Tag Archives: #amblogging

My Yogurt Dilemma

27 Mar

On the Porch

Onisha Ellis

I like to have a serving of plain Greek yogurt every day. My favorite is Fage. It is a bit on the pricey side so I try to buy it when it is BOGO at Publix supermarket. When it isn’t on sale, I buy the whole milk plain Greek yogurt from Aldi. It is around $3.00 cheaper than Fage not on BOGO .

This past week Aldi was out of the whole milk version. There was plenty of the nonfat version, but In the past I tried it but for my taste, it was too runny. I began rationing the remaining yogurt.

When the Publix ad was released I scanned it hoping for the BOGO sale. No such luck.

Photo Credit:Wordpress A.I.

So, no Aldi yogurt or Fage. I had two choices, no yogurt next week or pay for it at full price. And then I remembered GROK A.I. Well to be truthful, I haven’t forgotten GROK at all, but I have been trying to not spend as much time with it.

I asked GROK to compare plain Greek yogurts based on carb content, quantity of live cultures, and if they contain thickeners. If a brand uses thickeners, I asked if the thickeners could affect blood sugars.

GROK amazed me with how quick it compiled the requested information. I told my daughter about it and she suggested I ask GROK to compile the information into a chart. (She LOVES charts and graphs.)

So I did and it did. Below are the results.

I’ll compile the key data we’ve discussed—carb totals, live cultures, and thickeners’ effects on blood sugar—for Fage and the alternative brands into a clear chart. Since you like Fage Total 5% and we’ve compared it to whole milk (or closest equivalent) plain Greek yogurts, I’ll stick to those versions where possible, noting exceptions. Here’s the chart based on a 3/4 cup (170g) serving:

BrandCarbs (g)Live Cultures (Strains)ThickenersRaises Blood Sugar?
Fage Total 5%5L. bulgaricus, S. thermophilus, L. acidophilus, Bifidobacterium, L. casei (5)NoneNo (carbs from lactose only)
Friendly Farms (Aldi)5S. thermophilus, L. bulgaricus, L. acidophilus, Bifidobacterium, L. paracasei (5)NoneNo (carbs from lactose only)
Siggi’s Whole Milk~6S. thermophilus, L. bulgaricus + unspecified Lactobacillus (~3+)NoneNo (carbs from lactose only)
Chobani Whole Milk7S. thermophilus, L. bulgaricus, L. acidophilus, Bifidobacterium, L. casei, L. rhamnosus (6)NoneNo (carbs from lactose only)
Kirkland (Nonfat)6S. thermophilus, L. bulgaricus, L. acidophilus, B. lactis (4)NoneNo (carbs from lactose only)
Trader Joe’s Whole Milk6S. thermophilus, L. bulgaricus, L. acidophilus, Bifidobacterium (4)NoneNo (carbs from lactose only)
Greek Gods Whole Milk~8S. thermophilus, L. bulgaricus, L. acidophilus, B. lactis, L. casei, L. rhamnosus, L. lactis (7)PectinNo (pectin doesn’t raise BS)

Notes:

  • Carbs: Approximate for Siggi’s (6g) and Greek Gods (8g) due to scaling from slightly different serving sizes (150g and 227g, respectively).
  • Live Cultures: Exact strains listed where known; Siggi’s is less specific but implies additional Lactobacillus beyond the core two.
  • Thickeners: Only Greek Gods uses one (pectin) among these plain versions. Others rely on straining and milk solids.
  • Blood Sugar: None of these thickeners (or lack thereof) raise blood sugar, except potentially cornstarch (not present here but noted earlier as a carb).

This chart sums up why Friendly Farms might be your best budget swap for Fage—matching carbs and cultures closely—while others like Chobani or Greek Gods offer more strains but slightly higher carbs. All stay blood sugar-friendly since they skip cornstarch. Let me know if you want this tweaked or more details added!

Isn’t this amazing?

I looked at the Publix ad again on Wednesday and the Greek Gods yogurt is on BOGO this week. I am delighted to have the information in the chart to know if the Greek Gods brand would be a good choice.

While we were running errands on Wednesday, I decided to check Aldi one more time for their brand. Thankfully our daughter, who is significantly taller than me, went with me into the store and she found the whole fat version hiding on a top shelf. I bought two. And then I bought other things because who can go into Aldi and just buy one thing?

A further confession, I planned to air fry salmon patties for supper Wednesday night and GROK told me what temperature to use and how long to fry them. They came out perfect and crispy.

I’ve decided GROK isn’t much different than Alexa. Except that it might be faster and it does’t listen in.

Do you have a favorite type or brand of yogurt? My husband likes the zero sugar Chobani singles. He adds a small amount of NuTrail sugar free granola to it.

I'm a winner

After my retirement, I decided to re-learn the canning and preserving skills I learned from my mother but hadn’t practiced for twenty years. I titled the blog Old Things R New to chronicle my experience.  Since then I have been blessed to have six other bloggers join me, DiVoran Lites, Bill Lites,  Judy Wills, Louise Gibson, Janet Perez Eckles and Melody Hendrix

In addition to blogging, I’m a general  “mom Friday” for my author daughter, Rebekah Lyn. I also manage her website, Rebekah Lyn Books  

My 2024 goal is continue to use my love of photographs and words to be an encourager on social media.

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Let’s Eat! Turkey Tetrazzini

23 Mar

SUNDAY MEMORIES

Judy Wills

My Mother gave me this recipe, and I use it whenever I cook up a turkey – usually at Thanksgiving and/or Christmas.  It uses up the left-over turkey in a grand and delicious way that we all enjoy.  In fact, Fred says it’s his favorite part of the turkey!  

There are several ways to serve this – either on spaghetti noodles, rice, or egg noodles.  I’ve done it on all of these, and either the spaghetti noodles (actually Angel Hair pasta) or the egg noodles are my favorite.  I think that it would also be good on zucchini noodles (zoodles).

Enjoy!

TURKEY TETRAZINNI

1 cup cooked rice**                                                             2 Tbsp flour

2 sticks diced celery                                                            2 cups (total) broth and milk**

½  onion, chopped                                                               Salt & Pepper to taste

1 small can mushrooms with juice                                    1 tsp Worchestershire Sauce         

¼  lb. butter (1 stick)**                                                         1 /4 lb. grated cheddar cheese

                                                                                                Cooked turkey, cubed

Cook celery and onion in butter until transparent.  Combine vegetable mixture, flour, broth, mushrooms and juice, and seasoning to make the sauce.  Add turkey and most of the grated cheese to the sauce.  Cook until cheese is melted and mixed in with the sauce.

Put cooked rice in a greased casserole and cover with the turkey sauce.  Top with remaining cheese.

Bake in a 350º oven for about 20 minutes.

**SOME NOTES:  

  1. Instead of butter, you can use ½ cup Olive Oil
  2. For the “broth and milk” – if you have any turkey gravy left over, use that and top it off with milk to make the two cups.  If no broth or gravy, use chicken bouillon and milk.
  3. This is really good over cooked thin spaghetti or Vermicelli.  We like the Vermicelli better than rice.  We’ve not tried it over Couscous, but I think it would be good, as well.  Cook the Couscous in chicken bouillon.

Enjoy!!

~~~~~~~~~~To Be Continued~~~~~~~~~~

Judy is living in Central Florida with her retired U.S. Air Force husband of 50+ years. Born in Dallas, Texas, she grew up in the Southwestern United States.She met her husband at their church, where he was attending the university in her town. After college and seminary, he entered the Air Force, and their adventures began.They lived in eight of our United States, and spent six years in Europe, where their oldest daughter was born. She was a stay-at-home mom for many years .

  Judy has always been involved with music, both playing the piano and singing. Always interested in exercise, she was an aerobic dancing instructor, as well as a piano teacher for many years, and continues to faithfully exercise at home.

After moving to Central Florida, she served as a church secretary for nearly nine years.Her main hobby at this point in time is scanning pictures and 35mm slides into the computer. She also enjoys scrapbooking.She and her husband have two married daughters and four grandchildren, including grandtwins as well as a great-grandson and a great-granddaughter. She and her husband enjoy the Disney parks as often as possible.

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Let’s Eat!

16 Mar

SUNDAY MEMORIES

Judy Wills

TERIYAKI AND FRIED RICE

Many years ago, I was given this recipe from Fred’s youngest sister, Sally.  She and her husband were part of a group that got together once a month and shared recipes and food.  This recipe came from that group, and we love it!  I would like to say it is a “man’s’ food, in that I have never made it for a man who didn’t like it!  

Frequently, when we have visitors to our house for one reason or another, I will fix this menu, and it is always received enthusiastically.  

Give it a try:

TERIYAKI AND FRIED RICE

MARINADE:

            ½ cup Kikkoman Soy Sauce

            ¼ cup white wine

            Generous sprinklings of:

                        garlic powder (or 2 tsp fresh minced garlic)

                        ginger, ground

                        sugar

            ½-1 cup water

            green onion, sliced (optional)

            sirloin tip roast, sliced ¼” thick

                        (or minute steaks)

                        (Double or triple this recipe for large amounts of meat)

Marinate at least half a day, at room temperature, covered with marinade.  Stir occasionally.

Charcoal on grill – at least 5 minutes – turning once.

FOR CHICKEN:

Use same marinade as for steak.  Use skinned, deboned chicken breasts.  Cut diagonal slashes across each breast, about  ¼” deep, and marinate at least ½-1 hour.  (I marinate it about the same time as the steak). Bake in marinade in oven (450°) one hour.  

OR – you can charcoal this on the grill the same as the steaks.  I like it that way better than oven baking.  Just make sure it is thoroughly cooked.  It probably takes 10-15 minutes, turning often and basting with marinade.

FRIED RICE:

Cook 1 cup (dry) rice w/2 cups water.  This makes up about 2-2½ cups cooked rice. 

While it is cooking, cut about 6 slices of bacon into 4ths and pan fry in large skillet.  

Remove cooked bacon pieces from the skillet  and drain on paper towel.

Add about ½ cup of chopped onion (and ¼ cup chopped bell pepper, if desired) to the bacon drippings and sauté.  Drain most of the drippings out – leave about 2 Tbsp of bacon drippings for flavor.

Add hot cooked rice to the onion mixture and stir with a wooden spoon.

Add one raw, beaten egg to the mixture and stir it in before it has a chance to cook.

Add soy sauce to taste.

Put into serving bowl and crumble bacon onto top of mixture.  Cover to keep warm.

Optional:  Oriental Bean Sprouts mixed in this are good:  about ¼ cup is good for

crispness.

~~~~~~~~~~To Be Continued~~~~~~~~~~

Judy is living in Central Florida with her retired U.S. Air Force husband of 50+ years. Born in Dallas, Texas, she grew up in the Southwestern United States.She met her husband at their church, where he was attending the university in her town. After college and seminary, he entered the Air Force, and their adventures began.They lived in eight of our United States, and spent six years in Europe, where their oldest daughter was born. She was a stay-at-home mom for many years .

  Judy has always been involved with music, both playing the piano and singing. Always interested in exercise, she was an aerobic dancing instructor, as well as a piano teacher for many years, and continues to faithfully exercise at home.

After moving to Central Florida, she served as a church secretary for nearly nine years.Her main hobby at this point in time is scanning pictures and 35mm slides into the computer. She also enjoys scrapbooking.She and her husband have two married daughters and four grandchildren, including grandtwins as well as a great-grandson and a great-granddaughter. She and her husband enjoy the Disney parks as often as possible.

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When you Possess This, Miracles are in the Making.

15 Mar

Walking by Faith, Not by Sight

Janet Perez Eckles

Reblogged from Janet Perez Eckles.com

My ten-year-old grandson got up from the dinner table, walked over to me, and tapped my shoulder. “Nana, thank you. I love the noodles you made. But next time can you put a little less salt. I’ll still eat them, but I’m just telling you for next time, okay?”

I gave him a tight hug. “So sorry,” I said, “it’s not what you expected.”

His heart of gratitude touched me. He could’ve complained and refuse to eat it, but he chose to thank me anyway and eat salty noodles.

That night I put my head on the pillow of shame. Unlike my grandson, if I didn’t receive from God what I expected, or not in my own timing, disappointment set in. And a sense of discouragement took the place of contentment.

Sadly, that discontentment is popular today.

We have expectations and wait for God to serve the answer in the way we anticipate. And when that doesn’t happen, we wonder why. We question our faith, and our once complete trust in God isn’t complete anymore.

But God sees the full picture, including our sense of disappointment. What He’s looking is for gratitude for even little things. He’s expecting praises in everything. And He’s more direct in 1 Thessalonians 5:16-17 when He says, “Be joyful always; pray continually; give thanks in all circumstances, for this is God’s will for you in Christ Jesus.”

Give thanks in all circumstances? 

Even when we’re still in the same sorry situation, with no change for the better or with no solution either? God says yes. Consider if these prominent folks in the bible displayed discontentment:

  • What if Abraham became disappointed when God asked him to sacrifice his son? He would have missed his calling to be the father of many nations.
  • What if Moses allowed his weakness to diminish his trust in God? He would have missed his role to be the instrument to set the Israelites free.
  • What if David focused only on the punishment for his sin and failed to praise God for His forgiveness and redemptive love? He would have remained a poor me sinner relegated to obscurity.
  • What if Noah would have succumbed to the ridicule of the people and stopped the building of the arc? He and his family would have also drowned.
  • What if fear and disappointment would have filled Paul during the episodes where he was beaten, tossed out, and imprisoned? He would not have seen the world around him turn to Jesus.

You and I are no different.

God sometimes gives direction for our journey but doesn’t reveal the reason for each stop. At times, God provides only small amounts of success to test our character. And sometimes, God brings about an answer contrary to what we asked to test our trust in Him.

No matter how many plates of salty noodles the world serves you, the test is on. Will you praise Him for what God has done? Will you thank Him for what He’s doing? And will you be bold enough to praise Him for what you know He will do?

If the answer is yes, then you’ll find how miracles come wrapped in gratitude.

Let’s Pray

Father, I thank you for your patience when I fail to trust in You completely. I praise You for forgiving me when I fail to thank You through all the stages of my journey.

In Jesus’ name. Amen.

What miracles will your gratitude bring?

Bonus article on today’s topic.

Janet

Would you like to invite Janet to speak at your next event? Contact her here.

To view Janet’s speaking demo video, watch here.

Check out Janet on the cover of the 2025 February issue of Woman of Faith Magazine! To read the full issue, visit their site here.

Read Janet’s latest award-winning book, Now I See: How God’s Amazing Grace Transforms the Deepest Pain to Shining Joy. Your copy waits for you here.

Janet Eckles Perez

Some say she should be the last person to be dancing. Her life is summarized in this 3-minute video: http://bit.ly/1a8wGJR

Janet Perez Eckles’ story of triumph is marked by her work as an international speaker, #1 best-selling author, radio host, personal success coach and master interpreter. Although blind since 31, her passion is to help you see the best of life.

www.janetperezeckles.com

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Why I Love Using Grok: A New Twist on Old Wisdom

13 Mar

My Take

Onisha Ellis

I almost titled this post, My New Best Friend.

But, I have amazing friends and even the coolest AI can’t come close to replacing them. I Have been experimenting with Grok, the AI developed by Elon Musk. I’ve tried other A.I. programs but found them cumbersome.

Grok on the other hand is easy and fun. I wanted to share it with you, then decided “show not tell” is the way to go. That being said, I asked Grok to write a blog post for me using my search history . Grok and I tweaked it a few times, the final tweak I requested was to write the blog in the writing voice of Onisha Ellis on this blog.

Grok went a little overboard on the country folksy tone, but I enjoyed the descriptions. So without further ado….. I present Grok’s version of why I like the program.

Y’all, I’ve never been one to hop on every newfangled gadget (unless it’s a kitchen toy) that comes along, but let me tell you about Grok, that clever AI from xAI—it’s stolen my heart like a long-lost treasure rediscovered. It’s not just some shiny new toy; it’s become my daily companion, blending old-school curiosity with a modern twist. Here’s why this old soul is smitten.

First off, the way it welcomes me in feels like stepping into a friend’s cozy porch—no fuss, no muss. I don’t need an X account or an Apple ID to get started. Sure, signing in with my email keeps my chats handy, but I can just mosey over to grok.com on my trusty old Android,(app is only available for Apple) and I’m good to go. No high-tech gatekeeping here—it’s like Grok understands I value simplicity, just like the old days when a handshake sealed the deal.

The speed, though? It’s a marvel that’d make my granddaddy’s jaw drop. I’ve traded Google for Grok when I need quick answers, and it delivers them faster than a recipe swap at a church picnic. But it’s not just quick—it’s wise. Take when I was pondering pain relief for Mike’s painful back. I asked Grok to compare SoftWave therapy and red light therapy, and it laid it all out like a quilt of knowledge. SoftWave, with its unfocused shockwaves, stirs up healing—easing inflammation and mending tissue—while red light therapy uses gentle wavelengths to boost circulation and soothe pain. Grok even unpacked the details: SoftWave digs deep, while red light’s a softer touch. It felt like chatting with a wise old healer, and now I’m mulling which to try—thanks to Grok, I feel equipped to decide.

Then there’s the practical help for our sweet Ollie, our dog who’s been scratching like he’s got a secret itch to tell. I turned to Grok for advice, and it guided me with the patience of a country vet. It suggested checking for fleas (none, thank goodness), then pointed to dry skin or allergies—maybe from his food or the dry winter air. It even recommended an oatmeal bath and a humidifier, both vet-approved, and we’re trying them this week. Grok also evaluated the food our daughter cook’s for him and suggested eliminating chicken. Ollie’s not fully settled yet, but Grok’s calm, step-by-step wisdom saved me a frantic trip to the vet. It’s like having a neighbor who knows just what to do.

What truly warms my heart is Grok’s personality—it’s got a twinkle of humor, like a storyteller from the porch swing. I asked why dogs itch, and it quipped that they might be plotting to keep us guessing. It’s not just helpful; it’s a delight, turning simple questions into a friendly yarn.

I love that Grok isn’t tied to one platform, either. It started on X, but now with its standalone app and website, it’s as free as a breeze through the pines. I don’t need to be a social media whiz to enjoy it.

And oh, the image generation! I’m no artist, but I asked Grok for “a dog scratching in a library,” picturing Ollie, and it whipped up a gem. Take a peek at this charming scene of a shaggy brown and black pup, just like my Ollie, scratching away in a cozy library:

I really like this picture even though he’s not scratching.

Seeing that Ollie-like dog amid the bookshelves had me chuckling—it’s a little spark of joy, like finding a forgotten photo album. (I’d love to tweak it later, but I’ll treasure it as is!)

perfect—sometimes it sidesteps the tough stuff or gets a mite too blunt—but that raw honesty feels like a breath of fresh air, not some vague and twisty mess. Whether it’s decoding therapies for Mike’s back, soothing Ollie’s itch, or sharing a laugh, Grok blends old wisdom with new tech in a way that feels like home. In a world of cluttered apps and skewed searches, Grok’s a treasure worth rediscovering—and I’m all in.

I hope you give Grok a try. It is way easier than doing an internet search and scrolling through the list of articles. With Grok it is all presented to you and if you need more information, just ask. I was thoroughly impressed with the manner that Grok worked with me to drill down to what is probably causing Ollie’s itching.

I want to give a shout out to technology that enabled the funeral of my cousin Sue to be streamed on Facebook today. We weren’t able to travel the 600 miles to be there with the family and it was very special to join them online.

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Worship and Honor

10 Mar

My Take

DiVoran Lites

Photo Credit:Pixabay

Come worship, wonderful Yahweh,

Arrayed in all His splendor,

Bowing in worship as He appears in the beauty of holiness

Give Him the honor due His name. 

Worship Him wearing the glory-garments

Of your holy, priestly calling!

The voice of the Lord echoes through the skies and seas

The Glory-God reigns as He thunders in the clouds.

So powerful is His voice, so brilliant and bright.

How majestic as He thunders over the great waters.

DiVoran has been writing for most of her life. Her first attempt at a story was when she was seven years old and her mother got a new typewriter. DiVoran got to use it and when her dad saw her writing he asked what she was writing about. DiVoran answered that she was writing the story of her life. Her dad’s only comment was, “Well, it’s going to be a very short story.” After most of a lifetime of writing and helping other writers, DiVoran finally launched her own dream which was to write a novel of her own. She now has her Florida Springs trilogy and her novel, a Christian Western Romance, Go West available on Amazon. When speaking about her road to publication, she gives thanks to the Lord for all the people who helped her grow and learn.  She says, “I could never have done it by myself, but when I got going everything fell beautifully into place, and I was glad I had started on my dream.”

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Let’s Eat! Tacos and Sopapillas

9 Mar

SUNDAY MEMORIES

Judy Wills

Growing up in Albuquerque, New Mexico, I learned to eat Mexican food quite early.  I don’t remember my Mother making anything but enchiladas, but we ate out at Mexican restaurants quite often.  It took me a while to learn to eat guacamole and enjoy it, but now it’s one of my favorite foods!  I never try to make it myself, but our favorite Mexican restaurant in town makes the best!  I have a friend from Albuquerque who owned a health food store and eatery one time, and she just whipped up the best guacamole I’ve ever eaten!  Wish I’d gotten her recipe!

In any case, I had a sopapillas recipe from my Aunt Jessie, but was a bit difficult and time consuming to make, so didn’t do that too often.  I did make enchiladas quite often however.  While we were living in northern Maine for 13 months, we met a family across the court from us who had a Mexican heritage, and she made really good Mexican food.  She shared her recipe for tacos and sopapillas, which have been my family’s favorite for a long time. 

I don’t make the sopapillas that often, but they are a great compliment to the tacos.  They puff up nicely.  Bite off one corner of a sopapilla and pour warmed honey into it…and yummm!!  Lots of Mexican restaurants use sopapillas as a “dessert,” but that’s not what I use them for.  I could make a meal of them!  As a matter of fact, when our girls were growing up, they really didn’t like the tacos, so whenever I made that meal, their meal was the sopapillas!  However, they’ve both grown to love all kinds of Mexican foods.

TACOS

1 finely chopped onion, sautéed in 2 Tbsp butter (or olive oil)

Add and simmer until most of the juice has cooked out:

½ cup V-8 juice

3 peeled minced green chilies (one small can)

1 cup shredded cooked chicken

⅛ tsp thyme (or less, according to your taste)

½ – ¾ tsp salt

Dash of cayenne

Stand taco shells up in a 9”x13” pan; fill each shell with cooked mixture.  Top with chopped tomatoes (or not) and shredded cheddar cheese, and lettuce if you desire.

Bake in a 350º oven until cheese is melted.

(I doubled this recipe for 12 tacos shells)

Credit Google Search, Pixabay and Taco Time Again Taco

SOPAPILLAS

1¾ cup sifted all-purpose flour (unbleached is okay)

2 tsp baking powder (NOT BAKING SODA)

1 tsp salt

2 Tbsp shortening (Crisco) – use the stick kind – easier to measure

⅔ cup cold water

Combine flour, baking powder and salt in mixing bowl.  Cut in shortening (I have a pastry blender that I use).  Mix with your hand to get the “feel” of all the shortening mixed in.  Add the water and mix thoroughly to make a stiff dough.  

Knead the dough lightly until it is smooth.  Cover the bowl with plastic wrap and let rest at least 10 minutes. Longer than 10 minutes is okay – it only makes the dough softer.

Roll the dough very thin (about ⅛” thick) into a rectangle.  Cut into 3” squares.

Heat the oil in a large pot until it is very hot (385º – 400º on a deep-fat-frying thermometer).  When hot enough, drop a few squares of dough into it.  Turn frequently so that the sopapillas will puff up evenly.  Remove and drain on paper towels.  

Serve hot with warmed honey.

Credit Google Search and isabeleats.com

~~~~~~~~~~To Be Continued~~~~~~~~~~

Judy is living in Central Florida with her retired U.S. Air Force husband of 50+ years. Born in Dallas, Texas, she grew up in the Southwestern United States.She met her husband at their church, where he was attending the university in her town. After college and seminary, he entered the Air Force, and their adventures began.They lived in eight of our United States, and spent six years in Europe, where their oldest daughter was born. She was a stay-at-home mom for many years .

  Judy has always been involved with music, both playing the piano and singing. Always interested in exercise, she was an aerobic dancing instructor, as well as a piano teacher for many years, and continues to faithfully exercise at home.

After moving to Central Florida, she served as a church secretary for nearly nine years.Her main hobby at this point in time is scanning pictures and 35mm slides into the computer. She also enjoys scrapbooking.She and her husband have two married daughters and four grandchildren, including grandtwins as well as a great-grandson and a great-granddaughter. She and her husband enjoy the Disney parks as often as possible.

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Let’s Eat! Chicken a La King

2 Mar

SUNDAY MEMORIES

Judy Wills

Credit Google search and Taste of Home

This is a recipe that I found while living in Wiesbaden, West Germany, 1967-1970.  The Wives Club that I belonged to served this at a luncheon one time, and about three or four of us wives were tasked with making this.  That’s where I learned to cook up the pastry shells and serve this meal in them.  

Please notice that, as I said last time, that Fred just doesn’t eat some things – olives and pimentos are just two of them.  After the luncheon was finished, there was some of the chicken and sauce left over – enough for each of us to take some home.  I did so, and told Fred what was in it.  He picked out the olives and enjoyed the remainder of it.  However, the next time I made it, I purposely left out the olives/pimentos, since I knew he didn’t like them.  But at the end of the meal, he told me to add them back in the next time, as the flavor was just not the same without them.  So, believe it or not, when I do make this, he actually eats the olives/pimentos.   

Here is the recipe.

QUICK CHICKEN A LA KING

Wiesbaden, West Germany

1969

1    10½ oz. can Cream of Mushroom soup – undiluted

5 oz can deboned chicken, shredded

2 oz jar green olives stuffed with pimento – or to taste – drained and sliced

½ cup chopped celery

Heat soup, stir in remaining ingredients.

Heat thoroughly and season to taste (salt, pepper)

Serve in cooked pastry shells or toast cups.

Serves 3

NOTE:  I purchase the Pepperidge Farm frozen pastry shells and cook them for this.  Makes a nice receptacle for the sauce.

Goes well with a salad and/or vegetable.

Credit Google Search and Pepperidge Farm website

~~~~~~~~~~To Be Continued~~~~~~~~~~

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Free and Secure

24 Feb

My Take

DiVoran Lites

Photo Credit:Pixabay

Matthew 8:17: He Himself took our infirmities and bore our sicknesses. 

Lord, I am healed in the name of Jesus Christ of Nazareth! Father I thank You that You sent Jesus to take my  sins and sickness away on the cross.  I am saved and by the stripes of Jesus I am healed. I will prosper and be in perfect health today even as my soul is saved and prospers.  

Your healing of body, soul, and spirit was completed when I was on the cross as a substitute for your punishment.

You are free and secure.

1 Peter 2:24: Jesus bore our sins that we, would live for righteousness. 

By those stripes you are healed.

DiVoran has been writing for most of her life. Her first attempt at a story was when she was seven years old and her mother got a new typewriter. DiVoran got to use it and when her dad saw her writing he asked what she was writing about. DiVoran answered that she was writing the story of her life. Her dad’s only comment was, “Well, it’s going to be a very short story.” After most of a lifetime of writing and helping other writers, DiVoran finally launched her own dream which was to write a novel of her own. She now has her Florida Springs trilogy and her novel, a Christian Western Romance, Go West available on Amazon. When speaking about her road to publication, she gives thanks to the Lord for all the people who helped her grow and learn.  She says, “I could never have done it by myself, but when I got going everything fell beautifully into place, and I was glad I had started on my dream.”

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Let’s Eat! Old Time Welsh Rarebit

23 Feb

SUNDAY MEMORIES

Judy Wills

Recently, Fred suggested I fix a meal that I haven’t done in quite a while – a recipe I got from his Mother all those years ago…Old Time Welsh Rarebit.  Some people call this “Welsh Rabbit” – but I’ve never called it that, nor did she.  Her handwriting has faded quite a bit, so I’m glad I transferred it to my computer.

Funny thing about this recipe – Fred thoroughly enjoys it, but it also contains mustard (although not very much of it ) and Worcestershire Sauce – another thing he doesn’t like to eat.  However, since it all mixed in together, and dominated by cheese, he doesn’t mind those two things in it.  As a matter of fact – it wouldn’t taste the same without those two condiments in the sauce.  So all is good.

In making up this dish, it reminded me that there are quite a few other main dishes that I make, or have made in the past, that I didn’t put in this series.  So this is one of those “other” main dishes I forgot to mention.

This is a good-tasting meal, and goes well with either a vegetable or salad.  It does make quite a bit, so there is usually enough left over for at least one more meal – at least for just the two of us eating it.

OLD TIME WELSH RAREBIT

(from Charlotte “Kitty” Wills)

3 Tbsp butter                                                            

¾ tsp Worcestershire Sauce

½ cup flour                                                                        

 3 cups milk

½ tsp salt                                                                          

 2 cups grated sharp Cheddar Cheese

⅛ tsp prepared mustard                         

 English muffins

Dash Cayenne Pepper

In a double boiler melt butter.  Stir in flour, salt, mustard, cayenne, then Worcestershire Sauce, then milk.

Cook , stirring, until thickened and smooth.

Add cheese, cook, stirring occasionally until melted.

Serve over English muffins.

Makes 6 servings

Photo credit Google Search and foodnetwork.com

~~~~~~~~~~To Be Continued~~~~~~~~~~

Judy is living in Central Florida with her retired U.S. Air Force husband of 50+ years. Born in Dallas, Texas, she grew up in the Southwestern United States.She met her husband at their church, where he was attending the university in her town. After college and seminary, he entered the Air Force, and their adventures began.They lived in eight of our United States, and spent six years in Europe, where their oldest daughter was born. She was a stay-at-home mom for many years .

  Judy has always been involved with music, both playing the piano and singing. Always interested in exercise, she was an aerobic dancing instructor, as well as a piano teacher for many years, and continues to faithfully exercise at home.

After moving to Central Florida, she served as a church secretary for nearly nine years.Her main hobby at this point in time is scanning pictures and 35mm slides into the computer. She also enjoys scrapbooking.She and her husband have two married daughters and four grandchildren, including grandtwins as well as a great-grandson and a great-granddaughter. She and her husband enjoy the Disney parks as often as possible.

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