Cooking: Cabbage Casserole

Ingredients:
1 head cabbage, chopped
1 onion, chopped
3-4 cloves garlic
2-3 cups shredded cheddar cheese
2-3 cups corn flakes, crushed
1 stick butter
salt & pepper, to taste
1 cup mayo
1 recipe Cream of Celery Soup (or 2 cans Campbells + 1 cup milk)

In a bowl, combine Cream of Celery soup, mayo, and garlic. Add salt & pepper to-taste.

Melt butter. Combine with crushed corn flakes.

In a greased 9"x13" pan, add:
1/2 the corn flake mixture
cabbage & onion
spoon soup & may mixture over the top
remaining corn flake mixture
cheese

Bake at 350° for 45 minutes.

Cooking: Cream of Celery Soup

Another "cream of" soup: Cream of Celery

Campbell's Cream of Celery Soup ingredients: Water, Celery, Vegetable Oil (Corn, Cottonseed, Canola and/or Soybean), Modified Food Starch, Wheat Flour, Cream (Milk), Contains Less than 2% of: Salt, Dried Whey (Milk), Margarine (Corn, Cottonseed, Canola and/or Soybean Oil, Water, Beta Carotene for Color), Monosodium Glutamate (aka: MSG), Soy Protein Concentrate, Yeast Extract, Flavoring.

My recipe:
6-8 celery stalks, chopped
1/2 onion, chopped
2 cups heavy cream
1 stick butter
3 T flour
3-4 cloves garlic
salt & pepper, to taste
parsley, to taste

(not pictured: butter, parsley)

Saute celery, onion, and garlic in 2 T butter.

Remove the pan contents into a bowl.

Melt the remaining butter in the pan. Add flour and combine. Slowly add cream, 1/4 cup at a time, whisking to incorporate each time.

Cook for 5-10 minutes until thick and bubbly. Add back in the celery and onion mixture.

 Season with parsley, salt, and pepper.

Use (or freeze) as-is as a substitute for condensed cream of celery soup, or add some milk and heat to eat is as a stand-alone soup.

This recipe makes the equivalent of about 2 cans of cream of celery soup.

Cooking: Crock-Pot Dove

My fiance went dove hunting last year and we still had some in the freezer to eat. So here's what I whipped up.

Ingredient list:

• 2 pounds dove breasts
• 1 can diced tomatoes with chilies (not 2 like pictured below)
• 1 poblano pepper, chopped
• 2 jalapenos, chopped
• 1 recipe homemade cream of mushroom soup (or 2 cans Campbell's + 1 onion chopped)
• salt and pepper to-taste

As with all crock-pot recipes, this is pretty easy: dump, mix, and cook.
I cooked it on low for 6 hours.

Sorry, no plated picture this time, my fiance and I both took it for work lunches this week so I didn't get a chance to get a "pretty" picture.

I served it over quinoa, but it would also be great over rice, mashed potatoes, or flat wide egg-noodles.