Classic and Modern Comparison

Now, this was done while in college. It an add out of a magazine. Sorry, I don't know which. The near postage stamp painting is a rendition of a dream I'd had one night. My best analogy is that this was somehow my mind working out all the columns and buildings that didn't make it to be appreciated today, and treatment of disposability of today's building materials. The yellow is meant to be striking.

Some Art Work with Kids

This is a cooperative drawing that I did with my kids and my sisters kids.

Delinquent

So I have been remiss in posting any recipes for what seems like forever. I've actually gotten a membership to Allrecipes.com and been adding like a maniac to this site.

So, I think that I'll just start linking to these. Hope for the best. And maybe expand this blog to include my love of food.

Check me out on Allrecipes.com. My name there is Mary.

French Onion Soup

Ingredients
• 4 medium onions
• 3 tablespoons safflower or olive oil
• 1/2 cup Port Wine
• 8 cups Wolfgang Puck Beef Broth (Available at Grave’s Shop ‘n Save)
• Salt and freshly ground black pepper
• Bouquet garnish made with sprig of thyme, 1 bay leaf, 1 celery stalk
• 12 slices French Bread, about 1/4-inch thick
• 2 cups grated Swiss cheese
Instructions
1. Thinly slice the onions.
2. In a large stockpot, over medium high heat, heat the oil and sauté the onions until golden brown, about 20 minutes.
3. Deglaze the pan with port. Add the stock, salt, pepper, and bouquet garnish and simmer for 30 to 40 minutes.
4. Dry the slices of French bread in a warm oven. Place 1 slice in each of 6 oven-proof bowls.
5. Pour the soup over the bread. Top each bowl with 1 slice of bread and sprinkle with 1/3 cup of cheese. Brown under the broiler.

Turkey Meatballs

1 pkg ground turkey
1 beaten egg
1 tbsp dried parsley
1/2 tsp dried oregano
1/4 tsp fresh ground pepper
1/2 C crushed gluten free pretzels
1/4 C finely diced onion

Mix together and create 1 - 1/5" diameter balls.
Place in non-stick frying pan on med-high heat with 1/4 cup canola oil.
Place all meatballs in pan and turn carefully with tongs until all sides are browned.
Place in freezer bags, or add to sauce and simmer away.

Yummy - Nobody will know they are turkey unless you tell!

Green Bean Tomatoes

Kendra’s Green Beans
(that are better than Steak!)

1 Can Green Beans, drained
1 Can Diced Tomatoes with Basil and Oregano
1 Cup Mozzarella Cheese (Shredded or cubed)

In a glass casserole dish with cover, mix all ingredients together and cover. Heat in microwave on Medium for 5 minutes. Serve and enjoy.

Ruby's Sonora Chicken Pasta

Got this from a co-worker. Don't want to get her into any trouble, so I'll hold back her name. :-)

Sauce
6 oz. jar of Tostitos Queso dip
1 small block of Velveta (optional)
1 small can of green chilis (optional)

1. Mix cheeses and chilis in a saucepan and heat on low.

Black Bean Salsa
6 oz. jar of your favorite salsa (Newman’s medium for me)
1 can Black Beans, drained and rinsed.

2. Mix salsa and beans in a bowl, set aside or chill.

Pasta
1 box Penne pasta

1. Cook according to directions on box.

Chicken
1 lb Boneless Chicken Breast
2 Tbsp Olive or Canola Oil
Garlic Salt

1. In a frying pan, add Oil and then Chicken. Sprinkle with salt on one side.
2. Cook over medium to high heat until chicken is cooked through.
3. Slice chicken into strips or chunks.

Putting it all together:
Place Penne on a plate. Spoon 2 or 3 Tablespoons of cheese sauce over the pasta.
Add a dollop (or more) of the Salsa on top of the cheese.
Place chicken on top or around the Salsa.
ENJOY!