July 2012 Newsletter

Hi Everyone...

Hope this finds many of you with relief from the HOT temps and lack of rain...SO Hot and Humid here with very little rain.

Lots of birthdays and anniversaries this month in my family and realm of friends...best wishes to all.

Hugs,

Paula

FOOD FOR THOUGHT:

As I sit and think...
Paula 06/2012

As I sit and think of time spent with you...it brings a smile to my face and heart.
Enjoying the time we spend together, whether we are out and about...
Or  just at home spending time together...much better than time spent apart!
Regardless if we are together or apart, you will always hold my love, no doubt.
I love the time that we spend together, looking forward to the days we won't  part.
Enjoying this time in our lives, loving one another and knowing what love is about.

As I sit and think of time spent with you...I feel your loving arms holding me...
Close to you, caressing my face, telling me the love you hold in your heart.
Seeing the love in your eyes that lies within your heart as you hold me.
Knowing this is where I always want to be...filled with love for you in my heart.
Your love surrounds me whether  together or apart, you're an intricate part  of me.
Enjoying this time in our lives, loving one another and knowing that love will never part.

RECIPES:

Jalapeno Popper Spread

2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (4 ounce) can chopped green chilies, drained
2 ounces canned diced jalapeno peppers, drained
1 cup grated Parmesan cheese
Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in green chiles and jalapeno peppers. Pour mixture into a microwave safe serving dish, and sprinkle with Parmesan cheese.
Microwave on High until hot, about 3 minutes.
Baked Variation:

If you would like to brown the cheese, bake at 375 degrees F (190 degrees C) for about 30 minutes.

Serve with sliced sourdough baguettes, tortilla chips or crackers.
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from Decolady...
Tomato Caramelised Onion Tart(s)
This recipe originally came from Sara Moulton's show, Cooking Live. I have made this recipe many times over the years and it is always a hit. It can be served at brunch, as an appetizer, as a side, or for a vegetarian main dish. I also like that it is great either warm or at room temperature. Makes it easy if you need to take food somewhere (potluck, funeral, etc.). During the summer when I have fresh heirloom tomatoes, I like to alternate colours of the tomato slices. They look beautiful that way. You can make one large tart or individual tarts. It's really versatile. Most often I make it in my rectangular tart pan. ~ Becky
Sara Moulton's Tomato Caramelized onion Tart

Tart Dough:
2 sticks butter, very cold, cut into small pieces
1 2/3 cups unbleached flour
1/3 cup whole wheat flour
1 tsp salt
1 Tbsp sugar
1/4 cup ice water, or as needed

Caramelised onion:
1 medium onion, thinly sliced
1 Tbsp olive oil

Melted butter
Finely ground cornmeal
8 medium-sized round tomatoes
2 Tbsp Dijon mustard
1 cup shredded cheddar
Salt and freshly ground black pepper
2 Tbsp olive oil
1 large egg white, for egg wash
Basil, sliced thinly, plus extra for garnish

Make tart dough: Put in the work bowl of a food processor, the flour, butter, salt and sugar. Pulse quickly until the butter is the size of peas. Add very cold, ice water in a small stream until the dough just comes together. Empty the work bowl out onto waxed paper and shape into a ball. Wrap in plastic wrap and place in refrigerator until ready for use.

Make caramelised onion: In a skillet heat the olive oil until hot and cook the onions, stirring constantly, until golden. Remove from heat and let cool, set aside.

To assemble tarts: The tart can be made in 8 individual pie pans, two smaller tart pans, or one large tart pan. The pan(s) should be brushed with melted butter and liberally sprinkled with corn meal.

Divide dough into equal pieces if using more than one pan. Keep unused dough in the refrigerator (must be kept cold). Roll out the dough into shape suitable for pan. This is a rustic-style tart, so the edges don't have to be perfect. Make the dough large enough so the edges of the dough will fold over the top of the tart an inch or so. Crust will be thick; you don't want it too thin or the tomatoes will bleed through bottom. Place crust in tin. Repeat until all are done and place tins on baking sheets.

Preheat oven on to 375°F. Brush bottoms of dough shell with mustard. In the following order place into shell: cheddar cheese, caramelised onion, sliced tomato, salt and pepper, basil, and olive oil. If using more than one tin, divide ingredients equally between them. Fold in the tops of extra dough around the tomatoes and brush dough with egg whites. Bake for 30 to 45 minutes. Right before serving, garnish with more slivered basil if desired. Serve warm or at room temperature.

NOTES:
1. This same dough is also suitable for fruit tarts. I've made used it with plums, blueberries and peaches.
2. Dough can be placed in tins ahead of time and frozen.
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Ya'll Comeback Pasta Salad

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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I have been making this since the 80's. So easy and so tasty! Enjoy!
Yummy Fruit Dip

Combine:
2 Tbsp. flour
1 Tbsp. butter
1 cup pineapple juice
1/2 cup sugar
1 egg

Whisk together and cook over med-low heat until thickened. Set aside to cool. After cooling, stir in:

1 cup whipped topping

Serve with fresh fruits of choice for dipping.
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STRAWBERRY PECAN CAKE
1 box white cake mix
1 small box strawberry gelatin
1 cup vegetable oil
1/2 cup milk
4 eggs
1 cup frozen strawberries, chopped
1 cup coconut
1 cup chopped pecans
Mix cake mix and jello; add oil, milk, and eggs. Beat until smooth. Fold in
remaining ingredients. Grease and flour 3 (9 in) cake pans. Bake at 350 for
20-25 minutes. Cool on wire rack.
Icing:
1 stick butter
1 lb. confectioner's sugar
1/2 cup drained strawberries
1/2 cup pecans
1/2 cup coconut
Cream butter and sugar; add other ingredients. Frost between layers, sides and
top. Can be garnished with additional coconut and pecans.
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Panna Cotta with Balsamic Strawberries
2007, Ina Garten, All Rights Reserved

.Prep Time:15 minInactive Prep Time:24 hr 10 minCook Time:5 minLevel:
EasyServes:
4 servings.
Ingredients
1/2 packet (1 teaspoon) unflavored gelatin powder
1 1/2 tablespoons cold water
1 1/2 cups heavy cream, divided
1 cup plain whole-milk yogurt
1 teaspoon pure vanilla extract
1/2 vanilla bean, split and seeds scraped
1/3 cup sugar, plus 1 tablespoon
2 pints (4 cups) sliced fresh strawberries
2 1/2 tablespoons balsamic vinegar
1 tablespoon sugar
1/4 teaspoon freshly ground black pepper
Freshly grated lemon zest, for serving
Directions
In a small bowl, sprinkle the gelatin on 1 1/2 tablespoons of cold water. Stir and set aside for 10 minutes to allow the gelatin to dissolve.
Meanwhile, in a medium bowl, whisk together 3/4 cup of the cream, the yogurt, vanilla extract, and vanilla bean seeds. Heat the remaining 3/4 cup of cream and the 1/3 cup of sugar in a small saucepan and bring to a simmer over medium heat. Off the heat, add the softened gelatin to the hot cream and stir to dissolve. Pour the hot cream-gelatin mixture into the cold cream-yogurt mixture and stir to combine. Pour into 4 (6 to 8-ounce) ramekins or custard cups and refrigerate uncovered until cold. When the panna cottas are thoroughly chilled, cover with plastic wrap and refrigerate overnight.
Combine the strawberries, balsamic vinegar, 1 tablespoon sugar, and pepper 30 minutes to 1 hour before serving. Set aside at room temperature.
To serve, run a small knife around each dessert in the ramkein and dip the bottom of each ramekin quickly in a bowl of hot tap water. Invert each ramekin onto a dessert plate and surround the panna cotta with strawberries. Dust lightly with freshly grated lemon zest and serve.

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