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MS Wannabe
MARTHA
STEWART WANNABE
I've always said there's only one job I'd like more than romance novelist, and that's Martha Stewart's job.I got into gardening after I read an article in her magazine about cutting gardens.
I got into flower arranging after I bought one of her books on
the subject.
I took up cake decorating after seeing another
article. And I have several different American art pottery collections that I'm always adding to.
Plus I love anything crafty.
 I also love to cook and bake.Though I sometimes go gourmet and spend all day in the kitchen preparing a detailed recipe, I thought I'd share some of my favorite easy comfort foods with you.As you can see, sour cream and/or cheese usually qualifies a recipe as a favorite of mine.
COMPANY CASSEROLE
This is a yummy casserole I got from a fellow teacher, Bev Hotchkiss.Teachers love to eat and most of my best recipes come from the wonderful potlucks we used to have on conference day.
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Layer One
8 oz. Egg noodles, cooked and drained, mixed with
6 green onions, chopped and
1 cup cottage cheese and
1 cup sour cream
Layer Two
1 lb. Hamburger, fried and drained and mixed with
1 can cream of tomato soup and
garlic powder and salt, to taste
Layer Three
2 cups grated sharp cheddar cheese
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Divide each of the
above and layer in casserole as follows: one half noodle
mixture, one half meat mixture, one half cheese, repeat. Bake at 350 for about 30-45 minutes, until bubbly and hot.
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HASH BROWN
CASSEROLE
I adore potatoes.Add cheese and butter and sour cream and I'm in heaven.This is another teacher's recipe and an annual Christmas dinner favorite at my house.
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2 lb. Package of frozen hash browns (the chunky, not the shredded)
1/2 c. melted butter or margarine
1 t. salt
pepper
1 cup sour cream
1 can cream of mushroom soup
1/2 cup finely chopped onion
5 oz. Grated sharp cheddar cheese
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Mix in and put in 9 x 13 pan.Refrigerate overnight and bake at 350 for 45-60 minutes
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BROCCOLI SLAW SALAD
This recipe I got from my sister, Eileen.I could eat the entire bowl of this salad, it's that addictive - and easy to make.And there's no sour cream or cheese in this one!
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1 package broccoli slaw (usually
found with the pre-packed lettuce in the store)
1 package
ramen noodles, crumbled, without the seasoning mix
1 cup
sunflower seeds
1 bunch green onions, chopped whites and
greens
Dress with:
1/4 cup water
1/2 cup
vegetable oil
1/3 cup apple cider vinegar
1/2 cup sugar
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Toss and
refrigerate for 3-4 hours, or until the noodles soften. Then
enjoy!
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FRUIT KUCHEN
Who could forget dessert?And I'll guarantee that you won't forget this dessert once you taste it.I'm not sure it's really a
kuchen.It's more like a custard fruit crisp.This recipe comes from another teacher friend, Joanie Butt.She's an expert baker in the German tradition.I love this best with fresh peaches or rhubarb.My sister Lisa prefers apples.Whatever fresh fruit you have around will probably taste great.
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Crust:
3/4 cup butter or margarine, chilled
1
1/2 cups flour
3 T. water
Cut together with a fork until crumbly (about the size of peas) and pat into pan going slightly up the sides.
Cut up enough fruit to fill the crust, fresh rhubarb, apples, peaches, strawberries or blueberries.
Mix and pour over fruit:
3 eggs
1
1/2 cups sour cream
2 1/4 cups sugar
1/2 t. salt
3 T. flour
1 t. vanilla
Top with streusel, mixed and crumbled over top:
1 cup flour
1/3 cup brown sugar
1/3 cup white sugar
1/2 cup butter, melted
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Bake at 350 for 20 minutes.Reduce heat to 300 for 30-45 minutes, until the top is golden brown and most of the moisture from the fruit has baked off.Serve slightly warm.Refrigerate leftovers - if there are any.
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