Ansley cook gives specialty items as family gifts

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 BREAD4 1/2 – cups warm water6 – tablespoons sugar2 – tablespoons salt2 – packages yeast4 – 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 apples1 – tablespoon lemon juice1/3 – cup white sugar1 – teaspoon cinnamon3/4 – cup rolled oats1/2 – cup flour1 – cup brown sugar3 – 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 Slush1 – 12 ounce can pineapple juice1 – small can frozen orange juice1 – small can pink lemonade2 – bananas1 – 12 ounce package of strawberries1 – can 7up1/2 – cup sugar Blend together and enjoy. Freeze extra and drink another day.