Greetings, all! I hope you guys had a great week! My week was better.
I don’t want the flu again. Nope! I wouldn’t wish it on my worst enemy.
My mind has been all a buzz with things to write about, this week. I guess we will see as soon as I put it on paper. (giggle) A friend of mine posted this on face book. It’s so funny. I wanted to share the laughter with you. I cracked up at it myself. Here goes!
When I was young, I would wake up in the morning feeling like a “million bucks.” As I get older, I wake up in the morning feeling like a “bounced check.”
If that don’t tickle your funny bone, nothing else will.
I have a “Clown Pin” that is shaped like a bone and it reads, “In the Body of Christ, I am the Funny Bone.” I can’t help it, I love laughter and getting others to laugh with me.
A “Merry Heart,” does a body good. It’s better than medicine. A hearty belly laugh burns calories. Maybe that is why I have been losing weight. Well, at least a big part of my weight loss. I am going to weigh and will let you know hopefully a new grand total, so far. I will let you know in the next column. I will also let you know when I reach my goal.
The next big task will be toning up. We used to have a Toning Center here in Rogersville. I lost 30 pounds and 30 inches all over in three months. Wow! I was blown away. I just wish we had an indoor pool that is heated. I would be there everyday doing my water aerobics and swimming the length of the pool. I was up to 50 each of my aerobics and 50 laps four times a week. Boy, did I feel good. Diet in moderation is a must.
I got so tickled. One Summer, Marcia Manis and I decided to join the water aerobics class they were having at the Surgoinsville City pool. Boy, did we feel foolish. When we got there the ladies were our mothers and grandmothers ages. They did, however welcome us and we had a ball. I have to practice moderation in everything I do.
Shhh! Don’t tell anyone, but as I get older I could easily break something on my body. I would really be in trouble, especially since I have had so much trouble already. (Laughing out Loud) This old mare just ain’t what she used to be.
“And that’s the way I see it.” God bless you and yours this coming week! You are loved! Let’s see what is going on in Speedy and Slowpoke’s kitchen this week! Enjoy!
￼ CHICKEN ACAPULCO
1 medium onion, chopped
2 tbsp. butter or margarine
3 cups cooked chicken (chopped/shredded)
1 — 10 ¾ ounce can cream of chicken soup, undiluted
1 — 8oz. Carton sour cream
1 — 4.5oz. Jar sliced mushrooms
1 — 4oz. can green chilies chopped and drained
½ cup sliced almonds, toasted or not (whatever you prefer)
½ tsp. dried whole oregano
1/8 tsp. pepper
¼ tsp. salt
10 (7inch) flour tortillas
1 — 10 ¾ oz. can cream of chicken soup, undiluted
1 cup sharp cheddar cheese, shredded also use the same amount of Mexican blends with Monterey Jack in them, also shredded
1/3 cup milk
Saute onion in butter, in a large saucepan until tender. Stir in the next 9 ingredients, mixing well. Spoon about ½ cup chicken mixture in center of each tortilla; roll up and place seam side down, in lightly greased 9x13x2 inch baking dish.
Combine remaining ingredients; spoon over tortillas. Bake, uncovered, at 350 degrees for 35 minutes.
￼ JAN’S MEXICAN CORNBREAD
2 cups self-rising cornmeal mix
1 cup self-rising flour
¾ cup oil
1 ½ to 2 cups milk
2 ½ cups shredded cheddar cheese
1- small can cream style corn
1 — 11oz. can Del Monte summer crisp corn
1 bell pepper, chopped and seeded
1 Jalapeno pepper, seeded, and chopped
1 — onion, chopped
Preheat oven to 450 degrees. In a large mixing bowl, combine the oil, milk, eggs, cream style corn and summer crisp corn, Mix well. Add cornmeal mixed with the flour a little at a time until batter is smooth. Put the remaining ingredients in. Blend together until smooth. Put in a greased # 8 or #10 iron skillet. Bake until done. You can take a butter knife and insert in the middle. If it comes out clean, you know it’s done.
￼ JAN’S CHILI
1 — 12 oz. beer, room temperature
1 — 29 oz. can tomato sauce
2 — 14.5 oz. cans diced tomatoes
3 — 4 15.5 oz. cans red beans, drained
2 — 3 lbs. ground chuck
1 medium bell pepper
1 medium onion
2 pkgs. McCormick’s chili seasoning mix
Salt and pepper to taste
1 tbsp. Chili powder
In a large kettle, put beer, tomato sauce and diced tomatoes together bring to a boil and simmer for 30 minutes. In the meantime:
Brown meat in a large skillet, drain off excess grease. Add onions and bell pepper. Add beans and cook them in mixture until onion, pepper and beans are tender. Add salt, pepper, seasoning mix, chili powder and ketchup. Blend until everything is mixed well. Add to the kettle, with the beer, tomato sauce and tomatoes, stir until mixed well. Simmer on low for 30 to 45 minutes, to allow the flavors to blend.
￼ TIP OF THE WEEK
When we ran the peanut butter cookie recipe, at the beginning of the holidays. I had phone calls, as to whether, you baked them or not. Yes you bake them at 450 degrees for 10 minutes (chewy cookies) or 12-14 minutes for (crunchy cookies.)