Thanks Lincoln Southeast Band Staff

Last night Dave and I invited the LSE band staff to our home for supper.  RJ, Megan and Zach were able to join us.  We wanted to thank them and celebrate all the hard work that went in to bringing this year's marching band show to the field. Dave grilled a couple of his famous roasts that had marinated for several hours in Adolph's Meat Tenderizer and vinegar.  I fixed Kristi's famous potato casserole and tried a new recipe for green beans.  We started the evening with our favorite hors d'oeavres - Cream Cheese with Raspberry Jalapeno Ambrosia on club crackers.  (Also some beer and wine.)

Tomorrow will be the final marching band competition of the season sponsored by the Nebraska State Bandmasters Association (NSBA).  There will be two sites - one at Seacrest Field in Lincoln and the other at Burke High School in Omaha.  The Lincoln Southeast band parents will be hosting the Lincoln site, so Dave will be busy all day helping out.  He is also in charge of picking up all the trophies today.  The tricky part is that the Lincoln Southeast Band will perform at the Burke High site in Omaha at 9:00 pm. I don't think that Dave will be able to attend, since he'll be needed here in Lincoln. Thank goodness for video tape, even though it is not the same as being there in person. All in all, it has been a very busy fall and a truly successful one.

For those of you who might be interested, here are last night's recipes:

Kristi's Potato Casserole
2 lbs frozen hash brown potatoes
1 pint sour cream
1 can cream of chicken soup
10 oz shredded cheddar cheese
1 diced onion (optional)
Mix all together and bake for 1 hour at 350 degrees.
Couldn't be simpler and always gets rave reviews.

Sauteed Green Beans & Peppers
(from Better Homes & Gardens Shortcut Holiday Cooking magazine)
12 oz fresh green beans
1 medium yellow or red sweet pepper, but into thin strips
4 tsp olive oil or butter
2 tbs copped hazelnuts (filberts) or almonds, toasted
Cook beans in large covered saucepan in a small amount of boiling water for 8 minutes. Drain and set aside.
In a very large skillet, cook sweet pepper in hot oil over medium heat for 2 minutes.  Add beans, cook for 3 to 5 minutes more or until vegetables are crisp-tender.
Add nuts and toss gently to mix.  Season to taste with salt and ground black pepper.
Easy to do while chatting with your guests and watching your spouse traipse in and out of the kitchen to the balcony to check the roasts.

Great food, great fun and great friends.

Jeannette