This week’s featured Cook of the Week is The Forest-Blade’s newest employee, Jami Kea. She is the mother of 3-year-old Steven Hendrix, and together, the two of them reside in Swainsboro. A native of South Carolina, she moved to Georgia approximately 10 years ago and brought some of her favorite recipes with her that she would like to share. Enjoy!
Sweet Potato Souffle
3 c. mashed sweet potatoes
1 c. sugar
3 eggs
1/2 c. milk
1/2 c. margarine
1/2 tsp. salt
1 Tbsp. vanilla
1 c. brown sugar
1/2 stick margarine
1/2 c. self-rising or plain flour
1 c. chopped nuts
Combine potatoes, sugar, eggs, milk, 1/2 cup margarine, salt, and vanilla. Pour into baking dish. Mix brown sugar, 1/2 stick margarine, flour, and nuts by hand. Spread on top of potatoes and bake in oven at 350 °F until topping is light brown.
South Carolina She-Crab Soup
1 lb. lump crabmeat
1 stalk celery
2 Tbsp. chives, fresh
2 Tbsp. dill, fresh
2 cloves garlic
1 small white onion
1 c. chicken broth
1 tsp. hot pepper sauce
2 tsp. Worcestershire sauce
5 Tbsp. All-purpose flour
5 Tbsp. butter
2 qt. half and half cream
1/2 c. Sherry wine
Salt and Pepper to taste
Using a large stockpot, melt butter over medium heat on stovetop. Stir in flour to create a smooth paste, and cook for about 3 minutes, stirring constantly. Mix in onion, celery, and garlic; season with salt and pepper. Continue to cook and stir for approximately 4 minutes. Gradually whisk in half and half cream so no lumps form. Stir in chicken broth and heavy cream. Bring to a simmer and pour in half of the sherry wine. Season with dill, Worcestershire sauce, and hot sauce. Cover and simmer for about 30 minutes, until soup has reduced by 1/3. Add crabmeat and simmer for another 10 minutes. Ladle soup into bowls, topping off each bowl with a splash of remaining sherry wine and sprinkles of fresh chives.
Hendrix’s Favorite Mac and Cheese
1 7.25 oz. box Kraft Macaroni and Cheese
6 c. water
1/4 c. milk
4 Tbsp. butter or margarine
Using a medium-sized saucepan, boil water on stovetop for 7 to 8 minutes. Drain water from noodles and return to pan. Add milk, butter, and cheese sauce, mixing well.
