Cook of the Week
by Nathan Straus

Jo Ann Perry

A postal clerk at the Murchison Post Office, Jo Ann Perry is a loving mother and grandmother.

Born in Beaumont, Jo Ann married her childhood friend Bob Perry and had one son, Dirk. The Perrys came to Murchison 37 years ago as a result of Bob going into the dairy business with his brother.

"Murchison is a wonderful place," Jo Ann said. "I like it here."

She started work at the post office around 1991, just after Dirk graduated.

"Ann Lewis offered me the job and it grew on me," Perry said.

While she used to have more time for hobbies, Jo Ann said she still finds time to cook, and to read a good mystery novel.

Dirk has one son, Hayden, who is the pride and joy of his grandmother. Dirk and his wife Stephanie also work in the postal system, though they work in the Tyler Post Office.

In addition to enjoying a good mystery, Jo Ann also collects recipes as a hobby.

"I love collecting recipes and cook books," Perry said. "I'm a real recipe collector."

When asked to share some of her recipes Jo Ann could not name a favorite, but still had many to choose from.

Fruit Glace Bake

1 (11 ounce) can mandarin oranges, drained
1 (13 1/4 ounce) can pineapple tidbits, drained
1 (1 pound) can pear halves, undrained
1 (1 pound, 5 ounce) can cherry pie filling
1 (1 pound, 5 ounce) can apple pie filling
1 lb can sliced peaches, drained
12oz package pitted prunes
1/4 cup butter or margarine

Combine all fruits in 13 x 9 inch baking pan and sprinkle with a little salt. Also "dot" with butter or margarine. Bake at 350 Degrees for one hour or until bubbly and heated through. Serve hot, warm or cold.

Texas Black-eyed Peas

1 bell pepper, chopped
1 large onion, chopped
2 stalks celery, chopped
1/4 stick margarine
2 cans jalapeno black-eyed peas
1 can (14 1/2 ounces) stewed tomatoes
1 tsp garlic powder
1/4 cup catsup
3 chicken bouillon cubes

Sautee the bell pepper, onion and celery in the margarine (don't over cook, let them stay a little crispy). Add remaining ingredients and simmer for about 10 minutes. Good served over rice with cornbread.

Pepperoni Casserole

1 pound ground beef
1/4 cup chopped onion
1/4 cup chopped green pepper
1 (3 1/2 ounce) package sliced pepperoni
2 (8oz) cans tomato sauce
2 cups tomato juice
1 tsp brown sugar
¾ tsp dried whole oregano
1/2 tsp celery salt
1/4 tsp onion powder
1/4 tsp garlic salt
1/4 tsp dried whole basil
1/8 tsp ground red pepper
2 cups uncooked shell or mixed macaroni
2 cups shredded mozzarella cheese

Combine ground beef, onion and green pepper in a large skillet; cook until beef is browned, stirring to crumble. Drain and add next 10 ingredients, stirring well. Bring mix to a boil and reduce heat, simmer for 10-15 minutes or until slightly thickened, stirring occasionally.

Cook macaroni according to package directions, omitting salt. Drain and add macaroni to beef mixture, stirring well. Pour into a lightly greased 13x9x2 inch baking dish. Cover and bake at 350 Degrees for 20 minutes. Sprinkle with cheese and bake an additional five minutes or until cheese melts.