September 20, 1978

Editor's note: This is a reminder to look forward to our upcoming Statesman Cook of the Week Cook Book. It's right around the corner!

Our cook this week is Pam Clayton, a life-long Brownsboro resident and active young homemaker. The daughter of Mr. and Mrs. Truitt Fulgham, Pam is married to Randal Clayton. Both are graduates of Brownsboro High School and Tyler Junior College. She received her B.A. degree from Stephen F. Austin University and masters from East Texas State University. He obtained his bachelors and masters degrees in business administation from ETSU.

Randal and Pam are parents of three children: Julie, who is six years old and a kindergarten student at Brownsboro Elementary, Gina, an outgoing three-year-old, and Chet, the 4-month-old young man of the house.

Besides keeping up with her three active children, Pam is also a business teacher at LaPoynor High School. Beginning her fifth year there, this is her 9th year to teach. She began her teaching career at Canton where she was on the staff with two present Brownsboro administrators, Lee Lanier and Bobby Teague.

Pam Clayton This energetic lady plays the organ at the First United Methodist Church besides keeping her hands busy with hobbies such as needlepoint, crewel, embroidering, knitting, crocheting, and sewing. But her favorite hobby is cooking. With her leadership, her Typing II class has published two cookbooks in recent years. She has provided us with several of her favorite recipes. Heavenly Fluff Salad 1 20-oz can crushed pineapple, drained (reserve juice) 2 c. liquid (add water to pineapple juice to make 2 cups) 3/4 c. sugar 5 envelopes unflavored gelatin 1 c. cold water 3 pkg. Dream Whip, prepared according to package directions 1 to 1-1/2 c. shredded American cheese

Stir gelatin and sugar together. Add liquid and heat until gelatin and sugar dissolve. Stir in water and chill until syrupy (about 10-15 min.) Fold in prepared Dream Whip, crushed pineapple, and shredded cheese. Pour into 9" x 13" pan and chill until set. Cut into squares to serve. Sour Cream Banana Cake 1/4 c. shortening 1-1/3 c. sugar 2 eggs 1 tsp. vanilla 2 c. flour 1 tsp. baking powder 1 tsp. soda 3/4 tsp. salt 1 c. sour cream 1 c. mashed bananas 1/2 c. chopped pecans (optional) Cream cheese frosting

Cream shortening and eggs until light and fluffy. Add eggs and vanilla; blend thoroughly.

Combine flour, baking powder, soda and salt; add to creamed mixture alternately with sour cream, beginning and ending with dry ingredients. Add bananas and pecans, mixing just until blended.

Spoon batter into a greased and floured 9 x 13 pan. Bake at 350 degrees for 40-45 min. Cool and frost with Cream Cheese Frosting:

1 8-oz. pkg. cream cheese, softened

1/4 c. melted margarine

1 tsp. vanilla

1 1-lb. box powdered sugar

Combine all ingredients and blend well. Spread over cooled cake.