I am always on the look out for lovely ideas and when those ideas come with tasty recipes and beautiful photos....well I just gotta share. Look these books up in your local library. You won't be sorry!
"May I a small house and a large garden have; And a few friends, and many books, both thrue, both wise, and both delightful too!"
Special K Bars
Combine 1 C sugar and 1 C Karo syrup in large pan and bring to a boil. Stir in 1 1/2 C peanut butter mix well. Remove from heat. Add 6 C Special K cereal. Stire well. Press into well greased 11 x 13 cake pan. Take 1 C Chocolate Chips and 1 C Butterscotch Chips and melt together in microwave. Blend and spread over bars.
One of the planet's most versatile grasses; bamboo can be eaten, worn, used to build shelter and boats - it's an amazing product of nature.
Quotation of the month:
“Life is either a daring adventure or nothing. Security is mostly a superstition. It does not exist in nature." Helen Keller
For I am persuaded, that neither death, nor life, nor angels, nor principalities, nor powers, nor things present, nor things to come, Nor height, nor depth, nor any other creature, shall be able to separate us from the love of God, which is in Christ Jesus our Lord.
Butter, for greasing dish
12 ounces wide egg noodles
2 cups heavy cream
2 1/2 cups whole milk
2 teaspoons all-purpose flour
1/2 teaspoon salt, plus more for pasta water
1/4 teaspoon freshly ground black pepper
2 cups (packed) grated Fontina
3/4 cup (packed) finely grated Parmesan
3/4 cup (packed) grated mozzarella
4 ounces cooked ham, diced, optional
2 tablespoons finely chopped fresh Italian parsley leaves
Preheat the oven to 450 degrees F.
Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.
Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving.