My employer has asked me to consider being one of the directors for a new program that our company is developing. It is a daycare concept that enphasizes enrichment over babysitting. We would be using a classical education type model that uses classic music and literature to enrich children’s lives and hearts. There is also a faith-based aspect to it … teaching children that there is a God out there that loves them. It is a concept that I can get behind whole heartedly.
So what’s the problem?
I want so desperately to be at home … feathering my nest … having my heart ready for my husband when he comes home … being there for my step-kids.
Life is hard sometimes.

This is a tuna casserole recipe for serving at home … it was never a big seller at the restaurant … and honestly, that makes sense.  Just about everyone thinks that they can make tuna casserole … and most of them can.  But this is the creamiest, yummiest tuna casserole ever!   It is old fashioned … just a bit “oakey” … not exactly what anyone would call “health food” …. but absolutely wonderful.  One of my employees offered it to us if we would name it after her.  So Barbara, thank you! 

Barbara’s Tuna Casserole

• 3 1/2 c. uncooked wide egg noodles
• 1/2 c. diced green chilies (8 oz.)
• 1 c. Cream of Chicken soup ( 9 oz.)
• 2/3 c. corn
• 4 oz. diced Velveeta
• 1 c. milk
• 6 oz. drained tuna
• 2 oz. shredded cheddar cheese

Prepare the noodles as instructed on the package.  Drain well, rinsing with cool water.  Combine all but the cheddar cheese.  Pour into a greased casserole.  Top with shredded cheddar cheese.   Bake in a preheated 350 degree oven for 30 to 45 minutes until bubbly.

Honestly and truly … you will love it.

I know, I know  … you were expecting something about food.  Well … I’m a food entrepreneur.  Feel any better?  Besides, I’ve just got to get this off my chest.

I was asked to sit in on a meeting yesterday with a man whose business is struggling.  His particular business is in an industry that requires the customer to pay a monthly service fee.  He recently lowered all of his prices in the hopes of attracting more customers.  When I asked how he had decided what they were going to charge  he shared that they had simply picked a number lower than the competitors.   Hmmmm…..   He then explained that his competitor is a huge national corporation.   Another hmmmm….  As we sat and visited, this business owner didn’t seem to understand that his competitor could make less per sale because their sales are many, many multiples of this man’s small, one city company.   If the big company only makes a couple of dollars per sale it doesn’t really matter because a little bit times a big number is a bigger number.   In the small business owners situation, a number that almost doesn’t even cover his costs times a small number of monthly sales equals a proportionally small final number.   My heart felt bad for the man, but how do you tactfully say, “You have no idea what you’re doing.”?   I just haven’t found the correct formula for that.  Any ideas?

To be successful in business, do I dare say it … to be successful in life one must count the cost.  You hear it over and over, but how many of us actually do it?  I’ve had my Jerry Springer moments where I shake my head and wonder how-the-who did I ever get here.  Of those who say that they have figured out the “cost” of a certain activity, how many actually count all of the costs?  The business owner above hasn’t … his number of clients has increased – duh! … but he is still losing money.   Another duh! 

What activity are you in where you haven’t fully counted the costs?  A failing business?  failing relationship? activities that seem to be sucking you dry?  Count the costs!   And if you find that the scale is not in the activities favor and you are unable to come up with any method of turning it around … Stop!

We were often asked to prepare items for executive breakfast meetings to be delivered from the cafe.  Talk about an early morning for us … yikes!  Over and over the item requested was our Quiche.   I’ve  just got to say, there are a lot of just ok Quiches out there.  The difference is not that the cook is less accomplished, it’s not even necessarily that the recipe is bad.  More often than not it is the ingredients.

Quiches, to be more than just “ok”, must be made with the best quality ingredients.  If you make a Quiche with skimmed milk … ick … you end up with a watery thing.  If you use inferior cheese, the taste leaves you unimpressed.  So … please use the very best quality ingredients if you are going for the WOW! factor.  Restaurant/cafe owners … the customers really will pay more for great.

Bonnie’s Best Quiche

Line a pie pan with your favorite pastry.  Flute the rim above the edge of the pan.  Cook a breakfast meat such as bacon, ham or sausage … or use some leftover ham or chicken.  Drain the meat well, pat it with a paper towel if necessary.  Break the meat up into small pieces and just barely cover the bottom of the pastry shell … too little is better than too much.

Combine one cup of shredded cheese, you can use a mixture.  (This is where you really get to play.)  Here are some examples of a few that I’ve used – Gruyere, Swiss, Jalapeno Jack, Sharp Cheddar, Gouda.  Sprinkle over the meat and top with an additional 1/2 cup of freshly shredded parmesan.  Combine 1 cup milk, 1 cup cream, and 4 well beaten eggs. Pour this over all in the pie shell.

Bake in a preheated 425 degree oven for 10 minutes.  Lower the temperature to 325 degrees for 30 minutes or until a knife inserted into the center of the Quiche comes out clean.    

Simply Elegant!

Variations: 

• Vegetarian using grilled or sauted vegetables … mushrooms, peppers, tomatoes (seeded), green onions,  peas, etc.  
• Get wild and use bar-b-qued meats … leftover chinese food.
• Seafood!!!!  Make sure that the seafood is cooked before it goes into the quiche.

I’m thinking that your house is as crazy as mine in the morning.  Yes?  We live waaayyy out in the country and so it takes us at least 45 minutes to get to town.  With two kids still at home, that means every day is a rush.  I am, of course, the slowest of everyone … have Mi-ki dogs to look after … and a house that screams for my attention.  (I am seriously looking into clothes that auto destruct when they hit the laundry basket.)  Consequently, the family is on their own for breakfast.   My husband is always asking for this recipe.  What makes it so wonderful - besides the taste and the health factor -is that you make it in the evening and it is good for all week long.  Yay!!!  I win.

Muesli 

• 2 1/4 c. oats (I use a combination of rolled and steel cut)
• 1 1/4 c. milk
• 3/4 c. dried fruits (raisins, craisins, dried raspberries, dried blueberries, etc.)
• 1/4 c. orange juice (the real stuff right out of an orange is best)
• 1/3 c. chopped nuts (pecans, walnuts, almonds)
• 1/3 c. honey (heat it up for a few seconds in the microwave)

Combine all of the ingredients in a large bowl and mix well.  Cover and refrigerate overnight.   Serve with additional milk/cream and honey as desired.

What could be easier???

I just love seeing my customers smile.  The best compliment of all was when a regular customer leaned in close to me as I was wrapping up her casserole and said, “My family doesn’t know that you make these”.  Nothing could have made me happier!!! Just imagining the smiles around her dinner table as her family oohed and awed … and her smiling and taking the credit for a job well done.   It absolutely made my day!

Delmonico Ham and Potatoes was from my mom.  She swears that it was one of Abraham Lincoln’s absolute favorites.  Who am I to question my mom?  So thanks, Mom, for a GREAT seller.  My customers loved this one.

Delmonico Ham and Potatoes

Ingredients:

• 1/2 # cubed ham
• 1 3/4 # cubed cooked potatoes
• 1 cup shredded cheddar cheese (4 oz.)
• 2 3/4 cups cream sauce (recipe below)

Layer cubed potatoes and ham in a greased casserole.  Pour the cream sauce over the top.  Sprinkle with cheddar cheese.  Bake in a preheated 350 degree oven for 30 to 45 minutes until bubbly and golden. 

Cream Sauce:

• 6 T butter (not margarine)
• 6 T flour
• 2 1/2 cups light cream or half and half
• 1/2 tsp. salt
• pepper to taste

Melt the butter in a sauce pan.  Add the flour when the butter just starts to brown.  Cook the roux until beautifully golden brown,  stirring constantly.  Slowly add the cream, stirring constantly with a whisk.  Add salt and pepper to taste, remembering how salty the ham is.  Cook slowly until bubbly.  Yummmm.

Serve with fresh green beans and fruit salad with Poppy Seed Dressing.  So pretty.

Enjoy!