Lisa Hill

By Published On: December 17, 2014

Lisa Hill of Calhoun City loves peanut butter fudge and makes it, along with several other kinds of candy for Christmas. Divinity, fudge, cornflake candy and dipped pretzels are among the ones she likes to make.

She bakes her mother, Katherine Fletcher’s, German Chocolate Cake, which is a  favorite for them at the holiday and at other times. She also likes to cook her daddy, Bobby’s, stew, but she makes it thicker than he does.
She has been doing the lunch cooking for the children at Bruce First Baptist Day Care for the last year, where she says their favorites include corn nuggets, corn dogs and French fries. She and director, Rose Mary Shelton, share a lot recipes and she has learned how to make Shelton’s beef stroganoff that they serve at day care. Rose Mary says Lisa is a really good cook and her favorite of Lisa’s is taco layered salad.

Lisa and the day care children occasionally make “painted” toast in which they use food coloring and milk, and also salt play dough.
She began cooking vegetables about age seven and has always liked it.  She uses the internet to recipe search and is one who likes to try new things.
She was surprised that her caramel icing turned out as well as it did the first time, but she says doesn’t make a lot of desserts “because I know I would eat them!”

Her favorite foods are steak fajitas, tacos and taco salad. Crockpot roast is a family favorite and she likes to pour the juice over loaf bread, with the meat and vegetables on top–“Yum! Yum!”
Chicken stir fry is a favorite of her son, Tyler, and his wife, Britney, saying it’s also good dipped in ketchup. For their wedding, Lisa made a lot of food which included brisket, fruit baskets, and variety of cheeseballs, which along with dips are also favorites of hers especially Rotel.

Dad’s Stew
3-4 chicken breasts (boiled and de-boned)
1-2 lbs. hamburger meat
2 cans or one frozen bag yellow whole kernel corn
2 cans or frozen bags baby lima beans
2 large cans tomato juice
1-2 small cans tomato sauce
1-2 cans tomato paste
2 cans or frozen mixed vegetables
Louisiana hot sauce
Cook hamburger meat and drain. Boil chicken and debone. Put cooked meats into large boiler. Pour in tomato juice, tomato sauce and tomato paste. Mix all other vegetables, including onion and potatoes that have been cut into bite sized pieces. Add hot sauce. I used at least half a bottle (it really depends on how hot/spicy you like your food.) If you want a thicker soup, leave as it, but if not, add small amounts of water at a time until you get the soup to the consistency you like. This makes a large pot of soup. Eat with crackers and cornbread. Can be frozen.

Chicken Stir Fry
Onions
Bell pepper
Butter
Worcestershire sauce (Lea & Perrins)
Salt and pepper
Boneless chicken tenders
Saute onions, peppers, butter and worcestershire sauce in skillet until tender. In another skillet, place chicken tenders that have been cut into bite-sized pieces in a skillet with butter and worcestershire sauce until done and tender. Place chicken in skillet with vegetables. If needed, add more worcestershire sauce once on plate. (Also  good dipped in ketchup.)

Crockpot Roast
Chuck roast
2 cans golden mushroom soup
2 cans cream of potato soup
Onion
1 pkg. Lipton onion soup mix
Potatoes
Salt
Pepper
Carrots
Cut up roast and place in crockpot. Add golden mushroom soup and cream of potato soup. Mix. Add onion (to your taste), one pack Lipton onion soup mix and baby carrots. Then cut as many potatoes as desired and mix in with other ingredients, salt and pepper to taste. Stir and mix well, then fill pot with water. This makes a soup. Start with crockpot on high for awhile, then turn down. (I let mine cook on low overnight. This makes it so tender. You can eat with vegetables or pour soup over a slice of loaf bread and put roast and vegetables on top of soup.)

Mom’s Homemade German Chocolate Cake
1 box German chocolate cake mix
baked by directions on box
Icing:
1 1/2 cups sugar
3 eggs
1 tsp. vanilla flavoring
1/2 stick butter
1 1/2 cups evaporated milk
1 1/2 cups pecans
1/2 bag coconut
Mix all ingredients and cook until thickened. Add coconut and pecans. Mix well. Spread on cake after cooled.

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