Angelia Jenkins

By Published On: June 7, 2017

Brownies are a favorite to make for birthdays, holidays and get-togethers for Angelia Jenkins of Calhoun City, and  something both of her children, Brandi Ward, and Christian Jenkins, really like.
Angelia likes to make desserts. She and Janie York are both on staff at Calhoun City Elementary School Cafeteria and they exchange a lot of dessert recipes.
She also likes lasagna and her cousin, Annette Logan, makes “the best”.
Hamburger Quiche was a dish her granny, the late Lillian Russell, made a lot. Angelia has “tons of her recipes” and  “Granny cooked all the time!”

Angelia Jenkins CookShe loves having the recipes in her granny’s own handwriting. Angelia’s mother, Lucy Clark, got some of Lillian’s recipes together one time and made a book for the the family to have.
“I wish I could make biscuits like Granny did. I loved to watch her make them,” she said. “She used to fry squirrel and rabbit, and make biscuits and gravy.”
Taco Soup is something she learned from her mother that was passed down from her grandmother. Mrs. Lillian also used to make Red Velvet Cake. Angelia has looked over that recipe before and decided there was too much to it.

“I’ve made flops before and I’ve had some doozies,” adding that she doesn’t cook as much now as she used to.
She agrees with CCES cafeteria manager Addie Edwards that the lunchroom favorite is “most definitely” pizza, and the fourth graders would always ask when they were having it. New on the menu this year was Mandarin Chicken, which they really liked, and it was served with stir fried rice.
Angelia loves her Bell’s cookbook, and has even given some as wedding gifts.

Brownies
Bake box of family size brownies according to package directions. Pour two cups miniature marshmallows, two sheets crumbled graham crackers. Put under broiler until marshmallows are brown. Take out and put two Hershey bars on top.

Easy Hamburger Quiche
1 unbaked pie shell
1/2 lb. ground meat
1/2 cup Hellman’s mayonnaise
1/2 cup milk
2 eggs
1 Tbsp. cornstarch or flour
1 1/2 cups grated cheese
1/3 cup chopped onion (sauteed)
Dash pepper
Brown meat in skillet over medium heat. Drain fat and set aside. Blend next four ingredients until smooth. Stir in cheese, meat, onion and pepper. Turn into pastry shell. Bake in 350° oven 35-40 minutes, or until golden brown and knife inserted in center comes out clean. (If making two, only use three eggs.)

Veg-All Casserole
2 cans Veg-All vegetables drained
1 cup chopped onion
1 cup chopped celery
1 cup grated cheddar cheese
1 cup mayonnaise
1 tube Ritz crackers crushed
1 stick oleo, melted
Mix all ingredients except crackers and oleo. Put in casserole dish. Mix crackers and oleo and sprinkle on top. Bake 35-40 minutes at 350°.

Cheddar Cheese & Chicken Casserole
2 cups cut-up cooked chicken
2 cups cooked rice
1/3 cup chopped red bell pepper
1-4 oz. can chopped green chiles
1/2 cup sour cream
1-8 oz. pkg. mild cheddar cheese
Preheat oven to 350°. Combine chicken, rice, pepper, chiles, sour cream and 1 1/2 cups cheese in a 1 1/2 quart casserole dish. Bake covered 25-30 minutes. Top with remaining 1/2 cup cheese before serving. Garnish as desired.

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