This was my go-to college recipe, invented by my mom and tweaked over the years. The best part of this recipe is the longer it cooks, the better it gets. It’s also so easy to adapt to whatever you have on hand. This big batch I made could easily feed 6 people.
Archive: March 7, 2012
Today is my mom’s birthday, so in honor of that I thought I’d post a recipe on Wednesday instead of Sunday. Have I really not made this dish since we moved into the house and I started this blog?