One man’s idea and vision has produced a fantastic event every summer (except for COVID years) since 1986. A lot has changed in the 39 seasons since Raymond Caldwell brought regional professional theater to Kilgore.
But many things remain the same.
The Texas Shakespeare Festival has become known throughout the United States (and several foreign countries) for its incredible productions, bringing top actors, directors, designers and technicians to audiences who come from nearly every state to see masterpieces of dramatic literature.
I’ve been lucky (and old enough) to attend since the first year, and my favorite part of the festival is getting to know the performers and crew and treating them to a taste of famous East Texas hospitality and local cuisine.
Instead of serving breakfast every morning and lunch several days a week, they now serve one lunch at noon, a change made due to the hours the company takes, countless food allergies, and a growing number of TSF guild members that make it difficult to serve large meals as frequently as before.
But thanks to our Wonder Woman Chairperson and excellent organizer, Eileen Kosnick, we can still support these “starving artists” in many different ways.
If you want to help prepare food or anything, Eileen needs help. Her email address is ekosnik@mac.com. Or you can email me at bayrm12@gmail.com and I will pass your message on to her.
Eileen will get back to you to let you know what is required and any dietary restrictions.
We are fortunate to have Megan and Matthew Simpson as directors and John Dodd who have been with the festival almost since the beginning and keep it running and organised.
Performances run June 27-July. Call (903) 983-8613 or visit texasshakespeare.com.
I haven’t decided yet what I’ll be sharing with my friends this summer, but today I wanted to share these recipes with you.
I love having people over for breakfast or brunch, and soon I’ll have the opportunity to cook for my grandkids. Here are some dishes they’ll enjoy:
Layered brunching dish with baked ham
- 14 slices of bread, crusts removed
- 1 1/2 cups chopped cooked ham
- 7 slices of American cheese
- 3 eggs (beaten)
- 3 cups milk
- ½ teaspoon salt
- 1/2 teaspoon seasoning salt
- 1/2 teaspoon dry mustard
- 1 1/4 cups cornflake flour
- 6 tablespoons melted butter
Arrange 7 slices of bread in a buttered or sprayed 9″ x 13″ dish or pan.
Scatter the ham on the bread and top with cheese slices. Place bread slices on top of the cheese. Mix the eggs, milk and seasonings together, beat well and pour over the bread. Cover and refrigerate overnight. When ready to bake, remove the lid, mix the butter and breadcrumbs and sprinkle over the casserole. Bake at 350 degrees for 30-35 minutes. Makes 8-9 servings.
I haven’t made this next recipe in a while, but it’s so tasty and easy.
Ice Cream Blueberry Muffin
- 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 of blueberries, drained
Stir flour into ice cream mixture until flour is combined. Add blueberries to mixture. Pour into greased muffin tins (or use paper liners for tins). Bake at 350 degrees for 15-20 minutes.
Note: Here’s how to make self-rising flowers.
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Mix well and use according to recipe directions.
