Gay Tedford

Gay Tedford of Bruce loves to cook when she has the time. She is a
cookbook collector and has stacks and stacks of them to prove it.


Gay Tedford of Bruce loves to cook when she has the time. She is a
cookbook collector and has stacks and stacks of them to prove it. She
learned to cook from her mother, Lou Pressnell and her grandmother,
Edith Austin. Her mother told her everyone needs to know how to cook,
so she gave her one night a week to cook supper on her own. One of
Gay’s family’s favorites is Railroad Pie, a recipe she got from her
late mother-in-law, Betty Tedford. Her son, Kyle, asks for her cinnamon
rolls on a regular basis. Gay’s favorite food, though she seldom cooks
it, is seafood, specifically crab legs.

Railroad Pie
1 1/2 lbs. ground beef
1 medium onion
3-10 3/4 oz. cans tomato soup
1-15 1/2 oz. can corn
1 1/2 tsp. chili powder
1 box Jiffy cornbread mix
1 egg
1/2-3/4 cup milk
Brown ground beef and onion in skillet. Drain. Mix together ground beef, onion, tomato soup, corn and chili powder. Pour into 9x13 pan. Mix Jiffy mix, egg and milk to make thin batter. Pour over beef mixture and bake at 350° for 40-45 minutes or until top is brown. Good served with mashed potatoes.

Betty’s Spam Ball
1 can Spam
1-8 oz. cream cheese
1 tsp. finely minced onion
1/2-3/4 cup chopped sweet pickles
1/4 tsp. garlic salt
1/4 tsp. season salt
Mash up Spam with fork. Mix rest of ingredients with Spam. Shape into two logs or balls. Serve crackers. Better if made the day before.

Homemade Cinnamon Rolls
5-6 cups bread flour
2 pkgs. active dry yeast
1/2 cup sugar
1 1/2 tsp. salt
1/2 cup soft margarine
1 1/2 cups very hot tap water
2 eggs (room temperature)
Combine two cups flour, undissolved yeast, sugar and salt in large bowl. Stir well to blend. Add soft margarine. Add hot tap water to ingredients all at once. Beat with electric mixer at medium speed for two minutes.  Scrape sides of bowl occasionally. Add eggs and one more cup flour. Beat with mixer at high speed for one minute or until thick and elastic. Scrape sides of bowl, stir in remaining flour (I usually add about 2 1/4 to 2 1/2 cups gradually) with wooden spoon. Use just enough flour to make  a soft dough which leaves sides of bowl. Turn out on floured board and round up into a ball. Knead 5-10 minutes or until dough is smooth and elastic. Cover with plastic wrap, then a towel. Let rise for 15-20 minutes on board. Punch down. Divide dough into two equal pieces.
To make rolls, take one section of dough and roll out on floured wax paper into rectangle shape. Spread with butter, sugar and cinnamon. Roll up jelly roll fashion. Cut into 1 1/2 to 1 3/4 inch pieces. Put in lightly greased pan. Take other section of dough and repeat above steps. Put rolls on counter and let rise until double in size. Bake at 350° for 10-15 minutes or until lightly brown. (I use about 1 cup to 1 1/2 cups butter, 1 to 1 1/2 cups sugar and 2-3 Tbsp. cinnamon for each dough section. You can adjust to own preference.) Mix 1 lb. powdered sugar, 2-3 Tbsp. butter and just enough milk to make thick glaze. Pour over rolls as soon as they come out of oven.