Cook of the Week
by Nathan Straus

Rose Daniels

The Chandler area, specifically the Chandler Nursing Center, will soon lose one of its most beloved workers: Rose Daniels.

Rose has worked at the Chandler Nursing Center for nearly five years, but she lives in Kilgore. The colossal drive, about two hours' worth for a round trip, just couldn't remain viable forever.

"It's not just the gas price," Daniels said, "but it's also my family. I'm not always able to go to games that start at 5 pm because of how long it takes me to get back."

Rose has lived in Kilgore since 1989, and is originally from Paris, Texas. She got into her current profession in the nursing center out of service to God, Rose said.

"We live in one of the richest countries in the world and we take the elderly and just `warehouse' them," Daniels said. "One of the richest grounds for history, education and knowledge is here, and all it takes is a few minutes of conversation to tap into it."

She loves her job, and every day's goal is to make the home's residents' day better.

"I love the problem people. It takes the extra effort to get to know them," Rose said.

Daniels also said she likes seeing her extra effort take effect.

Rose has been married for 15 years to her best friend, Eric Daniels. Her son Terrence is 15 years old, but many would claim he looks old enough to be in college, Rose said.

While in the past Rose has had to take the hour-long trip to Chandler during the week, at least her Sunday drives to church are mercifully short; she attends Post Oak Baptist in Kilgore, where she sings in the choir, teaches a women's missionary class, and helps with "anything they need".

The Chandler Nursing Center will miss Rose, whose last day on Friday, February 1, will signal her new job at Crest Care in Longview, doing much the same thing she does now.

Daniels will leave behind both her love of serving the center's residents and her love of baking a "weird" dessert.

"I don't like average stuff," Rose said. "I make things like sweet potato cakes and whipping cream pound cake."

Rose loves cooking for large groups of people, and she loves seeing the smiles of satisfaction after a meal well enjoyed.

"My husband's foot shakes whenever he's enjoying something I made," Rose said.

Daniels revealed two different pecan pie recipes that do the trick every time.
Cream Cheese Pecan Pie
1 unbaked 9 inch deep
dish pie crust
1 8 ounce package cream
cheese, softened
… cup sugar
… teaspoon salt
1 egg
1 teaspoon vanilla
1 cup chopped pecans

Beat the cream cheese until smooth and add sugar, egg, salt and vanilla. Beat well and spread mixture in the bottom of unbaked pie shell. Sprinkle pecans evenly over mixture and set aside.
1 cup dark Karo

2/3 cup sugar
3 eggs
… teaspoon salt
1 teaspoon vanilla

Beat these ingredients until well blended and carefully pour over pecans. Bake in preheated 375 Degree oven for one hour. Cool completely.
Chocolate Pecan Pie
1 9 inch unbaked deep
dish pie crust
6 ounce bittersweet
chocolate, chopped
1/4 cup butter or margarine
3 eggs
1 1/2 cups chopped pecans
¾ cup dark corn syrup
1/2 cup packed light brown
sugar
1/4 tsp salt

Preheat oven to 350 Degrees. In microwave-safe bowl melt chocolate and butter on high one minute and stir and heat in 10 second intervals, stirring occasionally until melted. Transfer to large bowl and cool.

In separate bowl beat eggs. Whisk beaten eggs, chopped pecans, corn syrup, sugar and salt into chocolate mixture and pour into the crust.

Bake 45 minutes or until toothpick inserted 1 inch from edge comes out clean. Cool on rack. Can be wrapped and frozen for up to two months. Thaw on counter.