Page A32 - January2015

Page A32 JANUARY 2015 FUNERAL HOME & CEMETERY NEWS S ec t i on A
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DEDUCT $10.00 each for Satin Aluminum Finish
(Memories of Jack’s Recipes)
Original Recipes from Dottie and Jack Frediani
Shared by Kate Frediani-Gorman
Cremation Products Inc.
800-837-0701
www.cremationproductsinc.com BEEF TARRAGON
2 Tbs vegetable oil
2 Tbs unsalted butter
2 Lbs beef tenderloin, cut into ½ inch medallions
1 cup minced onions
1 Tbs minced garlic
1 cup red wine
1 Tbs Dijon mustard
2 Tbs chopped fresh tarragon leaves
1 can (13¾ oz) beef broth
2/3 cup plain yogurt
Salt and freshly ground pepper
In a large sauté pan over medium high heat, heat
the oil with the butter until bubbling. Add the beef
medallions and sauté for 1 to 2 minutes on each side
(longer if you desire the beef to be well done). Re-
move the beef to a serving platter and keep warm.
Using the same sauté pan, combine the onions
and garlic and cook for 3 to 5 minutes. Add the
wine, mustard, tarragon, beef broth and yogurt and
stir thoroughly. Reduce the heat to medium and
simmer the sauce for 5 to 7 minutes, until slightly
thickened. Season with salt and pepper to taste.
Spoon the sauce over the beef medallions and
serve immediately. Makes 4 to 6 servings.
CHICKEN BAKED IN YOGURT SAUCE
1 Tbs minced garlic
1 Tbs minced fresh peeled ginger
1/8 tsp red pepper flakes, optional
1½ tsp ground cumin
1½ tsp paprika
1½ tsp turmeric
1 Tbs chopped shallots
2 tsp chopped fresh rosemary (or 1 tsp dried)
Salt to taste
2 tsp fresh squeezed lemon juice
2 cups plain low fat yogurt
4 boneless, skinless chicken breasts, trimmed of all fat
1 Tbs cornstarch, dissolved in 2 Tbs cold water
Combine the garlic, ginger, pepper flakes, cumin, pa-
prika, turmeric, shallots, rosemary, salt, lemon juice and
yogurt. Pour mixture into a baking dish and add the
chicken breasts, turning them over to coat well with the
yogurt mixtures. Cover and refrigerate overnight or for
several hours. Preheat oven to 350ºF. Uncover the chick-
en and bake for one hour. If the sauce is watery, remove
the chicken and keep warm. Pour the sauce into a sauce-
pan and heat, adding the cornstarch and bring to boil,
then simmer for 2 minutes. Pour over chicken and serve.
Memoires des
choix des Jacque
Good Eating!
NEWS Association CONTINUED
CFSA Holds Successful Fall Conference & Trade
Show, Elects Officers and Directors
The 2015 CFSA Fall Conference & Trade Show will
return to the JW Marriott in Indianapolis on Novem-
ber 18-19, 2015. The next association convention is the
CFSA Winter Seminar at the Sandpearl Resort in Clear-
water Beach, Florida, on March 5-7, 2015.
The Casket & Funeral Supply Association of Ameri-
ca, Inc. (CFSA), is a professional association of funeral
suppliers that provide goods and services to death care
professionals. They promote communication and fellow-
ship within the industry, and offer resources that enhance
members’ businesses so that the public may continue to
receive the full benefit of memorialization. Headquar-
tered in Lake Bluff, IL, CFSA has nearly 175 member
firms throughout North America. For more information,
contact George A. Buckley, Jr., JD, CAE, Executive Di-
rector, 847-295-6630, gbuckley@cfsaa.org.
Continued from Page A31
rill Vieth, Geneva Manufacturing Corp., Geneva, IN;
Alain Dumont, Victoriaville Funeral Supplies, Inc.,
Victoriaville, Quebec, Canada; Peggy Rouzzo, Nomis
Publications, Inc., Youngstown, OH; and Betsy Ver-
Plank-Kerl, VerPlank Enterprises, Inc., Iron City, TN.
The conference exhibit hall included 45 companies that
service the death care industry, including manufacturers,
distributors, and financial service providers. A complete
list of the exhibitors, sponsors, and attendees is available
on the association website at CFSAA.org.
Visit our website
www.nomispublications.com
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