A TRIBUTE TO MY MOTHER

* My  Mother has been  a inspiration  for me on this blog. She left this  world 16 years ago  today  . I dedicate this blog to my mother.       God saw you getting tired and a cure was not to be. So He put His arms around you, and whispered, "come to Me."  With tearful eyes we watched you, and saw you pass away. Although we love you dearly, we could not make you stay. A golden heart stopped beating, hard working hands at rest. God broke our hearts to prove to us, He only takes the best.  R.J. Cartwright  

PANCAKE TIP

*For the lightest pancakes ever, replace liquid in pancakes and waffles with club soda. Use up all the batter, do not store as it will go flat.

LUCILLE'S ENCHILADA PIE :)

HAPPY BIRTHDAY LUCILLE!!!  Here's to you on your special day!! One of your recipes!!!    1 1/2 lbs. ground beef 1 large onion, chopped 1/2 cup celery chopped  1/2 cup green pepper, chopped 1/2 tsp. salt  1 1/2 TB chili powder 1 (15-oz.) can tomato sauce 10 tortillias, buttered 1 can ripe olives, chopped 2 cups grated cheddar cheese    Brown beef, onions, celery and peppers. Add seasoning and sauce. In greased casserole dish, alternate layers of tortillias and salt, olives and cheese. Cover and bake at 350 degrees for 30 min.

HELPFUL COOKING HINT

*To keep hot oil from splattering, sprinkle a little salt or flour in the pan before frying.

Orange-Buttermilk Ice Cream

This recipe sounds wonderful!!  2 cups buttermilk  1/3 cup confectioners sugar 1 TB Triple Sec liqueur  Combine the buttermilk and sugar and beat with an electric mixer until the sugar has dissolved and the mixture is frothy. Beat in the liqueur. Chill for 1 hour in the freezer. Process in an ice cream maker according to the manufacturers instructions. YIELD: 4 servings
         This recipe is similar to Pennsylvania Dutch buttermilk ice cream.   RUM-RAISIN  SAUCE goes well with this ice cream.            RUM-RAISIN SAUCE    1/4 cup seedless raisins 1/4 cup water 1 TB light corn syrup  1/4 cup light rum  1 tsp cornstarch dissolved in 2 tsps water    Combine the raisins and the water in a small saucepan. Bring to a boil over medium heat. Lower the heat and simmer for about 20 minutes, uncovered, until the raisins are plump and soft. Whisk in the corn syrup and bring back to a simmer, which should take about 1 minute. Whisk in the rum and the cornstarch mixture. Continue to cook, whisking constantly, for about 1 minute more, until the sauce is clear and thick. Do not allow it to come to a boil. Serve warm. YIELD: 2/3 cup   (Source from both.recipes-:The 99% Fat-Free Cookbook)  The ice cream recipe also goes good with assorted berries.

COOKING TERMS

*SAUTE- Foods are cooked at a high temperature to seal in the flavors. *SWEAT- Foods are cooked at a low temperature to fuse together flavors.      

Dark Chocolate Truffles :)

VALENTINE COLLECTION- 2/3 cup heavy whipping cream 1 2/3 cups(10-oz pkg) Dark Chocolate Morsels  Finely chopped toasted nuts, toasted flaked coconut and/or Baking Cocoa for coating truffles  LINE baking sheet with parchment or wax paper. HEAT cream to a gentle boil in medium, heavy-duty  saucepan. Remove from heat. Add chocolate. Stir until mixture is smooth and chocolate is melted. Refrigerate for 15-20 min or until slightly thickened. DROP chocolate mixture by rounded measuring teaspoon onto prepared baking sheet. Refrigerate for 20 min. Shape or roll into balls; (you can use plastic gloves if you wish or saran wrap) coat with nuts,coconut or cocoa. Store in airtight container in refrigerator. (Source: TollHouse)