Nona: How do you feel about the Wisconsin Mask Mandate? How can the governor makes us wear these contraptions?

Rex the Right Winger Dear Rex: Grow up!

We have to get over this virus, and if wearing a mask is going to help, let’s join in and get it done!

In Lublin’ we’ve been used to wearing masks for quite some time so we were ready for the mandate.

Every spring, Mayor Weasel Smith mandates the masks for a few weeks when the pig farmers spread manure. It’s something.

And every afternoon from 3 – 6 p.m., masks are required when you head into Stosh’s Place for happy hour. Well, they aren’t really required, but it’s a good idea. Some of these guys in there for dollar beers don’t generally bathe on a normal schedule.

So, we’re used to wearing masks around here, and we’re happy to help eradicate this evil illness.

I don’t know how this got so political, but that’s stupid. For two months, downtown Lublin had to be shutdown to stop the spread of COVID19. Wearing masks is at least a way to keep small businesses open. The only time I don’t like it is at Senior Card Night. at the Social Center. It seems that Poker Face Pete is winning every week. We call him that as a joke, because his upper lip starts to twitch every time he has a good hand. Now, we can’t see that obvious tell, and I’m down 43 cents this month already.

If they don’t come up with a vaccine one of these days, I could have my worst year on the pinochle circuit ever.

Well, let’s cook!

Easy Chicken Enchilada Crescent Bake Ingredients

2 cups shredded cooked chicken 1 can (10 oz) red enchilada sauce 2 cans (8 oz each) refrigerated crescent dinner rolls 1 1/4 cups shredded Mexican cheese blend (5 oz)

Directions

In 2 quart saucepan, mix chicken and 1/2 cup of the enchilada sauce. Heat to boiling over medium-high heat, stirring occasionally.

Separate or cut each can of dough into 4 rectangles (if using crescent rolls, press perforations to seal). Spoon chicken mixture and 1 tablespoon of the cheese onto 1 long side of each rectangle. Roll up; pinch edges to seal. Place seam side down in 13×9-inch (3 quart) glass baking dish. Pour remaining sauce over enchiladas and sprinkle with remaining cheese.

Bake at 375°F for 15 to 20 minutes.

Crazy Good Tater Tot Casserole Ingredients

2 pounds ground turkey 1 cup chopped onion 1 (10 ¾) ounce can cream of celery soup 1 10 ¾) ounce can cream of mushroom soup 6 ounces frozen corn 6 ounces frozen peas 2 tablespoons Worcestershire sauce 1 teaspoon kosher salt 1 teaspoon pepper 1 teaspoon garlic powder 2 cups shredded cheddar cheese, divided 1 (32-ounce) bag frozen tater tots

Directions

Heat oven to 350. Lightly grease a 9×13-inch baking dish with cooking spray.

In a large skillet over medium-high heat cook the ground turkey with the chopped onions until the turkey is no longer pink, breaking up the meat as you stir. Remove/drain the excess fat form the skillet. Stir in the celery and mushroom soups, corn, peas, Worcestershire, salt, pepper, and garlic powder.

Spoon the meat mixture into the baking dish.

Top with 1 cup cheese, the tater tots, and the remaining 1 cup cheese.

Bake for 35-40 minutes until tater tots and cheese is golden.