As you probably know, we were treated to a “meteor shower” Saturday night. I went out to take a look shortly before midnight and in the space of a few minutes I got to see spectacular trails of two meteors sailing through our atmosphere. “When I consider thy heavens, the work of thy fingers, the moon and the stars, which thou hast ordained; What is man that thou art mindful of him? And the son of man, that thou visitest him?” (Psalms 8:3-4)
Thursday evening will be time for our Mineral Area Writers group to meet. Be at the Fredericktown Ozark Regional Library at 5:30. Door and parking is at the back of library.
Recipe to follow for Margie Bacon’s Tuna Casserole. You will need 9×13 baking dish or pan (smaller, ok). Preheat oven to 350. Melt one stick margarine.
Mix: 1, 5-ounce can chunk light tuna, drained and flaked
8 oz. egg noodles, cooked 7 minutes and drained (use more if needed)
1 can mushroom soup
1 can milk (use more if needed)
about half of the melted margarine
about 1 cup shredded (or sliced) cheese (more, if desired)
1 cup or so, frozen green peas. After mixing, you can put this mixture right into the baking pan, but I like to mix and heat it first, in the “noodle pot.”
For the topping, mix crushed potato chips with the remaining margarine and sprinkle over the top of casserole. I like lots of buttered chips on mine, so I use more chips and more margarine. You can suit yourself; but just remember this: “One moment on the lips, but forever on the hips.” Bake about 45 minutes or until chips are browned and casserole is bubbly.