Bridgett Fulton

Bridgett Brown Fulton loves to cook when she has the “hankering” and the time, and “when I cook, I cook.”
She loves a grilled turkey patty over a bed of dirty rice with steamed vegetables, an over-easy egg to top the patty and grilled onions on top of that.
Her vegetables of choice are broccoli, asparagus, cauliflower and squash.
She also likes to make Romaine wraps, first drizzling the leaves with olive oil. She adds shredded carrots, Feta cheese, tomato, smoked turkey or grilled chicken (and sometimes she makes corn salad to add on them.)

She says you can also make it a taco version or use turkey meat and salsa.
Chicken Alfredo is something she fixes for her husband, Dan.
Working at Roscoe’s in Calhoun City is where she learned a lot about cooking from Janice and Randy Dye, and Mrs. Effie.
“I could eat my life away in French fries,” because “anything potato is my favorite food,” especially the loaded baked potatoes she used to make at Roscoe’s.
“Add lemon pepper and Italian dressing to cooked or grilled chicken, then  grilled onions and peppers, and shredded cheese. Put that on a baked potato and microwave it. The key is to serve it with homemade buttermilk Ranch dressing,” she said. She still makes those baked potatoes, and the Roscoe’s tartar sauce.
“My dad (Charlie Brown) can cook and he cooks a lot,” she said. Something she picked up from him is simply sliced tomatoes, Feta cheese, Italian dressing and basil.

“Daddy puts basil on everything!”
Bridgett likes adding grilled shrimp to hers.
She is kind of experimental with her dishes like her daddy. His pasta “concoctions” are something she tries to duplicate, but since they are different every time, that’s hard to do.
She likes shrimp or grillled chicken, purple onion, peppers especially in hers, and he adds black olives, which she doesn’t like.
She remembers her Grandpa (Judge W.W. “Bill”) Brown and grandmother, Billie Jean’s, cooking.
“He would take his ‘machete’ to the garden” and cut down asparagus to saute.

His asparagus and her grandmother’s chicken salad were two things they made that she loved.
Her mother, Sherri, has Grandmother Brown’s recipes and one Bridgett mentioned was Sour Cream Apple Pie.
When she was younger, she and her mom made chocolate fudge bundt cakes, and Sherri would always add strawberries.
They also made a lot of M&M cookies. And speaking of desserts, Butterfinger Cake made by her mother-in-law Teresa Fulton is another one of Bridgett’s favorites.

Sour Cream Apple Pie
(Billie Jean Brown)
1 cup sour cream
3/4 cup sugar
2 Tbsp. enriched flour, plain
1/2 tsp. salt
1 tsp. vanilla
1 egg
2 cups diced tart apples
1 deep dish pie pastry
Beat together cream, sugar, flour, salt, vanilla and egg. Beat with hand mixer or blender. After ingredients are beaten well, add apples. Pour all into pie crust. Bake in hot oven at 400° for 25 minutes.
While this bakes, mix 1/2 cup light brown sugar, 1/3 cup enriched flour (plain), and 1/4 cup butter or margarine. Take pie filling out of oven. Sprinkle above mixture on top of filling. Place back in 400° oven and cook 20 more minutes. Serve either hot or cold.

Beef Tips
(Sherri Brown)
2 round steaks, cut in bite-size pieces
1 can golden mushroom soup
1 can cream of chicken soup
1 package dry onion soup mix
Place beef pieces in crockpot. Pour soups on top. Add no water. Cook in crockpot about six hours or until meat is tender.

Meat Stuffed Peppers
(Billie Jean Brown)
8 green peppers
1 small onion, chopped
1 lb. ground beef
2 Tbsp. fat
4 medium tomatoes, chopped
1 1/2 cups cut fresh corn (3-4 ears) or frozen
Salt and pepper
Parboil peppers 5 minutes. Drain. Brown onion and meat in hot fat. Add tomatoes, corn and seasonings. Stuff peppers and top with buttered bread crumbs. Add small amount of water. Bake at 350° for one hour.

Sweet & Sour Chicken
8-12 servings of chicken
1 bottle Russian dressing  (I use Seven Seas)
1-10 oz. jar apricot preserves
1 envelope onion soup mix
Place chicken pieces in flat dish. Mix together dressing, preserves and soup mix. Pour over chicken. Cover and bake one hour, basting occasionally with mixture. Then uncover and  bake 20 minutes longer or until chicken is thoroughly cooked and golden in color.