Cook of the Week
by Nathan Straus

Wanda Gandy

Wanda Gandy is one of the Edom Market and Café's premier pie chefs. She has worked in the restaurant along FM 279, just a short jaunt from downtown Edom for nine months.

"I got tired of sitting at home doing nothing," Wanda said.

Gandy has lived in Edom all her life, she said, and she has known the Market's owners for years.

"I love Edom," Gandy said. "I've lived here about 72 years."

Wanda is married to her husband of 53 years, Charles Gandy. They went to school together, and now have three grown kids, seven grandchildren and six great grandchildren. As can be expected, Wanda is immensely proud of all of them.

Aside from working at the Market fixing up pies and dumplings, Wanda spends her time by working in the yard with her plants, and attending the New Beginnings Baptist Church East of Edom. She has been a member there for about two years. "I love all the people here," Gandy said of her workplace. "Everyone calls me `Ma'."

It doesn't matter what she cooks, Wanda said, so long as it tastes good and people enjoy it.

"The pies don't stay long," Wanda said of her product's popularity. "They go real fast."

Gandy added she likes to know she is doing a fantastic job cooking and pleasing all who sample her dishes.

"I enjoy life," Wanda said. "I like what I do."

Wanda was willing to share a few of the very same pie recipes she creates for the Market.

Homemade Pie Crust
1-1/2  cups flour
1 tsp sugar 
1/2 tsp salt 
1/2 cup oil (Crisco)
1/4 cup milk

Mix and put in a pie pan. Mash, don't roll. Bake at 350 Degrees for 20 minutes.

Coconut Pie
2 cups milk
1/2 stick butter
1-1/2 cups sugar
5 egg yolks (keep the whites for the top)
5 heaping tbsp corn starch
1/2 tsp vanilla flavoring
¾ cup coconut

Cook everything but the coconut and whites together. Filling should be cooked in a double boiler until mixture is thick. Once done, put filling into the crust and beat the egg whites. Put the beaten whites on the filling, then sprinkle coconut on top. Cook pie at 340-345 Degrees for 10-15 minutes. Whites and coconut should be browned.

Pecan Pie
1/2 stick melted margarine
1 cup white sugar
1 cup white Karo
3 eggs
1 tsp lemon juice
1 tsp vanilla
1 cup pecans 

Beat mix and put the pecans in the filling. Stir and put in an unbaked pie crust. Cook at 300-325 Degrees for an hour. The pecans will rise to the top.