Another month is whizzing by rapidly. Perhaps partially because of a very involved weekend. Topping my list was the dinner theater musical performed by the Edgerton High school students on Friday and Saturday evenings. I know I started home with my program so I could give some credit due to some of the people responsible. It looks as if my nosey little friend has been here again and decided that I did not need it anymore and discarded it or at least hid it from me. So I will just say the performance was outstanding and everyone involved- cast, directors, stage hands, etc. need to stand very tall and bow very deeply. What talent from the kids from our town that we otherwise would not even be aware of! I heard one cast member say that they started practicing right after Christmas. Their dedication and talent was very apparent. They also appeared to be having fun which increased the enjoyment of those of us who just wish we could sing. A very magic evening.
There was one down side to the evening. It makes me think I must be getting old! All of the kids who were in Mrs. Glore’s second grade where I was a teacher’s aide for 16 years after my retirement have all graduated. The fact that I did not know the biggest half of the performers made me feel old but did not diminish my appreciation of their talent. Maybe the fact that I AM old is demanding attention.
Saturday was a fairly quiet day but Sunday morning took off with a bang. After church my inner self thinks that I cannot miss the social hour of coffee and rolls. I did hold back and only had coffee because the idea of breakfast at the fire hall was on the agenda. Those firemen really know how to cook! Might I toot my own horn? A fireman came rushing to me as I was ready to leave with a piece of dessert on his plate. He said he was remarking how good it was and someone informed him it was the recipe that I gave you fairly recently for Pumpkin Dessert, and he should come and tell me how well he liked it. Another magic moment and I hope you saved the recipe.
I came home, had a short nap, had my son who has not been here for a long time, which made my list of technical problems with my computer and answering machine very long, try his expertise in remedying my shortage of knowledge. Now all I have to do is remember what he told me. After the visit with him and his wife, I travelled across town to the baked potato bar at St. Mary’s which was for the benefit of the kids who are going to Catholic Heart Work Camp this summer. Again I ate more than if I had to cook it for myself, but I enjoyed the lack of any dishes to do all day. All things can present a positive angle if we just look through the unpleasant parts for them.
I picked out my recipes before I watched THE BIBLE on the History Channel. So if I can find them we will get to the food portion of this. After all two hours have elapsed, so a number of things could have happened to them at my house. Oh, yes, I intended to tell you about it last week. My cousin in Elkhart sent me an email suggesting a very unique idea for you cooks. It suggested that you use a pants hanger to clip on the top of your book, it would have to be the magazine type, then hook it on the door handles of your cupboard near your mixer! Wouldn’t you know, I just gave all of my pants hangers to my daughter because she uses them to hang up tablecloths in her closet.
Now back to my recipes, since I now know where they are. The first one can be used for the few abstinence days left during Lent, or if like me, you just appreciate salmon.
MUSHROOOM SALMON CASSEROLE
½ cup chopped onion
¼ cup chopped green pepper
2 tablespoons butter
2 cups noodles or macaroni
1 can flaked salmon
1 can mushroom soup
½ cup cheddar cheese
Cook onion and green pepper in butter until soft. Cook noodles and drain. Combine noodles, salmon and soup. Top with cheese. Bake at 350 degrees for 30 minutes.
LAYERED LEMON PIE
I package (8 oz.) cream cheese, softened
½ cup sugar, or artificial sweetener
1 can (15 ¾ oz.) lemon pie filling
1 carton, (8 oz.) whipped topping
1 graham cracker crust (9 inches)
Beat cream cheese and sugar until smooth. Beat in one half of the pie filling. Fold in the whipped topping. Spoon into the crust. Spread with the remaining pie filling. Refrigerate for 30 minutes before serving. Refrigerate leftovers if there are any.
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