Today is the first day of the rest of my blog!

For some time now, I've wanted to blog, and today I've actually followed through. (Hooray for me!)  I strongly considered blogging about politics, and had thought up a pretty catchy title: "Clowns to the left of me, Jokers to the right" .  I thought I would pen daily rants about the politicians and pundits on both sides of the aisle who can't see the forest for the trees. So, from time to time, forgive me if I venture into the murky waters of politics here.  I also thought about using a blog as practice for the book about my family that I know is inside of me, just waiting to be coaxed out.  I ask your tolerance of my occasional recollections of childhood memories and reflections on life and relationships, mine as well as of those in my circle.  What I have decided to blog about is food, glorious food.  Any recipe you'll see here is one that I have tested and found to be wicked good.  The recipe may be from any number of sources, tweaked or in its' original form.  I'm no food snob, either.  I think a really tasty, quick to prepare dish whose humble beginnings are in a can of cream of celery soup is equally worthy as more time-consuming fare. Today is the first day of the rest of my blog!

Dinner Impossible?

Tonight, as most nights, I am charged with making more than one meal for dinner.  My 15 year old was content with reheated spaghetti and meatballs from last night. (I thanked my lucky stars.)  My 18 year old came home from one summer job at 3pm for Black Angus cheeseburgers (note to self: cheeseburger cooking method subject for future blog entry)  and then from his second job at 8:30pm starving for a porterhouse and a baked potato. (Notice the absence of all vegetables here.) To my mother, who lives nearby and is not quite the gal she used to be, a "breakfast dinner" was the only one of many choices I offered that sounded palatable.

Recipe of the Day:

 Hash Brown Casserole 

This recipe is one I adapted from one I found on b&bonline. I like my version better.

1 24 oz. bag frozen shredded hash brown potatoes (or better yet, buy the O'Brien variety* and skip the next 3 ingredients and step 2)

2 T. canola oil or butter

1 medium onion, chopped

1 small green or red bell pepper, chopped

1 10 3/4  oz. can of cream of celery soup

1 soup can full of milk (I use 1%)

4 oz.  shredded sharp Cheddar

Crystal Hot Sauce to taste ( I use about 8 good "splashes"

saalt and freshly ground black pepper to taste

sour cream

freshly snipped chives

1. Preheat oven to 350.
2. In a large pot, heat oil, then saute onions and peppers until soft.
3. Add soup, milk, cheese, hot sauce, salt and pepper.
4. Cook and stir  2 - 3 minutes on med. low heat.
5. Add frozen potatoes and continue to cook and stir another 2-3 minutes until well combined. 
6. Carefully pour into a 2 qt. oven proof dish that has been coated with non-stick cooking spray.  At this point, you may cover and refrigerate until later, or don't cover and pop in the oven.
7. Bake until potatoes are tender and dish is bubbly. If your casserole dish is shallow, 45 minutes should do the trick.  If it is deep, this could take an hour or as much as an hour and a half.  Also, only in a perfect world are all ovens perfectly calibrated!
8. If some find this a little spicy, serve with a dollop of sour cream.  Top with freshly snipped chives if you wish.
   

* I have only found the O'Brien variety shredded hash brown potatoes at Acme - the store brand.  For some reason, I always like this best when I use them, but I don't always shop at Acme. Like most folks, I follow the sales. I have also used the bargain brand at Sav'Alot, which works out just fine, and is considerable less expensive.