My niece Jill called today asking for my "Gourmet Salad" recipe -- also known as Ramen Noodle Slaw, Ramen Noodle Salad, among others. I originally got this recipe from a friend at church, Janet Severance, who brought it to a church potluck.
I've seen several different versions of this recipe, but honestly think this is the best of the best. Every time I serve it, I get requests for the recipe, so since Jill called today and reminded me of it, I thought I'd post it right quick.
GOURMET SALAD, aka
RAMEN NOODLE ALMOND SALAD
1 bunch green onions, chopped fine
1 pkg. cole slaw mix ($1.49 size)
2 pkg. Ramen noodles, beef flavor
1 c. slices almonds toasted in microwave for 5 minutes (or 1 pkg. almond mix for salads)
1 c. sunflower seeds
Crush Ramen noodles. Mix all of the above including the seasoning packets from the noodles. Don’t pour dressing over until ready to serve.
DRESSING
1 c. salad oil
1/3 c. vinegar
1/3 – ½ c. sugar or Splenda
Dash of salt
Mix dressing ingredients in a container with a tight fitting lid. Shake well. Reserve until ready to serve salad, then pour over salad and mix well.
Now for my "words of wisdom."
If you split your green onions lengthwise before slicing them, your pieces will be smaller and flavor your salad better.
and
This is the day that the Lord has made. (and He doesn't make any BAD days).
Praise the Lord. Give thanks to the Lord, for He is good. Psalm 106:1
Wednesday, August 29, 2007
My New Crafts and a Requested Recipe
It's been a busy few days around our home here in Northern Michigan. I'm deep into my newest crafts / hobbies / inventions. Forget housework, my other acti- vities are a lot more fun! I don't know how many of you have heard of "Hotfix" but if you like "bling" on your clothing, you'll love Hotfix. (Look it up on Ebay. Some of the vendors there also have instructions with pictures.)
You buy rhinestones, or rhinestuds that have an adhesive on the back. Then you can do one of two things: you can create a design on a piece of sticky mylar or you can use a "Bejeweler" which is a little electric heat tool that holds one rhinestone at a time which you then place wherever you would like. You can use the tool on everything from clothing to cell phones to purses to just about anything you can think of.
If you use the sticky mylar paper, you just create your design on the paper (reverse your image!) then you just place it over your item of clothing, sticky side down where you would like it positioned, then iron it on. You can create your own designs or buy them already made very inexpensively on ebay.
I've been having a blast custom blinging some inexpensive and used clothes for Ruby. She'll be wearing some pretty cute "nana" designer clothing. Me, too. I've "blinged" some of my shirts and I'm very pleased with their outcome -- AND they're totally washable (wash inside out)!
Some of the designs I've used on my own shirts are butterflies -- symbolic of the new me emerging after losing 110 pounds.
That's my first new craft. My next new craft is really more of an invention and I'm having fun with that, too. I'm making belts for toddlers that they can easily open and close themselves -- perfect for potty training and for those little ones who are too "skinny" to keep up their britches without a little 'help'.
After I quickly sew them, then I decorate them using my Bejeweler or Bedazzler (which quickly attaches studs to clothing). You could also use the some glitter glue, buttons, frayed fabric scraps, or embroidery -- just about anything your imagination can think of.
I think I have my "pattern" perfected now and might try selling them on Ebay, either as a little kit or the finished belts. I probably won't attempt starting that, though, until after our trip to Denmark which is coming up in less than 2 weeks now!
I've made them in just about every color of the rainbow for Ruby -- not that she needs that many, but I'm having so much fun making them that I can't stop! My little great-niece Annie is having her 2nd birthday this week, so I'm making some for her, too.
Well, I guess that's enough about my new activities, so I'll post a recipe or two. Bethany requested my Breakfast Casserole. It's not very different from breakfast casserole recipes found in lots of places, but this particular one is quick to prepare, and tastes great! It's from one of my favorite cookbooks, the Recipe Hall of Fame Quick and Easy Cookbook Cookbook.
Both that cookbook and the Recipe Hall of Fame Cookbook are two of my favorites. I got both of volumes at a Cracker Barrel and notice that sometimes they have them, sometimes not. But you can always order them off Amazon (maybe even get one cheaper used there).
BREAKFAST CASSEROLE
From Recipe Hall of Fame Quick and Easy Cookbook
Preheat oven to 350
3 slices bread, toasted and cubed
1 pound sausage, browned and drained
1 small onion, diced
1 small can stems and pieces mushrooms, drained
1 c. grated cheese
6 eggs
2 c. milk
1 t. salt (I like to use Lawrey’s)
¼ t. pepper
1 t. dry mustard
Brown sausage and onion. Add mushrooms.
Spray dish with Pam. Place bread cubes in casserole dish (8x8 pan works well). Sprinkle sausage mixture over bread cubes. Sprinkle cheese over sausage. Mix eggs, milk, salt, pepper, and dry mustard together and pour over the sausage and cheese. Bake 1 hour at 350.
Serve with some fresh fruit, like grapes, strawberries, orange slices, cantaloupe chunks, etc. Delicious and makes the plates look so pretty.
This can be refrigerated overnight and baked in the morning.
Here's another great recipe that anyone I've ever served it to has loved! Only problem -- I can't remember where I got this recipe. Then again, there's a lot I don't remember these days . . . haha!
BEEF STROGANOFF MELTS
Preheat oven to 350.
1 lb. ground beef
1 c. sliced mushrooms
1 medium onion, chopped
1/2 t. garlic powder or 2 t. garlic from a jar
1 1/2 t. salt (Lawrey's -- my best friend)
1/2 t. coarse ground black pepper
1 c. sour cream
1 small loaf pre-buttered French Gread
1-1/2 c. grated Swiss Cheese
1 or 2 tomatoes sliced thin (I like to use Romas for this -- they're just the right diameter)
Brown meat, onion and mushrooms. Stir in seasonings. Remove from heat and stir in sour cream. Cut French Bread in half and set your 4 pieces on a cookie sheet. Top each piece with the meat mixture, then grated cheese and then tomato slices. (I like to sprinkle my tomatoes with basil, but I love basil on anything tomato based!) Cook in the oven for 20-25 minutes or until cheese has melted and sizzles a little. Remove from oven and cut into 2 - 3" pieces. Great served with some fresh veggies or a salad.
Now for my words of wisdom . . .
When you have an argument with your husband, don't drag things out of your mental museum.
Dont' believe the statistics unless you know the statistician.
And
Let the words of my mouth and the meditation of my heart be acceptable in Your sight, O Lord, my rock and my Redeemer. Psalms 19:14
I have some pictures of my hotfix crafting and my toddler belts, but will have to post them later in the day. Just ran out of time.
Love to all,
Mama Kay
You buy rhinestones, or rhinestuds that have an adhesive on the back. Then you can do one of two things: you can create a design on a piece of sticky mylar or you can use a "Bejeweler" which is a little electric heat tool that holds one rhinestone at a time which you then place wherever you would like. You can use the tool on everything from clothing to cell phones to purses to just about anything you can think of.
If you use the sticky mylar paper, you just create your design on the paper (reverse your image!) then you just place it over your item of clothing, sticky side down where you would like it positioned, then iron it on. You can create your own designs or buy them already made very inexpensively on ebay.
I've been having a blast custom blinging some inexpensive and used clothes for Ruby. She'll be wearing some pretty cute "nana" designer clothing. Me, too. I've "blinged" some of my shirts and I'm very pleased with their outcome -- AND they're totally washable (wash inside out)!
Some of the designs I've used on my own shirts are butterflies -- symbolic of the new me emerging after losing 110 pounds.
That's my first new craft. My next new craft is really more of an invention and I'm having fun with that, too. I'm making belts for toddlers that they can easily open and close themselves -- perfect for potty training and for those little ones who are too "skinny" to keep up their britches without a little 'help'.
After I quickly sew them, then I decorate them using my Bejeweler or Bedazzler (which quickly attaches studs to clothing). You could also use the some glitter glue, buttons, frayed fabric scraps, or embroidery -- just about anything your imagination can think of.I think I have my "pattern" perfected now and might try selling them on Ebay, either as a little kit or the finished belts. I probably won't attempt starting that, though, until after our trip to Denmark which is coming up in less than 2 weeks now!
I've made them in just about every color of the rainbow for Ruby -- not that she needs that many, but I'm having so much fun making them that I can't stop! My little great-niece Annie is having her 2nd birthday this week, so I'm making some for her, too.
Well, I guess that's enough about my new activities, so I'll post a recipe or two. Bethany requested my Breakfast Casserole. It's not very different from breakfast casserole recipes found in lots of places, but this particular one is quick to prepare, and tastes great! It's from one of my favorite cookbooks, the Recipe Hall of Fame Quick and Easy Cookbook Cookbook.
Both that cookbook and the Recipe Hall of Fame Cookbook are two of my favorites. I got both of volumes at a Cracker Barrel and notice that sometimes they have them, sometimes not. But you can always order them off Amazon (maybe even get one cheaper used there).
BREAKFAST CASSEROLE
From Recipe Hall of Fame Quick and Easy Cookbook
Preheat oven to 350
3 slices bread, toasted and cubed
1 pound sausage, browned and drained
1 small onion, diced
1 small can stems and pieces mushrooms, drained
1 c. grated cheese
6 eggs
2 c. milk
1 t. salt (I like to use Lawrey’s)
¼ t. pepper
1 t. dry mustard
Brown sausage and onion. Add mushrooms.
Spray dish with Pam. Place bread cubes in casserole dish (8x8 pan works well). Sprinkle sausage mixture over bread cubes. Sprinkle cheese over sausage. Mix eggs, milk, salt, pepper, and dry mustard together and pour over the sausage and cheese. Bake 1 hour at 350.
Serve with some fresh fruit, like grapes, strawberries, orange slices, cantaloupe chunks, etc. Delicious and makes the plates look so pretty.
This can be refrigerated overnight and baked in the morning.
Here's another great recipe that anyone I've ever served it to has loved! Only problem -- I can't remember where I got this recipe. Then again, there's a lot I don't remember these days . . . haha!
BEEF STROGANOFF MELTS
Preheat oven to 350.
1 lb. ground beef
1 c. sliced mushrooms
1 medium onion, chopped
1/2 t. garlic powder or 2 t. garlic from a jar
1 1/2 t. salt (Lawrey's -- my best friend)
1/2 t. coarse ground black pepper
1 c. sour cream
1 small loaf pre-buttered French Gread
1-1/2 c. grated Swiss Cheese
1 or 2 tomatoes sliced thin (I like to use Romas for this -- they're just the right diameter)
Brown meat, onion and mushrooms. Stir in seasonings. Remove from heat and stir in sour cream. Cut French Bread in half and set your 4 pieces on a cookie sheet. Top each piece with the meat mixture, then grated cheese and then tomato slices. (I like to sprinkle my tomatoes with basil, but I love basil on anything tomato based!) Cook in the oven for 20-25 minutes or until cheese has melted and sizzles a little. Remove from oven and cut into 2 - 3" pieces. Great served with some fresh veggies or a salad.
Now for my words of wisdom . . .
When you have an argument with your husband, don't drag things out of your mental museum.
Dont' believe the statistics unless you know the statistician.
And
Let the words of my mouth and the meditation of my heart be acceptable in Your sight, O Lord, my rock and my Redeemer. Psalms 19:14
I have some pictures of my hotfix crafting and my toddler belts, but will have to post them later in the day. Just ran out of time.
Love to all,
Mama Kay
Thursday, August 23, 2007
Good Recipes You Won't Want to Miss!
In my last post I promised some good recipes. I'd love to hear what you think!
This first recipe is for Marinated Cucumbers. My husband thinks I'm a good cook, but every once in awhile he'll make a statement like, "I sure wish I had some ______ like my momma used to make."
Thank goodness it's not often he says that or we might have some "issues" about it. But one of those things that his momma made and that he just loved (besides her) is marinated cucumbers. I found this recipe in Taste of Home and modified it just a little for our tastes. He thinks it's even better than "Momma's". Enjoy!
------------------------------------------------------------------------------------------------
MARINATED CUCUMBERS
4-6 medium cucumbers, thinly sliced
1 medium onion, sliced paper thin
1 c. white vinegar
1/3 cup sugar or Splenda
1/4 c olive oil
1 t. salt
1 t. dried oregano
1/2 t. garlic powder
1/2 t. dried marjoram
1/2 t. lemon pepper
1/2 t. ground dry mustard
In a large bowl, combine cucumbers and onion. In a jar with a tight fitting lid, combine the remaining ingredients; cover and shake well.
Pour over cucumber mixture and toss to coat. Cover and refrigerate for at least 4 hours. Serve with a slotted spoon.
Note: I like to substitute about 3 tsp. of dried dill for the Italian seasoning, but both are good. Also, as you eat the cucumbers, etc. you'll have marinade left over. Just add more cucumbers and onions or any other veggies thinly sliced and s-t-r-e-t-c-h it for a few more servings.
------------------------------------------------------------------------------------------------
Another recipe we've enjoyed came out of my Quick and Simple magazine -- a great little publication put out by Good Housekeeping and only costs $1.59 per issue. I used to make homemade pizza years ago, but as it's gotten cheaper and in many cases tastier through the years, I just got take out. This recipe is really fast and easy -- and I'll guarantee if you try it, you'll prefer it to take out.
HOMEMADE SAUSAGE – MUSHROOM PIZZA
This is so easy and so-o-o-o good I may never order pizza again!
Directions for 1 pizza. Double for 2.
Preheat oven to 450.
1 12” prepared pizza crust (Boblo?)
8 oz. Italian sausage (or sausages with casings removed)
1 medium onion, diced coarsely
4 oz (1/2 package) sliced mushroom
4 cloves garlic or 2 t. roasted garlic in jar
½ c. spaghetti or pizza sauce
2 c. shredded Italian 4-cheese mix, divided
Brown sausage and onions with garlic. Spread prepared pizza crust with spaghetti/pizza sauce. Top with 1 cup cheese, then the sausage and onion mixture, then mushrooms. Top with remaining 1 c. cheese and bake directly on oven rack for 10 minutes or until crust is crisp and cheese is melted. Slice and serve.
Excellent with some sliced veggies or Marinated Cucumbers. Another nice touch is some pickled mild or jalapeno pepper rings.
------------------------------------------------------------------------------------------------
This next recipe is always a hit with both my kids and my grandkids -- and it's so easy. It makes any breakfast a special treat.
COCONUT TOAST
1 c. flaked coconut
1 c. sugar or Splenda
1 stick butter or margarine, melted
1 egg, beaten
1 t. vanilla
11-12 slices bread
Heat oven to 350. Place bread on flat cookie sheet and toast slightly on one side while you make the topping. (Turn bread over after you have toasted one side.)
In a bowl, combine coconut, sugar/Splenda, butter, egg and vanilla. Mix well. Spread over each slice of bread. Bake for 15-20 minutes or until lightly browned.
Recipe from Michele M. Lerna with a salt shaker/recipe holder I bought at a craft fair.
------------------------------------------------------------------------------------------------
And finally, one last recipe for now. This one too was a real hit with my son Kevin and his family in June and with Bobby and his family in August. I'll be trying it out on Jared's family in Denmark when we visit them in September. We think it's a 'keeper'! It also is from Taste of Home.
ITALIAN DELI ROLLERS
Mayonnaise
3 flour tortillas (10")
6 slices provolone cheese
6 slices deli ham, sliced thin
6 slices deli turkey, sliced thin
30 thin slices pepperoni
18 mild banana pepper rings
9 thin slices tomato
6 lettuce leaves, optional
Spread each tortilla with light coat of mayonnaise. Layer each with cheese, ham, turkey, pepperoni, peppers, tomatoes, and lettuce. (I like to layer mine toward the right side and leave a little tortilla without toppings on the left, then roll right to left.)
Roll up tightly. Place 2 toothpicks in each roller and cut in half. Serve immediately or wrap in plastic and chill up to 2 hours.
Note: You can be creative with these ingredients and change to suit your tastes. Also the portions listed don't have to be exact. It's also easy to increase the number of servings. Just 'build' your "roller."
------------------------------------------------------------------------------------------------
I'll leave you with a few ideas for when you're wondering "what to have for supper" or planning your menus for a few days. Any recipes you would like from me, just post a request in comments along with your email address.
MAIN DISHES
Chicken Enchilada Casserole or Sour Cream Chicken Enchiladas
Mexican Lasagna
Chicken Hobo Supper
Sunday Chicken w/ baked potatoes, green beans, cantaloupe
Ramen Noodle Salad (add diced chicken for a full meal)
Homemade Pizzas
Bunless Burgers (one of our favorites -- grilled hamburgers, no bun, but all the veggies plus
ranch dressing)
Chipped Beef w/biscuits, fresh veggies, Italian green beans
Portabella Pizzas or Portabella Casserole (see previous post)
BREAKFAST TREATS
Coconut Toast
Pecan Pancakes w/strawberries, Cool Whip, and Sausage
Breakfast Casserole (great for company on a Sunday morning when trying to get everyone fed
and ready for church).
------------------------------------------------------------------------------------------------
Now for my words of "wisdom" . . .
If you go through life contemplating your naval, you'll end up with a narrow mind and a stiff neck.
Treat your family like friends and your friends like family.
Love,
Mama K
This first recipe is for Marinated Cucumbers. My husband thinks I'm a good cook, but every once in awhile he'll make a statement like, "I sure wish I had some ______ like my momma used to make."
Thank goodness it's not often he says that or we might have some "issues" about it. But one of those things that his momma made and that he just loved (besides her) is marinated cucumbers. I found this recipe in Taste of Home and modified it just a little for our tastes. He thinks it's even better than "Momma's". Enjoy!
------------------------------------------------------------------------------------------------
MARINATED CUCUMBERS
4-6 medium cucumbers, thinly sliced
1 medium onion, sliced paper thin
1 c. white vinegar
1/3 cup sugar or Splenda
1/4 c olive oil
1 t. salt
1 t. dried oregano
1/2 t. garlic powder
1/2 t. dried marjoram
1/2 t. lemon pepper
1/2 t. ground dry mustard
In a large bowl, combine cucumbers and onion. In a jar with a tight fitting lid, combine the remaining ingredients; cover and shake well.
Pour over cucumber mixture and toss to coat. Cover and refrigerate for at least 4 hours. Serve with a slotted spoon.
Note: I like to substitute about 3 tsp. of dried dill for the Italian seasoning, but both are good. Also, as you eat the cucumbers, etc. you'll have marinade left over. Just add more cucumbers and onions or any other veggies thinly sliced and s-t-r-e-t-c-h it for a few more servings.
------------------------------------------------------------------------------------------------
Another recipe we've enjoyed came out of my Quick and Simple magazine -- a great little publication put out by Good Housekeeping and only costs $1.59 per issue. I used to make homemade pizza years ago, but as it's gotten cheaper and in many cases tastier through the years, I just got take out. This recipe is really fast and easy -- and I'll guarantee if you try it, you'll prefer it to take out.
HOMEMADE SAUSAGE – MUSHROOM PIZZA
This is so easy and so-o-o-o good I may never order pizza again!
Directions for 1 pizza. Double for 2.
Preheat oven to 450.
1 12” prepared pizza crust (Boblo?)
8 oz. Italian sausage (or sausages with casings removed)
1 medium onion, diced coarsely
4 oz (1/2 package) sliced mushroom
4 cloves garlic or 2 t. roasted garlic in jar
½ c. spaghetti or pizza sauce
2 c. shredded Italian 4-cheese mix, divided
Brown sausage and onions with garlic. Spread prepared pizza crust with spaghetti/pizza sauce. Top with 1 cup cheese, then the sausage and onion mixture, then mushrooms. Top with remaining 1 c. cheese and bake directly on oven rack for 10 minutes or until crust is crisp and cheese is melted. Slice and serve.
Excellent with some sliced veggies or Marinated Cucumbers. Another nice touch is some pickled mild or jalapeno pepper rings.
------------------------------------------------------------------------------------------------
This next recipe is always a hit with both my kids and my grandkids -- and it's so easy. It makes any breakfast a special treat.
COCONUT TOAST
1 c. flaked coconut
1 c. sugar or Splenda
1 stick butter or margarine, melted
1 egg, beaten
1 t. vanilla
11-12 slices bread
Heat oven to 350. Place bread on flat cookie sheet and toast slightly on one side while you make the topping. (Turn bread over after you have toasted one side.)
In a bowl, combine coconut, sugar/Splenda, butter, egg and vanilla. Mix well. Spread over each slice of bread. Bake for 15-20 minutes or until lightly browned.
Recipe from Michele M. Lerna with a salt shaker/recipe holder I bought at a craft fair.
------------------------------------------------------------------------------------------------
And finally, one last recipe for now. This one too was a real hit with my son Kevin and his family in June and with Bobby and his family in August. I'll be trying it out on Jared's family in Denmark when we visit them in September. We think it's a 'keeper'! It also is from Taste of Home.
ITALIAN DELI ROLLERS
Mayonnaise
3 flour tortillas (10")
6 slices provolone cheese
6 slices deli ham, sliced thin
6 slices deli turkey, sliced thin
30 thin slices pepperoni
18 mild banana pepper rings
9 thin slices tomato
6 lettuce leaves, optional
Spread each tortilla with light coat of mayonnaise. Layer each with cheese, ham, turkey, pepperoni, peppers, tomatoes, and lettuce. (I like to layer mine toward the right side and leave a little tortilla without toppings on the left, then roll right to left.)
Roll up tightly. Place 2 toothpicks in each roller and cut in half. Serve immediately or wrap in plastic and chill up to 2 hours.
Note: You can be creative with these ingredients and change to suit your tastes. Also the portions listed don't have to be exact. It's also easy to increase the number of servings. Just 'build' your "roller."
------------------------------------------------------------------------------------------------
I'll leave you with a few ideas for when you're wondering "what to have for supper" or planning your menus for a few days. Any recipes you would like from me, just post a request in comments along with your email address.
MAIN DISHES
Chicken Enchilada Casserole or Sour Cream Chicken Enchiladas
Mexican Lasagna
Chicken Hobo Supper
Sunday Chicken w/ baked potatoes, green beans, cantaloupe
Ramen Noodle Salad (add diced chicken for a full meal)
Homemade Pizzas
Bunless Burgers (one of our favorites -- grilled hamburgers, no bun, but all the veggies plus
ranch dressing)
Chipped Beef w/biscuits, fresh veggies, Italian green beans
Portabella Pizzas or Portabella Casserole (see previous post)
BREAKFAST TREATS
Coconut Toast
Pecan Pancakes w/strawberries, Cool Whip, and Sausage
Breakfast Casserole (great for company on a Sunday morning when trying to get everyone fed
and ready for church).
------------------------------------------------------------------------------------------------
Now for my words of "wisdom" . . .
If you go through life contemplating your naval, you'll end up with a narrow mind and a stiff neck.
Treat your family like friends and your friends like family.
Love,
Mama K
Wednesday, August 22, 2007
We just finished a nice vacation with Bobby, Amy and Luke and Tyler here at our house. We had a lot of fun and stayed busy, but not too busy. One of the best times we had was going to Tobeco Bay and lookinig for Petoskey stones. We found quite a few, although Tyler picked up about a 'thousand' rocks and each time said, "Nana, is this a Petoskey stone?"
Tobeco Bay is in a land conservancy that has been added to the Grand Traverse Conservancy group in the last year or two. Before, you could only reach the bay by water. Now you can drive in a little way off the highway, then take a short, beautiful hike through the forest down to the bay. There were lots of nice pieces of driftwood, too.
Luke, Tyler, and Bobby and Amy, too all enjoyed kayaking -- except Tyler didn't pull his kayak up quite far enough and it was missing the next morning. Fortunately, it was at the end of the channel and an easy recovery!
On Thursday we went to the Old Engine show in Buckley Michigan. Luke and Tyler got to do several "hands on" activities, including making their own jump ropes. There were hundreds of antique and classic tractors, as well as every kind of engine you can imagine! Then there was a huge flea market too with 500+ spaces -- lots of good junk!
Then Friday, they were off to Chicago where they spent the night before flying home on Saturday. We really did enjoy them and look forward to next summer, too.
Tobeco Bay is in a land conservancy that has been added to the Grand Traverse Conservancy group in the last year or two. Before, you could only reach the bay by water. Now you can drive in a little way off the highway, then take a short, beautiful hike through the forest down to the bay. There were lots of nice pieces of driftwood, too.
Luke, Tyler, and Bobby and Amy, too all enjoyed kayaking -- except Tyler didn't pull his kayak up quite far enough and it was missing the next morning. Fortunately, it was at the end of the channel and an easy recovery!
We jetskied, too and the kids really wanted to try skiing behind them again this year. They had so much fun last summer, but as you can see, it was a little too rough -- note the white caps. Didn't stop anyone from having fun, though.
Tyler tried riding the tube but he had a hard time holding it down once they hit the whitecaps!
After riding the rough waves, Amy and the boys were ready to soak up some sun and relax!
Wednesday we went to Evening on River Street -- held every Wednesday during the summer in Elk Rapids (Michigan). They close off the downtown in our little Norman Rockwell town and have music, food, magicians, etc. Luke and Tyler enjoyed a game of giant checkers that night.
On Thursday we went to the Old Engine show in Buckley Michigan. Luke and Tyler got to do several "hands on" activities, including making their own jump ropes. There were hundreds of antique and classic tractors, as well as every kind of engine you can imagine! Then there was a huge flea market too with 500+ spaces -- lots of good junk!
Then Friday, they were off to Chicago where they spent the night before flying home on Saturday. We really did enjoy them and look forward to next summer, too.I'll close for now, but I've got some really good new recipes to put in my next post.
Mama Kay
Tuesday, June 19, 2007
Delicious New Recipe
I found this recipe in a magazine, and then tweaked it. We had it last night and it is really, really good. It's called Portabello Pizza Casserole. Now, don't be turned off by the name "casserole" in the title. It's not your typical casserole. I'd love to hear your comments if you try it.
PORTABELLO MUSHROOM CASSEROLE
2 8 oz pkg sliced baby portabello mushrooms
1 medium onion, diced
1 T. butter
Olive Oil
2 cups (or more) any coarsely diced veggie (asparagus, broccoli, eggplant, zucchini –
your choice)
1 regular size jar Ragu Chunky Spaghetti Sauce
30-40 slices pepperoni
1 pkg. Italian cheese, grated (2 cups)
Lawrey’s Seasoning Salt
Pepper, coarse fresh ground to taste
2 T. dried basil (or about 1 cup fresh, minced)
Preheat oven to 400. Place mushrooms in a metal colander over 9x13 casserole dish. (If you don't have a metal colander, you can just cook in the dish, then blot up moisture left from cooking with a paper towel.) Coat mushrooms lightly with olive oil. Sprinkle very lightly with Lawrey’s and pepper. Cook approximately 10 minutes in the oven.
While mushrooms are cooking, sauté onion and veggie (or 2) of choice in a skillet. Sprinkle liberally with basil. Season lightly with Lawrey’s and pepper. (If I have any leftover Polish sausage or something like that, I cut it into thin pieces and add it in, too.)
Remove mushrooms from oven. Drain liquid from mushrooms and then layer mushrooms in the bottom of the casserole dish. Top with sautéed onion and veggies. Pour spaghetti sauce over veggie layer, then top with pepperoni and grated cheese. Cook 20 minutes.
Can be served over cooked spaghetti. We just eat it with Triscuit Tomato/Olive Oil Crackers.
Serves 6-8 regular servings or 4-6 hearty servings.
PORTABELLO MUSHROOM CASSEROLE
2 8 oz pkg sliced baby portabello mushrooms
1 medium onion, diced
1 T. butter
Olive Oil
2 cups (or more) any coarsely diced veggie (asparagus, broccoli, eggplant, zucchini –
your choice)
1 regular size jar Ragu Chunky Spaghetti Sauce
30-40 slices pepperoni
1 pkg. Italian cheese, grated (2 cups)
Lawrey’s Seasoning Salt
Pepper, coarse fresh ground to taste
2 T. dried basil (or about 1 cup fresh, minced)
Preheat oven to 400. Place mushrooms in a metal colander over 9x13 casserole dish. (If you don't have a metal colander, you can just cook in the dish, then blot up moisture left from cooking with a paper towel.) Coat mushrooms lightly with olive oil. Sprinkle very lightly with Lawrey’s and pepper. Cook approximately 10 minutes in the oven.
While mushrooms are cooking, sauté onion and veggie (or 2) of choice in a skillet. Sprinkle liberally with basil. Season lightly with Lawrey’s and pepper. (If I have any leftover Polish sausage or something like that, I cut it into thin pieces and add it in, too.)
Remove mushrooms from oven. Drain liquid from mushrooms and then layer mushrooms in the bottom of the casserole dish. Top with sautéed onion and veggies. Pour spaghetti sauce over veggie layer, then top with pepperoni and grated cheese. Cook 20 minutes.
Can be served over cooked spaghetti. We just eat it with Triscuit Tomato/Olive Oil Crackers.
Serves 6-8 regular servings or 4-6 hearty servings.
Pictures from Kevin and Sarah's visit
I won't go into a long spiel right now about all our activities, but we did have a great time with Kevin, Sarah, Caleb and Anna here in northern Michigan.
It was unseasonably warm for early June, so we were able to enjoy the sugar sand beaches of Lake Michigan, swimming, and fishing (or "wishing" as I call it since we never caught a thing). My only regret now is that we didn't take more pictures.
I'll post some of these now. Caleb is almost 3 (in July) and Anna turned 6 months old while they were here. Caleb is full of life, speaks very clearly and in full sentences. Anna is a beautiful baby girl with huge, dark blue eyes and long lashes like her mom Sarah. Her disposition is so pleasant and she sits alone now and plays very well. We enjoyed both the grandkids so very much.
My intention with this blog is to post every week or so and include my sample menus for the week, recipes and grocery lists -- along with a few words of motherly advice that no one has asked for. But that's all for another day. For now, I just wanted to get this started.
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