(I’m updating this same post daily, so I qualify for NoPoMoFoMamaLamaDingDong!!!!!!! Don’t let it confuse you. WM)

(It’s Wednesday, and you know what that means — NO ARGUING WITH ASSCLOWNS ON THE INTERNET DAY — NAWACOTID. If you’re in, send me an e or leave a note in comments and I’ll link you. In the spirit of Thanksgiving, maybe we should extend it on into Thursday. And maybe go way out on a limb and say “No arguing with assclowns in real life for the next couple of days.” Whew. I’ll try, but no promises. Love and kisses, WM)

(old post starts… here:)

You know what? FUCK SCHOOL POLITICS.

My kids are off school all week, it’s Thanksgiving, it’s my husband’s birthday, I’m happy, I got to hang out with one of my girlfriends yesterday and none of our kids, life is sweet.

I’m running recipes all week long. I started earlier today with:

Electric Lemonade

You’ll need 7-up, Blue Curaco, vodka, and a little touch of sweet and sour. Combine the way you like ’em.

Yesterday it was:
Rice Krispie Scotcheroos

Next,
Cranberry Sauce, courtesy of CherylLOL.

I also tracked down:
Broccoli Casserole, a la… dammit. Why can’t I find this website again??? It was funny. (I love “big but not Costco big.”) Here’s the recipe, anyway, complete with notes from the Mystery Broccoli Casserole Girl:

Broccoli Casserole
~ Saturday, January 20, 2007

I came up with this recipe after poking through a bunch of other people’s recipes for broccoli casserole and never quite seeing exactly what I wanted. Now this is a fairly chunky casserole. I realize some people may like more smooth-textured casseroles, and so for those people I recommend chopping the broccoli up into small pieces and either cutting up the pearl onions or using diced sweet onion instead.
Ingredients:
1 bag of frozen broccoli (big but not “Costco Big”)
1 bag of frozen pearl onions (feel ’em up to make sure they’re not totally huge — I’ve seen them the size of ping-pong balls and that is too big)
1 block of cream cheese
1 cup (or so) sour cream
1 cup heavy whipping cream
margarine or butter substitute
8 oz bag (or larger) of grated cheese (I use the Mexican four cheese blend, but cheddar or anything like that is good)
minced or diced garlic (the kind in a jar is best/easiest)
salt, pepper (white pepper is best)
canned bread crumbs (plain)
tiny bit of flour

Instructions:

Heat oven to 350

In a huge pot, steam the broccoli and pearl onions for a while until they are not frozen but not mushy either.

While that is happening, melt a big blob of margarine in a large saucepan. 1/3 cup or so, but I never measure. Put the cream cheese in a bowl in the microwave and carefully microwave it until it’s soft. Chop it up first or you will get really uneven heating. You can skip this step, but it takes forever to melt it in the saucepan so I highly recommend it. Once that’s soft enough to stir, add it to the butter. Add the cream and sour cream and a tablespoon or two of garlic. Add salt and pepper. Stir that all together for a while until it’s starting to bubble a little and starts to thicken.

Drain the broccoli and onions and put them back in the pot.

Sprinkle about 2 tbsp of flour into the sauce it and stir quickly before it gets lumpy. This will thicken. Once that happens, stir it into the broccoli/onions. Dump in the cheese and stir that. It will start to melt pretty quickly.

Sprinkle some breadcrumbs in the bottom of the casserole pan so they just cover it. In a bowl, take about a cup of breadcrumbs and mix melted butter/margarine into them with a fork until the breadcrumbs are all moist. I start with about 1/4 cup of margarine, melted, poured over it and then add a little more if needed — you can always add more breadcrumbs if you get too much butter.

Dump all the broccoli/onion/sauce/cheese into the casserole pan on top of the dry breadcrumbs and smooth it down as evenly as possible. Use a fork to spread the butter/breadcrumbs over the top of that evenly. Cover with aluminum foil, bake for 30 minutes. Remove the foil and bake for another 5 minutes or so.

It’s done, but needs at least 15 minutes to cool before being served, unless you are exceptionally brave. In fact, for best results, make it several hours in advance, or the day before, and chill thoroughly in the refrigerator. Cut pieces while cold, and reheat in the microwave. It will hold its shape better this way (as will many casseroles) and won’t fall apart as you try to serve it.

Ed. Monday to say: This one is from Anne T., and WM sends along an apology for not doing the Recipe Club chain-mail she sent. WM does not care for the chain-mails so much, especially the ones that say she will burn in H-E-L-L if she doesn’t take part, but she makes an exception for recipe chain-mails. So Anne — I’ll catch you next time.

Black Bean Salad

1 can of Black Beans – drained
1 jalapeno pepper – chopped fine
1-2 Roma Tomatoes – chopped fine
3 scallions – chopped fine

Dressing
Juice of 1 lime
1-2 Tablespoons corn oil
Salt to taste

Mix the beans, pepper, tomatoes and scallions in a medium bowl. Combine the dressing ingredients and pour over the bean mixture. Best if refrigerated at least 2 hours. Serve with corn chips or as a side with tacos or burritos.

Note – you can add cooked corn kernels or chopped red pepper also.

And a find from Zip:
Just the Recipe

and…

(for Tuesday)

how about a nice…

Corn Casserole
from the kitchen of Janice Garrison, who, like me, is a fan of the Lovely Suzanne. (If you haven’t already signed up for one of her book clubs, do it. As she says — you can always hit delete.)

1 Large Onion (chopped)
1 Stick Butter
2 Large Eggs
1 Can Cream Corn 15½ oz.
1 Can Corn Niblets 11 oz.
1 Box Jiffy Cornbread Mix 8½ oz.
1 Container Sour Cream 8 oz
Cheddar Cheese 8 – 10 oz. (grated)
Salt and Pepper To Taste

Prepare a 9×13 dish, Spray with Pam or use butter.

Melt butter in a medium skillet. Saute onion in butter. Set aside.

Beat eggs; add cream corn and niblets, Salt and Pepper. (If using Green Giant Niblets, do not drain.)

Pour into prepared dish. Sprinkle Corn Bread over top, add sauted onions and sour cream, spreading over mixture. (I usually end up mixing everything together at this point as sour cream is rather hard to spread.) Cover with grated cheese. Bake at 400° for 30 minutes or until set in middle.

Roasted Garlic
from CD Kitchen
Category: Condiment
Difficulty Level: 2
Ready In: 8 hours

Ingredients:
6 heads garlic
2 teaspoons olive oil

Directions:
Trim the tips off each whole head of garlic, exposing the cloves. Place the heads of garlic on one layer of aluminum foil and drizzle with olive oil. Fold foil loosely around garlic.

Place in crockpot and cook on low heat for 8 hours. Squeeze garlic out of skins and use as a topping for bread or in a recipe. Refrigerate if not using immediately.