EVENING SHADE INN BED AND BREAKFAST NEWSLETTER
Eureka Springs, Arkansas
August, 2010
Some people wait all year for August to roll around in Eureka Springs for the city-wide yardsale, the Annual Eureka Springs Bluegrass Festival and the Annual VW Weekend. Don’t forget the Gallery Stroll, the Talent Contest at the Pine Mountain Jamboree and more! And don’t forget there’s free music every Saturday and Sunday in Basin Spring Park.
August – Time for one last getaway before the kids go back to school! Traditionally, this is a slower period for us so we’re offering a great weekday special, so don’t wait too long to take advantage.
Come relax and rejuvenate in Eureka Springs, your extraordinary escape. Reserve your dates today!
SPECIAL
Unwind On A Budget
Yes, You Deserve A Getaway
* Stay Two Nights in a King Jacuzzi Suite (Maylie, Matalyn or Sabrina)
* Enjoy a Full Breakfast in your room each morning
* Homemade Desserts in your room each afternoon
* A Dinner for Two at one of Eureka’s Fine Restaurants ($50 voucher)
* Two Tickets to a Music Show
* $379.00 plus tax Weekends
* $349.00 plus tax Monday thru Thursday
Exchange Music Show Tickets for a One-Hour Couple’s Massage for only $79 extra!
No other discounts apply
RECIPE
SAUSAGE HASHBROWN CASSEROLE
1 lb ground sausage, divided
2 cups shredded cheddar cheese
1 can (10 3/4 oz) cream of chicken soup
1 cup sour cream
1 container (8 oz) container of french onion dip
1 cup chopped onion (optional)
1/4 cup each red and green bell pepper, chopped (optional)
salt and pepper to taste
1 package (30 oz) frozen hash brown shredded potatoes, thawed
In a skillet, cook the sausage until browned. Drain well. In a large mixing bowl, combine the cheese, chicken soup, sour cream, french onion dip, chopped onion, bell peppers, salt and pepper. Fold in thawed hash brown potatoes. Reserve about 1/2 cup cooked sausage and combine remainder with hash brown mixture. Spread mixture in a 9×13 greased baking dish. Top with remaining sausage. Bake at 350 degrees for about one hour or until casserole is golden brown. Cool about 10 minutes before serving.
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