What a happy day it was when Buddy Woods married LuAn and brought her to Newport to help in the Woods’ family business, the Grease Rack. Although she works behind the scenes, one can taste her creations every time they eat there.
LuAn started cooking at the age of 10 under the supervision of her mother, Nic Hawkins, and her grandmother, Melrose Snipes. Picture a family frying chicken and making homemade fried apple pies in their kitchen in South Carolina.
At the tender age of 14, LuAn was cooking for her entire family. She cut up a chicken and prepared orange chicken as her first solo dish, and today her favorite entree is salmon with cucumber sauce.
She says she has always loved to cook. She took HomeEc in high school and in college where she learned the finer art of culinary skills and presentation.
So far, she has made 67 kinds of homemade soups to be served in the restaurant, and her desserts melt in one’s mouth. She also makes the crab cakes from scratch.
Today she shares with us her recipes for Hamburger Stroganoff Casserole, Chicken-Dried Beef Casserole, Light Lemon Cheesecake, and Texas Caviar. These scrumptious recipes are well worth your time to prepare, and I’m sure you will enjoy.
Hamburger Stroganoff Casserole:
1-12 oz. pkg noodles
1 chopped onion
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup sour cream
1-1/2 lbs ground beef
1 can shoepeg corn
1 small jar of chopped pimento
1 cup buttered crumbs
Cook the noodles according to package instructions and drain.
Brown the ground beef and onion.
Drain corn and add to the beef mixture.
Add noodles and remaining ingredients except buttered crumbs.
Place in a 2-1/2 quart casserole dish.
Top with crumbs.
Bake at 350 degrees for 30 minutes.
Chicken-Dried Beef Casserole:
1 small jar sliced dried beef
a can cream of mushroom soup
4 slices bacon
4 large whole chicken breasts
1 pint sour cream
Bone chicken breasts.
Wrap in bacon (partially cooked in microwave to remove some of the grease).
In the bottom of the casserole dish, place the dried beef.
Layer with the chicken.
Mix sour cream and soup.
Pour soup mixture over the chicken.
Bake at 325 degrees for 2 hours.
Serve with rice.
Sandy Finley’s Light Lemon Cheesecake:
2 cups graham crackers
1 stick butter.
1 large can evaporated milk — set in the freezer for one hour.
1-3 oz box lemon jello
1 cup boiling water
8 oz cream cheese
1 cup sugar
Combine graham crackers and butter to make the crust.
Mix the jello with the boiling water and set in the refrigerator.
Cream the cream cheese and butter.
Whip the evaporated milk.
Add 1 tsp vanilla with with 1 tsp lemon flavoring to the milk mixture.
Beat until peaks form.
Fold jello mixture in the cream cheese mixture.
Freeze in a 9x13 pan.
- Sandy gave me this recipe one Christmas, and it has always been one of my favorites.
It is not really high in fat and calories, and I think of her every time I make it.
Sandy Finley March 8, 1951 — May 9, 1989
1-15 oz can yellow hominy, drained
1-15 oz can black-eyed peas, drained
3 green onions, finely chopped
2 cloves garlic, chopped
1 large tomato, chopped
1 medium-sized green pepper, diced
1 jalapeno pepper, seeded and minced
1/3 cup chopped fresh parsley
1/4 cup chopped onion
1/2 cup commercial zesty Italian salad dressing
Fresh parsley sprigs (optional)
Blue corn chips (optional)
Combine first 9 ingredients in a medium bowl.
Pour salad dressing over black-eyed peas mixture and toss gently.
Cover and chill.