Since 1986, a glorious event has happened every summer (except the COVID year) thanks to one man’s idea and vision. Much has changed in the 39 seasons since Raymond Caldwell brought regional professional theater to Kilgore.
However, many things have remained the same.
The Texas Shakespeare Festival is now known throughout the country (and in several foreign countries) for its superb productions, bringing together high-caliber actors, directors, designers and technicians before audiences who come from almost every state to see the masterpieces. work of dramatic literature. .
I’m lucky enough (and old enough) to have been here since first grade. One of my favorite parts of the festival is getting to know the cast and crew and showing them our famous East Texas hospitality and regional foods.
We now offer lunch at noon instead of having breakfast every morning and lunch several days a week. This change has occurred due to the time required for the endeavor, untold amounts of food allergies, and the number of maturing TSF guild members who struggle to produce large batches of food as often as Before.
However, thanks to our Wonder Woman President, Eileen Kosnick, a master organizer, we are still able to provide for these “starving artists” in many ways.
Eileen may need help if you want to prepare a dish or do something to help you. His email is ekosnik@mac.com, or email me at bayrm12@gmail.com, and I’ll forward the message to him.
Eileen will respond to let you know what is needed and any dietary restrictions.
We are very lucky to have Meaghan and Matthew Simpson as directors, as well as John Dodd, who has been with the festival almost since the beginning, to keep the organization going.
Shows begin June 27 and continue through July. Call (903) 983-8613 or visit texasshakespeare.com.
I’m not sure what I’m going to share with my summer friends this year, but I want to share these recipes with you today.
I love having company for breakfast or brunch and will soon have the chance to cook for my grandchildren. Here are some items they will have.
Layered brunch dish with baked ham
- 14 slices of bread, thinly sliced, crust removed
- 1 1/2 cup chopped cooked ham
- 7 slices of American cheese
- 3 beaten eggs
- 3 cups of milk
- 1/2 teaspoon of salt
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon dry mustard
- 1 1/4 cup cornflake crumbs
- 6 tablespoons of melted butter
Arrange 7 slices of bread in a buttered or sprayed 9-by-13-inch baking dish or pan
Sprinkle the ham on the bread and top each with a slice of cheese. Place additional bread slices on top of the cheese. Combine eggs, milk and seasonings, mix well and pour over bread. Cover and refrigerate overnight. When ready to cook, remove the lid, mix the butter and breadcrumbs and sprinkle over the casserole. Bake at 350 degrees for 30 to 35 minutes. Makes 8 to 9 servings.
I haven’t made the next recipe in a while, but it’s so good and easy.
Blueberry Ice Cream Muffins
- 1 1/2 cups self-rising flour (see note)
- 1 pint (2 cups) vanilla ice cream, softened
- 1 1/2 cups fresh blueberries or 1 can blueberries, drained
Stir flour into ice cream until flour is combined. Add the blueberries to the mixture. Pour into greased muffin cups (or use paper liners.) Bake at 350 degrees for 15 to 20 minutes.
Note: Here’s how to make self-rising flour.
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon of salt
Mix well and use as directed in the recipe.
