Written by Faith Browning

HOT FUDGE PUDDING

My Mom’s recipe and a favorite memory from childhood.

1 cup flour 3/4 cup sugar
2 Tbsp. cocoa
2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
2 Tbsp. salad oil or melted shortening
1 tsp. vanilla
3/4 to 1 cup pecans or walnuts
3/4 cup brown sugar
1/4 cup cocoa
1 3/4 cup hot water
1. Preheat oven to 350 F.
2. Mix together first five ingredients. Add milk, oil and vanilla; mix till smooth. Stir in nuts.
3. Pour into greased 8 x 8 x 2-inch glass pan.
4. Mix together brown sugar and cocoa; sprinkle over batter. Pour hot water over entire batter.
5. Bake for 45 minutes or until toothpick comes out clean.

SWEET POTATO-CHIPOTLE GRATIN

4 cups half-and-half
1 or 2 canned chipotle peppers, with some of the liquid
6 medium sweet potatoes, peeled and thinly sliced.
1. In a blender puree half-and-half and chipotle peppers with some of the liquid.
2. In a 10 x 10-inch casserole, arrange 1/4 of the sweet potatoes. Pour 1/4 of the half-and-half mixture over all. Repeat with remaining potatoes and half-and-half to make 4 layers.
3. Bake at 350 F for 1 hour, or until the liquid has been absorbed and the potatoes are browned.

PEDRO SPECIAL

1 lb. ground turkey or ground beef
1 garlic clove, minced
1/3 cup onion, chopped
1 14.5-oz can crushed tomatoes
1/4 tsp. oregano or several springs of fresh oregano
2 Tbsp. chili powder 1 can dark red kidney beans, drained, reserve liquid* 1 can black beans, drained
1 bag of corn chips
1. Brown meat, garlic and onion; drain all grease.
2. Stir in tomatoes, oregano and chili powder; simmer for 10-15 minutes.
3. Put 1/2 of the meat mixture in bottom of greased casserole dish. Top with drained kidney beans; cover with corn chips. Put remaining meat mixture on next; top with black beans. *If mixture looks dry add a little of the reserved liquid from the beans.
4. Top with corn chips.
5. Bake covered at 350 F for 45 minutes. Uncover last 10 minutes. Serve with bowls of shredded lettuce, fresh chopped sweet onion and sour cream to put on top as taste buds desire.

TUNA, CHICKPEA AND SMOKED CHEDDAR SALAD

2 6 1/2-oz. cans solid white tuna in water
2 ribs celery 1 15-oz. can chickpeas
1 6-oz. jar artichoke hearts in oil
1 4-oz. jar roasted red peppers
1/4 lb. smoked cheddar or any smoked cheese,
1/2-inch cubes
1/4 cup fresh basil, or 1 Tbsp. dried
1/4 cup fresh parsley, chopped
DRESSING: 1/4 cup balsamic vinegar
1-2 cloves garlic, minced
1 tsp. Dijon mustard
1/4 cup olive oil
1. Drain the tuna, empty into medium bowl and flake with fork.
2. Rinse and dry celery, cut into 1/8-inch angled pieces.
3. Drain the chickpeas. Rinse them and shake to remove excess water.
4. Drain the artichoke hearts and cut them into quarters.
5. Drain red peppers and chop them coarsely.
6. Pinch basil into 1/2-inch pieces
7. Add all of the prepared ingredients to the tuna in the bowl.
8. In a separate bowl, combine all the dressing ingredients except the oil; whisk for 15 seconds. Add the oil in a slow, steady stream, whisking continuously until it is incorporated into the dressing. Let this set in the refrigerator for at least an hour to blend the flavors. This dressing is good on lots of different kinds of salads and keeps well in the refrigerator.
9. Drizzle dressing on individual portions. Looks pretty served individually on a bed of lettuce.

PORTOBELLO MUSHROOM CHILI

1 Tbsp. olive oil
4 green onions, white and some green parts, sliced
2 cloves garlic, minced
2 Tbsp. chili powder
1 Tbsp. Italian herb mix
1 tsp. crushed dried fennel
1 tsp. salt
1/4 tsp. ground red pepper
Fresh ground pepper
1/2 cup Chianti or other red wine
3 portobello mushrooms, coarsely chopped
3 14 1/2-oz. cans diced tomatoes, with juices
2 15-oz. cans cannellini beans, rinsed, drained Shredded Parmesan cheese
1. In a heavy pan, heat oil over medium-high heat. Add onions and garlic, chili powder, Italian herb mix, fennel, salt, red pepper and black pepper to taste. Cook, stirring until fragrant, about 1 minute.
2. Add wine and mushrooms; cook, stirring, until mushrooms have softened slightly, about 2 minutes. Add tomatoes and beans. Heat to a boil; reduce heat to simmer. Cook, stirring occasionally for about 15 minutes. Garnish with Parmesan cheese.

Written by Faith Browning

CHICKEN TORTILLA CASSEROLE 1/2 cup vegetable oil
12-20 corn tortillas
1 can chunk chicken
1 can cream of mushroom soup
1 can cream of chicken soup
Jalapeño peppers, sliced
1 cup grated cheese
1. Preheat oven to 350 F. Heat vegetable
oil in medium pan; keep on medium-high
heat. Soften the tortillas by placing in
the hot oil and turning a couple of times.
Then place a small amount of chicken in
the tortilla and roll up.
2. Place the enchiladas seam side down
in 13x9-inch pan. Repeat steps until pan
is full.
3. Once full, combine the soups and
pour over the enchiladas.
4. Chop up the jalapeños and sprinkle
over top, and follow that with the grated
cheese. Place pan in oven and bake
until cheese is golden brown.

PEANUT BUTTER-N-MARSHMALLOW
CRACKERS

Saltine crackers
Jiffy peanut butter
Small marshmallows
1. Set the oven to broil. Take a saltine
cracker and spread peanut butter evenly
on top. Place 5-6 marshmallows on top
of the peanut butter.
2. Place about 3-4 crackers in a row on
a baking sheet. Put baking sheet in oven
until tops of marshmallows are golden
brown. Watch carefully because it will
burn easily. Take out and let cool.

BLUEBERRY CRUMB CAKE
STREUSEL:

1/4 cup granulated sugar
1/3 cup light brown sugar, lightly packed
1 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/4 lb. (1 stick) unsalted butter, melted
1 1/3 cups all-purpose flour
CAKE:
6 Tbsp. unsalted butter, at room temperature
(3/4 stick)
3/4 cup granulated sugar
2 extra-large eggs, at room temperature
1 tsp. pure vanilla extract
1/2 tsp. grated lemon zest
2/3 cup sour cream
1 1/4 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. kosher salt
1 cup fresh blueberries
Confectioners’ sugar for sprinkling
1. For the streusel, combine the
granulated sugar, brown sugar,
cinnamon and nutmeg in a bowl. Stir in
the melted butter and then the flour. Mix
well and set aside.
2. For the cake, preheat oven to 350 F.
Butter and flour a 9-inch round baking
pan.
3. Cream the butter and sugar in the
bowl of an electric mixer fitted with the
paddle attachment on high speed for 4-5
minutes, until light. Reduce the speed to
low and add the eggs 1 at a time. Then
add the vanilla, lemon zest and sour
cream.
4. In a separate bowl, sift together the
flour, baking powder, baking soda and
salt. With the mixer on low speed, add
the flour mixture to the batter until just
combined. Fold in the blueberries and
stir with a spatula to be sure the batter is
completely mixed.
5. Spoon the batter into the prepared
pan and spread it out with a knife.
With your fingers, crumble the topping
evenly over the batter. Bake for 40 to
50 minutes, until a cake tester comes
out clean. Cool completely and serve
sprinkled with confectioners’ sugar.

CHOCOLATE GOOEY BUTTER COOKIES

1 8-oz. brick cream cheese, room
temperature
1 stick butter, room temperature
1 egg
1 tsp. vanilla extract
1 18-oz. box moist chocolate cake mix
Confectioners’ sugar for sprinkling on top
1. Preheat oven to 350 F. In a large
bowl with an electric mixer, cream the
cream cheese and butter until smooth.
Beat in the egg, then the vanilla extract,
followed by the cake mix.
2. Cover and refrigerate for 2 hours to firm
up so you can roll the batter into balls.
3. Roll the chilled batter into tablespoonsized
balls and then roll them in
confectioners’ sugar. Place on an
ungreased cookie sheet, 2 inches apart.
Bake 12 minutes. The cookies will
remain soft and gooey. Cool completely
and sprinkle confectioners’ sugar on top
for decoration.

PEANUT BUTTER PIE

8 oz. cream cheese
1 cup powdered sugar
1/3 cup milk
1 cup peanut butter
1 cup Cool Whip
1 pre-made graham cracker or Oreo crust
1. Blend together the cream cheese,
powdered sugar and milk. Be sure to
add the milk a little bit at a time, as
you don’t want the mixture to become
sloppy.
2. Stir in the peanut butter and the Cool
Whip. After mixing thoroughly, pour the
filling into the crust. Chill for at least 2
hours. Add additional Cool Whip on top
of pie when serving (optional).

“Living in foreign countries, many times we did not have prepared foods available; thus one learns to cook from scratch.” Besides spending time with her family and friends, Johanna enjoys traveling, photography, gardening, sewing and cooking. She has acquired many of her favorite recipes from church cookbooks, Taste of Home magazines, friends and congregations they have been involved with. She likes a wide variety of recipes, like appetizers, vegetables, breads and desserts.

SALMON PATE

1 15-oz. can salmon
1 3-oz. pkg. cream cheese, room temperature
1 Tbsp. fresh lemon juice
1 tsp. grated onion
1/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. liquid smoke
1. Drain, debone and flake salmon.
2. Mix all ingredients.
3. If desired, place in a fish mold; arranging
sliced almonds for scales and using olives for
eyes. Chill. Serve with crackers.

CREAM OF BROCCOLI/CHEDDAR SOUP

4 cups chopped broccoli
4 cups vegetable or chicken broth
1/4 cup margarine
1/4 cup flour
1 1/2 cups half-and-half
1 cup grated sharp cheddar cheese
Freshly ground pepper
Pinch of cayenne
Pinch of nutmeg
1. Cook the broccoli in broth until tender;
puree in blender.
2. Melt butter; add flour and cook 2 to 3
minutes.
3. Add broccoli puree. Cook 5 minutes until
thick and bubbly.
4. Add remaining ingredients; heat until
cheese is melted.

MANDARIN ORANGE SALAD

4 Tbsp. sugar, divided use
1/2 cup slivered almonds
1/4 cup olive oil
2 Tbsp. vinegar
1 Tbsp. minced fresh parsley
1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. hot pepper sauce
1 bunch red tip lettuce, torn
1 11-oz. can mandarin oranges, drained
1 small red onion, chopped
1. In small skillet, melt 3 Tbsp. sugar over low
heat. Add almonds and stir until coated; let
cool. Break into small pieces and set aside.
2. In a jar with lid, combine oil, vinegar,
parsley, salt, pepper, hot pepper sauce and
remaining sugar; shake well.
3. Just before serving, combine lettuce,
oranges, onion and almonds in a large bowl.
Shake dressing and pour over salad.

SHRIMP IN A SAUCE

1 lb. raw shrimp
1 cup sour cream
1 small onion, chopped
1/4 cup margarine
1 6-oz. can mushrooms, drained
1 Tbsp. flour
1/4 tsp. salt
Dash of cayenne pepper
1. Peel and clean shrimp.
2. Sauté shrimp and onion in margarine until
just tender. Add mushrooms and cook 5
minutes more.
3. Sprinkle in flour, salt and pepper. Stir in
sour cream and cook gently 10 minutes; do
not boil. Serve over rice.

BAKED SPINACH

1 10-oz. bag fresh spinach or 1 pkg. frozen
spinach, chopped
1 Tbsp. onion, chopped
2 eggs
1/2 cup sour cream
1 cup grated cheese of choice
1 Tbsp. flour
2 Tbsp. butter
Salt and pepper, to taste
1. Cook spinach until just wilted; drain.
2. Beat eggs slightly and mix all ingredients
together.
3. Pour into greased casserole and bake
uncovered 25-30 minutes at 350 F or until
center is set.

REFRIGERATOR ROLLS

1 pkg. dry yeast
1/2 cup lukewarm water
1/2 cup sugar
1 tsp. salt
2 eggs, beaten
5 Tbsp. margarine
1 cup warm water
5 cups flour
1. Dissolve yeast in lukewarm water. Add
sugar, salt and eggs.
2. Dissolve margarine in warm water.
Combine mixtures. Add 2 1/2 cups of flour;
mix well. Add remaining flour.
3. Cover with plastic; refrigerate overnight or
longer.
4. Put small amounts in greased muffin pans;
cover and let rise 2 to 3 hours.
5. Bake 15 minutes in preheated 400 F oven.
Makes about 36 rolls.

CREAM PUFFS

1/2 cup boiling water
1/4 cup margarine
1/2 cup sifted flour
1/8 tsp. salt
2 eggs
1. Add margarine to boiling water; bring to a
full, roiling boil. Stir flour and salt in at once.
Over low heat, stir vigorously for 2 minutes
until a stiff ball forms; remove from heat.
2. Add eggs, one at a time, beating well after
each addition.
3. Drop batter by the spoonful 3 inches apart
on an ungreased cookie sheet.
4. Bake in preheated oven, 400 F for 25
minutes; turn oven off. Cut open partially and
return to oven for 10 more minutes.
5. Cool and fill with whipped cream or
custard. Dust with powdered sugar or dribble
chocolate sauce over the top.

Written by Faith Browning

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.

Billie learned her cooking skills by
taking home economics in high school and
through trial and error for over 62 years of
marriage to her husband, Ralph. She enjoys
painting, knitting, reading and attending
the First Baptist Church the past 53 years.
She gets her recipes from the cookbooks
she has collected. “I have a lot of recipes,”
she said. “Every time we have ever been on
a trip, I bought a cookbook.”

SWEET POTATO PIE

1 1/2 cups sweet potatoes, peeled and mashed
1 12-oz. can evaporated milk
1 cup sugar
3 lg. eggs
1/2 tsp. nutmeg
Dash cinnamon
Dash salt
9-inch piecrust
1. Heat oven to 350 F.
2. In a large bowl, combine all ingredients,
except piecrust. Mix until well blended, but
do not over mix.
3. Pour into crust. Bake for 50 minutes or
until knife inserted in middle comes out
clean.

FRIED GREEN TOMATOES

1 lg. egg, slightly beaten
1/2 cup buttermilk
1/2 cup flour, divided use
1/2 cup cornmeal
1 tsp. salt
1/2 tsp. pepper
3 med. green tomatoes, cut in 1/2-inch slices
Vegetable oil
Salt, to taste
1. Combine egg and buttermilk; set aside.
2. Combine 1/4 cup flour, cornmeal salt
and pepper in a shallow bowl or pan.
3. Dredge tomato slices in remaining 1/4
cup flour. Next dip them into the buttermilk
mixture and then into the cornmeal
mixture.
4. Pour 1/4 to 1/2 inch of oil into a large
cast-iron skillet. Heat to 375 F.
5. In batches, drop tomatoes in hot oil;
cook on each side until golden. Drain on
a paper towels or on a rack. Sprinkle with
salt to taste.

CRACKLIN’ CORN BREAD

1 1/2 cups cornmeal
1/4 cup all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 lg. egg, slightly beaten
2 cups buttermilk
1 cup cracklings
1. In a large bowl, combine first four
ingredients.
2. Add the egg and buttermilk, stirring just
until dry ingredients are moistened. Stir in
cracklings.
3. Generously grease a 10-inch cast-iron
skillet with shortening. Place skillet in an
oven at 450 F for 4 minutes until hot.
4. Remove skillet from oven and pour
batter into the hot skillet.
5. Bake in 450 F oven for 25 minutes or
until golden brown.

Written by Faith Browning

“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

Later, when Heather first married Tony, she relied on her grandmother for cooking tips. “She made everything from scratch and was the best cook I knew,” Heather recalled. “That’s when I learned to try new things and found out I loved to cook. There’s nothing better than cooking a meal that your family loves.”

Today, Heather loves spending quality time making crafts and cooking with her daughters Kaitlyn, Kassidy and Kourtney. “All three love to help me cook,” she said. “I’ve tried to always include them when cooking so they can learn.”

Written by Faith Browning.

CHRISTMAS MICE
Maraschino cherries, with stem on
Almond bark, melted
Hershey’s kisses
Almond slivers
Gel icing (red or black is best)
1. Melt almond bark until soft. Dip drained
cherries in melted bark until fully
coated, including stem.
2. Lightly dip bottom of Hershey’s kiss in
melted bark and place almond slivers as
ears at the top.
3. Place one cherry and one Hershey’s
kiss together and hold for a few seconds
for them to adhere together. Place a drop
of gel icing for eyes on front of
Hershey’s kiss.
4. Repeat until all cherries and Hershey’s
kisses have been used.

MOM’S WAFER CHRISTMAS COOKIES
(Cream wafer cookies with cream filling)
COOKIE:
1 cup butter, softened
1/3 cup whipping cream
2 cups all-purpose flour
Granulated sugar
FILLING:
1/4 cup butter, softened
3/4 cup powdered sugar
1 tsp. vanilla
Red and/or green food coloring
1. Mix butter, cream and flour thoroughly;
cover and chill.
2. Heat oven to 375 F.
3. Roll out about 1/3 of dough at a time,
1/8-inch thick on floured cloth-covered
board, keeping remaining dough
refrigerated until ready to roll. Cut into 1
1/2-inch circles.
4. Transfer rounds with spatula to a piece
of waxed paper heavily covered with
granulated sugar; coat both sides with
sugar.
5. Place on ungreased cookie sheet; pick
rounds with fork about 4 times.
6. Bake 7 to 9 minutes or until just set but
not brown; cool.
For Filling:
1. Cream together butter, powdered sugar
and vanilla until smooth and fluffy; add food
coloring to desired tint.
2. Put cookies together in pairs with cream
filling.

MEATBALLS
1 lb. hamburger
1 medium onion, chopped
1 medium egg
Salt and pepper, to taste
1 1/2 cups crackers, crushed
2 Tbsp. butter
1 can mushroom soup
1 can milk
1. Mix together hamburger, onion, egg, salt
and pepper.
2. Add crackers and make into balls. If
sticky, add a handful of oatmeal.
3. Fry in butter; cook slowly until done.
4. Place balls in casserole dish or mediumsize
pan; add mushroom soup and milk.
5. Cook in medium oven for 30 minutes.
Serve over rice.

HOMEMADE EGG NOODLES
1 or 2 eggs (One egg makes 4 servings.
Two eggs make eight servings.)
1 Tbsp. salt
Flour
1. Beat eggs lightly; add salt.
2. Gradually add flour until it forms a
ball-like pie crust; work it well with your
hands on a floured surface.
3. Roll out as thin as you can, keeping
flour on surface so mixture will not
stick. Let dry for an hour or so.
4. Cut into quarters, then strips, stacking
each quarter and cutting to the size you
want. The thinner they are, the quicker
they cook.

RACHAEL’S BUFFALO CHIP COOKIES
1 cup butter
1 cup Crisco
2 cups brown sugar
2 cups sugar
4 eggs
1 tsp. vanilla
4 cups flour
2 tsp. soda
2 tsp. baking powder
2 cups oatmeal
2 cups corn flakes
1 cup coconut
1 lg. bag chocolate chips
1. Melt butter and Crisco together; mix in both
sugars.
2. Add eggs and vanilla.
3. Sift flour, soda and baking powder together.
4. Mix dry mixture with butter and egg mixture.
5. Stir in oatmeal, cereal, coconut and
chocolate chips.
6. For each large cookie, drop 1/4 cup dough
on cookie sheet.
7. Bake at 350 F for 15 minutes.

CHOCOLATE SHEET CAKE
2 cups flour
2 cups sugar
1 stick butter or margarine
1/2 cup Crisco
4 Tbsp. cocoa
1 cup water
1/2 cup buttermilk
2 eggs, slightly beaten
1 tsp. baking soda
1 tsp. vanilla

ICING:
1 stick butter
6 Tbsp. milk
4 Tbsp. cocoa
1 box powdered sugar
1 tsp. vanilla
1 cup nuts, chopped
1. Combine flour and sugar. In a saucepan,
add butter, Crisco, cocoa and water; bring to a
boil, stirring well.
2. Pour over flour mixture; mix well.
3. Add remaining ingredients; mix well.
4. Pour into a 13 x 11-inch greased and floured
baking pan; bake for 20 minutes at 400 F.
5. Prepare icing by melting together the butter,
milk and cocoa.
6. Add powdered sugar and vanilla; mix well.
Pour over the cake while it is still hot in the pan.
7. Top with nuts.

APRICOT CRUNCH
1 pkg. dry apricots
1 cup water
1 3/4 cups sugar
3/4 cup butter
2 cups flour sifted
1 tsp. salt
1 tsp. baking soda
1 1/2 cups coconut
1 cup pecans, chopped
1. Cook apricots in water until soft. Beat the
soft apricots with 3/4 cup sugar.
2. In a separate bowl, cream together butter
and 1 cup sugar; beat well.
3. Blend in flour, salt and baking soda.
4. Stir in coconut and pecans.
5. Press 3 cups of crumbly mixture in the
bottom and halfway up the sides of a greased
13 x 9 x 2-inch pan.
6. Bake for 10 minutes at 400 F. Spread the
apricot mixture over the crust; sprinkle
remaining crumbs over the top.
7. Bake 20-25 minutes. Let cool; cut into
squares.

EASY MANDARIN ORANGE CAKE
1 box butter cake mix
4 eggs
1 cup cooking oil
11-oz. can mandarin oranges, undrained

FROSTING:
16-oz. Cool Whip
1 lg. can crushed pineapple, drained
11-oz. can mandarin oranges, drained
2 pkgs. instant French vanilla pudding
1. In a large bowl, combine all cake ingredients
by hand.
2. Pour in three greased and floured 8-inch
cake pans.
3. Bake at 350 F for 15 – 20 minutes.
4. Combine all icing ingredients; mix well.
5. Frost the cake.

“I love to cook and make people smile,” she said. “I find it a joy to cook and watch people eat and enjoy what I have prepared.”
Like most women, Loretta learned to cook from a loving female role model. “My godmother inspired me to cook. She taught me how to cook without using measurements,” she recalled. “I always stayed in the kitchen when the cooking was going on. I would always ask questions about what they were putting in the pot to make the food smell and taste so good.”

OKRA AND SQUASH MEDLEY
1 pkg. fresh okra
1 yellow squash
2 fresh tomatoes
1/2 onion
1/4 cup olive oil
1 tsp. salt
2 tsp. pepper
1/2 cup water
Cut okra, squash and tomatoes into round shapes
and place them in a medium skillet. Add onions and
olive oil. Add salt and pepper. Pour in water, cover
and let simmer for 30 minutes.

SWEET CANDIED YAMS
3 medium yams
2 1/2 cups water
3/4 cup sugar
1/2 stick butter
1 tsp. vanilla flavor
1 Tbsp. nutmeg
1/2 tsp. cinnamon
Peel yams; cut into square shapes. Wash and poor
into medium pot. Add water and boil for 10 minutes;
drain water. Place yams back into pot; add sugar,
butter, vanilla, nutmeg and cinnamon and stir them
together. Place top on pot and simmer until tender.

TASTY COLLARD GREENS
1 Tbsp. vinegar
1 smoked turkey leg or wing
4 bunches collard greens
2 Tbsp. olive oil
1/2 onion, chopped
1 Tbsp. minced garlic
2 Tbsp. Creole seasonings
Fill a large pot half full of water; add vinegar and
smoked turkey leg or wing. Bring to a boil; let boil
several minutes. Wash collard greens and add to
pot; cover. Let collard greens cook for 15 minutes;
stir. Add olive oil, onions, garlic and seasonings.
Stir and let simmer on medium until tender. (You
may have to add more water.)

HOT WATER CORN BREAD
4 cups water
2 cups yellow corn meal
1/3 cup flour
1 tsp. salt
1 Tbsp. sugar
3/4 cup cooking oil
Bring 4 cups of water to a boil in a medium pot. In
a separate medium bowl mix corn meal, flour, salt
and sugar. When water is hot, pour into dry
mixture (a little bit at a time) until all the mixture
is completely wet and is like a thick paste. Preheat
oil in a medium skillet. Wet hands with cold water,
and scoop batter with a spoon. Pat into a round form
and drop into hot cooking oil. Cook until golden brown.

SWEET LO’S PEACH COBBLER
2 16-oz. cans sliced peaches
1 1/2 cups sugar
1 stick butter
2 Tbsp. vanilla flavor
2 Tbsp. nutmeg
1 tsp. cinnamon
2 pkgs. Pillsbury pie crust
Preheat oven to 350 F. Pour peaches into a
medium-size pot. Add sugar, butter, vanilla, nutmeg
and cinnamon; bring to a boil. Let peaches cook for
15 minutes. Pour into baking dish or pan, unfold pie
crust; cut into 4 pieces and place over cooked peaches.
Place in oven; bake until golden brown.

SMOTHERED PORK CHOPS AND LUMP FREE GRAVY
6 thick pork chops
Lawry’s Seasoned Salt, to taste
Creole seasoning salt, to taste
black pepper, to taste
1 small onion, chunked
1 small bell pepper, sliced
1 Tbsp. garlic, minced
1/2 cup flour
1/3 cup oil
2 cups hot water
1/2 tsp. salt
1 tsp. pepper
Preheat oven to 375 F. Wash pork chops; add
seasonings on both sides of meat. Line pork chops
in a baking dish with onions, bell pepper and garlic
on top of meat. Cover with foil and place in oven
for 45 minutes. Bring meat from oven and set
aside. In a medium skillet, combine flour and oil;
mix over medium heat. Stir continually until flour
is golden brown and then add the water, salt and
pepper. Bring to a boil; let simmer for 10 minutes.
Poor over pork chops, cover with foil and bake for
1 hour and 15 minutes for the best tender chops on
this side of town.

— By Faith Browning

Originally from Mexico, Cristina moved to Texas to attend college. Six years ago, she received her degree in dietetics and met her husband, Matt. “I enjoy reading about health, fitness, nutrition and food, which are my true passions in life,” she explained. “I love all aspects of food, not just cooking, but getting all five senses involved in it. I also love exercising and the feeling that it gives you afterwards. I guess I need it after all the food I eat!”

SALAD NICOISE
A fresh and tangy salad to enjoy any day of the week!
2-4 tuna steaks
2-4 eggs
1-2 cups green beans, freshly cooked
1 14-oz. can artichoke hearts
14-oz. can black olives (Use ½ of the can.)
lettuce: butter lettuce or spring mix or green leaf (your choice)
2-4 Roma tomatoes, cut in wedges

MUSTARD VINAIGRETTE DRESSING:
2-3 garlic cloves, minced
1 cup white wine vinegar
3 Tbsp. Dijon mustard
2 cups olive oil
salt and pepper, to taste
Grill or sear tuna steaks. Boil eggs about 8-10
minutes. Steam or cook green beans; blanch and
cut into 1-inch pieces. Drain artichoke hearts
and olives. Assemble salad once all ingredients
are ready and cooled. You can do it all together
for a big feast or in individual portions. On a bed
of lettuce, add your green beans, tomatoes,
artichokes and olives. You can go ahead and mix
it together and then add tuna steaks or canned
tuna on top; place hard-boiled eggs in halves. To
prepare dressing, put minced garlic in a bowl.
Add vinegar and mustard; whisk. Add olive oil
slowly; keep whisking until you have incorporated
all the ingredients and the dressing becomes
creamy. Add salt and pepper to taste. Recipe
quantities can vary, depending on your taste.
Drizzle with dressing and enjoy!

BEAN SALAD
This is a salad packed with fiber!
1 16-oz. can red kidney beans
1 16-oz. can garbanzo beans
1 16-oz. can black beans.
2 tomatoes, chopped
1-2 cups green beans, freshly cooked, cut into
1-inch pieces
1/2-1 cup carrots, celery, bell peppers or

cucumbers (or your combination preference), chopped1/2 cup red onion, chopped
1 bunch cilantro, chopped
3 Tbsp. fresh-squeezed lime juice
olive oil, to taste
balsamic vinegar, to taste
salt and pepper, to taste
Drain and rinse all the beans; combine with
remaining ingredients, except oil and vinegar.
Drizzle olive oil and balsamic vinegar to taste,
about 1/2 cup of each. Add salt and pepper to
taste. Quantities on the fresh vegetables can vary.

COUSCOUS SALAD
2 cups of couscous
olive oil, to taste
1 clove garlic, minced
3-4 oz. feta cheese, cubed
1/2 cup spinach, chopped
salt and pepper, to taste
1 zucchini, chopped, steamed and blanched
1 yellow squash, chopped, steamed and
blanched
1/2 cup chopped carrots steamed and blanched
1/4 cup red onion, chopped
Cook couscous until tender. (Do not let it cook
for too long, or it can get mushy.) Drain couscous.
Add a few drizzles of olive oil, garlic, feta
cheese, spinach and salt and pepper. Let it sit
while the zucchini, squash and carrots are being
steamed. Once zucchini, squash and carrots are
steamed and blanched, add to couscous with
onions. Toss one more time and enjoy hot or cold!

POPEYE JUICE
2 cups fresh Spinach
2 oz. fresh wheat grass (if available)
1 cup fresh-squeezed orange juice
Combine ingredients in blender; blend until
smooth. You can adjust the ingredients to best
suit your needs and taste. As weird as it sounds,
this is a very tasty juice. This liquid form of iron,
in combination with the vitamin C, gives you
quick absorption of all the nutrients.

PEANUT BUTTER AND APPLE WRAP
1 whole-grain wrap or tortilla
1-2 Tbsp. peanut butter
1/2 apple (any kind), thinly sliced
Spread peanut butter on wrap; add sliced apples
and roll. You can enjoy this as a breakfast or
snack. It will take care of your sweet tooth and
hunger!

HAM/TURKEY, PRUNE AND CHEESE WRAP
2 thin ham or turkey slices
1 whole-grain wrap or tortilla
4 pitted prunes
2 oz. fresh cheese (fresh mozzarella, panela, etc.)
Place 2 slices of meat on wrap; add prunes in a
line then cheese along the prunes. Wrap and
enjoy! This combination wrap (sweet and
savory) satisfies your hunger, takes care of your
sweet tooth and is full of fiber, plus you can
enjoy the cheese with no regrets!

FANCY SALMON BREAKFAST WRAP
2 Tbsp. Greek, non-flavored yogurt.
1 whole-grain wrap or tortilla
1 tsp. Mrs. Dash
1 tsp. dill
2 oz. smoked salmon
1 tsp. red onions, chopped
1 tsp. capers
salt and pepper, to taste
Spread yogurt on middle of the wrap. Sprinkle
seasoning and dill. Add thin slices of salmon on
top of yogurt. Sprinkle red onions and capers;
add salt and pepper to taste and roll. More
herbs and spices can be added, if desired. Once
rolled up, cut in pinwheels for a fancier treat!

— By Faith Browning