It's not really called "Saucy" but it did make a lot of sauce, so I think I could cut back on the sour cream next time. I am lucky to be able to find organic butter, sour cream and cottage cheese at our local grocer. I also had organic whole wheat rotini noodles on hand for this recipe. The family fought over leftovers, they liked it that much.
We awoke to all water pipes frozen. Oh glory. I can absolutely say, without care, that I am sick of this winter. It can leave any day now.
I helped Hubby work on the pellet stove, and we removed the auger, and are looking for a new one now. Last night Hubby was so cold, he was in bed with a sweatshirt on, and the hood up. I had to laugh, he looked hilarious. It really was that cold. My hands hurt to knit.
Hubby picked up the price list for meat chickens - Jumbo Cornish Rocks, $1.20 each. Last year we raised White Rocks and they were too small. We are still contemplating.
Last night we got a call that Hubby's niece's daughter (17) was in a car accident. We have yet to hear if she is okay, but her passenger was sent up to another hospital with various injuries. The passenger ended up in the back seat after impact. Unfortunately, the daughter driving had pulled out in front of someone, and it was a road where folks drive 55mph or more. I was told the woman who hit them is okay. Ironically, one of Hubby's nephew's boys, had been in the area at that time, and actually was one of the first folks to come upon the scene.
Here is the original recipe (from the 1968 cookbook, The Pots & Pans Cookbook, by Ann Seranne, and Joan Wilson), noted with our changes (other than using organic, or home grown items):
1/2 cup finely chopped green onions (I used shallots)
1 clove garlic, minced
2 Tbsp. butter
1 cup cottage cheese
2 cups sour cream
5 dashes Tabasco (or homemade hot sauce)
1/2 tsp. salt
1 pound can salmon (I used pouches of wild caught salmon)
6 ounces medium noodles (we used 12 oz. organic whole wheat rotini, there is that much sauce)
1 cup shredded Cheddar cheese (we used a bit more)
1. In a 10 inch skillet saute onion and garlic in butter until onion is transparent and tender. Empty into a large mixing bowl.
Note: I simply removed my skillet from the burner, and onto a hot pad. I mixed right in the same pan.
2. Stir in cottage cheese, sour cream, Tabasco, and salt. Stir in liquid from can of salmon. Flake and add salmon. Mix lightly.
3. Preheat oven to 325°F. Grease open baker (10 x 6 x 2 in.)
4. Cook noodles in 3-quart saucepan according to package directions. Drain and stir into salmon mixture.
5. Turn mixture into baking dish and sprinkle with shredded cheese. Bake in preheated oven for 30 minutes, or until cheese is melted and lightly brown.