In The Kitchen With Holli Hubacek
As long as Holli Hubacek can
remember, she has loved to spend time
in a kitchen. When it comes to cooking,
she credits her good friend, Debbie
Jones, as being a great inspiration. Holli
does not have any particular favorite
form of cooking, she enjoys it all. “I love
all types of cooking and catering,” she
explained, “except for the clean-up!”
Currently, Holli is working full-time
at the Firehouse Grill and part-time for
Harriett Adams.
When Holli is not busy
out in the work force, she is spending her
quality time with her husband, Buddy, their
son, Ross, and their many friends. Like
most women, she also finds pleasure in
shopping and reading. “Some people read
novels,” she said. “I read cookbooks.”
Written by Faith Browning
HOMEMADE PIMENTO CHEESE
2 1/2 cups cheddar, shredded
4 oz. jar pimentos, diced and drained
1 cup Hellman’s mayonnaise
Dash of garlic powder
2 tsp. celery seeds
1. Mix all ingredients.
Best if chilled overnight before
serving.
GREEN CHILI STEW
2 1/2 lbs. pork stew meat
1/2 cup flour
3 Tbsp. oil
1 lg. onion, coarsely chopped
1 pkg. celery, cleaned and coarsely
chopped (including leaves)
28-oz. can diced tomatoes
8 cups water
4 4-oz. cans diced green chilies, undrained
2 7-oz. cans Herdez Salsa Casera
2 Tbsp. chili powder
4 lg. potatoes, peeled and diced into
bite-sized pieces
1. Lightly toss pork in flour.
2. Brown floured pork in oil.
3. Add remaining ingredients; simmer
until tender.
GREEN RICE
10-oz, frozen spinach, chopped
4 servings instant rice, prepared
4 Tbsp. butter
1 1/2 cups cheddar, shredded
Salt and pepper, to taste
1. Cook spinach per directions on
package; do not drain
2. Combine spinach and rice.
3. Stir in butter, cheese, salt and
pepper.
CINNAMON PECANS
1 egg white
Dash of salt
2 cups pecan halves
3/4 cup sugar
1 1/2 tsp. cinnamon
1. In a 2-quart bowl with a fitted lid,
beat egg white until frothy.
2. Add salt and pecans; cover and
shake until pecans are coated.
3. Combine sugar and cinnamon; add
to pecans.
4. Cover and shake pecans until
pecans are coated
5. On a cookie sheet, place a single
layer of pecans.
6. Bake at 200 F for 1 1/2 hours.
7. Stir pecans after 45 minutes; repeat
in 30 minutes.
PINEAPPLE SUPREME CAKE
2 cups flour
2 cups sugar
1 tsp. baking soda
20-oz. can crushed pineapple, undrained
1 tsp. vanilla
1/2 cup nuts, chopped
FROSTING:
1 8-oz. pkg. cream cheese
1 stick butter, softened
3/4 cup sugar
1/2 cup nuts, chopped
1. Combine flour and sugar.
2. Add baking soda, pineapple with
juice, vanilla and nuts.
3. Pour batter into an ungreased 9 x
13-inch pan.
4. Bake at 350 F for approximately 35
minutes.
5. Combine all frosting ingredients.
6. Spread frosting on cake as soon as
it comes out of the oven.
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