October 2019 Newsletter

OCTOBER 2019 NEWSLETTER

FOOD FOR THOUGHT: 

My Heart...Revised

My heart aches...my heart prays...my heart rejoices...my heart sings! For you, My Friend!
"Rejoice in the Lord always: and again I say, Rejoice” (Phil. 4:4).

 MY HEART...revised 2011  Paula George 2004
My heart ACHES, watching that friend or loved one, their body afflicted in this life.
My heart ACHES, watching that mother...spouse, 
filled with anguish and fervent prayer, ministering to his/her loved one.
My heart ACHES, watching that caregiver, feeling despair, 
questioning their limited knowledge for the afflicted.
My heart PRAYS, blessings daily, health restored and happiness 
for that friend or loved one.My heart PRAYS, courage, strength 
and a heart full of love for this mother...spouse as they minister.
My heart PRAYs, knowledge, compassion and medical breakthroughs 
to those chosen caregivers.
My heart REJOICES, watching that friend or loved one, a Warrior,
through it all.
My heart REJOICES, watching that mother...spouse, 
encompassing their friend/loved one with a heart full of love.
My heart REJOICES, watching that caregiver, continually striving,seeking a cure.
My heart SINGS, praises to Great Spirit, knowing that friend or loved one,
that mother...spouse, that caregiver...Are carried through each day.
My heart SINGS, granted blessings, answered prayers, healing; 
and the Greatest Gift, LOVE.
My heart ACHES, My heart PRAYS, My heart REJOICES...and with each breath, 
My heart SINGS...
Love you all with ALL MY HEART, Paula

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Fried Green Tomatoes 

For Tomatoes: Slice about 1/4 inch thick

Dip in batter, dredge in cornmeal mixture and fry in skillet 2-3 minutes per side. 

Serve with Roasted Red pepper aioli on the side with Feta Crumbles.

Batter:
I use Krusteaz Pancake Batter Mix...adding enough water to make it fairly thin.

Dredge:
2 cups self-rising cornmeal
1 cup self-rising flour
1 tsp. salt
1 tsp. pepper
1 Tbsp. Cajun or Creole seasoning
1 Tbsp. Emeril's Essence

Roasted Red Pepper Aioli

1-1/2 cups mayo
1/4 cup roasted red peppers, drained
1 tsp. fresh ground pepper
1 tsp. celery salt
1 Tbsp. horseradish (2, if you like it hotter)
1/4 tsp. each garlic powder and cayenne pepper
several drops of Tabasco
Feta Crumbles for topping

Combine all ingredients in a blender or with an immersion blender. 

Store in refrigerator.

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Bacon/Sprouts/Kale Sauté 
It was very good.

Cooked 4 slices bacon, removed bacon, crumble and set aside. 
Added 1 lb. Brussel Sprouts, quartered/halved to bacon fat, sauté 5 minutes. 
Add 2 cloves garlic, minced 
1/2 tsp. Kosher salt, 
1/2 tsp. Crushed red pepper, 
1/2 tsp. Fresh ground pepper.
Cook 1 minute. 
Add 1/2 cup chicken broth.
Add 1 bunch kale, stems removed, cut in strips. 
Cook 3-4 minutes, covered . 
Tossing kale in broth 1/2 through cooking. 
Add reserved bacon and serve.

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MIXED GREENS

2 lbs. of washed & chopped greens, your choice. My favorite is collards & turnip greens. 

Kale

Mustard

Turnip Greens

Collards

You decide...choice of 2 or 3 for about 2 lbs. of washed & chopped greens. 

4 slices bacon, cut in pieces

1/2 cup country ham seasoning pieces, chopped

1 med. onion, cut in strips

Add bacon, ham & onions to a large stockpot. Cook over medium heat until bacon is cooked through. Add 1 qt. Chicken broth & 2 cups water. 

Seasonings:

1 tsp. Kosher salt

1/2 tsp. Fresh ground pepper

1 tsp. Dry mustard

1 tsp. wasabi powder

1/2 tsp. Crushed red pepper

1 Tbsp. Dark brown sugar

Bring to boil, add greens & cook 30-40 minutes until greens are tender. 

MARINATED ONIONS

4 large Vidalia onions

1 cup vegetable or canola oil

1 cup white vinegar

3 Tbsp. Sugar

1/2 tsp. Black pepper

1 tsp. Garlic powder

1/2 tsp. Parsley flakes

1/2 tsp. Dried oregano 

Slice onions 1/4 inch thick and separate into rings. Add remaining ingredients to a container, whisk to combine. Add onion rings & stir to coat with marinade. Cover & refrigerate 24 hours before serving. 

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Green Tomato Relish (or Chow-Chow)

This is a recipe from my aunt, now in her 80’s. 

I have made it numerous times!

Chow-Chow
Thanks, Aunt Joyce!

4 quarts green tomatoes
1 large head of cabbage
10 medium onions
5 medium green peppers
7 medium sweet red peppers
2-3 chopped jalapenos
1/2 cup salt
15 cups vinegar
5 cups sugar
3 tablespoons dry mustard
1 tablespoon turmeric
4 tablespoons mustard seeds
3 tablespoons celery seed
2 tablespoons pickling spice
Preparation:
Chop all vegetables; combine in a large kettle. Stir in salt; let stand at room temperature overnight, or at least 8 hours. Drain.
Combine vinegar, sugar, dry mustard and turmeric in a large kettle. Put mustard seed, celery seed, and pickling spices in a 6-inch square of cheesecloth. Gather and tie string and add to the kettle. Bring the liquid to a boil and simmer for 30 minutes. Add vegetables and return to simmer for 30 minutes longer. 

Discard spice bag. Spoon chow-chow into hot sterilized jars and seal.
Process for 15 minutes in a boiling-water canner, or 20 minutes 

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Tomato Pie

Garden and Gun

Ingredients

4 shallots, minced

3 garlic cloves, minced

4 tbsp. extra virgin olive oil, divided

1 tbsp. Dijon mustard

9-inch pie shell

1 lb. assorted heirloom tomatoes, sliced 1/4-inch thick

3 oz. goat cheese, crumbled

1/2 oz. fresh basil chiffonade

1 tbsp. Grenache vinegar (this is like red wine vinegar)

1/2 cup fresh bread crumbs

1 oz. grated Parmesan cheese

Salt and pepper

Preparation

Preheat oven to 400 degrees.

In a small pan, sauté shallots and garlic in 1 tablespoon of olive oil until tender, about 3 minutes. Stir in mustard, and set aside.

Place pastry shell in a 9-inch pie dish. Layer in half of the tomatoes, and season with salt and pepper; spread shallot mixture over top. Add goat cheese and half of the basil, distributing evenly. Layer in remaining tomatoes, and season with salt and pepper. Drizzle 1 tablespoon each of olive oil and vinegar over the tomatoes; top with remaining basil.

In a small bowl, combine bread crumbs, remaining 2 tablespoons of olive oil, and Parmesan cheese. Sprinkle evenly over tomato filling.

Bake 30 minutes, or until topping and crust are golden brown.

Recipe from Drew Robinson of Jim ’N Nick’s Bar-B-Q in Birmingham, Alabama.

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This reminds me of the cake Ma always made for me when we would visit after I married. She didn't use a recipe, she just made it and it was always perfect! 

 

Nut Cake Source: Pennsylvania Dutch Cooking (like my grandmother, Ma,  used to make) 1/2 cup shortening or lard 1-1/2 cups sugar 3 eggs, separated 2-1/2 cups cake flour 1/2 tsp. salt 2 tsp. baking powder 1 cup milk 1 cup chopped pecans 1 tsp. vanilla extract Cream shortening and sugar until light and fluffy. Add egg yolks and beat until light lemony color. Sift flour; add salt and baking powder, sift again. Add dry ingredients alternately with milk/vanilla, beginning and ending with flour. Beat thoroughly after each addition. Fold in chopped nuts and stiffly beaten egg whites. Pour into 2 greased and floured 9 inch pans. Bake at 350 for 30 minutes. Turn on wire rack to cool. Cool completely and frost with Seven-Minute Frosting. Seven Minute Frosting 2 eggs whites, unbeaten 1-1/2 cups granulated sugar 5 Tbsp. cold water 1 tsp. white corn syrup 1/4 tsp. cream of tartar 1 tsp. vanilla extract Combine egg whites, sugar, water, corn syrup and cream of tartar in top of double boiler . Mix thoroughly. Place over rapidly boiling water and beat continually with electric mixer or  rotary beater until mixture will hold a peak (about 7 minutes). Remove from heat. Add vanilla and beat until thick enough to spread. Frost tops and sides of cooled cake.