You are currently browsing the daily archive for Tuesday, July 26, 2005.

Irving Berlin didn’t know what a heat wave was when he wrote the song – had he been alive today he would have certainly known. It hit 94 degrees and the heat index hit 114. It was horrible outside. The boys, however, got to enjoy the cool waters of the swimming pool while I continued teaching until 6:00pm. Monday was just as bad, and I am so tired of having the house cooped up with the air conditioning on.

We have the Senior Open going on a mile way, and I cannot imagine how many of my friends, who are volunteers, are surviving this horrible heat.

We are supposed to get storms in the night and a cold front coming in! Yea!

Tonight several of my students, who are both family friends of ours and friends with one another, remained after lessons for dinner. I cooked the Mexican dish from Dr. Carter (BSU Singers’ director) which was a hit with my sons and myself. Well, it was a hit tonight. THANK YOU, JEFF! Christi Salchak made a cake called Fruit Salad Cake, and there was little left. I had quite a bit of the Mexican dish left over and the boys immediately claimed it for tomorrow’s lunch.

Here is the recipe – courtesy of Dr. Jeffrey Carter’s mother:
The recipe:

Boil two large chicken breasts, or a whole hen. Skin off. Tear meat into chunks with hands and/or forks. I personally just go ripping it apart.

Combine in large bowl:
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Ro-tel tomatoes, liquid included
1 can reduced fat Mil-not or other condensed, unsweetened milk

Stir until mixed. Add chicken (at least 2 heaping cups if not more). Salt and pepper to taste. I usually throw in ¼ cup of dehydrated onions. I also put in half a red pepper, chopped finely. Mom used to cut up an onion and a green pepper and put it in the mix. Grate 8-10 ounces of Cheddar cheese, or get a bag of shredded yellow or Mexican-style cheese.

In a greased slow cooker (or 9×13 pan), layer: 1.5 or 2 10-inch flour tortillas, A portion of the soup/chicken mixture, A fourth of the cheese. Repeat. Top layer should finish with mixture, then cheese on top.

In slow cooker, you can make five layers. In 9×13, four at the most. Slow cooker—covered on low for 4 hours or so. Oven in 9×13—uncovered at 350 for 45-55 minutes, or until cheese is brown and bubbly.

I serve with tortilla chips and refried beans. Spanish rice is a good accompaniment as well. As is Dos Equis or Negro Modelo!

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July 2005
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