Cook of the Week
by Nathan Straus

David White

David White is retired from the prison system after nearly three decades, with two of those decades being spent working in the Texas prison system.

He retired in February, and has since been able to dedicate his time to watching over his five grandkids, four of whom are enrolled in BISD. David's daughter Jackie and her husband Jimmy Conner of Brownsboro are the parents of the older grandkids. David's son Justin is the father of the fifth grandchild.

White has lived in Texas for 20 years and in Brownsboro for 10. He has been married to Diane White for 35 years.

"I'm not active in a church yet," David said, "my daughter is, though."

David's cooking skills are somewhat famous as he has traveled around the state going to barbeque cook offs in his spare time between going to his grandkids' sporting events and managing David's Produce in Athens.

"I've won awards for grilling chicken and ribs, and my baked beans have won money all over the state," David said.

But his cooking expertise doesn't stop at barbeque. David's yellow squash casserole was an old prison favorite back on the job, and he can make a Toscana Soup to rival restaurant versions.

"It's like Olive Garden's soup," David said.

Toscana Soup

2 ¾ Chicken stock or broth
… Cup Heavy cream
2 Medium Potatoes
2 Cups Chopped kale
‰ Lb Spicy Italian sausage
… Tsp Salt
1/3 Tsp Crushed red pepper
flakes

Combine the stock and cream in a saucepan over medium heat and slice the unpeeled potatoes in … inch slices, then quarter the slices and add them to the soup, then add the kale. Grill or sautØ the sausage, slice it when it's cooled and add it to the soup before adding the spices. Let it simmer for about two hours, stirring occasionally.

Yellow Squash Casserole

5-6 Sliced Medium-sized
yellow squash
1 Slice Onion
1 Chopped Green pepper
1 Cup Margarine
Pepper to taste
1 Can Cream of asparagus
soup (can substitute Cream of
mushroom soup)

Layer half the above ingredients in a casserole dish, beginning with the squash, repeat the layers, ending with the remaining soup. Cover and bake at 350 Degrees for 1 ‰ hours.

While David's grill is quite large, he provided a grilling recipe available for smaller versions.

Shrimp en Brochette

10-12 Large Shrimp (butterfly them, but leave the tails on) 6-7 Jalapeno peppers Bacon Mozzarella Cheese

Cut the peppers and cheese into long slivers the length of the shrimp and put them in the shrimp. Wrap each shrimp with a slice of bacon and secure with a toothpick. Place on a medium-hot grill and when the bacon is done, so is the shrimp.

"A consistent winner on the seafood circuit," David said.

And finally, some dessert.

Granny's Apple Blossom Cake

3 Cups Sifted all-purpose
flour
2 Cups Sugar
1 Tsp Baking soda
1 Tsp Salt
‰ Tsp Ground cinnamon
1 Cup Vegetable oil
‰ Cup Milk
3 Eggs
1 Tsp Vanilla
3 Granny Smith apples,
peeled and diced (should

make about three cups)
1 Cup Chopped walnuts
‰ Cup Raisins
Lemon Glaze (1 Cup Confectioners
sugar, 2 Tbsp
Lemon juice. Combine sugar
and juice and stir till smooth,
then spoon over the cooled
cake.)

Blend the flour, sugar, baking soda, salt, cinnamon, oil, milk, eggs and vanilla in a large bowl with an electric mixer. Beat on low for three minutes before folding in the diced apples, nuts and raisins. Pour the batter into a greased and floured 9 inch tube pan and bake for 350 Degrees for 75 minutes or until an inserted toothpick comes out clean. Cool the cake on a wire rack for 10 minutes, then remove it from the pan and let it cool completely. Spoon the glaze over it and enjoy.

Do you know someone who is a great cook?

If you or someone you know would make a good Cook of the Week call Nathan at The Statesman to set up a time to be interviewed. You may also email us your suggestions.
903-852-7641
statesman@embarqmail.com