Scott Hellums

“Daddy is the cook at this house,” Tammy Hellums said of husband, Scott. Daughters Katie and Mollie ask him what’s for supper, and Katie sometimes calls from college to ask him cooking questions.

Tammy says he married someone who doesn’t like to cook, and her mother, Louise used to say she pitied the man who married her daughter. But Katie and Mollie do love their mother’s dumplings, which she learned from Evelyn Spratlin, and Scott likes for Tammy to make his mother, Elaine’s, banana pudding because hers tastes more like his mother’s.
Scott just enjoys cooking more than Tammy, also grilling and marinating, and one of the girls’ favorites is his Smoked Chicken. Tammy loves chicken and potatoes, but Scott recalls years ago when his grandmother Rhea Turner ordered 200 chickens, and 400 were sent by mistake. She was told to keep them, so he still gets burned out on chicken.
Scott worked night shift after graduation and got tired of eating sandwiches when he woke up, so he decided to try to learn to cook.
His parents, Elaine and Walter Hellums, were both good cooks and he says he just picked it up. Among the first things he attempted were probably spaghetti and vegetables, and he’s only begun to try new things the last few years.
He likes to experiment with Cajun and Creole, and would like to try some Cuban food. He also has some Brazilian recipes from Del Hemphill. Another thing he’d like to do is get some cedar planks and cook salmon on the grill.
He and sister, Vickie Yarbrough exchange recipes and try new things out on each other, but,  “Nobody on this hill can cook biscuits like Daddy, and he was the Christmas fudge maker.”
He helps with Easter breakfast at Concord church, and has been preparing the refreshments at Created Designs Christmas open house since Tammy opened the store five years ago.
He likes breakfast for supper, seafood, and he and the family love the gumbo he makes for Tammy’s annual cousins’ Christmas party. The Ritz Cracker Pie was always one of Scott’s favorites his mother made for the holidays.

Smoked Chicken
2 cups Wesson oil
1 cup white vinegar
1/2 bottle Louisiana hot sauce
1/2 bottle garlic salt
1 Tbsp. red pepper
Trim all excess fat off chicken. Put chicken on smoker, bone side down, for one hour. Baste every 10-15 minutes. Flip chicken and cook 30 minutes. Baste every 10-15 minutes. Flip chicken back to bone side down and cook 30 more minutes, basting every 10-15 minutes.

Ritz Cracker Pie
20 Ritz crackers
1/2 cup sugar
1 cup pecans (chopped fine)
3 egg whites
1/2 cup sugar
1 tsp. vanilla
Crush crackers fine. Add chopped pecans and 1/2 cup sugar. Mix well. Beat egg whites until stiff with sugar and vanilla. Then fold egg white mixture with Ritz cracker mixture. Grease your 10” pie pan real good with butter or margarine before you put your pie mixture in or it will stick. Cook on 325° for 35 minutes. Serve with whipped topping.

Chicken/Sausage Gumbo
1 1/2 gallon water
1 (4 lb.) chicken
5 bay leaves
3 whole garlic cloves
1 lb. smoked sausage, diced
2 medium onions, chopped
1 large bell pepper, chopped
3 Tbsp. minced garlic
4 chicken bouillon cubes
1 1/2 cups oil
1 1/2 cups all-purpose flour
1 Tbsp. salt
1 tsp. ground pepper
1 tsp. ground red pepper
1/2 tsp. gumbo file` powder
Hot cooked rice
Bring first five ingredients to a boil in a large pot; cover, reduce heat and simmer one hour. Remove chicken, reserve one gallon of broth. Skin, bone and cut chicken up. Set aside. Pour broth through a wire mesh strainer into a large bowl, discarding solids. Pour one gallon of broth into stockpot. Add sausage and next five ingredients; simmer, stirring occasionally, one hour. Heat oil in heavy skillet over medium heat. Gradually whisk in flour and cook, whisking constantly, until flour is a dark caramel color (about 20 minutes.) Stir into sausage mixture and simmer one hour. Stir in chicken, salt, red and black peppers, stirring occasionally, 45 minutes. Skim off fat. Remove from heat. Add file` powder. Serve over hot rice.

Granny Rhea’s (Turner) Corn Casserole
1 medium onion
1 stick butter
2 cups cooked rice
2 cups canned tomatoes, mashed
1 tsp. Worcestershire sauce
1 1/2 tsp. salt
1 green pepper
4 Tbsp. flour
2 cups w.k. corn
2 hard boiled eggs
1/2 tsp. Tabasco sauce
Grated cheese
Brown onions in butter. Add all remaining ingredients except cheese. Mix well. Pour into greased casserole dish. Add cheese on top. Place in 375° oven until cheese melts.

Granny’s Peanut Butter Fudge
2 cups sugar
1 small can Pet milk
2 squares bitter chocolate
Small lump butter
1 tsp. vanilla
1 cup peanut butter
Mix sugar, milk and chocolate until forms soft ball in cold water. Remove from heat and add vanilla and peanut butter. Beat until thickens. Pour into buttered dish.

Chicken?Enchilada
8-8” flour tortillas
1 1/2 cups chopped cooked chicken or turkey
1-11 oz. can w.k. corn with sweet peppers, drained
1/3 cup tub light cream cheese
1/4 cup fat free or light dairy sour cream
1/2 cup sliced green onions
Nonstick cooking spray
2 1/2 cups cut-up fresh or canned tomatillos (sometimes I use Verde green salsa)
1/4 cup chopped onion
1/4 cup fresh cilantro leaves
1/2 tsp. sugar
1/4 tsp. ground cumin
1/2-1 cup reduced sodium chicken broth
3/4 cup shredded reduced fat Monterey Jack cheese (3 oz.)
Stack tortillas, wrap tightly in foil. Heat in 350° oven 10 minutes. Coat a 3 qt. rectangular baking dish with nonstick cooking spray; set aside. Spoon about 1/3 cup filling onto each tortilla near an edge; roll up. Arrange filled tortillas, seam sides down, in prepared baking dish. Cover and refrigerate overnight. Just before baking, in blender container combine tomatillos, chile peppers, onion, cilantro, sugar and cumin. Add 1 cup broth if using fresh tomatillos or 1/2 cup broth if using canned. Cover, blend until smooth. Transfer to saucepan. Bring to boil, reduce heat. Simmer, uncovered, 10 minutes. Spoon tomatillo mixture over enchiladas. Cover with foil; bake in 350° oven 45 minutes or until heated through. Remove foil; sprinkle with shredded cheese. Bake 5 minutes more or until cheese is melted. If desired, top with chopped tomato. Makes 8 servings.

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