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    Born to Cook
    Born to Cook
    Born to Cook
    Ebook148 pages1 hour

    Born to Cook

    By Tanya Howell

    ()

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    About this ebook

    Tanyas book is an ode to her grandmother, Clara Lee McMurry, and is also a legacy to her granddaughter, Carol Monet Howell. Tanya passes along tips, trades, hints, and secrets of making the plain and ordinary into the delicious and mouthwatering dishes that draw praises from those who taste her fare.

    You can tell from the richness of the recipes that her background, heart, and soul are poured in great measure into each and every written word! Delight your family and friends with the awesome delicious treasures that you will find among these pages. Youre sure to find and build new family favorites. Feel free to expand and experiment with the recipes to meet the needs of both you and your family!
    LanguageEnglish
    PublisherXlibris US
    Release dateAug 17, 2017
    ISBN9781524579555
    Born to Cook
    Author

    Tanya Howell

    Tanya Howell is a Southern Born, Southern Bred cook/chef. Though she never had any "formal" schooling or training in the field of the culinary arts, Tanya is a "natural" in the revolutionary finesses of the delectable creations that makes what you and I consider the be the "Heart of the Home" the "Kitchen"!

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      Book preview

      Born to Cook - Tanya Howell

      Copyright © 2017 by Tanya Howell. 721755

      All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without permission in writing from the copyright owner.

      This is a work of fiction. Names, characters, places and incidents either are the product of the author’s imagination or are used fictitiously, and any resemblance to any actual persons, living or dead, events, or locales is entirely coincidental.

      Rev. date: 08/17/2017

      Xlibris

      1-888-795-4274

      www.Xlibris.com

      CONTENTS

      Banana Bread

      Banana Cream Sickles

      Sweet Potato Casser0le

      Deli-Style Roast Beef

      Meat Loaf

      Poor Man’s Beef Stroganoff

      Chocolate Chip Cheeseball

      Tanya’s Classic New York Style Cheesecake

      Bailey’s Irish Crème Cheesecake

      Butterfinger™ Cheesecake

      Cheesecake Pans

      Get To Know Yours

      Chocolate, Mocha Mint Cheesecake

      3-2-1 Cupcakes!

      Apple Cobbler

      Butter-Pecan Ice Cream

      Butter Pecan Ice Cream

      Chunky Chocolate Peanut Butter Ice Cream

      Cinnamon Rolls

      Peach Cobbler

      Fresh Strawberry Topping

      German Chocolate Cake

      Hot Caramel, Bacon, Pecan Sauce

      Luscious Zucchini Bread

      Peanut Butter Krispies (No Bake)

      Pina’ Colada Ice Cream

      Pineapple Sherbet

      Pineapple Topping With Walnuts

      Praline Sauce

      Rotten Coconut Cake

      Shortbread Cookies

      Strawberry Fudge Truffles

      Sweet Potato Ice Cream With Hot Carmel, Bacon, Pecan Sauce

      Bacon Swirls

      Buffalo Chicken Quesadilia

      Cheese Straws

      Cheesy Quesadilias

      Cheesy Ultimate Quesadilias

      Chocolate Crème De Menthe Truffles

      Chocolate Maraschino Cherry Truffles

      Chocolate Pecan Brickle

      French Onion Cheese Ball

      Nutty Bar Truffles

      Roasted Buttery Garlic Pecans

      Spicy, Cheesy Sausage Dip

      Tammy Franklin’s Granola Balls

      Buffalo Chicken Dip

      Creamy Turkey & Wild Rice Soup

      Creamy Turkey & Wild Rice Soup

      For A Crowd

      Herbed Dressing Mix Chicken Rolls

      Hibachi Chicken

      Mexican Style Grilled Chicken

      Parmesan Cheese-Garlic Chicken Rolls

      Poppy Chicken Salad

      Spicy Lemon-Garlic Chicken Satay

      Tequila-Sundrop Brined Chicken

      Fire-Roasted Chicken Spice Blend

      Grilling Marinade

      Sweet & Spicy Grilling Marinade And Basting Sauce

      Spinberry Salad

      Blue Cheese Salad Dressing

      Poppyseed Dressing

      Strawberry Dressing

      Shrimp Sauce

      Snickerdoodle Topping

      Sweet & Tangy Barbeque Sauce

      Cold Seafood Pasta

      Seafood Carbonara

      Seafood Etouffee’

      Broccoli Salad

      Carbohydrate Smart Mashed Potatoes

      Fried Okra (Home-Style)

      Fried Squash

      Lick The Pot Mashed Potatoes

      Macaroni & Cheese

      Macaroni & Cheeese

      Red Bliss Jicama Potatoe Salad

      Refrigerated Cabbage

      Squash Casserole

      Stir-Fried Rice

      Ultimate Loaded Potato Salad

      Taco Soup

      Asparagus Dip

      Homeade Egg Salad

      Homemade Chicken Salad

      Homemade Tuna Salad

      Pineapple, Cream Cheese, Pecan Spread/Dip

      A Dedication To My Grandmother

      &

      A Little About Myself

      I’ve never attended any sort of culinary school. Cooking just seems to be in my blood. It’s as though I was born to cook. Here in the south (Shelby, North Carolina), knowing your way around the kitchen is just expected. It’s taught from an early age. I have some of the fondest memories of spending time at the knee of my maternal grandmother in her kitchen. Momal McMurry was one of the areas most renowned and revered cooks of her time. I was so blessed to have such a tremendously talented and gifted grandmother. She was the most loving, patient, tender and knowledgeable women in my life. It was by standing on a stool by her side at the stove that I learned so many of the things that have inspired me to write this cookbook. Funny thing is, Momal rarely ever measured anything! She cooked by sight, touch, smell and taste! Try writing down a recipe that says 2 handfuls of flour, a dab of salt, a little blob of shortening…. Then mash it all through your fingers until it feels crumbly and looks kinda like cornmeal. Then stir in some cold water and stir till it makes a ball. If you don’t have it wet enough, just add a tad more water. If it’s too wet, sprinkle a little more flour into it. When you’re happy with the way your dough ball looks and feels, turn it out onto your floured pillow case (which you should NEVER wash!). Sprinkle it with a little more flour, then pat it kinda flat with your hands. Then take your dough pin and roll the dough flat until it’s about as thick as a good healthy slice of thick cut bacon. Then take your knife, dip it in the flour sack and cut the dough into strips.

      Well, you get the picture, right? My husband and I went to a pot luck Sunday school supper one night. I took an apple cobbler. One of the young women in our class just had a fit over the cobbler and began to beg me for the recipe. When I told her that I would love to give it to her, but I couldn’t, she looked distraught. Then she inquired, Why, is it a secret family recipe? No, I told her I couldn’t give it to her because I didn’t measure anything. She was aghast! She wanted to know how in the world I knew how to make it without a recipe. I then had to tell her a story similar to the one above about how my grandmother taught me how to cook. She thought for a moment and then lite up with a big smile! She says, I know! I’ll buy the ingredients and bring them to your house. You make the cobbler and I’ll catch the stuff as you throw it into the dish. I’ll measure it and write it down! I laughed hysterically, but then eventually conceded to her request. It was the weirdest time I ever had making a cobbler in my life! But her method worked even though we both laughed hysterically through the entire process! I don’t know if she ever made her own cobbler or not. She and her husband moved shortly thereafter and I lost contact with her. So, if you’re out there somewhere reading this, Sylvia, I hope you’re making the best apple cobblers you’ve ever eaten!

      As for me, it was a tremendous undertaking when I decided to write my own cookbook! I had to make each and every one of the recipes and write down exact measurements before entering them into my manuscript! Gosh! That means I had to eat all of those things! I know I’ve gained at least 10 to 15 pounds! Thank goodness, I got smart and started sharing the finished product with friends and family, otherwise, I wouldn’t be able to get through the kitchen door.

      People will ask me: How do you know which ingredients to put with what? Well, I say, when you get dressed in the mornings, how do you decide which outfit to wear,

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