On Dec 2, 10:28*am, Sky > wrote:
> On 12/2/2011 12:39 AM, JeanineAlyse wrote:
> > 26 oz. evaporated milk or heavy cream
> > * * Chopped chives to garnish (when I feel like it)
> > * * Shredded white cheese to garnish (always, and whatever white I have
> > on hand but for Parmesan, which I do not like)
> > Put all but the milk/cream (and chives/cheese) in a pot, bring to
> > light boil and then simmer just to cook the veggies through. *Stir in
> > the milk/cream, done!
> Thanks for the recipe. *Looks like a keeper, so I've saved it ;D
Glad you may find a like for this. I will be making it this evening
just for myself. Because of my yesterday retirement and no longer
cooking for several office companions, I will be portion-freezing for
several later on lunches or dinners. Time to clean out some of the
too much refrigerated veggies. It may take me a while to settle into
having on hand only what I may care to make for myself, and to get
into "stocking" only for the big to-freeze cooks I'll eat on my own,
or share with one of my still working there friends that has declared
she will expect delivery so as not to resort to her past of TV-type
frozen dinners while working. Hah! She can pick up, I'll not be
running any sort of delivery service, though I certainly remain caring
about how this never cooks and severely diabetic good friend feeds
herself!
....Picky