NOVEMBER 2013 NEWSLETTER

Hi Everyone,

Hopes this finds all doing well. Needless, to say it has been a busy few weeks with the move and still so much more to do!

Carrots, Pumpkins & Sweet Potatoes are included in the recipes!

Wishing a blessed Thanksgiving to all!

Hugs,

Paula

FOOD FOR THOUGHT:
Never take love given or received for granted,
Expecting others to know how you feel,
Express your love constantly in all ways,
Share freely in words, actions and touch;
then your love will not be taken for granted
and there will never be room for doubt.
Paula 2003
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Comfort Foods for Fall...

Carrot Nut Bread
Pennsylvania Dutch Cooking
1 cup grated carrots
3/4 cup brown sugar
1 tsp. baking soda
2-1/2 tsp. baking powder
2 Tbsp. shortening
1 tsp. salt
1 cup warm milk
2 eggs
1-1/2 cups plain flour
1 cup whole wheat flour
1/2 cup nuts, chopped
Sift flours; measure and add baking powder, soda, salt and sugar. Mix thoroughly. Sprinkle 1/4 cup over nuts, toss to coat and set aside.
Add milk to beaten eggs and melted shortening.
Combine wet and dry ingredients except for carrots and nuts.
Fold in carrots and floured nuts.
Pour into greased loaf pan.
Let stand for 5 minutes.
Bake at 375 for 1 hour.
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Pumpkin Nut Bread
Huntsville Entertains
Oven 350
Yields: 2 loaves
3 cups sugar
1 cup vegetable oil
4 eggs, beaten
2 cups cooked, mashed pumpkin or 1 (16 oz.) can
3-1/2 cups all-purpose flour
2 tsp. baking soda
2 tsp. salt
1 tsp. baking powder
1 tsp. grated nutmeg
1 tsp. allspice
1 tsp. cinnamon
1/2 tsp. ground cloves
2/3 cup water
2 cups chopped pecans or walnuts
Cream sugar and oil. Add eggs and pumpkin; mix well. Sift together flour, soda, salt, baking powder and spices. Add alternately with water to pumpkin mixture. Pour into 2 (9x5) greased and floured loaf pans. Bake at 350 for 1-1/2 hours or until tests done. Cool 10 minutes. Remove from pan.
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Sweet Potato Sticks
"Watkins" Cookbook
4 medium sweet potatoes; peeled, cut in 1/2 inch x 4 inch strips
1 Tbsp. vegetable oil
1/3 cup Parmesan cheese
Drizzle potatoes with oil, toss with Parmesan cheese. Arrange in single layer on baking sheet that has been lightly greased.
Bake at 400 degrees for 35-40 minutes until crisp and brown. Stir every 10 minutes.
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Roasted  Sweet Potatoes & Caramelized Onions
4 Sweet Potatoes, peeled cut in ½ circles
1 tsp. salt
½ tsp. black pepper
2 Tbsp. olive oil
¼ cup maple syrup
Toss potatoes with oil, syrup, salt and pepper. Roast @ 375 for 25 minutes or until tender.
1 sweet onion, cut in strips
2 Tbsp. butter
½ tsp. salt
½ tsp. pepper
2 Tbsp. maple syrup
Saute over med heat 20minutes until caramelized.
Toss together in skillet. Cook 5 minutes.
Enjoy!
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Libby's Pumpkin Roll
Cake
Powdered sugar
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 Land O Lakes® All-Natural Eggs
1 cup sugar
2/3 cup LIBBY'S 100% Pure Pumpkin
1 cup chopped walnuts, if desired
Filling
1 (8-ounce) package cream cheese, softened
1 cup sifted powdered sugar
6 tablespoons Land O Lakes® Butter, softened
1 teaspoon vanilla
Powdered sugar, if desired
Directions
Heat oven to 375°F. Grease 15x10x1-inch jelly-roll pan; line with parchment or waxed paper. Grease and flour paper; set aside. Arrange clean thin, cotton kitchen towel on counter; sprinkle with powdered sugar.

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Combine eggs and sugar in large bowl; beat until thickened. Add pumpkin; beat until well mixed. Stir in flour mixture. Spread batter evenly into prepared pan. Sprinkle with walnuts, if desired.

Bake for 13 to 15 minutes or until center springs back when lightly touched. Immediately loosen cake from edges of pan; invert onto prepared towel. Remove pan; carefully peel off paper. Roll up cake in towel while hot, starting with 10-inch side. Cool completely on wire rack.

Beat cream cheese, 1 cup powdered sugar, softened butter and vanilla in small bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic food wrap; refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired..

Paula aka mecookin

OCTOBER 2013 NEWSLETTER...FALL IS HERE!

Hi Everyone!
Hope this finds all doing well...exciting days for lots of us...weddings of children & grandchildren!
Recipes are some favorite casserole type chicken dishes that are favorites of family and friends and perfect for fall weather! Enjoy!
Hugs,
Paula

FOOD FOR THOUGHT:
Truly, I have known...
The love of family and friends...memories throughout childhood that I would not trade or forsake...
Childhood memories of friends and family that can never be replaced...only added to throughout the years to come!
Truly, I have known...
Moments of sadness, heartache...passing of family and friends. Yet memories will remain...
Memories of special moments, never to be replaced...moments that I will cherish in days to come!
Truly, I have known...
Love of family, love of friends, and love of spouse...many have passed on, yet, leave their loving memories.
Love that continues to grow, children, grandchildren & great-grandchildren as I am blessed throughout the years!
Truly, I have known...
and will continue to know love, the greatest gift...whether family, friends...children or spouse.
Thankful that I have been blessed knowing love, True love throughout my life!
"And the greatest of these is Love"
Paula 2011

RECIPES:
Creamy Mushroom Chicken
Ingredients
2 5-ounce boneless, skinless chicken breasts
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
1 tablespoon canola oil
1 medium shallot, minced
1 cup thinly sliced shiitake mushroom caps
2 tablespoons dry vermouth, or dry white wine
1/4 cup reduced-sodium chicken broth
2 tablespoons heavy cream
2 tablespoons minced fresh chives, or scallion greens
1.Season chicken with pepper and salt on both sides.
2.Heat oil in a medium skillet over medium heat. Add the chicken and cook, turning once or twice and adjusting the heat to prevent burning, until brown and an instant-read thermometer inserted into the thickest part registers 165°F, 12 to 16 minutes. Transfer to a plate and tent with foil to keep warm.
3.Add shallot to the pan and cook, stirring, until fragrant, about 30 seconds. Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes. Pour in vermouth (or wine); simmer until almost evaporated, scraping up any browned bits, about 1 minute. Pour in broth and cook until reduced by half, 1 to 2 minutes. Stir in cream and chives (or scallions); return to a simmer. Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute.
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Chicken Salad Casserole
3 cups chopped cooked chicken
2 cups cooked rice
3 hard-cooked eggs, chopped
1 cup chopped onion
1 cup chopped celery
1 tablespoon lemon juice
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup
3/4 cup mayonnaise
Ground black pepper
1-1/2 cups breadcrumbs tossed with 3 Tbsp. melted butter
1
Heat the oven to 350°F.  Stir the chicken, rice, eggs, celery and onion in a medium  bowl.  Stir in the lemon juice, soup & mayonnaise.  Season with the black pepper.  Spoon the chicken mixture into a 3-quart shallow baking dish. Top with breadcrumbs.
2
Bake for 45 minutes or until the mixture is hot and bubbling.
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Poulet de Normandy aka Chicken & Dressing Casserole
2 chicken breasts, cooked and shredded
1 Cup Shredded Cheddar Cheese
1/2 C Mayo
1/4 C Green Onions
4 eggs
1 stick margarine
2 Cups Chicken Broth
1- 6 ounce pkg Peppridge Farm corn bread stuffing mix
1 cup milk
1 cup water
1 can cream of mushroom soup
Sprinkling of salt
Instructions
1.Melt stick of margarine in cup of water by heating in the microwave. Place stuffing mix in bowl. Pour water and margarine over and stir. Add 2 eggs and chicken broth, stir.
2.In separate bowl, combine shredded chicken, mayo, and onions. Stir well.
3.Place 1/2 of stuffing mix in bottom of a 9x13 pan. Top with all of chicken mixture. Dash salt over chicken. Top with remaining stuffing mix. Beat together remaining two eggs and milk. Pour over mixture in pan. Cover and place in refrigerator for at least eight hours.
4.Before baking, remove cover and spread cream of mushroom soup over top. Place in 350 oven, uncovered, and bake for 45 minutes. Remove from oven and top with shredded cheese. Return for another five minutes, or until cheese is melted.
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CHICKEN POPPY SEED   aka RITZY CHICKEN
3 cups cooked chicken breast, shredded or meat pulled and shredded from 1 rotisserie chicken
1 can cream of celery soup or cream of chicken soup
8 oz. sour cream
2 tbsp. poppy seeds or celery seeds (I use Poppy seeds with the Cream of Celery and Celery Seeds with the Cream of Chicken)
1/2 c. slivered almonds
1 can water chestnuts (I don't use these as my family doesn't care for them.)
1 stick butter
1 pkg. Ritz crackers, crushed
1 can mushrooms
Butter a 13x9 casserole. Mix shredded chicken, sour cream, soup, almonds, mushrooms, poppy seeds and water chestnuts. Pour into greased casserole. Melt butter; mix with crackers. Spoon on top. Bake 30 minutes at 350 degrees.
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Apple Pan Dowdy
5 Granny Smith Apples, cored and sliced in wedges
4 Tbsp. butter
4 Tbsp. brown sugar
1 tsp. cinnamon
1/2 cup orange juice
1/4 cup Jack Daniels
2 Tbsp. cornstarch
2 refrigerated pie crusts
1/4 cup sugar
Butter a 13x9 casserole dish. Preheat oven to 375 degrees. In large skillet, melt butter; add apples brown sugar and cinnamon. Cook over med-high heat until just barely tender, stir frequently. Combine orange juice, Jack Daniels & cornstarch. Add to apple mixture and bring to boil. Pour into buttered casserole dish. Tear pie crusts into random shaped pieces and top apple mixture. Sprinkle with sugar. Bake 20-25 minutes until pie crusts is cooked through and golden.

Paula aka mecookin

Momma's Biscuits *101*

check it out here: Southern Plate Meal Plan Monday


Momma's biscuits have been a favorite of family, customers and friends for years...here is a step by step process from this morning's breakfast.

Of course this is the finished product...

I always use White Lily Self-Rising Flour...lard, shortening, baking powder, confectioner's sugar and buttermilk.

Preheat oven to 375 degrees and grease a cast iron skillet or two (I normally use 2 so there are extras for Rick's Sausage Biscuits during the week.

Prepare work surface with flour and have biscuit cutter on hand.
In large bowl, add appx. 4 cups White Lily Self-Rising flour, 1 Tablespoon Baking Powder & 1 Tbsp. confectioner's sugar.

Next, add 1/3-1/2 cup lard and 1/3-1/2 cup shortening.

Work in shortening and lard with hands until crumbly texture. You can't overwork dough at this point.

Add appx. 1-1/4 to 1-1/2 cups buttermilk, gently working into dough until it is a moist (not overly moist) consistency.

This is the consistency that I'm referring to...moist but not overly moist like a batter.

Turn dough onto floured surface and gently knead by hand, pat dough into large rectangle about 3/4" thickness and cut biscuits, placing in prepared skillets.

Bake in preheated oven for 15-20 minutes until lightly golden on top. Brush with melted butter and return to oven. I usually turn to broil for just a minute or two.

Hot from the oven they are ready to serve with your favorite breakfast foods!

This is a typical weekend ritual here. Rick says this is the meal that he looks forward to all week!

Peanut Butter Extravaganza!!!

For the peanut butter lovers! This first recipe is a pie that is reminiscant of the signature Peanut Butter Pie served at Little Joe's in Oneonta, AL. And, of course, we ALL know that "Choosy Mothers Choose Jif!"

PEANUT BUTTER PIE
1/2 cup peanut butter
1 cup confectioner's sugar
2/3 cup sugar
1/3 cup flour
1/2 tsp. salt
3 cups milk
3 egg yolks
2 Tbsp. butter
1 tsp. vanilla extract
For meringue:
3 egg whites
1/4 tsp. cream of tartar
6 Tbsp. sugar
1/2 tsp. vanilla extract
Crust:
1 (9 inch) deep-dish pastry shell(baked)
Combine peanut butter and confectioner's sugar until mealy. Sprinkle 1/2 of
mixture in bottom of baked pie crust.
Custard:
In heavy saucepan, combine sugar, flour, salt, and milk. bring to boil over
medium heat, and cook for 2 minutes, stirring constantly. Remove from heat,
blend 1/2 cup hot mixture into beaten egg yolks; return egg mixture to custard.
Return to heat and cook 2 more minutes. Remove from heat and add butter and
vanilla. Pour 1/2 custard in pastry shell. Top with remaining peanut butter
mixture and then remaining custard. Prepare meringue. Top pie and bake at 350
for 12-15 minutes until golden.
Meringue:
Beat egg whites with cream of tartar until soft peaks form. Beat in sugar, 1
Tbsp. at a time until stiff peaks form. Stir in vanilla and top pie.

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Old-Fashioned Potato Candy

• 1/4-1/2 cup mashed potatoes (1 sm. potato)
• 1 teaspoon vanilla
• 1 dash salt
• 1 (1 lb) box powdered sugar
• peanut butter

 

1. Mix together all ingredients, except peanut butter.
2. Add sugar until it's of dough consistency.
3. Refrigerate to chill dough for an hour or two.
4. Roll out onto powdered sugar dusted bread board or waxed paper.
5. Spread peanut butter over potato dough.
6. Roll it up like a jelly roll loaf.
7. Refrigerate for about an hour, then slice into pinwheels.

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Peanut Butter Frosting

 

• 2 cups sugar
• 1 cup milk
• 2 tablespoons light corn syrup
• 1 tablespoon margarine
• 1 cup peanut butter
• 1 teaspoon vanilla flavoring

 

1. Combine the sugar, milk and corn syrup in a heavy saucepan.
2. Bring to a boil and cook for about 3 minutes.
3. Remove from heat and place the pan in a larger pan of cold water.
4. Add the margarine, peanut butter, and vanilla flavoring.
5. Beat until mixture thickens to spreading consistency.

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Double Peanut Butter Cookies
from Taste of Home

Ingredients

• 1-1/2 cups all-purpose flour
• 1/2 cup sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup shortening
• 1/2 cup creamy peanut butter
• 1/4 cup light corn syrup
• 1 tablespoon whole milk
• Additional peanut butter

Directions

• In a large bowl, combine flour, sugar, baking soda and salt. Cut in
• shortening and peanut butter until mixture resembles coarse crumbs.
• Beat in corn syrup and milk. Shape into a 10-in. roll; wrap in waxed
• paper or foil. Refrigerate for at least 3 hours.
• Unwrap dough; cut into 1/4-in. slices; place half of the slices 2 in.
• apart on ungreased baking sheets. Top each with 1/2 teaspoon of
• peanut butter. Top with remaining slices; seal edges with a fork.
• Bake at 350° for 12-14 minutes or until lightly browned. Cool for
• 2 minutes; remove from pans to wire racks to cool completely. Yield:
• 20 cookies.

1 1/2 cups sifted all-purpose flour 1 tablespoon milk 1/2 cup white sugar 1/2 teaspoon baking soda 1/4 cup light corn syrup

1/4 teaspoon salt 1/2 cup shortening 1 cup peanut butter 1 cup semisweet chocolate chips

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Peanut Butter Blossoms

from Pillsbury

Ingredients

1 3/4 cups all purpose flour

1/2 cup sugar

1/2 cup firmly packed brown sugar

1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening
1/2 cup peanut butter
2 tablespoons milk
1 teaspoon vanilla
1 egg
Sugar

48 Hershey's® Kisses® Brand milk chocolates, unwrapped

 

Directions

• 1 Heat oven to 375°F. In large bowl, combine flour, 1/2 cup sugar, brown sugar, baking soda, salt, shortening, peanut butter, milk, vanilla and egg; mix with electric mixer on low speed until stiff dough forms.
• 2 Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets.



• 3 Bake at 375°F. for 10 to 12 minutes or until golden brown. Immediately top each cookie with 1 milk chocolate candy, pressing down firmly so cookie cracks around edge; remove from cookie sheets.

For the baking challenged, a great shortcut is to use Pillsbury Peanut Butter Cookie Dough found in the refrigerated section of your grocery store.

In preparation for Christmas...

Some might think this is a bit early...but while packing I found the recipe for Brandied Fruit Starter and Friendship that I used several years ago at Christmas...I began with making the Brandied Fruit Starter that takes several weeks, at least 4 weeks and can be divided and used for baking Friendship Cakes, served over ice cream or pound cake. I actually did two batches so that I would have several to give as gifts. Gifts were a jar of the Brandied Starter, the actual cake in a Christmas tin, and the recipe printed in a homemade Christmas card containing the recipe.

Friendship Cake with Brandied Fruit Starter
Brandied Fruit Starter:
1 (15 1/4-ounce) can pineapple chunks, drained
1 (16-ounce) can sliced peaches, drained
1 (17-ounce) can apricot halves, drained
1 (10-ounce) jar maraschino cherries, drained
1 1/4 cup granulated sugar
1 1/4 cup brandy*
Brandied Fruit Starter should last indefinitely if handled properly. Use clean equipment and keep it covered.
Combine all ingredients in a clean, nonmetal bowl; stir gently. Cover and let stand at room temperature 3 weeks, stirring fruit twice a week.
Serve fruit over ice cream or pound cake when desired, reserving at least 1 cup starter at all times.
To replenish starter, add 1 cup sugar and one of the fruits, pineapple chunks, peaches, apricot halves or maraschino cherries every 1 to 3 weeks, alternating fruits each time; stir gently. Cover and let stand at room temperature 3 days before using again.
Makes 6 cups.
*Apricot or peach brandy may be substituted, if desired.

Friendship Cake Mix:
2 1/2 cups granulated sugar
1 1/2 cups Brandied Fruit Starter
1 (32-ounce) can sliced peaches with juice
Combine in a gallon glass jar and stir all together; stir several times the first day, thereafter stir once each day. Keep covered and at room temperature.
On Tenth Day Add:
1 (32-ounce) can chunk pineapple with juice
2 1/2 cups granulated sugar
Stir once a day for 10 days.
On Twentieth Day Add:
1 (32-ounce) can fruit cocktail with juice
2 1/2 cups granulated sugar
1 (10-ounce) jar maraschino cherries with juice, diced
Stir once a day for 10 days.
On Thirtieth day:
Drain liquid from fruit. Divide the juice into 1 1/2 cups each. Place in jars with tight lids and give to a friend with a copy of recipe as soon as possible. Divide fruit into thirds. Makes 3 cakes.
Cakes can be frozen after they are baked. Juice or fruit cannot be frozen.
FOR ONE CAKE:
Friendship Cake Mix Recipe:
1 (18.25-ounce) package yellow cake mix
2/3 cup vegetable oil
4 large eggs
1 (4-ounce) package vanilla instant pudding mix
1 cup nuts, chopped
1/3 of fruit
Combine all ingredients together, mixing well.
Bake in greased and floured Bundt pan at 350°F (175°C) for 50 to 60 minutes or until wooden pick inserted in center comes out clean.
Cool in pan on rack for 15 minutes before removing. Cool completely on wire rack.
Makes 12 to 15 servings (prepared cake).

A bit time consuming but much appreciated by friends to receive!

SEPTEMBER 2013 Family Favorites aka Customer Favorites!

It's here! It's Here! It's HERE!!! Football season!!!

Hope this finds all doing well...this month's recipes are Family Favorites that became Customer Favorites!!! As far as I know, some are still being served at former employments. Regardless, my family has enjoyed them for years and I wanted to share them with you my online friends, should you want to try them at home!

Hugs, Paula

FOOD For THOUGHT:

Give Us This Day, Our Daily Thread
As we daily bear our hearts and souls.
Our Pathways crossed sometime ago.
Friendships grow as each new day unfolds.
What started as we shared our
mutual love of cooking...
Became the love, care and support
of one another here.
Across the miles of cyberspace over coffee,
for the quiet times we are looking.
Openly we share, the beauty of a flower blooming,
a triumph or a fear.
We thank You, Spirit, for these cyber
friendships we have found.
A place where joy and laughter,
tears and sharing abound.
You've taken each daily thread and woven
a Masterpiece.
Into a beautiful garment, adorning friendships
that will never cease.
Knowing deep within our hearts, we are truly
kindred spirits.
Once again we ask, Thee,
"Give Us This Day, Our Daily Bread"
Our lives are better having passed this way,
Sharing a few moments of friendship bond.
Watch over each; Chloe, Deb, Cathy and Paula,
Our sustenance found in "Our Daily Thread".
May 2004
RECIPES: Family Favorites that became Customer Favorites!

Paula's Pomodoro Pasta
Paula George
12 oz. angel hair pasta, cooked
1/4 cup olive oil
1/2 red onion or shallots, chopped
4 cloves garlic, minced
1/2 cup red wine
1-28oz. can Italian Plum tomatoes with basil (I prefer San Marzano) hand crush tomatoes before adding to sauce
2 tablespoons balsamic vinegar
1 (10.75 ounce) can low-sodium chicken broth
crushed red pepper to taste
freshly ground black pepper to taste
1/4 cup basil pesto
2 tablespoons chopped fresh basil
1/4 cup grated Parmesan cheese
In large skillet, saute onion and garlic in olive oil for  5 minutes.
Add wine to deglaze and cook down. Add next 6 ingredients and simmer
for 10 minutes. Stir in fresh basil and grated Parmesan cheese.
Reserve 1 cup of sauce for Eggplant.Toss with Angel Hair Pasta and serve.
Garnish with additional basil and Parmesan cheese.
Eggplant Parmesan
Paula George
1 eggplant, peeled and sliced into 1/4" slices
Salt
2 eggs mixed with 1/2 cup milk
Self Rising flour
2 cups Panko bread crumbs seasoned with 1/2 tsp. salt,
1 tsp. Italian seasoning, 1/2 tsp. fresh ground pepper
1/2" oil in skillet for frying
reserved pomodoro sauce
1/3 cup grated Parmesan cheese
Place eggplant in colander and season with salt. Let stand 20-30 minutes.
In 3 shallow dishes...place flour, egg mixture and bread crumb mixture.
Dredge each slice in flour, egg wash & bread crumbs. Fry in preheated oil until golden, turning once. Place on parchment lined baing sheet. Top each with dollop of sauce and sprinkling of Parmesan. Bake in 350 preheated oven for 5 minutes to melt cheese.
Serve immediately.
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For years, this has been a family favorite! With a few revisions,
we also served this at LuVici's...a favorite of many customers...
one lady told me she could just drink a bowl of sauce! haha
There are so many variations that can be used in this combo.
Saute chicken pieces or breast strips...blanched broccoli florets...
use leftovers of chicken & broccoli...Sauteed Chicken Strips & Sundried
Tomatoes or Sauteed Chicken Strips & Sauteed Mushrooms. My children love this
Alfredo Sauce and I have used the same recipe for years!
OH, several years ago I was on Sara's Secrets with Sara Moulton's
live phone call. We were discussing leftovers and this is the recipe
that I was talking about. They aired my picture as Sara was talking
with me. I also told her that my family has always called leftovers,
"re-runs" and many times they were incorporated to a totally
different realm, whether entree, side dish or soup!

Nana's Alfredo Sauce
Paula George
1 stick butter 1/2 cup
1/2 cup flour
1 tsp. salt
1 /s tsp. fresh ground pepper
1 tsp. oregano leaves
2 tsp. parsley flakes
1 tsp. basil leaves
1 tsp. garlic powder
1 tsp. onion powder
2 cups heavy cream
3 cups milk
1 cup shredded Provolone
1 cup shredded Parmesan

(2 Tbsp. McCormick's Mediterranean Spiced Sea Salt can be used in lieu of the herbs & spices)

Melt butter in saucepan. Add flour and whisk until smooth.
Do not brown. Add seasonings, heavy cream & milk.
Heat over med heat until hot, reduce heat to low and whisk in
cheeses until melted. Adding 1/2 of each at a time makes it easier
to melt.
Sauteed Chicken Breast strips and blanched broccoli can be
added to sauce or plated on fettucine pouring the sauce over last.
Garnish with a sprinkling of Shredded Parmesan and Parsley.
Serve with a salad and crusty bread!
Serve over fettucine cooked al dente...
I normally serve with sauteed chicken breasts and
steamed broccoli (or "trees" as my children called them)  florets.
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Stuffed Meatloaf
Alberta George (Momma)
I make Momma's Stuffed Meatloaf...both at home and at work.
My grandson makes it frequently after learning to make it at my home.

1-1/2 lb.Ground chuck
1 package Onion Soup Mix
2 Eggs
1/3 cup Water
1/3 cup A-1 sauce
1/3 cup ketchup
1 cup Bread Crumbs
Mix & pat into rectangle. Layer with sliced Swiss cheese and Deli ham.
Roll up jelly roll style and place in loaf pan.
Bake at 350 for 45 min to 1 hour.
Topping:1 cup Ketchup,1/3 cup brown sugar, 1/3 cup worcestershire.
Bake 10 minutes after adding topping.
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This is a wonderful sauce for pasta of any kind! It can be served with
ravioli, gnocchi, fettucine or tortellini!

Prosciutto Sage Cream Sauce
Paula George aka mecookin
3 Tbsp. extra virgin olive oil
3/4 cups minced shallots
1 lb. prosciutto sliced into thin strips
1 cup white wine
5 cups heavy cream
1/3 cup julienned fresh sage
3/4 tsp. white pepper
1-1/2 cups grated Romano cheese
Saute shallots and prosciutto in large skillet with olive oil.
Add white wine and reduce by one half. Add heavy cream,
sage and white pepper. Cook about 5-7 minutes until thickened.
Stir in Romano cheese.
Serve over your favorite pasta!
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Warm Banana Pudding
Paula George
6 Bananas sliced thin
1 box Vanilla wafers
Layer in 2qt casserole and prepare pudding. Pour pudding over and serve
warm.
PUDDING:
Ingredients:
3 cups milk
1/4 cup cornstarch
1/2 cup sugar
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
2 Tbsp. butter
Preparation:
Scald 2 2/3 cups of the milk. Mix cornstarch, sugar and salt;
stir in remaining 1/3 cup milk. Add to scalded milk and cook over
low heat, stirring constantly, until thickened and smooth.
Continue cooking vanilla pudding for about 5 minutes to thoroughly
cook cornstarch. Cool vanilla pudding slightly;
stir in vanilla & butter; pour over bananas & vanilla wafers.
Vanilla pudding recipe serves 6.

Paula aka mecookin

Thinking Ahead...

you know, football season is just around the corner...then there is Thanksgiving and Christmas holidays for gatherings and entertaining.
Trying to think of appetizers/dips/spreads that would be easy to throw together on short notice should friends or family stop by.
Here are some old & new favorites!

Buffalo Chicken Dip

If you love Buffalo wings, you will love this dip.
All the flavors from one of America's favorite appetizers come
together in a no-muss hot dip. Use canned chicken,
rotisserie chicken from the deli, or your own leftover cooked chicken.
Serve hot with celery sticks, crackers, or my favorite Frito Scoops.
This could not be easier to throw together.

Ingredients:
•8 ounces cream cheese, softened
•1/2 cup blue cheese or ranch salad dressing
•1/2 cup any flavor Frank's® RedHot® Sauce
•1/2 cup crumbled blue cheese or shredded mozzarella cheese
•2 cans (9.75 oz. each) Swanson® White Premium Chunk Chicken Breast in Water, drained OR 2 cups shredded cooked chicken
Preparation:
Heat oven to 350 F. Place cream cheese into deep baking dish.
Stir until smooth.
Mix in salad dressing, Frank's® RedHot Sauce® and cheese.
Stir in chicken.
Bake 20 minutes or until mixture is heated through; stir.
Garnish as desired. Serve with crackers or Frito scoops.

Stuffed Mushrooms

This is an excellent choice if you're looking for a cheesy, meat-free appetizer. The mushroom caps are stuffed with a lively mixture of roasted red peppers, artichokes, and Boursin cheese. Use baby portabella mushrooms or regular mushrooms in this recipe.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutesYield: Makes about 2 Dozen
Ingredients:
•20 to 24 medium to large mushrooms, baby portabella or button
•2 tablespoons butter
•1/4 cup finely chopped onion
•1 can (15 ounces) artichokes, drained and finely chopped
•1/4 cup chopped roasted red bell pepper
•1/3 cup seasoned bread crumbs
•1 package (5.2 ounces) Boursin cheese with garlic and herbs
•fresh shredded Parmesan cheese
Preparation:
Heat the oven to 350°. Lightly grease a shallow baking dish or spray lightly with nonstick cooking spray.
Wash the mushrooms and carefully remove the stems. Set the caps aside.
Chop the stems finely.
Melt the butter in a skillet over medium heat. Add the finely chopped onion and finely chopped mushroom stems. Cook, stirring frequently, until softened, about 3 minutes. Add the finely chopped artichokes and roasted red bell pepper. Cook, stirring, until hot. Add the bread crumbs and Boursin cheese. Cook, stirring, until well blended and hot.
Arrange the mushroom caps in the prepared baking dish. Fill the caps and top each with a little shredded Parmesan cheese. Bake for about 15 minutes, or until the mushrooms are browned. Turn on the broiler and broil until lightly browned.
Serve the stuffed mushrooms warm.
Makes about 2 dozen.

Fried Manchego Cheese with Apricot-Sage Dipping Sauce

Yield: 2-4 servings

Ingredients

½ cup apricot preserves
2 teaspoons white wine
1 teaspoon finely chopped fresh sage
6 ounce wedge of Manchego or other strong flavored semi-hard cheese
1/3 cup flour
2 teaspoons paprika
1 egg
2 tablespoons milk
Pinch of Kosher salt and freshly ground black pepper
2/3 cup seasoned bread crumbs
Enough vegetable oil to fry the cheese.
3 fresh apricots, stones removed and cut into slices
Instructions

In a small sauce pan over low heat, cook the preserves, wine and sage for five minutes to blend flavors. Remove from the heat and let it come to room temperature. It will thicken back up to a jelly consistency. If not thick enough, refrigerate for a short time.
Remove rind if any and cut the cheese wedge into ¼ inch slices (about 12 slices total from one 6-ounce wedge).
In medium bowls, place flour and paprika in one, egg and milk in a a second and the seasoned breadcrumbs in the third. Mix the flour and paprika together and mix the egg and milk together. Start with a few pieces of cheese at a time and dip in flour and shake off excess, dip in egg then in bread crumbs. Make sure all surfaces are coated completely. If any spots show, place back in bread crumbs to coat. Repeat for remainder of the cheese.
In a medium heavy bottomed pan, heat oil to 350 degrees. Cook cheese in two batches letting oil get back to temperature between batches. Cook cheese in oil for a minute or less. You want to just get a nice brown coating and need to remove it before it cracks and breaks apart. Dry slightly on paper towels.
To serve, place a few cheese sticks, a few apricot slices and a small ramekin of the dipping sauce on individual plates. Garnish with a sage leaf. You can also place on a small serving platter and let your guests serve themselves.

Rose & Ivy Southern Pecan Cheese Bake
1/2 cup mayonnaise
One 8 oz pack cream cheese
One cup grated cheddar cheese
2 green onions (chopped)
6 Ritz crackers (crushed)
8 slices bacon (cooked and crumbled)
1/2 cup any Rose & Ivy Southern Pecan Pepper Glaze or Jelly OR 1/2 cup pepper jelly & 1/4 cup toasted chopped pecans
Mix mayonnaise, cream cheese, cheddar cheese and onions in greased quiche or pie plate. Top with
crackers and bake at 350 degrees for 15 minutes. Remove from oven and top with bacon.
Drizzle Rose & Ivy Southern Pecan Pepper Glaze or Jelly over all and serve with crackers.

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 bacon bits
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
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!!!

I have been making these for years, they are always a crowd pleaser!
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.