Customers of Chandler's Forget-Me-Not Flowers & Gift Shop already know this week's cook: she's Diane Stone, a relative newcomer to the shop, though a veteran of cooking delicious dishes.

"I like working with flowers, and with people," Diane said.

She is married to Kenneth, and they will celebrate their 10-year anniversary in November. Diane has two daughters, Kenneth has one, and they have four grandkids.

Diane's hobbies include cooking, working in her yard, and generally enjoying nature. She has a great time with her work in her flower beds where she tends to all kinds of flowers. Diane also loves animals and has a miniature schnauzer named Heidi who believes she is a person just like Diane.

She's also a member of Van First Baptist Church.

One of her favorite parts of cooking is knowing people enjoy what they taste.

"I like watching people's reactions when something's really good," she said.

Her specialty is a little bit of everything; she likes to make Mexican food, Italian food and even country-style food like chicken fried steak.

Diane Stone Here are a few of Diane's favorite recipes. King Ranch Chicken 3-4 pound hen 1 onion 1 or 2 ribs celery Salt and pepper 1 onion, chopped 1 large bell pepper, chopped 1 can mushroom soup ‰ pound Cheddar, grated 1 can Rotel Tomatoes and Chilies, undrained 1 tbsp chili powder Garlic salt 1 package frozen tortillas

Boil hen until tender in water seasoned with onion, celery, salt and pepper. Cut chicken into bite-size pieces and reserve all stock. Chop onion and bell pepper, combine soups, grated cheese and Rotel Tomatoes. Just before putting casserole together, soak the frozen tortillas in boiling chicken stock until wilted. Start layering casserole in a 9"x12" baking dish in this order: Tortillas "dripping with stock", chicken, onion, bell pepper, sprinkling to taste with chili powder and garlic salt, soup mixture. Repeat the layers, being sure the tortillas are oozing with the stock. Juices in the casserole should be about half of the depth of the dish, if not, add a little more stock. May be made and frozen several days ahead, but always at least one day ahead and refrigerate so that the flavors will blend. Bake casserole uncovered at 375 Degrees for 30 minutes. Serves 8-10. Sand Tartes 1 cup butter 2 tsp vanilla 1/3 cup sugar 2 cups flour 2 tsp water ‰ cup chopped pecans (optional)

Mix everything together. Chill until easy to work. Roll into small balls and bake 20 minutes at 350 Degrees. Roll in powdered sugar when cool. If you add pecans, they taste like pecan sandies. Banana Nut Cake 2 cups sugar ¾ cup butter 2 cups flour 3 eggs ‰ cup buttermilk 1 … tsp baking soda ‰ cup chopped nuts (pecans) 4 mashed ripe bananas

Cream sugar and butter. Add eggs, flour and buttermilk with baking soda dissolved in milk. Add mashed bananas and nuts. Bake at 350 Degrees until toothpick comes out clean. (If you don't have buttermilk you can make your own by mixing one cup milk with one tbsp vinegar stirred together.)