Nell Harrelson

When Nell and the late Bro. W.R. (Dub) Harrelson lived in Savannah, Tn. about 30 years ago, they used to visit a little restaurant called Mutt’s Stew Pot. Stew, white beans, cornbread, and sandwiches were served there.  “Dub was determined to figure out how to make stew that tasted like theirs. He got pretty close,” she said.

Following Savannah, they served churches in Winston County, Pheba, and then Mt. Comfort for 25 years. In Pheba, Nell made a lot of homemade bread to give to people, and has begun making sourdough bread some now.
The Harrelsons have five children and also raised three of their grandchildren, so she has done a lot of cooking. During her husband’s ministry, she’s cooked for many church lunches. As far as what she takes to those, she always changes it up. She has always been one to try new recipes and says her daughter always brings her recipes from Pinterest to try. She has lots of cookbooks from former churches and has enjoyed a lot of recipe sharing during the years.

“We can’t have Thanksgiving or Christmas without the pecan pie, and grape and blueberry salad,” she said. They have a traditional meal for Christmas Day and finger foods for Christmas Eve. Her children are good to help and bring a dish for Christmas dinner. “They are all good cooks,” she said. Cocoon cookies are a favorite for Christmas eve. Other family favorites include caramel cake and pie and jambalaya.

Her favorite food is stir fry, and she says her grandson, Tim, usually makes theirs. This summer she enjoyed making a lot of salsa, marinara sauce and blueberry pie filling.
She learned to cook standing in a chair, probably making biscuits, she said. “Mother  (Lillian Hamilton, 101) would let me stand up there and mess up, and she would clean up after me.”

Mutt’s Stew
2 lbs. ground chuck
2-3 lbs. stew meat
Brown ground chuck and stew meat. Put in large pot and add water. Cook until tender. Add 6 potatoes, 3 stalks celery, 3 onions, 2 pkgs. beef stew seasoning, half bottle chili powder (or to taste) and salt and pepper to taste.

Jambalaya
1-16 oz. pkg. cajun
sausage cut in slices
1 medium onion
2 celery ribs, sliced
1 medium bell pepper
4 cups cooked chicken
1-32 oz. chicken broth
1 1/2 cups long grain rice
1 Tbsp. Cajun seasoning
Cook sausage until brown. Mix next three ingredients and saute 6-8 minutes. Stir in chicken, rice and seasonings. Simmer 45 minutes. Can add shrimp.

Grape and Blueberry Salad
3 small pkg. grape Jello
2 cups hot water
Stir until dissolved. Add:
1 large can crushed pineapple
1 cup blueberry pie filling
1 cup chopped nuts
1/2 tsp.  lemon juice
Let congeal.
Topping mixture:
1 cup sour cream
1-8 oz. pkg. cream cheese
1/2 cup sugar
Cream together and spread on top of salad.

Sugar Free Pecan Pie
2 eggs beaten
1 cup Splenda
1 cup light corn syrup
1 Tbsp. butter, melted
1 tsp. vanilla
1 1/2 cups pecans
Bake in pie shell at 350° for 45 minutes.