Mulligan Stew A Rival of Egg Phooey

Foregoing a local parade and puttering in the kitchen trying to decide what to have for lunch on a beautiful St. Patrick's Day, Mike fondly recalled a dish called Egg Phooey that his Grandad Lauterborn liked to whip together. This was typically scrambled eggs as a base, with last night's leftovers mixed in. Often, the additive was spaghetti. With some cheese sprinkled in as well, this was hearty fare.

Inspired by the memory, Mike rummaged in the refrigerator extracting a potpourri of leftovers with which to "build" a stew. The latter included ziti, a chopped up yellow onion, diced potatoes, brown rice from a Chinese take-out order, the contents of a can of chicken noodle soup, a small portion of some other leftover soup and water to thin it out a little. The result? In honor of the day, he called it Mulligan Stew. The mish-mash of ingredients, incidentally, was often how the writer often ate on the road during his "Chasing Charley" adventure. Simply delicious.