This is one of those posts that have, like the title says: A Little Bit of Everything! To start with TOMORROW IS MY HUSBAND’S LAST DAY AT WORK-HE’S OFFICIALLY RETIRING! Of course, that makes him happy (and me, too) – it’s ‘time’.
Next, working on square #2 for my friend & her husband (who’s awaiting a mechanical heart transplant). The Knit group is rallying nicely and we should have a good number of knit & crocheted squares to make an afghan. I’m sticking with ‘picture squares’ – those that have a knit picture in them. Square #1 is 9 small hearts; square #2 I’m just beginning and it’s a big heart surrounding a little heart. I enjoy the final product, but it’s lots of reading-every-single-line to get the pattern correct. Last night I had put about 1 1/2 hours into a nice wine-colored square, only to find that #1: the color didn’t make the design “POP” at all and #2: using the needle size I was, the pattern wasn’t showing, either. Ripped it out – switched to a light pink and smaller needles – we’ll see if that works.
One of my friends on Facebook posted about this interesting site (I’m not a tree-hugger at heart so please don’t get your hackles up); the woman who creates these ‘fashions’ IS making an environmental statement with her creations. I just think it’s interesting what she’s done using discarded materials like old cassette tapes, aluminum pop can tabs, left-over political door hangers and other things. Check it out – it’s very interesting – amusing –
http://recyclerunway.com/fashions/faux-fur-coat/
Got my van back from the transmission place – it’s a little stiff on the shifting, but it sure is nice to know that it’s MY car, not a rental. After getting the van back and chatting with the transmission guy he said he didn’t know I was using a rental then said: “I wish I’d known – you don’t want to know what I get rentals for” (so, of course, I asked him!) Turns out he also gets rentals from the same place. I paid $69.99 per day for a ‘regular sized’ car (the HHR) – HE gets small 4-passenger cars from them for $20 a day! Oh well…maybe next time I’ll ask, first?
The special needs Gym Night last Friday went well – I was a bit exhausted, as our two regular helper kids (high school kids who volunteer in our group) couldn’t make it and our one adult ‘helper’ also didn’t come – that left my partner (who does the devotions) and me. Let’s just say I spent a lot of time in the kitchen, between cooking/serving/cleaning up. We cooked and served 72 hot dogs and there were NONE left! My feet were killing me when I got home!
Have a few good-sounding recipes for ya:
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Slow Cooker Chicken and Dumplings
4 skinless, boneless
chicken breast halves2 tablespoons butter2 (10.75 ounce) cans
condensed cream of chicken soup1 onion, finely diced2 (10 ounce) packages
refrigerated biscuit dough, torn into pieces
Place the chicken,butter, soup, and onion in a slow cooker, and fill with enough water to cover.Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no
longer raw in the center.
(recipe: Mary Free – Marys Recipe Exchange)
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Chicken Casserole
2 large whole chicken breasts
1 1/2 onions, coarsely chopped
1 celery rib, chopped
Salt and pepper to taste
1 can cream of mushroom soup
1 can cream of celery or chicken soup
1 pint sour cream
1 1/2 tbsp. sherry, or dry white wine
1/4 tsp Lawry’s seasoned salt or plain salt to taste
12 ounces egg noodles, cooked
4 ounces butter, melted
Paprika or parsley for garnish
Preheat oven 350 degrees F.
Cook chicken with the onions, celery and salt and pepper in large pot covered with water for about 2 hours. Drain, chill, remove meat from bones and cut into chunks. (Save broth once drained for other recipes. Just put into ice cure trays and once frozen, transfer cures to a plastic freezer bag.) Mix remaining ingredients, except egg noodles and butter in a large mixing bowl. Melt 4 ounces butter and pour into a 9×12 inch pan. Pour the noodles on the bottom of prepared pan, and then layer the chicken over the noodles. Then pour the sauce over the entire dish. Bake 45 minutes. Sprinkle with paprika or parsley for garnish.
(recipe: MomsMenu.com)
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Hot Italian Beef Sandwiches – (Crockpot)
1 small lean boneless beef roast – sirloin tip or top round, 1-1/2 to 2 lb.
1 large white sweet onion cut into thin slices
1 envelope Italian salad dressing mix
1 cup water
1 jar sweet peppers rings (14oz. to 16oz.)
6 sub rolls
Place roast in crockpot; add onions. Mix salad dressing mix and water together. Add to crockpot. Cook on low for 8 hours or until beef is very tender. Remove beef from crockpot; shred; place shredded beef back in crockpot with onions. Add sweet pepper rings and cook on low for about 45 more minutes. Serve on sub rolls.
(recipe: Joan – 1_Comfort_Foods Digest)
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Fantastic Lime Bars
Bottom Crust Layer:
1 cup all-purpose flour
1/4 cup powdered sugar
1/2 cup butter or margarine
Top Layer:
2 eggs
2 Tablespoons fresh lime juice (approximately 1 large lime)
1/2 teaspoon grated lime zest (optional)
1 cup granulated sugar
2 Tablespoons all-purpose flour
4 to 5 drops green food coloring
For the Bottom Crust:
Preheat oven to 325 degrees F.
Mix together flour and powdered sugar. Cut in the butter or margarine until crumbly and the mixture clings together. Spread the dough in and 8×8-inch pan. Bake 20-25 minutes or until lightly browned. While
the crust is baking prepare the topping:
For the Topping:
In a mixing bowl, slightly beat the eggs. Add lime juice, zest, sugar,
flour, and food coloring. Mix well and pour mixture over the hot baked
crust. Bake for 20-25 minutes . Remove from oven and sprinkle with powdered sugar. Cool and cut into small squares. Yield: 8 to 12 servings
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Note: Recipe can be doubled and made in a 9 x 13-inch baking dish.
Prep Time: 20 minutes Cook Time: 50 minutes
(recipe: Joan – 1_Comfort_Foods Digest)
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Cheesy Chili Soup
1 can (28 oz.) diced tomatoes, undrained
1 can (15 oz.) kidney beans, rinsed & drained
1 can (14.5 oz.) beef broth
1 celery stalk, chopped
2 carrots, chopped
1/2 onion, chopped
2 t. chili powder
1 c. shredded Mexican style cheese
Bring all ingredients except cheese to a boil in a medium saucepan. Simmer on low for 25 minutes or until vegetables are tender. Stir in 1/3 cup cheese. Serve into bowls; top with remaining cheese. Serves: 4
(recipe: Sandy – Marys Recipe Exchange)
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Creamy Chicken Tortilla Soup (crockpot)
1 cup Pace® Picante Sauce
2 cans (10 3/4 ounces each) Campbell’s® Condensed Cream of Chicken Soup
1 pound skinless, boneless chicken breasts, cut into 1/2-inch pieces
2 cups frozen whole kernel corn
1 can (about 15 ounces) black beans, rinsed and drained
1 soup can water
1 teaspoon ground cumin
4 corn tortillas (6-inch), cut into strips
1 cup shredded Cheddar cheese (about 4 ounces)
1/3 cup chopped fresh cilantro leaves
Stir picante sauce, soup, chicken, corn, beans, water and cumin in a 4-quart slow cooker. Cover and cook on LOW for 4 to 5 hours or until the chicken is cooked through.
THEN:
Stir tortillas, cheese and cilantro into cooker. Cover and cook for 15 minutes. Serve with additional cheese, if desired
(recipe: Sandy – Marys Recipe Exchange)
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There ya go – lots of hearty, filling and body-warming dishes along with a rather unusual dessert using lime (for a change!). Weather-wise it’s been OK – right now it’s about 25 degrees F., sunny and clear. We did get around 4 inches of light, fluffy snow yesterday but the roads are clear and you can brush off the snow easily, so it’s no big deal (Amazing how blase one gets in the winter when you live in a cold state!) Hope this day finds you happily ensconsed in a nice warm environment while enjoying whatever amuses you!
Hugs;
Pammie