My large, handled strainer is a hand-me-down. It is my favorite, most-used kitchen utensil.
When family friend, Gladys, moved from here to Newark years ago, we sorted through emotions and household goods. One stack was made for auction, one stack for her to pack and some kitchen utensils for me to use. The strainer caught my eye and my heart. To Gladys it was just a very used strainer, but to me it touched memories both recent and past.

My son’s favorite toy for a couple of years was a strainer. Everything could be carried, measured, sifted, stirred and mashed in it. His strainer went through rock collections, sand and gravel grading, and creek water, straining hard to come up with a crawdad. Duct-taped to a stick, it caught butterflies, balls and lightning bugs.
My strainer is used almost daily, draining washed vegetables or cooked pasta. It is great for rinsing dry soup beans. It has seen its share of washed rocks and seashells, too.
It has sifted flour over countertops and confectioners’ sugar over cakes. It gently releases memories each time it is used.
Do you have a favorite kitchen utensil? Drop me a note describing your favorite and later I’ll share responses with our readers. Address notes to Connie Moore, Box 61, Medway OH 45341 or This e-mail address is being protected from spambots. You need JavaScript enabled to view it .
In the meantime, here are two easy, comfort food dishes. They won’t strain your budget either.

Creamy Noodle Casserole

1 can (10 ¾ ounces) condensed cream of broccoli soup
¾ cup milk
½ cup grated Parmesan cheese, divided
1 garlic clove, minced or 1/8 teaspoon garlic powder
1 tablespoon parsley flakes
¼ teaspoon pepper
1 package (8 ounces) wide egg noodles, cooked, drained
½ of a 16-ounce package frozen broccoli-cauliflower blend,thawed
1 cup frozen kernel corn, thawed

In a large mixing bowl, combine soup, milk, ½ of the cheese garlic, parsley and pepper.
Add cooked, drained noodles and vegetables. Mix well.
Pour into greased 2 ½ quart baking dish.
Sprinkle with remaining cheese. Cover and bake at 350 degrees for 30 to 45 minutes or until heated and bubbly.
You may substitute your favorite green veggies for the broccoli. We like French green beans, drained or sometimes peas.
Recipe source: family recipe box

Buttered Pasta

4 ounces dry spaghetti
2 tablespoons butter or margarine
Your choice of parsley, garlic powder, salt, pepper

Cook spaghetti according to package directions.
Drain well and return to hot pan. Add rest of ingredients.
Stir to mix well. If pasta is dry, saving a little of the water
It was cooked in and blending that in will add moisture and flavor. Parmesan cheese can be sprinkled on too!