In The Kitchen With Lois Cochran
As a young girl, Lois Cochran spent many treasured moments with her father while he taught her how to cook. “He never used measuring spoons. He would pour the spices into his hands, then into mine, so I would know the exact amount to use,” she recalled. “This has inspired the title for my cookbook, Poured From My Father’s Hands.”
Lois keeps active with swimming, walking, ballroom dancing and being very involved with her church, Eastern Heights, and of course, cooking. “Baking is very close to my heart, but I really love to prepare all types of food, different cuisines and see people enjoy what we have prepared,” she explained. “The Cajun people have a word, lagniappe, the art of giving a little bit more. This is something I have always lived by.”
Written by Faith Browning.
MARINATED GARDEN TOMATOES
6 lg. tomatoes cut into wedges 1/2 cup green onions, thinly sliced 1/3 cup olive oil 1/4 cup red wine vinegar 1/4 cup fresh parsley, chopped 2 garlic cloves, minced 1 tsp. salt 1 Tbsp. fresh or dried thyme 1/4 tsp. coarse ground pepper
1. Place tomatoes and onions in a shallow serving bowl. 2. In a separate bowl, combine remaining ingredients; pour over tomatoes. Cover and refrigerate at least two hours or overnight. Serves 10 or more people.
MEXICAN MEATLOAF DINNER
A Lois Original Recipe
4 slices bread, soaked in water 2 lbs. ground meat 2 eggs, beaten 1 Tbsp. picante sauce
1/2 onion, chopped fine 1 Tbsp. Cavender’s All Purpose Greek
Seasoning 2 stalks celery, chopped fine 1/4 cup flour 2 Tbsp. cooking oil 1 14-oz. can cream of chicken soup 1 14-oz. can cheddar cheese soup 3 soup cans of water 6-8 carrots, cut into 1-inch chunks 7-8 potatoes, quartered 1 Tbsp. parsley or cilantro
1. Squeeze water from the bread; combine bread with the ground meat, eggs, picante sauce, onion, Cavender’s Greek Seasoning, celery and flour. Form into individual loaves; chill 1 hour or longer. 2. In a skillet, brown the loaves on both sides in the cooking oil. Remove from skillet. 3. In skillet, combine soups and water. Add carrots; cook for 10 minutes. Add potatoes; cook until tender, another 10 to 15 minutes. Add meat loaves; simmer 30 minutes to one hour.
GARDEN FRESH PATTIES
4 potatoes, peeled and diced 1/2-inch 4 yellow squash, diced 2 onions, diced fine 2 cups fresh okra, sliced
Salt and pepper, to taste Fritter batter, any kind, prepared per
directions Cooking oil
1. Combine vegetables, salt and pepper; add fritter batter. 2. Prepare cooking oil to deep fryer. Drop batter by tablespoonfuls into hot oil; fry until golden brown.
SPANISH RICE
A Lois Original Recipe
1/2 cup butter 1/2 cup white rice, uncooked 1 lg. garlic clove, chopped 1 sm. onion, chopped 1 Tbsp. pimento, chopped fine 1 Tbsp. fresh cilantro, chopped 2 Tbsp. green chilies, chopped fine 1 tsp. black pepper 2 tsp. salt 1 cup tomato sauce 3 1/4 cups chicken broth, very hot melt butter. Add rice and brown over low heat until rice develops to a light tan or golden brown color. 2. Add remaining ingredients; bring to a boil. Cover with the lid; reduce heat to
a simmer. Cook for 15 to 20 minutes. Remove from heat; let sit for 5 to 10 minutes. Fluff with fork before serving. Serves 8 to 10, generously.
PECAN PIE
First prize winner 1994 Pioneer Days
3/4 cup sugar 4 eggs 1/4 tsp. salt 2 Tbsp. butter, melted 2 tsp. vanilla
3/4 cup white Karo syrup 3/4 cup dark Karo syrup 1/2 cup pecans, whole or chopped 1 piecrust, unbaked 1. Combine all ingredients, except piecrust; mix well. 2. Pour into piecrust; bake at 350 F for 40 to 55 minutes, depending on your oven.
LEMON VELVET ICE CREAM
4 16-oz. cartons half-and-half 3 1/2 12-oz. cans evaporated milk 4 cups sugar 2 cups lemon juice 2 tsp. lemon extract
1. Combine all ingredients; pour into a gallon container; refrigerate overnight. 2. Freeze per your ice cream freezer’s directions. Yields 5 quarts.