Beef Noodle Casserole

Family Casserole For a Cold Night I'm not sure of the source where I got this recipe from, because I have had it for years and have made it numerous times. It may have come from a friend or else a magazine as in those days we didn't have any computers at home. So it was either like I mentioned a magazine, a cookbook or from a friend. My husband Don is not too keen on casseroles as he really didn't grow up with them and he will eat it once but not really any left/overs, on the other hand my daughter enjoys casseroles.......so I just put some portions into the freezer and when I'm home alone I just heat some up for me. It freezes very well........well I shouldn't say my husband didn't eat casseroles they just baked different ones then we do here. 1 lb. lean ground beef 8 oz. tomato sauce 15 oz. can tomatoes 2 garlic cloves, minced 2 tsp. sugar salt and pepper to taste 3 cups egg noodle, cooked and drained 4 oz. light cream cheese 1 cup low/fat sour cream 4 - 6 green onions, chopped 1 1/2 cups cheddar cheese Brown meat and drain well.......Add tomato sauce, tomatoes, garlic, sugar and salt and pepper to taste. Cover and simmer for 45 minutes. Preheat oven to 350 deg. F. Combine hot cooked noodles with cubed cream cheese and mix well till melted. Add sour cream and green onions. In a greased baking dish layer 1/2 meat sauce, 1/2 noodle mixture, 1/2 cheddar cheese and repeat. Bake un/covered for 30 minutes till golden and bubbly. Serves 6. Notes; As you can see I forgot to take a photograph of the baked Casserole. Sometimes I add a sprinkle of taco seasoning, then it tastes Mexican. Today I'm linking to; Foodie Fridays. Food on Fridays. Friday Potluck. Frugal Fridays. Be sure and visit the other participants.

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Brooches

Today I'm linking to "Blue Monday"

Today I'm showing my Mom's [rip] two BLUE brooches. I can remember her wearing them sometimes in the summer when she would go to church. Sometimes even just a special occasion........she loved jewelery but this always stood out in my mind. I think because it was so delicate and pretty.

They are from the 1950's.........vintage floral bone china. Made in England....... hand painted and glazed. As you can see one of them is a bit chipped but I keep them because they were my Mom's. In a special place along with some of her other costume jewelery as a fond memory.

This one has some chips on it..... I guess I played a bit too much with it.

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Tzatziki and Olives

Is there any better dip then "TZATZIKI"............it is creamy and refreshing.
It's a perfect dip with pita, basically I could slather it on anything. It's perfect for shish kabobs being lamb/chicken/beef. This is super easy to make and super healthy for you.

You can buy ready made Tzatziki basically at any supermarket.........But why buy the full-of-chemicals-stuff. When you can make it at home in a few minutes.





Tzatziki Cucumber Yogurt
Source; Unknown


2 cups Greek yogurt [must be strained or the dry kind]
1 English Cucumber [seeded and grated, I find these have the best flavour]
1 - 2 garlic cloves, minced
2 Tbsp. fresh dill, chopped fine
1 1/2 Tbsp. Extra Virgin Olive Oil [EVOO]
1 Tbsp. vinegar
Salt to taste

Place yogurt in a bowl...and set aside.

Grate cucmber and place in a strainer. I like to use un/peeled cucumbers.

To the yogurt add the cucumbers, garlic, dill, EVOO, vinegar and salt.

With a spatula fold all together gently till well combined.

Place in the refrigerator for flavours to marry.




OLIVES.............
These are some homemade olives that my sister/in/law makes for us when we go to Turkey to visit my husband's family...........



Here are some photo's of Olives that they sell in Turkey daily at the outdoor Bazaars.......they are a must at every breakfast and throughout daily meals. They have large orchards of olive trees everywhere on the farms. First time I went I've never seen so many varieties of olives in my life........ I was totally blown away. I rarely saw any bottled olives like we have here in Toronto........most are all freshly made.



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Today I'm linking to 'Outdoor Wednesdays' be sure and visit.

"Blue" and WhiteTassels

"Blue Tassels"

Today I'm linking to "Blue Monday".

Thanks for visiting and stopping by.......

Turkish Carrot Salad

This is one of my daughter's favourite salads.........it's easy fast and healthy. I learned to make this from my Turkish sister/in/law. When we go over seas to visit my husband's family this is on the table quite a few times a week. They have these huge outdoor bazaars brimming with loads and loads of fresh veggies......and most of them are all organic. The carrots there are so sweet and you never have to peel them. It gives out more flavor, not like the supermarket carrots here which taste bland most of the time and you have to peel them especially during the winter months.

This is especially good with grilled meats in the summer but we make this salad all year round living in a four season country.




Turkish Carrot Salad

4 large carrots, shredded [I use a food processor so much faster]
2 Tbsp. chopped parsley


Dressing;

1/4 cup Tbsp. EVOO
2 - 4 Tbsp. lemon juice
Freshly ground pepper
Salt to taste
2 Tbsp. fresh parsley, minced
2 Tbsp. fresh dill. minced


In a salad bowl toss the shredded carrots with the chopped parsley...set aside.

I use a mini food processor I put the EVOO, salt and pepper to taste, parsley and mint to combine well.

Then I pour the dressing over my shredded carrots and mix well....and serve. This can be made ahead of time, we have even had it the next day and it tasted fine.



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