FOOD FOR THOUGHT:
Unaware You’d Leave So Soon
By Paula George
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
June 3rd, 1920 - November 5th , 1988
By Paula George
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
June 3rd, 1920 - November 5th , 1988
RECIPES:
Pasta Jambalaya
4 b/s chicken breasts, seasoned with Cavander's Konrico seasoning, grilled and cut in bite size pieces
1 lb. smoked sausage, chopped (sauteed & drained)
1 pkg. crawfish tails (11 oz. each) thawed (do not cook)
1 cup red bell pepper, diced
1 cup red onion, diced
1 tsp. minced garlic
Grill & saute meats...add pepper, onion & garlic to saute pan where sausage was cooked and saute for 5 minutes. Combine pepper/onion mixture with meats and crawfish.
Sauce:
1 qt. heavy cream
1/2 cup Culinary cream or Greek yogurt
2 Tbsp. Cajun seasoning
2 Tbsp. Smoked Paprika
1/4-1/2tsp. tabasco sauce
2 Tbsp. worcestershire sauce
2 Tbsp. chopped chives
2 Tbsp. Parsley
1 cup shredded Parmesan
1 cup grated Romano
Heat all sauce ingredients except cheeses over medium heat. Stir in cheeses, reduce heat and stir until cheeses melt. Combine with meat vegetable mixture.
1 lb. Bow tie Pasta, cooked al dente.
To serve, heat sauce portions (1-1/2 cups) until bubbly. Add individual serving of pasta and heat through. Plate in large pasta bowl. Garnish with sprinkling of Parmesan cheese and minced parsley. Enjoy!
Makes 4-6 generous servings. Can be reheated at the same time and divided when heated through.
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Y'all Comeback Pasta Salad
Robert St. John
2 cups mayonnaise
1 cup Chili Sauce
1 tablespoon Worcestershire sauce
2 cloves garlic -- minced
1 teaspoon fresh ground black pepper
1 small onion -- grated
salt -- to taste
1 tablespoon Smoked Paprika
few dashes Tabasco sauce
1 teaspoon dry mustard
1/4 cup vegetable oil
Combine all ingredients , blend with immersion blender and refrigerate.
2 lbs. tri color rotino pasta cooked and drained
6 green onions, diced (white & green part)
1 cup diced celery
6 hard boiled eggs, chopped
Stir sauce into pasta and veggies. Refrigerate 1 hour before serving.
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MISSISSIPPI CHICKEN
3 lbs boneless skinless chicken thighs
1 onion, coarsely chopped
1 pkg ranch mix
1 pkg dry au jus or brown gravy mix
1 stick butter, sliced
1/2 c chicken broth
7 whole pepperoncini or banana peppers
3 c cooked wild rice or couscous, for serving
Lightly spray insert of crockpot w/ cooking spray. Lay chicken along bottom of crockpot. Add onions then sprinkle with ranch mix and au jus (or gravy)mix. Arrange butter slices over the top of chicken and pour broth on top. Top with peppers. Cook over low heat 4 to 5 hrsor high heat 2 to 2 1/2hrs. Serve over cooked rice or couscous.
3 lbs boneless skinless chicken thighs
1 onion, coarsely chopped
1 pkg ranch mix
1 pkg dry au jus or brown gravy mix
1 stick butter, sliced
1/2 c chicken broth
7 whole pepperoncini or banana peppers
3 c cooked wild rice or couscous, for serving
Lightly spray insert of crockpot w/ cooking spray. Lay chicken along bottom of crockpot. Add onions then sprinkle with ranch mix and au jus (or gravy)mix. Arrange butter slices over the top of chicken and pour broth on top. Top with peppers. Cook over low heat 4 to 5 hrsor high heat 2 to 2 1/2hrs. Serve over cooked rice or couscous.
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Rustic Chicken Sausage & Pasta
2 links of Tomato Basil Chicken Sausage, sliced
2 Tbsp. extra virgin olive oil
1/2 cup chopped red onion
3 cloves of garlic, sliced
3/4 cup coarsely chopped red bell pepper
1/2 cup sliced mushrooms
1 cup sliced fresh San Marzano tomatoes or Heirloom cherry tomatoes
1/2 cup white wine (I used Moscato)
2 cups baby spinach julienned
2 -3 Tbsp. fresh basil, julienned & divided
1 tsp. salt
1/2 tsp. fresh ground pepper
Fresh grated Asiago or reggiano
Pasta of choice, I used bucatini tonight, linguine would be great also.
In medium skillet, sauté sausage in EVOO for 3 minutes, add onions & garlic, sauté a few more minutes to soften onion. Deglaze with wine & add red bell pepper, mushrooms, tomatoes, S&P. Cook 5-7 minutes. Add spinach & basil, cook for 1 minute to wilt spinach. Spoon over desired pasta, garnish with grated cheese & fresh basil.

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Apple Pie Bread
1 can apple pie filling, mashed
1 yellow cake mix
4 eggs, slightly beaten
1 cup self rising flour
1 Tbsp cinnamon
1 medium chopped apple
Whisk all dry ingredients , add wet ingredients. Fold in apples. Pour in 2 loaf pans, greased. Sprinkle sugar and cinnamon on top. Bake in 325 oven for 35 to 45 minutes. Cool and enjoy
1 can apple pie filling, mashed
1 yellow cake mix
4 eggs, slightly beaten
1 cup self rising flour
1 Tbsp cinnamon
1 medium chopped apple
Whisk all dry ingredients , add wet ingredients. Fold in apples. Pour in 2 loaf pans, greased. Sprinkle sugar and cinnamon on top. Bake in 325 oven for 35 to 45 minutes. Cool and enjoy
