Shea Jenkins Nix

Shea Jenkins Nix of Bruce likes to cook what she knows everybody likes and “whether you like it or not you fix what the kids like.” She learned to cook on her own at home when she was probably 12 because she wanted to. She would fix supper for her mother when she was working, and had mostly vegetables, because they always had a garden. She never had a problem making cornbread, but says she can’t do biscuits like her mother, Sandra Jenkins.

Daughters, Caitlin 16, and Jennifer, 12, both like to cook, too, but Caitlin likes to experiment, and Jennifer likes to cook on the grill. One of Jennifer’s favorites is a ham ball with crackers, and Caitlin requested Butterfinger Cake for her last birthday cake. Her daughters and four nieces love the Monkey Bread and Fresh Apple Cake.
Shea always makes the dressing, and her family also enjoys finger foods for the holidays. She learned to make dressing from watching her grandmother, the late Lorette Jenkins.?She says hers is good, but is not the same as her grandmother’s. The Rum Cake, a favorite of Goldie Hardin, is a recipe of the late Pearl Stribling and something Shea also makes at Christmas. Stuffed Corn is a recipe of her mother’s and the Hashbrown Casserole recipe came from the late Polly Hill.
Shea loves to cook and loves to cook sweet stuff. She likes to try out new recipes, and prefers to use a measuring cup when cooking. She doesn’t cook as much in the summer because of yard and garden work, but she likes ripe tomatoes, and the girls--fresh green beans, peas and butterbeans.

Rum Cake
Duncan Hines butter recipe cake mix
4 eggs
3/4 cup oil
3/4 sup sugar
8 oz. sour cream
4 oz. rum flavoring or 1/2 cup rum
Mix and put in bundt pan. Bake at 350° about 45 minutes to an hour.

Stuffed Corn
3 cans whole kernel corn
Rice-A-Roni fixed by box directions
1 1/2 lbs. sausage, browned
1 chopped bell pepper
1 chopped onion
Mix together and put in crockpot until peppers and onions are tender.

Hashbrown Casserole
Large bag hashbrowns
1 stick butter
1 can cream of chicken soup
8 oz. sour cream
1/2 cup chopped onion
1 cup shredded cheese
Mix all together and put in 13x9 dish. Bake 45 minutes.

Fresh Apple Cake
2 cups sugar
4 eggs
1 cup oil
2 cups flour
1 tsp. vanilla
2 1/2 tsp. cinnamon
3 cups chopped apples
Beat eggs. Add sugar and oil. Beat well. Add flour and cinnamon. Add apples. Mix well. Bake in bundt pan one hour to one hour and 15 minutes.

Hamburger Casserole
2 lbs. ground beef
1/2 bag egg noodles
2 cans corn
1/2 onion, chopped
1 bell pepper, chopped
1 can cream of mushroom soup
1-5 oz. tomato sauce
Brown meat and pour over cooked noodles. Add corn, onion and peppers. Pour soup over and add tomato sauce. Grate Velveeta cheese and put on top. Bake 40 minutes.

Sweet Potato Bread
3 1/2 cups sugar
3 1/2 cups flour
1 cup oil
2 cups mashed sweet potatoes
4 eggs
1 tsp. vanilla
1 tsp. cinnamon
Put in tube pan and cook at 350° until brown. You can also make muffins. Freezes well.

Monkey Bread
3 cans biscuits
3 Tbsp. cinnamon
1 1/2 sticks butter
1 cup sugar
1 cup nuts, chopped
1 cup brown sugar
Cut each biscuit into four pieces. Mix sugar and cinnamon. Roll biscuit pieces in sugar and cinnamon. Arrange in bundt pan. Sprinkle nuts on top. Melt butter in brown sugar. Pour over biscuits and nuts. Bake at 350° for 30 minutes.

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