January ‘2018’ newsletter

The holidays are behind us now, and but a blur. They came and went so very fast as we had many private events, as well a number of holiday shows and of course our Early New Years Eve performance. It was great seeing so many familiar faces at many of these shows, and audience participation is always welcomed. On a bitter cold New Years Eve, the warmth of the audience was especially appreciated!

Our January is becoming booked up, so please, visit our website for the entire schedule. A few new venues will be involved, and as always we hope each of you will be able to attend at least one.

It’s a New Year, so let’s “shake things up a bit”. How ‘bout Breakfast for Dinner!

6 cups frozen hash browns
1 1/2 cups shredded Monterey Jack cheese/ Cheddar cheese
2 cups diced cooked ham or Canadian bacon
1/2 cup sliced green onions
8 large beaten eggs (or 2 cups egg substitute)
Two 12 oz. cans (3 cups total) evaporated milk
1/4 tsp. salt
1/4 tsp. pepper

Grease a 3 qt. rectangular baking dish. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, & green onion. In a large bowl, combine eggs, milk, salt and pepper. Pour egg mixture over potatoes.
At this point, you can cover & refrigerate until ready to bake….several hours or even overnight. When ready to bake, preheat oven to 350 degrees. Bake uncovered for 45 – 55 minutes or until center appears set. (if baking after chilled, baking time may have to increase to 55-60 minutes.)

* add Tabasco for a bit of a kick
* serve with a dollop of sour cream

You can always enjoy a glass of champagne or a mimosa
But what wine should be considered if it’s Not 3 A.M. ?
Try a white Pino, a Chardonnay or maybe even a “Cracklin” Rose
Sherry is perfect or possibly even a Riesling.

Thanks for allowing us to do what we love doing.
Have a Happy Healthy 2018

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