Recipe: Sausage Pilaf

This recipe is a family favorite.  It's a great recipe to make and take too, I've discovered.  I've taken it to several holiday covered-dish get-togethers, and if you have a good way to keep it hot while you travel, it gets even yummier and creamier along the way.

Sausage Pilaf

1 lb.Bob Evans "original" or "savory sage" sausage

1 T. onion flakes

1 can cream of celery soup

1¼ c. milk

½ c. raw rice

½ tsp. sage (OMIT IF you used the "savory sage" sausage)

Brown sausage and drain.  Combine with all other ingredients, and stir well to mix.  Bake in covered casserole at 350F for about 1 hour, or until rice is cooked.  Stir, scraping sides of casserole every 20 minutes, leaving cover off for last 10 minutes.)

Today, I am thankful that:
1. God will not be surprised by the outcome of this presidential election
2. God in his sovereignty, will still be in control no matter which candidate wins

Thought: Gratitude is an opener of locked-up blessings. ~Marianne Williamson