Joyce Martin

Joyce Martin loves living out on Lake Palestine, and she and her husband Bill have a great view to go with it. She's a creative person, and that applies to her cooking as well.

"I like taking common things and enjoy it when I come out with something different," she said.

She retired in 2003 from her teaching position at Tyler Junior College, where she was a nursing teacher for 23 years.

Joyce and Bill have lived on the lake for 25 years.

"The lake is part of our life," she said. "Even living in Tyler we snuck down as often as we could."

Their 50th wedding anniversary is on February 9, and it's been a great marriage for the couple.

They have four sons: Michael, Billy, Brian and Scott, the youngest. All still live in East Texas.

Mrs. Martin does a bit of everything. While at home she enjoys bird watching, something made easier with the multitude of bird-related accessories out back, and quilting.

They've gone to Lake Palestine United Methodist Church since it was in its old building

"The church is my extended family," Joyce said. "They really helped me make it through my issue with breast cancer."

The couple owns an entirely different couple of their own; a small poodle named Peaches and an African Grey parrot named Priscilla. When asked if the dog and the parrot get along, Joyce answered, "The key is to get the dog second."

Joyce provided several of her own recipes, as well as some helpful tips for cooking.

Best Ever Meat Loaf 2 pounds of ground meat (20 percent fat) 4 eggs 1 1/2 cup oatmeal 3 cloves garlic (minced) 1/2 tsp ground black pepper 1 tsp salt 1 green pepper (chopped) 1 onion (chopped) 1/4 cup fresh parsley (chopped) 1 quart tomatoes (stewed or chopped) 1 cup water 1 rectangular shaped cake pan (8x11x2 or close to it)

Preheat oven to 350 Degrees. Mix everything except the spaghetti sauce and water together and prepare the pan with non-stick spray. Pour mix into pan and shape meatloaf into rectangle, then pour spaghetti sauce over top and sides. Pour water over top and sides to thin sauce. Bake at 350 Degrees for about an hour or until meatloaf begins to brown around edges. This is great the next day in sandwiches. Note: This basic meat mix (without sauces) works for meat balls and stuffing green peppers.

Easy Caramelized Pork Chops 4 pork chops with fat left on (1/2 inch thick) Seasoning salt White wine (2 cups)

Sprinkle front and back of chops generously with seasoning salt. Pour wine in skillet and bring to a boil. Place pork chops in the skillet. Wine should almost cover the chops. Cook on medium heat until the wine caramelizes. Occasionally turn chops until they become a caramel color during the process. Will need to turn frequently toward the end of the cooking. Remove when glazed. Serve with favorite variety of rice and stir fries. The alcohol in the wine evaporates during the cooking process.

Pot Roast 4-5 pound chuck roast 4 cloves of garlic 2 tsp coarse sea salt 10 peppercorns Fresh ground black pepper 1 cup flour 1/2 tsp ground red pepper 6 potatoes (whole or halved) 1 pound carrots 1 bell pepper, sliced in eighths 2 onions, quartered 1/3 cup Canola oil

Prepare roast: Sprinkle coarse salt and black pepper evenly over front and back. Punch slits evenly over roast on both sides and place slivers of garlic in them. Sprinkle red pepper on both sides. Rub down with flour on both sides.

Brown roast: Heat Canola oil in large Dutch oven on top of stove. When oil is hot, place roast in oil. Put remaining flour on top of roast. Brown on one side; turn and brown on the opposite side. When both sides are browned and just before the flour burns, remove from heat.

Finish preparation: Wash and peel vegetables. Skin can be left on the potatoes.

Place vegetables around and over the roast, and vary the amount of vegetables to accommodate the Dutch oven. Oven should not be over 2/3 full. Pour water over all until about 1/ 3 depth of contents. Add peppercorns and cover tightly with lid.

Bake: Place in oven at 300 Degrees for 1 ‰ hour, then raise temperature to 350 for an hour. Remove lid and leave in oven until potatoes begin to brown. Serve hot.

Quick cooking tips

1: Boil red or golden potatoes with the skins on and store for later use as scalloped, fried or boiled potatoes, potato salad or an addition to vegetable soup or pot roast. Keeps for three days.

2: Soak pinto beans for two days, changing water every four to six hours. They will almost taste and look like fresh pintos and will create less gas.

3: Try lime in iced tea instead of lemon. Lime has great taste and is frequently less expensive.

4: Save stale bread. Cube it and season as desired, then bake for croutons.

5: Keep a large planter full of fresh Italian parsley growing close to the door and use frequently in soups, beans, dips and most anything. Tastes good and adds color to food.