Friday, October 9, 2009

Food Friday

It is late. I just finished watching the movie "One Week". I was so impressed with not only the storyline but also by the fact it was filmed along the Number One Highway in Canada! What could be more Canadian than Tim Horton's, the Stanley Cup and a roll in the hay in the Rocky Mountains. On to Food Friday, thanks to my mom for typing out the recipe so I could have some bonding time with Levi and watch the movie. It reminds me of being in University and calling home for help on my first assignment. I was living in residence and only a few privileged students had typewriters, an even smaller few had the kind that you could type a line and preview and make corrections on a mini window on the top of the machine. If you wanted to type something you had to wait until someone with a typewriter went to PJ Melons for the evening or go to the lab in another building and it usually took me one hour to type on page. I should have stayed in typing class in high school instead of enrolling in phys ed where I was the only girl and had a year of floor hockey.

I dictated my first English essay to my mom over the phone and she typed it up and faxed it to me. I remember getting a good mark on the paper and all that was written by the professor was a note that said "Why is this assignment on fax paper?"
Here is a recipe idea to use up some of your left over turkey. Or you can go see Bruce at M&M Meats in Swift Current and get some chicken breasts.

Chicken Asparagus Lasagna 4 cups fresh mushrooms sliced 2 cups chopped onions 2 packages Knorrs Hollandaise Sauce (prepared according to package instructions) 1 pound package of Lasagna noodles cooked 2 pounds chicken or turkey breast cooked & thinly sliced Salt and Pepper to taste 2 12oz cans asparagus tips (do not use fresh or frozen) 1 tsp dried basil 1 tsp oregano 3 cups shredded mozzarella cheese 1 cup grated Parmesan cheese Method Saute mushrooms & onions until soft. Using 2 9X13 pans spread a small amount of Hollandaise on the bottom and place a layer of noodles on top, then cover with half the chicken and sprinkle with salt and pepper. Top with half the mushroom and onion mix then half of the remaining sauce and sprinkle with half of the two cheeses. Place all of the asparagus tips neatly in a layer over the cheese. Repeat the layers ending with the cheeses. Cook uncovered in a 350 over for 35 minutes until hot and bubbly. Let stand for 10 minutes before cutting. Serve with a salad with tart dressing to offset the richness.

Butterscotch Squares Melt 2/3 cup of butter, Add 2 cups of brown sugar, 2 well beaten eggs, 1 1/2 cups of flour, 2 tsp baking powder, 1 teaspoon of vanilla. Put into a square pan. Sprinkle chocolate chips on the top. Place in a 350 oven for a few minutes until the chips are soft. Take a table knife and swirl the chips through the squares. Cook until a toothpick comes out clean.

My grandma used to churn her own butter on the farm so my mom is a "butter snob" Grandma Bea taught her and mom taught me in turn that if you are going to bother to take the time to bake use the best ingredients which means butter not margarine!

I made the cake at noon and this was the cake by four. The whole thing was gone by nine! Cake a day that's what I say.

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