In The Kitchen With Katherine McKee
Katherine McKee has never been someone who watched as the world passed by. Around age 15, when she was not doing laundry, milking cows or working in the fields, she built a road in Mississippi several miles long which is now paved and to this day bears her name.
“I cut down the trees and dug up the stumps,” she recalled. “I could never sit idle. I always had to have something to do.”
These days, Katherine stays busy with her house and yard work. She loves playing Chinese Checkers and bingo, attending Foundation of Life Church and senior
citizens functions. She has worked for Christ For The Nations in Dallas for over 43 years. “I now work three days a week,” she stated. “I love it better than any other job I have ever had except for being a wife and mother.”
MARINATED CORN-BEAN SALAD
3/4 cup vinegar
3/4 cup sugar
1/2 cup vegetable oil
1 Tbsp. water
1 tsp. black pepper
1/2 tsp. salt
17-oz. can whole kernel corn, drained
16-oz. can French-style green beans, drained
1 cup onions, chopped
1 cup green pepper, chopped
1. In a small saucepan, combine vinegar, sugar, oil, water, pepper and
salt.
2. Bring to a boil; remove from heat to cool.
3. Place remaining ingredients in a large bowl. Pour vinegar mixture over the vegetables.
4. Cover and chill for 4 hours. Serve with a slotted spoon.
PREGO CHICKEN
6 chicken breasts, boneless
3 cups Prego sauce (your choice of flavoring)
1 cup Parmesan cheese, grated
1. Cut chicken into smaller pieces.
2. In a bowl, mix Prego and Parmesan.
3. Dip the chicken pieces in the sauce until well-coated. Place coated chicken into a large, long casserole dish; pour remaining sauce over chicken.
4. Cover and bake at 375 F for 50 to 60 minutes.
WHIPPING CREAM POUND CAKE
3 cups sugar
1 cup butter
6 eggs
3 cups all-purpose flour
1 tsp. almond extract
1 cup whipping cream
1. Using an electric mixer, cream the sugar and butter together.
2. One at a time, add in eggs.
3. Add flour, alternating extract and whipping cream; mix well.
4. Pour batter in a greased and floured tube pan.
5. Place pan in a cold oven. Bake at 325 F for 1 hour and 25 minutes.
6. Remove from pan when cool.
Serve plain or with fruit and whipped topping.
MANDARIN ORANGE PIE
1 can sweetened condensed milk
1/3 cup fresh lemon juice
2 cans Mandarin orange slices, drained
1 lg. carton COOL WHIP Whipped Topping
1 cup pecans, chopped
2 graham cracker or vanilla wafer
piecrusts
1. Combine the milk and lemon juice.
2. Add orange slices, COOL WHIP and nuts; mix well.
3. Pour mixture evenly into piecrusts and chill.
FIVE AND ONE-HALF HOUR STEW
2 lbs. round steak, bite-size pieces
1 can cream of mushroom soup
1 can cream of chicken soup
1 envelope onion soup mix
1 cup mushroom pieces
1 small onion, frozen or canned
1. Combine meat, soups and soup mix.
2. Bake in a covered casserole dish at 250 F for 5 hours.
3. Add mushrooms and onions; bake an additional 30 minutes.
4. Serve over noodles, rice or mashed potatoes. Add a quick salad for a complete meal.
Written by Faith Browning