A ruffled baby blanket covers the table (and hopefully resembles snow drifts).Many of our winter meals begin with soup, so I’ve used my Williams Sonoma covered soup bowls.
The dinner plate is Friendly Village by Johnson Brothers. Under the dinner plate is a vintage green, glass plate used as a charger.
A snowflake ornament, tied to the napkin with decorative trim, serves as a napkin holder.
You may be wondering why these springtime jonquils are popping out of the snow. I cut these from our garden yesterday!
We don’t have snow in Arkansas right now, but we do have jonquils, so I couldn’t do a tablescape without using a few of them to brighten this dreary day.
Have you ever served Laurie’s soup? You probably have, but that is probably not the title of your recipe. This soup is so easy and so good that I tend to fix it a lot in the winter. That’s why my family refers to it as “Laurie’s Soup”. I should be ashamed to tell you how easy it is, but since most of you have probably made it before, I’ll go ahead and share the recipe in case somebody out there hasn’t served it (Feel free to refer to it as “your name” soup).
1 pound ground chuck
3 cans Campbell’s Minestrone Soup (undiluted)
1 can Ro-Tel tomatoes and chilies
Brown ground chuck, drain grease. Add soup and Ro-Tel. Cook for approximately 10 minutes. Serves 4-6.
(Note: Some people add canned black beans)
I usually put mine in a crockpot after I brown the meat. That way, it looks like I’ve been cooking it all day! It also stays warm for anybody who comes in to dinner late. I’ve served it in mugs, with a spoon, at a winter buffet. I told you I serve it often!
You can find Let’s Dish linkups at Cuisine Kathleen and Tablescape Thursday linkups at Between Naps on the Porch. It was great to have you visit me today. laurie
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