10/28/2009 6:00:00 PM COOK/Casserole Patrol returns to stage
By LEAH TOLBERT Staff Reporter
Playwright and director Laura Thrash will present "Casseroles and Mistletoe", the third production to her Casserole Patrol trilogy, next week as a dinner theater.
Prior to the play, a casserole dinner will served in the old Magnolia Restaurant followed by the play in the Arts Council's Visual and Performing Arts Theater on Byrd Avenue.
"The house dusters are pressed," said Thrash, giving a hint to the story line. "The casseroles are cooking and the gang from Possum Creek is looking for you when the play 'Casseroles and Mistletoe' opens Nov. 3. Those crazy characters are back with all your familiar faces as well as a few new ones."
Thrash brings three new faces to the Casserole Patrol gang: Widget, also known as Widgie Watt, portrayed by Linda Griffis; Sherwood Forest, a business entrepreneur and love interest for one of the ladies of the Casserole Patrol, portrayed by Tim Moore; and Manzie Lou, portrayed by Mitzi Stribling.
Thrash said the cast for "Casseroles and Mistletoe" consists of 16 characters. Due to a family obligation, Dayna Morgan, who played Manzie Lou previously, was unable to join the cast for this production. Stribling has stepped into the role and the flirty boa wearing talk of the town is in full form.
"There are so many elements about this play that I like that it's hard to pick one scene over the others, but I think my favorite is the 'Christmas Spectacular' scene," Thrash said. "I love this scene because it involves the entire cast! Everyone is on stage. The Casserole Patrol is doing a couple of dance numbers, there's singing and of course plenty of hilarity."
The scene to which she refers happens soon after the intermission.
Thrash said it's been such a treat to work with this cast.
"Of course, I have had the privilege of working with most of the cast for all three 'Casserole Patrol' productions, so it's like working with family. We all know each other's quirks, personalities and on-stage traits. They have all worked so hard and the reward is just ahead."
The residents of Possum Creek hope that everyone will come out and support the event and help the Philadelphia-Neshoba Arts Council raise money for renovations to the former Ellis Theater.
Tickets are on sale at the Arts Council office Monday through Friday between 1 and 5 p.m. or by calling Sharon Deweese at 656-9838 or Thrash at 656-1490.
"Hope to see you in Possum Creek Nov. 3,5,6,7 and 8!"
Meanwhile, cast members were happy to share some of their favorite recipes with our readers.
Corn Casserole
1 stick butter
1 8 ounces cream cheese
2-1/2 tablespoons jalapeño peppers
2 cans shoe peg corn
Melt butter and cheese. Add corn and peppers. Mix together. Pour in greased baking dish and bake at 350-degrees until golden brown around sides. Bake uncovered. Can be a casserole or a dip. If a dip, use crackers or chips.
Brenda Nowell (Mona Lee)
Eggplant Casserole
1 medium eggplant
1/4 cup margarine
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon Worcestershire sauce
1 tablespoon ketchup
2 eggs, slightly beaten
3/4 cup milk
1/3 cup chopped onion
1/3 cup chopped bell pepper
1/3 cup diced celery
1 cup Cheese Nips, crushed
1 cup sharp cheese, cubed
Boil eggplant until tender. Drain and cube. Mix remaining ingredients in order listed, reserving cheese and one-fourth cup Cheese Nip crumbs. Add eggplant and place in greased one and one-half quart casserole dish. Insert cheese cubes into mixture. Sprinkle remaining crumbs on top and bake in a 350-degree oven at 30 minutes or until brown.
"I love eggplant! The vegetable and the color, a shade of my beloved purple!"
Thaw onions and drain. Thaw corn. Roast on cookie sheet at 400-degrees for 15 to 30 minutes. Mix all ingredients and pour into baking dish. Cook at 425-degrees for 15 to 20 minutes. Serve with Frito Scoops.
Linda Jenkins (Flora Mae)
Country Grits and Sausage
2 cups water
1/2 teaspoon salt
1/2 cup uncooked quick grits
4 cups shredded extra sharp cheese
4 eggs, beaten
1 cup milk
1/2 tsp dried whole thyme
1/8 tsp garlic salt
2 lbs. bulk sausage, cooked, drained and crumbled over
Cook grits in water with one-half tsp salt. Combine grits and cheese in large mixing bowl and stir until cheese is melted. Combine eggs, milk and seasonings. Add small amount of grits to egg mixture and add sausage. Pour into 9x13" baking dish sprayed with pan. Refrigerate overnight. Before baking remove from refrigerator and let stand five minutes. Bake at 350-degrees for 50 to 55 minutes.
Mary Louise Blanks (Geraldine)
Strawberry Bars
1 18.25 ounces strawberry cake mix (with or without pudding)
1/2 cup (1 stick) butter or margarine
3 eggs, divided
1 8 ounces package cream cheese, softened
2 cups powdered sugar
Preheat oven to 325-degrees. In large bowl, combine cake mix, butter and 1 egg. Blend well. Press mixture into the bottom of a greased 9x13 inch baking pan. In medium bowl, beat cream cheese, 2 eggs and sugar until mixture is smooth and well blended. Pour mixture over cake mix batter and bake for 30 to 35 minutes until lightly browned on top. Cool and cut into bars.
Susan Jackson (Ernestine)
For more recipes from the cast, see this week's edition of the philly.ms.
