We have become big fans of Brussels sprouts. People have made way too many unfair comments about these guys. Don’t pick on them just because they look like miniature cabbages. And it’s not their fault that they’re often over-cooked.
Try mixing these babies with herbs and spices or cooking them gently with some of your other favorite fall vegetables, and you’ll have a great treat. We have convinced our most skeptical co-workers to try them… and now they are recommending them to everyone!
Here is a slow-cooker recipe that we made recently for our co-workers. It is a great side dish for our Asian–Style Country Ribs!
I come from a little brood of 2 kids. Merle comes from a major tribe of 7 kids, all boys, by the way. I can only imagine. . . well, no, I really can’t.
The photo above is from the early years on the farm when the 7 brothers lined up to sing, which they always like to do. Merle is second from left.
Anyway, both kinds of families have their own particular advantages, and how lucky am I to have a toe in each!
A good many years ago, when Merle’s folks were still living on their farm but were starting to slow down a little, somebody in the family got a Christmas gift idea for them. Instead of giving them stuff when they were clearly starting to slim down their household, we decided to do fix-up projects around the homestead. Things they weren’t getting done or needed to hire people to do: painting, cleaning out the shop, fixing spouting, repairing mortar in the little stone smokehouse. . . those kinds of projects. Here we are in those early years painting the corn barn.
There is something down-right delicious about melted cheese, creamy sour cream, and tangy cottage cheese combined with a just-right mixture of browned ground beef, mushrooms, olives, and chilies.
We can’t stop eating this Casserole Verde. It’s the perfect weeknight meal after a long day. Bet you can’t stop with just one serving either!
Fix-It and Forget-It Christmas Cookbook, page 126
Prep. Time: 35 minutes
Cooking Time: 2-3 Hours
Ideal slow cooker size: 4-qt.
1 lb. ground beef
1 small onion, chopped
⅛ tsp. garlic powder
8-oz. can tomato sauce
⅓ cup chopped black olives
4 oz. can sliced mushrooms, drained
8 oz. container sour cream
8 oz. container cottage cheese
4 ¼ -oz. can chopped green chilies, drained
12-oz. pkg. tortilla chips, divided
8 oz. Monterey Jack cheese, grated, divided
1. Brown ground beef, onions, and garlic in skillet, in oil if needed. Stir frequently to break up clumps. Continue cooking until no pink remains in meat. Drain off drippings. Continue Reading...