Chicken noodle or tomato soup and grilled cheese sandwiches on a bitter daySpotting the first daffodils to raise their heads from a winter's sleep
My kid's rosy cheeks after they've been playing in the snow
Toasting marshmallows over the fire in our fireplace
Knitting and wearing warm alpaca and wool
New foals and alpaca crias in the fields
Cardinals against a backdrop of snow
Indian summer days on the river
Weeping cherries in bloom
The quiet of a fresh snow
Paths of wildflowers
Mushroom hunting
River pallisades
Fall leaves
Burgoo
Icicles
Cold
How about you? What would you miss the most?
Although I really need to "detox" from holiday overeating and drinking, I've decided I'm going to start this week with exercise and next week with better eating (when all of the goodies are gone!) In that spirit, I'm giving you this Amish recipe for some true "comfort food", which my Mom gave me. (She also gave me the beautiful casserole dish I baked it in for Christmas, from Yellow Springs Pottery).Yumasetta
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2 pounds ground beef, venison, pork, or a combination
1/2 chopped onion (I used a Georgia sweet vidalia this time, which was great!)
salt and pepper
3-4 cups egg noodles
shredded cheese (recipe calls for processed, but I used a low-fat shredded combo)
2 T. brown sugar (I used sorghum this time, much better!)
1 can tomato soup
1 can cream of chicken soup
Brown meat with onion. Cook egg noodles according to package directions. Stir tomato soup and brown sugar or sorghum together with meat and onion mixture, season to taste. Mix cream of chicken soup with cooked egg noodles. Layer in a casserole dish with noodle mixture, then meats, then cheese and repeat. Bake at 350 for 30 minutes.
1/2 chopped onion (I used a Georgia sweet vidalia this time, which was great!)
salt and pepper
3-4 cups egg noodles
shredded cheese (recipe calls for processed, but I used a low-fat shredded combo)
2 T. brown sugar (I used sorghum this time, much better!)
1 can tomato soup
1 can cream of chicken soup
Brown meat with onion. Cook egg noodles according to package directions. Stir tomato soup and brown sugar or sorghum together with meat and onion mixture, season to taste. Mix cream of chicken soup with cooked egg noodles. Layer in a casserole dish with noodle mixture, then meats, then cheese and repeat. Bake at 350 for 30 minutes.
2 comments:
Effing pretty entry LuLu!
(effing doesn't count! ;-)
I think we made something very similar to your recipe back when I was in girl scouts - no lie. Fun huh?
All of that! I'm a four seasons person and would have difficulty adjusting to warm and hot being the only choices.(And hot is my least favorite of all.)
Glad you are back.
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