-
Weekend cook
Dallas Post/Charlot M. Denmon
bottle washer on weekends.
Robert Fletcher
By CHARLOT M. DENMON
Staff Correspondent
Robert Fletcher of Dallas is affili-
ated with the Valley Auto Club as
manager of Emergency Services,
but on weekends he takes over as
chef for his family.
“I enjoy cooking and trying new
recipes, so when the weekend comes
I chase my wife and mother out of
the kitchen and I take over,”
Fletcher said. “I have at least 27
cookbooks, one of them including
recipes from the 1800’s. Like some
persons collect souvenirs, I collect
recipes.”
A resident of Dallas for the past
30 years, Bob is married to the
former Charlotte Gould of Western
Pennsylvania. They have two sons,
Jonathan, a second grade student;
and Robbie, age four. Fletcher has =
been with the American Automobile
Association ior the past 20 years,
having first worked for that com-
pany in Hartford, Connecticut.
In his former position, he did a lot
of traveling which he enjoyed
immensely. He visited all of the
states East of the Mississippi, nine
states west of the Mississippi and
many of the Canadian provinces.
Bob also likes fresh water fishing
for. bass, a sport he finds very
relaxing.
Since Bob’s mother lives with
them, the entire family gets
together on holidays .and Bob does
the cooking. Last year, they had
their first family reunion in about 15
years and he did all the barbecuing
and cooking for 50 to 60 people.
Bob does everything from canning
and freezing to barbecuing to
making cakes, pies or other des-
serts, but his favorite is preparing
holiday entrees such as large
roasts, turkeys and such.
This week, he shares three of his
family’s favorite recipes with
Dallas Post readers, Seven Layer
Casserole, Aunt Marion’s Apple-
sauce Cake and 24-Hour Pickles, all
of them equally delicious but easy
to prepare.
SEVEN LAYER CASSEROLE
1 ¢. uncooked rice
1 c. drained whole kernel corn
2 6-0z. cans tomato sauce
> ¢. chopped onions and peppers,
mixed
34-1 1b. ground beef
Bacon strips (optional)
In regular size casserole layer
rice in bottom, layer corn evenly
over rice. Spread one can of tomato
sauce over corn, then add onions
and peppers. Spread ground beef
evenly over ingredients and add
other can of tomato sauce. If
desired place bacon strips across
top.
Cover and bake in 350 degree oven
for 11» hours. After an hour, remove
lid and continue baking for 30 min-
utes. Serves 5-6 persons.
[f— -)
1 HOmME® J
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AUNT MARION’S APPLESAUCE
CAKE
1% c. applesauce
1 c. sugar
Yc. shortening
2 c. flour
1 t. baking soda
1 t. ground cinnamon
5 t. ground cloves
Pinch of salt
Cream shortening and sugar. Fold
in remaining ingredients until well
mixed. Pour into greased and
floured 9 inch square pan. Bake at
350 degrees for one hour. If recipe is
doubled bake about 15 minutes
more.
Half cups raisins or nuts or both
may be added if desired.
24-HOUR PICKLES
Medium size pickles or small green
(
ENF ee A Taare A FA FTA UF AN TAN
ee A NF NNT aA
TELEPHONE CO.
= SY ANN = ENN Zam SENN Zee N
HEY KIDS!
(TO AGE 12)
tomatoes
2 gts. water
1 ¢. cider vinegar
5 ¢. sugar
vs ¢. salt
Fresh garlic
Fresh dill
Cut cucumbers in spears or if
using tomatoes, cut them in halves.
Fill quart jars with pickles or toma-
toes, add dill and garlic cloves to
taste.
Combine vinegar, water, sugar
and salt. Bring to a rolling boil, then
pour into filled jars completely cov-
ering pickles or tomatoes. Put on
screw lids and let stand at room
temperature for 24 hours, then chill
in refrigerator until ready to use.
NOTE: Pickles must be stored in
refrigerator to prevent spoiling.
THE
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