Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, chicken stock, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, heavy cream, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, onion, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, potato, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, steamed vegetables, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, vegetable soup, Vlasic, Wesson vegetable oil, whipped topping
I was a good child. No, I am not kidding! I really was. At least when it came to food. I wasn’t a picky eater. Between my brother and me, it was easier to feed me. I was the one who always ate what she was told to eat regardless of my preference. When I requested for chicken and there was fish on the table, I ate it. That’s why I can say that I truly love vegetables. It’s an acquired taste, but yeah, I managed to do so over the years. The only food I really couldn’t stomach back then (and until now actually) was pickled food, but I really did eat everything that my parents cooked for us.
They had a hard time with my younger brother. He really didn’t want to eat anything other than fried food and pasta. While pasta could be healthy, we only had that every weekend, which meant that the rest of the week, he was only eating fried, dried, and fatty food. The best attempt my Mom tried was a vegetable soup renamed as creamy pasta soup. Well, it worked! Until I opened my big mouth and told him it was vegetable soup.
Photo courtesy of Food.com. Recipe courtesy of Food Network Kitchen.
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