Tubb makes her own cookbooks

By Alice Ortiz/Monroe Journal

AMORY – Kaye Tubb retired in 2001 after working 19 years at Larson’s Big Star. She then sat with people for awhile and now works at the Amory Regional Museum Tuesdays, Wednesdays and Saturdays. Her job at the museum is through the Experience Works Senior Community Service Employment Program, which is part of the federal Stimulus Program. She has been at the museum for three months and loves the job.

She learned cooking when she took home economics with Lois Varnell as her teacher. She also learned some cooking in 4-H club with Varnell as the instructor.

Even though she had learned some cooking in home economics and 4-H, she did not really start cooking until she married. Her husband, Carroll, always told people he raised her and taught her to cook. She was 16 and he was 18 when they married. They were married for 56 years when he passed away in July 2008.

Her grandkids have always said she was the only person who could cook cornbread.

“My favorite thing to make is taco salad,” said Tubb. “I do the vegetables the day before and assemble it when time to eat. I used to take it to church any time there was a meal. I never used the picante sauce in the salad.”

Tubb’s husband’s favorite cake was the Hawaiian Sunset Cake. She said her all time favorite cake icing that she uses for everything is the one using instant vanilla pudding and Cool Whipamp®.

She collects birds and has quite a collection displayed in her curio cabinet from places including Yugoslavia, Germany, China, Mount St. Helen’s, Australia, Canada, Illinois, Washington State, Hawaii, Bellingrath Gardens, and a Mississippi Mud Bird.

She enjoys sewing and helps with the RSVP group when they meet at the Arts Across the Ages center in Amory. She also loves reading.

Taco Salad

1 lb. lean ground beef

1 tsp. ground cumin

3/4 tsp. salt

1/2 head lettuce

1/2 onion, chopped

2 medium tomato, chopped

8 oz. whole kernel corn, drained

1/2 lb. Cheddar cheese, grated

15 oz. can kidney beans, drained

Brown ground beef and drain well. Add cumin and salt.

In a large bowl, combine vegetables, cheese, meat and beans. Toss gently.

Add small bottle Catalina dressing when ready to serve. Can top with Picante sauce, if desired. Serve with Doritos. (This makes a complete meal.)

Simple Chicken Pie

2-3 chicken breasts, boiled in water

until tender

2 cups chicken broth from chicken

1 can cream of chicken soup

1 stick oleo

1 cup buttermilk

salt and pepper to taste

1 cup self-rising flour

After chicken has cooked, debone and cut into small pieces. Save 2 cups broth. Place chicken in bottom of 9 x 13 dish.

In saucepan, mix broth and soup. Bring to a boil and pour over chicken.

Melt oleo, add flour and stir with spoon. After it is mixed, add buttermilk and stir well. Spoon over chicken mixture. Bake at 425 degrees for 25-30 minutes.

*NOTE – This can be served over cooked rice.

Tangy Meat Loaf

11/2 lbs. ground beef

1/2 can Hunt’s tomato sauce

1 med. onion, chopped

1/4 tsp. pepper

1 cup fresh bread crumbs

1 egg, beaten

11/4 tsp. salt

Lightly mix ingredients and form into a loaf. Place in shallow pan in 350 degree oven. Then make sauce.

Sauce

1/2 can tomato sauce

1 cup water

2 Tbsp. vinegar

2 Tbsp. mustard

2 Tbsp. brown sugar

Stir and pour over meat loaf and bast. Bake about 1 hour at 350 degrees.

Hearty Eight-Layer Salad

11/2 cups uncooked small shell

macaroni

1 Tbsp. vegetable oil

3 cups shredded lettuce

3 hard-cooked eggs,sliced

1/4 tsp. salt

1/8 tsp. pepper

1 cup julienned fully-cooked ham

1 cup julienned hard salami

1 pkg. (10 oz.) frozen peas, thawed

1 cup mayonnaise

1/4 cup sour cream

1/4 cup chopped green onions

2 tsp. Dijon mustard

1 cup (4 oz.) shredded Colby or

Monterey Jack cheese

2 Tbsp. minced fresh parsley

Cook macaroni according to package directions; drain and rinse with cold water. Drizzle with oil; toss to coat. Place the lettuce in a 21/2-qt. glass serving bowl; top with macaroni and eggs. Sprinkle with salt and pepper. Layer with ham, salami and peas. Combine mayonnaise, sour cream, green onions and mustard. Spread over top. Cover and refrigerate for several hours or overnight. Just before serving, sprinkle with cheese and parsley. Yield: 10 servings.

Baked Beans

1 lb. ground beef

1 med. onion, chopped

1 large can Bush Reg. baked beans

1 Tbsp. mustard

1/4 cup ketchup

1 tsp. Worcestershire sauce

Cook meat and onion and drain well. Put beans and other ingredients in crockpot. Add meat and onions. Cook until heated and well blended.

Corn amp& Bean Casserole

1/2 cup grated cheese

1/2 cup chopped onion

1/2 cup chopped green pepper

1/2 cup chopped celery

1 can French-style green beans,drained

1 can shoe peg corn, drained

1 can cream of mushroom soup

1 – 8 oz. sour cream

salt and pepper

Topping: 1 stick butter/oleo and 1 tube Ritz cracker

Mix all ingredients and put into 9 x 13 casserole.

Crush Ritz crackers and mix with melted oleo. Sprinkle on top of casserole. Bake at 350 degrees for 45 minutes.

Note: I leave out celery.

Blackberry Cobbler

1/2 cup (stick) oleo

1 cup sugar

Berry juice and water to measure 2

cups

11/2 cups sifted self-rising flour

1/2 cup shortening

1/3 cup milk

2 cans blackberries, drained

Heat oven to 350 degrees. Melt oleo in 13 x 9 baking dish. In a saucepan, heat sugar and berry juice and water until sugar is dissolved. Cut in shortening into flour until fine crumbs. Add milk and stir with fork until dough leaves side of bowl. Turn out on lightly floured board. Knead just until smooth. Roll dough out into a large rectangle, about 1/4-inch thick. Sprinkle evenly with blackberries. Roll up like jelly roll. Seal ends of dough and slice into 1/2-inch rolls. Place in oleo pan. Pour over with berry-water juice and melted sugar. It will look like too much juice, but the rolls absorb it. Bake 55-60 minutes.

Dirt Cake

2 small boxes instant chocolate fudge

pudding mix

11/4 lbs. (20 oz.) Oreo cookies

1/2 stick oleo, softened

1 – 8oz. pkg. cream cheese, softened

1 cup sugar

31/2 cups milk

1 – 12 oz. Cool Whip

Grind up cookies and set aside.

In small bowl, cream oleo, cream cheese and sugar.

In large bowl, mix pudding, milk and Cool Whip. Add ingredients from small bowl to large bowl and mix 30-45 seconds (only until creamed).Layer 1/2 mixture and 1/2 cookies. Then layer rest of mixture and rest of cookies. Let set at least 4 hours.

Hawaiian Sunset Cake

1 box Duncan Hines orange cake mix

4 eggs

1/2 cup oil

11/2 cups milk

3 oz. box instant vanilla pudding

3 oz.box orange jello

Mix all ingredients together. Beat3 minutes on medium speed. Pour into three 9-inch greased and floured cake pans. Bake at 350 degrees for 30 minutes.

Cool layers, punch holes in layers with a fork and put pineapple juice in layers.

Filling

1 – 15 oz. can crushed pineapple,

drained well (use juice on layers)

8 oz. sour cream

12 oz. frozen coconut

1 cup sugar

Mix all together. Take out 1 cup and spread rest between layers.

Frosting

1 – 8 oz Cool Whip

1 cup filling

Mix together and frost top and sides of cake

Strawberry Cake

1 box white cake mix

4 eggs

1/2 cup water

3/4 cup oil

1/2 cup frozen strawberries, thawed

3 oz. pkg. strawberry jello

1 Tbsp. flour

Mix flour, cake mix, jello and eggs. Add oil, water and berries. Pour into three 9-inch greased and floured cake pans. Bake at 350 degrees for 30-35 minutes.

Stick holes in layers with fork and put strawberries and juice with small amount of icing. (No berries on top layer, just a bit of juice.)

Frosting

1 small box of vanilla instant pudding

1 cup milk

Mix until thick and fold in 8 oz.Cool Whip. Add some red food coloring to icing, which makes it look more like strawberry cake.

No-Crust Coconut Pie

4 eggs, well beaten

13/4 cups sugar

1/2 cup flour

2 cups milk

1 tsp. vanilla

1/2 stick oleo, melted

1 – 7 oz. coconut

Mix ingredients and melted oleo. Pour into 9-inch pie plate. Cook on 350 degrees until center is firm.

*NOTE: For an egg custard, leave out coconut.