1/2 cup canned blueberries plus 1/4 cup blueberry syrup from can
Pour into a fancy bottle with an airtight seal. You may have to individually spoon in the berries depending on the size of the bottle opening. Seal and store in a cool dark place at room temperature at least 1 week. A serving suggestion is to add some extra virgin olive oil and dress a salad of pears . Gorgonzda , walnuts, and mixed greens. Makes 20 ou
1 can of Campbell’s Cream of Chicken or Mushroom Soup
In a saucepan cook the vegetables in unsalted water until tender. Remove from heat and drain. Stir in the soup and heat, stirring often Thin to the desired consistency with milk . Makes approrimately 3 -1/2 cups.
Cook noodles in salted water according to package directions. Remove 1/2 cup cooking liquid. Drain. Add just a little reserved liquid to moisten but not enough to really wet them. (You can also make a day ahead and reheat in microwave oven, adding more liquid if your noodles are dry.) Heat butter in large nonstick skillet over medium heat . When melted, add bread crumbs and garlic. Cook, stirring frequently , until golden brown ,about two minutes. Stir in parsley. ,scent 1/2 tsp. salt and pepper to taste. (can be made a day ahead , refrigerated and gently reheated stovetop .When ready to serve.
To serve , toss hot noodles with warm crumb mixture .Serve immediately This recipe yields 6 to 8 servings.
1 package unsweetened kool aid (just the dry Kool-aid ,don’t mix it into juice)
1 cup boiling water
11/2 tbsp. vegetable oil
In a bowl, mix flour, salt and Kool aid stir in water and oil . knead with hands for about 5 minutes . Store in ziplock bag for up to 2 months . Use like Playdough . Smells wonderful and takes on the color of the Kool Aid.