Cook of the Week

Glenda Elliot, mother of two, dedicated licensed vocational nurse, and wife of 38 years to Ernest Elliot, is a veteran of the art of baking.

"My mother loved to cook and bake," Elliot said. "She taught me from when I was a little girl how to cook and bake as well."

Glenda is relatively new to Brownsboro, having only lived in the area for 16 months. Before coming to Brownsboro Glenda lived in Overton for two years. She was born in Pecos, Texas in March of 1950, and Glenda added that she is a born and raised Texan.

Glenda said she came to East Texas from West Texas, where the dust played havoc on her sinuses. And now the forests mess with Ernest's allergies, Glenda added.

The two had two children, both boys ages 36 and 33 now. The oldest, Scott, works on off-shore oil rigs. Todd, the younger, is disabled with a hurt back.

Glenda herself works at the Chandler nursing center, where she has been employed for around a year and a half.

"I love the job," Glenda said. "I love making people feel better. I've been a nurse for 30 years."

Glenda Elliot

Glenda added that despite her love of the job, she plans to retire in around three years.

Glenda said she enjoys crocheting, and tending to her garden where she grows peas, beans, tomatoes and radishes.

On Sundays, Glenda and Ernest head to Brownsboro United Methodist church. Ernest is the pastor.

While it is Ernest's job to prepare spiritual food, Glenda delights in preparing much needed food for the body.

"I love to have dinner parties and watch people enjoy the food," Elliot said. "I cook every day, and bake about three times a week."

Glenda started off with dinner, detailing instructions for a family classic.

Glenda's Pot Roast

4 Lb hunk of pot roast

Desired amount of fresh onions, carrots, bell peppers, de-seeded jalapenos, potatoes, and top with water for juicing, and salt and pepper.

All there is to be done is to put the roast in a crock pot, cover it with the fixings, and cook it on low for eight hours. Glenda recommended this be done overnight so the roast will be ready to eat the next day. The pot can be left on a low setting to let the roast simmer while the family gets ready for lunch.

But now it's time for dessert. First up:

Whipping Cream Pound Cake

To make the cake, take: 1 Cup of butter or margarine 3 Cups of sugar 6 Eggs ‰ Pint of whipping cream

3 Cups of sifted cake flour

1 Tbs. of lemon or vanilla extract.

Glenda advises to beat the butter with a mixer at medium speed until it is creamy, and add the sugar until it is well blended. Add the eggs one at a time and beat separately until the yellow disappears. Then alternately add the flour and cream, starting and ending with the flour. Stir in the extract and pour into a greased and floured tube pan. Bake at a preheated 325 degrees for an hour or until an inserted tooth pick comes out clean.

And finally, Glenda laid out how to cook Millionaires for the household.

Millionaires

1 Package (14 ounces) or caramels

3 Cups chopped pecans

1 Chocolate candy bar and … piece of paraffin (or use almond bark)

To make the confection, melt the caramels in a saucepan over low heat and stir the pecans in. Drop by teaspoon onto wax paper (but spray Pam on the paper first). Refrigerate overnight or put in the freezer for a few hours. Melt the almond bark and dip the candies before placing the creation on wax paper to cool.