If Sherry Brasher of Bruce makes barbecue or spaghetti for a meal at her house, “everybody’s happy,” she said. “Spaghetti was my thing,” she said about being able to cook a little bit when she and Eddie married. She also makes barbecue sandwiches a lot, and her recipe is to add 1/2 cup vinegar and 1/2 cup water to a pork roast, and cook in the crockpot for six hours. Her children, Avery and Erika, also like vegetable soup, and prefer it over chili.
Emily Rennie of Calhoun City lived in New Orleans for 10 years, where she enjoyed Cajun food, but didn’t learn how to cook it. She could walk any direction from her home and find Italian, Japanese, Indian, Chinese, Mexican, Thai, French food and more.
A couple of tips from Sandra Jones were to use Watkins’ brand vanilla when making sour cream pound cake, and when making caramel icing to “lock the door and turn off the phone!”
“All the family are good cooks, but nobody makes cheesecakes–that’s my thing,” said Adrienne Threadgill of Calhoun City. She uses two recipes–the Philadelphia Vanilla Mousse, and one submitted recently by her mother, Beverly Threadgill–the White Chocolate Rasberry.
“The popularity of my mother’s sweet potato bread from our first open house (at Artifacts) started me sharing recipes with customers and email newsletter readers,” said Ann Ivy King of Bruce.
When Stephanie Hitt of the Pleasant Hill Community is a hostess for Tri-Community Homemakers’ Club, she will usually serve broccoli salad, English pea salad, Rotel-sausage dip with chips, and finger sandwiches. The salads are two of her favorite foods, which she makes a lot, and her favorite to take somewhere. Members of the club frequently exchange recipes, and the Crockpot Pizza recipe came from fellow Tri-Community Club member Teresa Patterson, who served it at a meeting she was hosting.
“Casserole was an ugly word” to Beverly Threadgill’s mother, but they are Beverly’s favorite food. Her mom, the late Lorene Hood, was a meat and potatoes person.
The Facebook Luncheon Club was started from seeing posts with recipes and pictures of food on Facebook. Ann Gibson and Billie Davis are two of those participating. Ann kept seeing posts with pictures and recipes of food, and after talking with Billie and suggesting a club, Billie set up the page the next day. “Anything with food, I’ll jump on,” said Billie.
“When I get a three-layer cake to balance and not fall apart, I feel like I’ve accomplished something,” said Jennifer Liles Cain of Bruce.
From the time she was little, Jessica Adams of Bruce has been prepping food. Her grandfather, the late Henry Stahli, who was head chef and menu designer for TWA and Saudi Arabia airlines, later ran a catering business in Phoenix with his daughter, Suzie Ellington, so Jessica frequently helped with that.
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