Early Easter Dinner

my husband will be having oral surgery next week, so decided to make him an early Easter dinner as his chewing capabilities might not be too good for Easter!

Also find the link here: Southern Plate Easter Round Up

Early Easter dinner

The ham was actually Aldis Appleton Farms spiral ham on sale this week and I did it exactly as directed. Baking at 250 for 2 hours. Cooking glaze packet with 2 Tbsp. Water, glazing ham, cook another 30 minutes, uncovered.

Potato Salad: 5 russet potatoes, peeled and diced, boil, covered with water & 1 tsp. Salt until tender. drain. Add 1/2 cup diced celery, 1/2 cup diced yellow onion, 1 cup sweet salad cubes (relish), 1 Tbsp. Yellow mustard, 1/2 tsp. Fresh ground pepper, 1 cup Duke's mayonnaise. Mix thoroughly. Sprinkle with paprika.

Green Bean Casserole: 2 cans French style green beans, drained. Combine with 2 cans cream of mushroom soup, 1 cup sharp cheddar cheese shredded, 1 cup French's fried onions. Place in casserole dish, top with 1 cup French's onions & 1 cup shredded sharp cheddar cheese. Bake covered at 350 for 30 minutes, uncover and bake 10 additional minutes.

March 2016 Newsletter

MARCH 2016 NEWSLETTER

FOOD FOR THOUGHT:

New Beginnings...

New beginnings cause the mind to wander...what does the future hold? 

do we learn from the past? move forward?

 or live in the past, holding ourselves back? 

I choose to learn, live, love and laugh! 

Always moving forward 

Paula 2010 

RECIPES:

HUDSON'S MAURICE SALAD

This salad was born in Detroit at the JL Hudson Department store, and is now served at Macy's. If I had to guess, I would say I've eaten hundreds of these salads in my life, and hope to have a hundred more. One of my all time faves. I remember when I was little, how excited I would be to go shopping with mom, and then have lunch. Of course, it was always a Maurice salad with extra olives. And fresh baked bread. Ahhhh. The simple pleasures of life.

DRESSING:
2 t. white vinegar
1 1/2 t. lemon juice
1 1/2 t. onion juice
1 1/2 t. sugar
1 1/2 t. Dijon mustard
1/4 t. dry mustard
1 c. mayonnaise
2 T. chopped fresh parsley
1 hard cooked egg, diced
salt to taste

SALAD INGREDIENTS:
14 oz. ham, cut into strips
14 oz. cooked turkey breast, cut into strips
14 oz. Swiss cheese, cut into strips
1/2 c. slivered, sweet gherkin pickles
1 head Iceberg lettuce, shredded
12-16 pimento stuffed green olives

Combine the first 6 dressing ingredients and stir to dissolve the sugar. Add remaining dressing ingredients and mix well. Combine the ham, turkey, cheese and pickles together in a large bowl. Toss together with the dressing. Divide the lettuce among plates, top with salad and garnish each plate with 2 olives.
(serves 6-8)

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Zesty Salmon Burgers
1 can (14-3/4 oz) salmon, drained, skin & bones removed
2 eggs
1/2 cup dry bread crumbs
1/4 cup finely chopped onion
1/4 cup mayonnaise
1 to 2 Tbsp. prepared horseradish
1 Tbsp. diced pimentos, optional
1/4 tsp. salt
1/4 tsp. black pepper
2 Tbsp. butter or margarine
2 Tbsp. oil

4 rolls of choice, split
Lettuce Leaves
Condiments: Spicy Mustard, Horseradish Mayo, or Tartar Sauce

Combine the first 9 ingredients and mix well. Shape into 4 patties. In a skillet, over medium heat, melt butter with oil and cook patties until browned; about 6 minutes each side. Serve on split rolls with lettuce and choice of spread.

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

MY SALMON LOAF (Margaret Lake)

> Loaf:
> 1/2 onion chopped
> 1 tall can pink salmon, drained

> 2 cups herbed stuffing mix
> 2 eggs

> 1 can cream of shrimp or cream of mushroom soup
> 2 Tbsp. lemon juice

> 2 Tbsp. minced parsley
> 2 Tbsp. melted butter
>

1 carrot peeled and grated

> 2 Tbsp. chopped green bell pepper
>

Combine above ingredients. Place in greased loaf pan. Bake at 350
for 30-40 minutes until set.

> Sauce:
> 1/3 cup butter
> 1/2 cup AP flour

> 2 cups milk
> 1 cup blanched green peas
> Salt & Pepper to taste

> Melt butter in sauce pan. Add flour. Gradually add milk stirring &
cook until thickened. Stir in peas and season to taste. Spoon over
slices of Salmon Loaf. 

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Chocolate Truffles
½ Cup unsalted butter
2 1/3 C confectioner’s sugar
½ C cocoa
1/4 cup heavy or whipping cream
1 1/2 teaspoon vanilla
Centers: pecan, walnuts, whole almonds or after-dinner mints
Coatings: coconut, crushed nuts,confectioners sugar
Cream butter in large mixer bowl.

Combine 2 1/2 cups confectioners' sugar and the cocoa; add alternately with cream and vanilla to butter.  Blend well. Chill until firm.

Shape small amount of mixture around desired center; roll into 1 inch balls.

Drop into desired coating and turn until well covered.

Chill until firm.

Makes about 3 dozen truffles

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

Chocolate Cobbler

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.

Slow Cooker Honey Garlic Chicken And Veggies

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! 

Adapted from Damn Delicious 

Paula Smith 
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 (trim excess skin from chicken thighs) 
16 ounces baby red potatoes, halved
16 ounces baby carrots ( I used whole carrots, peeled & cut into chunks) 
16 ounces green beans, trimmed
2 tablespoons chopped fresh parsley leaves ( I added 1 tsp. Chopped chives to sauce)
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
1/4-1/2 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: (  I definitely broiled them to crisp up the skin. )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.

Hudson's Maurice Salad

Although I have never been to Detroit, this recipe reminded me of my childhood in Pensacola, FL. Lunch at The Old Firehouse Restaurant, having their Chief's Salad or the lunch counter at Woolworths when out shopping Momma & MeMomma.

I will be using grated onion in lieu of the onion juice, and tonight will be Muenster cheese in lieu of the Swiss cheese.

HUDSON'S MAURICE SALAD

This salad was born in Detroit at the JL Hudson Department store, and is now served at Macy's. If I had to guess, I would say I've eaten hundreds of these salads in my life, and hope to have a hundred more. One of my all time faves. I remember when I was little, how excited I would be to go shopping with mom, and then have lunch. Of course, it was always a Maurice salad with extra olives. And fresh baked bread. Ahhhh. The simple pleasures of life.

DRESSING:
2 t. white vinegar
1 1/2 t. lemon juice
1 1/2 t. onion juice (I will use grated onion)
1 1/2 t. sugar
1 1/2 t. Dijon mustard
1/4 t. dry mustard
1 c. mayonnaise
2 T. chopped fresh parsley
1 hard cooked egg, diced
salt to taste

SALAD INGREDIENTS:
14 oz. ham, cut into strips
14 oz. cooked turkey breast, cut into strips
14 oz. Swiss cheese, cut into strips
1/2 c. slivered, sweet gherkin pickles
1 head Iceberg lettuce, shredded
12-16 pimento stuffed green olives

Combine the first 6 dressing ingredients and stir to dissolve the sugar. Add remaining dressing ingredients and mix well. Combine the ham, turkey, cheese and pickles together in a large bowl. Toss together with the dressing. Divide the lettuce among plates, top with salad and garnish each plate with 2 olives.
(serves 6-8)

Check it out here: Southern Plate

Lasagna Insalata Soup

 Lasagna Soup Insalata

Ingredients

1 lb mild (or hot) Italian sausage, casing off

1/2 cup baby-cut carrots, coarsely chopped

8 oz trinity mix (fresh diced onions, bell peppers, celery)

1 (24-oz) jar pasta sauce

1 (32-oz) carton unsalted chicken broth

1/2 tsp. Fresh ground pepper

1/4 -1/2 tsp. Crushed red pepper flakes 

1/4 cup sun-dried tomato pesto

1 (9-oz) package mini cheese ravioli

1 (8-oz) baby kale salad kit (baby greens, cheese, toppings, dressing)
6 tablespoons part-skim ricotta cheese 

Steps

1. Preheat large stockpot 2–3 minutes on medium-high. Brown sausage 5–7 minutes, stirring to crumble meat, or until no pink remains. Chop carrots. Stir carrots and trinity mix into sausage; cook and stir 4 minutes. 
2. Reduce heat on pan to medium-low. Stir in pasta sauce, broth, peppers and pesto; simmer 8–10 minutes, stirring occasionally, or until hot.
3. Stir pasta into soup; cook 4–5 minutes or until pasta is tender. Meanwhile, chop salad greens.
4. Divide soup into serving bowls. Top each bowl with 1/3 cup salad greens, then sprinkle with salad toppings, and drizzle with dressing. Finish with 1 tablespoon ricotta cheese and serve.

 Cinnamon Peach Crescents

Ingredients

1 large firm, ripe peach
1 (8-ct) can honey butter crescent rolls
6 tablespoons cinnamon sugar butter, divided
1 tablespoon pine nuts, finely crushed 

Steps

1. Preheat oven to 375°F. Peel peach and cut into 8 wedges. Separate crescents into triangles and place on work surface; spread 2 teaspoons cinnamon butter on each triangle; place peach wedge on wide part of dough and roll up.
2. Place seam side down on baking sheet. Bake 15–17 minutes or until golden and peaches have softened. Carefully remove crescents from pan.
3. Crush pine nuts. Spread remaining 2 teaspoons butter over rolls and sprinkle with pine nuts. Let stand 5 minutes to cool. Serve. (Makes 8 servings.) 

• Complete your meal with garlic bread and ice cream to serve with the peach crescents.
• Use a firm, ripe peach for the crescents. This will help ensure it doesn’t fall apart during baking.

Peanut Butter Pie & more...

Meal Plan Monday @ Southern Plate


My eldest son loves anything peanut butter...potato candy, double peanut butter cookies, homemade Reese's squares, peanut butter blossoms; to name a few. Peanut Butter Pie & a yellow layer cake with Peanut Butter frosting are ranked right up there with Jeremy's favorites.

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

Peanut Butter Frosting

 

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

 

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

Momma's Stuffed Meatloaf

Momma's Stuffed Meatloaf

Stuffed Meatloaf Alberta George (Momma)

 I make Momma's Stuffed Meatloaf...both at home and at work. My grandson makes it frequently after learning to make it at my home.

1-1/2 lb.Ground chuck 

1 package Onion Soup Mix

 2 Eggs 

1/3 cup Water 

1/3 cup A-1 sauce 

1/3 cup ketchup 

1 cup Bread Crumbs 

6 slices Swiss cheese

6 slices deli ham ( I use honey ham)

Mix first 7 ingredients & pat into rectangle. Layer with sliced Swiss cheese and Deli ham. Roll up jelly roll style and place in loaf pan or 13 X 9 baking dish. Bake at 350 for 45 min to 1 hour. Combine topping ingredients & spread over top of meatloaf. 

 Topping:

1 cup Ketchup,

1/3 cup brown sugar, 

1/3 cup worcestershire. 

 Bake 10 minutes after adding topping.

Let stand 10 minutes before removing from loaf pan & slice.