Rebecca is the 16 year old daughter of Joe and Rachael Akridge. She is the granddaughter of Cynthia Davis, Don and Audrey Sherrod and M.D. and Ann Akridge. Rebecca is a junior at Portal High School and is a star honor roll student. Rebecca is employed by Tiny Treasures Learning Academy in Statesboro where she is the instructor in the toddler classroom. Rebecca expressed her love for cooking at the young age of 5 years old. She enjoys trying new recipes and experimenting with new foods and cooking techniques. Along with cooking, Rebecca loves to play with her dog, Cedric.
• 1 cup mayonnaise
• 1 (16 ounce) container sour cream
• 1 (1.8 ounce) package dry onion soup mix
• ½ (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (1 pound) loaf round sourdough bread
In a medium bowl, mix together mayonnaise, sour cream, dry leek soup mix, water chestnuts and chopped spinach. Chill in the refrigerator 6 hours, or overnight. Remove top and interior of sourdough bread. Fill with mayonnaise mixture. Tear removed bread chunks into pieces for dipping.
Parmesan Crusted Chicken
Preheat oven to 325 degrees F. Coat a 10-inch tube pan or bundt pan with solid vegetable shortening and sugar or cake release spray. In the bowl of an electric mixer, cream butter, and sugar until fluffy. Add eggs one at a time beating each one in before adding the next. Stir in sour cream. Combine flour, salt, and baking powder in a small bowl then add to batter 1/2 cup at a time until combined. Stir in vanilla. Spoon batter into prepared pan. Bake 325 degrees for 80 to 85 minutes. I always like to start testing at 75 minutes. Carefully insert a long wooden pick into center of cake. Cake is done when dry crumbs or no crumbs stick to the pick. Allow cake to cool on a wire rack or 1 to 20 minutes before inverting on a tray to cool completely.