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This strong yellow leafed hosta is not fragrant, but it is the top performer in afternoon heat in our humid generally high-rainfall gardening zone-8b.
The way I dealt with high temperatures and direct sun in the hosta garden was to buy a few tall copper misting heads that cooled the garden 10-20 degrees better than the near 100 degrees of a still summer afternoon. The coolness lasted almost two hours, until the sun began to fall behind the tall pines across the street to the west. The birds loved flying through the mist.
Pyrex glass casserole, #043 1.5 Quart. made in US. The pattern is in dark gold and the top doesn't match. Thrift store find. May 2012.
Golden Wreath 1967 promotional. Found it in the 5,200 photos Flickr popped up when I searched for "pyrex casserole".
13 in. long, 5 in. wide, 11 in high to top of robin;
design loosely derived from medieval tapestry, Flemish
Stoneware pottery is made from clay which, when fired to the appropriate temperatures, create vitreous or semi-vitreous fine-textured ceramic ware. It is opaque, stone-like, and absorbs very little water compared to earthenware. Usually a glaze or combination of glazes are added to the surfaces which, when fired, add colors and finishes of the potter's choosing. Stoneware is commonly used for functional pieces but is often artistically embellished through creative use of decorative elements, unique designs, carving, incising, and pressing of patterns into the clay before firing.
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A cooler day, so I made a chicken casserole. And this gives me one for the 365 treasure hunt, number 51 onions.
A recipe that every Texas household has (or should have), King Ranch Casserole with Mexican rice, black beans, and guacamole. Make sure you have plenty of salsa and pico de gallo on hand. It’s delicious! Note: it’s not Mexican and it has nothing to do with the King Ranch.
I went out for lunch with friends today. This was a DELICIOUS sausage and bean casserole with chorizo. I shed the greenery!
. . . and from what ebay tells me, this is a kaj franck design for arabia of finland (def kaj franck, maybe not arabia).
I love warm casseroles on cold days, and nothing can be better than creamy, sweet cornbread!
I've revamped this recipe and will be adding the newly revised one soon!!
This is my first time making this casserole. Actually, it's about half sweet potato and half yam because I didn't have enough sweet potato. Until this Thanksgiving, I always found this casserole reprehensible as a side dish, what with it being so sweet - more appropriate for the dessert table - and the marshmallows.
I don't know why but I broke down this year. Maybe it was because of the health benefits of sweet potato. Maybe it was experiencing how delicious it was when I had it along with regular mashed potatoes during Thanksgiving in New Orleans. Maybe it was because this is the first time I was spending the holiday at home instead of a different American city over the past several years. I really wanted to cook a very traditional American Thanksgiving this year, and practically every American table has a version of this. But above all the recipe is extremely easy.
5 medium sweet potatoes and/or yams
Half stick of sweet cream butter
1/4 cup of good maple syrup (less or more to taste)
Several gratings of fresh nutmeg
25 regular sized commercially made marshmallows (unless you're super fancy and want to use homemade ones, or alternatively, top with homemade meringue)
Peel your potatoes and cut into about 2 inch pieces. Boil until fork tender. Heat half a stick of butter in a pan until the milk solids turn brown and nutty. Pour into potatoes and start mashing with a fork. Add the maple syrup and grate as much fresh nutmeg as you like. My nutmeg was quite old (I bought a large container years ago at Costco but the opportunity to use it didn't arise as much) so I had to grate more to get the flavor, about half a tsp which is actually quite a lot for the dish.
After the potatoes have been thoroughly mashed and the ingredients combined, I put it into an 8x8 glass baking dish but use whatever you have. I started to put marshmallows only on the edges, then decided to dot the whole thing. It's really up to you. Bake in a 350 degree oven until the marshmallows puff up and turn a toasty light brown. Careful not to let them burn.
This is one of our favorite pasta casseroles!
Simple and you can make it some what different everytime by what you add in.
IMPORTANT...It makes enough for TWO casseroles!
It freezes wonderful and gives you another quick dinner for a later date !
It's wonderful with Garlic Cheese bread and a salad !
Pasta Casserole
2 - lbs ground beef
1 - 48 oz jar spaghetti sauce( Or your own homemade sauce)
2 – tablespoons sugar( we like more )
1 (16 oz) - pkg medium egg noodles
1/2 - cup margarine or butter
½ - tsp onion salt (or onion powder)
½ - tsp garlic salt (or garlic powder)
½ - cup grated Parmesan cheese
1 - 12 oz pkg shredded mozzarella cheese
Preheat oven to 350º Brown meat and drain fat. Add spaghetti sauce and sugar to meat; simmer 20 minutes. Cook noodles as directed (AL dente); drain and toss with margarine, salts and Parmesan cheese. Spray two 9x13 pans with non-stick spray. In both pans layer half the sauce, all the noodles, rest of sauce; top with mozzarella cheese. Cover with foil; bake 45 minutes.
*You can also add some sautéed green bell peppers, onions and mushrooms to the sauce..
I add in whatever I happen to have in the house.
*Note: Since this recipe makes enough for two casseroles I always freeze one for a later dinner!
Just sit out for maybe 30-45 minutes and then heat up at 350 for maybe and hour or so !
Here is a closeup of the squash casserole I cooked a few weeks ago and some lessons learned in its preparation.
The recipe from HEB's website will fill a 9' x 13' Pyrex casserole dish but can easily be halved. Of course, the first time around I wasn't sure how big of a container the recipe would fill or how it would taste.
While the oven is preheating to 400 degrees F., I sliced and diced a big onion and then sliced up 4 medium sized yellow squash. Then I sauteed the onion in a large skillet with some olive oil. After the onion has pretty well cooked down, a added the sliced squash and cooked until tender. The HEB recipe doesn't call for tomato or mushrooms, but a squash casserole I had many years ago had it, so I decided to add some but not precook it.
I remembered the veggies from that old casserole of my teens but didn't know how the thing was held together. Mix a cup of shredded cheese and a cup of bread crumbs in a BIG mixing bowl. (I tried to skimp on the number and size of bowls to save on items to wash up. That was a big mistake that cost me time and bother when I tried to stuff the casserole dish.) Beat a couple of eggs and add 3/4 cup (or less) of milk, about 6 tablespoons of butter, and a little sea salt and black pepper. Dump all that into the mixing bowl and add the cooked squash and onions. I also sliced a couple of medium size mushrooms and Roma tomatoes and added them to the mixing bowl.
Add the squash and other veggies which you have coated with the binder to the 9' x 13" casserole dish. If you use half the ingredients, it will fill a Corningware dish like you see above. You can add extra grated cheese and bread crumbs on top if you wish. Bake uncovered at 400 degrees F. for 25. It should be a little bit browned on top.
Mine came out looking perfect! Unfortunately, I was in such a rush that I had a HOT dish that was too big to conveniently carry to Leslie Anne's for dinner. So I scooped out half the casserole into this dish to take with me, covered the other half in foil, and put it in my fridge. Next time I'll probably make a half recipe portion. Both of us enjoyed it.
These casserole dishes were first sold in the 1950s, a time when casseroles were a staple of family cooking.
Taken for Flickr's Our Daily Challenge: 1950's
This one is marked Pyrex on the bottom and came with a black cradle, but there are some identical casseroles marked "Salton", that came with a square hot plate.
I cooked a medium sized squash casserole Saturday evening and brought about half of it to Leslie Anne's Sunday afternoon. My squash casserole has been a work in progress, and I am finally pleased with the results. To see a closeup of the casserole and the gold shimmer of my outfit, click on the photo. Tomorrow, I'll post photos of the rest of our meal.
Here is how I made the squash casserole. Last time I used an HEB recipe that filled a 9" x 13" Pyrex dish, but this time I wanted to fill a medium sized 6 cup Corningware dish. Although I bought three medium squash, I only used two of them. First I sliced them very thin and TRIAL FITTED them into the dish to make sure I had room and enough volume for the other things. In a mixing bowl, I beat one egg and added about 2/3 cup of milk to make the binder that holds the casserole together. Then I added the sliced squash, some sliced and diced onion, a sliced and diced tomato, about 3/4 of an 8 oz. package of grated cheddar cheese. and some bread crumbs. After mixed everything to coat the squash, I loaded it into the medium Corningware dish, covered it, and baked it at 400 degrees F. for 45 minutes, checked it, and gave it another ten minutes or so. Yummy!
One of our favorite comfort foods!
If you don't like Peas just leave them out or add a different vegetable if you prefer a different type pasta just add it ..It's a very forgiving recipe!
Great with home made biscuits.
Enjoy!!!
Ingredients
1/2 cup chopped onions
3 tablespoons butter or margarine, melted
2 (10 3/4 ounce) cans cream of chicken soup
2 cups shredded cheddar cheese, divided
1 cup milk
3 1/2 cups chopped cooked chicken ( can use canned or rotisserie)
1 –package egg noodles – cooked
salt
pepper
1 Can peas( drained)
1 sleeve Ritz crackers ( made into crumbs)
Directions
1. In a large skillet over med-high heat, sauté onions in butter until onions are tender.
2. Add in soup and 1 ½ cups cheese; gradually stir in milk.
3. Cook over medium heat until cheese melts; stir in chicken and egg noodles, salt and pepper.
4. Transfer mixture to a greased 2 ½ quart casserole; sprinkle with cracker crumbs.
5. Bake in a preheated 350° oven for 30 minutes or until heated through.
6. Top with remaining ½ cup cheese and bake 5 minutes or until cheese melts
Petittoni spiral pasta cooking in boiling water (you can see the
"boiling" water detail) in the bumble-bee pot!
Slice some onions, throw in brocolli and mushrooms and you've got a
meal... gratin!
Found at the local GW - price was $3 - BUT - it was Red Tag Day - so it was only $1.50 - I gladly donated the change from my $2 into the donation box.
This has beeen treated well and shows no signs of wear on the outside - and only a couple of utensil marks on the inside
First decent Pyrex in a LONG TIME!
Ingredients
* 2 cups sliced yellow summer squash (1/4 inch thick)
* 1 cup sliced zucchini (1/4 inch thick)
* 1 medium onion, chopped
* 1/4 cup sliced green onions
* 1 cup water
* 1 teaspoon salt, divided
* 2 cups crushed butter-flavored crackers
* 1/2 cup butter, melted
* 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
* 1 can (8 ounces) sliced water chestnuts, drained
* 1 large carrot, shredded
* 1/2 cup mayonnaise
* 1 jar (2 ounces) diced pimientos, drained
* 1 teaspoon rubbed sage
* 1/2 teaspoon white pepper
* 1 cup (4 ounces) shredded sharp cheddar cheese
Directions
* In a large saucepan, combine the first five ingredients; add 1/2 teaspoon salt. Cover and cook until squash is tender, about 6 minutes. Drain well; set aside.
* Combine crumbs and butter; spoon half into a greased shallow 1-1/2-qt. baking dish. In a large bowl, combine the soup, water chestnuts, carrot, mayonnaise, pimientos, sage, pepper and remaining salt; fold into squash mixture. Spoon over crumbs.
* Sprinkle with cheese and the remaining crumb mixture. Bake, uncovered, at 350° for 30 minutes or until lightly browned. Yield: 8 servings.
I made French Toast Casserole using the remaining 10-grain bread I had in my fridge. Tasty, but the bottom was still a little mushy. Should have left it in the oven another ten minutes or so.
Healthy new take on this comfort food staple - recipe found here: coreyrecipes.blogspot.com/2014/10/chicken-casserole.html