Shook Post from March

We went to Chicago over Spring break.  Tim had a conference for MTNA so we went a couple of days early and visited Andrew and Katie.  When we arrived, Andrew had a full beard!

They are stepping out of the (used to be Sears) tower overlook.

We also visted the Field museum.  Andrew and I visited Shedd aquarium, and Lincoln park zoo.

The young lady's shirt said trainer for a day.  She got to feed the beluga whale and feel his teeth.  There was also a dolphin show.  The aquarium was my favorite.  I have more pictures if anyone wants to see:)

We were on the 43rd floor of the hotel.  The building below had window cleaners one day.  They are up in the top left corner.  They could go down the entire side of the building in about an hour!  I hope they are well paid.

When we visited Erik for his birthday, we got to see where he works.  He feeds the gerbals and cleans their cages.  This is one of his friends.

He is enjoying his apartment very much.  He was able to frame and hang his drawings from last semester.

Samuel continues to work with his band.  They have been recording so hopefully we will get a copy that we can share with everyone.

Enjoy spring!  Love Vicki and Tim. Erik and Samuel

Black Bean Tortilla Casserole

Ingredients:

2 large onions chopped  (I omit these)

1 ½ cups green pepper (I omit these)

1 (14.5 ounce) can diced tomatoes, drained

¾ cup picante sauce

2 (15 ounce) cans black beans, rinsed and drained

8 (6 inch) corn tortillas

2 cups (8 ounces) shredded cheddar cheese

Toppings:

Shredded Lettuce

Tomatoes

Ripe Olives

Directions:

1.        In a large saucepan, combine the onions, peppers, tomatoes and picante sauce.  Bring to a boil.  Reduce heat; simmer, uncovered, for 10 minutes.  Stir in the beans.  Spread a third of the mixture in a 13 x 9 inch baking dish coated with nonstick cooking spray.  Layer with four tortillas and 2/3 cup cheese.  Repeat layers; top with remaining beans.

2.       Cover and bake at 350 degrees F for 30-35 minutes or until heated through.  Sprinkle with remaining cheese.  Let stand for 5 minutes or until cheese is melted.  Serve with toppings.

Upside Down Pizza

Here is a favorite recipe from the Randy Johnston Family.  This is one of Charles' favorites. 

Upside Down Pizza

Brown and drain 2 lbs. of hamburger.

Mix 1 envelope spaghetti sauce and 1 16 oz. tomato sauce (I substitute a regular can of spaghetti sauce for this)
Spread in 9x13 pan.
Over meat put 1 1/2 c. mozzarella cheese or cheddar cheese (either one works) and 1/2 c. sour cream.
Put 1 - 8 oz. tube crescent rolls over top of meat and cheese.
Spread 2 T. melted butter and 1/3 c. Parmesan cheese over rolls.

Cook 375 degrees for 20-30 minutes.

Grandpa's Favorite Cookies

1 cup shortening
1/2 cup white sugar
1/2 cup bn sugar
1 egg
1/2 t. soda
1/2 t. salt
1 t. cinnamon
1/4 t. nutmeg
1/4 t. cloves
1 t. vanilla
1/2 cup finely chopped pecans
Cream together shortening and sugars.  Add egg and beat well
Sift together dry ingredients and stir into mixture. Then add nuts
Shape into 2 rolls and chill thoroughly.  Slice thin and bake on greased
cookie sheet. 375 oven 5 to 7 minutes or until browned.  Remove to
rack to cool.  Makes 5-6 dozen.