Judy Shelton shares recipes
Judy Shelton of Manila said she would not change a thing. She always wanted to be a mother and she was blessed with four wonderful children. Her second goal was to be a teacher. Even though she put her college on "the back burner" for a few years, she successfully completed her college and has been teaching for several years.
Her oldest daughter graduated from high school in May 1996 and Judy graduated from ASU in December 1995.
Mrs. Shelton is married to Noah "Bubba" Shelton. She was raised near Etowah in what was known as the Three Way Community. She is the daughter of Joyce Langston and the late Bobby Langston. Her husband is the son of Bunkie Jolliff and Garry and Pat Jolliff.
Their children are Katherine Pannells, Keisha Watts, Noah II, and Nick. All of the children live in Manila. Katherine is married to Brian Pannels. Katherine has chosen to be a stay-at-home mom. They have three children, BreAnna, 10, Tessa, 7, and Sasha 5. Keisha is married to Cliff Watts Jr. They have a daughter, Kara, 17 months old. She is a dental assistant in Trumann. Noah II is married to the former Stephanie Rountree and they have a son, Hayden, 8 months. Nick, the youngest son, lives at home and works at Southworth. Nick's girlfriend, Amber Forehand, is part of the family, Mrs. Shelton said.
Mrs. Shelton is enjoying being a grandmother and is very happy to have all of the children within visiting distance. She said she loves being "Nana."
She started her teaching career in Blytheville at the Immaculate Conception Catholic School. She taught fourth grade for three years and one year a combined fifth and sixth grade. She has been teaching kindergarten in Osceola for the last five years.
"It has been five wonderful years," she said. "I loved the children and my co-workers."
She will be starting a new position this year teaching in the new pre-kindergarten classes beginning in the Manila Public Schools."
"It is for four years olds and we will have a new curriculum," she said. "Manila recently received approval for the pre-kindergarten and we are working to get everything in place by the beginning of the school year. The rooms are going to be great.
"Last year I had a lot of students in my kindergarten class that had attended the pre-K and it made a big difference. Most of the students were ready very well quickly."
Shelton is a teacher who really cares about her children. She works hard and many times she stays late to do paperwork or prepare for the next day. She said it will be nice to be able to just go across the street to her home after a day's work.
She is looking forward to being part of a new program that will benefit area children.
She loves having all her family together. They have always enjoyed activities together. A former basketball player herself, she has followed all of her children through their school years and looks forward to cheering for her grandchildren.
If it was a beauty pageant, a baseball game, a basketball game, or a horse show, the children had the support of each other.
Their house is filled with trophies and ribbons. When the children were young the family made the horse show circuit. Noah and Katherine enjoyed the barrel pick-up events with their dad.
Mrs. Shelton does not cook as much as she did when the children were all at home. She is sharing some of their favorite recipes.
Salsa or red sauce
Grated Velveeta cheese
Brown meat and drain, add taco seasoning along with the correct amount of water. Add the chilies and let simmer. Put a spoonful of mixture into a tortilla and roll, place in a long baking dish. Pour Pet milk and salsa over tortillas. Add cheese on top. Bake in a 350 degree oven for about 25-30 minutes. Let cool a little before serving.
(Makes 2 regular pies)
1-1/2 cups sugar
3 Tbsp. cocoa
5 Tbsp. cornstarch or flour
3 cups milk
Pinch of salt
3 egg yolks -- Mix a little of the above mixture in with the egg yolks before putting them in with everything.
1 tsp. vanilla
Cook on medium to medium low, stirring constantly until thick. Add five tablespoons butter and one teaspoon vanilla. Pour into baked pie shells. Let cool.
4-6 chicken breasts cooked; deboned and chopped (you can use canned chicken)
1 onion, chopped
4 celery stalks, chopped
1 bell pepper, chopped
1 stick butter
1 pkg. vermicelli pasta (cooked by package directions)
1-1/2 pounds of Velveeta, cubed
1 can mushrooms (sliced)
1 can Rotel
2 tsp. garlic
Saute onion, celery, pepper in butter until tender. Just before removing from heat, add 2 tsp. garlic. Mix Rotel and Velveeta together and melt. (I do it in the microwave at 2 minutes intervals). Then add vegetables, mushroom to cheese mixture, then add chicken to mixture. Put noodles in baking dish, pour Velveeta mixture over noodles. Bake for 20 minutes until heated through at 450 degrees.
(This is better and creamier the next day if it lasts that long. It usually doesn't around my bunch.)
3 Tbsp. cocoa (You can adjust the cocoa to individual taste. We like milk chocolate.)
3 cups sugar
1/8 tsp. salt
1-1/2 cups milk
1/4 cup butter
1 tsp. vanilla
Big spoonful of peanut butter (optional)
Combine cocoa, sugar and salt in a large sauce pan, mixing well. Add milk gradually stirring gently so mixture doesn't get all over the sides of the pan. Bring to a bubbly boil on high heat stirring continuously. (A wooden spoon is good to use so you can leave in pot while mixture cooks. If using other spoon, keep it rinsed off. The goal is to keep the sugar off the spoon so you are not putting it back into the mixture. This will prevent granular fudge. It will be smooth and creamy.) Reduce the heat stirring occasionally. Keep the spoon clean from sugar. Cook until mixture forms a soft but firm ball when dropped into ice cold water. Remove pan from heat, add butter, vanilla and peanut butter if desired. Beat until smooth and creamy. Do not scrap sides of pan trying to keep sugar that might have collected on sides from getting into the creamy mixture. This will make fudge grainy instead of creamy. Pour into a buttered platter after mixture starts to lose its gloss or thickens slightly.