Gloria ‘Dumpy’?Lloyd of Vardaman says she just cooks “old fashioned.” Her grandmother, the late Wilker Gilder, taught her to cook and most days had teacakes for her after school. When Dumpy was old enough, she and her sister would have supper started when their mother got home from work. She would like to say she tries to cook healthy, but one of the first things she learned to cook was fried chicken, still a favorite of husband Jim’s (again, the old fashioned way–cutting up her own chicken.)
They grill some, but like their fish fried, and enjoy country fried steak and gravy with biscuits. They have four grandchildren and their favorites include the country fried steak and gravy, macaroni and cheese, and real French fries. Whenever granddaughter, Caley Lloyd, 11, of Hernando, is here for a visit she and Dumpy always make cookies with sprinkles.
She makes candy at Christmas, especially divinity, for her family and friends. She learned to make it from her mother, the late Doris Gilder. She makes coconut cake and fresh apple cake, but has never been able to make seven minute cake icing turn out. She is always cooking something for Vardaman FBC events, and her family comes for Midway Memorial the first Sunday in May. She makes cake, candy, and coffee for the family, serves them supper, and prepares food for the memorial in between. She included the string beans for her son’s rehearsal dinner and the wedding party loved them, and also made them for the Midway Memorial and Mission Conference at Vardaman FBC. She describes the Iron Skillet Apple Pie as “wonderful.”
2 cups sugar
1/2 cup water
1/2 cup Karo
2 egg whites
1 cup chopped pecans
Mix sugar, water and Karo and cook until it spins a thread. Beat two egg whites stiffly. Pour cooked mixture slowly into beaten egg whites, mixing with mixer until it peaks. Add pecans and spoon onto foil.
5 cans string beans, drained
1 can water chestnuts, drained and chopped
1 onion, sliced and ringed
1 lb. bacon, cooked and crumbled (can use real bacon bits)
1 cup sugar
3/4 cup vinegar
1 cup oil.
Mix beans, chestnuts, onion and bacon in large casserole. Boil sugar, vinegar and oil to dissolve sugar and pour over beans. Cook at 350° for one hour.
French Dip Sandwiches
1/2 cup soy sauce
1 beef bouillon cube
1 bay leaf
1/2 tsp. pepper
1 tsp. rosemary
1 tsp. thyme
1 tsp. garlic powder
Mix and pour over beef roast. Cook in crockpot for at least 8 hours. Serve on French rolls or buns and use au jus (juice/drippings) to dip sandwiches.
Iron Skillet Apple Pie
3 Pillsbury pie crusts (refrigerated kind you roll out)
5 Granny Smith apples, peeled and sliced thin
1 1/4 cups sugar
1 cup brown sugar
1 stick margarine
2 tsp. cinnamon
Melt stick butter in iron skillet in 350° oven; stir in 1 cup brown sugar. Place one pie crust on top of mixture. Place 1/2 apples on top of crust. Mix 1/2 cup sugar with 1 tsp. cinnamon; sprinkle mixture on top of apples. Place second pie crust on top and layer with other 1/2 apples.
Mix 1/2 cup sugar and one teaspoon cinnamon; again, sprinkle on top of apples. Place third pie crust on top. Sprinkle with 1/4 cup sugar and dot with pats of butter. Cut small slits for air. Bake at 350° for 45 minutes or until golden brown.
Sausage Egg Casserole
12 oz. shredded Cheddar cheese
3 cups bread, cubed
4 tsp. flour
2 lb. sausage
3 cups milk
10 eggs, beaten with salt and pepper to taste
Mix cheese, bread and flour. Add cooked and drained sausage. Put in large casserole dish. Best eggs; add milk.
Pour mixture over ingredients in casserole. Bake at 325° one hour or until set in middle. Great made a day before and set in refrigerator overnight. Serves 10-12.