RSS Feed
|  |
|
|
|||||
|
Cook of the Week
"The view is beautiful," Lynn said, "if you look out from the church all you can see is the water." Lynn married her husband of 16 years, Jeff Davis, who works as a truck driver. They have three grown kids, Mandy, Marc and Mallory, and four grandkids. Marc, Lynn said, is an American soldier who has been to Iraq twice. Her best friend, Lynn said, is Camilla Grace, Lynn's pet Shiatsu. "She loves me more than my kids do," Lynn said. Among her favorite hobbies is gardening. "I design flowerbeds," Davis said. "Sometimes I see concrete on the side of the road and I use it in my garden. I take junk and make it into something." Another of Lynn's favorites is serving her church, which she has been attending for over a year. "I'm very active in this church, it's my life and my world now," Davis said. She will soon become the vice president of an organization called United Methodist Women, an organization she said started in the 1800s when women brought pennies in to send to overseas missions. Another service she has provided to Lake Palestine United Methodist is the creation of a cookbook designed as a fundraiser. The funds will go to pay for a trailer the church purchased for Angel Food Ministries, a non-profit organization with the goal of feeding hungry families. "This cookbook has been my baby from the get go," Davis said. "I started it because my Mississippi church did a section called precious memories and there was a recipe there in honor of my grandmother." Lynn added one of her favorite reasons to cook is to try making new recipes, and the cookbook, Lynn said, provided her with several totally new dishes.
Lynn's meals are in the book as well, and she revealed several of her favorites.
Dissolve the bouillon cubes in water, then brown the hamburger meat and onion. Drain the grease and add the tamales, removing the husks. Add the cream corn, pinto beans and cumin. Simmer for 30 minutes.
While the rice cooks, cover and cook sausage in ‰ cup water for five minutes, then remove and cut in thin slices. Combine sausage, onion, green pepper and celery in a large skillet. Cook until vegetables are crisp, then add tomatoes, broth and pineapple (drained and cubed, but reserve the juice) before adding the seasonings. Cover and simmer for five minutes, then blend the juice with the cornstarch. Pour into the meat and vegetable mix and cook, stirring until meal is clear and thick. Should take about two minutes. Serve over fluffy rice. Prepare game hens and roast on a rack for an hour to an hour and a half at 350 Degrees for 30 minutes before done, heat cranberry sauce and orange juice. Brush hens liberally with sauce every five minutes until done. Serve with rice.
Finally, Lynn pointed out a recipe submitted by someone else she enjoyed making, and highly recommended. Mix all together and stuff peppers with meat mixture. Cover with catsup and place in a 10 x 6 x 2-inch baking dish. Bake at 350 Degrees for 45 minutes to an hour. If any meat mixture is left, put it around the peppers. Put foil over the peppers for the first 30 minutes, then remove and finish baking. |
for larger version  Ads have a Patent Pending. Click Here for More Information |
||||
)
