August 3, 2018 - Good morning Shelby County, it has been a while since I have written "This and That". I appreciate everyone telling me how much they miss the column. This summer has flown by and I can't believe school will be starting in only a couple of weeks. School time is always a very busy time of the year with activities, home work, and all the events children participate in during the year. Before you can turn around....Christmas will be here.
For the next couple of weeks I will be working at SCT to help J.J. and Scott. I probably won't be as much help as I would like as I have forgotten how to post so many things. If you see errors on SCT, you will know I have been working. lol.
I also volunteer at the Shelby County Museum each Wednesday from 1-4pm. The museum also needs a volunteer for Wednesdays. If you love Shelby County and history, that would be a great way to spend the afternoon. The museum is one of the best kept secrets in Shelby County. Have you been to the museum lately? Now would be a great time to visit as the museum has a World War I exhibit. Larry Hume with VFW Post 8904 has identified almost 900 men and women who either enlisted from Shelby County or are buried here. Come check out the exhibit and be amazed. Shelby Proud!!
Parmesan Chicken Bake
6 chicken breasts
1 C light mayonnaise or Greek yogurt (I have done 1/2 of each as well)
1/2 c fresh Parmesan cheese, plus more for the top
1 1/2 tsp seasoning, Lawry’s seasoning salt (This is NOT regular table salt. It is a mixture of seasonings)
1/2 tsp pepper
1 tsp garlic powder
Directions
1. Preheat oven to 375 degrees and spray the inside of a 9×13 glass pan. Lay the chicken inside the pan.
2. Mix together the remaining ingredients and spread evenly over each piece of chicken, being sure to cover all the exposed raw meat (so it doesn’t dry out.) Sprinkle on a bit more fresh Parmesan over all the chicken.
3. Bake uncovered for 45 minutes. This dish is even better the next day, so just reheat in the microwave!
Enchiladas
1 lb groundbeef
1 small onion, chopped
1 T. chili powder
1 t. salt
1/2 - 1 t. garlic powder
1 8-oz can tomato sauce
12 corn tortillas
Oil
2 cups grated Cheddar cheese
1 10-oz can mild enchilada sauce
Brown beef with onion; drain. All chili powder, salt, garlic powder, and tomato sauce. Heat well. Lightly soften each tortilla in oil; drain. Fill each tortilla with 2 heaping tablespoons meat and about 1 tablespoon grated cheese; roll tortilla and put seam side down in a 9x13 inch baking dish. Pour enchilada sauce over tortillas. Top with more grated cheese. Bake uncovered at 350 degrees oven for 20 minutes.
Oldie but Goodie
Mississippi Fudge Cake
4 sticks butter
1/3 cup cocoa
1 1/2 cups flour
1/4 t. salt
4 eggs
2 cups sugar
1 t. vanilla
1 cup chopped nuts
1 pkg. miniature marshmallows
Melt margarine and cocoa together. Sift flour and salt together and add to margarine. Beat eggs and sugar together; mix with cocoa mixture. Fold in vanilla and nuts. Bake in 13x9-inch pan for 40 to 45 minutes at 350 degrees F. Remove from oven and cover with marshmallows; cool. Add icing.
Icing
1 box powdered sugar
1/3 cup cocoa
1 stick margarine, melted
6T. milk
1 t. vanilla
Sift sugar and cocoa; add margarine, milk, and vanilla. Spread on cake.
