Cooking is no big deal for Sherry Summers.
She does it every day. Her family is very grateful that she does. They’ll even call and ask what’s for supper.
“So I cook more and more,” she said.
“Oh, I made baked steak last night, with mashed potatoes and green beans,” she said.
It doesn’t matter if it’s vegetable soup, chicken and dumplings, or deer roast, everything she makes is homemade, she said. She learned that from her mother, Kathleen Shepherd.
“Oh, she was always a really good cook. She made mostly homemade stuff. I guess I heed to that,” Summer said with a laugh.
She prefers to cook rather than bake.
“Mainly because I cook every day,” she said. “Cooking is every day, whether it’s chicken and dumplings, whatever. And every bit of that is homemade, too.”
Cook’s Choice, for her, is just about anything she makes.
“I like my own fried chicken. And my liver and onions. Or vegetable soup.
“And I don’t know what’s special about my chicken, to tell you the truth. I don’t boil the chicken first and I don’t let it sit in a salt solution. I don’t do any of that.
“My family likes just about anything I cook. They’re always at my house. They’ll call, ‘What’s for dinner?’
“They all love my vegetable soup. I hate to keep bragging on it. The soup is a lot of work, but it’s all good. I make enough in big pots and then freeze it and bring it back later.
“For the vegetable soup, I cut everything up. I boil the stew meat and cook it down, and put a little bit of garlic powder. It’s a long process, but it’s all good.”
She doesn’t eat out often, but when she does, it’s at family restaurants “that serve food food,” she said. “I really don’t like fast food.”
They have some land in Wetzel County, where her husband, son and son-in-law hunt deer. She rewards their efforts with deer roast.
“You would like it better than beef roast,” she said. “I just put it in a roaster with salt, pepper, garlic powder and let it sit. I turn it every so often and put some onions in it, and that’s it. And you can’t tell the difference. I think it’s really good. I’d rather have this than beef roast.
“I make a million things. There’s not one day that I don’t cook,” she said. “There’s always something to eat.”
But when the holidays roll around, she makes enough fudge, cookies and hard candy to make her family and friends smile.
“For the fudge, I get a pot, put sugar and a can of evaporated milk in it, and let it boil for a while until it makes a soft ball in cold water.
“That’s how I do it. I don’t use a thermometer. I use a cup of cold water and when it makes a soft ball, I add marshmallows, vanilla and if you want, nuts and chocolate, or peanut butter.
“Then I mix it all together real good, turn the fire off and put it in the pan real quick.”
She pops it in the fridge and waits for the hungry army to attack.
She also makes hard tack and peanut brittle, but she can’t find the kind of peanuts she needs for the brittle.
She doesn’t like sweets that much, but she does like pizzelle cookies and cinnamon or root beer hard tack.
She has some cookbooks and uses recipes from many different places, especially her mom’s recipes.
“She had one for pound cake that’s really good. I guess I should venture out there more. I’ve always said I’m going to take a cookbook and open it up and just do one page at a time.
“That would be a good thing.”
The contest for December is fudge. To be featured on the “My Favorite Recipe” page, contact Debbie Wilson at 304-367-2549 or email@example.com.
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Cooking is no big deal for Sherry Summers.
- My Favorite Recipe
If you like something sweet, Jessi Polis has the cake for you.
Her orange cream cheese pound cake is light, refreshing and just sweet enough to satisfy those cravings.
This cake is her husband Sam’s favorite, she said.
Paula Ansberry makes some pretty powerful pepper poppers.
She got the recipe from a friend a couple of years ago. She was a little hesitant to try one. She’s not a spicy food kind of person.
People say they go to cookouts and picnics to get together with friends and family.
They say they like the burgers and dogs, and pasta, fruit and potato salads, and all those other side dishes you can’t have a picnic without.
Art of cooking
Kim Holbert isn’t one of those “Try it; you’ll like it” kind of cooks.
She’s more like, “You like it; I’ll make it.”
“If I know that you have a preference toward something, I aim it that way,” she said.
Just home cooking
Food doesn’t have to be fancy to be tasty.
Judy Starn learned this growing up on Sugar Lane in Catawba. She was the only girl in nine children of Woodrow and Anna Starn. One brother passed away, so she grew up among seven brothers.
“I like to cook, but I wouldn’t say I’m a good cook,” she said.
Just plain cooking
You know those pretty layered salads people put in clear glass bowls, and you have to lift all the layers out at the same time and then spread them out on a plate so everybody can see how pretty it is, and then they go “ooh” and “ahh”?
‘Just plain good’
When it’s just too darned hot to cook, or you need something cool and light in a jiffy, Josephine Vespoint has a quick-as-a-wink salad for you.
Take two cans of pears, and drain and place each pear right side up on a bed of lettuce.
All about family
All her life, Alma Hoy Parrish has been about one thing: family.
She’s put the knowledge she learned at her mother’s knee to good use during her 46-year marriage to Tom Parrish while raising their two children, Mike Parrish and Lori Hill.
Easy and versatile
There are salads that you ever-so-politely nibble on.
Not Cathy Davis’ California Tossed Salad.
It fills a large bowl to the brim. You have to grab it with tongs, lift it to your plate and, as she says it, “dive on in.”
It’s filling. It’s healthy. It’s easy to make.
Light and fluffy
Grandmas are probably the world’s best cooks.
Just ask anybody who’s been lucky enough to have eaten their scrumptious cookies, luscious pies, fluffy cakes and wholesome breads.
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