fresh parsley
Salt and black pepper to taste
Olive oil
Cook pasta in a large pot of boiling salted
water according to package directions; drain.
Crisp prosciutto in a sauté pan over medium
heat, then transfer to a plate.
Sauté shrimp, garlic, and pepper flakes in 2
Tbsp. oil for 2 minutes; remove shrimp from
the pan.
Deglaze pan with wine and lemon juice,
scraping up any browned bits, and cook until
reduced by half, about 3 minutes.
Add tomatoes, scallions, rosemary, and zest;
cook 1 minute. Return shrimp to pan and
cook until firm, 1–2 minutes. Add pasta and
parsley and toss to combine; season with salt
and black pepper.
Divide pasta, shrimp, and sauce among
serving plates; drizzle with olive oil. Garnish

With the crisped prosciutto. 

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Tabasco Buerre Blanc
This makes a super spicy reduction and a spicy, but delicious butter sauce.

I adapted this recipe from a wonderful cookbook, Cooking Up a Storm which was edited by Marcelle Bienvenu and Judy Walker of the New Orleans Times Picayune. The editors compiled these recipes to help replace the recipes that residents lost during Hurricane Katrina. It is a treasure.

Yield: 2 1/2 cups

Ingredients:

• 1/4 cup Tabasco sauce (Crystal would be great as well)
• 3/4 cup white wine
• 2 teaspoons shallots, minced
• 1 garlic clove, minced
• 2 cups (4 sticks) butter, cut into tablespoon slices

Directions:
Combine Tabasco, white wine, shallots and garlic in a small saucepan and cook over medium heat until mixture is reduced by half. Whisk in pats of butter a few at a time until incorporated.

Blackened Catfish

Yield: 6 servings

Ingredients:

• 1 stick butter, melted
• 1 recipe Blackening Seasoning
• 6 catfish fillets

Directions:
Cover the grill grates with aluminum foil. Heat the grill at its highest setting until it is super hot.

Pour the melted butter into a pie pan or loaf pan that will fit the fillets comfortably. Dredge the fillets through the butter. Generously sprinkle both sides of the buttered fish with the blackening seasoning and pat the seasoning into the fillet with your hand.Place the fish on the prepared grill. Cover the grill and cook the fish for 5 minutes or so until just cooked through.

Serve the fish on the Tabasco Beurre Blanc with a side of Cilantro Lime Rice. 

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Columbia Restaurant’s 1905 Salad

4 c. Chopped ice berg lettuce
1 ripe tomato
1/2 c julienned ham
1/2 c julienned Swiss cheese
1/2 c pimento stuffed green olives
1905 dressing
1/4 c grated Romano cheese
2 tbls Worcestershire sauce
1 lemon

Combine lettuce, tomato, ham, Swiss cheese and olives. Add dressing, Romano cheese, Worcestershire and juice of 1 lemon. Toss and serve 

1905 dressing:
1/2 c olive oil
4 minced garlic cloves
2 tsp oregano
1/8 c white wine vinegar
Salt and pepper to taste

Mix oil, garlic and oregano in a bowl. Stir in vinegar. ( I just put it in a mason jar and shook it up). Best results prepare 1-2 days in advance and refrigerate.

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Italian Lemon Creme Cake (Submitted by Paula  Smith)

March 27, 2014 at 5:26 PM