Gourmandise is an act of our judgement, in obedience to which, we grant a preferance to things which are agreeable, over those which name not that quality. – Savarin
Animals fill themselves; man eats. The man of mind alone knows how to eat. – Savarin
Lula’s Turkey Refrigerator Casserole
Rice, 1 cup
Salt, 2 tsp
Water, 2 cups
Butter, ½ tsp
Bring all but rice to boil, dump in rice, cook according to package directions. Brown rice is a fabulous healthy alternative in this recipe. While the rice is cooking, dice your veggies and shred your meat. When done, dump rice into 1.5 or 2 quart casserole dish.
Bite size leftover turkey, 2C , Layer on top of rice.
Onion, diced, ½ C
Green Pepper, diced, ½ C
Celery, diced, ½ C
Mushrooms, sliced, ½ C
Broccoli florets, chopped small, 2 cups OR
Green Beans, fresh, 2 cups OR any combination of any
vegetables you have leftover or canned or frozen such
as corn, etc.. I wouldn’t try Brussels Sprouts, though!
Mix all together and microwave in separate dish 8-10 minutes, depending on your microwave. Your largest vegetable should be cooked through. Then dump all of this on top of the turkey. Preheat oven to 350 degrees.
Cream/Celery Soup, 2 cans
Sour Cream, ½ C
Cheddar Chs, shredded, ¾ C
Dijon Mustard, 1 tbs
Worchestershire Sauce, 1tsp
Cayenne pepper, ¼ tsp
Yes, I said canned soup. Sometimes Lula must return to the south. Mix all of this together and dump on top of veggies.
French Fried Onions
As many as you want, dump on top of casserole and bake uncovered until bubbling – appx 30-45 minutes. If you are one of the rare households who doesn’t have these onions around during holiday time, crush a sleeve of Ritz or butter crackers and mix with ½ stick of melted butter and spread on top.
Lula wishes for your tastebuds delight!
Don’t let cranberry sauce/relish scare you! It takes 10 minutes to be a “homemade gourmet” instead of popping open a can. Buy one large bag fresh cranberries, dump them into a gallon pot, add 1 cup of sugar, and stir over medium low heat until they start to release juices and melt the sugar. Cover the pot and reduce to low and let them go for 5 minutes. Stir, and continue cooking without lid til reduced and thick. Serve either warm or cold! DONE!!!! If you want to go really crazy, dice an apple and throw it in and call it “Cranberry Apple Relish” – no need to peel; let’s not throw away the fiber! -Lula
For those of you who are not year round bakers but take it up at holiday time, you may not have parchment paper at the ready for those special recipes…a COFFEE FILTER sprayed with non-stick spray works wonderfully in your cake pans!!! Go Baking Team, Go!!
One of the highest compliments I can receive is when a client says a taste of something brought back a pleasant memory – not to mention that when Lula says it’s authentic, it’s authentic!!!
“The bread brought back some early childhood memories. It reminded me of when we lived in Germany back in the late 80’s. We lived off the base in a local German town. The local food was tremendous. Several of them always served us lard with rye bread. As soon as I took a biet of yours, I went back 30 years instantly to when I was 7 or 8 years old. Thank you for that.”
Worn out, busy with the stuffing? Let Lula’s provide your Night Before Thanksgiving Feast for only $12.00 per person: Your choice of Lasagna Bolognese or Penne Pumpkin Pasta w/Italian Sausage, House Caesar Salad with Lula’s FA BULOUS homemade Caesar Dressing, Homemade Garlic/Herb Focaccia, and Chocolate-Pumpkin Cake! Last day to order is Monday, November November 22 by 5PM! www.lulasforlunch.com
Come join us for a Spaaaah-toberfest Healthfair!
11570 Lippelman Road, Cincinnati, OH 45246
You’ll see the big tent with balloons!
Come out and see different professionals!
Food! Bratwursts, Mets, and other great food from Lula’s for Lunch!
Games! Cornhole and Hill Billy Golf!
Prizes, Raffles, and more!
There are hundreds of wineries in Virginia, and we managed to visit only 5 during our September trip. Nice work if you can get it. Regional wineries are really coming of age with local grapes in the limelight. Thomas Jefferson was the nation’s first vintner, bringing back vitis vinifera from France. The Shenandoah Valley and Central Virginia regions have excellent luck with the Viognier grape as well as Chardonnay. Some wineries are producing excellent Pinot Blanc as well. For the reds, Merlot grows well here, a well as Cabernet Franc and Chambourcin (not for everyone’s palate, but good with chocolate!). The Norton grape is grown only in Virginia and is a local favorite. This grape produces successful sweet, as well as dry, wines – unusual. Two standout wineries – Blenheim (owned by Dave Matthews by the way of the Dave Matthews Band – they try to keep this quiet for some reason!) and Barboursville… I felt “connected” to the grapes and the land while at Blenheim ( www.Blenheimvineyards.com ) . Barboursville wines ( www.Barboursvillecellars.com ) are as elegant as the surroundings. Another standout – Gabriele Rausse’s french style Chardonnay -not to miss a glass if it’s on a menu…this winery is not open to the public. Any questions if you’re visiting VA – ask me at email@example.com .
Day One: Lewisburg, West Virginia – if you haven’t been to this incredibly lovely town about an hour from the Virginia border and pretty much smack dab in the middle of white water rafting country, you’re missing out. The town is rich in Civil War history, and boasts the General Lewis Inn, a lovely civil war era inn and restaurant serving up traditional fare, and some mighty fine biscuits and grits for breakfast, as well as fresh squeezed orange juice! We also decided to try “Food and Friends” restaurant, very popular amongst the locals and travelers alike. G had his first taste of Juengling beer there, and has been looking for a case ever since! We toured “Lost World Caverns”, a privately owned beautiful cave structure. Next time we’re going to get muddy and spelunk the caverns on the 4 hour tour! Lula