This week’s Cook of the Week is Jackie Hopkins. A longtime resident of Emanuel County, she is a mother, grandmother, and great-grandmother. Her children are Brent Clifton, Keith Clifton, and Abby Veettil. Jackie retired from county employment with the Emanuel County Tax Assessors Office in 2008. Through the years, she has prepared many family meals, and though she can no longer prepare a complete meal due to health problems, she still enjoys preparing a favorite dish now and then. She finds the sharing of food helps to retain a family bond, thus, it is her pleasure today to share three of her favorite recipes. Enjoy!
Yummy Chicken Sticks
• 20-25 chicken fryer wings
• 1/4 c. salad oil (olive)
• 1 c. water
• 1 tsp. garlic powder
• 1 c. soy sauce
• 1 tsp. ginger
• 1/4 c. pineapple juice
Mix water, soy sauce, pineapple juice, and olive oil with garlic powder and ginger. Pour over wings. In a large shallow pan, cover and refrigerate overnight. Bake uncovered on a flat cookie sheet at 350° for 45 minutes or until tender and brown. Makes 4 to 5 servings or may be used as an appetizer.
Apple Crisp
• 4 c. tart apples, pared and sliced
• 1 tsp. vanilla extract
• 3/4 c. light brown sugar, packed
Preheat oven to 375°. Grease 8"x8"x2" inch pan. Place apple slices in pan, sprinkle with vanilla extract. In small bowl, combine brown sugar, flour, oats, cinnamon, nutmeg, and margarine. Sprinkle mixture over apples. Bake 30 minutes or until apples are tender and topping is golden brown. Serve warm with light cream or soft vanilla ice cream.
Cream of Broccoli Soup
• 1 c. water
• 1 10-oz. package chopped broccoli
• 2 c. whole milk
• 2 c. chicken bouillon cubes
• 1 c. half-and-half
• 2 c. Velveeta cheese
• 1/2 c. all-purpose flour
Cook broccoli in water, approximately 10 min. Add other ingredients. Simmer until cheese is melted and soup is hot.
