A STAR OF SCREEN AND KITCHEN

My first memory of Paul Newman (January 26, 1925 – September 26, 2008) was seeing him star in The Long Hot Summer.  Through the years, I thought of him more as being the face on salad dressing bottles.

In 1982, Paul Newman and his friend A.E. Hotchner started their food company.  What initially started off as making salad dressing as gift’s for friends, became Newman’s Own, which now offers over 150 varieties of all natural food and drink products. The company donates all of their proceeds and royalties to charitable functions, and have donated over 250 million dollars since it started.

Paul Newman’s love of the food industry did not stop with the Newman’s Own company. In 2006, he opened a restaurant with chef Michel Nischan. Their restaurant, The Dressing Room, is " A Home Grown Restaurant, located on the grounds of the Westport Country Playhouse".

With today’s post, I pay tribute to Paul Newman, who will be forever remembered not only as a huge screen legend, and film director, but as a man whose life touched so many others through his generosity.   

Paul Newman introduced natural food in to the main stream, and his giving nature with Newman’s Own and Newman’s Own Organics will continue to live on and positively touch many generations to come.

Bombolina Chicken & Rigatoni

1 lb. rigatoni pasta
1 10 oz. package fresh mushrooms, sliced 1/8' thick
2 tsp. chopped garlic
3 tbsp. olive oil
6 boneless chicken breasts (approx. 1 3/4 lb.), seasoned to taste
1 24 oz. jar Newman's Own Tomato & Basil Bombolina pasta sauce
2 cups shredded mozzarella cheese
¼ cup fresh parsley or basil, finely chopped
½ cup grated Parmesan cheese for garnish - See more at:

Cook pasta according to package directions. Drain and place in large mixing bowl.

Add 1 tbsp. olive oil to large heavy skillet. Sauté mushrooms and garlic over medium heat until lightly browned. Add to pasta.

Add 2 tbsp. oil to skillet and sauté chicken breasts on both sides over medium heat until thoroughly cooked and golden brown. Check for doneness. Cool slightly and cut into ½' strips. Add to pasta.

Add jar of pasta sauce, shredded mozzarella, and fresh herbs. Mix thoroughly.

Place all ingredients in 13' x 9' x 2' lightly greased baking pan and cover with foil. Bake at 350 until heated throughout, approx. 20 minutes. Garnish with Parmesan cheese. Serve immediately.

DAD’S FAVORITE CAKE

Prepared by Paul’s daughter Nell Newman on The Martha Stewart Show

 

Nell Newman on The Martha Stewawrt Show

1 cup all-purpose flour, sifted

1-1/4 cups sugar

1/2 teaspoon salt

12 large egg whites, room temperature

1 tablespoon freshly squeezed lemon juice

1 tablespoon pure vanilla extract

1 tablespoon freshly grated orange zest

1-1/2 (3.25-ounce) dark-chocolate orange bars, such as Newman's Own Organics, grated

Strawberries, for serving (optional)

Whipped cream, for serving (optional)

Preheat oven to 350 degrees.  Sift flour together with 1/4 cup sugar and salt 3 times; set aside.

In the bowl of an electric mixer fitted with the whisk attachment,   beat egg whites until frothy; add lemon juice and continue beating until soft peaks form, about 4 minutes. Add remaining 1 cup sugar, 1/4 cup at a time, continuing to mix on medium speed until combined and stiff, glossy peaks form, about 5 minutes more.

Sift 1/4 cup of the flour mixture into bowl of egg whites. Using a clean hand, gently fold to combine. Add vanilla and orange zest. Add remaining flour mixture, alternating with chocolate and continuing to gently fold with your hand, until all the flour mixture and chocolate have been added.

Pour batter into a 9 1/2-inch tube pan; drag a knife through batter to remove any air bubbles. Transfer to oven and bake until lightly browned and a knife inserted into the center comes out clean, about 45 minutes. Remove from oven and invert pan; let cool 30 to 45 minutes. Run a knife around the edges and center of tube and invert to remove from pan. Serve with strawberries or whipped cream, as desired.

 PAUL NEWMAN CAKE

 1 Box German Chocolate Cake

Mix and Bake cake according to directions; use a 9”x13” cake pan.  Take the bottom of a wooden spoon and punch holes all over the top of the cake. 

Mix together:

1 can condensed sweetened milk 

1 jar caramel ice cream topping

Pour over the top of the cake.

Take 3 Heath candy bars and crumble them over the top of the cake.   Refrigerateovernight.

The next day add Cool Whip to the top of the cake and crumble one more Heath bar on top.

ANOTHER MAIN SPAGETTI DISH

Last week, I posted my dear friend Gerry’s Shrimp Spaghetti recipe.  But then I got to think that everyone doesn’t like seafood.  So I dug out another winner … CHICKEN SPAGHETTI!

This is one of my FAVORITE recipes ever.  Everyone always loves it and wants the recipe.  It tastes even better a day or two later! only need a few  ingredients, which you probably already have on hand.  .

 

This recipe is another for creating pure comfort food! It's warm and soothing.  If you want more of a kick, you can add a can of Rotel tomatoes, but I don’t.  What make it even better is how quick and easy it is.

CHICKEN SPAGETTI

1 lb spaghetti noodles
3 cooked & shredded boneless, skinless chicken breasts
1 small onion, diced
1 tbsp minced garlic
1 tbsp butter
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotel tomatoes with green Chiles (optional)
1 lb Velveeta, cut into cubes
1 cup shredded cheddar
1 tsp celery seed
salt & pepper to taste

Boil noodles in a large pot of salted water.
While noodles are cooking, in a large saucepan, sauté onion and
garlic in butter. Add soups, Rotel, Velveeta, celery seed, salt and pepper.
Continue cooking until Velveeta is melted. Stir in chopped
chicken.
Drain noodles, combine with sauce. Pour into greased 13 x 9 in
dish, sprinkle cheddar over the top. Bake at 350 degrees until
the cheese is melted and the sauce is bubbling.

Enjoy with a simple salad and thick, crusty slices of warm French or Italian bread.  YUM-MO!!!

WELCOME HOME, SOLDIER

Today is POW/MIA Remembrance Day.    I’m thinking especially of the 58,272 who never returned from Viet Nam.  Somebody’s child, somebody’s spouse, somebody’s brother or sister  or even somebody’s parent who they would never meet. 

Today I’m thinking of a friend of mine who suffered deeply with PTSD after coming home from Viet Nam.  Army Ranger Gerald R. O’Dell.  He has served for a time as a POW before being released.  Gerry was a kind-hearted person who never asked for or deserved what his life became after coming home.  But PTSD is no respecter of persons and he spent his remaining years in and out of VA Hospitals and therapy.  Gerry was a soldier for whom the war still raged at home.

Gerry O'Dell was born October 23, 1949 at Richwood, West Virginia and was raised in Lakewood, California. He was the second of three sons.  His great-great-grandfather fought for the Confederacy during the Civil War, and from that point on, every generation of the O'Dell family has served ... Iwo Jima, Normandy and Viet Nam. He had a true and proud American heritage. 

Gerry joined the Army in November 1966. Since his father had served with the Darby Rangers in World War II, he had a strong desire to become a Ranger. The first year, he went through normal training courses and then entered the Republic of South Viet Nam in November, 1967. He first served with the 196th Light Infantry Brigade, and was then reassigned to E Co. Long Range Patrol, 51st Infantry.After serving there, he was reassigned to G Co. 75th Airborne Rangers. He attached to the American Division where he served as team leader for 5-man (LRRP) teams. He was a combat veteran, having served three tours in Viet Nam (1967, 1968, 1969). 

In 1968, Gerry's 5-Man LRRP team was overran by a battalion of North Vietnamese just outside of North Viet Nam. His four other team members fell and lost their lives, and Gerry was taken. Through intelligence, it was learned where they were moving him and two "A" teams and one Ranger team pulled am ambush and took dow. One man from the Special Forces picked Gerry up, threw him over his shoulders and ran to a huey, saving his life.

Sgt. O'Dell spent his last few months in Europe training troops before being discharged. He had been the recipient of the Purple Heart, Vietnam Service Medal with One Silver and One Bronze Service Star, Bronze Star Medal with "V" Device and 1st Oak Leaf Cluster, Combat Infantry Badge, Army Commendation Medal, National Defence Service Medal, Viet Nam Campaign Medal, Republic Of Vietnam Gallantry Cross with Palm Unit Citation Badge and Meritorious Unit Commendation.

After Viet Nam, he heard about PTSD in the mid-1980s, but at first thought that was something which applied to "crazy people". Not until the 1992 suicide death of his younger brother George (also a Viet Nam veteran) did Gerry fully come to know the effects of PTSD on combat veterans. In 1996, Gerry went to his local VA hospital, where a psychiatrist interviewed him and told him that he was ate up with PTSD. After that, he attended weekly group sessions with other combat vets, and remained under a psychiatrists care. He eventually became 100% totally and permanently disabled because of PTSD. 

Gerry was a kind and loving person who would lay down his life for a brother. He enjoyed cooking, collecting Eagles and riding his motorcycle (he participted in the 2001 Run To the Wall on  Memorial Day.  He loved the Lord and was a reader of God's Word. He was a John Wayne fan, and also enjoyed country music. Ironically, the thing which tormented him most was the thing for which he was most proud -- his military record. He was proud Ranger, a champion for the POW/MIA cause, and was an American through-and-through. His blood ran red, white and blue!

Gerry died at his home on September 25, 2001, from a self-inflicted gunshot wound to the head. He was fifty-one years old. Funeral services and burial was held on Tuesday, October 16, 2001, at Arlington National Cemetery, Arlington, Virginia.  Gerry received a Military Funeral with Honors ... an Honor Guard, a beautiful eulogy by the Army Chaplain, the folding of the United States, the playing of Taps, a 21-Gun Salute, and Army helicopters flying overhead as family, friends and those who loved him most took Sgt. O'Dell to his Final Rest. I was so proud to be there with his wife and family.  It was something I will never forget.

At long last, Gerry is where he wanted to be ... safe in the arms of his Heavenly Father, free from pain and suffering. Maybe Heaven just needed one more hero.  I can see the Lord greeting him ... Welcome Home, Soldier!

Gerry O'Dell was a true American hero ... a Warrior with a loving heart, and he is missed by everyone who was touched by his life.

In tribute to Gerry, I am pleased to share his favorite recipe, one that he cooked often for his family.

SPAGHETTI SHRIMP

1 can (14 1/2 ounces) diced tomatoes undrained

1 can (6 ounces) tomato paste

1 cup water

2 teaspoons sugar

1 teaspoon  Basil Leaves

1 teaspoon Garlic Powder

1 teaspoon  Oregano Leaves

1/2 teaspoon salt

1/4 teaspoon Red Pepper, Crushed

8 ounces pasta, linguine or spaghetti

1 pound medium shrimp, peeled and deveined

Mix tomatoes, tomato paste, water, sugar, basil, garlic powder, oregano, salt and red pepper in large saucepan. Bring to boil on medium-high heat. Reduce heat to low; simmer, uncovered, 20 minutes, stirring occasionally.

Meanwhile, cook pasta as directed on package, adding shrimp during last 3 minutes of cooking. Drain. Return pasta and shrimp to saucepot.

Pour tomato sauce over shrimp and pasta. Toss gently to coat well. Serve immediately with shredded Parmesan cheese, if desired.