Mattie Usher

After over 30 years at Kellwood in Calhoun City, Mattie Usher of Bruce
is doing what she loves–cooking. She is a part-time cook at Rainbow
Kids’ Day Care and at Westside Grill both in Bruce. She’s been cooking
since she was 10 years old and the first thing she learned to cook is
something that she says she just can’t make turn out right
anymore–biscuits.


After over 30 years at Kellwood in Calhoun City, Mattie Usher of Bruce is doing what she loves–cooking. She is a part-time cook at Rainbow Kids’ Day Care and at Westside Grill both in Bruce. She’s been cooking since she was 10 years old and the first thing she learned to cook is something that she says she just can’t make turn out right anymore–biscuits.
Her favorite thing to eat and prepare is desserts, and she does the traditional chicken and dressing for the holidays, but what her family wants is something she calls “Plantation Supper.” She makes it for many church and family events, and when she fixes it for the family, she also has her mother’s (the late Arizona Marizette) Bread Pudding. She says she can tell you what she does to make it, but nothing is measured out.
She brought in a cookbook done by New Hope Church of God in Christ ladies years ago as a fundraiser to share some of her favorite recipes. The book, which has lost its cover and had worn out pages, is her favorite cookbook and her Bell’s comes in second.

Plantation Supper
1 large pkg. ground beef
1/2 chopped onion
1 can cream of mushroom soup
1 1/2 cup milk
1-8 oz. pkg. cream cheese
8 oz. noodles, cooked and drained
1/2 tsp. salt
1/2 tsp. pepper
1 can whole kernel corn
Brown meat and onion. Add milk, cream of mushroom soup, cream cheese until a hot mixture is formed. Then add remaining ingredients. Cook on top of stove for a few minutes.

Hummingbird Cake
3 cups all purpose flour
2 cups sugar
1 tsp. salt
1 tsp. soda
1 tsp. ground cinnamon
3 eggs beaten
1 1/2 cup salad oil
1 1/2 tsp. vanilla extract
1-8 oz. can crushed pineapple (undrained)
2 cups chopped nuts
2 cups chopped bananas
Cream Cheese frosting
Combine dry ingredients in a large mixing bowl, add eggs and salad oil, stirring all ingredients until moistened. Do not beat. Stir in vanilla and pineapple, cup of chopped nuts and the bananas. Spoon batter into three well-greased and floured 9” cake pans. Bake at 350° for 25-30 minutes. Cool in pan 10 minutes. Remove and spread frosting over cake.

Strawberry Cake
1 box white cake mix
1 small box strawberry gelatin
1 cup oil
1/2 cup milk
4 eggs
1 cup strawberries
1 cup coconut
1 cup pecans
Icing:
1 box powdered sugar
1 stick margarine
1 cup strawberries, drained
1 cup pecans
1 cup coconut
Cake: Mix cake mix and gelatin, add oil, eggs and milk. When thoroughly mixed, add strawberries, coconut and pecans. Stir to mix ingredients. Pour into three greased and floured 9” cake pans. Bake at 350° for 30-35 minutes.
Icing: Thoroughly mix powdered sugar, softened margarine, strawberries, pecans and coconut. Put icing between layers and over top and sides of layers.

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