~~~Yadda Yadda Yadda~~Random "stuff" & recipes ♥

Okay, like Saturday was a very busy day around the old Randeeland Homestead, as ususal. Mary tore off the roof of the front porch because I bought a bunch of bundles of roofing shingles. Thank you so very much to my friends who have helped me make those $350 worth of Home Depit gift cards, and oh yes--thanks Gather ! ! !

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Anyways I had things to do to, so I had to do an easy meal for dinner...because it was hot in the house and Mary said I couldn't smoke her out with the grill...here's what I made for dinner last night...

Savory Chicken :

Ingredients I used---

1 Tablespoon vegetable oil
4 boneless chicken breast halves
1 can (10 3/4 oz.) cream of mushroom soup
1/2 C. water
1/2 teaspoon garlic powder

Directions

Heat oil in skillet. Add chicken and cook until browned. Add soup, water and seasoning. Heat to a boil. Cover and cook over low heat 5 minutes or until done. You can choose any one of the following: 1/4 teaspoon dried thyme leaves or 1/8 teaspoon ground sage instead of the 1/2 tsp. garlic powder...

and for tonight

Tuna Casserole:

Ingredients I use:

1 can (about 7 oz.) tuna, drained
8 oz. elbow macaroni
4 Tbs. butter
3 Tbs. finely chopped onion
2 Tbs. finely chopped green bell pepper
2 Tbs. all purpose flour
3/4 tsp. salt or seasoned salt
1/8 tsp. pepper
1 C. milk
1/2 C. frozen peas, thawed
1 can cream of mushroom soup
1 C. shredded Cheddar cheese
buttered soft bread crumbs

Cook macaroni according to the package directions until tender, drain and rinse. Melt the butter in a large saucepan; add chopped onions and bell pepper and saute over a low heat for about 3 minutes. Add flour, salt and pepper; and stir until smooth and bubbly. Add the milk and mushroom soup and stir over low heat until it's smooth and thickened. Then add the cooked macaroni, flaked tuna, peas and half of the cheese to sauce mixture, make sure to stir constantly. Pour mixture into 2-quart buttered casserole; top it with the remaining cheese and then the buttered bread crumbs. Bake at 350° for 30 to 40 minutes, or until nicely browned.

back to finding that spice cake recipe...........................