Well, we had a couple days of rain, which were Saturday and Sunday. Probably not over ½ to ¾ of an inch, but it was much needed. During this time of year, for us, we normally only see some when a cool front passes through.

Today we’ll be sharing some recipes from a cookbook called, “Taste of Home…Casseroles and One Dish Meals.” It is an accumulation of meals from a ton of different people scattered all over our Country. I’ve found several good recipes from what little I’ve looked through it.

We hope you guys enjoy them!

First though, I’d like to share a little humor with you guys from our friend, Edith who lives in Washington State. Edith sends us stuff all the time and we love hearing from her.

Alphabet Trouble

After being married for thirty years….a wife asked her husband to describe her.

His left eye is still swollen….but the doctor has informed him that he is likely to see things much clearer in the future!

I don’t know about the rest of our male readers, but I CAN relate to that!

Then we have one from that “couple of cards” over in Mobile again…Bill and Sandy. Those two keep Deb and I in stitches about half the time!

The Norwegian Cabdriver

A drunk woman, stark naked, jumped into a taxi in Minneapolis, Minnesota.

The taxi driver, who happened to be an old, Norwegian man, opened his eyes wide and stared at the woman. He made no attempt to start the cab.

She said to him: “What’s wrong with you honey? Haven’t you ever seen a naked woman before?”

The old man said: “Lady, I’m not staring at you, I am telling you, dat vould not be proper vair I come from”.

She said: “Well, if you’re not staring at my boobs sweetie, what are you doing then?”

He said: “Vell, I am looking and I’m looking, and I am tinking to myself, vair in da hell is dis lady keeping da money to pay for dis ride?

On that note…let’s fire off the dern cook stove!

Steak and Rice Roll-Ups

• 1 cup finely chopped fresh mushrooms
• 2 green onions, finely chopped
• ¼ cup finely chopped green pepper
• 2 tablespoons butter
• 1-1/2 cups cooked long grain rice
• 2 tablespoons diced pimentos
• ¼ teaspoon dried thyme
• ¼ teaspoon dried marjoram
• 2 pounds top round steak (1/2 inch thick)
• 2 tablespoons canola oil
• 2 tablespoons plus one teaspoon onion soup mix
• 1 cup water

In a large skillet sauté the mushrooms, onions and pepper in butter until tender. Transfer to a small bowl; stir in the rice, pimentos, thyme and marjoram.

Cut steak into 6 pieces; flatten to ½ inch thickness. Spread evenly with mushroom mixture; roll up and secure with toothpicks.

In the same skillet, brown roll-ups in oil opn all sides. Add soup mix and water; cover and simmer for 1 to 1-12 hours, or until meat is tender, occasionally spooning cooking liquid over roll-ups.

Thicken the cooking juices if desired; serve with roll-ups. Be sure to discard toothpicks.

Elaine Selander Littleton, Colorado

Spanish Noodles “N” Ground Beef

• ½ pound lean ground beef
• ¼ cup chopped green pepper
• 2 tablespoons chopped onion
• 1-1/2 cups uncooked medium egg noodles
• ¾ cup canned diced tomatoes
• ½ cup water
• 2 tablespoons chili sauce
• ½ teaspoon salt
• Dash pepper
• 2 bacon strips, cooked and crumbled

In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in the noodles, tomatoes, water, chili sauce, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until noodles are tender, stirring occasionally. Sprinkle with bacon.

Kelli Jones Peris, California

Buttermilk Pot Roast

• 2 tablespoons Dijon mustard
• 1 boneless beef chuck roast (about 3-1/2 pounds)
• 4-1/2 teaspoons onion soup mix
• ¼ teaspoon pepper
• 8 medium potatoes, peeled and halved
• 8 medium carrots, halved
• 8 small onions, cut into wedges
• 1 cup buttermilk

Spread mustard over roast; place in a Dutch oven. Sprinkle with soup mix and pepper. Arrange vegetables around roast; pour buttermilk over the top.

Cover and bake on 350 for 2-1/2 to 2-3/4 hours or until meat and vegetables are tender. Transfer meat and vegetables to a platter and keep warm. Let meat stand for 5 minutes before slicing.

Skim fat from drippings; bring to a boil. Cook until liquid is reduced to 1 cup; serve with beef and vegetables.

Anne Powers Munford, Alabama