August 2012 Newsletter

Food For Thought:

 

I travel along the highway...early morning,
Reminiscing the past couple of days spent with you.
The moments of laughter, the moments of passion, your
love embracing me.
Just the moments "together" fill my heart and mind.
I travel along the highway.., anticipating...
The next time that we spend together...
The moments of laughter, the moments of passion, your
love embracing me.
Just the moments "together" fill my heart and mind.
I travel throughout the day...early afternoon,
Anticipating the times that we will spend together...
The moments of laughter, the moments of passion, your
love embracing me.
Just the moments "together" fill my heart and mind.
I travel into the evening, darkness arrives,
Anxious to lie in your arms, your voice saying, "My Angel"...
The moments of laughter, the moments of passion, your
love embracing me.
Just the moments "together" fill my heart and mind.
I travel into the days... that lie ahead,
Longing to spend my days and nights with you.
The moments of laughter, the moments of passion, your
love embracing me.
Just the moments "together" fill my heart and mind.

 

Paula 2010

 

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RECIPES:

 

24 Hour Wine and Cheese Omelet
(Doubled)

 

1 large loaf day old French Bread broken into small pieces

 

¾ lb. Swiss cheese, shredded
½ lb. Monterey Jack cheese, shredded
18 thin slices Genoa Salami, chopped

 

3¼ C milk
½ C dry white wine
1 cup unsalted butter, melted
6 large green onions, minced
1 Tbsp Dijon mustard
1/2 tsp white pepper
¼ tsp red pepper
24 eggs

 

2 C sour cream
2 C fresh grated Parmesan or
Asiago, shredded

 

Butter 2 shallow 3 quart (9X13 inch) baking dishes
Spread bread over bottom and drizzle with butter
Sprinkle with Swiss and Jack cheeses and salami.
Beat together: eggs, milk, wine, green onions, mustard, pepper and red pepper until foamy
Pour over cheese
Cover dishes with foil. refrigerate overnight or up to 24 hours

 

Remove from refrigerator about 30 minutes before baking
Preheat oven to 325°
Bake casseroles, covered, until set, about 1 hour
Uncover; spread with sour cream and sprinkle with Parmesan or Asiago cheese
Bake uncovered, until crusty and lightly browned - about 10 minutes
or place under broiler for about 3-5 minutes

 

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Monte Cristo Bread Pudding

 

1/4 stick unsalted butter
12 oz. fresh mushrooms sliced
18 - 20 slices of sourdough bread, crusts trimmed
10 oz. Black Forest ham, cut into 1/2 -inch pieces
10 large eggs
3 cups (packed) grated Monterey jack cheese or Swiss , divided (12 oz)

 

3-1/2 cups of whole milk (do not use low-fat or non-fat)
2 T. chopped fresh thyme (or 2 t. dried thyme)
2 t. dry mustard
3/4 t. salt
1/2 t. pepper

 

Melt butter in heavy med. skillet over med-high heat. Add mushrooms and saute until golden, about 10 min., season with salt and pepper.

 

Generously butter 13x9x2-inch glass baking dish. Line bottom with half of the bread slices, cutting to fit. Top with ham, then 2 cups cheese (reserving 1 cup of cheese for morning). Top with mushrooms. Add enough remaining bread in single layer to cover. Whisk eggs, milk, 1 T. thyme, dry mustard, salt and pepper in large bowl to blend. Pour over bread. Cover and refrigerate overnight.

 

Preheat oven to 350 F. Uncover dish and bake until puffed and golden, about one hour.
Mix remaining 1 cup cheese and 1 T. thyme, sprinkle over. Bake until cheese melts, about 3 minutes. Let sit 10 minutes before serving.

 

Serves 8

 

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Hilton Hotel Creme Brulee Cheesecake

 

48 ounces cream cheese, softened
1 1/2 cups granulated sugar
6 tablespoons sour cream
6 eggs
3/4 cup heavy cream
3 cups vanilla wafer crumbs
3/4 cup (1 1/2 sticks) unsalted butter, melted
6 tablespoons brown sugar
4 teaspoons orange peel
3/4 cup granulated sugar (for topping)
Boiling water (for baking)
Strawberries, raspberries and blueberries (for garnish)

 

Heat oven to 325 degrees F.

 

In a bowl place the cream cheese, 1/2 cups of sugar and sour cream
and beat on medium speed until mixture is smooth. Add the eggs,
heavy cream and orange peel. Beat until all the mixture is smooth.

 

In another bowl, mix until well blended the vanilla wafer crumbs,
butter and brown sugar. With fingers pat the wafer mixture into a
springform pan; top the wafer mixture with the cheese mixture.
Place pan into a larger pan and add boiling water to cover halfway
up sides of springform pan. Bake for 40 minutes or until set.

 

Remove very carefully the springform pan from water and let cool
for 30 minutes at room temperature.

 

Refrigerate for 4 hours or until serving time.

 

Slowly unmold the cake from the pan, sprinkle with the remaining
sugar and broil under broiler until sugar melts and browns (be
careful not to burn the sugar).

 

To serve, place cheesecake on a serving platter and surround with
fresh strawberries, raspberries and blueberries.
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MICROWAVE BAKED APPLES
8  apples, I prefer Granny Smith
1/2 c. packed brown sugar
4 tbsp. raisins
4 Tbsp.chopped nuts
1/2tsp. cinnamon
4 tbsp. butter, cut into 8chunks

 

Core apples and peel skin from top.
In small dish, combine brown sugar, raisins, and cinnamon. Stuff apples with equal amount of mixture. Dot top of each apple with 1 chunk of butter.
Arrange apples in 9 inch square baking dish. Cover with plastic wrap.
Microwave on HIGH for 7 to 9 minutes. Let stand for 5 minutes.
Just before serving, spoon juices from bottom of baking dish over apples.

 

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Honey & Oat Scones

 

3 1/2 cups flour
1 cup whole wheat flour
1 cup quick cooking oats
2 tablespoons baking powder
2 tablespoons sugar
2 teaspoons salt
2 cups butter
Cut the butter into the dry ingredients

 

1/2 cup yogurt
1/2 cup honey
4 eggs
Combine & add to 1st mixture

 

Cut dough & place on parchment lined cookie sheets
Brush with an egg/water mixture
Bake at 400° oven for 20-25 minutes.