Cook of the Week
by Nathan Straus

Linda Jones

Linda Jones grew up in the Rio Grande Valley area and has since seen some of the most flat, arid locations in the world, though this wasn't always a bad thing.

She has spent time with her husband of 46 years, Mark, in Australia when he followed his business there. Both retired and they have followed their hearts to their dream location of East Texas, where the pleasant forest area of Brownsboro provides a powerful contrast to the dry flats of the valley and Australia.

"We were pinching ourselves at first because the location was too perfect," Linda said.

Though East Texas provided a perfect retirement location for Linda, she said the time spent in the Outback was unforgettable, with many friends being made during that time. Some even visit her in Texas on occasion.

Mark and Linda purchased the land they currently live on 15 years ago, and Mark built the three story house singlehandedly. Though the structure is still a work-in-progress it is more than capable of supporting a comfortable lifestyle.

Mark and Linda have three grown daughters. One moved to a relatively close location in Carrollton, another moved to California and the third left overseas for Wales, England.

The two retirees are with the Church of Christ, though they have not found a church home yet.

The Jones' own five dogs: Sweet Pea, a Dachshund, Tinkerbell the Chihuahua, Sandy the half yellow lab and two Cocker Spaniels, Honey and Buffy. They also have five horses.

There's plenty to do around the Jones place.

"I enjoy the wildlife," Linda said. "I like to feed the birds here."

Linda also fancies herself a fan of art. She is a painter with a few personal works in the house, and has worked as a floral designer. She still makes arrangements from time to time.

"I like anything I can do with my hands," Linda said. "It's a creative outlet and something I fell into. I like it because it transports me to another place."

Some might consider preparing dessert and meals a form of art, and Linda loves cooking as well.

"I love to put a good meal on the table for friends," Linda said. "I want food to be both pretty and tasty."
Marzetti
Start with:
1 ‰ lbs lean ground beef
1 tbsp. oil
1 clove garlic, minced
2 tbsp. minced dried onion
2 tbsp. chili powder
1 tbsp. dried oregano
1 tbsp. cumin

Brown all the above in large skillet, add one can Rotel tomatoes and green chilis and one can of water. Also add one can stewed tomatoes, chopping large piece, and one can of water. Bring to a boil. Cover and simmer for 30 minutes. Break up six servings uncooked spaghetti and stir into meat mixture. Cover and simmer another 30 minutes, stirring twice. Wonderful served with green salad and hot bread or tortilla chips. Makes plenty, good warmed over.

Lemon Trifle (Completed in steps)

1: Combine six egg yolks, one cup sugar and ‰ cup fresh lemon juice in top of a double boiler over simmering water. Cook for 15 minutes, whisking till thickened. Set aside to cool.

2: Sprinkle one packet gelatin over … cup cool water. Let sit for two minutes, then whisk into egg mixture till smooth.

3: Whip two cups whipping cream till fluffy with 1 tsp. vanilla and 1 tsp. lemon extract. Whisk into egg mixture till smooth.

4: Tear an angel food cake into one inch pieces. In a trifle bowl, layer the cake, lemon custard, then Cool Whip. Crush a package of lemon drop candies and sprinkle over Cool Whip. Cover and chill several hours or overnight.