It's time for another fabulous giveaway hop from Reading Romances. A bunch of Harlequin Historical authors (including me) are participating in this one.

To learn more about the Harlequin Historical prizes, go to the Harlequin Historical Authors blog, where Michelle Styles has spelled it all out and set up a rafflecopter for you to enter.

After that, go to Reading Romances and find out about all the other participating blogs and the prizes they're offering.

There are many ways to enter and many prizes to win, so once you've stuffed yourself with turkey and pumpkin pie, hop on over (even thinking about hopping after a turkey dinner makes me queasy...so maybe roll on over...crawl on over...thank heavens it's all virtual) and enter.

And now I'm off to make Glorified Cabbage and Asparagus Casserole. Happy Thanksgiving, all!

Glorified Cabbage

It's a bit late to post this recipe for Thanksgiving, but thanks to Thanksgiving, I had the recipe out and am posting it in plenty of time for Christmas or any other time you want to pig out. There are lots of recipes for Glorified Cabbage out there, but this is the one I use. It's fairly quick and easy, contains Velveeta (which I love but rarely allow myself to indulge in), and is fattening and utterly delicious. 

1 large cabbage, chopped small

¾ cup butter

2 onions, chopped

1 can mushroom soup

½ pound Velveeta, cut into chunks

1 cup bread crumbs

 

Preheat the oven to 350 degrees.

Boil the cabbage till done (you decide what that means, but I would suggest NOT boiling it to death), then drain it. Sauté the onion in the butter. Add the soup, half the bread crumbs, and the Velveeta, and cook on low heat until melted. Add the cabbage. Put the mixture in a 9 x 13-inch pan and top with the rest of the bread crumbs. Bake 25-30 minutes. Yum!