In the Kitchen with Trish Doughtery

Trish Dougherty grew up knowing the value of a loving meal.

“My parents were both raised on farms,” she recalled. “I grew up with everything being fresh and made from scratch.” She trained to be a commercial cook and became a sous chef by age 18.

Trish now has her own catering company where she can truly express her talent. “I deliver ‘fresh homemade comfort food.’ I make everything from scratch,” she said. “I even grind my own spices.”

Caring for rescue animals is also a love Trish shares with her husband, Kevin. “We have a working farm we call PurrFect Harmony Farm,” she explained. “The name comes from our love of cats and the fact that we try to do everything in harmony with nature. I was doing things ‘green’ way before it became cool!”

BANANA CAKE

This is my favorite cake, and we always have
it for my birthday cake.
1/2 cup shortening
1 1/2 cups granulated sugar
2 eggs
2 cups flour
1/4 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
2-3 ripe bananas
1/4 cup milk
1 tsp. vanilla
ICING:
1 cup butter
4 cups powdered sugar

Cream together shortening and sugar; add eggs. Sift together flour, baking powder,
baking soda and salt. Add bananas, milk and vanilla. Place in a greased pan. Bake at 350 F for 30-35 minutes or until toothpick inserted in middle comes out clean. Cream together icing ingredients; ice cake.

FRUIT PUNCH

This is complimentary to birthday cake and
ice cream.
1 can limeade
1 can lemonade
1 can orange juice
ginger ale
Make sure you get the same size of each
flavor. Combine all in a punch bowl.
Substitute ginger ale for the required amount
of water for each can of juice.

STUFFED MUSHROOMS

1 lb. grated Colby cheese
1 lb. bacon, cooked crisp, chopped small
1 bunch green onion tops, mince 1 clove garlic, minced
16 medium, whole, fresh mushrooms
Mix cheese, bacon, onion tops and garlic;
stuff mushroom buttons; broil until cheese
mixture bubbles.

MOM’S FRIED CHICKEN

1 cup flour
1 tsp. sea salt
1 tsp. poultry seasoning
1/2 tsp. fresh ground pepper
2 Tbsp. canola oil
1 whole fresh cut up chicken, skinned
1 cup water

GRAVY:

2 Tbsp. flour
1 to 2 cups milk
salt and pepper, to taste
Combine dry ingredients in a pan or plastic bag. Pour enough oil in the bottom of a heavy
deep pan with a lid, to cover bottom and keep
chicken from sticking. Rinse chicken; shake
off excess water. Dredge or shake in flour
mixture. Heat oil; carefully place chicken in
hot oil. Brown chicken on both sides; drain
chicken on paper towels. Drain any oil left in
pan. Place chicken back in pan, add water,
cover; simmer for 30-45 minutes. Make gravy
from drippings by adding a few tablespoons
of flour, stir; slowly add milk, stirring
constantly until desired thickness. Add salt
and pepper to taste.

WHITE SAUCE

This is such a versatile sauce. My mother
used this as a base for macaroni and cheese.
She also used it when she made “Chipped
Beef on Toast.” I use it as the base for the
gravy on biscuits and gravy.
2 Tbsp. butter
2 Tbsp. flour
2 cups milk
salt and pepper, to taste
Melt butter on low heat. Stir in flour; brown.
Slowly add milk, stirring continually to keep
out lumps. Add salt and pepper to taste.

RABBIT SAUSAGE

2 lbs. ground rabbit
2 tsp. salt
1 1/2 tsp. pepper
2 tsp. sage
2 tsp. thyme
1 Tbsp. brown sugar
1/2 tsp. nutmeg
1/2 tsp. cayenne
Grind together twice. Refrigerate for at least
an hour, then bag or cook to eat. Can be kept
in freezer for six months.

SPICED BEETS

6 beets
1 cup chicken stock
1/4 cup cider vinegar
3 whole cloves
8 whole coriander seeds
8 whole peppercorns
1/4 tsp. allspice
1 clove garlic
1 tsp. sugar
Peel and quarter beets. Combine all ingredients
in saucepan; simmer until tender.

— Written by Faith Browning

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