January 28, 2017 - Hello, I know it was been a while since I have written Vickie’s This and That. Life gets busy and I must admit I have just gotten lazy in my golden years. (That’s my excuse and I am sticking to it for now). I am now a great-grandmother 5 times, 2 girls and 3 boys. I always thought that nothing could beat being a “grandmother” but I now believe being a “great” is even better. Of course, the babies just get cuter, sweeter, prettier, and smarter each generation.
The weather this winter has been so different. Christmas was in the 70’s and then the two days of 15-degree mornings follow. And living in East Texas after these cold morning it was again 70-degrees. It looks like out winter cold will be all within a week’s time. February is nearly here and our coldest temperatures are usually in that month. I guess I will just have to wait and see if that happens this year.
When removing a cake from a pan, it may be easier to use two wire racks, placing one upside down on the top of the cake, and flipping the whole thing over, eliminating any worry of dropping the cake.
Gardening isn’t far off. Now is the time to get your gardening spot ready. I am not planting a large garden this year. I promised my children this ---- and they said “Sure, Mom, you have said this before and it never happens.” I am going to fool them for a change; however, I do see several rows of green beans in my future. And a few tomatoes, peppers, squash, cabbage, broccoli, and potatoes. Wait a minute, I am getting carried away again.
Tuna Fish Casserole
2 cans of tuna fish, drained
1/4 cup diced onions
2 cans of cream of mushroom soup
8 oz package of egg noodles
1 cup of shredded cheddar cheese
1 can drained English/green peas
1/2 - 1 teaspoon black pepper (to taste)
Cook noodles per package directions; drain and rinse with hot water. In 3 quarts baking dish, mix tuna, onions, mushroom soup, English peas and 1/2 cup of cheese together. Add cooked noodles and stir well to blend. (if casserole looks dry, can add a little milk). Top casserole with remaining cheese and bake uncovered in 350-degree oven for 25-30 minutes. Can also top with bread crumbs if desired.
Incredible Baked Meatballs
1 lb lean ground beef
2 eggs, beaten with 1/2 cup milk
1/2 cup grated Parmesan
1 cup panko or bread crumbs
1 small onion, minced
2 cloves garlic, minced
1/4 teaspoon oregano
1 teaspoon salt
Freshly ground pepper to taste
1/4 cup minced fresh basil (I just used dried as I don't always have fresh, just smash it a little in your hand before adding)
Mix all ingredients with hands. Form into golf ball sized meatballs. Bake at 350 degrees for 30 minutes
Great to use with spaghetti or egg noodles topping with favorite sauce.