Cook of the Week
by Nathan Straus

Debbie Grisham

Shoppers at Y's Hometown Foods in Brownsboro may catch employee Debbie Grisham during the daytime routine. Debbie has worked at Y's for two years now.

"I've lived in Brownsboro for 18 years," Grisham said. "I used to work at Boyd's Southwest Toys in Tyler."

Whether it was the friendly grocery store atmosphere that prompted Grisham to seek employment at Y's, or whether it was just the massive daily gas consumption commuting from Brownsboro to Tyler every morning causes, Grisham wouldn't say.

A mother and grandmother, Debbie has four adult kids; Jeffery, T.C., Josh and Kasi. Her three baby grandchildren are Lexie, Baylee and J.J.

Grisham said she likes Texas State parks, and this side of her shows in her interests. Aside from her enjoyment in reading, Debbie partakes in camping trips and fishing trips to give herself a sort of vacation from time to time.

"The biggest fish I ever caught was a five and a half pound channel cat," Debbie said.

In addition to outdoor fun, Debbie is also a member at Calvary Baptist in Brownsboro.

While many enjoy cooking, not everyone enjoys the cleaning portion of the evening that so often follows. Debbie is no exception.

"I like to cook, but I don't like to clean up afterwards," Debbie laughed.

There was no hesitation when asked what her favorite part of cooking is.

"Eating it," was her to-thepoint response.

A fan of soup and chicken dishes, Debbie Grisham found two recipes involving both, with one of them being something she claimed she needed to make for herself again.

Skillet Herb Roasted Chicken
1/4 tsp ground sage
1/4 tsp dried thyme, crushed
4 skinless, boneless chicken
breast halves
Vegetable cooking spray
2 garlic cloves, minced
1 can (10 ¾ ounces) cream of chicken soup (the Campbell's brand was the one provided)
1/2 cup water
4 cups hot cooked white rice

Mix the sage and thyme and sprinkle over the chicken. Spray a nonstick skillet with the vegetable spray and heat for one minute. Cook chicken for 15 minutes or until done. Remove and keep warm. Add the garlic and cook until light brown, then add soup and water, heating thoroughly. Serve gravy over chicken and rice.

Chicken Stuff
Package of egg noodles
Large can of cooked chicken
Can of mushroom soup
Can of cream of chicken soup

Cook the noodles according to the directions on the package. Add the cooked chicken, then the cans of soup. Sprinkle lightly with cheddar cheese and put in the oven. Heat at 375 Degrees until it is done. The recipe is finished when the cheese bubbles.