Alecia Hughes Todd

Dressing is the one thing Alecia Hughes Todd of Bruce is most proud to have learned how to make. Her mother Joyce  gave her instructions over the phone and told her to just “keep on tasting it.” Alecia always makes her dressing the night before serving it, and her ingredients, besides chicken, include cream of chicken and cream of celery soups, chicken broth, poultry seasoning, sage, pepper, onion, butter and sour cream.

She has always liked cooking and spent a lot of time in the kitchen with her mother, and her grandmother, the late Sarah Houston, in the summertime.?She learned to make cornbread from her grandmother and gravy from her mother. Alecia starting cooking about age 12 “with a lot of mishaps” and was “banned from the kitchen” for awhile after a couple of them as a young teenager. One included warming a bowl of soup set for 99 minutes on the microwave rather than 99 seconds.
Along with making dressing, she usually makes a coconut cake for her family during the holidays. She cooks a lot for friends (Jessica Barefield loves her potato soup, as do other friends and co-workers), GRACE?Club and at Ellard Church, where she is a member of the hostess committee. Usually for club she and Jessica host the November meeting and they serve a Thanksgiving meal. The church hostess committee prepares a menu and meal for their business meeting, and usually base what they are serving on the season. It doesn’t bother her to cook for a big number of people like church or club, and she is a recipe collector and will usually try something new for church functions. Alecia’s favorite time of year to cook is summer because she and husband, Troy,  like to grill everything--including two of her favorite foods--crappie and steak.

Ranch Squash
(Alecia Todd)
5 squash, cut up
1 large onion
1 bell pepper
1 package Dry Hidden Valley Ranch dressing mix
Just enough vegetable oil to make dry packet stick to above ingredients
Put in cast iron skillet and cover, cooking until tender.

Potato Soup
(Helen Parker)
3 cans cream of potato soup
3 cans chicken broth
Cut up potatoes to your liking without skin
Whole onion sauteed in butter
1 jar real bacon bits
1 box half and half milk
1 small box Velveeta cheese
1 1/2 boxes Uncle Ben’s long grain wild rice (use 1 1/2 flavor packs also)
Put all together and let simmer until cheese is melted and rice and potatoes are done.

Turtle Cake
(Calhoun City
New Century Club cookbook)
1 box German chocolate cake mix
1 14 oz. pkg. Kraft caramels
1 stick margarine
1/2 cup evaporated milk
1 cup chocolate chips
1 cup chopped nuts
Mix cake according to box directions. Bake half of batter in 13x9 pan at 350° for 15 minutes. Melt  caramels, margarine and milk in double boiler. Pour over baked layer of cake. Sprinkle chocolate chips and nuts over caramel topping. Pour rest of batter over chips and nuts. Bake at 350° for 15 minutes.

Ding Dong Cake
(Faye Massey)
1 Devil’s Food cake mix
16 oz. container whipped topping
8 oz. cream cheese
1 cup sugar
1 container commercially prepared frosting (I use chocolate fudge)
Mix cake using directions on package and bake cake in two 8 or 9” cake pans. Cook cake completely. Split layers. Combine whipped topping, sugar and cream cheese. Beat with mixer until thick and creamy. Spread topping between layers (use a lot between each layer.) Open frosting container and place in microwave a few seconds until it is a consistency to pour. Pour over cake. Refrigerate and enjoy.

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