Louise McCormick

Louise McCormick of Bruce said she couldn’t even make biscuits when she and E.L. “Bunky” married 60 years ago. “You could have killed a mule with the first biscuits I made,” she said because they lived in Texas and you couldn’t get self-rising flour and she never could get her soda distributed. She learned a lot about cooking from her mother-in-law, Euris McCormick, including how to make fried sweet potatoes, a favorite of her family, for which she just slices the potatoes, adds margarine, sugar, and cooks them on low to medium until tender.

“Everything I learned about cooking is from her (Louise) and there are certain things she cooks that I won't try because it just doesn't compare to hers--fried sweet potatoes, fried okra, fried chicken, chicken and dressing--the list could go on and on,” said daughter, Sherry Reinhardt.?“She is a great cook--good ole Southern cooking--meat and vegetables, but she also makes good desserts. My favorite is her egg pie, which she always makes for me when?I come home from Florida,” said Sherry. Even though Louise didn’t learn to cook using recipes (“it was a dab of this and a dab of that”) and doesn’t much now, she says she can read a half a day on them but mostly only tries new desserts. “He can eat more sweets than anybody,” she said about her husband, who also favors the egg pie, which she has been making for over 30 years. She also makes a lot of teacakes from a Bell’s Cookbook recipe.
They always have a garden, and grandson Hardy loves fried okra and fresh corn. In addition to those, Louise also loves tomatoes. She makes a lot of pear preserves and doesn’t have a recipe for them, but uses the Sure-Jell recipe for her scuppernong and blueberry jelly. Daughter Melinda McKibben gave her the Texas skillet dinner recipe, and the late Clovis Cox told her about the peach picnic a long time ago, which is easy to make. Louise says sweet potato pies made from the late Dora Covington’s recipe are the “best she ever made.”
The McCormicks have six children--Scotty, Sherry and Gary, Melinda, Leigh Ann and Kevin (who are all good cooks, according to Louise); 13 grands and eight great grands. Their biggest family gathering is Christmas at which time everybody brings something, but Louise always makes the dressing and pecan pie.

Sprite Biscuits
3 cups self-rising flour
1 1/4 cups Sprite cola
1/4 cup oil
Mix all together real good. Roll out or cut out biscuits. Pat small amount of oil or butter on top. Bake at 425° until done. This makes 12 biscuits.

Peach Picnic
1-28 oz. can sliced peaches with juice
1 box butter flavored cake mix
1 cup shredded coconut
1 cup chopped pecans (optional)
2 sticks butter, melted
Place peaches with juice in 9x13 baking dish. Sprinkle cake mix over peaches. Sprinkle coconut and pecans on top of cake mix. Drizzle melted butter over all. Bake at 350° for 40-50 minutes until brown. Very good served with vanilla ice cream.

Egg (Custard) Pie
1/2 cup butter
1 1/2 cups sugar
6 Tbsp. flour or cornstarch
Pinch of salt
4 eggs
2 1/2 cups milk
1 tsp. vanilla flavoring
1 tsp. nutmeg if desired
2-8” pie shells
Cream sugar, butter, flour. Add eggs one at a time, beating after each. Add milk, vanilla, salt. Mix lightly and pour into shells. Bake at 425° for 15 minutes. Reduce heat to 350° and bake until done.

Texas Skillet Dinner
1 lb. ground beef
3/4 cup chopped onion
1-16 oz. can tomatoes, cut up
1-15 1/2 oz. can kidney beans
1/2 cup quick cooking rice
3 Tbsp. chopped green peppers
1 1/2 tsp. chili powder
1/2 tsp. garlic salt
3/4 cup shredded American cheese
In a skillet, cook ground beef and onion until meat is browned and onion is tender. Drain. Stir in undrained tomatoes, beans, uncooked rice, green peppers, chili powder, garlic salt, 1/2 cup water and 1/2 tsp. salt. Bring to boil. Reduce heat. Simmer, covered for 20 minutes or until rice is tender, stirring occasionally. Top with cheese, cover, and heat about three minutes. Sprinkle corn chips around the edge.

Dora Covington’s Sweet Potato Pie
1 stick margarine
2 cups cooked sweet potatoes
2 cups sugar
3 eggs (large)
1 can sweetened condensed milk
1 1/2 tsp. cinnamon (optional)
Mix potatoes, sugar and margarine. Add all other ingredients. Mix well. Bake in two prepared pie shells one hour at 350°.

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