Becky Flanigan Misner is one of the few people of her generation that enjoys gardening and canning. Her pickles are in great demand. She also enjoys canning tomatoes and jalapeno peppers. She said she inherited her love of gardening and putting up vegetables from both her grandmothers.
Mrs. Misner is the daughter of Jimmy and Minnie Lou Flanigan. She was raised in the Shady Grove area and has lived in the Manila area all her life.
She and husband Scott have been married for 19 years. They have two children, Kyle, 15, going into the 10th grade, and Kelce, 13, going into the seventh grade.
Not only will the children be returning to school in a couple of weeks, Mrs. Misner will be returning to Manila Public Schools, also. She has worked as computer lab assistant at MHS for the last five years. She has junior and senior high students.
She has always worked with computers. She worked as a secretary for several years at Southworth, Inc. of Manila. She was pleased to get the position at Manila School. It gives her the same hours as her children and the same vacation days.
The family has been busy this summer as they opened two new stores, one in Monette and one in Caraway. They are in the process of purchasing the former T.J's Quick Stop in Manila.
Mrs. Misner said they are excited about opening the family business. Mr. Misner's parents, Bob and Becky Misner, will be moving back to Manila. They have lived in Obion, Tenn., for the last 16 years.
In 1994 Scott and Becky had the opportunity to purchase the home that Scott grew up in.
"It was like moving back home for him," she said.
They enjoy their home and spend a lot of time during the summer at the pool and cooking out.
The entire family enjoys cooking. They all have their specialties. The boys like to grill, Mrs. Misner likes to cook chicken, dumplings and cornbread. Kelce likes to bake cookies.
Mr. Misner is a member of the Manila Lions Club and the Manila FFA Alumni Association.
Their cooking slows down during the basketball season as both Kyle and Kelce play basketball. They are looking forward to the season even though they will be on the road four nights a week this year.
Another project she has enjoyed this summer is redoing her dining room. She wanted to lighten the room and tried faux painting. She said the roller is divided and two colors of paint are rolled at the same time. She had never tried this type painting before and she was pleased with the finished room.
Mrs. Misner is sharing some of her families favorite recipes. The chicken enchilada recipe is one that she created by just a little of this and a little of that until it was just like she wanted it. Instead of a birthday cake, her family requests a peanut butter pie. She said it is an easy recipe and very popular. One of Kyle's favorites is the chocolate zucchini bread.
Mrs. Misner said she gets a lot of good recipes from the internet using allrecipes.com.
Becky's Chicken Enchiladas
4 boneless chicken breasts
1 medium onion
1 (16 oz.) sour cream
2 chicken bouillon cubes
2 Tbsp. butter
1 to 2 pkgs. flour tortillas
4 cups shredded cheese
Garlic powder to taste
Salt and pepper to taste
Any seasoning you prefer
Season chicken breast with garlic, salt and pepper or other seasoning. Cook chicken and onions together in a skillet or George Foreman Grill. Set aside to cool. Dissolve bouillon cubes in 1-1/2 cups water, add butter and sour cream. Put shredded chicken, onions and cheese inside tortillas and roll. Place in a 13x9 inch baking dish. When pan is full pour sour cream mixture over filled tortillas and add remaining cheese.
Bake at 350 degrees for 30 minutes.
Peanut Butter Pie
1 graham cracker crust
1 can Eagle Brand milk
1 tub Cool Whip
1/2 cup peanut butter
1 16 oz. cream cheese
1 can Hershey's chocolate syrup
Mix softened cream cheese and Eagle Brand until well blended and smooth. Add peanut butter and Cool Whip. Pour into crust and drizzle with chocolate syrup. Chill two to four hours before serving.
Chocolate Zucchini Bread
1 cup vegetable oil
2 cups sugar
1 Tbsp. vanilla
2 cups shredded peeled zucchini
2-1/2 cups all purpose flour
1/2 cup baking cocoa
1 tsp. salt
1 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. baking powder
In a mixing bowl, beat eggs, oil, sugar and vanilla. Stir in zucchini. Combine dry ingredients. Add to zucchini mixture and mix well. Pour into greased loaf pans. Bake 350 degrees for one hour.
Makes 12 servings
1 (16 ounce) packaged corn bread mix
1 (1 ounce) package Ranch dressing mix
1-1/2 cups sour cream
1-1/2 cups mayonnaise
2 (15 ounce) cans pinto beans, drained
3 tomatoes, chopped
1 cup chopped green bell pepper
1 cup chopped green onion
2 cups shredded cheddar cheese
10 slices bacon
2 (11 ounce) cans whole kernel corn, drained
1. Prepare corn bread according to package directions. Set aside to cool.
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Whisk together the salad dressing mix, sour cream, and mayonnaise. Set aside.
3. Place half of the crumbled corn bread in the bottom of a large serving dish. Top with half of beans.
4. Add the tomatoes, half of cheese, bacon, corn and salad dressing. Repeat layering using remaining ingredients. Garnish as desired. Cover and chill two to three hours before serving.