Canyon Park Cabin

This big white pine out “on the point” broke off in a windstorm a few years ago. Two years ago, there were wild honey bees in the holes that you can see about half way down the trunk. This past summer the bees were no where to be seen. The year they inhabited the tree there were thousands of them in and out of the tree, but they never bothered any of us. They were amazing to watch and fun to show people.

This is a photo of the deer trail in the front yard. This week I was driving down Canyon Park Road and saw two deer high-tailin’ it across the field. I knew they were headed for the canyon. They turned around and headed back in the direction they came from. About an hour later I was working in the cabin and looked out the window and saw two does in the front yard, well the garden, actually.

This photo shows the smaller of the two, shot from through the window of the kitchen. I’m certain that they were the doe and yearling that’s I’d seen up on the road.

About an hour later I looked out the window again and there were two bucks. I tried to get a photo of the bucks but wasn’t quick enough and the screen on the window interfered with the focusing. More towards dusk I counted 22 deer in the fields just to the east of the cabin. When they saw me they all took off on a run.

Tara says ” Heaven Pie ”
Supper Pie is really my name for quiche made with normal ingredients that I have on hand. It’s a great clean-out the fridge dish to use up leftover cheeses, meats and veggies. Use low-fat milk if that’s what you have on hand, you can even use canned condensed milk.

One thing to note is that you start baking at 425 degrees for 15 minutes, then lower the oven temp to 300 degrees for 30 minutes.

It’s best to cook or saute ingredients before adding them to the egg mixture, but you want to cool them a bit first so they don’t cook the egg when you add them.

Supper Pie

Preheat Oven to 425 degrees

• Crust for 9-10″ pie pan
• 1 cup shredded cheese
• 4-5 large eggs
• 2 cups milk, half n half or cream
• 1/4 tsp salt
• 1/8 tsp pepper
• 1/8 tsp cayenne

Buy or make a crust. I’m partial to “boughten” crusts for this, because we’re going for budget, quick, delicious, use-up-leftover type meal here, not fancy-baking-huge-mess type meal.

Beat the eggs slightly and add the rest of the ingredients. Stir in the fillings, pour into the crust, and bake at 425 degrees for 15 minutes, then reduce oven temp to 300 degrees and bake 30 minutes or until filling is set and knife inserted comes out clean.

Let stand 10 minutes before serving.

My favorite? bacon, onion & mushroom with little chunks of cheese. what would you add if you could? spinach, broccoli, tomatoes, ham? yum!

American Chop Suey ? ! ? I guess this is what it’s called in some parts of the country. All I know is that it’s not really goulash either.

Best with a slice of bread & butter, make a goulash sandwich or fork bites onto your bread!

Goulash

1 small onion, chopped

1 lb ground beef

2 cups macaroni

28 oz can diced tomatoes

1 8 oz can tomato sauce

dash worcestershire

1 T sugar

salt & pepper to taste

Don’t get fancy with this!

Cook the macaroni in a large sauce pan, drain water.
Fry onion in a little oil, until it starts to brown a little on the edges.

Add the ground beef, season with salt and pepper. Brown the meat and drain excess grease.

Add browned meat to drained macaroni, along with tomatoes and seasonings to taste.

Heat this very gently 10-20 min. on low heat, stirring occasionally. Doesn’t take long to make and even those pesky kids like it. well, first you gotta get them to try it . . . but this is a good old-time stick to your ribs supper.

My folks are going to be surprised when they see this recipe as one of the top of the list. Of course it was always an end of the grocery budget meal, we had home canned tomatoes, and our own ground beef. It’s not a requested meal, but one of those delicious budget stretchers. My kids always loved it too, and they were around when I made this recently. It disappeared; if you’re lucky enough to have some, the left-overs are great!