By the time you read this article we will have returned from our whirlwind eight-day trip to Washington, D.C. This article is being written prior to my departure, so I cannot tell you whether we had a great time or not.

By the time you read this article we will have returned from our whirlwind eight-day trip to Washington, D.C. This article is being written prior to my departure, so I cannot tell you whether we had a great time or not.

I can assure you that I am going to be very tired and that I  have added a few pounds with all the food.

During the next few weeks we will share some food ideas and some of our experiences while traveling

If we did everything we were scheduled to do we have traveled the Norfolk area on a large cruise ship, floated down the Potomac River from D.C. to Mount Vernon, visited Thomas Jefferson’s Monticello, traveled by train through a small part of Kentucky, attended the largest yearling sale for potential Kentucky Derby winners and visited a great part of D.C.

Those are just a few of the items on our schedules so we will have a lot to share when we return.



Bulls eyes

Ring Pretzel

Chocolate kisses

M & M’s

Spray cookie sheet with Pam spray. Line pretzels on sheet and put one kiss in the pretzel. Bake at 250 degrees for 2-3 minutes.

Remove from oven and press one M & M into the middle. Let cool and remove from pan.

 

 Spaghetti casserole

4 ounces uncooked spaghetti

1 cup sour cream

1 egg, beaten

2 cups (8 ounces) shredded Monterey Jack cheese

1/4 cup grated Parmesan cheese

1 package (10 ounces) frozen chopped spinach, thawed and drained

1 1/3 cups French’s French-fried onions, divided

Preheat oven to 350 degrees. Cook spaghetti according to package directions using shortest cooking time. Drain. Combine sour cream and egg in 8 inch square baking dish. Stir in spaghetti, cheeses, spinach and  2/3 cup fried onions. Cover and bake 30 minutes or until heated through. Stir. Top with remaining 2/3 cup onions. Bake, uncovered, 5 minutes or until onions are golden.

4 Servings

 

Summer veggie salad

2 tablespoons butter or margarine

3 cups canned diced tomatoes, drained

2 cups zucchini, sliced and halved

2 cups fresh or thawed frozen corn

1/3 cup chopped onion

¼ teaspoon black pepper

Melt butter in large nonstick skillet over medium-high heat. Add tomatoes, zucchini, corn, onion and pepper. Cook 5 minutes or until vegetables are tender, stirring occasionally. Serve warm or cover and refrigerate until ready to serve. 6 servings

 

Hope you enjoy the above, and I will share a few cooking hints with you  prior to my departure. To lower fat in recipes that call for 1 1/2 to 2 pounds of ground beef use 3/4 pound extra lean ground beef mixed with one of rinsed, drained, pinto beans instead.

Brown the beef as usual with onions and other vegetables required for the recipe. Then add the beans and mash them with a potato masher. This is delicious in recipes like tacos, shepherds pie, sloppy joes and chili.

See you next week.