Well, we awoke to a dusting of snow on the ground and another 30° early morning. I shook ice out of a daffodil yesterday morning. It rained almost all day on Saturday and by early Sunday there were little ice pellets in the double Erlicheer daffodils.
We had a really good weekend. An internet friend from Iowa was working in Missouri and swung by (way out of her way) to visit a couple of forum friends in southwest Missouri. It is a Farm forum that I have been a member of for several years. She is about our son's age. She is just a delightful person and was such an easy guest. We talked her into spending the night. I didn't want her driving back to town in a dark rainy night to find a motel. The only negative was the awful weather. All she got to see of the farm was from all the windows in the house. I hope she can come back during the summer. I promised her an ATV tour over the farm.
I served a spaghetti casserole that I hadn't made for some time. It makes a large pot so would be good for a crowd or to take to a potluck supper or to just divide and freeze for a later day.
Spaghetti Cheese Bake
Preheat oven to 400°
l lb spaghetti
1 bay leaf
1 large onion, chopped
1 to 2 lbs hamburger
1 small can chopped green chilies, not drained
1 med can sliced black olives, drained
1 small can sliced mushrooms, drained
1 quart tomatoes
1 lb mozzarella cheese shredded
salt and pepper to taste
butter and oil
Boil pasta with bay leaf in salted water. drain set aside.
Saute onion in small amount of butter and oil until very soft not caramelized.
Add hamburger and cook done, but not browned. Add mushrooms, olives, and chilies.
Stir well, add tomatoes, stir and heat through. Dump in spaghetti and mix well. I use tongs to lift and blending, try to get the ingredients all evenly distributed through the pasta.
I taste at this point for seasoning. I just added a bit of salt.
Pour into greased casserole, Spread cheese over top. Bake 30 minutes until the cheese is browned and crispy at edge.
Note: I like to separate out some into freezer containers and freeze for a later easy meal. I wait to spread fresh cheese on then. I also think you could cut the recipe in half.
This picture was taken as an afterthought so had been refrigerated. The casserole is not quite that firm.
Happy note: The peppers are coming up at last; I was getting worried.