Army Chow

I can't believe the words are coming off of my fingers but I have officially graduated college.

6 years. Done.

It is a surreal feeling. All I have known for the past 6 years is college and being a stressed out student. Now I am a professional sign language interpreter and actually have time to do things like read, or blog, or do nothing.

I can do nothing if I want now.

!

This weekend I celebrated graduation with a few family members at a lake 2 hours from Columbus. It was a blast to throw back some margaritas, olive dip (to die for) and cupcakes.

I can't think of anything better than enjoying a body of water with a few of the people who mean the most to you.

I thought I should post something that has always been a favorite of mine growing up. I don't know what it is because there is really nothing special about this recipe...but I've always loved it.

When I visit my grandparents in Minnesota and step into the familiar home and get a lung-full of that comforting smell that you can only describe by labeling it as Grandma's house, I immediately get a pang and yearning for German potato salad, German pancakes, fried bread and army chow.

I believe this is something they would literally eat in the army. It is simple and no fuss and maybe that is what I like about it.

Making this for that man of mine here in Columbus really made me miss eating it around the kitchen table I have known for years around the people I don't get to see enough.

Army Chow
Dame Good (family recipe)

Serves 2-4

Ingredients:

4 slices of wheat bread, toasted
1 can of reduced-fat cream of mushroom soup
1 cup crumbled turkey sausage
2 eggs
2 egg whites
1/2 tablespoon skim milk
1/2 teaspoon hot sauce
salt and pepper to taste

Directions:

In a medium-sized pot, heat the mushroom soup, turkey sausage, salt and pepper over medium heat.

Combine the eggs, egg whites, milk, hot sauce, salt and pepper in a bowl and mix. Heat a skillet over medium heat and spray with cooking spray. Pour the egg mixture into the pre-heated skillet. Allow to cook for 2-5 minutes or until it begins to bubble on top and brown on the bottom.

Carefully flip the egg and cook an additional 2-5 minutes.

When the gravy is heated and the egg is cooked, divide the gravy evenly and pour over top of the toast. Divide the egg evenly and cut it into portions (I like to divide it into fours). Top the gravy with the egg and enjoy!