I opened the cabinet door and reached for the measuring cups that were nestled together on the top shelf. Oops! Where's the one-cup size? I had used it only a couple of days before.
The search was on. I looked in every cabinet, drawers, and all the canisters where I keep flour, sugar, etc. I even looked in the refrigerator. Where could that measuring cup be? I would never have thrown it away; at least not intentionally. There was only one way to be sure.
Since the trash had already been taken outside to the big container, I would have to venture out to continue my search. After finding a pair of rubber gloves to wear, I headed out the door.
I discovered three bags in the trash bin. Which do I open first? I grabbed one and carried it into the garage. I certainly didn't want to be seen going through garbage; it's not a pretty sight. I opened the trash bag and started digging. Just as I was about to give up on bag number one, I spotted something at the very bottom of the bag. It was the missing cup!
What I'm wondering about now is how did the cup end up in the trash can? I must have tossed it away while disposing of some kitchen scraps. I'm going to have to pay more attention to what I'm doing.
On this day, "Lady Luck" was on my side. Wish I could say the same for the small paring knife that went missing more than six months ago. It probably ended up in some landfill, sharing space with a favorite spoon or spatula that someone else has been searching for.
Get a little creative
BREADED PORK CHOPS
1 cup Italian-seasoned dry bread crumbs
2 T. grated parmesan cheese
1/3 cup (more if needed) Ranch salad dressing
5-6 pork chops, trimmed
Combine bread crumbs and parmesan cheese in shallow dish. On a plate, pour the Ranch dressing. Dip chops in dressing and then in crumb mixture to coat. Place chops in lightly greased pan. Bake (uncovered) at 350 for about 1 hour or until done.
Broccoli and cheese are perfect partners
BROCCOLI RICE CASSEROLE
1-1/2 cups water
1/4 cup margarine
1/4 cup butter
1 T. dried minced onion
2 cups uncooked instant rice
8-oz. jar Cheez Whiz (or scant cup)
1 pkg. (16-oz) frozen chopped broccoli, thawed
1 can (10-3/4 oz) cream of mushroom soup, undiluted
dash or two black pepper
In large saucepan, bring water, margarine, butter and onion to a boil. Stir in rice. Remove from heat. Cover and let stand for 5 min. or until water is absorbed. Stir in Cheez Whiz and mix until blended; then add broccoli, soup and pepper. Transfer to a greased baking dish (2-qt.) Bake uncovered at 350 for 30-35 min. or until bubbly.
A refreshing summer salad
FLUFFY FRUIT SALAD
1 can (20-oz) crushed pineapple; drain off 1/4 cup juice
1 pkg. (3.4-oz) instant pistachio pudding mix
8-oz. carton frozen whipped topping, thawed
1 cup halved green grapes
Combine pineapple and pudding mix; mix well. Cover and refrigerate for 10 min. Fold in whipped topping and grapes. Refrigerate until serving.
A crispy cookie
1/2 cup shortening (Crisco)
1/2 cup sugar
1/2 cup packed brown sugar
1/2 tsp. vanilla extract
1 cup flour
1/2 tsp. baking soda
1/2 cup flaked coconut
1/4 cup mini semi-sweet choc. chips
1 cup crisp rice cereal
In a mixing bowl, cream shortening and sugars. Add egg and vanilla, mixing well. Combine flour and soda; add to the creamed mixture and mix well. Stir in coconut, chocolate chips and cereal. Roll into 24 balls or may use a cookie scoop (my choice). Place 2-in. apart on greased baking sheets ... or use parchment paper. Bake at 350 until lightly browned and set. Cool for 1 min. before removing from pan.
Note: I used air-bake pan, covered with parchment paper; baked cookies for 14 min. I ended up with 28 cookies. Chocolate chips are optional.
Just a thought: The quickest way to find something lost around the house is to buy a replacement.