Free Pass to UStamp With Dawn and Friends!

Hey Everyone: I've been invited to be a Creative Crew Girl Designer for UStamp with Dawn and Friends. This is an exciting website with tons of video training and fantastic projects from artists from all over the world.

I get to give away one-free pass to UStamp with Dawn and Friends. Here's the rule to be eligible. Since I'm in the process of designing a cookbook for the busy demonstrator, you need to submit your recipe in order to be entered into a drawing for the free pass! It's as easy as that! You are welcome and encouraged to submit more than one recipe. I need you to also include a picture of you, along with a short bio about yourself. Please send the recipe as a word document and your picture as a Jpeg file, color or black and white is fine. Please e-mail me at sumatragal@gmail.com before the end of this week to be eligible for the drawing.

I hope you all had a wonderful Memorial Day with family and friends. Lynn and I drove to Logan which is 90 miles north of Salt Lake to visit the graves of his parents. It was a lovely drive and a beautiful day. The cemetary was gorgeous. I haven't been to Logan for a few years so it was great re-visiting the place where we first lived as a young married couple. We both wish that we could retire and move to Logan or Wellsville. It's such a beautiful small town nestled in a valley between mountains.

We heard from Reese, our youngest who is at Boot Camp. He's surviving but said that it's really hard. (They haven't even started the hard part yet! This past week has been paper work and stuff.) He said that he's already submissive and willing to do all that is asked of him, but there are others in his unit who haven't quite learned that, so they all get 'smoked' when someone doesn't comply. He said that the only thing you can do while standing at attention is to breathe and blink. Some gal in his unit proceeded to apply chapstick to her lips and was taken out of line to do squats for 20 minutes. Reese said she was pulling faces at the drill sargeant behind his back. (She won't last long!) But he's happy and doing well even though it's very humid.

I've got a great recipe to share with you. It's fast and easy and delicious! I'm going to include it in our book. It comes from Paula Deen's May magazine.

Turkey Pot Pie Pasta - Makes 4 - 6 servings

1/4 cup plus 2 tablespoons all-purpose flour, divided

3/4 teaspoon salt, divided

3/4 teaspoon ground black pepper, divided

1 pound turkey cutlets, cut in bite sized pieces

4 tablspoons butter, divided

2 cups chicken broth

3 cups frozen mixed vegetables, thawed

1/c cup reduced-fat sour cream

1 (16-ounce) package angel hair pasta, cooked according to package directions and kept warm.

In a shallow dish, combine 1/4 cup flour, 1/2 teaspon salt, 1/2 teaspoon pepper. Dredge turkey cutlets in flour mixture.

In a large nonstick skiller, melt 2 tablespoons butter over medium high heat. Add turkey, and cook for 1 to 2 minutes per side, or until lightly browned, in batches, if necessary. Remove from pan; set aside, and keep warm.

Melt remaining 2 tablespoons butter in skillet over medium heat. Whisk in remaining 2 tablespoons flour until mixture is smooth. Cook for 2 minutes, whisking constantly. Gradually whisk in chicken broth. Stir in vegetables; cook for 8 to 10 minutes, or until mixture is thickened and bubbly. Stir in sour cream, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Add turkey cutlets to creamed mixture and serve over hot cooked pasta.

Enjoy! Let me know how you like it!