Need Ideas!

Okay, so this Friday my oldest child's soccer team is having a team party...a HUGE party!! I need to bring something to the party for around 50ish people...the invite says 'entree AND salad' ... but really, I'm thinking more like finger foods/dips/easy things to eat...that being said...I need some ideas! Anyone got any ideas? I feel like I've used all my ideas so much, I'm tired of them...does that make sense?? Send me your thoughts .... I'm up for anything!!

Thanks so much and have a great day!

Premio Meme Award...

Katherine, from Smoky Mountain Cafe, awarded me the Premio Meme Award! I'm supposed to share seven things about my personality, then pass the award and meme on to seven other bloggers for them to do the same. What a great way for us bloggers to get to know each other! How neat that someone would want to know seven things about little ol' me!!! Here goes...


1. Christ-centered - My relationship with my Lord and Savior, Jesus Christ is the most important thing in my life!!!

2. Family-orientated - I love being with my husband and kids!!! They are my favorite people in the whole wide world!!!

3. Fair - I definitely have the "fair disease" as I call it!!! I always try to be fair with my kids in everything I do. The down side of this is that I want people to be "fair" with me! ;) lol... Sad to say, but most people don't suffer from this same disease!!! ;) lol...

4. Positive - I always look on the bright side of things!

5. Patient - I am very patient - which is such a good trait to have when you are dealing with four kids and their friends every day!!!

6. Punctual - I am always about 10 minutes early to everything! If I'm on time, I feel late! I really think it's inconsiderate to be late!!! I know sometimes you can't help it, but I HATE it when I'm not early!!!

7. Creative - I am definitely a creative person. My grandmother was an artist and I think I got her genes. I used to decorate cakes, I paint murals for my kids, I love to cook and bake. I also LOVE photography. I know my food blog doesn't really showcase this skill, mainly because I don't take the time to get artistic with it. I'm usually in a hurry 'cause we have 6 mouths to feed around here. Believe it or not, we have our own studio here in our house, where I photograph children (mine and others), babies, and pregnant moms! That's where my artistic side really shines through. I'm a portrait photographer - not a food photograher -- big difference!!!! I'm hoping my creative side will one day take me outdoors, because I definitely have a black thumb!!! ;) lol... One day....


This meme is being passed on to...

Tina from Mommy's Kitchen
Heidi from Tried-and-True Cooking with Heidi
Monica from Lick The Bowl Good
Teresa from A Blog About Food
Rachel from Rachel vs. "The Kitchen"
Kim from The Un-Gourmet
Chelsea from Mmm...Cafe

I won a giveaway!!!

(photo credit: Monica)

Just look at what I won!!! Aren't they beautiful? Monica, over at Lick The Bowl Good, was having a giveaway and I was one of the lucky winners! If you're interested, she said she found these at Hobby Lobby in the party planning aisle.

Now I need your help - what should I bake? Do you have any good recipes? Please share some and I'll give it a try and link to your blog for helping me out!! The pirate liners are already reserved for my youngest - he's a huge pirate fan!!! Now I just need help with filling up the rest of the liners!!! Can't wait to hear from you!!!

Just like Sonic's...

My whole family loves Sonic!!! If you're a Southerner, then you know of Sonic. It was probably one of your High School hangouts! Cherry Limeade is like their signature drink. It's so refreshing, it just brings a smile to your face!

Cherry Limeade Punch

1 can frozen limeade concentrate, thawed
1 bottle Sprite
1 jar of maraschino cherries
1 lime

Put in the limeade and then add the sprite. Pour in the juice from the cherries. Then add the cherries and sliced up lime for looks and taste.

Beef and Bargain!!!

I got my hubby a wok the other day at IKEA for only $7.99! I knew he would be making me Blog Chef's Mongolian Beef this week, so I called him up and asked him if he'd like me to get it. And of course he said yes!!! The meal was wonderful and so was my great bargain!!!

Mongolian Beef

1 lb flank steak
¼ cup cornstarch
2 teaspoons vegetable oil
½ teaspoon ginger (minced)
1 tablespoon garlic (minced)
½ cup soy sauce
1/2 cup water
½ cup brown sugar
2 tablespoons rice wine
½ teaspoon red pepper flakes
2 green onions (sliced)
1 medium onion (sliced)
Oil (for frying)

To make the sauce - in a sauce pan heat 2 teaspoons of oil. Add garlic and ginger, stir fry 10 seconds. Add soy sauce, wine and water. Add brown sugar and dissolve into the sauce. Add red pepper flakes. Bring the sauce to a boil and boil for 2-3 minutes. Remove from heat. Slice the flank steak against the grain into ¼” thick slices. Tilt the knife blade at a 45 degree angle to the top of the steak to get wider cuts. Toss the steak slices with cornstarch and let the beef sit for 10 minutes (this is very important, do not skip). Heat up about a cup of oil in your wok to about medium heat. Add the beef slices to the wok and cook for 3 minutes (or use a deep fryer). Remove the meat from the wok with a slotted spoon and drain on paper towels. Drain all of the oil from the wok expect about a tablespoon. Add onions to the wok and stir fry for 2 minutes. Add the steak back to the wok and pour in the sauce. Cook while stirring until the sauce began to bubble.

Serves: 4

Today is National Pigs-in-a-Blanket Day...

I know this is not your typical Pigs-in-a-Blanket, but it's close and it was a nice change!!! It's also from Paula Deen, so there's no way you can go wrong!!! This was very good, especially with a spoonful of Mayhaw jelly on top! yummm...

Sausage Bicuits

* Hickory Smoked Link Sausage, cut in 1/4" slices
* 1 can refrigerated biscuits (10 biscuits per can)
* orange marmalade or any other preserves


Preheat the oven to 375 degrees F. Spray 20 muffin tin cups with vegetable oil cooking spray. Remove the biscuits from the package and separate each one into round halves. Place the halves into the muffin cups. Press 1 slice of smoked sausage into each biscuit, pressing down so that the biscuit comes up around the edges of the sausage. Bake for 10-12 minutes. Remove the biscuits from the tins and place on a serving platter. Add a spoonful of marmalade or preserves on top!



For those of you not familiar with Mayhaw jelly...

Mayhaws are native to the swamps and lowlands of the Gulf Coast states in the US. They have been collected from wild trees by deep-southerners since antebellum times, and are rarely cultivated in orchards still today. Mayhaws are called berries, but technically they are members of the haw or apple family. In May, the red berries are gathered by hand or scooped out of the water in fishnets. The berries are boiled, then squeezed, to get clear coral colored juice that is made into “the best jelly in the world”. The Mayhaw Jelly dates from the Civil War era arid has been a traditional Southern treat. Here's a photo to show you what the Mayhaw berries look like...

Comfort Food Anyone?

As you know, we've been having some "oldies but goodies" this week, so I can put photos to their recipes! Well, with Beef and Beer Stew you gotta have some Cheese Bread!!! I found this recipe the other day on Teresa's site A Blog About Food. I think the only thing I changed was that I used regular Mozzarella Cheese instead of Part skim! I think I might like to try it with Cheddar next time. Also, keep in mind - it does have a biscuit like texture. This was very good! It really went perfect with our stew!!! yummm....

Round Cheese Bread

1 1/2 cups biscuit baking mix

1 cup shredded mozzarella cheese

1/4 cup Parmesan cheese

1/2 tsp dried oregano

1/2 cup milk

1 egg beaten

2 TB butter

additional Parmesan cheese

In a bowl, combine the biscuit mix, mozzarella cheese, Parmesan cheese, oregano, milk and egg (batter will be thick). Spoon into a greased 9-inch round baking pan. Drizzle with butter; sprinkle with additional Parmesan cheese. Bake at 400 for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes. Cut into wedges, serve warm.

And now for the stew recipe....

Beef and Beer Stew

Italian Herb Chicken

If you love slow cooker recipes...you HAVE to try this one, Italian Herb Chicken!! It's from McCormick...they have the most wonderful slow cooker packages...all you do is add a few ingredients and YUMMO!!! All 3 kiddos and hubby ate it up. With it we had asparagus, but salad and crusty bread would be PERFECT!!!

ENJOY!!

Just Eye Candy...

No recipes today. I'm just going back over some old favorite recipes and putting some photos to go with them, since we are all "visual eaters"!!!


This is one of our family's favorite recipes! This comes from my mother-in-law. This is not your normal Chicken Spaghetti either. First off, you cook it on the stove - it's a one pot meal! Secondly, it's a tad bit spicy!!! Very different - you gotta give it a try!

Chicken Spaghetti

This next recipe is also a "keeper" in our house. We typically only use it on special occassions though. It also calls for elbow macaroni, which I prefer - but I only had bowtie pasta in the house this past week.

Over-the-rainbow Macaroni and Cheese

Nachos for Breakfast???

In case you didn't know - I love making breakfast!!! Here's a really good Mexican recipe for you to try. Don't let the Chorizo scare you! It's kind of spicy if you taste it after it comes out of the pan, but it really tones down once you add it to the eggs and cheese. If you can't find Chorizo - you could always use normal breakfast sausage. I like my Breakfast Nachos just plain, but you can add whatever toppings you want.

Breakfast Nachos

3/4 pound Chorizo Mexican sausage
4 large eggs
2 or 3 handfulls tortilla chips
1 cup sharp cheddar cheese
1 small onion - diced
1 Tablespoon butter
1 Tablespoon water
2 teaspoons butter
1 pinch salt
your favorite salsa, or other toppings


Preheat the oven to 350 F. In a large skillet at medium-high heat, fry the chorizo sausage. When fully browned, remove the chorizo from the skillet with a slotted spoon and drain it. Set aside on folded paper towels. Reduce stove top temperature to medium and saute the onion in the grease left from sausage - for about 10 minutes - until caramelized. Prepare a large casserole dish by coating the bottom and sides with softened butter. Place casserole dish in oven to preheat. (This will help assure that your eggs set.) In a mixing bowl, lightly beat the eggs with the Tablespoon of water and pinch of salt. Add the sausage and stir to combine. Remove the prepared baking dish from the oven and add mixture from the bowl. Top with enough tortilla chips to create a thick layer above the egg mixture. Layer the cooked onion and cheese on top of the chips. Bake in preheated oven for 8 to 10 minutes - until eggs are fully set. Top with salsa and serve.

* This is a fun recipe to create your own variation. Try replacing the the chorizo with 12 strips of bacon - crumbled. Try skipping the caramelized onions and serve with with fresh chopped green onion. The sky is the limit.

Serves: 4

Today is National Garlic Day...

If you don't have time to roast your garlic for an hour in the oven for garlic mashed potatoes - then you will love our recipe!!! We just throw our garlic in the water while the potatoes are cooking! These potatoes are really infused with flavor!

Garlic Mashed Potatoes

2 1/2 pounds potatoes, washed and peeled
6 cloves garlic, slightly smashed
1/2 cup unsalted butter, cut in pieces
1 (8oz) pkg. cream cheese, cut in pieces
1/4 cup heavy cream
salt and freshly ground pepper

Cut the potatoes in quarters, place them in a stockpot with garlic and enough water to cover. Boil them over high heat uncovered until soft. Drain and mash the potatoes and garlic with a potato masher. While hot, add the butter, cream cheese, heavy cream, and salt and pepper to taste. Whip until smooth.

I know you're jealous!!!

Our good friend Heather made this delicious Banana Pudding Thursday at Bunko. Let me tell ya it's sooo good I just could not wait to make it this weekend! and it's not going to look good on the thighs either!!!! Kathy does not like banana pudding but she LOVED this!! So, if you're not a fan you still need to give it a try!!! You won't be dissapointed!!!!! PROMISE!

Banana Pudding

Ingredients:

2 large boxes Vanilla Jello Instant Pudding

1 tub whipped cream

1 jar marshmallow cream

1 container cream cheese (make sure you let it soften, or it will be very lumpy)

1 can sweetened condensed milk

1 box Nilla wafers

bananas (I usually use about six, but you could use more or less if you prefer)

Directions:

Make pudding as directed for pie filling. Pour in other ingredients and mix until desired consistency. Layer bananas, Nilla wafers and pudding mixture.

Just a note - This recipe is very forgiving. If you don't have all the ingredients on hand, it will still taste great. The only thing I would not do is use low fat ingredients. Heather tried it, but the pudding did not have near the same consistency or taste.

Kathy's Menu - Week 29 & 30

Saturday - Burgundy Pork Tenderloin, Mashed Potatoes, Asparagus, Rolls
Sunday - Chicken Spaghetti, Garlic Bread, Salad
Monday - Beef and Beer Stew, Cheese Bread
Tuesday - Taste testing... Chicken Cacciatore from Smoky Mountain Cafe, pasta, garlic bread
Wednesday - Leftovers
Thursday - Mongolian Beef, Broccoli, Rice, egg rolls
Friday's Fun with Kids - Sonic Night at Home!!! Make French Fries with your own toppings: cheese, chili, bacon bits, sour cream, etc..... Homemade Cherry Limeade! Jello Cake for dessert!


Saturday- Oven Steak with Potatoes, Green Beans, Rolls
Sunday- Southwestern Enchiladas, Borracho Beans, Spanish Rice
Monday- Beef Tips Cooked in Wine, Rustic Bread
Tuesday- Taste Testing... Brown Bag Burritos from Tried-and-True Cooking with Heidi
Wednesday - Leftovers
Thursday - Tortilla Bake, chips and salsa
Friday's Kid Request - King Ranch Chicken, salad, Snickerdoodle Cookie Bars for dessert!

No1here's Hummus Recipe...

This is one of my and No1here's favorites!!! We've been eating this together for almost 17 years!!! It goes great with veggies, but we love to eat it with Pita Bread. Enjoy :o)

1 (16oz.) can Chick Peas or Garbanzo beans, drained
1/3 cup Tahini
1/4 cup lemon juice
1 teaspoon salt
2 cloves garlic, halved
1 tablespoon olive oil
1 pinch paprika
1 teaspoon minced fresh parsley
water or plain yogurt, for consistency

Place the chick peas, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. If it's too thick - add a little bit of water or yogurt to get your desired consistency. Transfer mixture to a serving bowl. Drizzle olive oil over the mixture. Sprinkle with paprika and parsley.

My oldest son loves punch...

I'm not sure when I came across this recipe?! I knew I needed to give it a try - for my son's sake, of course!!! ;) He loved it!!! If you have any tried-and-true punch recipes - please share them. My oldest will thank you, and so will I!!!

Strawberry Limenade

1 1/2 cups pineapple juice
1/2 cup orange juice
1 T. freshly squeezed lime juice
1/2 cup sugar
1 pkg. frozen strawberries (in sugar)
4 1/2 cups lemon-lime soda

Place juices and sugar in a pitcher and stir well. Add strawberries and mix again. Slowly add lemon-lime soda. Serve immediately.

Authentic Mexican...

This is a very good meal! If you are only a Tex-Mex lover (Tara!!!), then don't waste your time. If you don't know if you like Authentic Mexican... give it a try - it's sooo worth it!!! I really love the potatoes in this dish - it really makes it!!!

Carne Guisada

1 pound sirloin steak, diced 1/4"

1 teaspoon oil

1 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon oregano

1/4 teaspoon cumin

1 teaspoon butter

1 teaspoon bacon grease

1 medium onion, diced

1 large potato, diced

1/4 teaspoon salt

1-2 cloves of garlic, minced

1/8 teaspoon pepper
2 cans (4.5 oz. each) of chopped green chilies

1 1/2 cups water, reserved from potatoes

1/2 cup cream

Pour oil into a very hot pan. Heat oil for a moment and add beef. Season with salt, pepper, oregano, and cumin. Cook until beef is deep brown on the edges, then set aside. Put your diced potatoes in a big pyrex measuring cup. Add water to cover, and salt if you like. Microwave for 5 minutes, set aside. In the same skillet that you cooked your beef in - add butter and bacon grease. Add your onion and garlic. Use a slotted spoon to remove potato from cooking water. Add potato into the skillet with the onion and garlic. season to taste with salt, garlic powder and pepper. cook until potatoes are browned. Add reserved water, cream, and chopped green chilies. Bring to a boil, then reduce heat to a simmer. Simmer until gravy is reduced, about a half hour.

Serve on fresh hot tortillas, with pinto beans and my Aunt Billie's Mexican Vermicelli on the side!!!

Sometimes I can be a food snob!!!!

It's my opinion that there's only one way to chocolate dip anything -- you HAVE to use Almond Bark!!! If you don't, it's just not the same!!! I can tell instantly if someone used Almond Bark or not. And sadly, if they didn't - sometimes I won't finish whatever they made. I know, I'm awful!!! So, check your local grocer or Walmart!!! Give it a try! You'll never go back to your semi-sweet chocolate chips!!!


This is one of my kids favorites!!! If there's strawberries in the house - this is what they're begging for...

Chocolate Dipped Strawberries

Surely, you weren't expecting a recipe - were you? If you really need one - look on the back of your Almond Bark package!!! ;)

My New Foodie Friend...

over at Tried-and-True Cooking with Heidi is celebrating her 100th post with a Giveaway!!! How exciting!!! You'll have to go over and check it out! I love checking out her blog every day. We have so much in common - both from small towns, both stay-at-home moms, both have a love of cooking, and both try to be frugal with our spending at the grocery store!!!

Just yesterday we used a recipe that I found over on Heidi's blog. No1here was about to start making his yummy yeast roll recipe, but realized he was out of buttermilk. So, I pulled up her recipe that I had previously bookmarked. She actually got it from the Duggar Family's site. If it's a favorite of 20 people - it has to be good!!!

But if you know my husband - he never sticks to a recipe!!!! The recipe originally calls for 1/2 cup shortening. Instead, he used 1/4 cup shortening with 1/4 cup butter. I asked him for his reasoning... he says that shortening and butter give different textures to dough. Shortening for more flakiness and butter for a bit more denseness and more "melt in your mouth" flavor. If you'd rather try the original recipe, you can check it out here! No1here's version has that old-fashioned quality to it, that reminds me of the rolls I used to eat when I was little. yummm...

No1here's Old Fashioned Yeast Rolls

1/4 cup shortening
1/4 cup butter

1/2 cup sugar

1 tsp salt

2 pkg. yeast

5 cups flour, divided

2 eggs

Combine shortening, butter, sugar, salt, yeast and 2 cups flour in large bowl & cut with pastry cutter. In a 2 cup measuring cup beat 2 eggs and then fill cup to 2 cup mark with hot water. Pour over dry mixture. Slowly add: 3 c. flour. Cover. Let Rise 20 minutes in warm oven. Pour onto floured surface.Knead. Flatten with hands into large pizza shape. Cut with pizza cutter into16 slices. Roll up from wide end to point. Place in greased pans leaving space for rolls to double in size. (can shape like crescent or lay on side where swirl shows.) Cover. Let rise in warm oven at least 20 min. Remove from oven. Preheat oven. Preheat oven to 375. Bake 20-30 min. depending on how dark you prefer. Immediately brush with 1 stick (1/2 c.) melted butter. Makes: 16 Rolls in 2-9”x13” pans

I love La Madeleine`s

La Madelieine's is one of my favorite places to eat. I never go without getting their Strawberries Romanoff! I love it so much that I found a copy-cat version years ago and I've been making it at home ever since. Here's their website to find a location near you! I hope you all have a Blessed Easter today!!!

Strawberries Romanoff

1 cup strawberries, hulled and rinsed
1/2 cup sour cream
3 tablespoons brown sugar
1 tablespoon brandy

Just before serving, rinse berries and trim stems with a paring knife. Mix remaining ingredients and let stand for 2 to 3 minutes.

No more take-out...

I have seen this recipe all over the net and I have really wanted to give it a try. I decided to go with Blogchef's recipe, for no other reason than I reallly like his blog!!! ;) lol... His Asian inspired recipes and photos really make me drool!!!;) Funny thing is... I've never been a fan of Chinese food until recently! I must be getting old or something?! This was a wonderful meal and very easy too!!! There is no reason to order out anymore - much better to make at home!!! And with easy recipes like this - there's no reason you can't!

Bourbon Chicken

2lb boneless skinless chicken breasts, or tenders
oil (for frying)
cornstarch (for dusting, optional)
Sauce-
1 garlic clove (minced)
¼ teaspoon ginger
¾ teaspoon crushed red pepper flakes (we used 1/4 tsp)
¼ cup apple juice
1/3 cup light brown sugar
2 tablespoon ketchup
1 tablespoon cider vinegar
½ cup water
1/3 cup soy sauce

Cut chicken breasts into bit sized pieces, then lightly dust with cornstarch. Heat oil in your wok and fry chicken bits in batches until lightly browned. Drain on paper towels and set aside. In a bowl combine all sauce ingredients. Pour into pan and bring to a boil. Add chicken bits back to the pan, reduce the heat and simmer for 10 minutes. Enjoy!

I LOVE this stuff!!!

I mentioned earlier that my oldest son's favorite thing to get at the Japanese Hibachi restaurants is their onion soup. Well my absolute favorite is their salad dressing!!! I can't get enough of this stuff. We finally decided to make it at home!!! This is very easy to make and definitely worth it!!! Tara and Cindy, too bad we're not neighbors anymore - I need someone to share this with!!!

Ginger Salad Dressing

1/2 cup onion, we used green onion
1/2 cup peanut oil

1/3 cup rice vinegar
2 tablespoons water
2 tablespoons fresh ginger
2 tablespoons celery
2 tablespoons ketchup
4 teaspoons soy sauce
2 teaspoons sugar
2 teaspoons lemon juice
1-2 garlic cloves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Combine all ingredients in a food processor. Mix on high speed for about 30 seconds or until all of the ginger is well-pureed. Keep in fridge until ready to eat. This really thickens up if it sits in the fridge overnight. This recipe makes about 1 3/4 cups.

New Southern Favorite in our House!!!

Supper was late getting on the table tonight, so we took a photo afterwards. I know it looks like a mess, but it was sooo good!!! I got two pretty important phone calls while trying to start supper, so No1here took over. Can anyone guess what that means? He changed the recipe up some!!! It was soo yummy... I was so hungry tonight but I don't think that's why it was so good -- it was just a darn good recipe!!! It came from Southern Plate, before it got tweaked a bit! ;) No1here said this reminded him of his mom's broccoli and rice casserole that we have at Christmas, minus the broccoli of course!!! All I know, is that it is a definite "keeper" in our house!!! Give it a try and let me know what you think.

Cheesy Chicken And Corn Casserole

1 Box Yellow Rice - (I used a 10oz. bag)

1 Stick Margarine - (he only used 6 Tbs. in the rice mixture and 1 Tbs. to brown the chicken in)

1 Tbs. olive oil (for browning the chicken)

1/2 onion, chopped (his addition)

1 Can Cream Of Chicken Soup

1-2 Cups shredded, cooked chicken - (we used 2 breasts, chopped and fried)

1 can Whole Kernel Corn (drained)

1 1/2 Cups Cheddar Cheese

Cook rice according to package directions. Fry your chicken in some butter and olive oil, then set aside. Saute your onion in the same skillet with the chicken bits. Add rice and all other ingredients, except for 1/2 C of cheese, into a bowl and stir until well combined. Spoon into casserole dish and top with remaining cheese. Bake at 350 for about thirty minutes, or until bubbly.

Fruit Dip, or...

I have seen so many different variations on this recipe here lately. Some use brown sugar with white sugar and some just use powdered sugar. Being a huge toffee lover, I knew I had to give this one a try! You can use this as a dip for your apples or other fruit or even on bagels! This particular recipe comes from Mennonite Girls Can Cook. If you've ever made this, which varying ingredients do you prefer?

Toffee Bagel Spread

8 oz. pkg of cream cheese, softened

3/4 cup packed brown sugar

1 Tbsp. vanilla

3 skor bars crushed (I used half a bag of Heath Bits, about 1 cup)

chopped peanuts, optional (I skipped this one)

Mix all of the ingredients together with a hand mixer and store in the fridge. The longer it sits the better it is.

Japanese Onion Soup

Both of my older boys have their birthdays fall during Spring Break each year. Well, one tradition that we have is we let the birthday child choose their favorite restaurant to eat at for supper that night. Well, my oldest always chooses a Japanese Hibachi grill where they cook in front of you. One of his favorite things to get there is their Onion soup. He loves it so much that only getting it once a year is not enough, so my husband decided to start making it at home. We had it for the first time this past weekend and it was awesome!!!! Here's the recipe he came up with...

No1here's Homemade Japanese Onion Soup

5 cups water
4 chicken bouillon cubes
salt and pepper, to taste
1/2 white onion, coarsely chopped
1 smashed clove of garlic
1/2 carrot, coarsely chopped
1/2 celery stalk, coarsely chopped

Thinly sliced mushrooms
Sliced green onions

One of the following options:

1/2 white onion that is thinly sliced, 1 cup veggie oil, milk, AP flour - dip your onions in the milk, then the flour, shake off and drop into the hot oil. Once golden brown, drain on a paper towel.

OR
French Fried Onions

OR
Tempura batter

You put the first set of ingredients in a pot & bring to a boil...then cover & simmer for a couple hours. Then you strain it, and then put in the mushrooms & green onions. Then you do the last step where you either put in the homemade fried onions, or store bought french fried onions, or drizzle tempura batter to make that bread-like consistency that is my favorite part!!! ;) Enjoy!

This serves about 6