Tuesday, April 17, 2012

...and the entire rigmarole disgusted me.

Today is tax day in the good ol’ U.S.-of-A.  The long and short of it?  It’s a day when we . . . the hardworking citizens of this great land . . .  get to figure out what we’ve earned vs. what we owe our bloated government.  It’s a lot of rigmarole to go through . . . but we all have to do it . . . well, the 52% of those of us who actually pay taxes, that is.

Rigmarole . . . a word that seems to be nonsensical but it is, in fact, a sensical word.  It is variation of a medieval term . . . Ragman’s Roll.

For those of you who have some knowledge of Scottish history . . . or have at the very least watched the movie Braveheart . . . you may have some familiarity with the term.

In 1291, before John Balliol took the Scots throne, each of the Scottish nobility and gentry had to recognize Edward I as their sovereign.  They signed a series of scrolls that included the English statutes to which that agreed to abide by.  The document was known as the Rageman.

Rageman was further used during Edward’s reign on a document that appointed official justices.  Rageman Roll eventually became the common term for the court documents . . . or scrolls . . . on which accusations were officially recorded.

In a mockery of the Ragman's Rolls . . . a game with the same name was played.  It involved a pile of rolled-up pieces of paper tied with string.  Each scroll, purportedly written by King Ragman, was inscribed with the description of a character written in verse. Each person would choose a roll and read what was written inside.  The contents were supposed to reveal the reader's "true nature," aloud to the great merriment of the group.  Ah . . . simpler times. 

Philly Cheese Steak Casserole

1lb Wide Egg Noodles
1-1/2 Lb. Beef, Boneless Sirloin Steak, About 3/4 Inch Thick
1/2 Teaspoon Pepper
2 Medium Onions, Chopped
2 Garlic Cloves, Minced or Finely Chopped
1 Green Bell Pepper, Chopped
1 (14 Oz.) Can Reduced Beef Broth
1/4 Cup All-Purpose Flour
1/2 Cup Half-And-Half
1 Tablespoon Dijon Mustard
2 Cups Cheddar Cheese, Reduced-Fat Or Regular, Shredded

Pre-heat oven to 350 degrees F.  Spray a 9 x 13 inch glass baking dish with cooking spray. 

Cook and drain noodles as directed on package.

Meanwhile, remove any fat from beef.  Cut beef into 3/4 inch pieces.

Cook beef and pepper in skillet 3-4 minutes, stirring occasionally, until beef is lightly brown.  Stir in onions and bell pepper; cook 2 minutes, stirring occasionally.  Spoon into baking dish.

In medium bowl, beat broth and flour with wire whisk until smooth.  Add to skillet and heat to boiling.  Cook, stirring constantly, 
until mixture thickens.  Remove from heat.

Stir in half-and-half and mustard. Spoon over beef mixture.  Stir in cooked noodles.  Cover and bake for 40 minutes.  Sprinkle with cheese.  Bake uncovered about 10 minutes longer or until cheese is melted and casserole is bubbly.


  1. This looks really yummy, but who takes Sirlon steak and mixes it with noodles and cheese, that is hamburgers job!! LOL Just kidding, sort of, but it does sound delish!

    1. I agree maybe a different cut of meat, but it sure sounds good

  2. Boneless sirloin steak was cheaper at the store today---on sale than hamburger was :)