Saturday, April 03, 2010

To Do

Dye eggs.

Eat pastel M&Ms.

Buy long socks for my son's birthday.

Stuff the baskets with more chocolate and Starburst jelly beans.

Make a Mexican egg casserole.

6 eggs, beaten
1 can creamed corn
1 4 oz can chiles, drained and chopped
1 cup extra sharp cheddar
1 cup Monterey Jack shredded cheese
1 tsp instant grits
1 tsp Worcestershire sauce
1 dash pepper (Ha. I'm sure this will end up a tbsp)

Preheat oven to 325. Combine all ingredients and pour into a deep dish pie pan. Bake for 1 hour, let stand for ten minutes, serve. I plan to put some salsa and a dollop of sour cream on top. And I'll serve it with a kiwi/raspberry/strawberry/tangerine fruit salad.

Love the make-ahead plan - always helpful when one has to spend the morning sopping up spittle from the brass players and making extra copies of the timpani part for Beethoven's Hallelujah from Christ Upon the Mt. of Olives.

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