Picky, picky eater…
Scrubby is as picky as they come. Honestly. I can put forth effort to make a fabulous meal, and he will say (only after I ask), “it’s okay”.
As you all know by now, I was married before, and I had to learn how to cook almost overnight. A friend bought me a Better Homes and Gardens cookbook for a shower gift, and the first thing I learned to make from it was meatloaf. Within a couple of years, he went from saying “Mom made it like this” to “You cook better than my mom!”
And I got used to that…meal after meal after meal.
Then I meet Scrubby. Years later, I’m still trying to please him, and it isn’t an easy task, let me tell you.
I experiment when I cook. It’s something my mother taught me over the years by example. And I’ll eat anything! Something I learned when I was told to eat the beets, or I wouldn’t be able to go see Santa that evening. At four years old, you eat the beets, like it or not. Or you won’t get the foot-long peppermint candy stick Santa gives out.
I experimented yesterday with dressing to go with the turkey - not in the turkey but with it.
Simple, but good! Scubby even raved over it and didn’t hesitate to tell me I could fix it anytime! Cool!
1 medium onion, diced
1 pkg. mushrooms, sliced (a can of mushrooms, drained, can be substituted)
4-5 tbs. olive oil
1 1/2 tsp. garlic powder (or 2 garlic cloves, minced)
2 cups water
1 can cream of mushroom soup
2-inch slice Velveeta cheese
1 pkg. Stove Top Stuffing
Saute onion and mushrooms in olive oil until translucent. Add water, mushroom soup, garlic powder (or two garlic cloves, minced, if you have it), and Velveeta cheese. Bring to a boil, stirring constantly. Remove from heat.
Add Stove Top Stuffing mix and let set until it has absorbed most of the liquid. Pour into a greased casserole dish. Bake at 350 degrees for 30 min.
