Cook of the Week
by Nathan Straus

Wanda McCreary

Wanda McCreary describes herself as "a friendly grandmother. " She and her husband Joe have two kids, Dennis, and Pam Rossman. Dennis has four children and one stepchild, Pam has two children. Wanda is also the proud great grandmother of two kids.

"We see the great grandkids as often as we can," Wanda said.

Having retired in 1998, she most recently held the position of administrative assistant at an insurance agency in Plano. Wanda now spends her time gardening and visiting the grandkids' sporting events and school activities.

McCreary came to Edom, she said, as a result of what began when her husband Joe and two of his friends reformed the Dallas chapter of the Ford Model T club of America. This was back in the `70s when Wanda had her two kids in college.

"My husband wanted a Model T, but we couldn't afford to buy one," Wanda said. "He started telling friends he'd like to restore one, and a friend found a Model T in a creek."

The car was dug out and, Wanda said, Joe restored it perfectly. From here the two went to Model T shows and tours, eventually arriving at Lake Athens during a show.

It was love at first sight, and they settled down in Edom in 1997.

"I like to stay busy," Wanda said. "I'm a charter member of the Friends and Flowers garden club."

She also loves to bake, Wanda said.

McCreary added she didn't think her cooking skills came from a natural aptitude for cooking so much as from a compilation of recipes from friends and family.

She'll be spreading the joy of cooking around this Christmas, as she noted not only had she done almost all her Christmas shopping, but she is also in the process of making a cook book as a gift.

"I like making things pretty and setting a beautiful table," Wanda said.

Here are some recipes to make the beautiful table happen.
Barb's Taco Soup
2 lb ground beef, browned
and drained.
1 chopped onion
1 can chopped green chilies
3 cans stewed tomatoes,
blended in a food processor
3 cans pinto beans, two with
jalapeæos
1 package of taco seasoning
1 large can hominy
2-3 cans water
1 package dry ranch dressing
mix

Simmer first eight ingredients for about an hour. Add the dressing mix and serve with Doritos, grated cheese and sour cream. Makes a big pot and freezes well.

Wanda provided a recipe for bread sticks to go with the soup.
Bread Sticks
8 hot dog buns, cut lengthwise
in three sections

2 sticks of butter, melted
1 tbsp garlic salt
1 tbsp dried parsley
1 tsp dried oregano

Place bread sticks on a cookie sheet and add the spices to the butter. Drizzle the butter over the bread and place in a 200 Degree oven until the sticks are toasted and dry. Usually takes one to two hours. Good with salads and Italian dishes, Wanda said.
Chicken Nellie
4 cups cooked, cubed
chicken
1 cup mayonnaise
1 medium onion, chopped
1 can French green beans,
drained
1 small jar of pimentos
2 cans of water chestnuts,
drained and diced
1 can cream of celery soup
6 ounce pack of Ben's white
and wild rice, cooked according
to directions, except substitute
chicken broth for water.

Add the chicken and set aside to cool. Mix all other ingredients in a large bowl and add to the cooked rice mixture. Spray a 9" x 13" Pyrex with Pam. Top with grated sharp cheddar cheese and bake at 350 Degrees for 30 to 45 minutes. Serves 10- 12. The recipe needs to be baked because the mayonnaise doesn't freeze well.

And finally, here is a recipe Wanda said can be given as a gift.
Easy Poppy Seed Bread
1 package white cake mix
4 eggs, beaten
‰ cup oil
1 package instant coconut
pudding
1 cup hot water
… cup poppy seeds

Mix dry ingredients and blend in the liquids. Beat well and pour in loaf pans that have been sprayed with nonstick baking spray with flour. Bake at 350 Degrees for 40 minutes, but check after 25 as oven temperatures vary.