Sherry Webb of Bruce says her secret ingredient for chicken and dressing is one she learned from her mother-in-law, Maxine Webb. It is Old Plantation sausage seasoning. She also cooks her celery, onion and eggs in her cornbread. When she has her dressing made, she sprinkles “what looks like too much of the sausage seasoning over the top.” Dressing is a dish she likes to make for church dinners at Drivers Flat. She first learned to make biscuits years ago from her brother-in-law Thurman Massey, when her sister Maxine had surgery and she was helping out at their house. She learned a lot about cooking from both Maxines, and now if she “gets stumped” she calls Clarice “Biggie” Spradling.
Sherry and husband, Roger Sr., cook a lot of deer meat, having changed their eating habits after he had heart surgery two years ago. To a meatloaf she makes of deer meat she adds a package of instant oats, an egg, bell pepper, worcestershire sauce, and “the more onion the better.” Sherry says they love all vegetables, but corn is a favorite of hers. She also makes what she calls “poor man’s cobbler” quite often by mixing a cup of flour, cup of milk, cup of Splenda. She uses different kinds of fruit, but pineapple has become a top choice. She adds a can of undrained crushed pineapple and a stick of margarine, unsalted (if you have it) and a little water. “Pears are great–fresh or canned, and sweet potatoes are good in it, too,” she said.
Most of her cooking is not “recipe cooking”, but she does do some recipe searching when she wants to make a new dessert. Grandson Dillan likes the mandarin sunshine cake, and favorites of granddaughters Kelsey and Kayla are coconut pie and chocolate pie.
Mandarin Sunshine Cake
1 box yellow cake mix
1/2 cup oil
1 can mandarin oranges with juice
Combine all above ingredients and mix on medium speed for two minutes. (The oranges with juice take the place of the water.) Bake in three pans at 325° for 15-20 minutes. Cool on racks. Fill and frost the top of the cake (not sides) with the following frosting:
1-12 oz. container Cool Whip
1 large vanilla instant pudding mix
1-8 oz. container sour cream
1-20 oz. can crushed pineapple with juice
Mix thoroughly together and frost cake. Keep chilled. (Freezes well.)
1/2 bag medium grain rice
1 lb. hot sausage
1 large onion
1-2 tsp. sausage seasoning
Large can diced tomatoes
While sausage and onions are browning, boil rice. Drain sausage. Add seasoning and tomatoes. Add cooked rice and simmer for 15 minutes. This mixture works well for stuffing bell peppers also.
2 tall cans pork and beans
1 large onion diced
1 can whole corn, drained
1 can mushroom slices, drained
1 bottle honey barbecue sauce
1 lb. bacon browned and crumbled
Put all into crockpot and heat thoroughly.