Freed Journalists Reunite With Their Families [PIC]

Freed Journalists Reunite With Their Families [PIC]

I'm glad that a deal was finally work out to free those women.

Some late summer flowers

ITALIAN STYLE MEAT LOAF OR MEATBALLS

1 lb. ground chuck 3/4 c. Italian seasoned bread crumbs 2 tbsp. grated Parmesan cheese 1 egg 1 sm. can tomato sauce sm. amount olive oil for frying Mix ground chuck, bread crumbs, Parmesan cheese and egg. Shape loaf or meat balls. For meatballs, fry until brown in enough olive oil to keep balls from sticking to pan. For meat loaf place in pan. Pour tomato sauce over loaf. Bake at 350 degrees for 45 minutes to 1 hour.

This is a very simple meat loaf, you can sauté onions and green bell peppers to make it more lively.

Cheesy Broccoli Bake

This is one of my favorite dishes

Ingredients

• 2 pounds fresh broccoli, trimmed and cut up
• 2 tablespoons unsalted butter, plus more for greasing the casserole
• 1/4 cup chopped celery
• 1/4 pound fresh mushrooms, sliced
• 1/4 cup chopped onion
• 1 (8-ounce) can sliced water chestnuts
• 1 (10 3/4-ounce) can condensed cream of mushroom soup
• 1/2 pound cheese product, softened
• 1/2 teaspoon garlic salt
• 1/4 teaspoon pepper
• 1 cup grated Cheddar

Directions

Preheat the oven to 350 degrees F. Butter a 9 by 13-inch casserole.

Steam the broccoli until tender, about 10 minutes. In the meantime, melt the butter in a medium skillet over medium heat and saute the celery, mushrooms, and onion until softened, about 10 minutes; drain. Combine the broccoli and the cooked vegetables in a bowl.

Heat the soup and softened cheese product in a saucepan over low heat until the cheese melts. Pour it over the broccoli mixture. Add the garlic salt and pepper and combine.

Put it into the buttered casserole dish and bake for 20 to 25 minutes. Sprinkle the top with the grated Cheddar the last 5 minutes of baking.

cooking

"No surprise, then, that salting food is one of the first things taught in culinary school. When my instructor judged my soup to be flat he told me to take out a ladleful and salt it, then compare the two. This would help me to understand what he called "the effect of salt," he said. You don't want to taste salt in the food— that means it's been oversalted. You want it to taste seasoned— meaning that it has an appropriate depth of flavor and balance, is not pale or insipid.", [Michael Ruhlman, The Elements of Cooking]