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Give me a choice between cooking and baking, and I'd probably choose baking. It's always come easier to me. I guess it stems from a fear of getting burned. I've always been curious about cooking, though.
There's a recipe for Gloria's Ham Casserole in the May 2010 issue of Good Housekeeping magazine that I've wanted to try for a long time but I didn't have the opportunity until today. I tweaked it, though, since my parents aren't fans of ham or turnips.
I started at around 10:30 a.m. First, I gathered the ingredients.
That's my mom. She volunteered to cut the carrots while I got the other ingredients ready... Yup, that's the GH magazine.
These are the ingredients I used:
- 2 cups carrots, cut into cubes
- 2 tablespoons oil
- 2 cans of whole kernel corn, drained
- 1 cup frozen green peas
- 1/4 cup butter
- 1 can cream of mushroom soup
- 1 can evaporated milk
- 1 pork bouillon cube, dissolved in 1/2 cup of water
- 1 1/2 cups water
- 25 quail eggs, boiled and shelled
Take note that I didn't include the ham and turnips listed in the recipe.
Step 2: I sautéed the carrots in oil.
The instructions said:
Cook for 5 minutes or until tender.I'm not sure how long I actually cooked it, but it was longer than 5 minutes.
Step 3: I added the corn...
and the frozen peas.
Mmm.... side dish. :)
Step 4: I added the cream of mushroom soup, evaporated milk, dissolved bouillon cube and water, then stirred.
Mmm... soup?
Step 5: I let it simmer for 15 minutes.
Step 6: I added the quail eggs.
Voila! It's finished. The verdict: it's pretty good. It's really filling, though, so it's best for sharing.