Vickie Harrell

Usually starting in November and going through January, Vickie Todd Harrell of Vardaman and formerly of Bruce, continuously makes batches of sourdough bread.

Her family all loves it, especially when it’s warm. She takes it to dinners and gives loaves as Christmas gifts, and her kids, Todd and Ellen, say it is her “specialty.”

She makes “tons” of  tortilla roll-ups at Thanksgiving and Christmas, and for church and family get-togethers. She  got the recipe years ago from a school function at Calhoun Academy, where she is an elementary teacher. She says they are not hard to make, and husband, Mike’s, family likes the salsa with theirs.

Vickie’s mother, Bonnie Todd, fixes the sliders for Vickie’s kids, and when Vickie makes them, she has to make an extra batch for them.
Her grandmother, Lorette Jenkins, made biscuits, as does her mother, and also her husband, Mike, who makes cathead. But if Vickie makes them, the family calls hers “Rocky Road,” because they have “bumps all over them.” She says she doesn’t even bother anymore, but she would like to conquer them.

Her paternal grandmother, Edith Todd, made fried chicken and fried apple pies and she would watch her, but nobody can match them, “they’re just not the same,” she said.
For Mike’s first birthday, his mother made him a Boston Creme Pie. When he and Vickie married, she took over the tradition, using her mother-in-law’s recipe. The only change during the past 22 years is that she now makes it in 13×9 pan rather than round layers. That way there’s no sliding of the layers, she said.

Vickie says while she really started cooking when she was home  from college for the summer making lunch or supper for her parents. That is when she remembers learning to make cornbread. The Harrells have always cooked ole-timey–vegetables and cornbread, like they were raised on. But they like to grill chicken and steak, and are now adjusting to trying to eat more steamed and grilled vegetables, even though her kids do love casseroles and homemade pizza.

Tortilla Roll-Ups
1 package flour tortillas
1 jar dried beef
1 bundle green onions
2 blocks cream cheese
Chop dried beef and onions (green tops included) very fine. Mix well with cream cheese. Spread this mixture on flour tortilla, roll up tortilla, and slice into pieces. They will look like pinwheels. Keep refrigerated. Good served with salsa.

Boston Creme Pie
1 box yellow cake mix (with pudding in mix)
Prepare cake according to directions in a 13×9 pan. When cake is done and cooled, turn out of pan and split in half. Put bottom half back into pan. Prepare a large package of instant vanilla pudding. When pudding is set, spread all over bottom half of cake. Then carefully place top half of cake on top of pudding. Frost with chocolate frosting.
Frosting:
1 lb. confections sugar
1/2 cup butter or margarine softened
3 or 4 Tbsp. milk
1 tsp. vanilla
1/4 or 1/2 cup cocoa powder
Combine in large bowl, beat on medium. Spread until creamy. Add more milk if necessary.

Sourdough Bread
Starter:
1 pkg. yeast
1 cup warm water
1/2 cup sugar
3 Tbsp. instant potato flakes
Mix well in glass or plastic container. Let stand at room temperature for 24 hours. Keep covered. Put in fridge at least 24 hours, no longer than three days. Take out and feed: 1 cup warm water, 1/2 cup sugar, 3 Tbsp. instant potato flakes. Let stand at room temperature at least 8 hours. Pour up one cup and mix with:
1/2 cup sugar
1/2 cup oil
1 tsp. salt
1 1/2 cups warm water
6 cups bread flour or unbleached flour
In large plastic or glass bowl, mix all ingredients. Cover lightly with foil or plastic wrap. Let rise 8-12 hours. punch down and divide into three parts. Knead each part and put into three greased loaf pans. Cover lightly with plastic wrap and let rise 6-11 hours. Bake at 350° for 30-35 minutes until golden brown. Remove from oven and brush with butter. Feed starter every three days. If not making bread, throw away one cup.

Slider Sandwiches Package of Hawaiian sweet rolls
Ham, turkey or roast beef, deli-sliced
Cheese: Swiss, American or cheddar, your choice
1 stick butter or margarine, softened
3 Tbsp. mustard
2 Tbsp. worchestershire sauce
Dash of soy sauce
1 small purple onion, finely chopped
Slice open rolls. Mix together butter, mustard, worchestershire sauce, soy sauce and onion. Spread mixture on one side of rolls. Put meat and cheese on top and then put top of roll back on. Drizzle butter on top of rolls and put in 350° for 10-15 minutes until cheese starts to melt. Serve warm.