Sunday Dinner

With both Ted and I in Graduate School this year, to say our days are hectic are an understatement! We have to say "no" to a lot of our favorite activities, if just for a while. One thing that I refuse to give up, is the Sunday Night Family Dinner. Growing up, Sunday dinner was always a something to look forward to! My Mom would cook on Saturday, so that after church on Sunday, she wouldn't be in the kitchen for hours. We always sat at the dinning room table and used the "good dishes." At the time I didn't think this was so special, but today I realize just how special it was.

This took a lot of effort on my Mom's part, effort that I am certain she didn't always feel was appreciated. Today with my own family, I realize how very important it is, if not but for one night for the family to gather around the table, to talk and laugh, and to enjoy a good meal. Sunday night dinner has become something that now, my kids look forward to. Yes it takes a great deal of effort, however to have my family all around the dinner table together, it makes it all worthwhile.

Tonight, Catie has requested Mexican! (I am sure my Mom never thought of adding this into the Sunday selection) So for tonight, we are having Mexican Casserole and Guacamole Salad, and Strawberry Shortcake for dessert! I am listing the recipes below, in case anyone would like to have a change in your menu for tonight!

Monroe Mexican Casserole

1 1/2 lbs of ground beef 1 can cream of mushroom soup 1 can cream of chicken soup 1 bag shredded Mexican cheese 1/2 bag corn tortilla chips 1 can Rotel 1 can corn 1/2 onion (or to taste, Ted doesn't like onion, so I leave this out) Brown all the hamburger meat in skillet, meanwhile in a large bowl, combine canned soups, Rotel, and the can of corn. In a large casserole dish sprayed with non-stick spray, spread half of a bag of corn tortilla chips around the bottom. When meat is cooked and drained, stir into the soup mixture, then pour over the corn tortilla chips. Top casserole with bag of shredded Mexican cheese. Bake for 30 to 45 minutes at 350 degrees. Guacamole 3 large ripe avocados 1/4 cup of freshly squeezed lime juice 1/4 cup finely chopped fresh cilantro 1 small jalapeno (fresh not canned) finely chopped 1 clove finely minced garlic 1/4 cup finely chopped yellow onion 1 tablespoon olive oil 1/2 teaspoon of sea salt 1 tsp freshly ground black pepper ripe Roma tomato (chopped) in many areas of Mexico , the tomato is never included. put all ingredients in the food processor and mix. mixture should be chunky! Serve immediately, if you make ahead of time, make sure you put this in an air tight container, the guacamole will turn brown very quickly once exposed to air! oooooh soooo goood! Enjoy!