A Shelbyville Thanksgiving | Shelbyville Multimedia

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Adapted from the film Welcome to Shelbyville
directed and produced by Kim A. Snyder

A Shelbyville Thanksgiving

by Ms. Luci

A special meal prepared with love, as featured in Welcome to Shelbyville! Read below to learn how to make Ms. Luci’s Lemon Chicken, Enchiladas with homemade flour tortillas, and Mexican Sopa de Fideo.

Whether she is inviting newcomers over to share a meal on Thanksgiving (see webisode above) or helping Somali mothers understand what it means to prepare a “bag lunch” for their children, Ms. Luci demonstrates that simple and practical acts of inclusivity make a difference. “I want to share the chicken recipe that I used in the documentary,” said Ms. Luci, who has become a respected leader in the community and continued to model welcoming work in Shelbyville. “It was a recipe that Tom’s mother showed me and it is very tasty.” Tom is Ms. Luci’s husband and his mother passed away six years ago, so this recipe is particularly special to them.

What really stands out about Ms. Luci is her sensitivity towards cultural differences. “I thought about serving this to the Somalis at our Thanksgiving dinner, because I knew that they couldn’t eat pork,” she explained, “and I thought that I would serve only Tyson’s chicken, since they work at Tyson.”
The recipes below are easy to make and simply delicious. Consider making the entire meal!

Lemon Chicken
1 large package of Tyson chicken, thighs and legs (with the skin)
2 sticks of butter (16 tablespoonss total)
¼ cup of real lemon juice

Step 1—Rinse the chicken in cold water and pat dry with a paper towel.
Step 2—Melt the butter in a baking dish and add the lemon juice.
Step 3—When the butter is melted, add the chicken.
Step 4—Bake for 1 hour at 400 degrees.
Step 5—Pierce the thigh to make sure it is done before serving.

Homemade Flour Tortillas
2 cups flour
1 teaspoon salt
½ teaspoon baking powder
¼ cup lard or shortening
½ cup of warm water
Step 1—Sift and mix the dry ingredients.
Step 2—Work in the lard/shortening and mix well.
Step 3—Add water to the mixture and knead the dough.
Step 4—Divide the dough and let set for 20 minutes.
Step 5—Roll dough into small round flat pancakes and cook on a hot grill until brown. Flip over and brown on the other side.

Homemade tortillas (see previous recipe)
1 can of mild enchilada sauce
1 cup shortening
2 cups of grated mild cheddar cheese
1 cup chopped (fresh) onions
½ head chopped lettuce
Non-stick cooking spray (enough to evenly cover the inside of a casserole dish)

Step 1—Heat up one skillet and pour in the enchilada sauce and let simmer.
Step 2—Heat up a second skillet and melt shortening in it.
Step 3—Dip a tortilla in the shortening and then in the sauce and lay out on a plate. Do this with about 4 to 5 at a time.
Step 4—Place some cheese, a little bit of onion and lettuce on each tortilla. Roll up and place in a casserole dish treated with non-stick cooking spray. Continue until the casserole dish is full.
Step 5—Pour the remainder of the sauce over the rolled up enchiladas and sprinkle the remainder of the grated cheese.
Step 6—Place the casserole dish in the oven and bake in 350 degrees for 35 minutes, or until the cheese is bubbly/melted.

Mexican Sopa de Fideo
1 (8 oz) pkg. coiled vermicelli, broken
3 tablespoons of oil
½ small onion, finely chopped
1 clove garlic, minced (garlic salt can be used as substitute)
1 tablespoon chopped bell pepper (optional)
1 tomato, peeled and chopped (or 3 oz. can tomato sauce)
2 cups beef or chicken stock (or 1 bouillon cube)
Salt and pepper to taste
Step 1—Using a large pot, break the vermicelli into small pieces and carefully brown in oil.
Step 2—Push the vermicelli to one side, add onion, garlic, and bell pepper.
Step 3—Cook until onion is soft.
Step 4—Boil the stock in a separate pot.
Step 5—Add tomato and boiling stock to the vermicelli mixture, then season to taste.
Step 6—Cover and cook over very low flame until liquid is almost completely absorbed.

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