APRIL 2014 NEWSLETTER ....Remembering Regina

They say, "April showers bring forth May flowers"...this also makes me think of this month's newsletter that I write dedicating it to a dear online friend that left this walk of life recently. Posting over the years in various groups forms bonds and friendships...some are enhanced by actually having privilege to meet and others are still lasting friendships that grow with time.

Although I never met Regina, I have come to know and love her throughout the years. She was always counting the days to spring after the harsh winters. She and Hank made frequent stops for ice cream that she always shared with us. Regina's avatar was a little cooking angel.

Will always cherish your online friendship, Regina. God's Speed!

Paula aka mecookin
FOOD FOR THOUGHT:

Angel Kisses

Steady fall the drops, glistening against my window pane.
The dropping of Angel tears as they cleanse the air, across the tops of the fresh bloomed flowers.
Steady fall the drops in the early morning rain.
Blossoms seem to smile as the morning begins to fair.
Thankful for the kiss of Angel tears left by morning showers.
                   Paula   1999

RECIPES: Regina McCarthy Furman aka ibu-ubu



This is a very moist bread -- I usually double the recipe and make one tube pan and two loaves, or two tube pans.

GRANDMA COLLINS’ IRISH SODA BREAD


3 CUPS FLOUR
2/3 CUP SUGAR
1 Table. Baking Powder
1 Teas. Soda
1 Teas. Salt
2 Tables. Melted Margarine
2 Eggs
2 Cups Buttermilk
1 Cup Raisins
1/2 Cup Currants

Mix everything together with a wooden spoon. Mixture will be a little lumpy. I always double this recipe and make two in tube pans, or four loaf pans. Grease and lightly flour pans. Bake at 350 Degrees for approximately one hour (in loaf pans check after 45 minutes)


Edited to add: If using a dark tube pan, bread will cook up faster and should be checked after 45 minutes.

per ibu-ubu Regina McCarthy Furman

This was my introduction to Whoopie Pies that Ginny O'C (RIP)introduced to me years ago and when I had a family it was a monthly staple on our table at dessert time. It comes from the Boston Globe 1963 version of the Bride's Cookbook. I wrote it exactly as written from the book. *I use canola oil -- don't even know if they still sell Wesson Oil :P.

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Whoopies Pies

This is quick and easy to make. Good for snack. We love 'em for picnics.

2 cups unsifted flour
1 teas. soda
1/4 teas. salt
1/3 cup cocoa
1 cup sugar
1 egg
1/3 cup salad oil (I use Wesson)*
1 teas vanilla
3/4 cup milk

Mix together first five ingredients. Then add remaining ingredients. Beat all together. Drop by tablespoon onto greased cookie sheet. Leave room for spreading. Bake in 350* oven for 12 minutes. Put together with filling.

FILLING

1 stick margarine
1 cup confectioners' sugar
3 heaping tablespoons marshmallow fluff
1 teas vanilla


Beat together and spread as filling between cookies. From The Beachcomber

Saco Chocolate Chunks used to be sold in our supermarkets but about ten years ago I could not find them anywhere. I send for a case of them to Wisconsin every year because I notice the difference but whatever you use, these cookies disappear very quickly.

SACO ULTIMATE CHOCOLATE CHUNK COOKIES

2 c. all-purpose flour
1 tsp. soda
1/2 tsp. salt
1/2 c. (1 stick) butter, softened
1/2 c. shortening (I use Butter Flavored Crisco)
1/2 c. granulated sugar
3/4 c. packed brown sugar
1 tsp. vanilla
1 egg
12 oz. Saco real semi-sweet chocolate chunks
1/2 c. chopped nuts (optional)
Preheat oven to 375 degrees. In small bowl combine flour, soda and salt. Set aside. In large bowl combine butter, shortening, sugar, brown sugar and vanilla; beat until creamy. Beat in egg. Gradually add flour mixture and mix well. Stir in Saco real semi-sweet chocolate chunks and nuts with wooden spoon nd mix well. Drop by rounded teaspoonfuls 2-inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes. Cool on cookie sheet 2 minutes. Remove to rack and cool completely. Makes approximately 36-48 cookies.


Pasta Fagioli from Boston Globe Jan 21, 2012 at 5:30am
Quote like
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Post by ibi-ubu on Jan 21, 2012 at 5:30am
Ingredients:
• One large onion, diced
• 3 carrots, chopped
• 3 celery stalks, chopped
• 4 cloves garlic, minced
• 1 bunch swiss chard leaves, chopped
• 1 28 oz can diced tomatoes, with juice
• 1 14 oz can cannelini beans, drained
• 1 14 oz can kidney beans, drained
• 1 1/2 quarts vegetable broth
• 1 tsp red chili flakes
• 10 sprigs thyme leaves
• Parmesan rind if you have one
• 1 1/2 cups of small pasta
• Olive oil
• Salt & pepper
• Grated Parmesan cheese

Directions:
1- Heat some oil in a large soup pot or dutch oven on medium high heat. When hot, add in the onions celery and carrots. Cook about a few minutes, then add garlic and some salt and pepper. The cook until onions are translucent, maybe another 5-7 minutes.
2- Add tomatoes and beans. Cook for a few minutes, then add the Parmesan rind, chili flakes, thyme and the broth (use your judgement so there's not too much or too little broth in proportion to the veggies -- remember the pasta is going to soak up a lot of broth later on).
3- Bring to a boil, the reduce to a simmer. Cook from 30 minutes, up to 2 hours -- depending on how much time you have. The longer the better, but it will be ready to eat in about 30. Add more chili and salt and pepper to taste.
4- About ten minutes before you are ready to serve, add in the chard (or any other greens you are using). Cook the pasta separately, not in the soup, and then add once it's done.
5- Add some grated Parmesan and serve.
6- EAT.
7- Bring leftovers to work.
8- Eat again. And again.


MY NOTES: The rind from the cheese really makes this dish different from other Pasta Fagioli recipes -- adds flavor and lots of it. I used spinach instead of swiss chard; dried thyme instead of fresh; and pretty much followed the recipe as written after that. We all loved it -- very unusual in my family.

Brigham’s Hot Fudge Sauce


1/2 cup butter
5 squares unsweetened baking chocolate (I used semisweet chocolate)
1 pound confectioner’s sugar, sifted
I can evaporated milk tall size
1 1/2 teaspoons vanilla

Melt butter and chocolate in saucepan. Add sugar and evaporated milk.
Cook over low heat for 10 minutes (maybe longer) (more like twenty minutes for me) until thick.
Add vanilla. Serve warm. Reheats well, stirring often in the micro at half power.

MARCH 2014 NEWSLETTER

FOOD FOR THOUGHT:
 I Awaken

I Awaken each Morning Surrounded by Your Love,
Refreshed by Your Love Stirring Within My Heart,
Contentment of being Given Another Restful Evening Lying next to You.
I Awaken each Morning Anticipating another Day Together,
Renewed within My Heart, Being Able to Touch You Lying next to Me,
Knowing the Our Heavenly Father brought US Together as One,
and Filled with Overflowing Love for You, As We Lie Together.
I Awaken Each Morning Knowing What it Holds,
Another Day Together in Life's Pathway,
Another Chance to be Together, Grow Together, and Love Together,
Striving to be the Best US can be.
I Lie down Each Night Surrounded by Your Love,
Refreshed in Knowing We've had Another Day Together,
Another Day Loving Each Other in Life's Pathway,
Striving to the the Best US can be.
Only to Awaken each Morning Surrounded by Your Love.............    Paula 2001


RECIPES:
UN~STUFFED CABBAGE ROLLS

I saw this easy, healthy recipe and had to try it. I'm glad I did! 
My family says I can make this again, and I don't mind if I do!
Cabbage is a super food with lots of nutrients! Among many other health benefits,
it is known for healing stomach ulcers and preventing cancer --especially colon cancer.
It is a very alkaline forming food. Eat it often!


Ingredients:

1 1/2 to 2 pounds lean ground beef or turkey
1 tablespoon oil
1 large onion, chopped
1 clove garlic, minced
1 small cabbage, chopped
2 cans (14.5 ounces each) diced tomatoes
1 can (8 ounces) tomato sauce
1/2 cup water
1 teaspoon ground black pepper
1 teaspoon sea salt

Preparation: In a large skillet, heat olive oil over medium heat.
Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender.
Add the garlic and continue cooking for 1 minute.
Add the chopped cabbage, tomatoes, tomato sauce, pepper, and salt.
Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender. Yield: Serves 6 to 8

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South Pacific Casserole

from luv2cook

"me" This recipe was given to me by a girlfriends Mom in the late 60's. You can make a lot or
divide it or make a little.
Bake 350 for about 1 hour with foil on
It starts with 1 boiled chicken...I now just use a rotisserie chicken cut up bite size.
1 pkg of corn tortillas torn...if you buy a large pkg of tortillas heat the leftovers in foil for the bread
1 can of cream of chicken soup
1 3oz. can of evaporated milk
1 can of green chilies
fresh or canned mushrooms chopped...I think this can be optional
1/2 cup finely chopped onion
I also add either garlic powder or fresh clove of garlic minced, 1 tsp of cumin, good pinch of
cayenne pepper and black pepper
grated cheddar cheese

In a large casserole dish, 9x13, spray Pam on the bottom, layer torn tortillas over the bottom.
Mix soup, milk, chilies, onions, mushrooms and spices in a large bowl and add the diced chicken.
Pour this carefully over the tortillas and top with another layer of torn tortillas. Top with
grated cheese. Back then it was just a simple cheddar but of course you could mix it with pepper jack
or just use pepper jack. Also you could use the Colby Jack mixture you buy in the stores. You could also
add frozen corn (thawed) and black olives. But its a week nite casserole so I usually go simple.
Serve with a little salsa when you plate the casserole and a tossed salad. Tonight I'm making creamed
corn for a side...we love creamed corn from corn out of our garden last year.

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Mexican Cheesecake
decolady/Becky

Some of you will recall I went to a holiday party at my niece's and this was brought by one of the attendees.
It looked gorgeous and was one of the hits of the party.

crust:
2/3 cup crushed tortilla chips
2 Tbsp butter, melted

filling:
1 cup cottage cheese
3 (8oz) packages cream cheese, softened
4 eggs
10 oz sharp cheddar cheese, grated
4 1/2 oz can chopped green chilies, drained
1/4 tsp Tabasco sauce

topping:
8 oz sour cream
8 oz onion dip

garnishes
bell pepper
diced tomatoes
sliced or chopped olives
chopped green onions


Combine chips and butter. Press into bottom of a 9" springform pan and bake at 350°F for 15 minutes.

Process cottage cheese in a blender or food processor until smooth. Transfer to mixing bowl along with cream cheese. Mix on medium speed until well blended. Add eggs, one at a time, beating well after each. Blend in the cheddar cheese, chilies, and Tabasco sauce. Pour this mixture into the crust. Bake at 350°F for one hour.

Combine sour cream and onion dip. Spread mixture over hot cheesecake and return to oven for 10 minutes. Remove from oven and cool slightly. Using a knife, go around the sides of the pan to loosen the cheesecake. Cool completely before removing the rim. Refrigerate until ready to serve.

Move cheesecake to serving dish. Garnish and serve with tortilla chips.

Readers' notes say to double the amount of tortilla chip and butter crust. Also spray pan with Pam. Can use 2 cans of green chiles also.

In Becky's picture, she garnished with a red pepper top in the center, surrounded by rings of chopped green onions, diced tomatoes, and chopped black olives.

I made this today and made a small testing one and it is delicious. The flavors are subtle and creamy. It will be great when garnished as Becky did it.

Francie

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Chile Rellenos Casserole

2 eggs
1 C evap skim milk
1 tsp salt
1/2 C Bisquick
8 oz. shredded Jack cheese
8 oz. shredded cheddar cheese
2 cans chopped green chiles (I used 1 C of the fresh roasted, chopped)

Mix eggs and batter ingreds. Add cheeses and chiles.
 Cooking spray a 9-inch square baking pan, pour in, bake at 350 for 50-60 minutes.
Let stand for ~5 minutes before cutting.

Chiles Rellenos Casserole

1 cup half and half
2 eggs
1/3 cup flour
1/4 teaspoon salt
1/4 teaspoon cumin
3 cans of whole green chiles, 4 ounces each
1/2 pound Monterey Jack cheese, grated
1/2 pound sharp cheddar cheese, grated
1 can tomato sauce, 8 ounces

Preheat oven to 375º. Grease 9 x 9 inch casserole dish.

Rinse chiles to remove seeds. Drain on paper towels.

Layer chiles on bottom of casserole dish. Top with mixture of cheeses, reserving 1/2 cup for top.
Whisk together half and half, eggs, flour, salt and cumin. Pour over cheese.
 Drizzle top with tomato sauce and sprinkle with reserved cheese.

Bake for 45-60 minutes, till browned and cooked in center. Cool a few minutes before slicing.

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Brigham’s Hot Fudge Sauce
from Regina McCarthy Furman

1/2 cup butter
5 squares unsweetened baking chocolate (I used semisweet chocolate)
1 pound confectioner’s sugar, sifted
I can evaporated milk tall size 12 oz.
1 1/2 teaspoons vanilla

Melt butter and chocolate in saucepan. Add sugar and evaporated milk.
Cook over low heat for 10 minutes (maybe longer) (more like twenty minutes for me) until thick.
Add vanilla. Serve warm. Reheats well, stirring often in the micro at half power.

My note: A warm brownie topped with vanilla bean ice cream & Brigham's Hot Fudge Sauce is a delightful dessert!

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Caramel Apple Dump cake recipe with 4 ingredients ~

 Ingredients

•2 cans of apple pie filling (you can also use cherry, blueberry, etc.)
•1 box of yellow cake mix
•2 sticks of butter, melted (1 cup)
•1/2 cup caramel sauce (like you would put on ice cream)
•1/2 tsp cinnamon (optional)
•1/2 cup chopped pecans (optional)
•Whipped cream for garnish (optional)
Instructions
1.In a greased 9x13 dish, mix apple pie filling and caramel sauce.
2.You may add in the 1/2 tsp cinnamon if desired.
3.Spread evenly in pan.
4.Pour dry cake mix directly on top of the pie filing and spread evenly.
5.Top with melted butter and pecans (optional).
6.Bake at 350 degrees for 45-50 minutes or until top is golden brown and apple filling is bubbly around the edges.
7.Serve with ice cream or whipped cream.
8.Enjoy!

FEBRUARY 2014 NEWSLETTER AKA COPYCATS

FOOD FOR THOUGHT:
Your Life Canvas
by Paula 2009

Brushes in hand...we contemplate our palette of life...choices we will make
Each day brings added touches...some of warmth and beauty
Yet others, not so creative...day ends with a blank canvas
Contemplate carefully, making strokes of color to enhance your canvas
Build on your canvas, adding texture and warmth...embrace beauty
Be creative...sensitive, inspired, preparing a masterpiece...
Unfolding the Master Artist's plan, allowing His Guidance of each stroke.
FOOD FOR THE TUMMY:

Design a Dish:
Seafood and pasta, these are a few of my favorite things! About 15 years ago, we dined at a restaurant in Decatur...the entree that I chose was very similar to this so I came home and recreated the dish with my tastebuds. It is absolutely delicious!
CARIBBEAN JERK SALMON or HALIBUT w/CAPELLINI
from the tastebuds of Paula George aka mecookin
4 (6 oz) filets of salmon or halibut
Caribbean Jerk seasoning
Butter flavored Pam, melted butter, or olive oil
6 oz. Capellini pasta, prepared in salted water and drained
Sauce 1:
1 clove garlic, minced
4 Tbsp. pinenuts, lightly toasted and divided
1 Tbsp. fresh snipped basil
1 tsp. dried marjoram
3 Tbsp. fresh snipped parsley
3 oz. grated Romano cheese
1/2 tsp. kosher salt
fresh ground pepper
1/4 cup olive oil
1/2 cup chopped red bell peppers, divided
1/2 cup chopped yellow bell peppers, divided
Sauce 2:
1-1/2 Tbsp. butter
1-1/2 Tbsp. flour
1/2 cup chicken broth
1/2 cup white wine
1/3 cup half and half
1/4 cup grated Parmesan cheese
Garnish:
reserved red and yellow peppers
Cook angel hair pasta according to package directions, drain and keep warm.
Spray or brush both sides of each filet with Pam, butter or olive oil. Season
generously with Caribbean Jerk seasoning.
Heat 12 inch skillet over med-high heat. Saute fish filets 4-6 minutes per side
until flaky. Prepare sauces while fish is cooking.
Sauce 1:
In food processor or blender, puree garlic and 2 Tbsp. pinenuts. Add basil,
marjoram, parsley, romano cheese, salt and pepper. Continue to puree and slowly
drizzle in olive oil. Add remaining pinenuts, red and yellow bell peppers minus
2 Tbsp. each. Toss with pasta.
Sauce 2:
In saucepan, melt butter, stir in flour until smooth. Over medium heat, Add
remaining sauce 2 ingredients and heat until bubbly.
Presentation:
Divide pasta tossed with Sauce 1 on 4 plates.
Top each bed of pasta with prepared filet.
Spoon generous 1/3 cup of sauce 2 over each filet.
Garnish with reserved red and yellow peppers and fresh ground pepper.
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Sarge's Brown Rice
My version, Paula
4 cups cooked white rice
1 bunch green onions,chopped fine (green & white part)
2 Tbsp. butter
1 cup beef broth
2 Tbsp. corn starch
2 Tbsp. Dale's steak seasoning
1 tsp. Kitchen Bouquet browning sauce
salt & pepper to taste
In large skillet, saute onions in butter for 5 minutes. Stir in rice. Whisk together remaining ingredients and heat through until bubbly.
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The next one is a recipe or guess I should say my copycat version of McAlister's Vegetarian Chili...a food board member asked me to try it and see if I could recreate it; this is the result of my tasting!

Copycat McAlister's Chili
By "George" (pun intended) I think I've got it!
copycat Vegetarian Chili
1 large onion, diced
2 Tbsp. Extra Virgin
1 Tbsp. minced garlic
1 cup grated carrots
1/4 cup finely chopped red roasted peppers (I used jarred)
1 (4 oz.) can chopped green chiles (mild)
1 can navy beans, undrained
1 can red beans, undrained
1 can pinto/northern bean mix, undrained
1 can light red kidney beans, undrained
1 28 oz. petite diced tomatoes
2 heaping Tablespoons tomato paste (about 1/2 of a 6 oz. can)
1 28 oz. can Enchilada sauce (mild) (I used El Pato)
1 cup water
2 heaping Tbsp. ground cumin
3 heaping Tbsp. Mexene Chili Powder
1 heaping Tbsp. Mexican oregano
1 cone piloncillo (or use 1/4 cup dark brown sugar and 2 Tbsp. molasses)
1 oz. unsweetened baking chocolate
1 tsp. fresh ground black pepper
In Dutch oven, saute onions, garlic and carrots; using 2 Tbsp. olive oil. Saute for 5 minutes.
Add remaining ingredients. Bring to boil and simmer for 30 minutes.
NOTE:
I didn't add any salt as most of the canned products contain salt other than the tomato paste,
I chose lower sodium count products where available.
If you desire additional heat...add a couple of diced jalapenos or chipotle peppers in adobe sauce.
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Fun Times with Decolady!
Several years ago, I was asked to decipher a recipe for an online friend...Becky and I talked and decided to meet at Romano's Macaroni Grill. We ordered the appetizer Mushroom Ravioli and set out on our quest! This is the recipe that we derived from our tastebuds! Such fun as we identified the mushrooms, flavors in the sauce!
COPYKAT Mushroom Ravioli
from the taste buds of:
mecookin & decolady
Ravioli:
1 lb. flour
4 eggs
1 Tbsp. olive oil
1 Tbsp.
1 tsp. salt
Place the flour in a mound on a clean, dry surface. Form a well in the center of the flour. Break eggs into the well
and add the oil, water and salt. Use your hands to mix the ingredients together and slowly mix in the flour. Knead
until well mixed. Cover with a clean towel, let it rest for 30 minutes. Cut the dough into
quarters. Begin to pass through a pasta machine and continue to run it through until the
dough is smooth.Run the dough through the thinnest setting to form 4 sheets of dough.
FILLING:
1 Tbsp. olive oil
6 shitake mushrooms, chopped coarse
6 button mushrooms, chopped coarse
1 portobello mushroom, chopped coarse
1/2 cup heavy cream
1 cup grated Asiago cheese
1 cup grated fontina cheese
Salt and pepper to taste
Saute mushrooms for 5 minutes in 1 Tbsp. oil. Add cream and reduce by 1/3. stir in cheeses and
season with salt and pepper. Set aside to cool.
Marsala Cream Sauce:
2 shallots, sliced
1 Tbsp. unsalted
1 cup dry marsala wine
1 tsp. fresh thyme
1 cup heavy cream
2 Tbsp. unsalted butter
Saute the shallot in 1 Tbsp., covered for 5 minutes. Add the wine and thyme; reduce until only about 2-3 Tbsp. of liquid remain.
Add cream and simmer until reduced by half.Add 2 Tbsp. butter and stir continuously until fully emulsified. Season with
salt and pepper. Keep warm until ready to serve.
Additional Ingredients & Garnish:
beaten egg
1 cup sauteed sliced button mushrooms (lightly sauteed)
mixture of chopped basil, parsley and chives
1/2 cup grated Parmesan-Reggiano
Assembly:
Brush each pasta sheet with beaten egg. Place 1 Tbsp. of Mushroom filling mixture 3 inches
apart along 1 side of pasta. fold the pasta over to form pockets. Gently press an indention
between the mounds of mushroom/cheese mixture. Cut into pieces along these lines. Cook
ravioli in pot of boiling water for 2-3 minutes. Remove and drain. In baking dish, top
ravioli with the grated Parmesan Reggiano. Place under broiler until cheese has browned.
Spoon warm Marsala Sauce into serving platter. Sprinkle with sauteed button mushrooms.
Place hot ravioli over sauce. Sprinkle with herb mixture.

Double Chocolate Tiramisu
A new treat that I made this year for the holidays with rave reviews! Hope you enjoy!
Double ChocolateTiramisu
from the kitchen of Paula aka Nana!
2-3 packages Ladyfingers (enough for 2 layers in 10" springform pan)
2 cups strong
1/2 cup kahlua divided
1/2 cup
1 cup
1 cup semi sweet chocolate chips
1-1/4 cups heavy cream divided
1 cup confectioner's
3 cups marscapone cheese
Garnish:
1 Tbsp cocoa powder mixed with 1 Tbsp confectioner's sugar for dusting
Dissolve cocoa powder in hot water. Melt semi sweet chocolate with 1/4 heavy cream in 30 second intervals in microwave.
Beat 1 cup heavy cream with confectioner's sugar until soft peaks form. Add cocoa & chocolate mixtures, marscapone and 1/4 cup kahlua. Beat on low speed until combined.
Line springform pan with plastic wrap. Combine 1/4 cup kahlua with coffee. Dip 1 side of ladyfingers in coffee/Kahlua mixture. Place in bottom of pan. Spread 1/2 of the Chocolate Marscapone mixture over. Repeat another layer of dipped ladyfingers and remainder of Chocolate Marscapone mixture. Sprinkle with cocoa/confectioner's sugar. Cover with plastic wrap and refrigerate 6-8 hours or overnight. 
Remove outer ring from pan and plate tiramisu on serving plate. Garnish as desired. Enjoy!

JANUARY 2014 NEWSLETTER

FOOD FOR THOUGHT:

 "I Thank Thee, Lord"
I sometimes get so busy, Lord, I know not where I'm going;
But find that my determination is leading what I'm doing.
At times like these, I thank Thee, Lord, for bringing me to a halt
And putting me down on my knees, where I can see my fault.
For what can I accomplish, when following my will?
So make me take the time to Listen and Be Still
For unless my life is guided completely By Your Hand,
I know my foolish works will never be able to stand.
So take my life and mold me to what You'd have me be;
That through a yielded life, a Loving Jesus some might see.

Paula George
published:
American Poetry Anthology
Vol. III, No. I 10/15/83
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FOOD FOR THE TUMMY:

Some personal recipe favorites for New Year's:

Apricot Glazed Ham

1 Cook's Brand Butt Portion Ham
1 jar Apricot preserves
1/2 cup dark brown sugar
1/2 cup spicy brown mustard

Place ham in roasting pan. Cover with foil. Bake at 350 for 30 minutes per pound. The last 30 minutes remove
foil. Mix glaze ingredients and pour over ham. Bake 30 minutes longer. Let stand 10 minutes and slice.

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My Potato Salad
Rick's Favorite

6 large russet potatoes, peeled and cubed
water
1 tsp. salt
1 cup Duke's mayonnaise
1 Tbsp. yellow mustard
1/2 cup chopped red onion
1 cup chopped celery
1 cup Sweet Salad Cubes
1 small jar diced pimentos
1/2 tsp. fresh ground pepper
1/2 tsp. celery seed

Cook potatoes in salted water until fork tender. Drain well. Add remaining ingredients, stir to combine. Refrigerate
one hour before serving.

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Mixed Greens

1 bag chopped collard greens (available in Produce section)
1 bag chopped turnip greens  (available in Produce section)
1 lg. onion cut in strips
6 slices bacon, chopped
1/2 cup country ham cut in small strips
1 Tbsp. Horseradish
1 Tbsp. salt
1 Tbsp. black pepper
1/2 tsp. crushed red pepper
1 Tbsp. dry mustard
4 cups chicken broth
4 cups water
2 Tbsp. brown sugar

In large Dutch oven, saute bacon, ham & onion until bacon is crisp. Add remaining ingredients. Cover & bring to a boil.
Reduce heat and simmer 1 hour.

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Decolady's Cornbread

Becky Turner

Country Cornbread
Many people think it is sacrilege to put any flour into cornbread. This is my family recipe and we have always added a little.

1 cup cornmeal(plain)
3 Tbsp flour (plain)
1 tsp sugar
2 tsp baking powder
1 tsp salt
2 eggs, beaten
1 Tbsp oil
1 cup milk

Combine dry ingredients. Add eggs, oil and milk. Pour into a 6" hot iron skillet which has been well oiled after heating. Bake at 425ºF for 15-20 minutes.
----------------------
Note:
1. I normally double this recipe and bake in a 9" iron skillet.
2. This recipe is easy to vary by adding some grated cheese, chopped chiles, etc.

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Chocolate Cobbler or Brownie Pudding Cake

In 13x9 baking dish, melt 1-1/2 sticks butter.
Combine:
1-1/2 cups self-rising flour
1-1/4 cups sugar
1 cup cocoa
1 cup milk
2 tsp. vanilla extract

Spread over melted butter.

Combine:
1/2 cup cocoa
1-1/2 cups sugar
.
Bring 2-1/4 cups water to boil and combine with sugar/cocoa mixture. Pour over batter mixture in pan. Do not stir. Bake at 350 for 35-40 minutes.
Serve warm, topped with vanilla ice cream.

Paula aka mecookin

HAPPY 2014





DECEMBER 2013 NEWSLETTER

Lemon Olive Oil Cake
From Olives & Oranges
slow-cook recipe/Makes 10 servings

Versions of this simple cake are made all over Italy, to be eaten at breakfast with coffee or tea. Similar to pound cake, it differs mainly in that the fat used is olive oil instead of butter, which, surprisingly, results in a cake with an even richer and more unctuous character. yogurt adds a subtle tang. Use your best extra-virgin olive oil here.

Flavor tip:Whether you are baking or making a sauce or salad dressing, capture the flavorful oil that lies just beneath the peel of a lemon, lime, or orange by zesting the citrus directly into the bowl with the other ingredients.

1 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
3 large eggs
1 cup sugar
3/4 cup plain whole-milk yogurt
Finely grated zest of 3 lemons
3/4 cup extra-virgin olive oil

Put oven rack in center position and heat oven to 325* F. Lightly oil a 9-inch springform pan.

Whisk together flour, baking powder, baking soda, and salt in a medium bowl.

With an electric mixer, beat eggs and sugar in a large bowl on high speed for 5 minutes, or until pale and thick. Add yogurt and zest; beat to combine. With mixer on medium speed, add oil in a quick, steady stream. Reduce speed to low and gradually add flour mixture just until blended. Whisk batter by hand to make sure that all ingredients are incorporated.

Pour batter into pan. Bake, rotating pan once, until cake is golden, center springs back to the touch, and edges pull away from pan, 40 to 45 minutes. Let cool in pan for a minute or two on rack, then release from pan and let cool completely on rack before slicing.

Place a doily on top of inverted cake and dust lightly with confectioner's sugar. Remove doily before serving.

My notes:
Can also use orange zest from 3 lemon-sized oranges rather than lemon, and add a glaze of 10x sugar and OJ.
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Mississippi Mud Cake
2 sticks butter, melted (1 cup)
1/2 cup dry cocoa
4 eggs, slightly beaten
2 cups sugar
1-1/2 cups All-purpose flour
1-1/2 cups pecans, chopped
1 tsp. vanilla
1/2 tsp. salt
Topping:
small bag miniature marshmallows (enough to cover cake)
1 box confectioner's sugar
1/2 cup milk
1/3 cup cocoa
1 stick butter, melted (1/2 cup)
Cake: Mix together butter and cocoa, add eggs and sugar to butter and cocoa mixture. Blend flour, pecans, vanilla and salt into above mixture. Bake 35 minutes at 350 in a 13x9 greased pan. Cover with miniature marshmallows and place in oven to melt marshmallows.
Combine powdered sugar, 1/2 cup milk, 1/3 cup cocoa and 1/2 cup melted butter. Spread over cake while warm.
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Momma's favorite that I made for her numerous times.

Italian Cream Cake
Ingredients:
•2 cups flour
•1 teaspoon baking soda
•1 teaspoon salt
•1/2 cup shortening
•1/2 cup butter
•2 cups sugar
•6 egg yolks
•1 teaspoon vanilla
•1 cup buttermilk
•1-1/2 cup flaked coconut, lightly toasted
.1 cup toasted pecans
•6 eggs whites
•---
•Frosting:
•12 ounces cream cheese, softened
•1-1/2 pound powdered sugar
•1/2 cup butter, softened
•1 Tablespoon vanilla
•1-1/2 cups chopped pecans, lightly toasted,divided
.1-1/2 cups toasted coconut, divided
Preparation:
Preheat oven to 350 degrees F. Grease and flour 4 9-inch round cake pans.
With a wire whisk combine flour, baking soda and salt. Set aside.
In a large bowl, cream shortening, butter and sugar. Stir in vanilla. Add egg yolks, 1 at a time.
Flour mixture is added alternately with buttermilk. Stir in coconut & pecans. Beat egg whites until stiff.
Gently fold whites into cake batter. Pour into prepared pans. Bake 25 minutes.
Cool cake layers in pans for 5 minutes. Remove to cool completely on racks.
Blend together cream cheese, butter. Add powdered sugar a little at a time.
Stir in vanilla, 1 cup pecans & 1 cup coconut. Place bottom layer on serving plate.  Ice with 1/4 of frosting.
Top with next layer.Repeat until top layer.  Ice sides of cake with half of remaining icing.
Frost top of cake with last of the frosting. Sprinkle remaining nuts & coconut all over the cake.
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Chocolate Cake
Cake
1 cup of cocoa,
2 cups of boiling water,
2 sticks of butter,
2 1/2 cups of sugar,
4 eggs,
2 3/4 cups of all purpose flour,
2 teaspoons of baking soda,
1/2 teaspoos baking powder,
1/2 teaspoon salt
and 1 1/2 teaspoons of vanilla
Mix cocoa and water in a bowl and set aside. cream butter. gradually add sugar to butter.
add eggs 1 at a time. mixing well after each additon.
In a separate bowl combine dry ingredients. Alternate mixing dry ingredients and cocoa mixture.
add vanilla. bake at 350
Icing
1 stick of butter, 2/3 cups of hershey cocoa, 3 cups of powdered sugar, 1/3 cup of milk
Melt butter. add cocoa. alternating, add milk and sugar
Pour over warm cake.
A lady at our church in Hanceville, AL always made this moist, delicious cake...adding 1 cup
 chopped black walnuts to the frosting
from her trees. Delish!!! circa 1975
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Cream Cheese Pound Cake
Look no further for the perfect pound cake recipe. This traditional cake is extra-rich because
of the cream cheese and always in style.
Southern Living NOVEMBER 2001
Yield: 1 (10-inch) cake
Ingredients
1 1/2 cups butter or margarine, softened
1 (8-ounce) package cream cheese, softened ***MY CHANGES (3 0z. cream cheese, softened)
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/8 teaspoon salt
1 tablespoon vanilla extract
***MY CHANGES ( 1 cup finely chopped pecans)
Preparation
Beat butter and cream cheese ( 8 oz. & 3oz.) at medium speed with an electric mixer until creamy;
gradually add sugar, beating well. Add eggs, 1 at a time, beating until combined.
Combine flour and salt; gradually add to butter mixture, beating at low speed
just until blended after each addition. Stir in vanilla.
Grease and flour 10-inch Bundt pan.
Sprinkle bottom with finely chopped pecans.
Bake at 300° for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack.
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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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COCA COLA CAKE
Requested by an online friend from New Jersey....this is the version that I make from using the 1982 & 1988 versions
from Telephone Pioneers Calling All Cooks & Calling All Cooks two
Cake:
2 sticks butter (1 cup)
1/2 cup oil
3 Tbsp. cocoa
1 cup coca-cola
1/2 cup miniature marshmallows
2 cups sugar
2 cups plain all-purpose four
1 tsp. baking soda
1/2 cup buttermilk
2 eggs added 1 at a time
1 tsp. vanilla extract
Mix butter, oil, cocoa & cola in a large boiler; bring to a boil. Add marshmallows, remove from heat. Stir in sugar, flour and soda. Mix well. Add
buttermilk, eggs & vanilla, mix well. Pour into 13x9 greased pan. Bake in preheated 350 oven for 35 minutes.
Icing:
1/3 cup coca-cola
1 stick butter
2 Tbsp. cocoa
1 box confectioner's sugar
1 tsp. vanilla
1 cup chopped pecans
Bring cola, butter & cocoa to boil. Add other ingredients, stirring well. Pour over warm cake.
Hi Everyone!

Happy December!!!! Looking forward to wonderful holidays in our new home and spending time with family and friends. Wishing holiday
blessings for each of you...days filled with love, laughter & merriment, surrounded by family and friends.

Choose your words carefully, radiate & express your feelings from your heart...refrain from harsh statements that you will regret.

Hugs,

Paula aka mecookin
Food for Thought:

SPOKEN WORDS
by Paula 2001
Our spoken words bring joy, love, happiness, and smiles to those around us...
Yet underlying meanings and interpretations of the same spoken words...
Bring sorrow, hate, sadness, and frowns to those around us...
Little words when taken wrong or spoken incorrectly can destroy relationships...
Many things are better left unsaid, letting our actions express our feelings...
Spoken words are often received as daggers; piercing the depths of hearts and
souls...
Never to be forgotten and many times never to be forgiven...
Let your life radiate through your actions giving joy, love, happiness and
smiles to those around you...
Building relationships, expressing your feelings,
Striving to radiate the positive and keeping
those negative thoughts and words within...
Then a life most beautiful will be remembered...
not forgotten...
As a friend that didn't always have to be forgiven...

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.
***************************************************************************

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