JUST SIMPLE SOMETHINGS

Coral Sunset

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How many of you remember dishes from the elementary school lunch room? Now I'm not talking about the sent in, pre-cooked stuff they serve to our kids today. I remember the lunch ladies with their white uniforms and hair nets, cooking everything up from scratch. We ate off of china and used real silverware. No plasticware with these ladies.

They used to make the best yeast rolls...

They were gigantic and you got two for a quarter!

Every other Friday was pizza day and you got one square slice for $.50 but it was so large, the edges of the slice hung off the dinner plate!

This dish was always a winner with my kids growing up ( they make it for their kiddos now!) You'll find similar recipes to this one under many names, but we always just called it "That macaroni stuff" lol

Ingredients:
1 pound lean ground beef
1 onion
bell pepper
2 cans tomato soup
6 oz. cooked elbow macaroni
Sprinkle of garlic powder (optional)
Salt and pepper to taste

Directions:
Place chopped onion, bell pepper, and ground beef in a large skillet that has been sprayed with cooking spray. Cook until the ground beef is well done. Drain off any excess fat.
Cook elbow macaroni in water for nine minutes. Drain, but do not rinse.
Add both cans of tomato soup to the cooked beef mixture. Drain the noodles and add to the mix. Add seasoning and stir well to mix the flavors.This is a dish that tastes even better the next day!

*you could use tomato sauce instead of tomato soup, but I prefer it in this dish.

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Purple Hues

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Weathered

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Orange Glow

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West Virginia Backroads

These photos were taken at a park in West Virginia, where a collection of antique farm implements were displayed. There were probably over fifty different tractors, trucks, etc. on display.(* note the hand-crank on the front )https://westvirginiadaytripper.wordpress.com/2014/05/10/cool-springs

Here's where I'll be sharing:
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Cherry Squares

I've been making these for years and they're always a hit!

Ingredients:

1 cup butter or margarine, softened
1-1/2 cups granulated sugar
4 eggs, beaten
2 cups all-purpose flour
1 teaspoon vanilla extract
1 teaspoon lemon juice
21 ounces cherry pie filling (lemon, pineapple etc. can be used)

Heat oven to 350 degrees F.
Lightly grease a 15 x 10 x 1-inch jellyroll pan or a deep cookie sheet.

Use a mixer to cream butter, gradually add the sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition.

Gradually add flour, beating well. Stir in flavorings. Pour the batter into prepared pan, spreading evenly. Lightly cut through the batter with a small knife to mark off 18 to 24 squares (your choice).

Spoon about 1 tablespoon pie filling into the center of each square, BEFORE BAKING.