Looks like yesterday’s hard rain has gone away and we should have pretty good weather until we leave here on Monday. We’ll see.
About 1 pm I went down to the park office to pick up a package from Amazon that had come in yesterday afternoon. That should be it for mail while we’re here.
Getting back to the rig I went through the activation setup for Jan’s new LG Revere cellphone. That only took a few minutes, but a good bit longer to get the contacts transferred over. It’s still not set up quite like I want it, so I’ll have to play with it some more tomorrow.
Later, I called the Wal-Mart in Vandalia, IL so they’ll have our prescriptions ready when we get there on Monday. Since we plan on Wally-Docking there for one night while we visited Jan’s sister, it’ll be really convenient.
Our daughter Brandi called a little after 5 to catch us up on Landon’s Halloween adventures Monday night. They walked him around to some houses in the neighborhood, and, at first, he was a little reluctant to go up to the door. But quickly got the hang of it.
Brandi said that at one house Landon walked up to the door holding open his bag, and that when the lady put the candy bowl down to talk to him, he reached into the bowl, picked out one piece of candy, and put it in his bag. Smart kid!
Several readers had asked for Jan’s Broccoli-Cheese Casserole recipe. Since it uses so many prepared ingredients, it’s easy to throw together on the spur of the moment.
And even better. it’s really, really good. When she takes it to get-togethers’, I’ve learned to get my fill there, because there’s usually none to bring home.
For bigger groups, like tomorrow’s Thanksgiving dinner, she makes a triple batch of it.
BROCCOLI – CHEESE CASSEROLE
1 16 oz. pkg. Frozen cut-up broccoli
1 cup cooked Minute Rice
1 cup Cheese Whiz
½ cup finely chopped onion
1 can mushroom soup
¼ cup Butter
Combine all ingredients and bake at 350 for 45 min.
I’ve also posted one of her other delicious favorites, Squash Casserole. She usually makes this with fresh squash, but sometimes during the holidays, it can be hard to find. It’s still great with frozen squash.
2 cups cooked squash – fresh or frozen
1 T sugar
½ onion, finely chopped
½ cup mayo
½ cup sharp, shredded cheese
salt & pepper
Drain cooked squash and mash. Beat in egg, mayo and cheese, onion, and salt and pepper.
Pour into greased casserole dish. Bake at 350 for 40 min. If center appears soupy, let it cook awhile longer.
Thought for the Day:
God made man before woman to give him time to think of an answer for her first question.
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