Sun and Moon

There seems to be an astronomical theme to our conversations today.

This morning, while watching--can you guess?--"Ni Hao, Kai-Lan," DD (oh, goodness was it DS? Sometimes I forget) remarked that "Mr. Sun" on the tv was Kai-Lan's sun, which was not the same as the sun in Barney's song, "Mr Golden Sun." Nor was it the same as our plain sun. This seemed perplexing.

The moon only added to the problem. DS spotted the moon as we left our playgroup today (mmmm, such yummy food--recipes follow). Immediately, there were requests for our moon songs--"I See the Moon," which is my family's staple; "Moon, Moon, Moon" by Laurie Berkner; and the very appropriate one we learned at the library:

Sister Moon, Sister Moon
You're out too soon
The sun is high in the sky
Go back to bed
Cover up your head
And wait for the day to go bye-bye-bye
Wait for the day to go by.

Then DD ran off looking for the sun in the opposite direction (not realizing that it was hazy and the sun was hiding to her left).

Eventually we got in the car, napped, and came home. I suggested we look for the moon at our house. But oh, no, this was not right--the moon, I was told (mercy, I forgot by whom again), was at Miss B's house, not ours. Apparently, our moon only comes out at night.

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Aunt Mary's Chicken

chicken breasts
cream of mushroom soup
milk
Swiss cheese
Pepperidge Farm stuffing
butter

I think its like a bunch of boiled chicken breasts cubed ­ enough to fill the bottom of the rectangle dish. Then a can of cream of mushroom soup with a half a can of milk mixed together, poured over top. Then a package of Swiss cheese layed over top. Then a package of Pepperidge Farm stuffing mix (the herb kind) with some melted butter sprinkled on top. Bake @ 350 for like 35- 45 min until its lightly browned on top and bubbly on the sides.

Miss B


Mushroom Asparagus Quiche

1-8 oz tube refrigerated crescent rolls
2 teaspoons prepared mustard
1 1/2 lbs fresh asparagus, trimmed and cut into 1/2" pieces
1 medium onion, chopped
1/2 cup sliced fresh mushrooms
1/4 cup butter, cubed
2 eggs, lightly beaten
2 cups (8 oz) shredded part-skim mozzarella cheese
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon each dried basil, oregano, and rubbed sage

Separate crescent dough into eight triangles; place in an ungreased 9" pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal perforation. Spread with mustard; set aside.

In a large skillet, saute the asparagus, onion, and mushrooms in butter until asparagus is crisp-tender. In a large bowl, combine the remaining ingredients; stir in asparagus mixture. Pour into crust.

Bake at 375 F for 2-30 minutes or until a knife inserted near the edge comes out clean. Let stand for 5 minutes before cutting.

Miss E via Taste of Home


Oatmeal Scotchies

1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup (2 sticks) butter or margarine, softened (used 3/4 cup vegan "butter" sticks)
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract or grated peel of 1 orange (used the vanilla)
3 cups quick or old-fashioned oats
1 2/3 cups (11-ounce package) butterscotch chips

PREHEAT oven to 375° F.

COMBINE flour, baking soda, salt and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: GREASE 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 18 to 22 minutes or until very lightly browned. Cool completely in pan on wire rack. Makes 4 dozen bars.

Nestle Butterscotch Chips bag (I brought these in pan cookie form)