THRIFTY THURSDAY

MORNING EVERYONE

I actually got a bit of a burn on my face yesterday while I was out weeding.. Felt good.. I am off the see Steel Magnolias with Marilyn tonight ... I know I will enjoy the show as well as my best friends company... I want to thank my brother Jim and his lovely wife Lynn for doing such a great job of cleaning out Grumpy's moms home that she had lived in for 45 years... It was quite a challenge but now it is going to be a wonderful new home for Krysta and her family...

SEAFOOD
CASSEROLE

Ingredients

• 1 package (6 ounces) long grain and wild rice
• 1 pound frozen crabmeat, thawed or 2-1/2 cups canned lump crabmeat, drained
• 1 pound cooked medium shrimp, peeled, deveined and cut into 1/2-inch pieces
• 2 celery ribs, chopped
• 1 medium onion, finely chopped
• 1/2 cup finely chopped green pepper
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1 jar (2 ounces) diced pimientos, drained
• 1 cup mayonnaise
• 1 cup milk
• 1/2 teaspoon pepper
• Dash Worcestershire sauce
• 1/4 cup dry bread crumbs

Directions

• Cook rice according to package directions. Meanwhile, in a large bowl, combine the crab, shrimp, celery, onion, green pepper, mushrooms and pimientos.
• In a small bowl, whisk the mayonnaise, milk, pepper and Worcestershire sauce; stir into the seafood mixture. Stir in rice.
• Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with bread crumbs. Bake, uncovered, at 375° for 40-50 minutes or until bubbly. Yield: 6 servings.

THRIFTY THURSDAY

 Newspapers are something we generally recycle, but they are great for cleaning windows and mirrors.  Simply spray the window with your cleaning spray  and wipe clean with a sheet of crumpled newspaper.  (My DAD taught me this one!)

Enjoy

Cheers

Granny