A New Journey

I never knew my grandmother. She died from a terminal illness when I was 4 months old.  My mother tells me she cried when I was born because she knew she would not live to know me. I never felt her hugs or heard her laugh, yet I feel an indescribable bond with her and she is my hero. Her life is an amazing story and I have always wanted to write it. I am embarking on a new journey - the journey of my grandmother's life from my perspective.

There are parts of her past that I must become educated about. Specifically, Romanian culture in the early 1900's. It is my hope that there are some readers out there that can provide me with insight about Romania as I write my research notes about my grandmother's story. Ciao!

Great crock pot recipes

For those of you who've asked me to share some great slow cooker recipes from the Fix It and Forget It cook book, here are a few of my favorites:

Easy Stroganoff (pg 14)
Serves 4

1 can of cream of mushroom soup

1 14oz can of beef broth

1 lb beef stew meat cut into 1 inch pieces

1 cup sour cream

2 cups of cooked egg noodles

chopped, fresh parsley (optional)

Combine soup and broth in slow cooker and add meat

Cover and cook on high for 3-4 hours

then low for 3-4 hours

Stir in sour cream

cook on high 20 minutes more

Serve over cooked noodles, garnish with parsley

Spanish Stuffed Peppers (pg 64)

Serves 6

1 lb ground pork

6.8 oz pkg Spanish rice mix

1 egg

1/4 chopped onion

3 med size green bell peppers halved lengthwise and seeded

28 oz can chopped tomatoes

1 cup water

1 cup shredded cheddar cheese

combine beef, rice mix (reserving seasoning packet), egg, and onion in a bowl

divide meat mixture evenly and stuff into pepper halves

Pour tomatoes intio slow cooker, arrange pepper halves over tomatoes

Combine tomato soup, rice-mix seasoning packet and 1 cup water in a bowl. Pour over peppers

Cover and cook on high 1 hour and then on low 6-8 hours; twenty minutes before end of cooking time, top stuffed peppers with cheese.


Chicken with Bacon, Swiss and mushrooms (pg. 77)
Serves 6

3 slices bacon

6 boneless skinless chicken breast halves

4.5 oz jar sliced mushrooms - drained

1 can cream of chicken soup

1/2 cup shredded swiss cheese

Cook bacon until crisp, drain, reserving drippings. Crumble bacon

Cook 3 chicken breasts in bacon drippings until light brown, then place in slow cooker

Repeat with remaining chicken breasts. 

Top with mushrooms

Heat soup in skillet until creamy and pour over  chicken and mushrooms

Cover and cook on high 1 hour and then on low 2 hours or until chicken is tender.

Top chicken with shredded cheese and sprinklel with bacon

Cover and cook 15 minutes or until cheese melts.

Serve over wild rice.

Asparagus and Wild rice are great sides with this.