Posted on 11/11/2002 7:33:52 AM PST by Hillary's Lovely Legs
Lauren was burned over 82.5 percent of her body. As he watched his wife lie in a drug-induced coma in the ICU of the Burn Center at New York-Presbyterian Hospital, Greg Manning began writing a daily journal. In the form of e-mails to family, friends, and colleagues, he recorded Lauren?s harrowing struggle-and his own tormented efforts to make sense of an act that defies all understanding. This book is that e-mail diary: detailed, intimate, inspiring messages that end, always, as if a prayer for a happy outcome:
......
.............High class versus NO CLASS.
Considering the Muslim terrorists' goal is the destruction of Christians, they probably believe they succeeded when Muhammed or Malvo's shot hit its target. Thankfully, they didn't.
Layered Casserole The taste will remind you of beef stroganoff with the added flavor of tomato sauce. I leave out the sugar.
Ingredients:
8 ounces fresh pasta
1 (8 ounce) container sour cream
1 (8 ounce) package cream cheese, softened
1/2 cup shredded Cheddar cheese
6 green onions, thinly sliced
1 1/2 pounds browned and drained ground beef
2 (8 ounce) cans tomato sauce
1 tablespoon white sugar
2 tablespoons shredded Cheddar cheese
Directions:
1 In a large pot of boiling salted water cook pasta until al dente. Drain well.
2 In a greased 13x9 inch casserole dish layer the cooked and drained pasta noodles on the bottom.
3 In a medium size bowl combine the sour cream, cream cheese, shredded Cheddar cheese, and chopped green onions. Spread mixture over cooked pasta in baking dish.
4 In a small bowl combine the sugar, tomato sauce, and cooked ground beef. Layer this on top of the sour cream mixture in the baking dish. Sprinkle with additional shredded Cheddar cheese, if desired.
5 Refrigerate casserole overnight. Remove from refrigerator one hour before baking.
6 Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes. Allow to stand 10 to 15 minutes before serving.
7 If freezing casserole, allow to come to room temperature for one hour before baking.
Makes 8 to 10 servings
*************************************************
Chicken & Rice Casserole
1/2 c. butter or margarine
1 1/2 c. raw rice (Uncle Ben's is best)
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
1 1/2 c. chicken broth
4 c. boiled, boned, cut-up chicken or turkey
cornflake crumbs
Put butter in 2 1/2 quart casserole and melt. Mix all other ingredients together and stir in butter. Top with cornflake crumbs. Bake at 275 degrees for 2 hours. This freezes really well. My sister adds green peas for color.
**********************************************
Tater Tot Casserole
1 lb. ground beef
1 pkg frozen mixed vegetables
1 can cream of mushroom soup
1 can cream of chicken soup
1 bag frozen Tater Tots
Grated cheese, if desired
Brown beef; place in bottom of 2 qt. casserole. Drain vegetables; sprinkle on top of beef. Mix soups. Spread over vegetables; top with frozen Tater Tots. Bake at 350* for 45 minutes. Sprinkle with cheese.
******************************************
Mexican Chicken Casserole
* 4 boned chicken breasts, cooked, cubed
* 1 can tomatoes with green chilies
* 1 can cream of mushroom soup
* 1 can cream of chicken soup
* 1 can taco sauce, (4 oz)
* 1/2 cup chicken broth
* 1 package taco chips (I use corn tortillas if freezing)
* 1/2 cup grated American cheese or Classic Melts blend of Cheddar and American
Combine and heat tomatoes, soups, taco sauce and broth. Line bottom of casserole dish with taco chips. Add mixture of chicken and sauce. Top with grated cheese. Bake at 350 degrees until bubbly and hot. Serves 4.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.