Subj : Re: Travelling
To : Ruth Haffly
From : Sean Dennis
Date : Sat Jun 17 2023 16:22:14
-=> Ruth Haffly wrote to Dave Drum <=-
RH> I've vague memories of my mom splitting dogs almost in half, stuffing
RH> the slit with left over mashed potatoes, adding some cheese and
RH> browning them in the oven. Very vague memories as she didn't do it when
RH> we got older--most of the time because there weren't any left over (or
RH> enough left over) mashed potatoes. She usually fixed just enough for
RH> the meal; if there was just a dab or so left over, it went to stretch
RH> the dog(s) supper.
1 16 ounce bag of wide egg
Noodles
8 oz Block of extra sharp Cheddar
Cheese
1/2 c Mexican blend shredded
Cheese
1 c Italian bread crumbs
2 5 ounce cans chunk light
Tuna in water
2 10.5 ounce cans of cream of
Mushroom soup
1/2 t Garlic salt
3 T Black pepper
1/4 c Vegetable oil
Boil egg noodles until tender with the oil, 1 tablespoon pepper, and
the garlic salt. Drain the noodles. Mix the noodles, soup, tuna and
1/2 cup of breadcrumbs with another tablespoon of pepper until fully
combined.
Slice Cheddar cheese into small slices. Top mixture with the rest of
the bread crumbs and pepper. Layer the cheese slices to cover the
top, then sprinkle the Mexican blend over top of that. Cover, put on
low heat on stovetop for 25 minutes.
Sean's note: I received this one evening from my friend, Gwendolyn,
online when I asked her what she was making for dinner. This is one
of her favorite "go to" recipes.
MM'd by Sean Dennis on 18 January 2017.
MMMMM
-- Sean
... I told my carpenter not to carpet my steps. He gave me a blank stair.
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