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We have 15 new
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Henry County’s Cooking with
Pat Driskell

 

  Our Cook of the Week is Pat Driskell, a retired purchasing agent who was raised on a farm in Kentucky. In her free time Pat enjoys traveling to Las Vegas and taking cruises. Her mom taught her to cook and she loves to prepare banana pudding and cream pies.

Pat Driskell is shown in her kitchen with a freshly made banana pudding.                                                         Special photo

  The worst recipe she ever tried was a heart healthy cabbage stew and she likes the cookbook Favorite Recipes of the Deep South. The first main dish she remembers preparing is fried chicken, mashed potatoes and gravy.

  When asked about food memories, she said “Me and my brother wanted to surprise our parents with a pie, so when I was about 9 or 10 years old we made a pie crust from scratch. It was so bad that the hogs could not even eat it!”

  If she could have any chef prepare a meal for her it would be Paula Deen making her pot roast with all the trimmings.

For more of this week’s recipes in the printed edition,
get your copy here!

 

Banana Pudding
 

2 1/2 cups sugar
3/4 cup flour
4 eggs, separated
4 cups milk
1 stick butter
1/2 tsp. vanilla flavoring
4 bananas
Vanilla wafers

  In a heavy saucepan, mix sugar, flour, egg yolks, and 2 1/2 cups milk. Mix with a whisk, stirring constantly until smooth. Add remaining milk and butter. Cook until thick, stirring constantly. Add vanilla. Line a 2-quart baking dish with vanilla wafers. Slice and distribute 2 bananas in the bottom of the dish. Pour 1/2 of the pudding mixture over this.
  Repeat. (wafers, bananas, pudding.)

For the topping:

Egg whites
1 Tbsp. sugar 

  Beat egg whites and 1 Tbsp. sugar with electric mixer until stiff. Spread evenly over pudding mixture and bake in 350º oven until brown.


For more of this week’s recipes in the printed edition,
get your copy here!

 

 

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