Cook of the Week
by Nathan Straus

Sherry Hall

Sheri Hall has been in kid business for over a dozen years; for 13 years she has worked at Brownsboro Independent School District. A school bus driver and teacher's assistant, she has spent the last six years working for the Disciplinary Alternative Education Program as a teacher's assistant.

"You've got to love the children, " Sheri said. "If you don't love the children, it's just a job."

All the kids doing time in the DAEP have made mistakes, she added, but so has everyone else.

"The kids here need someone to tell them they can make it."

When Sheri's kids, Felicia, Jerry and Shay, were in the BISD, Sheri spent more time at the school attending events than she did at home, she said; and this was before she ever started working at the school.

Having lived in the area for over 30 years, Sheri has chosen her church home. She frequents the Memorial Temple in Antioch, just a few miles south of Brownsboro.

While spiritual life is of prime concern to Sheri, family life can take her breath away as well. She currently has five grandchildren she just loves spending time with.

"The grandkids, they keep you busy," Sheri said.

Her experience with children keeps coming back to her, Sheri also said. Her daughter Shay, who is now in college, sent Sheri a five-page letter thanking her for all the work put into raising Shay, for her encouragement and dedication.

"I was bawling when I read it," Sheri said.

Sheri loves the Lord with all her heart, she said, and tries to pass this love on to those around her, encouraging her own kids to put God first in everything they do.

"You can't go wrong if you do that," Sheri said.

While her love of cooking certainly isn't comparable to her love of the Lord, Sheri said she enjoys cooking a good stew. She mostly enjoys eating what she has prepared, Sheri added, but then again, who doesn't enjoy the eating portion of cooking?

Sheri's Country Stew

2 Packages of stew meat
2 Cans of stewed tomatoes
2 Cans of mixed vegetables
1 Can of carrots
2 Cans of potatoes
1 Small can of tomato paste
1/2 Onion
Salt and pepper

Take a large boiler and add the stew meat, onion and seasoning. Fill the boiler with water and let the meat cook for about 90 minutes or until the meat is tender, then add the canned goods. Fresh vegetables can be used instead. Let the meat cook for around 30 minutes and keep stirring, then add the tomato paste, then stir well. Taste to see if more salt and pepper is needed. If not, the stew is ready for eating!

Sheri had one more recipe to share for the more loaf-oriented chefs.

Big Mama's Meat Loaf

4-5 Lb of ground beef
1/2 Cup of bell peppers
1/2 Cup of onions
1/2 Cup of condensed milk
1/2 Package of crumbled crackers
1 Egg
3 Small cans of tomato sauce
2 Tbsp A1 Steak Sauce
1 Package of shredded cheese
Salt and pepper

Put the ground beef in a large pan and cut up the bell peppers and onion, put them in the pan with the ground beef. Next, mix the condensed milk with the egg and one and a half cups of the tomato sauce together in a bowl. Mix well and pour into the beef before adding the A1 Steak Sauce, crackers and half of the cheese mix. Once all these ingredients are together, shape the meat loaf and put in the pan. Put the remaining tomato sauce on top of the meat loaf and place in the oven at 350 Degrees for about an hour. After the meat loaf is done just place the remaining cheese on top and enjoy.