Courtney Hubbard

Courtney Hubbard doesn’t do as much baking as meal cooking, but she is looking forward to Charlotte Oakley teaching her to make Charlotte’s mother, Viola Beckett’s, fresh coconut cake.
She cooks a lot– usually at least three times a week, and cooks a big meal most every Sunday.
Her boyfriend, Patrick McGonagill, and his family especially like chicken teriyaki and hibachi rolls.
They also like apple dumplings, and they are so easy to make, she said. The only thing they don’t like is chunks of onion.
Courtney used to make teacakes with her great-grandmother Ruby Hubbard, and wants to learn to make Ruby’s mockingbird cake.

She also learned about cooking from her grandmothers Lura Jane Coleman and Louise Conner, and her mom, Lynn Hubbard.
The first thing she cooked by herself was fried green tomatoes, taught to her by her grandmother Conner, when she was 10.

Courtney likes to season with Ranch and Italian dressing mixes for meat and veggies.
Among her favorites to roast are potatoes, squash and zucchini.
One of her grandmothers always said if you cook a meat you have to have potatoes.
Last year, she made a lot of salsa and pickles from tomatoes, cucumbers and okra grown in their raised bed garden.

When working at Jeffery’s in Bruce, Paula Jeffery shared her cake, macaroni and cheese and crazy popcorn recipes with Courtney.
One year Ruby’s daughters– Bea, Bonnie and Ann made cookbooks from Ruby’s “go-to” recipes with one page being in her handwriting and typed out on the adjoining page.

Courtney says she likes to look for recipes on Pinterest, FaceBook and the Derma Delights cookbook.
“I try a bunch of new stuff,” she said, “I follow a recipe to a ‘T’ the first time, then jump in there after that,” she said.

Mamaw Ruby’s Teacakes

1 cup sugar
2 eggs
1 tsp. vanilla
1/2 cup shortening
2 cups flour
Mix together sugar, eggs, vanilla and shortening to a creamy mixture. Add flour slowly. Roll dough on board covered in flour. Cut into square, then roll into small balls. Mash with fork. Bake at 300° until brown.

Deer Salisbury Steaks
2 lbs. ground deer meat
1 envelope dry onion soup mix
1/2 cup bread crumbs
1/4 cup all-purpose flour
2 Tbsp. vegetable oil
2 cans cream of mushroom soup
1 packet dry AuJus mix
3/4 cup water
Mix together meat, soup mix, bread crumbs and milk. Form into eight patties. Preheat oven to 350°. Heat large skillet over medium heat. Place oil in skillet. Coat patties with flour. Brown patties. Mix together two cans cream of mushrooom soup and AuJus. Place patties in 9×13 pan. Pour mixture over patties. Bake at 350° for 30 minutes.

BBQ Crockpot Porkchops
Pack of 4-8 boneless pork chops
1 bottle Sweet Baby Ray’s
1 onion, quartered
1 bag baby carrots
6-8 red potatoes, cubed
1/4 cup water
Turn crockpot on low. Place onion, carrots, potatoes in bottom of crockpot. Place pork chops on top. Use bottle of Sweet Baby Ray and water. (You can also layer with sauce and veggies and meat.) Cook on low for six hours.

Bubble Pizza
(Lynn Hubbard)
2 cans biscuits
1-15 oz. jar pizza sauce
2 cups Mozzarella cheese
Your favorite pizza topping(s): pepperoni, sausage, bacon, peppers, mushrooms, etc.
Preheat oven to 375°. Cut biscuits into quarters. Toss biscuits in pizza sauce. Add topping and one cup cheese. Spray 9×13 pan with cooking spray. Pour mixture into pan. Top with one cup cheese. Bake at 375° for 25-30 minutes.