January 2015 Newsletter

FOOD FOR THOUGHT:

Friends...

You happen upon them when least expected...
friends from days gone by, sometime since you've seen them...
Yet that bond of friendship is rekindled in a moment...
Cherished memories recalled...some happy times, others trying
times that you have been through together.
Old friends and new friends are necessary in life...
They are the family we choose.

Paula 2011

RECIPES:
House-Autry Pork Chops

Ingredients

    Hush Puppy with Onion Mix (House Autry or other)
    Thawed pork chops (can be thin or thick cut)
    Vegetable oil for frying

Instructions

    Pour oil into a skillet to a depth of about 1/4 of an inch. Place on medium high heat while you prepare the chops.
    Pour about a cup of hush puppy mix in a bowl. Press each side of each pork chop down into the mix. Turn heat down to medium and carefully place chops in hot oil. Cook until browned on bottom and then turn, continuing to cook until browned on the top and no longer pink in the center.
    Remove to place on a paper towel lined plate before serving.

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Monte Cristo Skillet
winner of the Lodge Cornbread Festival
Ingredients

    1 (6 oz.) package Martha White® Cotton CountryTM Cornbread Mix
    Crisco® Original No-Stick Cooking Spray
    1-1/2 cups chopped cooked turkey
    1/2 cup chopped cooked ham
    1-1/2 cups shredded Swiss cheese
    4 large eggs
    1 cup milk
    2 tablespoons mayonnaise
    2 tablespoons honey mustard, divided
    1-1/2 teaspoons salt
    1/2 teaspoon pepper
    1/2 cup Smucker's® Currant Jelly
    Powdered sugar

Instructions

    PREPARE cornbread mix according to package directions, except bake in a 10 1/2-inch cast iron skillet (cornbread will be thin). Remove cornbread from skillet; cool and cut into cubes. Wipe out skillet with paper towels; spray generously with no-stick cooking spray.
    HEAT oven to 350°F. Place cornbread cubes in skillet. Top with turkey, ham and cheese. In medium bowl, whisk together eggs, milk, mayonnaise, 1 tablespoon mustard, salt and pepper until well blended. Pour evenly over ingredients in skillet. Bake 30 to 35 minutes or until set and lightly browned.
    MELT currant jelly by warming slightly. Add 1 tablespoon honey mustard; whisk to blend.
    REMOVE skillet from oven. Cut in wedges, sprinkle with powdered sugar and serve with currant jelly and mustard sauce.

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Chicken Lombardy

Recipe courtesy: The Ultimate Southern Living Cookbook


2 cups sliced fresh mushrooms
2 T butter, melted
3-6 boneless, skinless chicken breast halves
1/2 cup flour (season w/salt & pepper)
1/3 cup butter, melted
3/4 cup Marsala
3/4 cup chicken broth
1/2 tsp salt
1/8 tsp pepper
1/2 cup (2 oz.) mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
2 green onions, chopped

Cut each chicken breast in half lengthwise. Place in Ziploc bag and flatten to 1/8 inch thickness using meat mallet.

Cook mushrooms in two Tablespoons butter, in large skillet, until tender. Remove from pan and set aside.

Place flour in shallow dish. Season w/salt & pepper. OR, season each one individually, which I do because I feel they are seasoned better. Dredge chicken pieces in flour. Place 5 or 6 pieces of chicken in 1 to 2 T. butter in large skillet; cook over medium heat 3 to 4 minutes on each side or until golden. Place chicken in lightly greased 13 x 9 baking dish, overlapping edges. Repeat procedure with remaining chicken and butter. Reserve pan drippings in skillet. Sprinkle reserved mushrooms over chicken.

Add wine and broth to skillet to deglaze. Bring to a boil, reduce heat and simmer uncovered, ten minutes, stirring occasionally. Stir in salt and pepper (taste first before adding salt & pepper.) Pour sauce over chicken. Combine cheeses and green onions; sprinkle over chicken.

Bake uncovered at 450 degrees for 12 to 14 minutes. Broil 5 1/2 inches from heat 1 to 2 minutes or until browned.

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Hasselback Garlic Potatoes w/ Bacon & Cheese Recipe!


For many people, Hasselback style potatoes are nothing new.
Make some slices in a potato, bake, and it magically fans out into an impressive looking potato with LOTS of character indeed, making for a brilliant addition to any meal!

Ingredients
16 ounces potatoes
3 to 5 garlic cloves, thinly sliced
4 tablespoons butter, melted
2 tablespoons olive oil
salt and fresh black pepper
Fresh chives (diced)
Bacon (cut into large chunks)
Shredded Cheese of your choice- 1-cup
Sour Cream, recipe follows**

Directions
Preheat oven to 400 degrees F.

Using a wooden spoon as a cradle, place each potato in the spoon and make several parallel slits into each potato top making sure not to slice completely through.

Place 3 garlic slices between slits at the crown of each potato. Toss in a medium bowl with butter and olive oil.

Place on a baking sheet lined with tin foil and sprinkle generously with salt and pepper.

When the potatoes begin to “fan out” it’s time to make the magic happen.Carefully slip a hunk of bacon into each slit of the potato like so and continue to cook

Once the potatoes and bacon are fully cooked (use a knife poke test), coat the potatoes with heaping helping of shredded cheese. .

Bake until tops are crispy and potatoes are cooked through, about 1 hour. Transfer to a platter and top with Herbed Sour Cream and chives.

Herbed Sour Cream:
1/2 cup sour cream
1/2 teaspoon garlic powder
1 tablespoon finely chopped fresh parsley leaves
Kosher salt and freshly ground black pepper
Combine ingredients in a small bowl. Season, to taste, and refrigerate until use.

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Chocolate Blackout Cake
Serves 10 to 12


Be sure to give the pudding and the cake enough time to cool or you'll end up with runny pudding and gummy cake.



Pudding

1 1/4 cups  granulated sugar
1/4 cup  cornstarch
1/2 teaspoon  table salt
2 cups  half-and-half
1 cup  whole milk
6 ounces  unsweetened chocolate , chopped
2 teaspoons  vanilla extract

Cake

8 tablespoons  unsalted butter (1 stick), plus extra for greasing pans
1 1/2 cups  all-purpose flour , plus extra for dusting pans
2 teaspoons  baking powder
1/2 teaspoon  baking soda
1/2 teaspoon  salt
3/4 cup  Dutch-processed cocoa powder
1 cup  brewed coffee
1 cup  buttermilk
1 cup  packed light brown sugar
1 cup  granulated sugar
2 large eggs
1 teaspoon  vanilla extract


1. For the pudding: Whisk sugar, cornstarch, salt, half-and-half, and milk in large saucepan. Set pan over medium heat. Add chocolate and whisk constantly until chocolate melts and mixture begins to bubble, 2 to 4 minutes. Stir in vanilla and transfer pudding to large bowl. Place plastic wrap directly on surface of pudding and refrigerate until cold, at least 4 hours or up to 1 day.



2. For the cake layers: Adjust oven rack to middle position and heat oven to 325 degrees. Butter and flour two 8-inch cake pans. Whisk flour, baking powder, baking soda, and salt in bowl.



3. Melt butter in large saucepan over medium heat. Stir in cocoa and cook until fragrant, about 1 minute. Off heat, whisk in coffee, buttermilk, and sugars until dissolved. Whisk in eggs and vanilla, then slowly whisk in flour mixture.



4. Divide batter evenly between prepared pans and bake until toothpick inserted in center comes out clean, 30 to 35 minutes. Cool layers in pans 15 minutes, then invert onto wire rack. Cool to room temperature, at least 1 hour.



5. To assemble the cake: Cut each cake in half horizontally. Crumble one cake layer into medium crumbs and set aside. Place one cake layer on serving platter or cardboard round. Spread 1 cup pudding over cake layer and top with another layer. Repeat with 1 cup pudding and last cake layer. Spread remaining pudding evenly over top and sides of cake. Sprinkle cake crumbs evenly over top and sides of cake, pressing lightly to adhere crumbs. Serve. (Cake can be refrigerated for up to 2 days.)

It's Beginning To Look A Lot Like Christmas...

Everywhere you go...

DECEMBER 2014 NEWLETTER

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.
American Poetry Anthology
Vol. III, No. I 10/15/83
Paula (Stone) Smith


Food for Nourishment!
Some great ideas for appetizers during the holidays!

Spinach and Feta Phyllo Triangles

Active time: 45 min Start to finish: 1 1/2 hr
Ingredients

    1 stick (1/2 cup) plus 1 tablespoon unsalted butter
    1 lb baby spinach
    1/2 lb feta, crumbled (scant 2 cups)
    1/2 teaspoon freshly grated nutmeg
    10 (17- by 12-inch) phyllo sheets, thawed if frozen

Preparation

Melt 1 tablespoon butter in a 12-inch heavy skillet over moderate heat, then cook spinach, stirring, until wilted and tender, about 4 minutes. Remove from heat and cool, about 10 minutes. Squeeze handfuls of spinach to remove as much liquid as possible, then coarsely chop. Transfer to a bowl and stir in feta, nutmeg, 1/2 teaspoon salt, and 1/2 teaspoon pepper.

Preheat oven to 375°F.

Melt remaining 1 stick butter in a small saucepan, then cool.

Cover phyllo stack with 2 overlapping sheets of plastic wrap and then a dampened kitchen towel.

Take 1 phyllo sheet from stack and arrange on a work surface with a long side nearest you (keeping remaining sheets covered) and brush with some butter. Top with another phyllo sheet and brush with more butter. Cut buttered phyllo stack crosswise into 6 (roughly 12- by 2 3/4-inch) strips.

Put a heaping teaspoon of filling near 1 corner of a strip on end nearest you, then fold corner of phyllo over to enclose filling and form a triangle. Continue folding strip (like a flag), maintaining triangle shape. Put triangle, seam side down, on a large baking sheet and brush top with butter. Make more triangles in same manner, using all of phyllo.

Bake triangles in middle of oven until golden brown, 20 to 25 minutes, then transfer to a rack to cool slightly.
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SWEDISH MEATBALLS

Nothing beats homemade meatballs smothered in a creamy gravy sauce.

Ingredients

    2 tablespoons olive oil, divided
    1 onion, diced
    1 pound ground beef
    1 pound ground pork
    1/2 cup Panko bread crumbs
    2 large egg yolks
    1/4 teaspoon ground allspice
    1/4 teaspoon ground nutmeg
    Kosher salt and freshly ground black pepper, to taste
    For the gravy
    1/4 cup unsalted butter
    1/3 cup all-purpose flour
    4 cups beef broth
    3/4 cup sour cream
    Kosher salt and freshly ground black pepper, to taste
    2 tablespoons chopped fresh parsley leaves



Instructions

    Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
    In a large bowl, combine ground beef, ground pork, Panko, egg yolks, allspice, nutmeg and cooked onion; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 24 meatballs.
    Add remaining 1 tablespoon olive oil to the skillet. Add meatballs, in batches, and cook until all sides are browned, about 4-5 minutes. Transfer to a paper towel-lined plate.
    To make the gravy, melt butter in the skillet. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef broth and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in sour cream; season with salt and pepper, to taste.
    Stir in meatballs and cook, stirring occasionally, until heated through and thickened, about 8-10 minutes.
    Serve immediately, garnished with parsley, if desired.


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STUFFED MUSHROOMS

Ingredients

2 medium leeks
1 (16-oz.) package fresh mushrooms (about 24 medium-size mushrooms)
1 teaspoon salt, divided $
2 shallots, minced
2 garlic cloves, minced
2 tablespoons olive oil
1/2 cup grated Parmesan cheese
1/4 cup fine, dry breadcrumbs
1/4 cup pecans, chopped
2 tablespoons chopped fresh basil
Garnish: fresh basil sprigs

Preparation

1. Preheat oven to 350°. Remove and discard root ends and dark green tops of leeks. Thinly slice leeks, and rinse thoroughly under cold running water to remove grit and sand.

2. Rinse mushrooms, and pat dry. Remove and discard stems. Place mushrooms, upside down, on a wire rack in an aluminum foil-lined jelly-roll pan. Sprinkle with 1/2 tsp. salt; invert mushrooms.

3. Bake at 350° for 15 minutes.

4. Sauté leeks, shallots, and garlic in hot oil in a large skillet over medium heat 3 to 5 minutes or until tender. Transfer mixture to a large bowl. Stir in 1/4 cup Parmesan cheese, next 3 ingredients, and remaining 1/2 tsp. salt until well combined. Spoon 1 heaping teaspoonful leek mixture into each mushroom cap. Sprinkle with remaining 1/4 cup Parmesan cheese. Bake at 350° for 10 minutes or until golden. Garnish, if desired.

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Green Goddess Dipping Sauce

Ingredients


3/4 cup sour cream
1/2 cup firmly packed fresh parsley leaves
1/2 cup mayonnaise
1 green onion, chopped
1 tablespoon firmly packed fresh dill leaves
1 tablespoon firmly packed fresh tarragon leaves
2 teaspoons lemon zest
1 tablespoon lemon juice
1 garlic clove
1/2 teaspoon salt
1/4 teaspoon pepper
Garnish: fresh dill sprig
Preparation

Process first 11 ingredients in a food processor or blender 30 seconds or until smooth, stopping to scrape sides as needed.
Cover and chill 1 hour before serving.
Garnish, if desired.
Store in refrigerator up to 1 week.

Serve with tray of boiled shrimp, chilled or crudite tray.

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sweet-n-salty Honey Cheese Spread


1 (10.5-oz.) goat cheese log
1/2 cup roasted, salted sunflower seeds
1/3 cup honey
1 pt. fresh raspberries, blackberries, or blueberries
Garnish: fresh mint leaves
Assorted crackers
Preparation

1. Press or roll goat cheese log in sunflower seeds, thoroughly covering cheese,
including ends. Arrange cheese on a serving platter with any remaining sunflower
seeds. Drizzle with honey. Sprinkle with berries.
Garnish, if desired. Serve immediately with assorted crackers.

Snickerdoodles for Bradley!

SNICKERDOODLES

Edited to add: This is all-purpose flour in the recipe.

Ingredients:

Servings:

24

Units: US | Metric

• 1 cup butter
• 1 1/2 cups sugar
• 2 large eggs
• 2 3/4 cups flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3 tablespoons sugar
• 3 teaspoons cinnamon

Directions:

1. 1
   Preheat oven to 350°F.
2. 2
   Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl.
3. 3
   Combine flour, cream of tartar, baking soda and salt in a separate bowl.
4. 4
   Blend dry ingredients into butter mixture.
5. 5
   Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.
6. 6
   Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.
7. 7
   Scoop 1 inch globs of dough into the sugar/ cinnamon mixture.
8. 8
   Coat by gently rolling balls of dough in the sugar mixture.
9. 9
   Place on chilled ungreased cookie sheet, and bake 10 minutes.
10. 10
    Remove from pan immediately.

NOVEMBER 2014 NEWSLETTER

Good Morning!
A chilly morning in Alabama, there was even frost last night!
Pray this finds all doing well and getting ready for the upcoming holidays!
We are enjoying football season as always!

Hugs,

Paula Smith
mecookin1951paula@aol.com

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.


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Recipes are a variety of seafood favorites. The Chocolate Cake is a recipe that is as old as I am, so you know it has been tried and proven!

Pan-Fried Scallops & Herbed Rice

This is a delightfully simple yet indulgent dish. The key to well-seared scallops is to dry them thoroughly before cooking. You must also make sure your pan is up to the proper temperature before adding them, and don’t overcrowd the pan, which will cause the scallops to steam in their own liquid instead of producing a nice brown sear.
Ingredients:
• 1 cup Long grain & Wild rice
• 1 tablespoon butter
• 2 tablespoons chopped fresh herbs, such as tarragon, cilantro or basil
• Sea salt and freshly ground black pepper, to taste
• 6 large sea scallops
• 4 tablespoons extra-virgin olive oil, divided
• 1 tablespoon soy sauce
• 1 tablespoon balsamic vinegar
Instructions:

1. Cook rice according to package directions.

2. To cooked rice, add butter and herbs, and toss gently.
Season with sea salt and freshly ground black pepper. Keep warm.

3. Place scallops on paper towels and pat dry thoroughly.
Season each side with a little sea salt and pepper.

4. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat
for 1 to 2 minutes, or until oil shimmers.
Place scallops in pan and sear for 3 minutes, or until nicely golden brown;
turn and cook until second side is golden brown and opaque, about 3 minutes.

5. In small bowl, combine soy sauce, vinegar and remaining oil.
Whisk together until thoroughly blended.

6. Divide rice evenly between two individual bowls or plates.
Top each serving with 3 scallops, then drizzle a little sauce over all.
Serve immediately.

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Bouillabaisse

Better Homes & Gardens

Ingredients
1 medium fennel bulb
2 cups baby carrots
4 cups vegetable broth
1-14 1/2 ounce can diced fire-roasted tomatoes, undrained
1 pound tiny red-skinned potatoes, cut into quarters
1 cup sliced celery (2 stalks)
1 cup finely chopped onion (1 large)
4 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon finely shredded lemon peel
1/4 teaspoon cayenne pepper
1 pound fresh or frozen skinless cod, orange roughy, or haddock fillets
12 ounces fresh or frozen shrimp in shells or fresh or frozen scallops
1/4 teaspoon saffron threads
1 recipe Cracked Black Pepper Croutons
Directions

    Core and finely chop fennel, reserving leaves If desired. Snip leaves; wrap and chill until needed. Cut baby carrots in half lengthwise, then in half crosswise.
    In a 5- to 6-quart slow cooker combine fennel, carrots, broth, tomatoes, potatoes, celery, onion, garlic, salt, lemon peel, and cayenne pepper. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours or until carrots and potatoes are tender.
    Meanwhile, thaw fish and shrimp or scallops, if frozen. Peel and devein shrimp, leaving tails intact. Rinse fish and shrimp or scallops; pat dry with paper towels. Cut fish into 1-inch pieces. Cover and chill until needed.
    If using low-heat setting, turn to high-heat setting. Stir in fish, shrimp or scallops, and saffron. Cover and cook for 20 to 30 minutes more or until fish flakes easily when tested with a fork and shrimp or scallops are opaque.
    Ladle soup into bowls. Top each serving with Cracked Black Pepper Croutons and, if desired, the reserved fennel leaves.

Cracked Black Pepper Croutons
Ingredients
3 cups firm-textured bread, cut into 1-inch cubes
2 tablespoons herb-flavored olive oil, or olive oil
1/4 teaspoon coarsely ground black or tri-color peppercorns
1/4 teaspoon coarse sea salt or kosher salt (optional)

Directions

    Preheat oven to 350 degrees F. Line a 15x10x1-inch baking pan with parchment
paper. Place bread cubes in a large bowl. Drizzle with olive oil.
Sprinkle with pepper and, if desired, salt. Toss to combine.
Spread cubes into prepared pan. Bake about 20 minutes or until golden,
stirring once or twice. Cool in pan on wire rack.


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My recipe was inspired by Paschal Manale's and Paul Prudhomme.

Creole BBQ Shrimp
Adapted from Pascale’s Manale, New Orleans
Yields: 4 servings

Here’s a dish with a big misnomer, since the shrimp don’t go
anywhere near a barbecue grill. This very rich dish was created at
Pascale’s Manale restaurant in New Orleans,
made there with heads-on shrimp and baked,
not barbecued, with plenty of butter.
A casserole of these will go fast.

8 tablespoons butter
1/4 cup extra-virgin olive oil
2 tablespoons garlic, finely chopped
1 tablespoon coarsely cracked black pepper
1 tablespoon Worcestershire sauce
1 tsp. fresh snipped rosemary
2 teaspoons Louisiana-style hot pepper sauce
1 1/2 pounds shrimp, de-veined,heads off,shell on
1/2 bottle Amber beer
3 lemons (2 to squeeze and one sliced into thin rings)
Salt, to taste

Crusty French Bread for all of that wonderful sauce

1. Heat a large sauté pan (large enough to hold the shrimp in one layer)
 or a 9x13 baking dish. Add the butter, oil, garlic, black pepper,
Worcestershire sauce, rosemary and hot pepper sauce;
stir and cook for 1 minute. Add the beer.
Add the shrimp and toss in the sauce, and even them out in one layer.
Squeeze lemons over the entire area.
Sprinkle with salt, cover with sliced lemons and place in a preheated 375° oven
for 3 to 5 minutes or until they are just done, tossing them once.

2. Serve in soup bowls with the sauce and crusty French bread on the side.

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'Wow!" is how Robert Raiford began an e-mail detailing his recent dinner at Dodiyos.
 
  Dodiyos' Connie Kanakis Snapper

4 7-ounce snapper fillets
1 cup grated Parmesan cheese
1/3 cup fine breadcrumbs
Salt and pepper to taste
¼ pound clarified butter
1 lemon
Preheat heavy metal pan with clarified butter until bubbling.

Place snapper fillets skin side up into hot pan and cook until golden-brown. Preheat oven on broil.
Turn over snapper fillets and sprinkle with Parmesan-breadcrumb mixture.

Place in oven for 3 to 5 minutes (depending on thickness of fillet) or until breadcrumb mixture is brown.
If fish is not done, heat oven to 350 degrees and return to oven until snapper is flaky and finished. Finish with a squeeze of lemon


Dodiyos' She Crab Soup
(Serves 6 to 8 )
1 pound jumbo lump crabmeat
1/2 pound crab roe
1 pound medium scallops
4 cups seafood stock
4 cups milk
1 cup heavy cream
1 large sweet onion, sliced
1 clove garlic, chopped
1 cap full crab boil
1/2 cup sherry
Juice of 1 lemon
1/4 pound butter
Rue to desired thickness
salt and pepper to taste

Slice onion and chop garlic and set aside.
Warm large saute pan to medium-high heat and add onion, garlic and butter.
Cook for about 3 to 4 minutes or until onion softens.

Add scallops and crab roe and continue to stir and cook for 3 to 4 more minutes.

Add sherry, lemon juice and crab boil, then milk, heavy cream and seafood stock.

Continue cooking until mixture becomes hot throughout.

Set mixture aside to cool then puree in robot coupe.
Bring back to the stove over medium heat and add crabmeat and rue to
desired consistency.
Add salt and pepper to taste.

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Starlight Double Delight Chocolate Cake
1951 Pillsbury Cook-off

Chocolate Frosting
6 ounces cream cheese
½ cup shortening
½ teaspoon vanilla extract
½ teaspoon mint extract
6 cups powdered sugar
¼ cup hot water
4 ounces unsweetened chocolate
Cream the cream cheese, shortening, and extracts.
Blend in sifted sugar, alternating with hot water.
Fold in melted chocolate, cool.

Chocolate Cake
2 ¼ cups flour
1 ½ teaspoons soda
1 teaspoon salt
¼ cup shortening
2 cups Chocolate Frosting
3 eggs
¾ cup milk

Sift together flour, soda, salt, set aside.
Cream shortening with frosting, add eggs, beating well after each addition.
Fold in the dry ingredients, alternating with milk.
Turn into greased, floured cake pans. Bake at 350 for 30-40 minutes.
Cool, frost with remaining Chocolate Frosting
(thin with a few drops milk if necessary).

Pizza Pasta

Dinner was easy tonight...had been wanting to try a Pizza Pasta Casserole recipe that I had seen...so with a few changes that's what happened!

Everything that I had seen made TOO much or had different ingredients than those that I had on hand.

Paula's Pizza Pasta

1 lb. Sweet Italian Sausage

1 medium onion, chopped

8 oz. Rotini Pasta, cooked al dente

2 cans Hunt's Dinner Starters (Pizza)

2 cups Italian blend cheese (Mozzarella, Romano, Provolone, Asiago & Parmesan)
4 oz. sliced pepperoni

In large skillet, swaute Italian sausage until cooked through. Add chopped onion & continue to cook for 8-10 minutes. Add cooked & drained pasta, Hunt's sauce. Preheat oven to 350. Pour Pasta mixture into 13x9 casserole dish. Top with shredded cheese & place pepperoni over cheese. Bake uncovered for 25 minutes.

Added a side salad and an easy & tasty dinner was on the table in such a short time!

Salad dressing was Homemade 1000 Island tonight.

French Onion Soup from start to finish!

I began with a recipe from my dear friend, Becky Turner, sadly Becky left this walk of life a couple of years ago...however, she left us with a wealth of information when it came to decorating tablescapes with her Art Deco collections of Fiesta, etc. She also held a vast knowledge of culinary creations, gardening and was always willing to share!

Caramelised (Becky's spelling) Onions

1 stick butter
3 lbs. sweet onions such as Vidalias

Place stick of butter in Crock Pot or Slow Cooker. Peel and slice onions in 1/4" strips. Cover & cook on low until a dark mahogany color. Normally 12-14 hours.

Optional:
I also added 1 tsp. fresh ground pepper and 3 sprigs of thyme to my onions while cooking. Removed stems prior to finishing for French Onion Soup.

The next morning...I added 2 bay leaves, 1/2 cup Red Moscato wine, 3 cups beef broth and simmered on low for 6 hours. Remove bay leaves.

Finishing touches...made 1" thick pieces of garlic toast from French bread to top the bowl of soup. Top with  2 slices of  Swiss cheese and place under broiler until melted and bubbly.

Just waiting for the garlic toast & cheese before going under the broiler!

Enjoy!