hosted by Laverne Diede & Rhonda Fitterer
Five Soup Hot Dish
- 1 – 1 1/2 lbs. hamburger
- 1/2 cup chopped onion
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 can cream of celery soup
- 1 can chicken with rice soup
- 1 can beef with barley & vegetables soup
- 1 bag chow mien noodles
Preheat oven to 350 degrees. In a large skillet, brown hamburger and onion until hamburger is no longer pink; drain if needed. Add soups to hamburger mixture; stir until combined. Add chow mien noodles and mix in well; transfer to a greased casserole dish and bake uncovered for 30 minutes or until bubbly.
Tomato & Avocado Salad
- 1/4 cup plus 2 Tbsps. freshly squeezed lemon juice, divided (2 lemons)
- 2 firm, ripe avocados
- 2 pints cherry or grape tomatoes, halved
- 1/2 cup diced red onion
- Olive oil
- Kosher salt and freshly ground black pepper
- 3 oz. baby arugula
Pour 1/4 cup of the lemon juice into a mixing bowl. Cut the avocados in half, remove the pit, peel them and cut in 1/2 inch dice. Immediately add the avocados to the lemon juice and toss carefully. Add the cherry tomatoes and red onion and toss again. In a small measuring bowl, whisk together 2 tablespoons of lemon juice, 1/4 cup olive oil, 1/2 tsp. salt, and 1/2 tsp. pepper. Pour enough vinaigrette over the tomato and avocado mixture to moisten completely. Add the arugula, add more vinaigrette, sprinkle with 1- 1/2 tsp. salt and 1/2 tsp. pepper, and toss well. Taste for seasonings and serve at room temperature.
