[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]THE “WIFE’S” CASSEROLE[/title][fusion_text]Week of January 27th-31st 2014
(Thanks to Party Line guest, Staff Sgt. Tim Krouth
In a kettle, put some cooked white rice. Add some pork and beef and a 5 oz. can of Tiny Shrimp.
Stir in some shredded cheese and cook until cooked through. Then before serving, sprinkle on some more cheese.
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