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Examiner
  • Dixie Ryan: Life with a good attitude is wonderful

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  • Wow I have had a wonderful week. God is good and I am happy. I have had visits from several of my grandkids and that is a good thing. They are beautiful, wonderful, young women and I love them so much. Also I have had visits from numerous friends and it has just been a special week.
    I have one granddaughter who is a senior in high school this year. Her name is Reanna and she plays the oboe in band, is an experienced member of the color guard and a 4.0 student. The next is Taylor and she is a junior and an equally great young lady. Seven granddaughters total and that is a bunch and I love every one of them so a day with any of them is a beautiful day.
    I also completed my Branson trip for the Elderberries. I am knowing that I will be well and ready to roll by the latter part of November and we will celebrate our pastor, Brother Randy’s 60th birthday while we are in Branson.
    The weather has been cooler and more comfortable and I just cannot say enough good about this week. Did you ever think that our good days or weeks are most likely caused by a good attitude. And my attitude is great.
    I have done some cooking, albeit one handed, but it has been fairly successful. With a good attitude it is kind of hard to have much bad happen.
    Hope you enjoy the recipes.
    Mushroom fritters
    1 can cream of mushroom soup 2 eggs 40 soda crackers, crushed 1 can chopped mushrooms
    Mix soup, eggs, crackers and mushrooms; together very well and let stand for 30 minutes. Drop by teaspoonfuls into hot oil. Brown on both sides and serve hot. (I like to dip mine in Ranch dressing).
    Parmesan zucchini strips
    1/3 cup bread crumbs 1/4 cup nonfat Parmesan cheese topping 4 small zucchini, quartered lengthwise 1/4 cup egg substitute
    In a bowl, combine the bread crumbs and cheese topping. Dip zucchini in egg substitute, then in crumb mixture. Place on a baking sheet coated with nonstick cooking spray. Bake at 400 degrees for 20-25 minutes or until golden brown and tender. Yield 4 servings
    Strawberry pink lemonade
    1 tub Crystal Light pink Lemonade drink mix 7 cups cold water 1 cup frozen strawberries divided ice cubes
    Place drink mix in plastic or glass pitcher. Add cold water; stir until drink mix is completely dissolved. Pour half of the drink mix and half of the strawberries in blender; cover. Blend on high speed until smooth.Pour over ice cubes in tall glasses. Repeat with remaining prepared drink mix and strawberries. Serve immediately. Makes eight, 1-cup servings.
    One handed cooking is preferably a simple, easy recipe and the above all are. In addition they are very good and very nice on a hot day. I also like to set a plate of garden tomatoes on the table and a bowl of cottage cheese.
    Page 2 of 2 - I hope you have a great week this coming week and I hope I do too.
    See you next week.
    Dixie Ryan lives in Odessa and has enjoyed sharing her cooking talents and secrets with readers for many years.

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