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Sunday, 8 PM EST, Jack is Back! Can't wait!
24 hours and counting.
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New baby sister
16 years ago
... where the heartland meets the lake. A collection of thoughts and happenings from us to you.


This a sample post using Windows Live Writer.
Always looking for a better way to blog
Lets try a photo,
Cool, seems to work. Now lets post.
Enjoy!Bobby’s Goulash
2 pounds lean ground beef
2 large yellow onions, chopped
3 cloves garlic, chopped
3 cups water
2 (15-ounce) cans tomato sauce
2 (15-ounce) cans diced tomatoes
1 tablespoon Italian seasoning
3 bay leaves
3 tablespoons Worcestershire sauce
1 tablespoon House Seasoning, recipe follows
1/2 tablespoon seasoned salt
2 cups elbow macaroni, uncooked
In a Dutch oven, sauté the ground beef over medium-high heat until no pink remains. Break up the meat while sautéing. Spoon off any grease.
Add the onions and garlic to the pot and sauté until they are tender, about 5 minutes.
Add 3 cups water, along with the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, Worcestershire sauce, House Seasoning, and seasoned salt. Stir well. Place a lid on the pot and allow this to cook for 15 to 20 minutes.
Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 30 minutes.
Turn off the heat, remove the bay leaves, and allow the mixture to sit about 30 minutes more before serving.
Serve with garlic bread and a salad.
House Seasoning: 1 cup salt
1/4 cup pepper
1/4 cup garlic powder Mix the ingredients together and store in an air-tight container for up to 6 months. Use as a seasoning on meat and when cooking vegetables.