Sunday, January 27, 2019

Winter Storm Calvin Trillin Is Hungry For More Snow!


All that any of us can talk about is the upcoming week of horrible weather heading our way, and to get things started we have a Winter Storm to name. I decided to name this storm Calvin Trillin in honor of his Tummy Trilogy books. This storm is one that makes me want to stay indoors and cook up soup and hot dishes to pop into the storage freezer. It is the kind of week where we all just want to nest - stay inside and not venture out except to warm the car up so the battery doesn't die.


Calvin Trillin was a columnist for the New Yorker and Nation, and has written a number of nonfiction books, but I know him only for his books about food. American Fried, Alice. Let's Eat and Third Helpings was collected into one fantastic release called The Tummy Trilogy. If you fancy yourself to be a bit of a foodie than this is a must read. It is informative and funny and I have read and re-read this collection of stories probably five times in my life. It is guaranteed to keep you warm due to all the giggling you will be doing as you read. But it is the perfect read this week as we all try to hide away in doors away from the frigid temperatures that could be record breaking by Wednesday. I have seen forecasts of minus 53 for the overnight lows, and that is ridiculous!


So stay indoors and cook up some goodies. Hopefully you got to the grocery store to stock up, or maybe it is time to get inventive and use up some of those ingredients that have been hanging out in your pantry for far too long. Having the oven on adds some extra heat to your house, which is never a bad thing. I will share with you a recipe that I made recently to stock the deep freeze. It's really yummy and simple, French Onion Beef Casserole.


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French Onion Beef Casserole

 
Ingredients
  • 10 ounces egg noodles
  • 1 pound lean ground beef
  • 2 cans (10.75 ounces each) cream of mushroom soup
  • 1 jar (15 ounce) Lay's French Onion dip
  • 1 cup French's fried onions
Instructions
  1. Preheat oven to 350 degrees F. Spray a 9x13-inch baking pan with non-stick spray.
  2. Cook egg noodles in a large pot of water, according to package directions. Drain.
  3. Cook and crumble ground beef in a large skillet, over medium-high heat, until no longer pink. Drain any grease.
  4. Add soups and French onion dip to beef in skillet. Stir together to combine. Gently fold in cooked egg noodles to mixture.
  5. Pour mixture into prepared pan. Sprinkle fried onions evenly over top.
  6. Bake for 25 to 30 minutes or until thoroughly heated. Serve warm and enjoy!