- 2 lbs. ground beef*
- 1 onion, chopped
- 3 carrots, shredded
- 1 c. celery, chopped
- 2 (28 oz.) cans diced tomatoes, undrained
- 1 (16 oz.) can red kidney beans, drained*
- 1 (16 oz.) can white kidney beans, drained
- 4 cups beef stock
- 3 tsp. oregano
- 2 tsp. pepper
- 5 tsp. parsley
- 1 tsp. Tabasco sauce
- 1 (20 oz.) jar Prego traditional spaghetti sauce
- 8 oz. pasta
- Brown meat. Drain fat. Combine all ingredients (other then pasta) in a large crock-pot. Cook on low for 7-8 hours or high for 4-5 hours. Add cooked pasta just before serving.
- *I usually make this without meat and it still tastes great!
- *I have never had white kidney beans on hand when I have made this so I use another can of red kidney beans.
Month: February 2013
Chopstick Tuna Casserole
In case you don’t know this, I love retro. I went back to the 60s for this recipe that my Mom used to make for us. I don’t know how often we had it but when I was looking through some of her old recipes one day, I saw it and added it to my collection. When we were compiling a family recipe book I included this one in it. I don’t make it very often because M doesn’t like the word casserole and it has celery in it, which is actually one of my favorite parts, along with the cashews. Well, there just isn’t any ingredient that isn’t good in this dish. I hope you enjoy it as much as I do, and guess what? It’s low fat and healthy. You can use the healthier version of Cream of Mushroom soup and it is still yummy.
Ingredients:
1 can Cream of Mushroom soup
2 cups chow mein noodles
1 can tuna, drained and flaked
1 cup sliced celery
1/2 cup toasted cashews
1/4 cup chopped onion
1/4 cup water
Dash of pepper
1. Combine soup and water in a medium bowl.
2. Add 1 cup chow mein noodles, dash of pepper and remaining ingredients. Toss lightly; turn into square baking dish.
3. Sprinkle with remaining noodles. Bake at 375 for 30 minutes. Enjoy the aroma coming from your oven as this bakes. Seriously. Mouth watering.
Source: Patricia D. Brew
Blond Marshmallow Brownies
Ingredients:
1/2 c. butterscotch morsels
1/3 c. butter
3/4 c. flour
1/3 c. firmly packed brown sugar
1 t. salt
1 egg, slightly beaten
1/2 t. vanilla
1 c. semisweet chocolate morsels
1 c. miniature marshmallows
1/2 c. pecans or walnuts, chopped
Directions:
1. Combine butterscotch morsels and butter in a small saucepan and cook over medium heat, stirring occasionally, until morsels are melted. Remove from heat.
2. In a mixing bowl, stir flour, brown sugar, baking powder and salt. Add butterscotch mixture, beaten egg and vanilla and mix well. Stir in chocolate chips, mini marshmallows and nuts.
3. Spread in a greased 9 inch square baking pan. Bake at 350 degrees for 20-25 minutes. Cool completely and cut into squares.
Source: Pillsbury Bake Off Contest via Melva Burke (Daily Reflector, June 19, 2002)
To Truly Love….
In the past few weeks I have experienced so many waves of emotion! Barrett and I decided to move across town to be closer to his work. There are so many benefits to this, the least of which that we will see Barrett for about an hour more each day. It was the right move but I did not want to do it! We have moved about 18 times in our marriage and each time we have moved I have had family to help me, this time I did not. Who would I ask to watch my kids? Who would help me pack, Who would help me unpack? We moved from a house with a huge yard, to a town house without one. We moved from a quiet neighborhood, to an apartment complex. We moved away from neighbors we knew to being next door to strangers.
I worked really hard to have everything packed and prayed that people would show up to help Barrett load the truck. I wasn’t prepared for what happened! Enough men came that they had the truck loaded, moved to the new house, and unloaded in 2 1/2 hours! A friend watched my children for several hours. Two wonderful women stayed to help me unpack my kitchen. And, last but not least, we had several people offer to bring us dinner. I felt such an amazing outpouring of love. It is wonderful how service works, my heart grew to love so many in my ward from one day of service. I feel a kinship towards them that I didn’t feel before.
This is just another experience in my life that reminds me that serving others is truly loving. Christ is the perfect example of this, in that his life was a service to the whole of mankind. I am so grateful our church has taught us to serve and that no matter where I live, I will have others I can turn to. I still miss my family but life on this side of the country just got better!
Sesame Noodles
Ingredients
12 ounces, Thin Noodles, cooked & drained (look in your ethnic section, my grocery store had some Chinese noodles)
1/4 C. Soy Sauce
2 Tbsp. Sugar
4 cloves Minced Garlic
2 Tbsp. Rice Vinegar
3 Tbsp. Sesame Oil
1/2 tsp. Hot Sauce (the original recipe called for Hot Chili Oil, I didn’t have it nor did I want to buy it!)
4 Tbsp. Canola Oil
4 whole Green Onions, Sliced
Directions
1. Mix all ingredients except noodles and green onions together in a bowl.
2. Pour sauce over warm noodles and green onion and mix until the sauce covers all the noodles.
3. Serve & Enjoy!
Adapted very slightly from The Pioneer Woman
Pomegranate-Avocado Dip
I hope it’s not too late and that you can still find Pomegranates in the produce aisle. If it is too late, I’m really sorry, but put this recipe away for next year. Don’t be fooled by the variety of ingredients that you wouldn’t normally see together. It has just the right amount of sweet/savory to make it ADDICTING!
Ingredients:
1 Tbsp Lemon Juice
1 small Onion, chopped (I used a yellow onion)
1 Roma Tomato, chopped
1-2 Avocados, sliced into bite-sized pieces
1 Pomegranate, seeded
1. Mix the chili powder, red pepper, and lemon juice in a small bowl and set aside.
2. Mix all the produce well in a Medium-sized bowl.
3. Pour the lemon juice mixture over and coat well.
Serve with your favorite chips or crackers. We like it with Club Multi-grained or some other multi-grained crackers.
Source: Aunt Beth
Fire Roasted Tomatillo Salsa
Snow Cream
This my friends, is snow cream. I can’t tell you how much of a delicacy this is in the south. Whenever it begins to snow, which isn’t too often in the south, you wait and hope it snows for a couple of hours. Because you can’t collect the “first snow”! (I don’t know why, some older people have always said it wasn’t clean. -smile-) But, after its been snowing for a while you place really big bowls outside to collect the snow while it falls. Then you bring it in and add the yummy stuff to it to make it into snow cream! It is soo good! We will actually take the risk of driving through terrible weather to get the ingredients needed to make this, because we love this stuff so much. Everybody has a different recipe. Some people add eggs. (yuck) But, I tend to go with simple recipes and it doesn’t get any simpler than this. If it snows this winter where you live, give this a try. I promise it will make you like the snowy weather much more!
Ingredients:
Lots of Snow, (about 16-20 cups per bowl = 36-40 cups of snow for 2 cans of condensed milk)
Condensed Milk, 2-4 cans
Vanilla flavoring, 1/8 – 1/4 cup ( for 36 cups of snow.)
You begin this with a lot of snow! A lot of snow! The picture below is the beginnings of our second batch. The biggest tupperware bowls we owned were needed for this. LOL! This picture actually shows you there wasn’t enough collected in the bowls to use both cans of condensed milk. The bowls have to be packed full and heaping!
Then add one whole can of condensed milk and about 1/4 cup of vanilla. (I know that sounds like a lot, but trust me.) Then stir and mash. Stir and mash. You are going for a creamy texture. Add snow as you go. You will use both bowls of snow. The bowls are equivalent to a big stock pot. The biggest one in your set.
Add the other can of condensed milk. But not the whole thing. Then add a Tbsp or two of the vanilla flavoring. Stir and mash. It takes a little while to mash out the snow balls in the mixture and get it all creamy. When it looks like the picture below you are finished. Enjoy! – and put it in the freezer to keep until its all eaten. 😉
Staying With The Sheep
Have you ever thought, “This isn’t exactly how I thought my life would turn out,” followed by any varying degree of disappointment?
Yeah. I think we’ve all been there at one point, haven’t we? I mean, let’s face it. The daily grunge can get…well, grungy. After earning my Associates, I quit school to help my husband get his degree with the least amount of debt possible. Three kids later, I am with kids all day–which is really fun sometimes and I LOVE being a mother–but the menial and mundane start to take over fast. “If I had a nickel for every time…” runs through my head A LOT. I get down on myself because I haven’t finished school yet, I feel brain cells wasting away with every load of laundry, and there are times when I think (not that I’m proud of myself, but I’m trying to be honest here), “If I could just hunker down with a good book whenever I want, spend more time with friends, more time in a meaningful position in my church congregation, then I would be truly happy.”
I just read an article in the Ensign, the LDS church’s monthly magazine, about a woman who was struggling with being “behind the scenes” taking care of her children while her husband participated in the community’s Nativity at Christmas time. She said she felt jealous of him and sometimes wished that she could be the one with the big important role. As she watched the scene with the Shepherds, a shepherd yelled back to the one who had stayed behind, saying, “Aren’t you coming?”
“I’ll stay with the sheep,” came the reply.
This answer struck me to the very core. Somebody HAD to stay with the sheep. That was their job, their livelihood. If the sheep got lost, all those shepherds would be in for it. And the sheep, well, they’d be lost. Somebody had to miss out and do the unexciting, wearisome work so that others could fully partake in the joys of that night and the sheep would be there in the morning. I think of all the times that I have felt like I was missing out when that wasn’t necessarily the case.
I love watching my children grow. I love answering their questions about life, the Savior, His doctrines. I love serving the people around me in a little ways. We will never regret helping someone who needs it. Most times we won’t regret helping someone who didn’t.
I think of my children and I see their primary teachers, teachers who may get frustrated and “want out” sometimes. I am so thankful that they teach my kids. That they show love to them. They are staying with my little lambs.
I look at the people around me who I am asked by my Father in Heaven to help (including my family), and I see the job that somebody has to do. That somebody is ME. And the work is IMPORTANT. Mundane, sometimes. Stinky, yes–especially when I haven’t showered for two days. A pain in the rear, most definitely.
But it can be sweet. Rewarding. Fulfilling.
We all have a job to do. That’s really what it is. A job. And jobs aren’t fun, most times. So, no matter your position in life, don’t be discouraged. Stay with the sheep. And if you don’t have sheep, find some. Chances are, you won’t regret it.