Angel Swords has had a few great teachers along the way

By Published On: February 20, 2019

“I would have to say some of my favorite foods come from my momma, Beverly Threadgill’s, kitchen. It’s hard to pick a favorite, but one of them is definitely her homemade chicken pie!” said Angel Swords.
She says, like most people, her family (husband Matt, and daughters Carsen, 11, and Blakely, 5) is busy with life and when they do cook at home they try to eat a little more healthy.
“It has been a challenge to find low carb options that my kids will appreciate as well,” she said.
The low carb bacon cheeseburger soup and jalapeno popper chicken casserole are two that they make “over and over and are kid approved (by the oldest at least),” she said.
Angel has had a few great teachers along the way.

“My mom is a wonderful cook. When we were growing up, she always made sure we had supper as a family nearly every evening,” she said.
“My Pap, Davis Threadgill, was a fabulous cook and I am proud to say that I have mastered his chicken and dumpling recipe, handwritten on an old Grenada Farms Milk ticket,” she said, also sweet potato pie.
“My Mammaw (Lorene) Hood tried to teach me how to make her homemade chocolate cake icing but I’ve never been able to get it just right.”

Mammaw Hood’s banana pudding is required at most family get-togethers and, “I can make it and although it’s not hers, it’s pretty good,” said Angel.
She has also been working on perfecting her mamaw’s chicken and dressing recipe and said it’s been a difficult task because “it is essentially a list of ingredients with very little measurements and a “lot of this and a little of that.”
Angel loves to cook, and to share her many, many favorite recipes.

Low Carb Bacon Cheeseburger Soup
5 slices cooked, crumbled bacon
1 lb. ground beef, cooked and drained
1/2 tspl. garlic powder
1/2 tsp. onion powder
3 cups brown (or ground) mustard
1/2 tsp. black pepper
1 tsp. cumin
2 Tbsp. butter
1 cup cheddar cheese
3 oz. cream cheese
1/2 cup heavy cream
1/2 small onion, diced
Dash of hot sauce of choice (optional)
Cook bacon. Drain grease and crumble. Cook ground beef and drain grease. Add bacon, beef, onion, butter and spices. Mix well in stock pot. Add broth, cubed cream and cheddar cheeses, mustard, and mix well in stock pot. Add broth, cubed cream cheeese, cheddar cheese, mustard. Let cook until melted. Cover and reduce heat. Cook additional 30-40 minutes. Turn off heat and stir in heavy cream.

Jalapeno Popper Chicken Casserole
2 lbs. boneless, skinless chicken breasts (butterfly if using large ones)
1/2 cup crispy bacon, crumbled
1/2 tsp. garlic powder
1/2 jalapeno pepper, seeded and diced
4 oz. shredded sharp cheddar cheese
8 oz. cream cheese (do not use fat free, it will not melt) softened and spreadable
Preheat oven to 375°. Lay chicken flat on bottom of casserole dish. Season with garlic powder, salt and pepper. Spread cream cheese over chicken eevenly. Wash, remove stems and seeds, and dice jalapenos. Lay them evenly on top of cream cheese covered chicken. Sprinkle cheddar cheese to cover. Cook 40-45 minutes. With about five minutes of cook time left, add crumbled bacon and return to oven. Serve on top of mashed potatoes for a wonderful cheesy gravy, or with riced cauliflower if you are being carb conscious.

Smothered Green Beans
5 -15 oz. cans cut green beans
1 lb. bacon cooked, not quite crispy
2/3 cup brown sugar
1/4 cup butter, melted
1/4 cup low sodium soy sauce
1 1/2 tsp. garlic powder
Preheat oven to 350°. Drain green beans and place in 9×13 casserole dish. Cook bacon until done but not quite crispy. Drain and chop. Sprinkle on top of beans. Whisk brown sugar, melted butter, soy sauce and garlic powder. Pour mixture over beans. Bake uncovered about 40 minutes.

Sweet Potato Cornbread
2 large eggs
1/2 cup dry Cream of Wheat
1 cup all-purpose flour
1 Tbsp. baking powder
1 tsp. ground cinnamon
1 cup cornmeal
1/2 cup granulated sugar
1/2 tsp. nutmeg
1/2 tsp. table salt
2 Tbsp. olive oil
1/2 cup plain Greek yogurt
3/4 cup milk
4 pats real butter
Wrap sweet potatoes in foil. Bake in oven about an hour until tender. Unwrap, let cool, remove skin. Measure out 1.5 cups of potato. Place butter in large cast iron skillet and place in oven to melt. Preheat to 425°. In large bowl, mix Cream of Wheat, cornmeal, flour, sugar, baking powder, cinnamon, nutmeg, salt. In separate bowl mix mashed sweet potato, eggs, yogurt, milk, olive oil. Mix well until smooth. Using spatula, gently fold potato mixture with dry mixture. Only mix until ingredients are combined. Do not overmix. Place in hot skillet and bake 30 minutes or until top is puffy and golden brown. Serve hot with cinnamon honey butter.

Cinnamon Honey Butter
2 sticks butter (room temperature)
1 cup powdered sugar
1 cup honey
2 tsp. ground cinnamon
Whip all four ingredients together until light and fluffy. Enjoy with hot cornbread!

Marinated Cheese Tray
1 pkg. (envelope) dry Italian seasoning
1/2 cup olive oil
1/4 cup white wine vinegar
2 Tbsp. water
2 Tbsp. minced green onions
1 1/2 tsp. sugar
12 oz. pkg. sharp cheddar cheese
1-2 pkgs.. cream cheese
4 oz. can diced pimentos, drained
Mix all ingredients except cheeses. Cut cheeses into small squares and arrange. Pour mixture over cheese. Marinate overnight in refrigerator. Serve with crackers.

Cheesy Catfish
1/2 -1 cup grated Parmesan cheese
1/4 cup flour
1/2 tsp. pepper
1/2 tsp. salt
1 tsp. paprika
1 egg, slightly beaten
1 Tbsp. milk
6 pan-dressed farm-raised catfish or 2 lbs. small catfish fillets
Preheat oven to 350°. In plastic ziptop bag, combine Parmesan cheese, flour, pepper, salt, paprika. In shallow dish, combine egg and milk. Dip catfish into egg mixture. Place 2-3 fillets at a time in plastic bag. Shake until coated. Place fish in baking dish and cook about 35 minutes. Serves 4-6.

Blueberry Nut Crunch
Pour 21 oz. can of undrained pineapple into 9×11 Pyrex dish. Mix 3/4 cup sugar or Splenda with 3 cups fresh or frozen blueberries. Pour berries into pineapples. Pour butter recipe or yellow cake mix onto top of blueberries and pineapples. Put crushed pecans on top of cake mix. Add 1/4 cup sugar or Splenda to top of pecans. Melt one stick plus 2 Tbsp. butter and pour on top. Bake at 350° for 35-40 minutes, stopping at about 20 minutes and taking out of oven and stirring. Do not overbake.

If you have a suggestion for a “Cook of the Week,” please email us at calhouncountyjournal@gmail.com.

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