Sarah Moore

“Talerine is a good winter dish I serve with slaw, rolls and creamed potatoes, that I make a lot,” said Sarah Moore.
She got the recipe years ago from her aunt, Sammye Baker, who made it for them. It became one of her boys’, Roger and Jerry, favorites and Sarah used to cook it for the football team when Roger played. At a recent class reunion of his, classmates asked him if Sarah still cooked like she used to.

“Honey, I love cookbooks and I don’t know how many I have!” She also loves Barefoot Contessa and Giada. Most of her recipes come from word of mouth and people swapping, and she frequently goes back to those that are tried and true.
The Gin Trash recipe originally came from Delta Magazine but she tweaked it to her own liking.
She usually makes it more at Christmas time and gives it for gifts. She has used the recipe for at least 20 years and says everyone loves it and it is easy to make. The potato soup, also an easy recipe, is something she makes a lot, and likes to have it in the winter time with cornbread.

She always cooks when her boys and their families come home and her family has several gatherings during the year. For church gatherings she usually makes roasted vegetables (sweet potatoes and onions with squash, cauliflower and/or broccoli), desserts, or fried okra (with potatoes and onion.)

She likes to make a pasta salad with broccoli, cauliflower and onion, with roasted chicken, and half Zesty Italian dressing and half regular Zesty Italian dressing. Workplace favorites through the years have been pecan pie, homemade pepper jelly with cream cheese and toasted pecans.

Sarah grew up in a family of cooks– “Maw Carter”, Mary Jane Lowrey, her mother,  and her sisters, Pam and Dot.
“Now I have a granddaughter, Allena, I can pass it on to,” she said. “I don’t always just follow the recipe, I kind of add or take away sometimes, like my mother did,” she said, then recalled that she liked a sweet potato cake that her grandmother used to make.
“It took all day to make it,” and she used her own canned sweet potatoes.
  Talerine
1-12 oz. pkg. egg noodles
2 lbs. ground beef
1 large onion chopped
1 can tomato paste
1 can tomato sauce
1-16 oz. can tomato juice
2-14.5 oz. cans Italian tomatoes blended
1 can whole kernel corn
1/3 can chili powder or to taste
2 cups grated cheddar cheese
Cook noodles according to package directions while browning hamburger meat and onion in skillet. When meat and onion are done, drain, then add chili powder, tomatoes, juice, sauce and corn to skillet. Mix well and cook about 5 more minutes. Drain noodles and mix meat mixture with them being careful not to break noodles. Add cheese and mix well. Cover and let sit at least two hours before serving.

Pepper Jelly
½ cup hot peppers
¾ cup bell peppers
¼ tsp. salt
6 cups sugar
1 1/2 cups apple cider vinegar
1-6 oz. bottle Certo
Food coloring
Put peppers and 1 cup vinegar in a blender on liquefy at least 30 seconds. Rinse blender with remaining vinegar. Put sugar, peppers and vinegar in a large pot. Add salt and bring to hard boil one  minute. Set off heat 10 minutes. Add Certo, and food coloring to your desired hue. Boil one minute more. Pour in small jars. Makes 6 half pint jars.

Nacho Potato Soup
1-5 1/4 oz. package Au gratin Potatoes
1-11 oz. can whole kernel corn
1-10 oz. Rotel un-drained
2 cups water
2 cups milk
2 cups processed American cheese cubed (I use Velveeta)
In 3-quart saucepan combine potatoes, sauce mix, corn, Rotel, and water. Mix well. Bring to  boil. Reduce heat. Cover and simmer 15-18 minutes or until potatoes are tender. Add milk and cheese and continue to cook while stirring constantly until cheese is melted.

Gin Trash
1 lb. butter
1 cup bacon drippings
1 box Cheerios
1 Tbsp. Worcestershire sauce
1 Tbsp. garlic powder
1 box Wheat Chex
1 box Rice Chex
½ lb. pretzel sticks
1 cup raw pepitas (shelled pumpkin seeds)
1 cup roasted sunflower seeds
2 cups pecans
Melt butter in large roaster, mix with bacon drippings and add Cheerios. Mix well. Add everything except  pretzels, seeds and nuts. Roast in 250° oven, stirring every 20-30 minutes, for three  hours, adding pretzels, seeds and nuts for the last 45 minutes. Store in airtight container.

Pecan Pie
1 cup sugar
½ cup white corn syrup
3 Tbsp. butter, melted
1 teaspoon vanilla
3 eggs, well beaten
1 cup chopped pecans
1 unbaked pie shell
Mix sugar and corn syrup together with melted butter. Add beaten eggs one at a time. Add vanilla and pecans and mix well. Pour into pie shell. Bake in pre-heated 375° oven for 15 minutes. Reduce  temperature to 350° and bake 30 minutes longer.