How the heck did THAT happen??? Between February 10th and now (actually some time last week) I have generated ONE HUNDRED posts! I jumped from my 100th post-a-versary back then to over 200 now!!!
So I think that means Giveaway time. But this time I won't give unless I get - so in the spirit of summer potluck picnics - entry requires you to post a comment with your favorite "go to" dish to pass AND THE RECIPE PLEASE!!!
I'd love to say I was ambitious enough to cook them all up and pick the yummiest, but I know my own limitations - so it will be a random draw.
The winner can expect a "squishie" full of summery goodness, including one of my hobo lunchbags (which doubles as a hat!)
So I think that means Giveaway time. But this time I won't give unless I get - so in the spirit of summer potluck picnics - entry requires you to post a comment with your favorite "go to" dish to pass AND THE RECIPE PLEASE!!!
I'd love to say I was ambitious enough to cook them all up and pick the yummiest, but I know my own limitations - so it will be a random draw.
The winner can expect a "squishie" full of summery goodness, including one of my hobo lunchbags (which doubles as a hat!)
Comments
Boil potatoes and eggs until done. How many depends on how much potato salad you want; for the two of us I usually use 2 medium potatoes and 3 eggs. (My kids won't eat potato salad.)
Let cool, peel potatoes and dice to about 1/2" cubes; peel eggs and dice whites a bit smaller.
Smash yolks in a bowl and add 1 smallish spoonful mustard, 1 biggish spoonful dill relish, and 1 smallish spoonful sweet relish. Dump in diced potatoes and eggs and enough mayonnaise to hold it all together. Salt and pepper (and more relish or mustard if you like) to taste. Chill - this is better cold, so it's *best* made the day before.
Ingredients:
1 large can of chicken (I use Tyson - it flakes better IMO) - drained
1 bag ex wide egg noodles (or elbow noodles, etc)
1 can campbell's cheese soup
1 can campbell's cream of mushroom soup
8 oz frozen peas
Large pot of water
Dash of milk
Butter
Directions:
Place water on to boil, once boiling, add the peas. Let water come to boil and add pasta. Boil for required amount to make "al dente".
While pasta is boiling, mix all other ingredients in a separate bowl.
When pasta is done, drain and mix with other ingredients into casserole pan. Top with shredded cheese and pop into oven for 10 minutes.
Love you sis!
Cindy
You fry up minced beef with a chopped onion and chopped chillies, then add anything from the cupboard such as tinned tomatoes, baked beans, frozen peas and then add some gravy or beef stock and simmer. I then serve it with mashed potato, pasta or chips (fries). Nice and quick and easy.
love and hugs xxx
Crockpot Chicken
1 can cream of mushroom(roasted garlic is best!)soup
1 can cream of chicken soup
1 can cheddar cheese soup
4 large chicken breasts, boneless & skinless
Season the raw chicken (I use Johnny's Seasoning Salt and some pepper) and put in bottom of crockpot. Mix together all the soups (no water!) and dump over the chicken. Turn crockpot on low for 6 hours.
Serve with rice or noodles - quick steam of some veggies in the microwave and you have supper!
Great idea for your giveaway, Regina!
Regina in MI
Second, what a lovely blog you have here. I'll be back for sure!
2 tbsp cornstarch; 1 tsp salt;
1/2 tsp dry mustard; 1/4 tsp white pepper; 2 1/2 cups milk; 2 tbsp butter; 2 cups sharp cheddar cheese; 1 pkg elbow macaroni (cooked)
In medium saucepan combine cornstarch, salt, mustard & pepper. Stir in milk and add butter. Stirring constantly, bring to a boil over medium high heat and boil 1 minute. Remove from heat and stir in cheese until melted. Pour over macaroni in baking dish and bake uncovered 25 minutes or until lightly browned.
It's a hit every time!