Cook of the Week
by Nathan Straus

Cindy Arthur

Cindy Arthur describes herself as something of a "computer geek". As a systems analyst for East Texas Medical Center, her work with modern technology benefits the health of those in Tyler.

"Everything we do here is IT related, the equipment, the lab systems and all the technology here," Arthur said.

A smart education was required for the road to systems analyst, and Cindy started that road in Brownsboro.

"I've been an East Texan all my life," Cindy said. "I'm originally from Brownsboro, and I still remember school days, hanging out with friends and cheerleading."

Tim Arthur, Cindy's husband, also works at ETMC as a telecom director.

As far as hobbies go, one of Cindy's favorites is just being with her family. Cindy has three grown kids, Rusty and Casey Herrington, and Kaleigh Arthur.

While she has since moved to Tyler, Cindy still attends Rock Hill Baptist church, between Brownsboro and Chandler. She has been a lifelong member.

Just as she can analyze whether ETMC systems are functioning properly, Cindy can also tell when someone at the dinner table needs more food.

"I love filling people's bellies and making sure everyone's got enough," Arthur said.

Cindy said she likes cooking because of the fond memories she had as a child when most of her mother's family would visit grandparents on Sundays and Holidays for "fabulous food and family fun".

"After I married, my mother-in-law would always cook Sunday lunch, and she never knew who would be coming over or what time it might be, but one thing for sure; she would always have plenty of food on the table."

Cindy said she didn't want to lose this precious time with family and carried on the tradition of Sunday afternoon food and family time.

"My kids and sometimes their friends always find time to stop by and fill their bellies, " Arthur said. "I believe that it is important in trying to keep family and loved ones together."

Cindy let a few of her loved ones' favorite recipes out.

Sour Cream Beef Enchilada Casserole

1 ‰ lbs hamburger meat
1 chopped onion
2 cans cream of mushroom
soup
1 can Rotel
2 cans mild enchilada sauce
1 16 ounce carton sour
cream
2 cups cheese
1 package corn tortillas
Salt, pepper and garlic salt
to taste

Brown the meat and onion together, add salt, pepper and garlic. Once meat and onion are cooked, add soup, Rotel, sour cream and one can enchilada sauce. Layer six tortillas on the bottom of a 9 x 13 casserole dish, drizzle some of the remaining enchilada sauce over tortillas, then add layer of meat mix and cheese. Continue layering with tortillas, enchilada sauce, meat mix and cheese until the ingredients are gone (about four or five layers, usually) and bake at 400 Degrees for 30 to 40 minutes.

Tortilla Soup

(First, boil chicken and debone - reserve stock, will need about six cups or more)
… cup olive oil
1 onion, chopped
4 cloves garlic
2 cans Del Monte Mexican
Style tomatoes
2 cans Rotel
2 cans tomato soup
4 beef bouillon cubes
4 chicken bouillon cubes
2 tbsp Cumin or Comino
1 tbsp chili powder
‰ cup fresh cilantro

SautØ onion and garlic in olive oil and add remaining ingredients and about 6-8 cups of chicken broth. Simmer for 45 minutes and serve over tortilla chips, topped with cheese and fresh avocado.

Apple Praline Bundt Cake

1 can 20 ounce sliced
apples, drained
‰ cup granulated sugar
‰ cup packed light brown
sugar
1 cup vegetable oil
4 eggs
1 ‰ cup all purpose flour
2 tsp ground cinnamon
1 ‰ tsp baking powder
1 ‰ tsp baking soda
… tsp ground nutmeg
1 cup chopped walnuts, divided

Preheat oven to 350 Degrees. Finely chop apples to measure 1 ‰ cups, then place apples in a large bowl, reserving remaining slices. Add sugars and oil, then eggs, one at a time. Add combined flour, cinnamon, baking powder, baking soda and nutmeg; mix well. Add ¾ cup walnuts and spoon the batter into greased and floured 12 cup bundt pan. Bake for 50 minutes or until cake begins to pull away from side of pan. Cool cake in pan on wire rack for 10 minutes; remove from pan and cool on wire rack. Pierce warm cake with long-tined fork; spoon half of praline sauce over cake. Arrange remaining apple slices on top of cake, then spoon the remaining praline sauce over apples and sprinkle with leftover walnuts.

Praline Sauce

6 tbsp butter
¾ cup packed brown sugar
… cup brandy or apple juice

Heat butter in small sauce pan until melted and stir in brown sugar and brandy. Heat to boiling and reduce heat. Simmer until sauce is thickened to consistency of honey. Should take about 10 minutes.

And finally, a possible breakfast recipe.

Sausage Pie

1 ‰ cups saltine cracker
crumbs
6 tbsp margarine
5 eggs
1 cup sour cream
‰ tsp onion salt
¾ lb sausage
1 small can green chilies
1 cup shredded cheddar
cheese
6 slices crumbled fried bacon

Using a 9 inch pie plate, melt the margarine and add the cracker crumbs. Press into the plate and bake at 350 Degrees for 8-10 minutes. Beat the eggs, sour cream and salt together. Brown the sausage and layer it, the chilies and cheese over the cracker crumbs. Reserve some cheese to sprinkle on top later. Pour the egg mix all over and sprinkle with bacon and cheese. Bake at 400 Degrees for 25-30 minutes and enjoy.