Diane Cambron

 I lost a cousin last week. One of my best friends. We spent so much time together growing up that we were more like sisters. We got our first perms together and looked like curly locks. Went through the Elvis fad in the 50’s. In high school we attended different schools but I was always pulling for both teams except when we played each other. We went to church together at Friendship Baptist Church on Old 53 HWY in Rome, GA. After we finished school, I moved to Calhoun and married. She married and held various jobs until she retired. 

    Family reunions were a time to catch up and then we started losing cousins. Seem like our bond was closer then. Lost so many in the family and their just wasn’t enough time together. 

She was sick on and off for most of her life but she was a survivor and fought each one with her faith in GOD. But then the Lord called and she answered. 

    Rest in peace Diane and I will see you again one day soon. Give my mom a hug for me also aunt Totsie, Josephine, Sybil, Doris and Aline. 

I LOVE YOU 

The 

Turkey meatloaf

 1 lb. Ground Turkey

1 onion chopped

1 cup ketchup 

1 tsp. Worcestershire sauce

1 egg

1 tablespoon sour cream

1 cup instant oatmeal

1 teaspoon salt

1 teaspoon pepper

Mix well and cook in a greased loaf pan.

350 degrees for 30 to 45 minutes. 

Serve with green beans and corn.

CABBAGE SOUP

1 large head cabbage, chopped in large pieces
2 cans low sodium chicken broth
1 large onion chopped
1 pkg. chopped carrots (12 oz.)
1 can petite diced tomatoes
1 tsp oregano
1 tsp basil
1 tsp sea salt
1 pkg Butterball turkey sausage (Polska Kielbasa)

Mix all ingredients and bring to a boil. Then turn temp down to low and simmer for about an hour.
Serve with cornbread muffins.

BROCCOLI, GRAPE, AND PASTA SALAD

Ingredients:

1 cup chopped walnuts

1/2 (16 oz. pkg) of bow-tie pasta

1 lb. fresh broccoli

1 cup mayonnaise

1/4 cup Splenda

1/3 cup diced red onion

1/3 cup red-wine vinegar

1/2 tsp. sea salt

2 cups seedless red grapes (halved)

8 cooked bacon slices crumbled

 I add a little cauliflower to my recipe.

raisins and cherry tomatoes (halved) are optional

Preparation

Preparation

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.

2. Prepare pasta according to package directions.

3. Meanwhile, cut broccoli florets from stems, and separate florets into small pieces using tip of a paring knife. Peel away tough outer layer of stems, and finely chop stems.

4. Whisk together mayonnaise and next 4 ingredients in a large bowl; add broccoli, hot cooked pasta, and grapes, and stir to coat. Cover and chill 3 hours. Stir bacon and pecans into salad just before serving.

Frozen Peanut Butter Pie.

                    

                                                     Frozen Peanut Butter Pie

1 (8 ounce) package of reduced fat cream cheese
1 cup peanut butter
1 cup Splenda
1/2 cup skin milk
1 (8 ounce) tub whipped topping sugar-free
1 reduced fat graham cracker pie crust

In a mixing bowl, beat softened cream cheese till fluffy. Add peanut butter and sugar; then slowly add milk. Whip until smooth. Fold in whipped topping and pour in pie crust. Cover and freeze for several hours. Remove from freezer about 10 minutes before serving.

STRAWBERRY DELITE

1 pkg. of sugar-free cake mix
2 containers of fresh strawberries
2 small bowls of Cool Whip
1/2 cup of Splenda

Cook cake according to pkg directions in a 13" by 9' baking pan.
While cake is cooking, slice strawberries and sprinkle with Splenda so they will marinate. Reserve 1 strawberry for top.
After cake has cooled, cut in half and crumble in bottom of bowl. cover with sliced strawberries and Cool Whip.
Repeat with remaining ingredients. Slice remaining strawberry length ways from the tip, just enough to separate but not fall apart.
Cool in the refrigerator until ready to serve. Nice dessert for a summer day. good for diabetics.

BEEF STEW (low carb)

Beef Stew with sweet potatoes and cauliflower


a 1 lb. pkg of stew beef
2 onions chopped
1 pkg frozen chopped carrots
4 medium sweet potatoes chopped
1 pkg frozen cauliflower
1 tsp oregano
1 tsp basil
1 tsp black pepper

brown the beef in a cast iron skillet. put in a dutch oven and cover with water.  add carrots and onions. simmer for about 30 minutes. add potatoes and continue simmering. add cauliflower last and cook for about 15 to 20 minutes. You want the cauliflower to remain whole.  serve with cornbread pancakes.

cornbread:
combine 1 cup of cornmeal with 1/2 cup flour. add 1 egg and 1/4 cup buttermilk. mix well
spray cast iron skillet with Pam. add tablespoons of batter to hot grease and cook on medium heat then flip to continue cooking. This cooks very fast. ( I usually put about 3 tlbs per patty)