Chicken Artichoke & Cheddar Melts

Chicken,Artichoke & Cheddar Melts
2 cups chopped/shredded cooked chicken (Cooked chicken in the crockpot with Montreal Chicken Seasoning)
1 jar (6 oz.) marinated artichoke hearts, drained & finely chopped
3 Tbsp. mayonnaise (Duke's)
2 Tbsp. finely chopped red onion, or a little more to taste!
1 Tbsp. Dijon or grainy mustard (I used Country Dijon made with Whole Grain Mustard)
8 slices Sourdough or Rye bread ( I used Whole Wheat Bagel Thins), lightly toasted
8 slices sliced Sharp Cheddar cheese, cut diagonally.
Combine chicken, artichoke hearts, mayonnaise, onion, & mustard; mix well. Spread mixture
evenly over toast; top with cheese. Bake in a preheated 375 degree oven for 6 minutes until hot and cheese is melted; about 6 minutes. Top with remaining toast & serve. Instead, I ate mine as open face sandwiches.
Tonight, I had a scoop of the Chicken/artichoke salad with crackers, delicious that way also! Lots of options, use Rotisserie chicken so you don't have to heat up the kitchen...or add your own little tweaks such as sundried tomatoes.

Mixed Greens & Marinated Onions...

A personal favorite & also favorite of  family & former customers ...

MARINATED ONIONS

4 large Vidalia onions

1 cup vegetable or canola oil

1 cup white vinegar

3 Tbsp. Sugar

1/2 tsp. Black pepper

1 tsp. Garlic powder

1/2 tsp. Parsley flakes

1/2 tsp. Dried oregano 

Slice onions 1/4 inch thick and separate into rings. Add remaining ingredients to a container, whisk to combine. Add onion rings & stir to coat with marinade. Cover & refrigerate 24 hours before serving. 

MIXED GREENS

2-3 lbs. of washed & chopped greens, your choice. My favorite is collards & turnip greens. 

Kale

Mustard

Turnip Greens

Collards

You decide...choice of 2 or 3 for about 2 lbs. of washed & chopped greens. 

4 slices bacon, cut in pieces

1/2 cup country ham seasoning pieces, chopped

1 med. onion, cut in strips

Add bacon, ham & onions to a large stockpot. Cook over medium heat until bacon is cooked through. Add 1 qt. Chicken broth & 2 cups water. 

Seasonings:

1 tsp. Kosher salt

1/2 tsp. Fresh ground pepper

1 tsp. Dry mustard & 1 tsp. smoked paprika

1 tsp. wasabi powder

1/2 tsp. Crushed red pepper

1 Tbsp. Dark brown sugar

Bring to boil, add greens & cook 30-40 minutes until greens are tender. 

May 2018 Newsletter

Food for Thought: 

Thoughts of a loved one...

Thought of you with love today, but that is nothing new. I thought about you yesterday, and days before that too. I think of you in silence, I often speak your name. All I have are memories and a picture in a frame. Your memory is a keepsake, with which I'll never part. I will always have you in my heart. Love you, Kiddo, God’s Speed, Robert! ❤️

RECIPES:

Made this last week & shared with my neighbor, different but very tasty! 

Hearty Potato & Lentil Salad

Publix Aprons 

With my changes

Ingredients

Nonstick aluminum foil
3 cups water
1 lemon, for zest/juice 
8 oz fresh asparagus, sliced
24 oz baby (or fingerling) potatoes, sliced 
2 teaspoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon pepper 
1 cup sprouted lentils 
1/4 bunch green onions, sliced thinly
1/2 cup smoked sundried tomatoes  (I used sun dried tomato strips packed in olive oil, drained)
1/2 cup fat-free feta cheese 
4 oz baby arugula  (I used Arugula/Baby Spinach Mix)
1 Hass avocado
1/4 cup Greek-style ranch dressing ( I used Bolthouse Avocado Lime Yogurt dressing) 

Steps

1. Preheat oven to 425°F. Line baking sheet with foil. Bring water to boil for lentils. Zest lemon (1 teaspoon); squeeze for juice (2 tablespoons). 
2. Slice asparagus and potatoes into bite-size pieces. Toss potatoes with oil, salt, and pepper. Arrange potatoes on baking sheet; roast 12 minutes.
3. Add lentils to boiling water and cook 5 minutes. Remove lentils from heat; cover and let stand 5 minutes, then drain and rinse with cool water. 
4. Add asparagus to baking sheet with potatoes and bake 12–14 more minutes or until potatoes are tender. Slice green onions. Place lentils, onions, tomatoes, lemon zest, juice, feta, and arugula in large bowl. Peel, pit, and slice avocado. 
5. Stir potato mixture into bowl. Top salad with avocado and drizzle with dressing; serve.

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I have served these for company, very tasty! 

BAKED FLOUNDER ROLL-UPS WITH LEMON, BUTTER  AND WHITE WINE SAUCE

4 pieces flounder or orange roughy
salt and pepper
1 6-oz can white crab meat, drained
1/4 cup breadcrumbs
1 Tbsp.  fresh chopped parsley, plus more for garnish
1 tsp butter, plus 1 tbsp butter
1 Tbsp olive oil
1 shallot, finely chopped
juice of 1 lemon
1 cup white wine

Preheat oven to 350˚. Mix together the crabmeat, breadcrumbs and parsley. Lightly season the flounder fillets with salt and pepper (if the flounder pieces are large, you can cut them in half, length-wise). Lay the flounder out flat and evenly spread the crabmeat mixture on all four pieces. Roll up the fillets and secure tight with a toothpick. Lightly brush the flounder fillets with 1 tsp melted butter.

Place the fillets, seam side down, on a lightly sprayed baking dish. Bake uncovered for about 15-20 minutes or until the fillets become flaky.

About midway through the baking time, you will start to prepare the sauce. Heat olive oil over medium heat in a skillet. Add 1 tbsp butter. When butter is melted, add the chopped shallots, stir in and cook until translucent. Add the lemon juice and the wine, heat until wine starts to reduce.

When the fish is done, remove from the baking tray and place onto a serving dish. Evenly drizzle the sauce over the fillet roll-ups, then sprinkle with additional fresh chopped parsley.

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• Tomato, Kale & Leek Quiche 1 cup chopped kale
• 1 small leek, white and light green parts only, sliced
• 4 ounces halved cherry tomatoes
• 4 eggs
• 1 cup milk

• 4 ounces shredded Italian cheese blend
• 1 sprig fresh rosemary, finely chopped
• 1 pinch sea salt
• 1/8 teaspoon ground black pepper
  
  
• 1 tablespoon grated Parmesan cheese

.Directions

Ad

• 
  
• Prep
  15 m
• Cook
  55 m
• Ready In
  1 h 10 m

1. Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch pie dish.
2. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add kale, cover, and steam until tender, 3 to 5 minutes. Remove from heat and place in prepared pie dish; add sliced leek and cherry tomatoes.
3. Beat eggs in a bowl; stir in milk and shredded Italian cheese blend, followed by rosemary, sea salt, and ground black pepper.
4. Pour the egg mixture into the pie dish. Stir gently until egg mixture and kale mixture are evenly combined.
5. Bake quiche in preheated oven until the center has set, about 30 minutes. Remove from oven and top with grated Parmesan. Continue baking until quiche is lightly browned on top, about 20 more minutes. Remove from oven and enjoy!
   *******************************
   Bella Braised Chicken
   The slow cooking keeps the vegetables firm and the chicken unbelievably moist. make it for a sunday supper, and pack any leftovers for lunch the next day.
   ingredients:
   1 tablespoon unsalted stick margarine
   2 onions, chopped
   2 celery stalks, diced
   1 carrot, diced
   2 garlic cloves, minced
   3 tablespoons all-purpose flour
   1/4 teaspoon freshly ground black pepper
   six 4-ounce skinless bone­less chicken breasts
   1 tablespoon olive oil
   one 14 1/2-ounce can diced tomatoes (no salt added)
   1 cup low-sodium chicken broth
   1/2 cup dry white wine
   2 tablespoons minced pars­ley, plus more for garnish
   1 teaspoon dried thyme leaves

   method:
   1. preheat the oven to 325º f.

   2. in a large nonstick skillet, melt the margarine. add the onions, celery, carrot and garlic; cook, stirring as needed, until softened, about 5 minutes. transfer the vegetables to a 3-quart dutch oven or casserole.

   3. in a gallon-size sealable plastic bag, combine the flour and pepper. add the chicken; shake to coat.

   4. in the same skillet, heat the oil. add the chicken and brown 2 minutes on each side. arrange the chicken on top of the vegetables. return the skillet to the heat; add the tomatoes, broth, wine, parsley and thyme. cook, scraping up the browned bits from the bottom of the skillet, until the liquid comes to a boil; pour over the chicken. bake, covered, until the chicken is cooked through and the vegetables are tender, about 1 hour. serve, sprinkled with additional minced parsley.

   per serving: 232 calories, 6 g total fat, 1 g saturated fat, 66 mg cholesterol, 121 mg sodium, 12 g total carbohydrate, 2 g dietary fiber, 29 g protein, 61 mg calcium.

   serving provides: 1 fruit/vegetable, 3 protein/milks, 1 fat.

   points per serving: 5.

   MAKES 6 SERVINGS

   
   

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   Wisteria’s Corn Pudding 

   Ingredients

   1 cup rice flour
   4 teaspoons baking powder
   1/2 cup granulated sugar
   2 teaspoons sea salt
   2 pounds fresh or frozen corn kernels (thawed if frozen)
   1/3 cup buttermilk
   11 tablespoons butter, melted
   2 eggs, beaten
   1 cup shredded Asiago cheese

   Instructions

   Heat oven to 325 degrees. Butter a 9-by-13-inch baking dish. 
   
   In a large bowl, combine the rice flour, baking powder, sugar and salt. Set aside.
   
   Place all but 1 rounded cup of corn kernels in a blender or food processor with buttermilk; puree until smooth. Stir pureed corn mixture into flour mixture. Add melted butter and eggs; stir until blended. Stir in Asiago and reserved corn kernels.
   
   Spoon batter into the prepared baking dish. Bake until lightly browned on top, 35 to 45 minutes. Cool slightly; cut into squares before serving.

   
   

   ************************************

   
   

   I made this several years ago for a 50th wedding anniversary in Athens, had never heard of it before, but it is so easy & tasty! 

   
   

   Chilled Blueberry Soup

   
   

   4 cups frozen blueberries 

   1 cup orange juice 

   1/2 cup sugar 

   1/4 teaspoon ground cinnamon 

   1/8 teaspoon salt 

   1 tablespoon fresh lemon juice

   
   

   1 - 750 ml bottle of pink moscato chilled

   
   

   8 oz. carton of vanilla yogurt for serving

   
   

   Bring first 6 ingredients to a boil over medium heat, boil 1 minute. Cool. Purée in blender or with immersion blender. Strain through mesh strainer & chill. 

   When ready to serve, pour into large pitcher, add bottle of chilled wine, stir & serve in punch cups topped with a dollop of yogurt.

April 2018 Newsletter

April 2018 Newsletter

FOOD FOR THOUGHT: 

Years ago, I wrote the original version of this poem referencing Momma after her passing. 

The past month & a half, things have been said, thoughts & emotions shared by Rick regarding Robert’s life & passing. 

These are my words sharing some of those thoughts & emotions...sadly, we all have some regrets at the passing of a loved one, but Our Heavenly Father knows our hearts & knows just what we need to get us through in this life. 

Placing our Faith in Him, letting Him speak to us, He gives memories to fill that void & anticipation of that reunion in heaven...He is Ultimate Giver of Love, Peace & Comfort. 

UNAWARE YOU’D LEAVE SO SOON...revised

The years flew swiftly by, and we didn’t take the time to grasp them within…
Yet memories of days gone by, will always remain within my heart.
Unaware you’d leave so soon, we should have spent those days more wisely.
I held your hand, while taking unsure steps; falling down, I’d pick you up again.
Rebellious days through childhood and youth, my love did not depart.
Unaware you’d leave so soon, We would have spent the days more wisely.

From Child to Teenager to Adult...you knew the love of family & friends...

And cherished them, as each of us should, you carried that love within your heart.

Unaware you’d leave so soon, we should have spent those years more wisely.

I had no idea that evening  you left...it would be the last time I’d see you...

I’ll miss your voice, I’ll miss your smile...but most of all, I’ll miss you...

Unaware you’d leave so soon, we should have spent each day more wisely.

You made me proud to be your dad...that you were honest & true. 

I’ll see you later, Buddy, & know that I have & will always love you.

Unaware you’d leave so soon, we would spend each time more wisely. 

I know it was time for you to leave, God needed to take you home...

I’ll anticipate our reunion, together  over Heaven we will roam...

Unaware you’d leave so soon, we’ll spend eternity more wisely. 

RECIPES: 

Martha Meinsen Scott The recipe: CHEESY BAKED BRUSSELS SPROUTS

10 oz. bacon

2 T. butter

2 pounds Brussels Sprouts (halved and stems clipped)

salt and pepper

5 cloves garlic, minced

1 1/2 c. cream

1 1/2 t. cornstarch mixed with 1 T. water

1/4 c. grated Parmesan cheese

Heat oven to 375

Cut bacon into cubes. Fry bacon until crisp, drain (put on paper towel lined plate). Keep 1 to 2 T. bacon fat in fry pan, add butter and melt. Add Brussels sprouts and salt and pep. Cook 6 minutes. Add garlic. Pour in cream, reduce heat to low and simmer 6 minutes. Add cornstarch. Add bacon, mix. Top with cheese. Stir. Bake 15 minutes.

NOTE: The original recipe also had a 1/4 c. of shredded Mozzarella (I didn't have any so I omitted).

I made only a half a recipe -- it is just the two of us and we licked our plates! Be sure that you use a skillet that can go into the oven.

**********************

Linguine Alle Vongole for two

1 package Buitoni Linguine

1 Tbsp. Extra virgin olive oil

1/4 cup salted butter 

1 shallot, minced 

1 Tbsp. Minced garlic

1/4 tsp. Crushed red pepper

1/2 cup white wine

2 cans Bar Harbor chopped clams (drain, reserving clams for adding at the end) 

1/2 cup fresh chopped cilantro 

2 Tbsp. Fresh grated Parmesan 

Fresh cracked black pepper

In medium skillet, over medium heat...add olive oil & butter. When melted, add shallot, garlic & crushed red pepper, cook 2 minutes. Add wine & Clam Juice, cook 5 minutes to reduce. 

Cook pasta in boiling water for 1-1/2 minutes. 

Add to sauce in skillet, add clams & cilantro. Toss to combine & heat through. 

Divide on 2 plates, garnish with 1 Tbsp. Parmesan & fresh cracked black pepper. 

Enjoy! 

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Nostalgic Apple Dumplings

 Apple Dumplin's
adapted by Paula George
These remind me of the ones served by Wendy's YEARS ago!
2 to 2 1/2   cup plain flour
2 teaspoons baking powder
1 teaspoon salt
3/4 cup shortening
1/2 cup milk
6 Granny Smith or other cooking apples, cored, peeled
sugar, approximately 1/2 cup, for sprinkling apples
cinnamon
nutmeg
butter, cut in small pieces.
Syrup:2 cups sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 cups hot water
1/4 cup margarine melted
heavy cream or ice cream, optional
PREPARATION:Combine flour, baking powder and salt; cut in shortening until mixture resembles coarse meal. Gradually add milk, stirring to make a soft dough. Roll dough into a 1/8" thick rectangle on a lightly floured surface; cut into 8-inch squares. Place 1 cored, peeled apple on each square. Sprinkle each with 2 teaspoons sugar and a sprinkling of cinnamon and nutmeg to taste;dot with butter. Moisten edges of each dumpling with water; bring corners to center, pinching edges to seal. Place dumplings 1 inch apart in a lightly greased shallow baking dish. Combine 2 cups sugar, 1/4 teaspoon cinnamon, 1/4 teaspoon nutmeg,2 cups hot water and 1/4 cup butter or margarine; stir to dissolve sugar. Pour syrup over dumplings.Bake at 375° for 35 to 45 minutes, or until golden brown.Serve hot with cream or ice cream. Makes about 1/2 dozen apple dumplings.
p.s. I bake mine in a cast iron skillet

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Pork Carnitas Quesadillas

Aldi’s

Serve with black beans and spanish rice.

Directions:

1. Cut pork loin into three pieces and place in a slow cooker.
2. Add taco seasoning, red onion, garlic, salsa, chicken broth and jalapeño slices. Cook on low for 8 hours (or 4 hours on high).
3. Shred pork and return to slow cooker. Lower setting to warm until ready to serve.
4. Preheat a quesadilla maker or nonstick skillet over medium heat. Add a tortilla, top with pork, cheese and a second tortilla. Cook on both sides until cheese melts.
5. To serve, slice into wedges. Top with sour cream.

Recipe Courtesy of Chef Alyssa, 
ALDI Test Kitchen

Ingredients:

4-5 pounds Roseland Half Pork Loin

1 ¼ ounces Casa Mamita Taco Mix

1 red onion, sliced

2 clove garlic, crushed

12 ounces Casa Mamita Medium Salsa

32 ounces Chef's CupboardChicken Broth 

12 ounces Tuscan GardenJalapeño Slices

2 17.5-ounce packages Benita Flour Tortillas

8 ounces Happy Farms Monterey Jack Cheese, shredded

8 ounces Friendly Farms Sour Cream

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Nannie’s Fried Corn 

5 ears fresh corn, shucked and cleaned

1 T. bacon grease

1 T. butter

1/4 C. milk

1 tsp. cornstarch

salt and pepper to taste

Instructions :

Stand the ear of corn up in a bowl and cut the tips of the corn off. Using a butter knife, scrape down the ear of corn to collect the milk. Repeat with remaining ears of corn. In a 9″ iron skillet, melt the bacon grease and butter over med. high heat. Stir in the corn and reduce the heat to medium, cooking and stirring for 5 minutes. Whisk together the milk and cornstarch and pour into the corn, stir to combine and reduce the heat to med. low. Cook, stirring often for 10 minutes. Remove from the heat and season with salt and pepper to taste before serving.

March 2018 Newsletter

FOOD For THOUGHT:
Be An Instrument of His Love...

If the days we live, never experienced rain, sadly there would never be a rainbow... Trials come into our lives carrying the potential for triumph...
So when the road gets rocky, look on High,
And await a time of blessing to be brought to and through you.

Be an instrument of Love...giving support to those with trials...
Be a blessing to those you come in contact with each day,
Having learned from the rain in your own life...
For without the rain, there would be no rainbows.

All the answers are found on High...
The Maker of the Rain & Rainbows awaits...
The Giver of the Blessings & Triumphs...
Exercising our Faith...Be an Instrument of His Love...
Seeking the Blessings, Triumphs & Rainbows.

Paula Smith February 2018

RECIPES:

Butter Baked Fish

1 lb. boneless fish fillets ( I used Corvina )
1/2 cup butter
Breading Mixture, combine: 
2/3 cups crushed crackers (I used Ritz & Club crackers)
1/2 tsp. Dried Oregano
1/2 tsp. Dried basil
1/4 tsp. Garlic powder
1/2 tsp. Kosher salt
1/2 tsp. Fresh ground pepper
1/4 cup shredded cheddar cheese

Melt butter in 13x9 pan. Preheat oven to 350.
Dip fish fillets in melted butter on both sides & then Cracker mixture on both sides. Lay in 13x9 baking dish. Bake 25-30 minutes until flaky & cooked through.

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Three Tomatoes Trattoria

Williston, VT
Servings: 4-6 people

1 lb. Penne Pasta (I use linguine or linguine fini)
2 - 3 boneless chicken breasts or 8 b/s chicken thighs, large dice
1 tabl. garlic, minced
2 tabl. olive oil
10 cremini mushrooms, sliced
1 cup peas
2 cups artichoke hearts, quartered and strained
1-1/2 cup Marsala wine
2 tabl. butter
1 tabl. parsley, chopped

Cook pasta according to directions. Strain through colander and reserve 1/2 cup pasta water.

Heat large saute pan. Add olive oil and saute garlic. Add chicken and cook 4 to 5 minutes. Add mushrooms and saute with chicken. Season with salt. Turn off heat and add Marsala wine. Turn heat back on slowly to avoid flaming. Reduce wine for one minute and then add peas, artichokes and butter. Add cooked pasta and toss evenly until coated. Add some of the pasta water if the sauce is too dry. Finish with parsley and adjust seasoning with salt. 
Paula  My notes, I used a bit more Marsala and used 1 cup of chicken stock in lieu of the pasta water. I also added a pinch of Herbs De Provence

per Donna: The "sauce" in the restaurant version was just a little darker...I used sweet Marsala....it was still fabulous though!!!! I used canned artichoke hearts, however, frozen would work too. I used frozen petite peas right out of the freezer. I also finished it with freshly grated parm.

***************************************************************shared by Nancy
Roasted Garlic, Herb and Cheese Quick Bread

Makes 1 loaf

INGREDIENTS

2 whole heads garlic 1 to 2 tablespoons olive oil ½ teaspoon each kosher salt and black pepper for the garlic 2 ¼ cups all-purpose flour 2 teaspoons Clabber Girl baking powder ½ teaspoon Clabber Girl baking soda 2 tablespoons minced fresh thyme leaves 2 tablespoons minced fresh rosemary leaves 1 teaspoon kosher salt 2eggs 1 ¼ cups buttermilk 5 ounces shredded Gruyere cheese 2 ounces shredded Asiago cheese

DIRECTIONS

Heat oven to 350 degrees. Trim about ¼ inch from the top of the garlic bulbs and place each one stem-side down on a separate 6-inch square of aluminum foil.
Drizzle with olive oil and sprinkle with salt and pepper. Bring corners of aluminum foil up to form a pouch around each bulb; bunch together to seal. Place directly on an oven rack and roast for 40 to 50minutes or until garlic bulbs are tender and golden brown. Let cool slightly, then squeeze cloves gently from the skins. Place in bowl and set aside. (Note: This can be done 1 to 2 days in advance.) Lightly spray the inside of a 9-by-5-inch loaf pan with nonstick spray.

In a large bowl, combine allpurpose flour, baking powder, baking soda, fresh herbs and salt.
In a separate bowl, whisk together the eggs and buttermilk. Form a well in the middle of the dry ingredients, pour in the wet ingredients and mix until just combined. Gently fold in the cheeses and roasted garlic cloves. Pour the batter into the prepared bread pan and bake for 45 to 50 minutes, or until a toothpick inserted in the bread comes out clean.

— Chef Brittany Molinder, reprinted with permission from Clabber Girl Corp., www.clabbergirl.com************************************************
SLOW COOKER HONEY GARLIC CHICKEN AND VEGGIES
The easiest one pot recipe ever. Simply throw everything in and that’s it! No cooking, no sauteeing. SO EASY!


YIELD: 4 SERVINGS
PREP TIME: 10 MINUTES
COOK TIME: 8 HOURS 5 MINUTES
TOTAL TIME: 8 HOURS 15 MINUTES
INGREDIENTS:

8 bone-in, skin-on chicken thighs
16 ounces baby red potatoes, halved
16 ounces baby carrots
16 ounces green beans, trimmed
2 tablespoons chopped fresh parsley leaves
FOR THE SAUCE

1/2 cup reduced sodium soy sauce
1/2 cup honey
1/4 cup ketchup
2 cloves garlic, minced
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground black pepper
DIRECTIONS:

In a large bowl, combine soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes and pepper.
Place chicken thighs, potatoes, carrots and soy sauce mixture into a 6-qt slow cooker. Cover and cook on low heat for 7-8 hours or high for 3-4 hours, basting every hour. Add green beans during the last 30 minutes of cooking time.
OPTIONAL: Preheat oven to broil. Place chicken thighs onto a baking sheet, skin side up, and broil until crisp, about 3-4 minutes.
Serve chicken immediately with potatoes, carrots and green beans, garnished with parsley, if desired.

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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 - 1/3 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. Whisk, adding 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.

February 2018 Newsletter...Robert aka Bobby Chuck

https://m.youtube.com/watch?v=eiTl4Px2TAE

FEBRUARY 2018 NEWSLETTER



Ripple
In loving memory of Robert...aka Bobby Chuck

Robert Charles Smith, 38, died on Wednesday, January 31, 2018 in a tractor accident at his home. He was born in Florence and had lived in the Chattanooga area for the past ten years, and had returned to the Shoals area in the fall. He was an outdoors-man who enjoyed kayaking, fishing, hunting, disc golf and attending concerts. He spent a couple of months in Colorado camping and riding his motorcycle. He worked as a raft guide on the Ocoee but was looking forward to calmer water on the creek.

Visitation will be at Greenview Funeral Home on Saturday, February 03, 2018 from 1-2 p.m.  A memorial service will be held at 2:00 p.m. on Saturday, February 03, 2018 in Greenview Memorial Chapel with Bro. Kevin Johnson and Rev. Robert Sparkman officiating.

He was preceded in death by his grandparents, Robert and Mary Stringfellow and Louie and Dorothy Hill Smith.

Survivors include his mother, Brenda Stringfellow Smith; father, Richard C. Smith (Paula); brother, Richard H. Smith (Kirstie); a niece and nephews all of Florence; his beloved cat, Nugget and a host of relatives and friends in several states.

Robert was a free spirit who loved his family, friends, and life. He will be truly missed by all. The quickest road to happiness is the scenic route.

In lieu of flowers, donations may be made to your favorite animal charity.

FOOD FOR THOUGHT:

LIFE IS WHAT WE MAKE IT!

Life...

is not always what we anticipate...as a child, we are happy, go lucky and think everything will always be at its best.
We don't understand or realize the sacrifices that our parents made to provide a better life for us.
It's a given that we will always be dressed in style, wearing the newest fashions...summer vacations filled with fun and adventure.
Years pass...we begin to realize that there is more to life than just a good time and being a kid.
Hmmm, maybe that laptop, first car will have to wait...might even have to get a job to help with the expenses.

We dream of what our lives will bring, will I marry the love of my life? live in an exclusive neighborhood? have all the material
things my heart desires?
We learn that there are steps and measures that have to be taken to acquire these...life is not just a bed of roses handed
to us on a silver platter.
People come and go in our lives...some travel to different places, others leave this walk of life; maybe even those that we
thought would always be there.

We seek love and happiness...sometimes we travel off the beaten path...stumbling, falling into relationships that aren't what
we were seeking.
Yet, there is always opportunities for love in those relationships, these are the ones that we should nurture and cling to...
making love and happiness a vital part of our every day lives.
Those relationships that aren't what we were seeking should be stepping stones, opportunities that we learn from, always
striving to make a better life.

From birth, to childhood, to adolescence to adulthood...we travel...a constant learning process, different doors of opportunity
open...and others close unexpectedly.
Yet, I always want to strive for the best life has to offer...learn something from life's lessons; know and share love with family
and friends.
Being honest, open, loving and giving in my realm of life; whether daughter, wife, mother, sister or friend...always making a
difference in my life and the lives of others. Wanting them to feel life is better, our paths having crossed.

Paula George-Smith
May 20, 2009

And, you, Robert Charles Smith...traveled the road to happiness...taking the scenic route.
God's Speed, Robert. 12/20/1979-01/31/2018

Pho aka Fuu Broth
& Pho Bo Tai

My first attempt...for Robert
by Paula Smith

3 lb. beef short ribs or oxtail
3 lb. soup bones
1 lb. Beef chuck, rump or brisket
4 medium onions, peeled
4-6” piece of ginger
1/2 cup fish sauce
1/2 cup rice cooking wine
2 tsp. Peppercorns
6 star anise
1 cinnamon stick
12 whole cloves
2 - 1” pieces yellow rock sugar
2 tsp. Kosher salt
8 qt.water

For finishing broth:
1 lg. Onion, cut in strips
6 or 7 scallions, sliced thin
1/2 cup cilantro, chopped coarsely

Brown ribs/oxtails & soup bones in a large skillet. Remove to stockpot.
Brown the 1 lb. piece of beef & add to stockpot. Quarter 3 of the onions, slice ginger lengthwise with peel on.
Brown in same skillet & add to stockpot. Add remaining ingredients through water.
Bring to boil; reduce to simmer & cook for 1-1/2 hours, uncovered. Remove the 1 lb. piece of beef, rinse & drain.
Refrigerate. Continue simmering the broth for 4-5 hours. Skimming occasionally to remove fat & impurities.
Strain broth through cheesecloth. Return to stockpot & add the onion, scallions & cilantro.
Add the chilled meat, shredded. Bring to low boil & simmer 15-20 minutes.
When ready to serve, increase to rolling boil.

While broth is simmering, prepare noodles.
I used 1 package small rice sticks.

Additional ingredients:

Filet Mignon
Eye of round
Petite Shoulder Tenderloin
Freeze meat 15-20 minutes, slice meat very thin (about 1/16 inch thick)

Bean sprouts

Platter with:
Lime wedges
Cilantro
Thai basil
Mint
Scallions, sliced thin on a diagonal
Thai Chile’s or Jalapeños sliced thin

Hoisin Sauce
Sambal Chile paste
Sriracha

In large serving bowls, place noodles & bean sprouts. Top with slices of raw beef.
Ladle several cups of broth into each bowl. Serve immediately. Have optional add-ins available when served.

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A favorite of Robert's that he got the recipe for & began making for friends.

KEY LIME PIE

From the kitchen of Paula Smith

1 large graham cracker crust, I use the 10" extra servings crust

8 oz. cream cheese softened
2 cans condensed milk
3/4 cup key lime juice (I use Nellie & Joe's)
Zest of 2 limes

1 cup whipping cream
1/2 cup confectioner's sugar
1 tsp. pure vanilla extract

1 cup toasted coconut 

Beat together cream cheese & 1 can of condensed milk until smooth, add remaining can of condensed milk, key lime juice & lime zest. Beat until well combined. Pour into pie crust, cover and refrigerate 1 hour. 
Toast coconut in skillet until light golden color. Cool.
In cold bowl, with cold beaters, make whipped topping. Beat cream until peaks form, beat in confectioner's sugar & extract. spread over chilled pie filling.
Sprinkle with toasted coconut or garnish with slices of lime, if you prefer.

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An old classic, but another favorite recipe that Robert had requested from me.


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.

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Requested by Robert for his Venison Roasts

A long time favorite:

Spicy Beef Roast
Paula George-Smith

3 lb. round tip roast
1 Tbsp. cracked black pepper
3 cloves garlic minced
3 Tbsp. balsamic vinegar
1/4 cup soy sauce
2 Tbsp. worcestershire sauce
2 tsp. dry mustard
Optional add ins: 1 large onion cut in strips
8 oz. sliced mushrooms
1 lg. bell pepper, cut in strips

Rub the cracked pepper and garlic into the roast. Place the roast in a crock pot,
make several small slits in top of the roast. Whisk together remaining ingredients and pour over roast.
Cover and cook on low 8-10 hours or high 4-5 hours.

Enjoy!
Paula