I am so ready for cooler weather and making a HUGE batch of Texas Chili!
Also I love to make vegetable beef soup. Yom!
A really simple dressing I have been making all summer for beef salads is 1/4 sriracha sauce to 3/4 italian vinaigrette
Pork and sauerkraut, potato pancakes, bratwurst... YUM! It’s that time of year.
My New Englander parents never served tortilla anything,
Asian style vegetables or anything pumpkin with either mozzarella or cream cheese. These recipes definitely don’t evoke warm,cozy memories of home for me.
Excuse me,I was so shocked that I mixed up the sole and pumpkin. Yes,we ate sole; it had no cheese in or on it.
Asparagus, Egg and Cheese Casserole.
This holiday favorite is the way to get everyone to eat a LOT
of asparagus, and like it. It wonderfully complements a Thanksgiving or Christmas dinner.
6 tbsp butter
3 tbsp finely chopped green pepper
3 tbsp grated onion
4 tbsp flour
2 cups whole milk
1 tsp salt
1/2 tsp ground pepper
2 cups buttered bread crumbs
Saute green pepper and onion until tender in top of double
boiler, then add flour and blend. Gradually add milk and cook until
smooth and thick. Add salt and pepper.
3-15 oz drained cans of asparagus
6-8 sliced hard boiled eggs
American cheese slices
Alternate layers of asparagus, egg slices and cheese slices, and sauce sprinkled with crumbs in a large, square baking dish. Top
with final layer of sauce and buttered crumbs.
Bake in 350F oven for 20 minutes, or 30 if refrigerated.
Try this variation on the standard pot roast with potatoes and carrots. Follow your usual recipe, but before cooking the roast take a long slender knife and make 10 or so deep (to the hilt of the knife) incisions in the roast and insert garlic cloves (peeled and stem ends removed, of course) into the slits. It’s pretty darn good!
Coming back for seconds....
It all looks so good. Especially after working all day (almost done!) and wolfing down a plain burger.
*PING* to self to find this later.