Kathryn Winter

Kathryn Winter of Vardaman first won the New Hope Church Fall Festival chili contest with a recipe from her son-in-law, Zack Jourdan that she tweaked a little.
There were eight or nine chilis to pick from, she said, and was surprised she won. Though she is not really a chili person, she did like the white chili with chicken entry.
Mexican cornbread was served at the chili tasting and  it is “everybody’s favorite.”
She also really likes taco salad and fixes it a lot for church get togethers, especially their church’s fifth Sunday fellowship meal.
“I collect more recipes than I need,” she said. She saves a lot of Facebook recipes. Kathryn is a “taste” person, so if she doesn’t like something after following the recipe, she will add something else. And when she tastes something she likes, she can’t wait to make it herself.

In 1989 she won the Governor’s Cup with her Sweet Potato Fool recipe,  a parfait-type dessert. She adapted it from a pumpkin recipe and says she is sure she tasted it and did something to it.
She makes a simple, light lemon pie when the family is home and “all the kids like it.”
It is one can sweetened condensed milk, 8 oz.  Cool Whip, juice from 2 or 3 lemons (to your preferred taste). Mix all ingredients and pour into a graham cracker crust. Refrigerate several hours before serving.
For the holidays or any family birthday she makes an Italian Cream Cheese Cake.

In the “simple and very good” fruit cobbler, she likes to use cherry or apple. Grape Salad is a favorite of hers, and she really likes the Cold Zesty Salad.
Her family includes son Jeremy (Deanna) Winter, daughter Jessica (Zack) Jourdan, Wetumpka, AL and two grandsons, Elijah and Jonah.
She and husband, Ravis, had the Pack-N-Sack in Vardaman for 29 years, where she cooked mostly chicken and potatoes during that time. In later years they also served plate lunches. The Winters sold the store in 2008.

Chicken is her favorite food and she loves it any way you can cook it. She also likes sweet potato casserole with pecan topping, and taco soup.
She grew up on a farm and wasn’t crazy about going to the field, so her mother let her cook. She learned  to cook cornbread early and vegetables that they grew, commenting that they only had meat on Sunday.
Kathryn likes to cook with tomato sauce and has access to a lot of tomatoes from brother-in-law Dewyane Winter. Tomato sandwiches are a favorite and she says she was raised on them.

Chili
2 lbs. ground chuck
2 diced tomatoes
1 large can tomato sauce
2 cans kidney beans
2 cans chili beans
2 cans Pinto beans
1 can black beans, drained
2 cans white shoepeg corn, drained
1 chopped onion
1 pack chili sauce mix
1 tsp. chili powder (more or less to suit your taste)
1 can Rotel tomatoes
Brown ground chuck and onion, drain. Mix all other ingredients in large pot. Heat, add meat, bring to boil, then let simmer for one hour or so. Adjust with more or less chili powder.

Sweet Potato Fool
1 1/2 cups cooked mashed sweet potatoes
1 cup sugar
2 eggs
1 can condensed milk
1 tsp. vanilla
1 stick margarine, melted
Mix all ingredients and cook over low to medium heat, stirring, until mixture thickens. Cool and chill in refrigerator overnight.
2 cups whipping cream
6-8 Tbsp. confectioner’s sugar
1 tsp. vanilla
In small bowl with mixer at medium speed, beat cream, confectioner’s sugar with vanilla until stiff. Fold whipped cream into potato mixture to create marbled effect. Spoon mixture into wine glasses or dessert bowls. Sprinkle with one square grated semi-sweet chocolate. Refrigerate until ready to serve. (Note: Whipped cream mixture may be halved for more sweet potato taste.)

Broccoli-Apple Salad
4 cups fresh broccoli florets (about 2 medium heads)
1/2 cup shredded carrots
1/4 cup diced red onion
2 large apples, finely chopped (Gala or apples of your choice)
1/2 cup pecans coarsely chopped
1/2 cup dried cranberries
Creamy dressing ingredients:
1/2 cup light mayonnaise
1/2 cup low fat Greek yogurt
2 Tbsp. lemon juice
1 Tbsp. sugar
1/4 tsp. salt
1/8 tsp. pepper
In large bowl combine broccoli, carrots, red onion, apples, pecans and dried cranberries. Dressing: Whisk together mayonnaise, Greek yogurt, lemon juice, sugar, salt and pepper. Add  dressing to salad and toss to coat. Chill until ready to serve.

Italian Cream Cheese Cake
1 stick margarine
1/2 cup vegetable shortening
2 cups sugars
5 egg yolks
2 cups flour
1 tsp. soda
1 cup buttermilk
1 tsp. vanilla
1 cup coconut, optional
1 cup nuts, optional
5 egg whites stiffly beaten
Cream margarine and shortening. Add sugar and beat until smooth. Add egg yolks and beat well. Combine flour and soda and add to creamed mixture alternately with buttermilk. Stir in vanilla. Add coconut and nuts. Fold in egg whites. Pour batter into three greased and floured 9” cake pans. Bake at 325° for 25 minutes or until done. Cool, then add frosting.
Cream Cheese Frosting
8 oz. pkg. cream cheese
1/2 stick margarine
1 box powdered sugar
1 tsp. vanilla
Chopped nuts
Beat cream cheese and margarine until smooth. Add sugar and mix well. Add vanilla and beat until smooth. Spread on cake. Sprinkle with nuts.

Cold & Zesty Salad
12 oz. vermicelli spaghetti
2 Tbsp. seasoned salt
1 Tbsp. Accent
4 Tbsp. Zesty Italian dressing.
Mix together and refrigerate all night.
Add: 1 medium chopped purple onion
1 medium chopped green pepper
1 small can chopped black olives
1 small can chopped green olives
1 small jar pimento
1 cup mayonnaise
A little red pepper and paprika
The longer you keep it, the better it gets.
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