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Ansley cook gives specialty items as family gifts

December 8, 2010

ANSLEY -- While growing up, Lorraine Scott focused on helping with chores, as cooking didn’t hold much appeal. She was a self-professed tomboy, who’d rather be outside, helping her dad and brother, than in the kitchen.
“I didn’t really like to cook much, but I finally learned to enjoy it,” said Lorraine. She then recounted she had to teach herself how to prepare meals and that if something didn’t work out, it was simply thrown out.
From the beginning, Lorraine’s focus toward cooking has been pretty basic, consisting mostly of meat and vegetables with a little gravy. Nonetheless, she still enjoys trying new recipes out of cookbooks and newspapers. Sometimes if she finds a dish she really enjoys, when eating at an event or with friends, she will ask for the recipe and add it to her collection.
“I’m not good at making anything up. I’ve got to have a recipe to tell me what to do,” she explained.
When discussing her favorite types of foods, Lorraine disclosed that her preference was for salads, all types of salads. She also holds a high fondness for holiday foods, due to the variety of cuisine that one doesn’t usually eat much during the rest of the year.
During the holidays and other occasions such as birthdays, Lorraine prepares canned fare and homemade noodles to impart as gifts. These gifts she passes on to her children and grandchildren, who look forward to receiving them.
Actually, Lorraine says it’s been hard for her to keep up with the demand, making the preparation of noodles a common occurrence. When Lorraine makes her noodles, she only uses eggs and flour, no lard or anything else. The mixing ratio varies on the size of the eggs, leaving it up to her expertise to tell whether more flour is needed or not. The ideal dough mix is thick, not sticky, and is somewhat difficult to roll out. Lorraine will then cut the dough into strips and leave on the counter overnight to dry. What noodles she doesn’t use for cooking right away, get stored in the freezer until needed.
Something Lorraine wanted to share with novice cooks is to always try a new recipe two or three times before giving up. From her experience, it sometimes takes that long for it to turn out right. Her advice is to keep trying and learn from past experience.
Here are a few recipes that Lorraine has collected and decided to share.

WHITE BREAD
4 1/2 – cups warm water
6 – tablespoons sugar
2 – tablespoons salt
2 – packages yeast
4 – tablespoons solid Crisco
14 to 14 1/2 – cups flour

Mix the water, sugar, salt, and yeast together in a large mixing bowl. Add melted shortening and flour. Handle and kneed dough. Cover and let rise until double in bulk, then kneed down and let rise again. Mold into four loaves and put in greased pans. Let rise then bake at 350 degrees for 45 minutes.

APPLE CRISP
(heart healthy)
6 to 7 – tart cooking apples
1 – tablespoon lemon juice
1/3 – cup white sugar
1 – teaspoon cinnamon
3/4 – cup rolled oats
1/2 – cup flour
1 – cup brown sugar
3 – tablespoons oil

Place sliced apples in baking dish and sprinkle with lemon juice, sugar, and cinnamon. Combine remaining ingredients, except oil, and sprinkle over apples. Drizzle oil over all. Bake at 375 degrees for 30 minutes or until apples are tender.

Breakfast Slush
1 – 12 ounce can pineapple juice
1 – small can frozen orange juice
1 – small can pink lemonade
2 – bananas
1 – 12 ounce package of strawberries
1 – can 7up
1/2 – cup sugar

Blend together and enjoy. Freeze extra and drink another day.

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