ASPARAGUS PEA CASSEROLE...WE GIVE THANKS

 

Dallas is cold, cold and rainy today. We are remembering the "50 Novembers" of President Kennedy. Today, as we head into Thanksgiving week, I am so grateful to have people still with us that share their stories of that November day in 1963. For those of us who experienced this shocking and horrible event, the news coverage brings back vivid memories. We try to convey to our children what the days leading into Thanksgiving were like that year. Black muslin bunting not only covered much of the White House, but the blackness covered the world. They will never comprehend the effect this had, other than perhaps 9/11/2001. We listen, we remember and we are saddened.

 

I am also sharing this story.....

 

SENIOR KITTY NEEDS HELP!!!!
We've been contacted with a plea for help. A 15 year old neutered male Siamese/Ragdoll located in Cairo, IL needs immediate placement. Power is being cut off and home is being auctioned. The owner is in nursing home and no other family available to take in this sweet senior fella. We're trying to get a photo and additional information. If anyone can offer this older fella a safe place to spend his senior days, please email Lchrisman@comcast.net. He can be transported to Paducah and local points beyond. PLEASE SHARE!!!

 

This casserole is a long time southern favorite. It's so easy to prepare, yet, it is SO delicious. I remember it was my brother, Steve's, holiday favorite!  I could eat this everyday! I would prefer this to the traditional green bean casserole, but I am out-voted here at the Texas table. Hey, since I am the chef.....maybe I'll include this as one of the side dishes this year. I know it's being served in Pensacola at Miss Judy's Thanksgiving table. I am going to stop myself from pouring over old cookbooks....the menu keeps getting longer! Ah, the south....we are such casserole queens!

ASPARAGUS PEA CASSEROLE

1 (16 ounce) cans English peas, drained, reserve 3 T. juice

1 (16 ounce) cans asparagus, cuts drained

1 (8 ounce) jars sliced mushrooms, drained

1 can cream of mushroom soup

3 hard- boiled eggs

1/2 cup buttery cracker crumbs

1 cup shredded cheddar cheese

 In a greased casserole dish, layer half of the peas, asparagus cuts, mushrooms, soup, cracker crumbs, and cheddar cheese.

Repeat layers.
Bake at 350 degrees F. for 30 minutes