Ham Tetrazzini

This is a quick meal that even your picky eaters will like.

6 oz spaghetti
1 teaspoon salt
1 tablespoon butter
2 tablespoons chopped onion
1 can cream of mushroom soup
1/2 cup water
1/2 cup grated cheddar cheese
1 cup diced ham
optional- 1 cup diced peppers or chopped broccoli

Boil the spaghetti for about 8-10 minutes or until al dente, and drain.
While your spaghetti is boiling, melt butter in a skillet over medium heat.
Stir in chopped onion, ham and optional veggies until cooked, about 5 minutes.
Stir in the mushroom soup, 1/2 cup water and cheese. Heat and stir until the cheese is melted and distributed.
Add this creamy mixture to your drained spaghetti and stir to combine.
Serve with a side salad.

Sausage and Apple Stuffed Acorn Squash

2 acorn squash halved and seeded

1 tablespoon butter, melted

1/4 tsp garlic salt

1/4 tsp sage

1 lb sausage

1/2 cup onion, finely chopped

1 celery rib, finely chopped

2 apples, cored and chopped

1 cup fine bread crumbs (just toast up a couple of slices of bread and put in your blender to make fine bread crumbs)

1/2 tsp sage

salt and pepper to taste

1 egg, beaten

Preheat oven to 400.

Combine butter, garlic and 1/4 tsp sage and brush inside of your acorn halves. Sprinkle with salt and pepper.

Bake in a roasting pan with the cut side up. Bake for 1 hour until the squash is tender.

While the squash bakes, prepare your stuffing. Brown your sausage and make sure it is good and crumbled. Drain most of the grease and add your onion and celery, saute for about 4 minutes.  Add the apple and saute another 2 minutes. Pour your sausage mixture into a bowl and mix with your bread crumbs.  Stir in your beaten egg.

Fill you baked acorn squash halves with the stuffing and cover them with foil. Place them back into the oven for 20 minutes or until set.  You can top them with grated cheddar cheese if you like after they are out of the oven.

 

I have noticed that different Bishop’s Storehouses have different vegetable offerings.  I recently saw a storehouse with acorn squash and thought it would be good to add this for you.  Do not stress if you do not have all the spices.  The sausage has spices in it.  It will still be tasty.  You can also explore your spice cabinet and see if there is anything that you would like and add in!

Spaghetti Squash Hash Browns

2 cup cooked and shredded spaghetti squash

1 tablespoon oil

Heat the oil in a skillet.

Press the oil out of the shredded squash with paper towels.

Spoon out 1-2 tablespoons of the shredded squash and form them into little patties.

Place patties gently into the heated oil and let brown on both sides. about 5-7 minutes per side.

Transfer the browned patties onto a paper towel to drain of oil and serve warm.

 

I saw this recipe on a post from Healthy Holistic Living and thought of you.  You can serve these healthy hashbrowns alongside your eggs.

 

 

Powered by FAITH

My husband has been unemployed for three months now. We have been trying to rely heavily on our food storage and less on the Bishop’s Storehouse. It has pushed my kitchen creativity. I keep challenging myself to see how long I can go between Bishop’s Storehouse orders. I have found that cooking with food storage versus with the Bishop’s Storehouse orders takes more time and planning. I will admit that last night we had oatmeal for dinner at 9pm. 🙂 That was not my best food storage dinner. I have been amazed on other nights at what I have been able to make with our dehydrated pantry collection. It just takes a little more thought than I have to spare at times.

What has been taking ALL my time? Well, about three months ago we took our second daughter to the MTC to start her mission. She is serving in Argentina. I love having a missionary. It is second only to the feeling I have after giving birth. I am so stinkin’ proud of her. I could shout it from the roof top all day every day. As my husband and I drove off from the MTC and tried to get control of our happy/sad goodbye tears, we both said that we needed an Argentina mission t-shirt to show our love and support of our missionary. All the way home we talked about starting a business, not necessarily a t-shirt business but just a business in general. We have had lots of business ideas for years. The entire 25+ hour drive home from the MTC we discussed and prayed about a business and felt superdaluper good about it. The energy and Spirit that we felt as we made plans was unmistakable. Time flew by as fast as our ideas flowed back and forth between us. We had just experienced a very spiritually filling experience at the Salt Lake temple and our last few days with our missionary. We were on could nine plus some.

When we reached home, the energy continued. Two days after returning home, my husband was laid off from his job. The amazing thing was that he had an impression that morning of what was going to happen and so when the news came, he was prepared. We went to the temple each day for three maybe four days after that. Each trip we received direct instructions, comfort and counsel from the Holy Ghost. We were told through the Spirit that this experience was an answer to my prayers and that God was involved. We were told that the decision to start a business was supported by Him and that He would direct my husband in what to do and many other words of comfort and direction.

It has been three months. We still do not have income but our faith has never been stronger. I have learned so many things. I would like to start sharing some of them on this blog. This experience has been beautiful, HARD but beautiful. I would relate it to giving birth. I think we are in transition right now. You know that time when you can not seem to get a breath, you just want to give up, it feels overwhelming and everything and everyone is just not right? Then right after you pass through that moment it is time to push and then you have an angel in your arms before you know it. In hindsight, you would go through that pain and emotion one thousand times just for that sweet baby.

We have spent the past three months, praying, searching, pondering, fasting, going to the temple; building and strengthening our faith. As a result we have a little baby business that we feel really good about. It has a long way to go but we feel it is the right way. I think hardly thirty minutes go by in our lives that we are not praying about what to do next. Have you been there? Have you started a business? I would love to hear about your experiences. How has unemployment or under employment blessed you? I have a lot to share and I hope to over the next few days and weeks. Let me know what your business is. I will link to it. Let us support and share with each other.

Here is our new business MoGlo Tees It is also on Pinterest and Facebook.

UPDATE: We are not working on our MoGlo Tees at present.  It was lots of fun but fit was not bringing in enough money to support the family.  We hope to be able to start it up again someday.

 

Hoe Cake

1 cup milk with 1 Tablespoon white vinegar mixed in (this makes it like buttermilk)

1 Tablespoon shortening (melted)

1/2 teaspoon salt

1 teaspoon baking powder

2-2 1/4 cups flour

shortening or oil for skillet

Warm skillet with 1-2 Tablespoons of shortening or oil in the skillet.  Mix first four ingredients;add flour gradually.  Divide dough into 4 sections.  Once your skillet is hot, form each of the sections of dough into flat pancake like sections.  Brown the hoe cakes in the hot skillet until lightly browned on both sides and no longer doughy the middle.  The thinner you make the hoe cakes, the faster they will cook.  Keep that in mind if you are in a hurry.  These are great along side a bowl of soup.

Potato Cabbage Soup

1 tablespoon oil
1 tablespoon butter
1/2-1 head cabbage
1 onion, thinly sliced
3-6 garlic cloves, minced
1/2 teaspoon salt
4 cups chicken broth
1 pound Idaho potatoes, peeled and cut into 1/2-inch thick slices
3 dried bay leaves

Heat the oil and butter in a large saucepan over medium heat.
Add the cabbage, onion, garlic, and ½ teaspoon salt. Cook until the cabbage is slightly softened, about 5 minutes.
Add the broth, potatoes, and bay leaves. Simmer, covered, until the potatoes and cabbage are tender, about 15 minutes. Discard the bay leaves.
Using a blender, puree the soup until smooth and serve.

We like this soup with Hoe Cake on the side.