Cook of the Week
by Nathan Straus

Tanya Morgan

For Tanya Morgan, living in Brownsboro is a relatively recent thing. She came here after a four-year stay in Chandler to be closer to the high school.

"We moved out here for the schools," Tanya said. "The teachers really care about the students."

Tanya lives with her 14- year-old daughter, Krystal, and two dogs. The elder of the two animals is a miniature Dachshund, and the pup of the house is a year-old Border Collie mix. In Tanya's spare time she enjoys horseback riding and the occasional trip to the pool.

Tanya spends her work days surrounded by food; she is an employee of Y's Hometown Foods.

The week isn't complete without a visit to church, and when it's time for the Sunday Best, the Morgans go to the First Assembly of Chandler, where they have been attending for five years.

Tanya will answer any questions about cooking with a "Go talk to my daughter." This is because Krystal wants to become a culinary artist, Tanya said. But when pressed, Tanya will reveal that she enjoys the art of fixing up grub as well.

"I love the satisfaction of making something new that's actually good," Tanya said. She added that she most likes making dessert-style foods such as pies and cakes.

But Tanya's cooking isn't limited to the sweeter side of the spectrum; she can make a dinner for four in under an hour, as well as a simpler, personal dinner. Just take a look at some of these recipes Tanya provided.

Tanya's Mushroom-and- Cheese-Stuffed Chicken
1 boneless chicken breast
2 large mushrooms, chopped
2 teaspoons of shredded
Mozzarella cheese

You get a regular sized boneless chicken breast, Tanya started, and slice it open. Get about two large mushrooms, chopped, and stuff them inside. Then you put two teaspoons of the shredded cheese on top.

Once this is done, all that remains is to close the breast back up and season it with preferred spices. Then just put it in the oven at 350 degrees for 30-40 minutes.

"It serves one," Tanya added, "unless you get a very large chicken breast."

But what if there will be guests to feed? No worries, as Tanya has the right recipe for the occasion.

Hamburger Casserole
1 Lb cooked hamburger meat
1 can of cream of mushroom soup
1 can of ranch-style beans
1 can of Rotel sauce.
6 corn tortillas

All you need to do, Tanya said, is to put the meat on the bottom, the tortillas on the meat, the beans on the tortillas, the soup on the beans, then comes the sauce and the cheese, in that order. Then just pop the casserole in the oven for 30 minutes at 350 degrees. The casserole is done when the cheese is nice and melted, Tanya said. Serves up to four.