June 2019 Newsletter

JUNE 2019 NEWSLETTER

FOOD FOR THOUGHT: 

Life has brought many experiences over the years...

each experience is an opportunity and we have our own choices to make. 

We decide if they are ravines to hold us captive or mountaintops to make us soar. 

I choose to soar!!!...

Paula

March 2010

RECIPES: 

Rick’s Favorite! 

Buttery Buttermilk Biscuits

Paula Smith

2-1/2 to 3 cups White Lily Self-Rising Flour

1 stick (1/2 cup) salted butter

3/4 cup  buttermilk

Flour for board. 

Melted butter 

Preheat oven to 400 degrees. 

Lightly grease a 10” cast iron skillet. 

Slice butter into flour, work in with pastry cutter to form coarse crumbs. 

Add buttermilk to form fairly stiff dough. 

Turn onto floured surface and knead several times. Do not overwork. 

Spread into large circle about 3/4” thick. 

Cut with 2-1/2 “ biscuit cutter. 

Place in pan, should make 8 biscuits. 

Bake 15 minutes. 

Brush tops with melted butter & broil until golden. 

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Meatloaf with Mushroom Gravy

1 lb. ground sirloin

1 lb. ground chuck

1/2 cup diced onion

3 slices bread soaked in 1/2 cup milk

1/3 cup A-1 sauce

1/3 cup ketchup

1 tsp. Kosher salt

1 tsp. Fresh ground pepper

1 egg

Mix & bake in 9x5 loaf pan at 350 for 1 hour. 

Gravy:

2 Tbsp. Butter

1/2 cup diced onion

8 oz. Cremini Mushrooms, sliced

1/4 cup red wine

1/2 tsp. Fresh cracked pepper

1-1/2 cups beef broth or stock

1 Tbsp. Cornstarch

1/2 tsp. Kitchen Bouquet 

Sauté onion in butter over medium heat for 5 minutes, add mushrooms & cook 5 minutes longer. Add wine to deglaze and cook down 1 minute. Add remaining ingredients. Cook 2-3 minutes until thickened. Adjust seasonings to taste. 

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Loaded Baked Potato Salad

From Grace on Mumbo Jumbo 

3 to 4 lb. potatoes, peeled

15 slices bacon

1 16 oz. container reduced fat sour cream

2 Tbsp. mayonnaise

2 C. shredded Cheddar cheese

2 Tbsp. dried chives

1 tsp. salt

1 tsp. ground black pepper



Place the potatoes into a large pot and cover with lightly salted water. Bring to a boil over high heat, then reduce heat to medium low, cover, and simmer until just tender, about 15 minutes. Drain the potatoes, and allow to cool to room temperature. Dice once cooled. Place the bacon in a large, deep skillet, and cook over medium high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel lined plate. Allow to cool, and crumble the bacon into a large bowl. Place the cooled potatoes into the bowl with the bacon, and mix in the sour cream, mayonnaise, Cheddar cheese, chives, salt, and pepper. Refrigerate overnight before serving. Serves 12

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These are great! 

Jalapeño Popper Burgers

1/2 cup whipped cream cheese

1 cup shredded cheddar

1 or 2 jalapeños, seeded & diced

Mix together. 

In another bowl, mix together: 

1-1/2 lbs. ground chuck

1 tsp. Kosher salt

1 tsp. Fresh cracked pepper

1/2 tsp. Ground cumin

1/2 tsp. Garlic granules

Divide into six portions. 

Form hole in center. Add 1/4 cup cheese mixture. Form meat around cheese & flatten to form patties. 

Preheat oven to 400 degrees. Preheat cast iron skillet over medium heat. Add patties & brown 3-4 minutes. Turn & place in preheated oven. Cook 10 minutes until cooked through. If necessary, broil to brown top slightly. Serve with toasted buns & choice of condiments. 

Bacon

lettuce

Tomatoes

Sliced red onions

Dill pickles

Mayo

Mustard

Ketchup

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Blueberry Scones

From Paula Smith 

Blueberry Scones From The Kitchen of Paula Smith

Created by mecookin on July 8, 2014

Servings: 16 Prep Time: 30m Cook Time: 20m Recipe #13030
Ingredients

4 cups all-purpose flour
1 cup granulated sugar (or Splenda or Stevia)
2 tablespoons baking powder (yes...TABLESPOONS)
1 teaspoon salt
Zest of 2 lemons
1 cup butter salted cold, cut into small cubes)
2 large eggs
1 cup sour cream
1/4 cup half & half
2 teaspoons vanilla extract
2 to 2 1/2 cups fresh blueberries
Half & half (1 tablespoons half & half for brushing the tops)
2 tablespoons granulated sugar (or Turbinado sugar for sprinking the tops)

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Step 1

Preheat oven to 400 degrees or 375 convection oven.

Step 2

Line 2 baking sheets with parchment or waxed paper, spray lightly with Pam or Bakers Joy.

Step 3

Stir the flour, sweetener, baking powder, salt and lemon zest together in a large deep bowl.

Step 4

Add the butter and beat on low speed until fine crumbs form.

Step 5

Combine the eggs, sour cream, extract and half & half.

Step 6

With the mixer on low speed, add the egg mixture in a slow stream. Mix until a thick stiff dough forms.

Step 7

Add the blueberries and mix until just incorporated into the dough. (I use my hands to do this).

Step 8

Flour your hands and move 1/2 of dough to a lightly floured surface. Pat into a circle about 1" thick.

Step 9

Cut into 8 triangles, separate and place about 1" apart on baking sheet. Brush with half& half and

Step 10

Sprinkle with sugar. Repeat with second half of dough.

Step 11

Bake for 18-20 minutes or until golden brown and firm to the touch. Sprinkle again with sugar for added.

Step 12

Texture or drizzle with Lemon Glaze.

Step 13

Enjoy warm; store leftovers in an airtight container for 1-2 days.

Step 14

Optional: Lemon Glaze, juice of 2 lemons, 1-1/2 cups confectioners sugar. Whisk together until there are no lumps. drizzle over scones.

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