Amanda D. Trying to get more sleep Amanda H. Getting healthy and my daughter’s UGA graduation Sara Traveling more Brooke Ringing in the New Year in Boston Ashlyn The 8 concerts I already have planned
Madison Traveling to New Orleans Leah Travel and maybe a new puppy Grace Wine Down Wednesday Tennis League Abby My friends’
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WHAT ARE YOU LOOKING FORWARD TO THE MOST IN THE NEW YEAR?
wedding next year Maggie
Traveling to the Grand Canyon with my family
W inner W inner P otluck D inner
ingredients • 1 lb ground beef • Salt and pepper, to taste • 3 tbsp butter • 2 cups sliced, peeled potatoes • 2 cups finely chopped celery • 1 cup finely chopped carrots • 1/4 cup finely chopped green pepper
BRAIN BREAK
• 1 cup finely chopped onion • 1 cup water • 2 cans (10-3/4 oz) condensed cream of mushroom soup, undiluted • 1 can (5 oz) chow mein noodles, divided • 1 cup shredded cheddar cheese
Inspired by TasteOfHome.com
You can make this dish to take along to any potluck — it’s always a hit!
directions 1. Preheat oven to 350 F. In a large skillet over medium heat, cook and crumble beef until no longer pink. Season with salt and pepper and set aside. 2. In the same skillet, add butter and sauté potatoes, celery, carrots, green pepper, and onion for about 5 minutes. Add water, cover, and simmer for 4–5 minutes. Stir in soup and beef until well incorporated. 3. Sprinkle half the chow mein noodles into a greased, shallow 2-qt baking dish, and spoon meat mixture over noodles. Cover and bake for 20 minutes. Top with cheese and remaining noodles. Bake, uncovered, another 10 minutes or until heated through.
BEGINNINGS BLANKETS CARNATION CAPRICORN
ICICLE PENGUIN PLANNING
RESOLUTION SNOWBOARD SOUPY
GARNET HEALTHY
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