Addie Edwards

Addie Edwards of Calhoun City has been making shrimp over rice “a long, long time.” She first ate it at a Chinese Restaurant.
She tried and tried to make it, but it wasn’t until after she added the streak-o-lean that she “hit the nail on the head.”
She says it is “delicious and special to me.” And it is her favorite dish because she loves shrimp, and also seafood gumbo.
Addie likes the summer soup recipe because it’s healthy and she doesn’t like to spend a lot of time in the kitchen. “The kids love it with Doritos,” she said.

She says all of her recipes are simple, “so I don’t have to stand over them in the kitchen.”
She has been cafeteria manager at CCES since 2001. “This particular group today (Tanisha Walker, Angela Conley, Angelia Jenkins, Janie York and Katie Pittman) I wouldn’t take anything for.” She is “so excited that these women love to come to work here.”
“The #1 meal in the school is pizza. Nothing else has taken its place. The kids are all about pizza!” she said.
The staff members exchange recipes a lot, she says, especially sweets, but added that her family members are not really dessert fans. The two chicken recipes came from a guy named Sandy who does maintenance on the cafeteria freezer.

Her older sisters could not cook well, telling that she learned from a neighbor, especially how to season. The first thing she learned was to cook greens.
She has five grandchildren, three who live in Calhoun City. Ajavian Moore, 10, and Korde Moore, 8, don’t eat as much as 2017 CCHS graduate Atarius Moore, she said. “When he leaves, I have to go to the grocery store. He eats everything.”

Shrimp Over Rice
1/2 stick butter
1/2 small cabbage, cut up well
1 bag California Blend vegetables
2 cups long grain rice (cook your favorite way)
3 slices streak-o-lean
1 lb. peeled medium to large raw shrimp (deveined). Let drain.
Mix well 2 cups water, 3 tsp. flour and 1 tsp. garlic
Slow fry streak-o-lean in large pan until crispy. Remove bacon. Cool and crumble and lay aside. Pour shrimp in pan and saute about one minute. Add cabbage, butter and stir about 3 minutes. Pour mixture over and add crumbled streak-o-lean and vegetables. Cook on low until liquid is slightly thick. Remove from heat. Serve over plate of rice.

Summer Soup
1 lb. ground beef
1 can mixed vegetables
1 can corn, drained
1 can tomato sauce
1 can crushed tomatoes
1 onion
1 bag (or less) cut okra
2 cans beef broth
Garlic salt to taste
Brown and drain ground beef. Pour all ingredients into large pot. Start a boil, then turn to medium heat, stirring often, for 30 minutes. Serve with any flavor of Doritos–Nacho Cheese or Cool Ranch.

Sandy’s Stuffed Chicken
4-6 plump chicken breasts
1 box chopped spinach
1 stalk green onion, chopped
1 clove fresh garlic, chopped well
1/2 block cream cheese
1/4 cup sour cream
1 cup mozzarella cheese
Butcher string
1 bag California Blend vegetables
1/2 cup chicken broth
Cook spinach 10 minutes. Drain well. Heat oven to 350°. Mix in onion, garlic and cheeses. Mixture should be slightly thick. Cut a cavity into each breast. Stuff breasts, tie with butcher string. Braise both sides in skillet with 2 tsp. your choice oil. Place in casserole dish. Pour vegetables in dish, then pour chicken broth over it. Season with garlic salt. Cover with foil. Bake 30 minutes.
No Beer Butt Chicken
For one whole chicken: Place chicken in large ziplock bag. Pour in 5 oz. Allegro sauce, 1/2 chopped onion, 3 Tbsp. Cajun seasoning, 2 chopped cloves garlic. Zip bag. Roll until well blended. Marinate overnight. Place chicken on stand without the can. Add smoke chips of choice to fire. (Because grills vary, cook until temperature reaches 165°.