Sunday, November 24, 2013

Sunday Salon finds me waking up to more snow on the ground.  I went to mass last evening, it would have been my dad's 100th birthday.  It was so cold, my feet were freezing.  The buses were running slower than usual, no idea why, but... Today I will be doing my darndest to tidy up my studio, I need to make book marks and heaven only knows where my stuff is.  It's very cold here.  My husband will be home so that will mean more meals than I really want to make.  And I should bake a cake, for my wonderful son and me.  I started to read Just what kind of Mother are You, Paula Daly,  and am not sure I can continue.  So I brought home a library request that  has a very long waiting list so I know I will not be able to renew, it's a chunckster. I've finally gotten the legs of a gate leg/drop leaf table together, painted and varnished. The underside of the top is also done, and the top will, hopefully, be stained on Tuesday.
similar to this one
While I was waiting for varnish to dry, I stripped and fixed and stained a harp back chair for my friend, The Chair Queen, (actually we're competing  for that title.)  Her family is growing and at the moment mine is not, so she gets first dibs on spare chairs. On the last day of class we have a Christmas social, everyone brings finger foods and we socialize.  Since I stay all day I try to make whatever I bring part of my lunch, so I'll be making "meat tarts" This recipe was given to me from my friend/neighbor Vi Fleming-King. Have no idea what the source was.
1 loaf sliced bread, remove crust and fit into muffin pan.
1 egg beaten
1 cup grated cheddar
1/4 cup finelt chopped onion
1 tsp. Worchestershire
1/2 lb. lean grd. beef
1/2 cup bread crumbs
1 can Golden mushroom soup.

Butter bread and place in Pamed muffin wells. Mix above ingredients, add salt and pepper to taste and spoon into muffin wells. Bake 35 minutes at 350F

Number Of Servings:
Makes 24 meat t
(I skip the buttering of the bread, even if the meat is lean, I still find it is fatty enough to brown, without the butter.)  The only thing I don't like about these is the top, so I may put a mushroom or two on top to "gussy" it up. And I sometimes add a little ketchup to zip up the flavor as well. And I use a cookie cutter to cut the bread in circles, I found that if I left is square, even though the presentation might have been interesting, the tips sometimes overbaked, if the bread is sort of even with the muffin well, I didn't have that issue. These freeze well, baked, and are easily re-heated.

Enjoy your weekend and stay warm.


Donna said...

Hope you stay warm! We have a cold front coming through here too now. Brrrr... It's a good day to stay inside! The recipe sounds good. Hope you have a good time at the social!

Vicki said...

It's a little chilly here today too, not like what you have but colder for Florida.

I've never heard of anything similar to that recipe so may have to try it on one of my "free" eating days.

Stay warm!

Elizabeth said...

We had snow here too, and VERY bitter cold.

It was 18 this morning and windy.

Thanks for stopping by my review of Gracianna...I hope you get to read it.

Silver's Reviews
My Blog

Mary (Bookfan) said...

We're supposed to get a dusting this morning - a little less than an inch. I can deal with that.
Thanks for sharing the recipe!

bermudaonion said...

I'm already tired of the cold weather. It sounds like you're really enjoying your refinishing class.

Jenny the Pirate said...

WOW ... I've never had anything like that, dear Irene. Sounds like a right interesting recipe. Stay warm.

National Pet Day...

This is our pet cat, he lived with us for 18 years, adopted from a shelter, best cat ever. RIP Keahan