Nov 06, 2012
Quick & easy dinner idea!!
Ingredients, frozen perogies, tomato sauce, left over cooked veggies and cheese.
Spray your casserole dish with Pam, makes for an easier clean up. Decide how many perogies you each want to eat and place them on the bottom of the dish and cover with 1/2 can of tomato sauce ( ? 14 oz size ). Chop up left over veggies from last nights dinner, I planned ahead and pre cooked extra. Here I have added cauliflower, broccoli, green beans and butternut squash which were all fresh and steamed. You can use a bag of frozen veggies also. Cover with the rest of the tomato sauce and add shredded cheese on top. Bake @ 350F for 30 – 40 minutes.
Serve with a side salad. I almost forgot to take the 'cooked' photo, I was hungry. Very filling meal.
No trades people yesterday nor any return phone calls. Today I am moving on to collect outstanding monies owed. I am good at that and persistent. Besides we need the money to pay the bills so we can head out.
Lots of geese still hanging around here. Love listening to them and seeing them fly around us.
A flock of common Merganser ducks are hanging around for a few days. Photo of painting by John James Audubon from Finecomb.
I also wanted to share this photo taken in Patzcuaro during the Day of the Dead festivities by Bill & Dot Bell and posted on their Jaltemba newsletter this week.
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Any left over dish is always fun and easy looks yummy.
OK, you talked me into it. We will be there for dinner!