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Examiner
  • Dixie Ryan: The Bear was always up to something

  • It was six months ago today, Jan. 19, that “Grouchy Bear” went to be with the Lord. God is caring for him and HE is caring for me.



    The “Bear” was very stubborn and he usually got his way, especially with biscuits and gravy.

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  • It was six months ago today, Jan. 19, that “Grouchy Bear” went to be with the Lord. God is caring for him and HE is caring for me.
    The “Bear” was very stubborn and he usually got his way, especially with biscuits and gravy. 
    He had many funny experiences that were usually caused by something he did. One time he went hunting and he and his friends took horses, food, tents, etc. and climbed the Wallowa mountains. They set up a little village with the tents and they got two or three deer. 
    He came home and parked the truck, unloaded his stuff from our horse trailer. About a week or 10 days later he needed to do something with his work and unhooked the trailer and he and I went on the errand. We stopped in Springdale, Ore., at a gas station one of his hunting buddies owned. The buddies wife came out to fill our tank and she was making faces and complaining about a bad smell at the back of our truck. He got out and opened it and it was filled with rotting deer hides that the guys had put in his truck for him to give to the blind organization nearby. The hides were filled with maggots and the smell was unbelievable.
    We went back home and he began to clean out the hides, spray the truck with disinfectant and hose out the camper and back end. 
    Prior to us leaving I had prepared supper and had it in the oven on low. When he got the camper cleaned out he came in, took a shower and I put supper on the table. I heard him gagging and turned to see a pale face looking at me. He said, “Dear, I usually love this dish but I don’t think I can ever eat this again. And he never did. It was Spanish rice. 
    I won’t give you a recipe for that but will share one of his favorites with you.
     
    Chicken Casserole with Spice
    1 tablespoon vegetable oil
    1 cup chopped green bell pepper
    1 small onion, chopped
    2 cloves garlic, finely chopped
    1 pound (about 4) boneless, skinless chicken breast halves, cut into bite size pieces
    1 jar (16 ounces) salsa, any flavor
    1 can (2 1⁄4 ounces) sliced ripe olives
    6 corn tortillas, cut into halves
    2 cups (8 ounces) shredded Monterey Jack or Cheddar cheeseSour cream, optional
    Preheat oven to 350 degrees. Heat oil in large skillet over medium high heat. Add  bell pepper, onion and garlic, cook for 2 to 3 minutes or until vegetables are tender. Add chicken, cook, stirring frequently or 3 to 5 minutes or until chicken is no longer pink in the center. Stir in salsa and olives, remove from heat. Place six tortilla halves onto bottom of ungreased 8 inch square baking pan. Top with chicken mixture and 1 cup cheese. Bake for 15 to 20 minutes or until bubbly. Serve with sour cream. Makes 8 servings. 
    Page 2 of 2 -  See you next week.
     
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