Cook of the Week
by Nathan Straus

Jackie Vest

Jackie Vest is a born and raised Texan. Having spent her early years in Wichita Falls, she moved to Tyler around 32 years ago, then to Brownsboro seven years ago.

She still works in Tyler at the John Deere Store, where she has worked for 17 years. Vest is an administrative supervisor and her functions include bookkeeper.

Glen Vest, Brownsboro City Council member, married Jackie six years ago on January 12. Jackie has two children from a previous marriage, Mitch and Toni Emmons. Mitch, 18, is a senior at Brownsboro High School. Toni, 14, is in the eighth grade.

Jackie's hobbies include spending time with her kids, as well as with her "spoiled" dog Buddy.

"I go to all the games and competitions," Jackie said. "My daughter plays basketball and my son is in track."

Vest attends the weekly games and the monthly tournaments. She works six days a week, so this leaves her schedule fairly full.

"I also enjoy reading," she said. "I like Texas romance novels, other Texas novels, anything western."

Jackie gets most of her recipes from massive family gatherings.

"Glen has a huge family," Vest said. "He's got 18 aunts and uncles."

Jackie Vest dug up a couple of recipes her kids enjoy. Surprisingly, one of them is a salad.

"Glen won't eat salad or cheese; he just doesn't like to," Vest said. "But the kids like the salad."
Texas Salad
3 cans black eyed peas

(drained)
1 cup carrots
1 cup celery 
1/2 cup onion (sweet) 
1/2 cup red bell pepper 
1/2 cup green bell pepper
1 head cauliflower
1 bottle Italian dressing

Dice all vegetables and mix with black eyed peas and Italian dressing. Once the ingredients are together, simply chill and eat. The salad goes over well at picnics and is great with home cooked meals.
Hominy Bake
2 cans yellow hominy
(drained)
1/3 cup chopped onion
1/3 cup green bell pepper
¾ can cream of mushroom
soup
1 small jar Cheese Whiz

Sautee the onions and the bell peppers before mixing all the remaining ingredients. Bake at 350 Degrees for around 30 minutes. Be sure to save the thick juice in the bottom of the hominy. The juice adds flavor.

Do you know someone

who is a great cook?

If you or someone you know would make a good Cook of the Week call Nathan at The Statesman to set up a time to be interviewed. You may also email us your suggestions.

903-852-7641 statesman@embarqmail.com