JUNE 2013 Newsletter...

Wow, can you believe that it's already June? Recipes this month are copycat recipes from some popular places...hope you enjoy! Have a fabulous June!!!

Hugs,
Paula

FOOD FOR THOUGHT:
Where Would I Be Without You?
Where would I be without you?
I would be living a life of existence...
Putting all my energies into work and every day life.
With you in my life, I find love, joy and happiness...
Filling my days and nights...thoughts of you bring a smile
To my heart and soul...filling me with happiness.
Where would I be without you?
Saddened, filled with questions and wondering...
Still searching...still yearning for love; as so many.
With you in my life, I know love, joy and happiness...
Filling my days and nights...waking to thoughts of you...
My heart and soul comforted in your love.
Where would I be without you?
Lonely...questioning and wondering would love ever pass my way.
Searching and seeking a relationship with another.
With you in my life, I experience love, joy and happiness...
Filling my days and nights...resting each night in your love...
Knowing love,joy and happiness fill my days and nights.
Where would I be without you?
That's something that I never want to know again!
Days or nights filled with emptiness not knowing love.
With you in my life, I breathe love, joy and happiness...
Filling my days and nights...Knowing I am truly loved...
Anticipating each day and night that lies ahead...loving you.
Paula George

FOOD FOR TUMMY:
Copycat Friday's Spicy Cajun Chicken Pasta

Description: Fettuccine tossed with sautéed chicken, onions and red and green peppers in a spicy, tomato Creole sauce.

Ingredients

10 oz. cooked fettuccine (cooked al dente)
1 cup Spicy Cajun Pasta Sauce (recipe follows)
1 boneless chicken breast, cooked and sliced in strips
1 tablespoon Parmesan cheese
1 teaspoon chopped parsley

Spicy Cajun Pasta Sauce:


2 oz. olive oil
1 tablespoon fresh chopped garlic
1/2 cup coarsely chopped onion
1/2 cup coarsely chopped green peppers
1/2 cup coarsely chopped red peppers
1/8 teaspoon cayenne pepper
1 cup chicken stock
1 cup V-8 juice
cornstarch (mix about a table spoon with a couple tablespoons cold water to form a slurry)
salt and pepper, to taste

Directions
1. Prepare sauce: Heat oil in saute pan; add garlic; saute for 30 seconds; add onions and saute for 1 minute; add peppers and continue to saute for another minute. Deglaze with chicken stock and reduce to half. Add V-8 juice and cayenne pepper; bring to boil; simmer 10 minutes.
2. Thicken to consistency with cornstarch; season to taste with salt and pepper.
3. Add cooked pasta to sauce and heat through until hot. 
4. Arrange on serving dish and top with chicken breast. Sprinkle with Parmesan and parsley.

Serves 4
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Ruth's Chris New Orleans-Style BBQ Shrimp
Ingredients:
... -Makes 4 servings
-20 large (16/20) shrimp, peeled and deveined
-1 ounce canola oil
-1 tablespoon plus 5 teaspoons green onions, chopped
-2 ounces dry white wine
-1 teaspoon fresh chopped garlic
-4 tablespoons Lea & Perrins Worcestershire Sauce
-1 teaspoon Tabasco
-1/2 teaspoon cayenne
-1/2 teaspoon paprika
-8 ounces (2 sticks) salted butter
Directions:
Place a large cast iron skillet on a burner and heat over high heat. Add oil and cook shrimp until they are just done.
It's best to prepare shrimp in batches if you do not have large skillet. Remove shrimp and set aside on a large platter.
Add green onions to the oil in the skillet and cook for 1 minute.
Add white wine and let simmer until it is reduced by half.
When the wine is reduced by half, add chopped garlic, Worcestershire, Tabasco. cayenne pepper and paprika.
Shake the pan well and cook for 1 minute. Reduce the heat to low.
Cut butter into small chunks with the knife and slowly add into pan, shaking fast to melt butter.
Continue to add butter and shake until all butter is melted.
Add shrimp back to pan and toss well to coat shrimp with butter and seasonings and to heat the shrimp.
Place shrimp on four plates and enjoy. Serve with a crusty baguette to enjoy that delicious sauce.
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This is for the dressing they give you with the Wildfire Chicken Salad:
Just combine the bob evans wildfire bbq sauce they sell at the counter with regular hidden valley ranch dressing! That is how they do it in the restaurant!
I use this on all kinds of sandwiches too, not just salads.
(Now I wish I could find how to make the wildfire BBQ sauce)
AND, here it is!
Bob Evans Wildfire Sauce
1 cup Kraft bottled original BBQ Sauce
1 cup granulated sugar
1 tablespoon dry minced onion
1 tablespoon bottled Hormel Real Bacon Pieces
2 tablespoons Liquid Smoke
2 tablespoons bottled Frank's Red Hot Sauce (not Tabasco)
1/4 teaspoon Tabasco sauce
1/2 cup Classic Coca-Cola®
Put all ingredients into a saucepan over medium heat just until the sugar is dissolved.
Do not let it boil. Remove from heat and put into a blender. Blend just until the mixture is smooth.
Keep refrigerated tightly capped to use within a few months.
Makes 2 cups.
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Crunchy Ramen Chinese Cabbage Salad
1 (3-oz) package of chicken flavor ramen noodles with flavor packet - divided use (Or Ramen Noodle flavor of your choice)
Dressing:
2-Tbs red wine vinegar
2-Tbs seasoned rice vinegar (Marukan is best)
3-Tbs granulated sugar
1/2-tsp salt
1/4-tsp ground black pepper
4-Tbs cooking oil
1-tsp toasted sesame oil
1 ramen chicken flavor packet
Salad:
8-cups (1 head) green cabbage, shredded
1/2-cup slivered almonds, toasted
2-Tbs sesame seeds, toasted
1 (3-oz) brick ramen noodles, broken into 1/4 inch pieces - uncooked
Directions
1. In a small saucepan, heat vinegar and sugar over medium heat until sugar dissolves.
Remove from heat. Stir in salt, pepper, contents of ramen chicken flavor packet, cooking oil and sesame oil.
Stir until everything is well mixed. Set aside to cool.
2. In a large bowl, combine broken up ramen noodles and shredded cabbage. Mix well.
Pour cooled dressing over the shredded cabbage mixture.
3. Sprinkle toasted almonds and toasted sesame seeds on top of the cabbage salad.
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Starbucks Vanilla Scones
Posted on Copykats March 15, 2007 by May M.
Like the Starbucks version, these scones are sweet, buttery and vanilla-y, and have a light and tender texture.
Full-fat sour cream is the key ingredient, so please do not substitute.
To duplicate the Starbucks's version, I topped it with a simple powdered sugar glaze.
Dry Ingredients
2 cups all-purpose flour (2 cups weigh 9 oz)
2 teaspoons baking powder
1/2-teaspoon baking soda
1/2-teaspoon salt
1/2-cup sugar
5 tablespoons unsalted butter, cold, cut into pieces (5 TBL weigh 70 g)
Wet Ingredients
1-cup regular full-fat sour cream
1 large egg yolk
2 teaspoons vanilla extract (per me, I use my homemade or only pure vanilla extract)
Glaze
1 1/2 cups powdered sugar
1/2 tsp. vanilla extract (per me, for that bit of extra goodness)
Water, as needed
* Preheat oven to 400 deg. F.
* Whisk together dry ingredients in a medium bowl.
* Using any method you prefer, cut the cold butter into the dry ingredients until flour resembles coarse meal.
* In a separate bowl, whisk together the sour cream, egg yolk and vanilla extract until blended.
Add to the flour-butter mixture and stir with a fork until dough forms a cohesive ball.
Use a spatula to get the dry bits fully incorporated. (It may not seem to have enough liquid at first,
but the dough will eventually come together.).
* Place the sticky dough onto a parchment-lined (or un-greased) baking sheet and pat into a disk about 1-inch in height.
Cut the dough into wedges but do not separate.
* Bake for 15 minutes or until golden brown on top.
* PREPARE GLAZE WHILE SCONES ARE BAKING.
* GLAZE:
* Place powdered sugar in a medium bowl, and add water one teaspoon at a time, mixing vigorously until smooth and runny.
* Use a pastry brush to apply a thin layer of glaze over the hot scones.
Brushing rather than drizzling gives a smoother appearance and requires less glaze.
Serve immediately. Store cooled scones in an airtight container.

Playin' In & Out of the Kitchen!!!

That's what I did today! First, our usual Monday breakfast of Homemade Biscuits, Bacon, Eggs & Peach Preserves from Peach Park in Clanton, AL.

Biscuits ready to go in the oven!

Time for breakfast!

Then, I decided to make some basil pesto!

And here it is, ready for the freezer!

Now onto dinner: Ribeye's on the Grill, Fresh White Corn on the Cob, Baked Beans!

Let the magic begin!

And, it ends with a perfect bite! :)

Salads for Two...

Can be Seen at Southern Plate!

These are a few of the salad recipes from what I plan to be my next cookbook that I self publish...

Still some proofing and additions before I complete it...hope you enjoy this tasting!

Start with a baking potato...roast them and turn it into a delicious meal in this hearty salad!

Grill 1-1/2 lb. flank steak or London Broil and have dinner for 2 nights!

Appetizers...These are a Few of MY Favorite Things!

Appetizers are always fun to make and enjoy with family and friends! These are a few of my favorites!

Veggie Snack Squares
8 oz. crescent roll dough
16 oz. cream cheese, softened
1 package ranch dressing mix
1/4 cup finely chopped green onions
1 cup finely chopped broccoli
1 cup finely chopped red bell peppers
1 cup finely chopped cauliflower
1/2 cup shredded carrots
1 cup bacon bits (optional)
1/4 cup shredded Parmesan cheese
Separate dough into two long rectangles. press to seal edges and place in a 13 x 9 baking pan. Press 1/2 inch up edges to form crust. Bake at 375 for 15-20 minutes until golden brown. Cool.
Combine cream cheese, Ranch dressing mix until well blended. Spread over crust. Top with broccoli, bell peppers, bacon bits and Parmesan cheese. Cut into squares.
Makes 32 appetizers.

Paula's Caramelized Onion Dip
Paula George
3 large sweet onions, peeled and cut into strips
2 Tbsp. olive oil
2 Tbsp. butter
1 tsp. kosher salt
1 tsp. fresh ground pepper
16 oz. sour cream
4 oz. softened cream cheese
1/2 cup mayonnaise
1 tsp. hot sauce
1 Tbsp. worcestershire sauce
2 Tbsp. horseradish
In large skillet, heat oil and butter over medium heat; add onions, salt and pepper. Cook over medium heat, stirring frequently until onions are caramelized(about 45 minutes) and golden brown. Set aside and cool. Mix remaining ingredients in large mixing bowl until smooth, add onions, beat with electric mixer for 1 minute to combine and chop the onions. Cover and chill 1 hour before serving.
Great served with tray of crudites, chips or crackers for dipping.

Paula's Smoked Salmon Spread
Paula George
1 lb. flaked smoked salmon (Alaskan Smoked Salmon, preferred)
1 lb. cream cheese, room temp
1/2 cup mayonnaise
1/2 cup sour cream
1/2 tsp. kosher salt
1 tsp. fresh ground pepper
1 Tbsp. dried dill
1 tsp. hot sauce
1 tsp. worcestershire
2 Tbsp. prepared horseradish (or more)
1/2 cup finely chopped red onion
1/2 cup finely chopped celery
Mix all ingredients in a large mixing bowl until smooth. Cover and refrigerate 1 hour before serving. Delish, served with flatbread or "good" crackers to spread on.

I know KathyT has made this recipe numerous times and thought I would share it with others as she has always gotten rave reviews with it.
It is from "Some Like It South", a compilation of recipes from the Pensacola (my hometown)Jr. League.
Hope you enjoy!
Paula
Shrimp Dip
1 (3 oz) package cream cheese, softened
1 cup sour cream
2 tsp. lemon juice
1-5/8 oz. pkg. Italian dressing mix (like Good Seasons)
1-1/2 cups shrimp, cooked, peeled, deveined and chopped (I always cook mine with Old Bay seasoning.)
Blend well cream cheese, sour cream, lemon juice and dressing mix. Fold in shrimp. Chill at least 1 hour before serving. Serve with crackers or chips.
Yields: 4 servings
p.s. you might want to double or triple the recipe!!!

Bacon Stuffed Eggs
6 large eggs
4 slices bacon, cooked crisp and crumbled
1 (3-ounce) package cream cheese, softened
1/4 cup mayonnaise
2 teaspoons prepared horseradish
2 teaspoons Worcestershire sauce
1/2 teaspoon black pepper
Garnish: chopped chives or paprika, if desired
Preparation
Place eggs in a large saucepan; add water to depth of 3 inches. Bring to a boil; cover, remove from heat, and let stand 15 minutes.
Drain immediately and fill the saucepan with cold water and ice. Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water.
Slice eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayonnaise. Add bacon and next 5 ingredients; stir well. Spoon yolk mixture into egg whites. Garnish, if desired.

Tortilla Pinwheels10 large tortillas (I use the Spinach-Herb and Sundried Tomato)

48 oz. cream cheese, softened
6 green onions, chopped fine
3 packets Ranch dressing mix
1-1/2 cups finely chopped celery
1-1/2 cups finely chopped red bell peppers
1-1/2 cups drained sliced black olives

Combine cream cheese, green onions and Ranch dressing mix in food processor. Spread over tortillas.
Sprinkle with celery, red bell peppers and olives. Roll up jelly-roll style. Wrap in plastic
and refrigerate for several hours. Slice 1/2" thick slices and arrange on serving platter.

Italian Cremecake (Momma's Favorite)

This was Momma's favorite cake! I made it for her each time that she would visit. Momma was an excellent cook although her baking repertoire only included biscuits and cornbread!

ITALIAN CREME CAKE
Ingredients:
•1 stick margarine, (4 ounces)
•2 cups flour
•2 cups sugar
•1 cup buttermilk
•flaked coconut, about 2 cups
•5 egg whites, stiffly beaten
•1/2 cup shortening
•5 egg yolks
•1 teaspoon baking soda
1 teaspoon salt
•1 teaspoon vanilla
•1 cup chopped pecans, or walnuts
•.
•Frosting:
•1-1/2 package cream cheese, softened (12oz)
•6 cups confectioners' sugar, (1 pound)
•1 stick butter, softened (8 Tbs)
•1 teaspoon vanilla
2 cups coconut
1/2 cup chopped pecans
Preparation:
Cream margarine and shortening; add sugar. Add egg yolks and beat well.
Combine soda, salt and flour; add to creamed mixture alternately with buttermilk. Stir in vanilla. Add coconut and nuts. Fold in egg whites.
Pour into 3 or 4 greased and floured cake pans; bake at 350 degrees for 20 to 25 minutes.
Frosting: Beat cream cheese & butter until smooth; stir in sugar. Add vanilla and beat until smooth. Stir in coconut. Spread on cake layers;
sprinkle top with chopped nuts.

Southern PlateSouthern Plate

Springtime MAY 2013 Newsletter

 

Evening Everyone!

 

Tomorrow is May!!! Yea! Springtime! Hope this finds all well and enjoying Springtime weather!

This newsletter is Spring cleaning of Cupboards and Our Hearts...with recipes on the lighter side for Springtime meals!

 

Enjoy!

Hugs,

Paula

 

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

 

 

 

RECIPES:

 

Capital Grille Prosciutto-Wrapped Mozzarella

Ingredients:

■1 pound large fresh mozzarella balls
■15 paper thin slices prosciutto
■10 ounces large or cherry heirloom tomatoes (mix of yellow and red)
■1 teaspoon kosher salt
■1 teaspoon freshly cracked black pepper
■6 slices pain rustique bread, cut in 1/4-inch thick slices on the bias (see note)
■1/4 cup plus 2 tablespoons hot clarified butter (divided)
■1/2 cup finely grated Grana Padano cheese (see note)
■1 tablespoon extra-virgin olive oil
■3/4 ounce chiffonade cut basil leaves plus 3 sprigs fresh basil for
■garnish
■2 tablespoons 12-year-old balsamic vinegar
Preparation:
■Slice the balls of mozzarella cheese into about 1/2-inch-thick slices weighing about 1 1/4 ounces each.
■Individually wrap the slices of mozzarella with slices of prosciutto, making certain to completely cover the cheese.
■Place the wrapped mozzarella on parchment paper and refrigerate until ready to use.
■Core tomatoes and cut into 1/2-inch dice. Halve or quarter smaller heirlooms tomatoes and place in a mixing bowl. Season with kosher salt and pepper. Let tomatoes rest.
■Brush slices of bread on both sides with the 1/4 cup hot clarified butter and sprinkle both sides liberally with the grated cheese. Press cheese gently into the bread. Toast in a panini press over medium-high heat or in a hot sauté pan that has been coated with clarified butter, turning once, until golden brown and crisp on each side. This will take 1 to 2 minutes per side. If using a skillet, cook slices in batches; do not crowd pan.
■Preheat oven to 450 degrees.
■Place remaining 2 tablespoons clarified butter in a hot skillet. Gently set pieces of wrapped mozzarella in the skillet and sauté 2 minutes per side or until exterior is crisp. Place seared mozzarella balls on a cookie sheet then transfer to oven. Cook until cheese starts to melt and is hot, about 5 minutes.
■Meanwhile toss tomatoes with olive oil, the chiffonade of basil and the balsamic.
■To assemble: Mound a spoonful of the tomato salad in the centers of three large, warmed dinner plates. Arrange the grilled mozzarella, leaning it against the tomato salad, around the front and side edges of the plate. Lean two croutons on the backside of the plates. Place a sprig of basil in the center of the tomatoes and serve immediately.

Notes: Pain rustique has a thick crust similar to Italian bread.
Grana Padano cheese is available specialty food stores.
Parmigiano-Reggiano could be substituted.

Source: Jeff Beale, executive chef, The Capital Grille, Wisconsin

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I love this Caesar dressing. It can be used with a side salad, this Chicken Salad or a Caesar Salad with Citrus Grilled Shrimp is another tasty option! Enjoy!

Caesar Chicken Salad
from my kitchen

Caesar Salad Dressing:

4-6 anchovies
8 Tbsp. mayonnaise
8 tsp. lemon juice
2 tsp. Dijon Mustard
4 cloves garlic, minced
1 tsp. worcestershire
1 cup vegetable oil
1/2 tsp. kosher salt
1/2 tsp. fresh ground pepper
1/2 cup shredded Parmesan cheese

In food processor, combine all ingredients and pulse 3 times.

Makes 2 cups.

Salad:

2 cups shredded Rotisserie or grilled chicken
8 cups chopped romaine
4 hard-boiled eggs, chopped coarsely
1 cup halved cherry or grape tomatoes
2 avocadoes, peeled & cubed

Garnish:
1 cup homestyle croutons
1 cup shredded Parmesan cheese

Prepare dressing.
Combine Salad ingredients, toss. Plate on 4 serving plates. Garnish with croutons & Parmesan cheese. Serve with side of Caesar dressing.

Yield: 4 dinner servings

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Spring Mix Salad with Red Wine Vinaigrette

Ingredients
1/4 cup red wine vinegar
1 tablespoon minced shallot
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup vegetable oil
1/4 cup olive oil
1 tablespoon chopped fresh herbs, such as basil, chives, parsley, thyme, rosemary
10 ounces mixed baby spring Mix
1/4-1/2 cup coarsely chopped pitted kalamata olives
1/3 cup (1 to 1 1/2 ounces) thinly shaved Parmigiano-Reggiano

Directions
In a mixing bowl combine the vinegar, shallot, mustard, salt and pepper
and whisk to combine. Allow to sit for 5 minutes.
Combine the vegetable oil and olive oil in a pourable measuring cup.
While continuously whisking the vinegar mixture, add the oil in a slow,
steady stream, until completely emulsified. Whisk in the fresh herbs.

Place the spring mix in a large salad bowl and add the olives.
Add enough vinaigrette to just coat the lettuce and toss to thoroughly combine.
Divide among salad plates and top with the Parmigiano-Reggiano for garnish.

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Three Cheese Spaghetti Pie Recipe courtesy Dan Smith and Steve McDonagh
Show: Party Line with the Hearty Boys
Episode: DVD Night

 

 

3/4 pound spaghetti
9 tablespoons olive oil
5 garlic cloves coarsely chopped
1 small onion, thinly sliced
16 cherry tomatoes, halved
16 kalamata olives, pitted and halved
4 eggs
1 cup heavy cream
2 teaspoons kosher salt
Freshly ground black pepper
1 teaspoon red pepper flakes, optional
6 fresh basil leaves, chopped
4 ounces fontina, grated
8 ounces feta, crumbled
8 ounces Parmesan, shredded
Fresh basil leaves, for garnish
Special Equipment: 10-inch cast iron skillet or nonstick ovenproof skillet

Preheat oven to 350 degrees F.
Bring a large pot of water to a boil. Generously add salt and 3 tablespoons of oil and add the spaghetti. Bring back to a boil and cook for 11 to 13 minutes until the spaghetti is just tender. Drain into a colander and rinse under cold water. Return the spaghetti to the pot and set aside.

Heat 2 tablespoons of the olive oil in a medium skillet over medium heat for 1 minute. Add the garlic and onion and cook for 3 minutes, stirring occasionally. Add the tomatoes, kalamatas, 1 teaspoon of salt and a few grinds of pepper and cook for an additional 5 minutes until the tomatoes begin to break down.* Remove the mixture from the heat and set aside.

Whisk the eggs and cream together in a large mixing bowl. Add the remaining teaspoon of salt, a few grinds of pepper, the red pepper flakes, basil, fontina, feta, 4 ounces of the Parmesan and the tomato mixture. Mix in the spaghetti.

Heat the remaining olive oil in the 10-inch skillet over high heat. Add the spaghetti mixture, reduce the heat to medium and cook for 5 minutes. Transfer the skillet to the preheated oven for 30 minutes until the center of the pie is set and the top is golden.
Remove from the oven and let cool for 10 minutes. Run a spatula around the edges and underneath the pie to loosen. Place a large plate over the skillet and invert the pie onto the plate. Place another plate onto the pie and invert again. Let the pie set for an additional 10 minutes.

Slice the pie into 6 to 8 pieces and garnish with the remaining Parmesan and basil leaves before serving.

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Coconut Cream Pie

9" deep dish pie pastry shell, baked

Filling:

1/2 cup plus 2 Tbsp. sugar
1/4 cup cornstarch
pinch of salt
5 beaten egg yolks
1-3/4 cups milk
2/3 cup evaporated milk
1 tsp. vanilla extract
2 Tbsp. butter
2 tsp. brandy
2 cups shredded coconut

In medium heavy saucepan, whisk together sugar, cornstarch and salt. Whisk in egg yolks.
Gradually whisk in both milks. Over medium heat, bring to boil, stirring frequently.
Boil for 1-2 minutes until thickened. Remove from heat. Stir in extract, butter, brandy
and coconut. Pour into baked, cooled pie shell.Cover with plastic film while preparing
meringue. If using optional topping, after pie has chilled to room temp,
chill pie for 1-2 hours before topping.

Meringue:

5 egg whites
1/2 tsp. cream of tartar
1/2 cup granulated sugar
1/2 tsp. vanilla extract

In large bowl, beat 5 egg whites with cream of tartar until soft peaks form.
Gradually whisk in 1/2 cup granulated sugar and 1/2 tsp. vanilla extract.
Remove plastic film and spread over custard, swirling top for design. Be sure
to spread to edges of crust to seal. Place on baking sheet.
Bake in 325 preheated oven until golden on top. Let cool to room temperature and serve.

Optional topping:

1-1/2 cups heavy cream
1/2 cup powdered sugar
1/2 tsp. vanilla extract
1/2 cup lightly toasted coconut

Beat chilled heavy cream until soft peaks form. Add sugar and vanilla and beat until
desired consistency. Spread over chilled custard. Sprinkle with toasted coconut. Serve.

Planning a Birthday Dinner of Favorites

Several years ago, I started making Rick Crab Au Gratin for his birthday dinner...most likely that will be on the menu again this year. He is always talking about a favorite childhood memory of "Apple Brown Betty" that was served in the school cafeteria (lunchroom) when we were in elementary school. I plan on trying the Pioneer Woman's (Ree Drummond) recipe to see if I can rekindle that favorite memory.

2008 Apple Brown Betty
Posted by Ree in All PW Recipes, Desserts, Fruit Desserts
This is one of those “I don’t have anything in my fridge or pantry” recipes
that’s easy to throw together at the last minute. Made with sliced wheat bread,
apples, butter, and sugar, it’s actually fun to make because there’s no
mixing…and very little mess. If you can cut up bread and slice a couple of
apples, you’re not too far away from having a good ol’ wholesome goodie at your
fingertips. It’s because of recipes like this that I have hope in the world. I
hate that “nothing in my pantry” feeling.
I’m sure there are many different interpretations of this old-time recipe, but I
love this one because you can use whatever bread you happen to have lying
around—everything from storebought sandwich bread to a rustic artisan loaf. You
can cut the bread (I do) or tear it (I have before), and no matter what, it will
be delicious. And as true with any apple dessert, the addition of vanilla ice
cream (cinnamon would be yummy, too), freshly whipped cream, or my personal
favorite, Reddi Whip from a squirt can, is always a lovely finish.
Let’s make it, baby!
The Cast of Characters: Wheat sandwich bread, apples, brown sugar, butter, and
water. Um…shouldn’t there be something more complicated here? Flour, perhaps?
Baking soda? Whole vanilla beans?
NOT!

Begin by slicing 7 pieces of bread into thin strips…

Then rotate the slices 90 degrees…

…And slice again to create a dice.

Keep cutting…

Going over it a few times to get the bread into small pieces. You can also tear
the bread into small chunks if that floats your boat.

Now core and peel 3 apples…

And slice them thinly.

And try not to eat them all. Mmmm. Isn’t there something so inviting about a
stack of freshly sliced apples?

Now rub a baking dish very, very generously with butter.

I said very, very generously. Please don’t be afraid of the butter. Because you
know what? You’re going to see a lot more than this here in about 45 seconds.

To assemble…

Sprinkle 1/2 cup brown sugar in the bottom of the dish.

Follow this with a layer of about 1/3 of your sliced apples, then sprinkle 1/3
of your bread crumbs on top.
(You can actually use a little less than a third of your crumbs, as you’ll want
to be sure to have enough for the very top layer.

Next, start in with 1/2 cup brown sugar again…

Followed by a layer of apples…

And another layer of breadcrumbs. Breadchunks. Breadcubes. Whatever.

Repeat this one last time: The rest of the sugar…

The rest of the apples…

And the remaining breadcrumbs. Don’t you just love layered dishes? There’s
something about it that satisfies my deep need for order and symmetry and
symbiosis.
Symbiosis? That didn’t fit at all. But oooh, I love that word and I try to use
it in my everyday speech at least twice a month.

Next, slice 1 1/2 sticks butter (regular, salted) and begin placing the slices
all over the top of the breadcrumbs.

I warned you earlier: do not be afraid of the butter. Do not be afraid of the
butter. Do not be afraid of the butter. (Repeat this an additional seven times.
Then go get on the Stairmaster.)
Finally, sprinkle 3 to 4 tablespoons of water all over the top, give it a final
sprinkle of brown sugar, and bake on 375—covered in foil—for approximately 45
minutes. When you have about five minutes remaining, remove the foil from the
dish. You’ll want to watch it in the oven to make sure it doesn’t get too brown.
When it’s hot and bubbly, take it out of the oven.
***********************************************************************
http://www.foodnetwork.com/recipes/ree-drummond/apple-brown-betty-recipe/index.html

Crab Au Gratin is a very rich dish that goes well as a side with other seafood main courses such as stuffed flounder...or hearty enough to stand on its on served with some toast points and a salad.

Mix 1
1 med. onion - finely chopped
1 rib celery - finely chopped
4 leaves green onion tops - finely chopped
1 stick butter
Mix 2
1/3 cup all purpose flour
2 cups heavy cream
1 cup milk
1 Tsp. of dried parsley flakes or small handful of fresh chopped
1 Tsp. Worcestershire
1/4 Tsp. "Old Bay" & 1/4 tsp Tony's seasoning
pinch of garlic powder
Salt & Pepper to taste
2 egg yolks beaten well
Last:
1 pound lump crabmeat
Gratin Dishes or shallow casserole
12 oz. shredded cheddar cheese, or, your favorite ( I used 1/2 sharp cheddar & 1 half white cheddar)

Preparation
In a saucepan on med-low heat melt the butter. Add the remainder of mix 1 above. Cook until onions are clear and soft, don't brown.
Stir in mix 2 in the order given (except egg) thoroughly mixing in each ingredient before the next is added. Add the milk a little at a time as you stir. Raise heat to med. and get the mixture bubbling then remove from heat. Take a spoon out to taste. Add the egg and mix well. Cover and let sit for 10 minutes. Add seasoning if needed. Add crab meat to saucepan and mix well. Fill gratin dishes to 1/4" from top of dish, smooth top with a spoon and sprinkle cheese on top.
Bake at 375ºF until cheese is brown and crusty.
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Thinking a salad of Spinach, Bacon, Tomatoes, Mushrooms and My Chunky Bleu Cheese Dressing...will complete the meal.