Mar 042008
To recap the weekend:
clean out car– yep, I cleaned my car.go grocery shopping– yeah, I totally did that- go swimming – no swimming. I did have a bath, but it’s not exactly the same
read– indeed, I am literate. Currently reading Arthur C. Clarke’s The City And The Starsfind something fun to do in Hamilton– We totally went to the recycling drop off. It was sorta fun.get rid of at least 2 monitors– as of last night, we got rid of all threeclean computer room– well, we got rid of monitors… that sort of countstake over the world– yeah, I wasted a lot of time doing so… must remove this gamecook something awesome– we made chicken lasagna which was great, a chili that was good, and some cookies that were pretty good.
8 out of 9 aint bad. Alan also let me win at Scrabble
Mar 022008
Slightly modified from Karen’s recipe
INGREDIENTS:
lasagna noodles
2 cups cottage cheese, creamed
3 cups diced, cooked chicken meat
2 cups shredded Cheddar cheese
1/2 cup grated Parmesan cheese
1 medium-sized onion, chopped
1 chopped green bell pepper
2 cups sliced mushrooms
4 tablespoons butter
2 (10.75 ounce) cans Campbell’s cream of chicken soup
1/2 cup milk
DIRECTIONS:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente; drain. (or use oven-ready)
- In a saucepan melt the butter and saute the onions, green peppers, mushrooms. Add chicken, chicken soup and milk; cook until smooth.
- In a 9×13 inch baking dish, layer noodles, soup mixture and cheeses. Alternate until gone. Bake in a preheated oven for 45 minutes.
