Pasta dishes top Jolene’s list

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By Sandy Bond
Jolene Keller’s mentor, confidante and support system has been her children’s grandmother, Barb Keller of Trail City.

“Starting my family at a young age,” she said, “having Barb has played an influential role in helping me find my way to the kitchen! In past years, learning from her has allowed me to see the joy that cooking has to offer; it has brought out the very basics that I have acquired while observing her prepare meals for everyone in her family.”

Jolene and her daughter, Abby, 10, a student at Mobridge-Pollock Upper Elementary and son, Thane, 7, a student at Freeman-Davis, live in Mobridge. They have been anxiously awaiting the arrival of the 200th Engineering Company in May for Randy (Martin) to return home. Jolene is employed as a teller at Wells Fargo Bank in Mobridge.

The daughter of Tina (Krein) and Wayne Perman, Jolene and her siblings Jodie (Miller), 31, and Chad (Perman), 26, grew up in Glenham; her father is employed through Norm Thorstenson Trucking of Selby, and her mother, Angus Palm in Watertown.

Jolene attended Glenham Schools through grade six and graduated from Mobridge High School. She received her associates of arts degree from Dickinson State University in May 2011. She is currently attending Utah State University via the Internet where she is earning her bachelor’s degree in communication sciences and disorders.

As a student and career mom, she finds that pasta dishes save a lot of time and can be as nutritious and delicious as your creativity allows.

“Our family enjoys such dishes as spaghetti, lasagna, taco casserole, and old world manicotti,” she said. “But we also eat a lot of beef stew, enchiladas, tater-tot casserole, barbecues, meatballs and potatoes. Oh, we can’t leave out macaroni and cheese!”

Although it is said “a watched pot never boils,” sometimes an unwatched pot boils completely dry!

She can’t recall any one culinary catastrophe, “Because there are far too many when the food gets burned to want to remember!”

Growing up in Glenham and now residing in Mobridge, she said, has kept her grounded.

“I feel very fortunate to have a job in Mobridge,” she said.

Prior to working at Wells Fargo, she had been employed as a teller at Western Dakota Bank in Timber Lake with a 40-mile drive each way.

“I have supportive co-workers at Wells Fargo, as well as the faculty and staff at my children’s schools.”

“My two most important obligations are Abby and Thane,” she said. “Both have grown older; that has given me the opportunity to take on the role of becoming a student myself.”

The family enjoys many outdoor activities including camping, bike riding, and boating with their Grandpa Perman. They also enjoy playing with Buster, their guinea pig. “Making the most of the time spent together as a family is time well spent,” she said.

 

JOLENE KELLER’S RECIPES

Chicken Enchiladas

2 8 oz. containers cream cheese (softened)

1 10 oz. red enchilada sauce

1 10 oz. green enchilada sauce

2 1/2 Tbsp. milk

4-5 whole chicken breasts (shredded)

12 8-inch tortilla shells

Shredded cheese for top

Salsa

In medium bowl, combine cream cheese, green enchilada sauce, milk, and chicken. Spoon into shells. Put half the red enchilada sauce on bottom of pan. Place filled shells in pan and pour rest of red enchilada sauce on top of shells. Bake at 350 degrees for 35 minutes. Put cheese on top for remaining 5 minutes. Serve and top with salsa.

 

Barbecues

1 1/2 lbs. hamburger

2 Tbsp. vinegar

1 Tbsp. Worcestershire sauce

1 tsp. mustard

2 Tbsp. brown sugar

1 cup ketchup

1/2 cup water

1 small onion (chopped)

Brown meat. Drain. Add onion to hamburger while browning. Add remaining ingredients. Let simmer for 15 minutes before serving.

 

Beef Stew

1 box tapioca pudding

1 lb. stew meat (cubed)

4-5 carrots (chopped)

4-5 stalks celery (chopped)

4-5 potatoes (cubed)

1 onion (chopped)

2 cans beef broth

1 can cream of chicken soup

Seasonings

Bake at 350 degrees for 5 hrs.

Old World Manicotti

12 large manicotti shells

4 cups shredded mozzarella cheese

2 cups ricotta cheese

2 Tbsp. dried basil

1 26 oz. jar spaghetti sauce-traditional

1/2 cup Parmesan cheese

Cook pasta, drain and rinse. Let dry on paper towel. For filling: mix three cups mozzarella with ricotta and basil. Using a teaspoon, stuff cheese mixture into shells. Spoon 2 cups spaghetti sauce into baking dish. Arrange stuffed shells over sauce. Pour remaining sauce on top. Sprinkle with remaining cheese. Bake for 15 minutes at 350 degrees. Sprinkle with Parmesan and bake another 10 minutes.

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